Braised fire, referred to as braised fire, is a traditional snack in Beijing. Its main raw materials are pig intestines, pig lungs and dried bean curd, which are pickled in a large pot. Generally, it is necessary to "marinate" from the early morning. At noon, add noodles to the fire and eat them when the fire is soft. Braised pork intestines and lungs must be cleaned, and the fire must be covered. If you can't do the above two things, then either it smells bad or it is cooked by fire and can't be eaten. Like most diets in the north, stews are famous for their strong flavor. In the process of marinating, a lot of seasonings are added. When eating, according to personal taste, put a proper amount of Chili oil, garlic juice, vinegar and coriander.

There are countless restaurants selling braised pork in Beijing, but the most famous one is Xiao Changchen, a century-old shop. Xiao Changchen's earliest business boundary was Nanheng Street outside Xuanwu Gate. Speaking of Xuanwu gate, we have to pull something else. Since the Yongle Uprising in Beijing, it has won the world and is the capital. The capital is divided into inner city and outer city, and the inner city has the Forbidden City. This Xuanwu gate is a gate on the south side of the inner city. It has Zhengyangmen (also called Qianmen) and Chongwen Gate in the east. The ancient army came out of Xuanwu Gate. In the south of Xuanwu Gate, is the famous Caishikou, which is the giving ground of Ming and Qing Dynasties, where the famous Yuan Chonghuan was killed. Further south, you will reach Nanheng Street. Nanheng Street starts from Hufang Bridge in the east and ends in niujie in the west. This is an east-west street, about two or three miles long. Nanheng Street, because of its special location, is close to the inner city and has become a place where the guild halls are concentrated. In the current words, it is the Beijing Office. With the guild hall, there will be a celebrity residence. For example, Zeng Guofan, Kang Youwei, Tan Sitong and other Qing Dynasty celebrities all lived near Nanheng Street. Even the famous Sun Yat-sen once settled in Huguang Guild Hall. With the birth of the Republic of China, the hierarchical system was gradually broken, especially after the founding of New China, Nanheng Street became the settlement of ordinary people. With more people living, the natural catering industry has developed. Xiaochangchen is located in the east of Nanheng Street and Xiaochangchen, which is the famous Baishui Yangtou in Li Ji. In the west of niujie, there are famous rice cakes and money for Muslims to eat. The store is not big, there is a 60-70 square meter. When it comes to the characteristics of Xiao Changchen, it is actually the same as all old brands. First, the materials are exquisite, and first, the workmanship is serious and the quantity is sufficient, so it gradually becomes famous. With more people coming, you can keep making soup. After a long time, there is a pot of old soup left. With this pot of soup stock, business is unparalleled.

Beijingers especially like to eat "that mouth" Originally, stew was for the poor to eat and drink, but it was just the one who couldn't control it with his mouth open. Although I moved several times, my regular customers followed Xiao Changchen and ran to Nanheng Street. Mr. Hou, a cross talk master, is a frequent visitor to this restaurant. Because of his frequent patronage, his two sons, Hua Yao Wen Yao, often eat there. Business is booming, so there is a little trouble at home, and we are separated. Several brothers and sisters, plus seven aunts and eight aunts, have also opened several semicolons, but all of them have been in Cheng Nan, such as Hufang Bridge and Yongdingmen. Later, the old city of Cheng Nan was rebuilt and the surrounding areas were demolished. So an alternative appeared among the brothers, ran to the northern city of Huangsi and opened a big shop.

Now Nanhengjie, the dilapidated complex building has become a new apartment, and Xiao Changchen's old name can no longer be found. But in the south and north of the city, its font size can be seen in many places in Beijing. Moreover, with the changes of the times, sausages are also brought forth new ideas, with a new hot pot stew, which is developed from a snack similar to a high-class diet. This was unexpected by Chen Jia's predecessor. Although some people say it's tinkering, it's not as authentic as before, but Huang Sier's shop business is also very good. As for how the stew will change in the future, don't worry about luxury first. With Chen Guren's shrewdness, there will always be a good plan.