In Fanguang Hutong, there is such a legendary shop.

Not far from No. 12 Middle School, on the west side of the alley, the sign "Yanbian BBQ" seems a bit awkward among the common street food names; "Korean cold noodles" and "Teppanyaki barbecue" are just a few. The words were squeezed onto the glass aggrievedly.

When I walked in, I saw that the small and low shop only had 5 tables that could be seen all over the street. The wall below about 1 meter high was painted with green paint, making it look like an elementary school classroom in the 1990s.

The Korean cold noodles made by this "Yanbian BBQ" use white noodles, which are sour and sweet.

Soak a handful of cold noodles in cold water until soft, then boil them in boiling water for 30 seconds, take them out, then pour them into cold water, put them into a bowl, add the kimchi made by the boss lady, and top with cucumber shreds. , cut half an egg, place two slices of beef, and finally pour soup and sprinkle with coriander, and it’s all done together.

The noodles are delicate, white and chewy, and the noodle soup is sweet and sour to quench your thirst. A bowl of cold noodles that is just right will not cover up the crispness of the cold soup because of the heavy sauce, nor will the tasteless soup make the ingredients in the bowl bland.

A bowl of cold noodles seems simple to make, but if it is not made using authentic techniques, the taste will still be very different. In fact, the secret is in the soup. The soup in this bowl of noodles is made by mixing mineral water with white sugar, white vinegar, and soy sauce, and then refrigerating it to cool down. The lady boss also specially froze part of it. In a few days, someone will inevitably add ice.

The boss and his wife are Koreans from Jilin Province. In 1989, they came to Shijiazhuang with their eldest son who was only three years old, and opened the Northeast Restaurant with the help of relatives.

18 years ago, when the area where this restaurant is located was still called Fan Village, they rented the ground floor of a unit building and opened this "Yanbian BBQ". In the blink of an eye, so many years have passed, and the surrounding restaurants have High-rise buildings have been built, and the stores in the alleys have become densely packed from a few stores, but the couple has never left.

The boss lady, who is not good at talking, modestly said that it is for the sake of living, but from chatting with her, it can be seen that she attaches great importance to quality and credibility.

"My younger son was born and raised in Shijiazhuang. Now both sons have gone abroad. My wife and I have spent half our lives in Shijiazhuang." The landlady said with emotion.

In addition to cold noodles, barbecue is of course also a specialty in the store.

As the saying goes, if the water is not deep, there will be dragons. Although this store is small and the decoration seems unpretentious, once the dishes, meats, and sauces are brought to the table, you know that there is definitely a master in the kitchen!

However, after searching around, there were only the proprietress and the helping lady in the whole store. One of them cut the meat quickly, the other mixed the ingredients skillfully, the other washed the vegetables, and the other kicked the dishes. Various ingredients are delivered to the table.

After a while, what appeared in front of me were fat and thin pork belly, beef pork belly, and red-colored beef.

(Pork Belly)

The pork belly is all selected, and the beef is from the outer loin. They are cut into thin slices about one finger wide, and they are particularly attractive when marinated in the juice. . From time to time, there is a slightly spicy smell that enters the nasal cavity. It is the taste of chili oil mixed with sugar, MSG, salt, and oil.

(Beef)

The spicy sauce and dry ingredients for dipping the barbecue are poured into a small plate. The aroma of sesame and cumin comes to your nose, and there is also the sweetness of the meat sauce. Spicy.

The dishes and meat are all served. The cooked charcoal pot is placed in the middle of the table. A 4-pound large iron grate is placed on the charcoal pot. Cooking oil is applied to the grate. The marinated meat slices are Put it on the grate, oh my god! Accompanied by the sound of sizzling, the tangy smell of meat mixed with the aroma of ingredients comes out.

Beef is easy to cook but not resistant to roasting. After a few seconds it changes color, quickly turn it over. Then you can pick up the chopsticks by pressing it on the grate. You can’t wait to put it into your mouth. The meat is full of flavor and flexible. tooth.

The pork belly is both fat and lean, with a slightly spicy aroma. The high temperature on the grate locks the oil in the fat tightly, and it squirts out when you chew it into your mouth. The lean meat is not spicy at all and is fresh and tender. Juicy.

If you take a piece of perilla leaf and a piece of lettuce and spread it on the palm of your hand, put the meat slices on the leaf, add sliced ??peppers and garlic cloves, wrap it, dip it in the sauce, and put it in your mouth, the refreshing taste of the leaf, The spicy flavor of the pepper and garlic cloves, the fresh aroma of the meat, and the slightly sweet taste of the ingredients are all mixed in your mouth. You can't help but shake after one bite!

The barbecue is so delicious that you can’t stop eating it, and the dipping sauce is definitely the soul!

Whether it is the sauce for marinating the meat slices or the dipping sauce for the barbecue, including the thick layer of bibimbap sauce covering the stone pot bibimbap, chili noodles shipped from the Northeast are used.

Fry the thick, medium and fine chili noodles, mix the thick and medium chili noodles into chili oil, and make the thin chili noodles into chili sauce.

Chili sauce has different tastes and ways of eating with different seasonings. The sweetness in the meat sauce comes from the addition of white sugar and white vinegar, while the bibimbap sauce is darker in color and saltier in the mouth. The proprietress is tight-lipped about the secret sauce, why don't you come and try it.

"It's just that the store is too small and there are few barbecue tables. I'm fine if I'm tired. I'm just worried that the people who came here to eat won't have a place to sit or eat. I'm more anxious than anyone else." The proprietress repeated once.