Beijing snacks have always been famous for their variety and unique taste. I'm afraid there are not many "old Beijing" who don't know about the fire. The most famous fire in Beijing belongs to Ruibinlou Restaurant located in Qianmenwai Street Hutong, Beijing. Don't underestimate this short alley. Although it is now deserted, the reputation of Ruibin Building has attracted many good diners from Beijing.

Burning wallets has a long history and unique flavor, so it has always been one of Beijing people's favorite snacks. It is called "burning with wallet" because it looks like a "wallet" on people's belts in the old days after it is made and shaped, hence the name. Poached pork is a kind of fried food with golden color, aroma and delicious taste. You should eat it while it's hot. According to the principle of old Beijing, you should use chicken blood and tofu strips to make hot and sour soup when you eat your wallet. It is delicious and sour, with endless aftertaste. Although it's not so particular now, the cooking in Ruibinlou restaurant has become more and more sophisticated.

Speaking of the history of burning purse, it can be traced back to Guangxu period of Qing Dynasty. 1876, Mr. and Mrs. Yao Chunxuan, who came to Beijing from Shunyi, set up a stall to make a fire and cook in Dongan market in Beijing. Mr. Yao and Mrs. Yao burn different fires. They cut the pork into rice grains by hand, add Jiang Mo and minced onion, and stir with clear water until the pork thickens. Then make soft noodles with warm water, roll them into thin skin, fill them with mixed stuffing, fold them into long strips, and fry them in a pancake pot. Fried on fire, golden in color, tender, smooth and delicious to bite. One to two, the business of the stall is getting more and more popular. Mr. and Mrs. Yao simply opened a small shop called Ruiminglou, which specializes in wallet fire. Unfortunately, it spread to the second generation and closed down due to poor management.

Have you eaten?

Speaking of this tripe, whether you are from Beijing or from outside Beijing, you have heard of it. The most vivid and famous expression to describe tripe is what Mr. Liang Shiqiu said in "Ya She Tan Chi": "Tripe is the belly of a sheep, and the sheep in the north of the mouth are fat and big. The stomach of a sheep has several parts: sandan, gourd, abdominal disk and abdominal collar, of which the abdominal collar is the thickest. The fried belly sold in the restaurant is limited to the belly collar and is peeled, so it is called belly kernel. There are three ways to burst belly: salt explosion, oil explosion and soup explosion. " This passage vividly describes the 13 ways to eat tripe. I'm afraid few people can give you such a full-blown belly now.

Some people say that people who don't eat fried tripe are not Beijingers, and people who eat fried tripe are not necessarily authentic Beijingers. It is precisely because the new generation doesn't care where they are, as long as they are delicious, they will "call friends and flock to them", so more and more people like to eat tripe. Of course, the older generation's love for traditional food is irreplaceable by any kind of food.

Shenglong Jin, a century-old shop founded in Guangxu period of Qing Dynasty, is famous for its crispy belly and refreshing seasoning. Sauté ed lamb tripe with water in various colors is a must for old shops. "Water explosion" is one of the explosion methods in cooking, and belly explosion is the general term for water explosion in cattle and sheep. Among them, there are four kinds of tripe: tripe, thick head, louver and louver tip; There are nine kinds of fried lamb bellies: belly kernel, scattered Dan, belly collar, mushroom head, shredded belly, belly plate, food letter, mushrooms and gourd.

According to Feng, the third-generation descendant of the now-trippy Feng, at that time, many "Beier Ye" in the "Qi Li" had a trippy at the trippy Feng family. Everyone's tastes are different, and their favorite "parts" are also different, so 13 different tripes are gradually formed.

In addition to fresh raw materials, the kung fu of the belly is all about the word "explosion". The water is big, get out, and the firepower is extremely strong. When the ingredients are put into the soup, they are cooked in three seconds. Like belly powder for 5 seconds, belly dish for 7 seconds, belly gourd, belly collar and belly mushroom for 8 seconds. If it is overdone, it will get old and hard.

To eat fried tripe, you need to dip in seasoning, which is made of soy sauce, rice vinegar, sesame sauce, sesame oil, tofu, shrimp oil and so on. Add chopped green onion, coriander, garlic juice and Chili oil. Generally, you only have one bite to eat, wipe the bottom of the bowl, and dip coriander and onion into the seasoning entrance. At the same time, pay attention to the "tooth feeling" when eating tripe. If the person next to you thinks you are chewing a tender cucumber, you don't have to ask. You're already an old expert on fried tripe.

Chatting with bean juice

There are countless snacks in Beijing, and there are only two kinds of snacks with Beijing characteristics: bean juice and stinky tofu. Among them, bean juice can only be enjoyed by pure Beijingers. "Beiping Customs" introduces: "Bean juice is a unique food in Beiping, and people in other places have neither the opportunity nor the appetite to drink it. It looks a bit like soybean milk, but its color is slightly bluer than soybean milk, which is the predecessor of tofu, but soybean juice is fermented from the liquid left over when making mung bean vermicelli or dough. " Because bean juice is fermented and has a special sour taste, people who eat it for the first time often can't accept it, so there is a folk saying: "If you don't drink bean juice, you can't be regarded as an authentic Beijinger." Vanishing sheep cream sausage

This goat's milk sausage is the representative of Muslim snacks in Beijing. It is full of blood and cooked in a soup pot with a small fire. The other piece is served with mutton crisp bones and sheep tendon. The specific method is somewhat similar to boiling. That's a real pity. With the passage of time, many delicious foods have disappeared, and I can't find them. In fact, people and things are the same. As time goes by, they are all in the past. Today is Christmas Eve. I hope everyone I know and everyone I know are happy here.