Northerners like to eat soybean meat, and soybean meat is one of the indispensable dishes for Beijingers on their dinner tables during New Years and holidays.

The following will introduce some of the more famous Beijing time-honored braised pork dishes in my opinion.

Tianfu Hao Sauce Pork Bar is very famous, it is fat but not greasy, thin but not bad. There is also Yuesheng Zhai De Sauce Beef, which I make as a cold dish. I have heard that many celebrities have eaten their pork trotters and knuckles.

It’s really delicious. I basically eat it two or three times a week. It’s very delicious. You need to queue up. Remember to make a reservation. The address is at No. 2 Xili, Yongding Road, Tianfu No. 158, Dongzhimen Nei Street. The sauce elbow is famous for its excellence.

There is a supermarket with a history of 280 years, with more than a dozen branches, and Qianmen Street is very famous.

Yueshengzhai halal shop.

It produces and sells its own roasted mutton, sauced mutton and sauced beef. It has a history of more than 240 years and has 5 branches. The Qianmen Street store is an old one.

Lishuiqiao is sizzling and grilling, and you can feel the collision of meat and soul.

Authentic Zhizi barbecue.

Beijing TV station food map recommends restaurants.

Opposite Dongtieying Hospital in Fengtai District, there is a Jinguo Sauce Pork that is good, including soy pork knuckles, pig ears, and many other kinds. They can be vacuum-packed. I often buy them.

My friends in the Northeast love to give it to me during the holidays.

What is sauced meat?

Sauce pork is a pickled food made by marinating pork in sweet sauce and spicy seasonings and then drying it naturally. The meat is delicious, fat but not greasy.

Speaking of sauced pork, this is one of the characteristics of the north and has a history of five to six hundred years.

Tianfuhao and Yueshengzhai both have sauce meat, and they are also century-old companies.

For a soft texture, the elbows must be deboned. It is best if the skin and fat can melt in your mouth. If it is roast chicken, it is best if the bones are deboned. These standards and requirements are different from those in the south.

In fact, the most critical factor in making the sauced pork belly is good. The so-called slow-cooking sauced pork elbow can be said to be a traditional famous dish. It is rich in nutrients, complete in color and aroma, crispy and mellow, rich in color and rich in taste.

Just looking at its color makes people salivate. The stewed elbow is fragrant and not greasy. The more you eat it, the more addictive it becomes.