There are more than 1 kinds of Jingweier snacks, such as enema and bean juice. Due to various reasons, although there are only a few of them, fried enema, who is called "no nutrition" and bean juice, which tastes like "rotten swill", have been flourishing for a long time, especially for old Beijingers. For this reason, we visited four restaurants dealing in Beijing-style snacks and dishes, and explored the best of these two kinds of Beijing-style snacks. Location of Jinghua Food Court: No.1 Longtan Road Features: There are a wide range of traditional Jingweier snacks, including some snacks that are almost lost, such as Jiangmi Pear. There are often authentic Shandong chefs performing here, and various traditional Shandong dishes are introduced from time to time. The quadrangle-style Beijing Restaurant is backed by the beautiful longtan lake. It has the world's largest copper pot and a century-old tree, and the environment is very elegant. The store operates a variety of Beijing-style snacks, among which the enema is pink with red yeast water, cut into thin small round pieces and fried in soup. The entrance is burnt and chewy, and the garlic juice is blended to be thick and fragrant. The bean juice in the food court ranks first, and the juice is thick and thick, and it is separated by standing for a long time without water slurry. Here, not only the taste of bean juice is authentic, but also the food with bean juice is the most complete: inby and horseshoe cake. Pickles are spicy, accompanied by bean juice, which is very appetizing. Suggestion: The dining table in the small restaurant is too small, so it should be changed to a bigger one, and the business hours should be extended. Sihexuan Food Street Location: Four floors in Jinglun Hotel, Jianguomenwai Street. Features: It not only deals in traditional Beijing-style snacks, but also introduces local flavor foods irregularly. The dining environment is elegant and has national characteristics. Sihexuan is the only one in Beijing that can open a snack street in a four-star hotel. The quaint and chic Beijing-style decoration in the food street makes diners feel fresh. Although the variety of Beijing-style snacks here is not complete, it is not less. It's just that there is no bean juice, which makes people feel a little sorry. If people who haven't eaten bean juice are not real Beijingers, then it seems that there is no bean juice in Jingweier snack street and they have lost some Beijing flavor more or less. Fortunately, most diners here don't order a bowl of bean juice with a strange smell. The enema here is very thin, and the garlic juice is also put into the plate when it is served, which is fine, but the overall taste is not authentic enough. Snack Street not only deals in authentic Beijing-style snacks, but also introduces local flavor foods from time to time, such as Mala Tang (Sichuan flavor), Lamian Noodles, and Grey Bean (Lanzhou flavor). No matter from the environment or service, Sihexuan has nothing to say. The comprehensive taste of snacks is also very good, but it lacks some authentic tastes like street snacks. Suggestion: Some snacks are made too finely and lose their original flavor, so they can be more extensive. For example, the spicy hot here is very authentic. The variety of Jingweier snacks can be increased. Drum Tower Branch of Red Lantern Rinse Pot Village Location: The first store in the south of Drum Tower Snack Street Features: It specializes in all kinds of Beijing-style snacks, such as chip soup, paste cake, dough soup, radish skin, casserole hanger and so on. I've eaten in this snack bar many times, so it's hard to connect with shabu-shabu village. Most of the people who come here to eat are the people in the streets of old Beijing, who come to eat all kinds of Beijing-style snacks. Although the restaurant is not big, the Beijing-style foods such as Zhajiang Noodles and Doudou Soup are very authentic. The tripe here is very tender, so you have to order a big plate of tripe here to eat. And its enema is also excellent, the soup is fried, the two colors are burnt, and the inside is tender and soft. The fly in the ointment is that the garlic in the garlic juice is chopped, not mashed into mud, so the juice looks a little light and tasteless. The bean juice here is excellent, thick, without separation, sour in the mouth, rancid and delicious in the mouth, and it is very enjoyable to drink. It's just that the restaurant is located in the hutong, so it's more difficult for beer-loving guests to get convenient. Suggestion: Nowadays, most of the snacks in the store are Beijing-style snacks, so we should develop more fresh snack varieties. Some Beijing-style snacks should be made more finely, for example, there are fewer bumps in the soup. Tangenyuan Restaurant Location: North side outside the East Gate of Ditan Features: Traditional old Beijing-style service, rickshaws at the entrance of the restaurant, wonderful folk art, literature and art, variety shows during the dining time, mainly engaged in traditional old Beijing home cooking. Old-fashioned services with real Beijing accent and Beijing flavor are rare nowadays, and Tangenyuan Restaurant is one of them. The warm service of the 6-year-old grandfather who greeted guests and saw them off at the door here impressed the guests. Most of the Beijing cuisine operated in the restaurant belongs to the home cooking of old Beijing and the common food in the streets of Beijing in the old days, as well as high-grade dishes such as abalone and shark's fin. There are also many kinds of Beijing-flavored snacks here, such as Toona sinensis bean, Zaowotou, braised crispy fish, bean juice, inby and so on. The newly introduced enema is grayish black and slightly whitish, fried in soup, brown on both sides, crisp and fragrant, soft and delicious inside. Braised crispy fish is crispy, salty and slightly vinegar-flavored, and it is very exquisite. Bean juice tastes good, and pickles with bean juice taste the best, but bean juice has a little more water and is separated for a long time. The sesame tofu fried with sheep oil is as smooth and delicate as milk, and the Chili oil is spicy and appetizing. Many celebrities in the field of Quyi were invited to the restaurant, and the performances made the house full of applause, which was very lively. If you really want to experience the quaint people's feelings in old Beijing, Tan Genyuan should be the main choice. Suggestion: Beijing cuisine is mostly rich and greasy, so more dishes with light taste should be introduced. Fried tripe in old Beijing [repost] Among all Beijing snacks, fried tripe and bean juice are the most addictive. Deep-fried tripe is the representative of China's diet, and a sheep's belly can be divided into food letter, belly board (divided into yin and yang sides, with the skin removed as "board core"), belly collar (divided into "girder" and "silver ingot buckle", with the skin removed as "belly kernel"), gourd and grass. "The soup will be slightly warm in an instant, and the ingredients will be complete, and the wine will be a bottle." White wine is a good partner for deep-fried tripe. With white wine, it is a supreme enjoyment to eat the crispy scattered Dan, mushroom head or beef and mutton tripe. Of course, these samples are also expensive enough. It doesn't matter if you don't have a lot of money. Lamb belly is the cheapest, and of course it's not very chewy. You can only "swallow the fruit raw". Earlier, tripe-popping was tripe-popping, and there were no cows. According to the old man of tripe-popping Wang, the water-exploding tripe was started from his father Wang Fukui, and the water-exploding tripe was inspired by Wang Jinliang, who changed the oil explosion into water explosion and spread it. The quality of fried belly depends on many aspects, such as material selection, material washing, knife cutting, water explosion, seasoning and so on. If the louver is black, it can be judged that it is a bad cow, and the "grass sprouts" on the stomach are yellow, which proves that the quality of the stomach is different with different foods. Wash your stomach quickly and cleanly, and use cold water; Different parts have different knife methods; The water explosion time is accurate to seconds; Adjust the ingredients carefully, or you will fall short. In the old Beijing, fried tripe was the main thing, but now it's the other way around. Cattle goods are the majority, mainly because the belly is delicate, which is difficult to keep fresh after being stored and frozen. Moreover, it's difficult to grasp the fire in different parts, while beef veneers are easy to store, and the requirements for chefs are not high. So the restaurants of fried tripe in Beijing have been launched one after another. The whole thing is that "the radish is too fast to wash the mud", and the skill level is not shown for the time being. What's more, the cooked tripe is used to fool customers. Here are three time-honored brands to choose from: Shenglong Jin Tripe Restaurant: No.13, Beitucheng West Road. Tripe Feng Restaurant: No.39, Lane 2, Qianmen Wailang Room. Dongxingshun tripe Zhang: No.17, Qian Haidong Yan, Shichahai.