Barbecued ham is made of cloud legs, which is fatty and fleshy. Although the flavor is not as good as Jinhua ham, after baking, the fat is faintly transparent when sliced, while the lean meat is bright red and sandwiched in bread, which is fragrant and delicious. Even Liang Shiqiu thinks it is better than the honey ham in Hunan restaurant.
It was the summer of 1926. When Zhao Ying returned from studying in the United States, he gave a big banquet in Beijing Dongxing Building to entertain his classmates and friends who had been away for many days. Naturally, Mr. Liang was among them. Moreover, Dongxinglou was a big restaurant in Beijing at that time, and sliced hibiscus chicken was an essential dish for the banquet. Hibiscus is actually egg white. Chop the chicken breast, then add the egg white and stir well.
Liang Shiqiu loves mutton very much, so he can only go out to eat when he is full. At that time, the most famous roast mutton in Beijing was Zhengyanglou. The lamb barbecued with pine branches exudes the burnt flavor of mutton and the fragrance of pine branches, which is very attractive. Liang Shiqiu, who taught in Qingdao a few years later, coveted the roast mutton in Zhengyanglou.
If I had to choose, I'd rather try the "crispy fried shredded pork" that grabs the fire dish to test the heat ability of the knife maker. I can't do it anyway. The crispy fried pork in it is chicken gizzards and lamb tripe. I have seen other versions, too. The book talks about tripe, which is also one of my favorite foods. Now Beijing needs to find a pair of tripe shops, otherwise all it eats is tripe.
Food is the most important thing for people. I don't know what this day really means. It seems to include all the physical and mental needs of a person. According to my shallow experience, people who love food must also love life. From Mr. Liang's light and elegant brushstrokes, we can appreciate his light clouds.