Stewed and fired is a traditional snack in Beijing, originating from Nanheng Street in the south of Beijing. It is said that during the Guangxu period, Su Zao Pork cooked with pork belly was expensive, so people used pork head meat and pig offal instead. After being spread by folk cooking experts, over time, braised and cooked pork was created. Braised pork intestines and pig lungs are cooked together, supplemented by fried tofu slices, marinated sauce, garlic juice, soybean curd juice, coriander and other accessories to make the meat thoroughly cooked without sticking. It's bad but not bad, and it's quite popular among people.

Similarly, braised and roasted food is not only unique in taste, but also has the nutritional value of braised food. (flavor, characteristic) The flavor of braised pork is also very distinctive. Braised pork intestines and lungs are cooked together with the fire. There are many auxiliary seasonings, which can make the meat thoroughly cooked without sticking. It's bad but not bad, and the taste is unique. (Nutritional value) As mentioned above, the main ingredients of fire roasting are pig intestines, pig lungs and other parts, so let’s talk about pig lungs first

(Pig lungs): Pig lungs contain a large amount of The nutrients of the human body include human protein, fat, calcium, iron, niacin, vitamin B1, vitamin B2, etc.

(Pig Intestine) Pig intestines can moisturize dryness, replenish deficiency, and quench thirst. , hemostatic effect. It can be used to treat symptoms such as weakness and thirst, anal prolapse, hemorrhoids, bloody stools, and constipation.

(Pork belly) contains a large amount of calcium, potassium, sodium, magnesium, iron and other elements in the human body, as well as vitamin A, vitamin E, protein, fat and other ingredients. It can replenish deficiency and strengthen the spleen and stomach.

Historical origins

I just talked about the nutritional value of braised pork and the flavor and characteristics of braised pork. Let’s talk about the historical origin of braised pork.

The original braised pork came from the palace's "Su Zao Rou." It is said that during the Guangxu period of the Qing Dynasty, there was a man named Zhao in Sanhe County, Hebei Province and the grandfather of Chen Yutian, the originator of today's "small intestine Chen" Braised and roasted, Chen Zhaoen sells Su Zao Pork together. Because Su Zao Pork cooked with pork belly was expensive and ordinary people could not afford it, so they used pork head meat and pig offal instead. After being spread by folk cooking experts, over time, braised and cooked meat was created. There are probably not many authentic Beijingers who don’t like braised and fired dishes.