"Quanjude" is a famous time-honored brand in China, founded in 1864 (the third year of Tongzhi).

After more than a hundred years of continuous development and innovation, Quanjude cuisine has been formed, represented by Quanjude roast duck, which integrates whole duck banquets and more than 400 special dishes.

Quanjude Roast Duck and its unique food culture have become an important part of Chinese food culture and are well-known at home and abroad.

Quanjude Roast Duck, which is famous both at home and abroad, is roasted in a hanging oven and by burning fruit wood over an open fire.

The roast duck takes about 45 minutes to mature.

The characteristics of the finished product are: the skin of the freshly roasted duck is crispy, the meat is fresh and tender, and the fragrance of fruit wood is flowing.

The body of the duck is plump and plump, with a uniform maroon color all over the body, shiny and moist, and pleasing to the eye.

Served with lotus leaf pancake, green onions and soy sauce, it is plump and mellow, leaving endless aftertaste.

Fengnian Enema is on the famous Longfu Temple Street, diagonally opposite the Dongsi Star Cinema (to the west).

The enema here is made of pure white potato starch and is an authentic enema in old Beijing.

As early as the "Zhui Zhong Zhi" in the Wanli period of the Ming Dynasty and the "Dumen Bamboo Techniques" in the Qianlong period of the Qing Dynasty, there are poems such as "exploded belly oily liver-flavored enema and enema fried with red powder for a while, spicy garlic salty juice said delicious", etc., which illustrates

Enema began to spread in the Ming Dynasty.

There were often vendors selling this food on the streets of old Beijing.

There are records: Pig intestines stuffed with rice noodles must be deep-fried, and the shovel, pan, chopsticks, and plates are carried on one shoulder. The special flavor is bought by children and passed through several Xieyang Lanes.

In the late Qing Dynasty and early Republic of China, enema stalls used starch and red yeast water to make a thick paste dough, making it into the shape of pig intestines. After steaming, they were dried and cut into thin slices, fried in lard in a pan, and then served in a bowl.

Plate, pour salted garlic sauce and serve hot.

Fuxingju in the Houmenqiao area is considered a time-honored brand with a history of about 200 years.

Because of its authentic fried enema, people called it Beijing Enema Shop, and it was only named Fuxingju in 1917.

In 1927, another Heyi Zhai enema shop was opened opposite Fuxingju. The preparation method was improved. In addition to using red yeast water to prepare the batter, more than 10 spices such as cloves and cardamom were also added, and the batter was poured into real pig intestines.

, steamed and sliced, fried, more crispy, salty and spicy, becoming a unique flavor dish with wine, so it enjoys a high reputation.

At that time, rickshaw pullers, small traders, laborers and young students all liked to go to Houmenqiao to eat fried enema.

This kind of enema is the real enema, but it can no longer be found.

The other method is to use starch and red yeast water to make a thick paste, steam it, cut it into small pieces, fry it in lard, and add salt water and garlic sauce to eat it.

In fact, this type of sausage was called clenched intestines or fried powder enema at that time, but since the former type has disappeared, the name enema has been exclusively used by pure starch.