Paodu is a Beijing delicacy. I think southerners have rarely heard of it. They have only heard of beef tripe. So what is paodu? Is it better to use beef tripe or lamb tripe? What is paodu? Paodu is a product of Tianjin and Beijing.

The famous Hui snacks among the flavor snacks are mostly operated by Hui compatriots.

Paodu has been recorded as early as the Qianlong period of the Qing Dynasty, and halal restaurants and vendors in Beijing sell paodu.

There are "exploding stones" on Beijing's overpasses, "exploding poplars" on the doorframe alleys, and the most famous are "exploding feng" and "exploding man".

Stuffed 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, chili oil, soybean curd soup, and minced coriander.

, chopped green onion and other seasonings, the texture is fresh and tender, and the taste is crispy.

Celebrities such as Mei Lanfang, Ma Lianliang, Xiao Mushroom, Xiao Bai Yushuang, and Li Wanchun all like to eat it.

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 autumn, you have fried belly".

It is better to use beef tripe or sheep tripe for making tripe: The tripe is very particular, not only beef tripe but also sheep tripe is used.

Generally, sheep tripe is divided into: tripe, tripe kernel, tripe collar, mushroom and mushroom tip, and beef tripe is divided into: louver, tripe kernel and tripe collar.

The highest level of eating fried tripe is to eat tripe collar. It tastes very tender, even tenderer than tripe kernels, but it is very expensive. It is said that it takes several tripes to get just one plate.

Different methods use different tripe.

Water-poached tripe is only suitable for sheep tripe. Beef tripe is not suitable for water-poaching except for louver.

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.

Sheep tripe is divided into four parts, which are given 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.

Okay, that’s it for the introduction to belly fat. Friends, you all have a clear understanding of it.