Fried tripe is a famous snack in Beijing, which is mostly run by Hui compatriots. Abdominal explosion was recorded as early as the Qing dynasty and Qianlong period. In the past and at present, whenever late autumn and early winter came, Muslim restaurants and vendors in Beijing operated tripe. There are "Fried Belly Stones" in Beijing Tianqiao, "Fried Belly Poplar" in doorframe Hutong, and the most famous ones are "Fried Belly Feng" and "Fried Belly Man".

Fried tripe is a famous snack in Beijing, which is mostly run by Hui compatriots. Abdominal explosion was recorded as early as the Qing dynasty and Qianlong period. In the past and at present, whenever late autumn and early winter came, Muslim restaurants and vendors in Beijing operated tripe. There are "Fried Belly Stones" in Beijing Tianqiao, "Fried Belly Poplar" in doorframe Hutong, and the most famous ones are "Fried Belly Feng" and "Fried Belly Man".

Deep-fried tripe is a kind of fresh tripe (including tripe and tripe collar) or lamb tripe, which is cleaned and sorted, cut into strips, fried with boiling water, and eaten with seasonings such as oil, sesame sauce, vinegar, Chili oil, bean curd soup with soy sauce, coriander powder and chopped green onion. The texture is fresh and tender, and the taste is crispy.

Fried tripe is crisp and fresh, and it is not oily or greasy. It is said that it can also cure stomach diseases. If people who eat fried tripe can drink, they always have to drink two taels. After drinking, they eat two freshly baked sesame cakes, which is really a great pleasure. Therefore, all old Beijingers like to eat fried tripe, especially after the beginning of autumn in the lunar calendar. When Beijingers pay attention to "eating autumn", there is a saying that "if you want to eat autumn, you will have fried tripe".

Water-fried tripe is a local snack with unique flavor in Beijing, which is excellent for drinking. However, it is advisable to drink alone and have a small drink, which is not suitable for drinking and chewing, so restaurants of all sizes do not prepare this taste. Only pubs and food stalls can sell water to explode.

Fried tripe

Apart from simmering soup, there is only one way to eat mutton tripe. Explosion is divided into oil explosion and water explosion. It is to take the high temperature and strong fire as soon as it starts, and take it crisp and tender. If you overdo it a little, it will be too coagulated but not brittle to swallow. Oil explosion is the practice of restaurants and restaurants, while water explosion is the specialty of street vendors, each with its own stunts. Now I only talk about water bursting at the belly. Water-fried tripe is only suitable for mutton tripe and tripe, but the rest of tripe is not suitable for water-fried tripe. Because it is thick and tough, you can't eat it for a long time. Only the tripe tissue is fine and soft, which can be eaten with water explosion, and it is white after washing, unlike the tripe, which is dark and gray. The tripe stall divides the lamb tripe into four parts, which are named after proper names. Next to the first part of esophagus, there is the largest small sarcoma in rumen with towel on it, commonly known as belly plate. There are two pieces of belly plate, and there is a thick meat peak at the junction of the two pieces, which is the most tender and called belly collar. The belly collar is peeled only with clean meat inside, which is white and thick and called belly kernel, which is the best part. The second part is a honeycomb stomach shaped like a chain square, called a belly gourd. The third part is the double-flap stomach, which is like a piece of cloth folded page by page. It is called "Sandan", and it can also be called a louver (this is the only part of the tripe that can be eaten explosively). Apart from the belly kernel, this is the most tender part. The fourth part is the straw stomach (this is the stomach of ordinary mammals), commonly known as belly mushroom, which probably means that it is smooth and soft, and the smaller part near the intestine is called mushroom tip. The most expensive is belly kernel, followed by louver and mushroom, and belly plate is the cheapest. When selling, fry in boiling water according to the price of the parts specified by the guests. The soup with fried belly is just boiled water with shredded onion and pepper, which is tasteless in itself and depends entirely on seasoning. Sesame sauce is the main ingredient, otherwise it is not fragrant. Followed by soy sauce, spicy oil, coriander (coriander), chopped green onion, and fermented halogen. It is not advisable to use too much at a time when the pot is fried, only half a small bowl at a time, about two or two. Because the belly is crisp and tender, it must be eaten in time, and it will come back to life when it is slightly cold. If it takes a long time to explode, it will become chewy. "Tian Zhi Occasional Smell" once said that there are three kinds of Jingshi wine shops: one is South Hotel; One is a Beijing hotel, and the other is a medicine hotel. I caught up with the first two when I was a child; The Jubao number outside the front door is South Hotel, where you can eat real Shaoxing wine. Beijing Hotel, such as Liuquanju, Xisi North Street, is really opened by Zuo Ren Mountain, and there are also many kinds of good wines. And the smallest local pub, commonly known as the big wine jar. Although it is for drinking in the hall, there is no formal seat and no snacks. If you want to have a drink, you can use the big wine jar buried underground in the store to cover it as a table and move a stool to sit down and have a drink. After a long time, the big wine jar became a legal wine seat. Large vats supply sorghum shochu with high quality and many customers. But there is nothing to drink, so some vendors gather in front of the big wine jar to sell pig's head meat, wonton, and even peanuts and melon seeds. Deep-fried belly is the best accompaniment to wine, so many stalls are set up in front of the big wine jar. The most famous tripe shops in Beijing are two in Dongan market, one is called "tripe king" and the other is called "tripe feng", both of which are halal shops. Besides, there are fried tripe stalls all over the city, which are very popular with people. I thought of Daoxiao Noodles again from the bursting of the vat. Daoxiao Noodles is a snack in Shanxi Province, and there are also large wine jars with Daoxiao Noodles attached. The skill of this noodle maker is extremely high. A big dough, almost three feet high, is held in his arms, holding a knife in his right hand and standing in front of the pot. He uses the knife to cut noodles from top to bottom, and the blade passes by, making people dazzled. The noodles cut out are of the same length and thickness, and they are smooth and dignified when eaten in the mouth. The soup is also clear but not muddy, and there is no stickiness, which can be called double-unique with the pulled noodles (noodles) of Beijingers. You don't have to eat it, just watching it is an artistic enjoyment. I like the taste of Beijing's big wine jar. Every summer evening, when the residual summer heat disappears, the breeze blows gently, or in the late autumn dusk, when the frozen clouds meet and the autumn wind blows, I will come home late after work. I will find a big wine jar in the cold street, with few drinkers, no entertainment in my ears and the sound of thumb wars. Buy a bag of peanuts or a dish of boiled edamame, and have a drink. It doesn't cost much, so it's interesting.