Many people say how profound and profound our China cuisine is. In fact, for most of us, it is only a matter of these decades to have a full stomach. Many classic cuisines with a long history did not belong to our ancestors in the past. In the past, many dishes and delicacies on the table were either palace dishes or official dishes. Huaiyang dishes, Shandong dishes, Confucius dishes and Tan Jiacai, the famous cuisines, were not available to the pawns.

Beijing is recognized as a gourmet desert. There are many traditional cuisines in Beijing that foreigners can't get used to, and there are not many delicious ones that can be eaten by people in other places. Braised cooking and burning is one of them. Many traditional cuisines in Beijing are popular diets. There are not many cuisines that are both traditional and popular and still popular today. Braised fire is a popular food that originated from the palace and spread among the people. Braised fire is a pot stew of dead noodles and all kinds of stewed pigs.

In the past, rich people used to eat pure meat. Generally, people occasionally wanted to improve their food and bought cheap pigs to eat in the water. Pig water was all kinds of intestines and lungs on pigs. In the past, these pigs were worthless in the water. One catty of pork could be exchanged for four or five catties of pig water, and the whole pig head was three catties for one catty of pure meat. The smell of pig water is very strong, so the best way to cook is to marinate it with various spices. Generally, people can improve their food by eating pigs in the water once in a while, and they can't just eat pigs in the water pipes to be full. So after the pigs are marinated, they put in some dead flour cakes and stew them together. Dead flour cakes are unleavened flour cakes. The advantage of using dead flour cakes for marinating is that they won't be soaked, and they will be hungry when eaten.

In the past, pig water was worthless, but now it's different. Now the price of pig water is not much cheaper than meat, and some are even more expensive than meat. Therefore, it is more expensive to eat a bowl of stewed fire than ordinary light meals. First of all, it takes a lot of time to treat these pigs with liver, intestines, stomach and lungs in the water. In addition, they must be marinated with various spices, and the cost of materials and labor is not low. At present, the average price of a bowl of stewed food in Beijing is 31 yuan. Why is it the average price? Because the bowls used by each family are different in size, and the configuration of each bowl is different, 31 yuan is basically the average price.

Braised pork is an authentic old Beijing delicacy, which used to be available only in Beijing. In the past two years, many people who do catering business have started to spread the braised pork in old Beijing to other places. Although it has not yet blossomed everywhere, every place where they open a shop will be sought after by local foodies. There is a middle-aged elder brother in his early thirties who returned to his hometown to open a pot roast shop after learning the craft of pot roast in Beijing. Every day, many people come here to eat pot roast. His pot roast here is all packaged and takeaway, and there is almost no food in the hall.

No matter how much he sells here, the guests can order whatever ingredients they want. Anyway, the stewed pigs in the pot are boiled in the water. The boss who likes to eat marinated large intestine will cut more marinated large intestine for people, and those who like to eat pig lungs will cut more pig lungs. Anyway, they are all packed in a disposable plastic bowl, and each bowl is 31 yuan. Fill it with garlic juice and spicy oil, then grab some coriander leaves and put them on it. Garlic juice is the soul seasoning for cooking and burning.

The stewed bread tastes mellow and thick when cooked on fire, and the cake inside is cut into small pieces, and each cake is just the right soup. The uncle who opened the shop said that he had originally opened such a small pot-stewed restaurant with the attitude of giving it a try. He didn't even have a place to put the dining table. It was all packaged and takeaway. He never thought that he could sell 211 bowls a day. It didn't look cheap to sell 31 bowls of pot-stewed food, but everything was really good ingredients and tasted great. People who came here didn't think it was expensive. It can be seen that people nowadays are very picky about eating, on the other hand, as long as they agree that this food is delicious and the price is not fooled, they are willing to eat no matter how expensive it is.