There are many good places to eat braised pork in Beijing, such as Xiaochangchen braised pork, Beixinqiao braised pork old shop, Huangsi braised pork, doorframe hutong braised pork for a century and so on, but my personal favorite is Beixinqiao braised pork.

Looking at his menu, I feel that the division is called a small large intestine and a small intestine, and the division is very clear. Unlike ordinary shops, it is a big bowl and a medium bowl, and single addition also divides the large intestine and small intestine. Anyway, every time I go there, people are full, and his cold dishes are exquisite and delicious, which is very boring. The amount of braised pork is really large, and the fire is delicious. One of the characteristics of his braised pork is that the fire is very bad, so the taste is relatively average. Even I don't eat my lungs at ordinary times, I have no peculiar smell when I taste it. The fat meat also has a slightly braised pork-like taste, and the dried bean curd is very delicious.

Another reason I like this pot-stewed restaurant is that it is open 24 hours a day. For example, in 216, on the New Year's Eve of 217, I went straight here after going to the World Trade Center in day order, or Sanlitun was tired of drinking and playing, and I also went straight to Beixinqiao pot-stewed. After a bowl of hot pot-boiled, I could wake up more than half of the wine!

But no matter when you come here to eat braised pork, people are full and it's hard to find seats. But at night, it's also a strange enjoyment to sit in the shop and eat braised pork and look at all kinds of people around you.

I came uninvited. I made a reservation.

Braised pork is an out-and-out specialty of Beijing. It only exists in Beijing, and only spreads in Beijing. No one but Beijingers can imagine what kind of food it is! Traditional snacks, which are native to old Beijing, are served with a steaming bowl. The fire, tofu, small intestine and lung head are full of soup, and the taste is mellow and memorable.

1. Sijiucheng cooked and burned

A well-known small shop, at the intersection of Shaanxi Road, the frontispiece of the small shop is not obvious. In a corner of the alley, there are seven or eight tables and several benches, which have a sense of old Beijing Hutong culture. The stew in his house is still hot when served, and the soup head is not as thick and heavy as Beijing's, but very clear! The lungs, liver and intestines are all very clean. Every time the weather turns cold and my mouth is greedy, I always want to eat a bowl of hot braised pork, and my stomach is warm all day ...

2. Beixinqiao braised pork is open at 5: 3, and when I arrive at the store at 4: , people begin to queue up. The cakes are soaked thoroughly, and the stewed intestines have an oily smell, and the large intestine and lungs are really tender and smooth.

3. Xiaochangchen is a veteran in the field of pot cooking. Xiaochangchen and his family have a very good grasp of the pot cooking temperature. Their soup is not muddy, and the overall feeling is not very greasy. The intestines and lungs are also cleaned, and the fire is not hard or rotten, which makes them taste very good. Their home is small intestine stew.

Address: many branches in Beijing, recommend an old shop Address: No.194 Nanheng East Street, Xicheng District

4. JD.COM Qingyuan Braised Restaurant

His family's braised dishes are very clean, full of flavor, very soft and rotten, and every ingredient is full of soup. It's really delicious, and his family has free porridge, which is also very good! It is said that his family has also been on TV ~

Address: the bottom business of Xinjiayuan, Dongshibao Village, Chaoyang North Road, Chaoyang District (near Changxin Road)

5. Uncle Jia stewed

Uncle Jia stewed in Dashilan, Qianmen is also a gourmet mecca frequented by many stars, with antique buildings, pig farms, pig lungs, flour cakes and that century-old bittern, which is really everything.

Address: No.4, Dashilan West Street, Xicheng District

6, Door Frame Hutong Centennial Stewed

His family has many branches in Beijing, and this one near Sanyuan West Bridge is a direct store. The internal organs are very clean, the pot looks super tasty when burned, and the soup is very soft. The bottom of the soup is super delicious, and the last bowl is clean.

Address: 1. Opposite to Zhongjian Building, Shuguang West Road, Chaoyang District (next to braised chicken rice)

2. Exit B of Xinjiekou Station of Metro Line 4, No.2A Zhao Dengyu Road, Xicheng District (southeast corner of the intersection of Xinjiekou Station of Metro Line 4)

Although I am not a Beijinger, as a northerner, I prefer to eat Beijing stewed food.

Old Beijing usually thinks that it is authentic for many families to stutter and get used to pot cooking. In Beijing, there are also several well-known stew shops.

First of all, let's talk about Beixinqiao Luzhu old shop, which Nicholas Tse visited when he was doing the program. There are many rock performances around this point, and in the middle of the night, this stew shop will also gather many young people who love independent music. I have been to this shop several times, and his pot-stewed soup is impressive because it is genuine and genuine. The pot-stewed soup has a strong sauce flavor, but it is not so salty. The cold dishes of Beixinqiao Lu Zhu Jia are also very distinctive, and I like this mashed garlic eggplant very much. However, the fire in Beixinqiao pot-stewed fire is hard to eat, and it may not be acceptable for outsiders to taste it for the first time.

In Beijing, there is a well-known braised pork and Xiaochangchen, which is an old family shop. It seems that Xiaochangchen is still a national security fan now.

The impressive pot-stewed food is Yao Ji's fried liver family, although the pot-stewed food in this family is not as big as that in Beixinqiao. However, the fried tofu in the pot is very tasty, and the pot-stewed soup is also full of sauce.

I'm 6 years old this year, and it's more than enough to answer this question. The earliest stew I ate was around 1965, on the road west of the south bank of the moat outside Yongdingmen. At that time, it was still in the open air. A big pot was full of pig lungs, pig intestines, fat slices and fried tofu, and there was a big fire cooking in it. It was called a fragrance! ..... In the late 197s, I ate all the braised dishes in Beijing. There was one in the north of Nanheng Street East Street Road, one in the north of Hufang Bridge to the east Ming Wan intersection, one in the east of the moat south road in Andingmen, and one in the Xiejie Street in Donghua City. Of course, these are all old imperial calendars. Now, there are many braised dishes in Beijing, such as the famous braised dishes in Nanheng Street and the stewed dishes at No.144 in Beixinqiao. I've eaten the closed Kailin stew, the "Centennial stew" in the northwest corner of Madian Bridge, and so on. Although it's said that each family has the same taste, it's almost the same. It depends on your taste, so I won't describe it again. Thank you!

thank you for your invitation.

when it comes to cooking in pot, it's a must for the people in Beijing. Stew pig lungs, pig intestines and fire with soup stock, add old tofu, cut the old tofu into triangular pieces, and the pig intestines are divided into large intestine and small intestine. Finally, cut a big piece of meat and eat it together. All the ingredients are packed in a bowl, and finally drenched with soup stock. According to people's preferences, garlic paste, bean curd and leek flowers are used as seasoning. The fire is thorough but not sticky, the meat is rotten but not bad, and the intestines are thick but not greasy. A mouthful is full of fat aroma, and you can't eat fishy smell, which is the top grade.

If it is authentic, the founder of Xiaochangchen is the inventor of the legend, so Xiaochangchen is authentic in name. However, you have to "take a chance" to eat the cooked sausage and burn it. How can you say that? Xiaochangchen is now a large catering enterprise with many branches. When an enterprise is big, it means that it is a good thing to operate well. However, if it is semicolon, the quality will be ... you know. Although it's the same recipe and brand, it's true that different masters can't make the same taste. Therefore, it's your chance to eat pot-stewed fire in Xiaochangchen's house.

as for the reputation of Beijing luzhu huoshao as the first, you should go to Beixinqiao's "Beixinqiao century-old luzhu store". I don't know if there is a hundred years, but the smell of cooking and burning here is definitely worthy of the words "a hundred years old". The first one is "braised large intestine and small intestine". Don't be too expensive for a bowl of 4. It's definitely worth the money. This shop opens late and closes late, and it is open until the early hours of the morning. When it comes to meals, there must be a queue. Don't be surprised if you see any star artists here. Moreover, in this humble and dirty shop, you can always see handsome men and beautiful women dressed in fashion, which is a kind of enjoyment other than food. You said you couldn't find it? Subway Beixinqiao Station on Line 5, get off at the southwest exit, and walk 2 meters south, just west of the road. In the recommendation of black pearl food, the one with the lowest per capita is definitely based on the solid quality and good reputation passed down from mouth to mouth. In Beijing, if you have never been to Beixinqiao's century-old pot-stewed shop, don't say that you have eaten pot-stewed.

There is also a little-known pot-stewed fire in Beijing called Huangsi pot-stewed. It opened in Huangsi Hutong, Beijing in the early years, and later moved to the southwest for various reasons, just at Pingyuan Station of Line 14 subway, and then walked 3 meters east from the northeast exit, north of the road. This Huangsi stew is not more authentic than Xiaochangchen, nor is it more authentic than Beixinqiao stew, but the taste here is absolutely not inferior. Sauce elbow and pickles are also the "hidden menu" here. If you are close, you must come in and sit down.

have you had enough after hearing so much? If it's not enough, I'll work with you for nothing for a while. This stew is cooked with pig water. Who used to eat water? Ordinary people, or poor people. Because the poor can't afford meat. But it is the pot-stewed food that the poor people eat, which is actually from the royal food that is particularly decent and particular. Are you surprised? According to legend, the pot-stewed fire was created during the Qianlong period. Because Qianlong loved Suzhou Zhang's Suzhou-made soup and Suzhou-made meat, it was expensive for the royal family to eat, so how could ordinary people afford it? The founder of Xiaochangchen is selling Suzhou-made meat. In order to save costs, he replaced the expensive pork belly with pig water, and did the same. As a result, I didn't expect this to be unbearable. Not only did it taste special, but the poor people could afford it. This has come and gone, and it has made a classic Beijing-style snack that has been passed down for a hundred years.

I hope this answer can help you.

When I went to Beijing for the first time, I had a pot-stewed fire for the first time, which added more happiness to my trip to Beijing.

I ate Chenji Braised Small Intestines and Langfang No.2 Branch.

After watching the flag-raising ceremony and paying tribute to Chairman Mao in Tiananmen Square, I searched the nearby Beijing cuisine and found the doorframe Lao Liu and Chen Ji. Because the doorframe of Lao Liu ranked first, I navigated to Lao Liu's house and went to the alley, where I smelled a strange fragrance and glanced at it. It turned out to be Chen Ji. But I still walked forward to find Lao Liu. Unfortunately, Lao Liu didn't open the door for another hour, and decisively turned to eat Chen Ji.

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