Old Beijingers also like to eat stew. Today's urban white-collar workers have never eaten braised vegetables in Taday~ I love this bite, but you see, the braised vegetables in convenience stores are really unsatisfactory. When in life have you eaten stew for survival? Where in the world is the best place to cook this delicacy? I must recommend the Beijing stew. Let’s see how delicious Beijing’s braised vegetables are.
Braised braised dishes recognized by old Beijingers
Level 1: Nanheng Street Xiao Chang Chen, Qianmen Ji Chen, Xinjiekou Menjian Hutong, Beixinqiao Braised.
Second grade: Yang Laohei, Qi Zhen, Fatty, Karin.
Last place: Yellow silk stew. That's not stew.
There is a stew pot outside a restaurant in the northwest corner of the overpass. A teacher paid for it. He took the small intestines directly from the boiling pot and burned them with his hands. His hands were red and hot. Cutting meat with a knife is a craft. That's the authentic old Beijing stew. There is also Huabeilou's stew, which is full of ingredients, a big spoonful of ingredients. The old stew tastes just like tempeh and is at the right temperature. There are many people in North China and cannot be cooked with fire. Boil it in a pot with boiling water before feeding. Huabeilou is stewed in Xiang Street.
The editor recommends Beijing braised pork
Yaoji Fried Liver Restaurant Address: No. 311, Gulou East Street, Dongcheng District (southeast corner of Gulou Bay)
"Want to eat For fried liver, go to Drum Tower. It’s Yao Ji’s fried liver restaurant next to Drum Tower! Fried liver and stewed liver are both very good and not expensive. The taste is nothing to write home about. Old Beijing snacks! Very delicious! There are too many people and it’s often full! Boiled and fried liver is delicious! The intestines inside are clean and have no odor.
Chen Xiao Restaurant (Chaoyang Branch) Address: No. 45, Xiejie, Waiguan, Chaoyang District
A unique Beijing stew restaurant with good taste, affordable prices and generous portions. The two of us ordered a stewed hot pot and a vegetable dish, which we couldn't finish. The tofu below tasted good, but was too filling and difficult to handle.
Address: No. 141 Dongsi North Street, Dongcheng District (near Jiaru North Xinqiao Store)
The taste is very good, and most people have to queue up when they go there at noon. The noodles are also delicious and are served from the bottom of the pot. In summer, it is suitable for 4 or 5 people to drink a little wine, two cold dishes, and finally a big bowl of braised vegetables. If it's fake and clean, don't go.
The address of Kaihufangqiao Braised Restaurant: South side of the Workers Club, No. 7, Hufangqiao Road, Xuanwu District
We have been to Linkai N times because it is close to home and the taste is good. His Xiao Long Bao is the best I have ever tasted, such as fried liver and braised pork. Last time I took my husband to eat them, he said his favorites were Xiao Long Bao and Braised Pork. The only regret is that the store is not very big, so you have to queue up to wait for a table. In addition, it seems that there are not enough waiters and it is a bit slow to clear the tables. However, these things do not affect his family's delicious food.
Zhu Xiaochang, Chenheng Road
(Dene Houhai Store)
Address: No. 253 Deshengmennei Street, Xicheng District (north of Peking University First Hospital )
The shop owner is Chen Heng, Chen Yutian’s grandson. He learned art from his father and hoped to inherit the essence of the time-honored brand. In addition to the main store in Dene, he also opened branches in Nanluo and Guangwai. This clean-cut guy is also a chef and works at the Lido Hotel. Now, he eats stew at least once a week. According to him, he likes it.
The most commonly eaten stew in Beijing is a bowl of sausage, lung, tofu, and fire, which is a favorite among water lovers. Chen Heng’s braised hot pot sells for 18 yuan per bowl, 108 yuan for a small pot and 138 yuan for a large pot. There are eight default configurations of hot pot: intestines, lungs, liver, heart, tripe, pork belly, fried tofu, and two-way fire. Garlic paste, coriander, vinegar, tofu, chive flowers, etc. They are all added to the pot in advance to avoid trouble for guests. Chen Heng believes that braised braised restaurants should not allow customers to add these small ingredients themselves. "How many customers know their own taste? If you accidentally add too much or too little, it will ruin the store's efforts." The correspondent thought silently, sometimes the store doesn't know to be careful. The famous stew shop in Hufangqiao, which has added ingredients in advance, was complained by jealous vitamin informants that the soup base was too sour.
The store is not big, and you can see the kitchen burning with your own hands. This kind of dough cannot be cooked for a long time in marinating. It must be pure dead dough to be tough and not rotten.
But to be honest, the reporter doesn’t like chewing dough lumps that have no change in taste. He only sees it as a carbohydrate block to replenish energy, and its only purpose is to eat (or adjust the thickness of the soup?). In fact, many braised customers also like to eat small intestines and tofu, leaving a bowl of "braised". This is why braised food restaurants often have “vegetable base” options. The so-called vegetable base is to remove the heat and cook it.
The highlight of this restaurant’s braised food is that in addition to the balanced soup base, delicious sausages and tofu, the rest are handled very well. Crispy pork heart slices and shredded pork belly can only be eaten in hot pot, but it’s best to try more. If there are only one or two people, it is recommended to order a bowl. If you save more than four people, order a pot and open a few bottles of Arctic Ocean (4 yuan) in Huang Cancan. Even if there are no childhood memories, there will be old memories. Dai Yin Chen Xiao, the fifth generation descendant, was stewed and finally ate it.