Chai's Style Vegetarian Beef Noodles (Halal) The following is excerpted from the store's introduction: This soup originated around 1920. The cook's name is: Wang Chai, a Muslim. The ancestral sauce beef in the family was passed down by Wang Chai when he was young.

Every time I make beef sauce at home, the aroma is overflowing and the surrounding neighbors can smell the aroma. This soup has a history of more than 70 years.

Since the opening of the halal flavor vegetarian restaurant, Wang Lin, the son of Wang Chai family, has worked hard to recover and summarized the ancestral sauce meat method. After more than two years of continuous preparation of the soup, according to the ancestral recipe and careful selection of ingredients, he has basically restored the Chai style.

The original flavor and attractive aroma of the beef in Shijiang sauce make people linger after eating it.

Chai's small bowl of meat is more distinctive, fat but not greasy, lean but not greasy, with a mellow taste and a smooth texture. It smells good and tastes even better when you eat it, making people have a constant aftertaste.

I have long heard countless people mention how delicious "Ganjiakou's beef noodles" are. It is said that most people can't help but go in and have a bowl when they walk through the door.

The popular "Beijing Food Map" on the Internet states: Chai's Beef Noodles, 100 meters west of Ganjiakou intersection, the beef noodle soup seasoned by Mr. Chai of the Hui people is a unique thing in the capital - what kind of "unique" is it?

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Let’s go together. The menu only has 4 beef “main items” written on a thin laminated paper: Sauce Beef (25 yuan/jin), Small Bowl of Pork (5 yuan/bowl), Beef Noodle Soup (4 yuan/

4 taels, 5 yuan/5 taels), beef and potato vermicelli (10 yuan/casserole). I found the exact address of "Chai's Beef Noodles" on a Hong Kong website. It is different from the address on the food map. It is said to be Ganjiakou.

Go west through the alley on the south side of the building.

But no matter how far I walked, I passed one restaurant after another, but the "Chai's" sign never appeared.

It's more than a hundred meters to the west, more than two or three hundred meters.

We have passed a fork in the road.

When I was about to despair, and when I was about to ask someone, a big sign suddenly appeared on the south side of the road (opposite the Haidian Health Bureau), with "Chai's Flavor Restaurant" written in Hui and Chinese characters————

This location and name are the correct explanation for the so-called "Ganjiakou Beef Noodles".

As soon as you enter the store, the unique smell of beef hits your face.

There is a small black square table for four people in the spacious hall, which is neatly arranged. It feels like a classroom. Entering from the east door and walking all the way to the west, each guest has a bowl of noodles in front of him.

exception.

There are more than 30 kinds of side dishes here. Except for spiced beef tendons and meat skewers, they are all vegetables, which look very healthy.

The legendary beef noodle soup is sold in packages of 4 taels. These 4 taels are all noodle soup. If you want to eat beef, you have to order a "small bowl of meat".

Although the rule of the small bowl of meat here is "a flat bowl with no sharp edges", adding this small bowl of meat to both sides of 4 makes me feel a little full. Fortunately, the photographer arrived in time, and with this "cow-loving maniac" here,

So he easily added another pound of soy sauce beef and a few delicious side dishes.

While waiting for the noodles, the reporter visited the store.

There are a few capable young men in the open kitchen, cutting meat and cooking noodles. Everything is going on in an orderly manner.

In the easternmost kitchen compartment, which is also the take-out window, there is a large pot that two people can hold together. It is steaming inside, and a young man is poking into it with chopsticks. Needless to say, the pot is stewed.

Yes, it’s the fragrant Chai’s beef.

There are many photos hanging in the lobby. In the photos, Mrs. Chai's son Wang Lin looks very much like the "007" actor Sean Connery in "The Thief". He is a very handsome old man.

There is also the earliest small shop environment - the reputation of "Ganjiakou Beef Noodles" spread far and wide from that small and shabby shop.

The store was located where the private rooms are now. At that time, roads had not been built yet, and the lobby was still a small road.

"Chai's" has not yet applied for a patent or registered trademark. The name of the store is "Flavor Zhai Restaurant". From its opening in 1988 until 1996, the store was only 16 square meters and could only accommodate 4 tables.

The beef is "thin but not fat, fat but not greasy" and is chewed vigorously with the noodles, so that the noodles are fully mixed with the beef and shredded cabbage. The several aromas and different textures are touching.

Beef noodle soup is served with a small bowl of beef. The strong aroma of meat activates all the sensory systems of the human body.

0FCNraM1lU Pour a small bowl of beef into the soup noodles. You can mix it or not. Put the beef into your mouth with a chopstick of noodles - it smells so good!

As we were eating enthusiastically, the soy sauce beef was served again. Those "tender" tendons were really delicious and smooth.

What is particularly worth mentioning is the chili oil here, which is so fragrant.

Before the waiter could even approach, the scent of chili oil penetrated the nostrils and immediately drew away one's soul.

Even eating soy beef dipped in chili oil would make you want to be a god.

The beef stewing time is a full 4 hours. The fire is brought to a boil and simmered. When to add fire and when to put out the fire, the time must be precise.

The stewing time should not be less than one minute.

In addition to store manager Shan Baoan, the interviewees include Wang Lin’s wife, 71-year-old Bai Guilan.