After the store was moved and expanded, Laojin was still a small frontrunner in that alley. Most of the customers are old neighbors, and every bite is a Beijing film. Young and old crowded around the small table. Every time the pot was moved in and out, the guys shouted for everyone to make way sideways again and squeeze out a way.

No matter where they are, they don't sell frozen rolls and don't care about beef and mutton. Laojin only cuts one kind by hand. Mutton is pulled back from Langfang Dachang every day, and the origin of this variety is not advertised, but the victory lies in its biting eyes and clean treatment. The market is 82 Liang, and the meat slices are thick and fat. After a long time of washing, they are still surprisingly fresh and tender, and every bite is stirring.

Xiaoliao has its own characteristics. It is made by the first generation of Laojin and the founding old shopkeeper who was an apprentice in Nanlai when he was a child according to the prescriptions of Master and other disciples. A lot of old vinegar was used as the base material, which was sour and thin, but also greasy and fishy.

Address: 20 meters north of Yaoer Hutongkou, No.46 Xuewai Road, Xicheng District

|||| Old Beijing Fengzeju

As one of the first restaurants opened in Beijing in1980s, it has been welcoming guests for more than 30 years. It was taken over by the second generation in their fifties, maintaining the form of a small family workshop with its own warmth.

Due to the requirement of quality, the store is hands-on in almost all processes. Fresh mutton is picked back from niujie every day, and the machine slices should be rolled by themselves; Sugar and garlic are pickled at home, and the balance between sweet and sour is refreshing and delicious; The leek sauce in the small ingredients is enough to make its own sauce when the leek is on the market in August; Various staple foods are also baked in the kitchen.

The overall quality of mutton is excellent, the hand-cut and machine-cut parts are clearly divided, and the texture of goat melon strips is clear, fat and thin, and chewy. Secret mutton is a new product developed in recent years. You can marinate it with Chili and cumin all night, and it's delicious without dipping it in sesame sauce.

It is recommended to focus on sesame sugar cakes and sesame cakes, freshly made and steamed. The sugar cake is crisp up and down, soft in the middle, sweet and mellow. Sesame cakes are better than layered ones, and they are full of flavor.

By the way, this store is also the backyard restaurant of the People's Art Theatre, and drama fans can expect to meet their idols.

Address: No.53, Bao Fang Hutong, Dongcheng District (near Beijing Renyi)

Wen | Yu Defu

There are only seven tables in a small shop on Guijie Street. Powerful, delicious and skillful. Mutton is a castrated sheep in Inner Mongolia. It is slaughtered the night before, and it takes one night to bleed (excrete acid).

Cucumber strips are mainly thin, and the supply is limited. One person has one table. This is the most tender piece of meat on the sheep, shaped like a cucumber. A sheep has two hind legs, and there are only two cucumbers outside the two hind legs, one of which is less than two, so it is called cucumber strips when it is cut with a nearby piece of meat.

The butcher knife is well-made, and each piece is extremely thin, and it is bright red after being unfolded. You know, the founder of fencing handed down from this store is Yu Delong, one of the "Second Knife in Beijing".

Meat is not afraid of picking. The meat cutter also taught you a verification method of Inner Mongolia mutton: eat mutton with chopped green onion and salt. You can eat the original flavor of the sheep, and the meat is not fat, which can be shown immediately. The mutton was so fresh and frank that the goose gave up the sesame sauce at that time and only tasted the real taste.

Master recommended Xiaosancha, which is moderately fat and thin. Red lean meat is as thin as a rose, and white fat is as glittering and translucent as jade. After entering the clear soup, Shi Shiran became longer, and after being heated and absorbed evenly, it turned into a flesh-colored congealed fat, which was attractive and stunner. I couldn't wait to take a sip. It also has a strong flavor, which makes people like it more and more.

People often judge the quality of mutton by whether there is foam in the boiled broth. However, Yu Defu's meat cleaver said that this may not be accurate. If the water in the pot doesn't boil, it will also foam.

Address: No.264 Dongzhimennei Street (North Xinqiao Cross East)

| Jubaoyuan

Niujie time-honored brand, the enduring old Beijing copper pot hotpot. At 0: 30 in the morning 10, I started to line up so as to have a chance to eat their fresh sheep and get rid of their brains. If you lie in bed, the good meat will be sold out.

Mutton comes from Inner Mongolia's own pasture and has a strong meat flavor. Fresh sheep's tendons are thin but not firewood, and the tendons are tender. The best fresh-cut mutton is delicate and considerate in fiber and full of juice.

Although the old Beijing copper pot hotpot generally refers to mutton, there is only mutton hotpot. However, niujie is a place where Hui people live in compact communities, so we should not miss its cattle. The most popular beef is A-eye beef, which is frozen and cut by machine. Beef balls are also delicious.

Sesame cakes sold in limited quantities are well-deserved, fried crispy outside and tender inside, with obvious cumin flavor, and some rich and indescribable spices. The receptionist said it was sheep oil that made it like this.

Address: No.5-2, Building/KLOC-0, niujie Xili Commercial Building, Xicheng District (next to Muslim Supermarket)

2 | It's worth visiting.

Hongyuan south gate hotpot

Many butcher shops approved by old Beijing are doing well. When they arrived at 5: 30 pm, they had to wait in line for more than an hour. Fortunately, there are many direct branches, and the ingredients are uniformly distributed by the head office, with stable quality.

Each branch has its own meat cutter, and photos of the internal competition of Hongyuan Group are hung on the wall. Cutting meat slices is one of the important projects, which shows the importance attached to knife workers.

The south gate abandoned the traditional charcoal fire and set up a gas stove under the copper pot. The bottom of the clear water pot is also richer than other homes, and onions, ginger, mushrooms, red dates and medlar are all very lively. Order three bottom dishes, plus cabbage vermicelli and frozen tofu, lest diners miss these old partners who rinse meat.

Speaking of his excellent reasons, the store manager has a loud voice: "Mutton is good, and small materials are fragrant"-the hand-cut mutton is very regular, and it is not broken when rinsed, fat and tender, and the lean meat fiber is full.

Sheep melon strips are the limit of Jiangbin and Houhai stores. There are many parts for machine cutting, so you should rinse quickly before thawing. It is not dry or firewood, and the meat is plump, which can be called the top grade of frozen meat.

Address: Dongli, Yongnei East Street, Dongcheng District/Building KLOC-0/3-1-2

| Ritan Hotpot

China classical decoration, cloisonne pot, foreigners will probably like it. There is no charcoal fire in the small pot, only two small alcohol stoves are used. The heating is too slow, and the mutton is a little warm and not easy to cook.

The sheep's upper brain and tendons in the fresh mutton platter are worth eating. The meat is bright red and the entrance is delicate. Sheep melon strips are expensive, but they are quite fresh and tender. The meat quality of fresh mutton with no outer ridge is much worse.

Address: No.9 Ritan East Road, Chaoyang District (east of ritan park, opposite the Indian Embassy)

Tripe Shenglong Jin

This time-honored brand, which has been passed down to this day during Guangxu period of Qing Dynasty, has four generations of photos hanging in the store. The special seasoning for deep-fried tripe has won the national invention patent, which is also the basis for this store to settle down.

The bottom material of rinse meat is thicker, while the one that is fried pays attention to refreshing, which can cover up the fishy smell of internal organs, hide the fishy smell and make it fresh, which is convenient for diners to taste different tastes of various stomachs.

The sauce for deep-fried belly is prepared by the fourth generation, including pepper oil and other materials, which is very mysterious. Belly kernel is a symbol, which is the most tender of all fried bellies. Half a catty per plate, this plate needs eight sheep.

As far as hot pot is concerned, cucumber strips and sheep brain taste appropriate, but they are not amazing.

Address: South of Building 6, Liupukang 1 District, Ande Road, Dewai, Xicheng District

Man Henderson

This old Beijing hotpot restaurant on Ping 'an Street is good at doing business and combines Beijing characteristics. There are also various hot pot dishes, sheep scorpions, and Beijing-style stir-fry, all of which are "doing nothing", but it does not affect its hot pot quality.

The sheep's brain looks good, and there are extra thin sheep tendons, which are more tender to bite. In contrast, the meat of Jubaoyuan is thicker and slightly harder.

Left: Fresh-cut Su Nite mutton; Upper right: sheep tendon; Lower right: Cut the hind legs of the best Su Nite lamb by hand with a big knife.

Must be recommended: hand-cut the best hind legs (panting) of Su Nite lamb with a big knife, which is suitable for fat and thin, fresh and juicy, and has no peculiar smell. It is comfortable to chew and massage greedy nerves.

Many repeat customers come for kebabs, and the roasted kebabs need to be dried or pasted to meet the demand.

Thin-cut beef looks good, but it tastes mediocre. Hand-cut beef is not up to standard, hard and chewy. Because of the location advantage, the tenderness and freshness of the best snowflake ox eye meat are better than the former.

The sesame sauce is salty, but now the fried Chili oil is a plus item: it is only fried when the guests appear, and it is still hot when it is first served. Chili oil is better in sesame sauce.

Address: No.0/4, Pinganli West Street, Xicheng District

|||| Dingmao Hotpot

A young shop, two Beijing men and a Beijing girl born in 1987 opened an old Beijing copper pot butcher shop on Gulou Street in Beijing. The bottom of the orthodox old Beijing copper pot soup is water, ginger and onion, and the bottom of the Yuanyang pot is on the right side; There are also medlar, dried seaweed, jujube and mushrooms, just for freshness.

In this antique Beijing store, the old Beijing soup base refers to sheep tail oil and beer. Although the practice of adding sheep tail oil can also be found in Beijing copper pot hotpot, adding beer is an innovation.

It is another feature of this store to code the eight Beijing pieces on the carvings. The eight big pieces in Beijing refer to the eight big pieces of instant-boiled mutton in Beijing copper pot: sheep's upper brain, large (small) fork, lamb tenderloin, sheep's grinding fork, single-headed sink, cucumber strips, sheep's tendon and sheep's tendon. It can satisfy the eight wishes of diners at one time, delicious and fun.

The taste and taste of sheep tendon is the sharpest and chewy. It integrates tendon, fascia, fat and meat, and goes straight to the realm of "sticking the top fragrance on the flesh and blood".

Address: Gulou Old Street 12 1 Xicheng District

| Zhongyixuan

A shop in the alley of the Second Ring Road, the process of finding a shop is like exploring the road in a maze. Small quadrangles, Jingyun drums, the store owners dislike the poor water quality in Beijing, and they also use Nongfu Spring as the bottom of the clear soup pot, which is also considered to be intentional.

Sheep are Ningxia Tan sheep, not Inner Mongolia sheep used in traditional old Beijing copper pot to rinse meat, and the smell is even lighter. However, the whole transportation will be very expensive. Other families can eat a table of money, while this one is only enough to order two plates of mutton.

Address: No.34 Courtyard, Qingping Hutong, Dongcheng District

Love the grassland

There is only one hand-cut fresh mutton, which is slightly thick, and some affect the taste. Supreme 3D Fat Sheep refers to mutton that has been sour for three days and nights. Compared with the hot mutton completely frozen from farm to table in the south, it is safer, but the price is quite supreme.

Their kebabs are very famous. The kebabs on sheep's hind legs and brains are roasted to amber, rich and juicy, and no cumin is added, only salt is used for seasoning; It is refreshing to have the Arctic Ocean.

Address: East Annex Building of Beijing Control Headquarters, Guangming Road 1, Dongcheng District (near Longtan East Road)

3 | Don't go.

|||| Hongyunxuan (Wei Bei Road Branch)

Only machine-cut mutton slices are sold. There are three kinds of meat: ordinary, semi-cloud and thin, which are the only raw mutton sashimi in old Beijing, but frankly speaking, mutton is not suitable for raw eating, with poor taste and strong fishy smell. Sashimi is nothing more than demonstrating skills to prove the quality of mutton.

Bright and beautiful colors, but eating them in your mouth is not the same thing. Fat meat is greasy, lean meat is dry wood, and chopsticks break when touched. The only advantage is that the bottom of the pot is as clear as ever after washing for one hour, and there is almost no blood foam.

|||| Beiping Three Brothers (Guijie Branch)

In old Beijing, people pay attention to standing still when washing meat. Meat without water, do not admit defeat. In order to show that their meat is good, the three brothers in Beiping may put the meat on a vertical plate, but as mentioned in the popular science of instant-boiled mutton, standing on a vertical plate is not a good standard for meat.

It can only be said that the fresh sheep went to the brain and cut its hand three times. I don't know why the fresh mutton and melon strips completely gave up the knife work and became thick, stiff, too thin and too firewood, losing the taste of old Beijing hot pot.

|||| Chang Ying San Brothers (Chang Ying Branch)

There are people everywhere, but it tastes a little lonely. The best combination of the best tendon and the best tenderloin can't stand the word "best" in terms of meat quality and taste. Fresh beef venetian blinds didn't get the taste buds bored, and the lamb chops were even a little scared.

||||| Laowu Four Seasons Hotpot (Caishikou Branch)

Hand-cut fresh mutton is dull in color, and the meat is very loose. Chopsticks will break when they are clipped. There are two suspicious dents on both ends of the hand-cut meat slice, and the surface is too flat, which is suspected to have been pressed by a mold. Lao Wu chose mutton as the best-selling machine-cut meat slice in the shop, but it was broken into eight pieces in the pot.

The only thing coming is the staple food. The fried sesame cake has a crisp surface and a distinct inner layer, but it is not greasy at all. Fried steamed bread is crispy, with a soft heart in the middle and a layer of stinky tofu, which is fragrant and tumbling.

* * *

Cai Lan said it was interesting to cook shrimps and observe colors. The same is true of instant-boiled mutton. Charcoal, fire, boiling water, bright red, light pink and white meat.

Copper pot, clear soup pot bottom, fresh mutton, sesame sauce and baked wheat cake, all together? No, you left three sets of Beijing copper pots to rinse meat.

Chinese cabbage, frozen tofu and vermicelli are the orthodox styles of Beijingers. Chinese cabbage is the only green vegetable in Beijing's memory and the only choice. The concave-convex shape of frozen tofu is to absorb the meat flavor in the soup. The fans came to the finale, absorbed the essence of the soup base, and were also responsible for wiping out the sesame paste in the small bowl and eating it dry.