Barbecued ham is made of cloud legs, which are fat and fleshy. Although the flavor is not as good as Jinhua ham, after baking, the fat slices are faintly transparent, while the lean meat is bright red and sandwiched in bread, which is fragrant and delicious. Even Liang Shiqiu thinks it is better than the honey ham in Hunan restaurant.
It was the summer of 1926. When Ying Zhao returned from studying in the United States, he hosted a banquet in Beijing Dongxing Building to entertain his classmates and friends who had been away for many days, and Mr. Liang was naturally among them. Moreover, Dongxinglou was a big restaurant in Beijing at that time, and sliced hibiscus chicken was an essential dish at the banquet. Hibiscus is actually egg white. Chop the chicken breast, then add the egg white and stir thoroughly.
Liang Shiqiu likes mutton very much, so he can only eat out when he is satisfied. At that time, the most famous roast mutton in Beijing was Zhengyanglou. The lamb barbecued with pine branches exudes the burnt smell of mutton and the smell of pine branches, which is very attractive. Liang Shiqiu, who taught in Qingdao a few years later, coveted the roast mutton in Zhengyanglou.
If I had to choose, I would rather try the "crispy fried pork" that grabs the fire dish and test the temperature of the knife maker. I can't do it anyway. The crispy meat inside is chicken gizzards and lamb tripe. I have seen other versions, too. The book talks about tripe, which is also one of my favorite foods. Now Beijing needs to find a suitable tripe shop, otherwise all the food will be tripe.
Food is the most important thing for people. I don't know what this day really means. It seems to include all the physical and mental needs of a person. According to my shallow experience, people who love food must also love life. From Mr. Liang's light and elegant brushstrokes, we can appreciate his light cloud and light wind.