Baodu is a famous snack in Beijing, mostly operated by Hui compatriots. Buried belly has been recorded as early as the Qianlong period of the Qing Dynasty. In the past and present, every late autumn and early winter, Beijing's halal restaurants and vendors have been busy. There are "exploding stones" on Beijing's overpasses, "exploding poplars" on the doorframe alleys, and the most famous are "exploding feng" and "exploding man".

Baodu is a famous snack in Beijing, mostly operated by Hui compatriots. Buried belly has been recorded as early as the Qianlong period of the Qing Dynasty. In the past and present, every late autumn and early winter, Beijing's halal restaurants and vendors have been busy. There are "exploding stones" on Beijing's overpasses, "exploding poplars" on the doorframe alleys, and the most famous are "exploding feng" and "exploding man".

The fried tripe is made by washing and sorting fresh beef tripe (referring to beef louvers and tripe collars) or fresh sheep tripe, cutting it into strips, frying it in boiling water, and dipping it in oil, sesame paste, vinegar, and chili oil. Eat it with seasonings such as , soybean curd soup, minced coriander, chopped green onion, etc. The texture is fresh and tender and the taste is crispy.

The fried tripe is crispy and fresh, not greasy or greasy, and is said to be good for treating stomach problems. If a person who eats a lot of food knows how to drink, he will always drink two taels. After drinking, it is indeed a great pleasure to eat two freshly baked sesame cakes. Therefore, old Beijingers like to eat fried belly, especially after the beginning of autumn in the lunar calendar. Beijingers pay attention to "eating autumn", and there is a saying that "if you want to eat in autumn, you must have fried belly".

Shuibaodu is a local Beijing snack with a unique flavor that goes well with wine. However, it is suitable for drinking alone or taking a small drink, and it is not suitable for drinking too much and chewing heavily, so restaurants of all sizes do not offer this flavor. Only taverns and food stalls sell hotpot.

Exploded tripe

The general way to eat lamb tripe, apart from simmering it in soup, is to explode it. Explosion is divided into oil explosion and water explosion. It is cooked over high temperature and high heat for a short while, whichever is crispy and tender. If it's overcooked, it'll be hard to swallow. Oil-baking is a practice in restaurants and restaurants, while water-baking is a specialty of street vendors, each with its own special skills. Now I only talk about water-filled stomach. Steamed tripe is only suitable for lamb tripe and beef louvers, but other parts of the tripe should not be boiled. Because it is thick and tough, it cannot be eaten after boiling for a long time. Only sheep tripe has a soft texture that can be eaten by popping water, and it is white after washing, unlike beef tripe, which is dark and gray and unappealing. Baodu stall divides the lamb tripe into four parts, giving them special names. Next to the first part of the esophagus, the rumen is the largest part. There are small sarcomas like towels on it, commonly known as belly plates. The belly plate has two large pieces, and there is a thicker peak of meat where the two pieces are connected, which is the most tender and is called the belly collar. Peel the skin off the belly collar and only use the inner meat, which is white and thick and is called the belly collar. It is the best part. The second part is a honeycomb stomach shaped like a connected square, called a tripe gourd. The third part is the double omasum, which is like a piece of cloth folded one by one. It is called "Sandan" or louver (only this part of the tripe can be popped and eaten). In addition to the tripe kernel, this part is The most tender part. The fourth part is the ruminant stomach (this is the stomach of ordinary mammals), commonly known as the belly mushroom, probably because it is smooth and soft. The smaller section close to the intestine is called the mushroom tip. The most expensive ones are tripe kernels, followed by louvers and mushrooms, and tripe boards are the cheapest. When sold, the price is determined according to the part specified by the customer, and it is cooked in boiling water. The belly-exploding soup is just boiled water with shredded green onions and Sichuan peppercorns added. It is tasteless in itself and depends entirely on the seasonings. The main condiment is sesame paste, which is very delicious. Secondly, soy sauce, chili oil, coriander (coriander), chopped green onion, and fermented bean curd are supplemented. When putting the belly into the pot, the amount should not be too much at one time, only half a small bowl, about two taels, at a time. Because the fried belly must be kept crisp and tender, it must be eaten in time. It will come back to life when it cools down a little. As time goes by, it will become too old to chew. "Tianjie Ouwen" once mentioned that there are three types of restaurants in the capital: one is the Nan Hotel, one is the Jing Hotel, and the other is the Medicine Hotel. I even encountered the first two when I was a kid; Jubao No. Nan Hotel outside the front door is where you can taste real Shaoxing wine. Beijing hotels such as Liuquanju on Xisi North Street were indeed opened by Shanzuo people, and they also have a variety of fine wines. The smallest local pub is commonly known as the Big Wine Tank. Although it is for dining, there are no formal seats, and there are not many dishes to go with the wine. If drinkers want to have a drink, they can use the cover of the large wine vat buried underground as a table, and move a stool to sit down and have a drink. . Over time, the large wine vat became a legal drinking seat. Large wine tanks mostly serve sorghum shochu, which is of high quality and attracts many drinkers.

But there were no dishes to go with the wine, so some vendors gathered in front of the big wine vat selling pork head meat, wontons, and even peanuts, melon seeds, etc. Burdock is the best accompaniment to wine, so stalls are often set up in front of large wine tanks. The most famous belly-bursting shops in Beijing are two in the Dong'an market, one is called "Padu-Burning King" and the other is "Burning Belly Feng", both of which are halal shops. In addition, there are fried belly stalls all over the city, which are very popular among people. From the big wine vat, I thought of noodles again. Sliced ??noodles are a snack in Shanxi Province, and there are also large wine tanks with shaved noodles. The skill of this kind of noodle-cutting master is extremely high. He holds a large dough ball, almost three feet high, in his arms, holding a knife in his right hand, standing in front of the pot, and uses the knife to cut noodles into the pot one by one from top to bottom. Wherever the blade passes, the noodles Lian Lian enters the water, making people dazzled. The shaved noodles are uniform in length and thickness, and taste smooth and heavy in the mouth. The soup is also clear but not muddy, with no stickiness at all. It can be said to be the best of the Pekingese's Pulled Noodles (pulled noodles). You don’t have to eat it, just looking at it is an artistic enjoyment. I like the charm of Beijing's big wine vat. Whenever the summer evening, when the residual summer heat is beginning to fade, the breeze is blowing, or in the late autumn, when the freezing clouds are gathering and the autumn wind is blowing, I come home late from work and find a lonely place on the street. There are not many drinkers in the big wine vat, and there is no disturbance of entertainment or the sound of thumb war in my ears. Buy a bag of peanuts or a plate of boiled edamame and have a drink. It doesn't cost much but has a lot of fun.