Because in places with a long history of cooking culture, the cooking techniques will be more authentic.

"The deeper the night, the more fragrant the rice becomes", which refers to braised food.

20 years ago, under the overpass was the place where "late-night foodies" gathered, and most of Beijing's dirty stalls lived in the "Beiying" area.

Chef Liu Peng, who once won the Asian Chef Challenge championship, said that he loves offal "because this piece of meat is rich in fiber and oil. The fiber is chewy and the oil makes people feel happy."

He recalled that those dirty stalls were the earliest offal consumption scenes in the north. The unbranded Axiang braised and Auntie ghost cakes all stick to their respective bridges, waiting for the arrival of each night, and the mouths of various directors and Beipiao actors

From time to time, I exhale a strong smell of garlic. Time has passed, and many legendary dirty stalls have disappeared with the improvement of the city's appearance.

Fried liver and fried tripe are equally famous, but they have different situations, perhaps because tripe has already become a part of hot pot culture.

People who are simply greedy for taste use sesame paste to cover up the smell and explore different elasticities.

Anyone who has been to Jin Shenglong Paodu knows that the boss is a traditional craftsman who likes to wear retro clothes. He subdivides Paodu into more than a dozen varieties, such as louver, tripe kernel, thick head, louver tip, sandan, tripe core, and tripe.

collar, mushroom head, shixin, etc. Among them, the gourd head is the closest to the "extreme" part and is also full of strong rotten smell.

I have a Taiwanese friend named Qi who is a wine lecturer. He has been in Beijing for many years. Every time he goes to eat Paodu, he always brings a wine glass and a bottle of chilled Chablis. The owner of the Paodu restaurant thinks that he

It's a mental illness. Xiao Qi said that it would be a shame not to drink Chablis.

Offal is always a word that is difficult to say but cannot be avoided. The American program "Bizarre Foods with Andrew Zimmern" tried to defend offal, but found that the Chinese word "Zang" is still polyphonic.

The meaning of words can easily leave a scary impression on people.

But if you take foie gras in Paris, you will also find a sense of sophistication in offal cooking.

What really broke my understanding of offal was the dish "Pork Belly Chicken".

I have eaten similar methods in Guangdong and Lyon, France. The chefs will stuff the chicken into the pork belly, allowing the white meat to absorb the flavor from the internal organs. The difference is that the pork belly in French food is eventually discarded.

, and Guangdong pork belly is part of the main ingredient.

Both of these dishes were once dishes from the countryside, and they once became popular. Orthodox French cuisine included them on the menu, and the pork belly chicken also opened branches all over China.

I seem to have found a uniqueness in traditional cooking. The longer a region has a long cooking culture, the more it pays attention to eating offal, and their cooking methods for offal are also diverse.