When it comes to bean juice, Beijingers all love to drink it. Bean juice is nutritious and cheap. But when it comes to bean juice, old Beijingers will definitely talk about Lao Ciqi Bean Juice Store. Every time they pass by Lao Ciqi Bean Juice Store, they have to go in and drink it. Two bowls, the taste is really delicious, and it can make the sour and hard-to-accept food into a bowl that is not satisfying. Of course, you can't eat it in small sips, you have to drink it in big sips, just eat the pickles and burnt rings. Other snacks: Fried meat cakes, Manchu and Chinese pastries, open smiles, sesame seed cakes, sugar-fired pancakes, sesame paste pancakes, screw rolls, etc. They are all good, but I can only drink two bowls because I have a small belly.

As For an old store that has been operating "for decades", the environment and service "cannot have too high requirements." But the shop assistants at Lao Auntie seem to be very friendly. Occasionally, if an out-of-town tourist comes, they will kindly say, "Bean juice? You can't eat it. Forget it, let's have something else."

This time I bought soybean juice and got a plate of pickles for free. It was really refreshing. Friends who are fond of food, don’t miss it when you pass by the north gate of the Temple of Heaven

(2) The King of Braised Sauce - Small Intestine Chen< /p>

Webpage:/content/showevent.php?eid=2419

There are countless restaurants in Beijing selling braised pork, but the most famous among them is the century-old "Small Intestine Chen". The earliest location where Xiaochang Chen operated was on Nanheng Street outside Xuanwumen. Speaking of Xuanwumen, I have to say a few words of farewell. Since the Yongle uprising in the Ming Dynasty, Beijing has conquered the world and has become the capital. The capital is divided into an inner city and an outer city, and inside the inner city is the Forbidden City. This Xuanwu Gate is a gate on the south side of the inner city. To the east of it are Zhengyangmen (also known as Qianmen) and Chongwenmen. In ancient times, armies set out from Xuanwumen. To the south of Xuanwumen is the famous Caishikou, which was the execution ground of the Ming and Qing dynasties. The famous Yuan Chonghuan was killed here. Further south is Nanheng Street. Nanheng Street starts from Hufang Bridge in the east and ends at Niujie Street in the west. It is an east-west street, about two or three miles long. Due to its special location, Nanheng Street is very close to the inner city, so it has become a place where guild halls are concentrated. In today's terms, it is the local Beijing office. With the guild hall, there are also celebrity mansions. For example, famous figures in the Qing Dynasty such as Zeng Guofan, Kang Youwei, Tan Sitong, etc. all lived near Nanheng Street. Even the famous Sun Yat-sen also settled in the Huguang Guild Hall. With the birth of the Republic of China, hierarchies were gradually broken down. Especially after the founding of New China, the area around Nanheng Street became a gathering place for ordinary people. As more people live there, the natural catering industry develops. The Small Intestine Chen is located to the east of Nanheng Street. To the east of the Small Intestine Chen is the famous Li Ji Baishui Sheep Head; in the west Niujie, there is the famous rice cake Qian and other food for the Hui people. The store is not big, only six to seventy square meters. When it comes to the characteristics of Xiaochang Chen, they are actually the same as all time-honored brands. First, they have exquisite selection of materials, and second, they have serious workmanship, plus sufficient quantity, so they gradually became famous. When more people come, the soup can be cooked without interruption. As time goes by, a pot of old soup is left. With this pot of old soup, no one can compare to the business.

While inheriting the tradition, Chen Yutian not only boldly introduced previously unavailable stewed products to enrich the "content" in the soup pot, but also "reformed" the stewed soup that had been made for many years, adding Several Chinese herbal medicines are used to remove the fishy smell and enhance the flavor, making the taste more fragrant.

Small intestines, lungs, belly, pig heart, pork liver, white meat, tofu, fire... all kinds of stewed products with different textures and tastes "gather together", plus the pot of fresh food The fragrant braised soup whets the appetite of customers and arouses their greed.

In addition to the unique flavor, the performative nature of Beijing snacks makes people linger.

The "clear case" operation of braised and burned is a feast for the eyes. The diners have not touched the chopsticks, and their eyes have been "eating".

(3) Yueshengzhai - Taste two hundred years of history

Webpage:/content/showevent.php?eid=2421

Yueshengzhai is a family This time-honored store specializes in beef and mutton with halal sauce. It is located on the west side of Qianmen Street Road, next to the original Qianmen Five Archway. It looks like an old-fashioned shop. No matter who you are, as long as you pass by its door, you will smell the mellow aroma of the soy beef and mutton; when you look up, you will see the old plaque with the three characters of Yueshengzhai.

Although the sauced beef and mutton of Yueshengzhai is a halal meat of the Hui people, it is also a flavored food that has been loved by Manchus, Han people and people of all ethnic groups from ancient times to the present. There is a poem praising it: Feeding sheep fat and tender for several days in Jingzhong, the sauce is boiled red with the color of clear soup. It's burnt and rotten at noon, and I hope there's no smell of mutton in my throat. Yueshengzhai opened in the 40th year of Qianlong's reign in the Qing Dynasty, that is, 1755, and has a history of more than 220 years today.

Yue Sheng Zhai, the full name should be Yuesheng Zhai Majia Old Shop. As the name suggests, this time-honored brand was founded by a Hui man named Ma. During my interview with Ma’s old shop of Yueshengzhai, the old people told me that Yueshengzhai was not originally located on Qianmen Street, but next to the original Hubu Yamen in Qianmenli. According to relevant records, the Ma family who opened Yuesheng Zhai have lived in Niujie, Guang'anmen, Beijing for generations. During the Qianlong period of the Qing Dynasty, Ma Qingrui of the Ma family was introduced to the Yamen of the Ministry of Rites as a temporary worker. Whenever the Ministry of Rites held sacrificial activities, he was responsible for looking after the altar table. Although this is a temporary job, I can make do with it and have enough to eat. Sometimes, you can even get some rewards. Once, Ma Qingrui was rewarded with a whole sheep. After taking it home, he kept part of it for himself.

The rest were carried on burdens to the streets to be sold, but to their surprise they were all sold out very quickly. He felt that selling mutton would make money quickly, which was better than watching the altar. So from time to time, I would buy sacrificial sheep at low prices from the guards and sell them on the street. Gradually, I started running the mutton business and no longer went to the government office to look at the altar table.

It was not until the liberation of Beijing in 1949 that Yueshengzhai was restored and developed. In 1950, in order to expand Tianxanxmen Square, the Beijing Municipal People's Government moved Yueshengzhai to the former Yongzenghe Bank site on the west side of Qianmen Street Road for business, which is the place we see today. During the Cultural Revolution, Yueshengzhai was renamed "Beijing Weixiang". In 1979, the time-honored brand was restored to this day. In the twenty years of reform and opening up, Yueshengzhai has developed greatly. Major shopping malls and vegetable markets in Beijing have Yueshengzhai counters. The Beijing Beef and Mutton Meat Processing Factory has also established a Yueshengzhai store. The workshop has made Yueshengzhai’s sauced beef and mutton available to thousands of households.

(4) Bianyifang Braised Oven Roast Duck

Webpage:/content/showevent.php?eid=2422

The Braised Oven Roast Duck is the authentic version of roast duck. It was introduced to Beijing from Jiangnan in the Ming Dynasty. The earliest cheap shop was in Caishikou Mishi Hutong during the Yongle period of the Ming Dynasty. It was founded by a southerner named Wang. At that time it was just a small workshop with no font size. They bought live chickens and ducks, slaughtered them, washed them, and sent them to other restaurants, restaurants or wealthy families, and did some preliminary processing for services. They also made braised roast duck, chicken and other foods. Because they clean up the raw chicken and duck, the roast duck and chicken are crispy and delicious, and the price is cheap, so they are very popular with customers. Over time, these restaurants, restaurants and wealthy households called the workshop "Bianbaifang".

The earliest roast duck restaurant in Beijing had no name. If it was not called a chicken and duck restaurant, it was called a box shop. The box shop is a wooden box about one foot two in diameter, four inches thick, round and without edges, with a black outside. Or red paint. The box is divided into ten or eleven small compartments, and each compartment can contain one kind of food, usually sauced meat, sausages, donkey meat and other foods. When a customer wants a box, the box shop usually sends an apprentice to deliver it, and then takes the empty box back after the customer has finished using it. At that time, Bianyi Fang operated more than a dozen varieties including raw pork, raw chicken and duck blanks, oven meat, sausages, meatballs, chicken nuggets, duck nuggets, bucket chicken, clear sauce meat, and braised oven roast duck. Bian Yi Fang's braised roast duck, bucket chicken, clear sauce meat and other products have unique flavors and have been very popular among people for many years. After Sun Tzu Jiu took over the workshop, he actively expanded its business. Sun Tzu Jiu's chicken and duck workshop produced The raw chicken and duck blanks and chickens in buckets are of better quality than other stores, and they are always sold at low prices. Most of the big restaurants and restaurants in the north and south cities are willing to use Sun Tzu Jiu's products, so the business is booming. The number of people in Bianyifang has increased from four or five to twelve or thirteen.

The roast duck produced by Bianyifang uses exquisite ingredients and fine craftsmanship. It is maroon in color, has crispy skin and tender meat, and is fat but not greasy. Accompaniments include lotus leaf cakes, hollow sesame cakes, sweet noodle sauce, minced garlic, sugar, cucumber strips, radish strips, etc. The stew oven is a floor oven with a brick body and a size of about one cubic meter. Before braised duck, first use the charcoal fire of the sorghum pole to braise the furnace at the right temperature. The stew furnace uses dark fire, which is highly technical. The person in charge of the furnace must control the temperature in the furnace. This is different from the hanging stove, which uses open flame barbecue and is easy to master. The duck roasted in the oven has a crispy skin, tender meat, fat but not greasy, and a lot of meat. In order to ensure the quality of roast duck, Bianyifang has a dedicated person responsible for raising ducks and stuffing them. There are two sources of ducks. One is to buy ducks weighing two to three kilograms from the chicken and duck houses in Chaoyangmen and Dongzhimen. After feeding them for a short period of time, they fill them up when the ducks grow to four or five kilograms. Another source is that some hawkers who pick chicken and duck baskets and go to rural areas to buy chickens and ducks also send live chickens and ducks to the shop.

(5) Qianmenlouzi Quanjude

Webpage:/content/showevent.php?eid=2427

The history of Quanjude will not be discussed here. Just talk about the particularities of eating roast duck.

First of all, it is the season to eat roast duck. To really eat roast duck, we pay attention to the three seasons of spring, autumn and winter. In winter and spring, duck meat is relatively fat and tender; in autumn, the weather is high and the air is cool, which is most suitable for making roast duck regardless of the temperature and humidity. Ducks in autumn are also fatter, as evidenced by the proverb "The ducks are fatter in autumn, and the chickens in the cage are fatter". Only in summer, because the weather is hot, people don’t like greasy food; secondly, Peking duck is afraid of the heat and loses weight every summer; thirdly, the air humidity is high, and the duck blanks are often wet, so when roasted like this, the duck The skin tends to become crispy (not crispy).

The second is the size of the duck. Choosing a duck is very important. The breeding period of ducks purchased in Quanjude cannot exceed 90 days. The feathers should be shiny, white and flawless, with short wings and long back, thick and short legs, plump chest and fat body. Duck weighs 5 and a half to 6 pounds. If the duck is too small, it will be meaty; if it is too big, it will look fat.

The duck is slaughtered to remove the blood and leg hair, the internal organs are removed, and the duck wings and duck feet are chopped off. After sugar coloring and air-drying, the duck blank is made, weighing about 3 to 4 kilograms. The roasted duck weighs about 2 kilograms and 4 cartons. It is required to cut 80 to 100 slices. The meat of a roast duck is about 1 kilogram and 2 taels.

The third is film method. The technique for making roast duck is half roasting and half slicing. After the roast duck is roasted, it should be sliced ??and eaten immediately, or the duck breast should be sliced ??and plated in time before the duck breast is concave, and arranged neatly. When you eat it in your mouth at this time, the skin is crispy and the meat is tender, making it the most delicious.

There are two ways to slice duck: one is to slice the duck skin while it's hot and eat it, which is crispy and fragrant, and then slice the duck meat. The other kind has meat and skin on each piece, which is about the size of a clove leaf, thin but not broken. It is wrapped in lotus leaf cake and eaten. It is crispy, fragrant and tender.

After the duck meat slices are put on the plate, the chef has to break off the duck head and cut it in half with a knife. At the same time, he slices two small pieces of duck tail meat and puts them symmetrically on a small plate. Erli. At the same time, place two pieces of duck tenderloin across the duck head and serve them at the same time as the sliced ??duck meat, indicating that the duck ordered by the customer has been served, both head and tail. The duck head can be dipped in pepper and salt, and some guests even like to eat it. Of course, the duck tail is nothing to eat, it is just for display. Two duck tenderloins are reserved for distinguished or elderly guests at this table.

(6) The rich local flavor of "Old Beijing Pie Porridge"

Webpage:/content/showevent.php?eid=2434

After visiting Xidanli After passing here, I decided to eat here. I ordered 2 eggs with leeks, 2 pork with fennel and 2 pork with cabbage.

It was indeed cooked to order, and I waited for 20 minutes. I was so excited, I ate all the cold dishes, and finally it came. It was hot (hot), but the skin was really thin and the fillings were filling. It was really economical and affordable. It’s a nice place and the taste is also very good~~~

The pies we had were pork and fennel (1.5 yuan/piece), mushrooms and rapeseed (2 yuan/piece) and beef filling (2.5 yuan/piece). To be honest, the pie chef in this store. It’s really good, the skin is thin and the filling is big, neither salty nor bland. It’s better than anywhere else.

Location: Xi’anmen Street (Xisi Road Intersection)

(7) The shouting of the burning of robes

Webpage:/content/showevent.php?eid=2436

When it comes to the burning of cassocks, everyone in "Old Beijing" knows that it originated in the early Qing Dynasty. , with a history of more than 300 years, not only has a long history, but also has a unique flavor. It is one of the traditional delicacies of old Beijing. It has a thin skin, a large filling, a crispy outside and a delicious taste. After being formed, it resembles the "bags" that people used to carry their belongings on their belts, hence the name, which means getting rich. It is a fried food with a golden color, a burnt aroma and a delicious taste.

My friend took me there last time. There were a lot of people, so we had to wait for a table during meal time. It’s more authentic old Beijing style, and we like to eat fried tofu, mustard dumplings, and fried enema. There aren’t too many dishes, but they all taste good. .

The waiter will serve you free porridge, millet porridge and stick noodle porridge, which are very thick and fragrant.

There is a bamboo basket under the table for bags. It's very convenient. But it's easy to get kicked when there are many people. Although women are generally more careful, it is still recommended to put it close to men to avoid hurting women's ankles (but it seems that more middle-aged women go there':}) < /p>

Since the roasted pork belly will make me lose weight, I will eat less and occasionally indulge in it.

When eating the roasted pork belly, you must pay attention to the big belly and the small belly. Generally, three taels is enough. There are about 20 varieties here, no menus

Address: Next to Yangqiao Building, No. 55 Majiabao East Road

Tel: 010-87265551

(8) Jin Shenglong · Baodu Feng - Autumn wind sends fragrance thousands of miles

Webpage:/content/showevent.php?eid=2438

Some people say that people who don’t eat Baodu If you are not a Beijinger, you may not necessarily be an authentic Beijinger if you eat fried food. This is because the new generation does not care where they are from. As long as it is delicious, they will "enjoy their friends and flock to it", so they like to eat it. More and more people are experiencing bellyache. Of course, the older generation’s love for traditional food cannot be replaced by any kind of delicious food.

Have you tried the thirteen kinds of belly-exploding food?

Liang Shiqiu said in "Yashe Talks about Eating": "The belly is sheep's belly. The sheep in the north of the mouth are fat and big. The sheep's stomach has several parts: Sandan, gourd, belly board, tripe. The belly collars sold in restaurants are limited to belly collars, and they are peeled, so they are called belly collars. There are three ways to make fried belly kernels: salt-fried and oil-fried. , Tangbao."

How many time-honored restaurants are there in Beijing?

As a famous local delicacy in Beijing, fried tripe was first recorded in the Qianlong period of the Qing Dynasty, and was most popular in the late Qing Dynasty and the early Republic of China. Dongan Market alone has at most seven stalls selling fried tripe. At that time, the most famous ones selling Baodu were Baodu Feng and Baodu King in Dong'an Market, Baodu Stone in Tianqiao, Baodu Yang in Menzhang Alley, and Baoduman in Dongsi Archway, etc. Based on different consumer groups, old Beijing's Baodu restaurants are divided into two groups: Dong'an Market and Nancheng Tianqiao. The fried tripe in Nancheng Tianqiao and Dashilan is mainly made of beef louvers and tripe collars, and the production is relatively extensive. The Dong'an market's fried belly dishes, Fengjia and Wangjia, are much more sophisticated in their preparation, and mainly use sheep tripe. In the early years, the officials, the disciples of the Eight Banners, and especially the people in the Liyuan Garden all took great pleasure in eating to make their stomachs full.

At the beginning of the last century, Feng Tianjie, a chef from Shandong Province, came to Beijing from Linqing and set up a stall selling fried belly in the Donghuamen area. Because of his exquisite workmanship, he was nicknamed "Baodu Feng". Later it moved to the old Dong'an Market.

In the 1930s, Feng Tianjie's second son, Feng Jinsheng, became an apprentice with his father at the age of thirteen. He took over the business of Baodu Feng from his father at the age of sixteen. He used the last two characters of his name, "Jinsheng", to give the store an official name, "Jinshenglong". . Nowadays, "Jinshenglong·Baodoufeng" has moved several times and moved from Guijie to No. 103, Beitucheng West Road, Haidian District. It is continued by its third and fourth generations and remains a privately owned company. In addition to the fried belly, there are also several specialties: mutton tendons for 5 yuan a plate, fried dumplings, braised beef in pots and butter fried cakes, etc. Those who know how to eat should start from the chewiest gourd with white wine, and eat one plate after another, changing the dish from plate to plate, until they reach the tenderest belly.

X

Login·······Email:

Password: Forgot password

Remember on this computer I

>have not registered yet...

2006-09-08 18:04:30 Tel Aviv-Yafo I watched a video about fried liver

> Delete

2006-09-11 18:29:47 Homesick Dog (Beijing) There is also a tea soup Li in Tianqiao

/content/showevent.php ?eid=2444

Chatang Li has been operating a stall in Old Beijing Changdian since 1858 and has a history of more than 140 years. It became even more famous after moving to Tianqiao in 1886.

In 1994, Cha Tang Li resumed its operation as a time-honored brand. Today, the head office is still located near Tianqiao (No. 107 Yong'an Road). The third generation successor Li Lianzhong is 81 years old this year. His three sons and three daughters are all Inheriting his skills, he manages nearly 30 Chatangli specialty stores and counters.

Cha Tang Li may be the one with the largest number of outlets among privately-operated old Beijing snacks. Its counters can be found in many large department stores and supermarkets in Beijing. The products sold are processed and distributed uniformly. The tea soup series includes eight or nine varieties of tea soup, camellia oleifera, almond tea, lotus root starch, etc. Each variety is stir-fried by hand and sifted three times through coarse, medium and fine sifting. After such stir-frying, only 6% of the tea soup is left. More than two. When eating, mix powder with warm water and brew with boiling water, supplemented by sugar, fruit, peanuts, sesame seeds, walnut kernels and other seasonings. Use a special long-handled small copper spoon to scoop out the food in small bites. Do not stir, otherwise? It won't taste good if it's gone. Let the sugar slowly seep downward into the tea soup, so that the tea soup will be thick but not greasy, sweet and fragrant. A bowl of such tea soup costs 3 yuan. If you want to taste it slowly, you can also buy packaged tea soup series fried noodles in bags for 10 yuan to take home and drink.


Li Ji Tea Soup in Tianqiao is soft, delicate and fragrant. They have more than a dozen varieties of tea soup and there is also a branch at the west entrance of Tianqiao.
The tea soup is sweet and fragrant, apricot yellow in color, delicate and durable. "Dumen Bamboo Branch Ci" written during the Jiaqing period of the Qing Dynasty states that "a bowl of sweet porridge in the morning is followed by tea soup and noodles." Old Beijing was particular about drinking Juyuanzhai outside Qianmen and tea soup Li from Tianqiao.

In December 1997, the tea soup produced by Beijing Tianqiao Tea Soup Li Restaurant was awarded the first national Chinese famous snack title by the China Cuisine Association.

Preparation method:
Wash the millet noodles, soak them in cold water for two hours, drain the water, grind them into noodles, and then grind them into a fine basket to make millet noodles;
Fill the tea pot with cold water , bring to a boil, take a bowl, pour in boiling water and an appropriate amount of cold water, stir it, add one-tenth of the millet flour to make a batter, and then use boiling water to make the batter;
Sprinkle brown sugar, white sugar and sugar on top of the tea soup Osmanthus is ready to eat.

Chatangli: Inside Fuchengmen, bus lines 42 and 13, tram lines 102 and 103 are at Fuchengmen Station, and the subway is at Fuchengmen Station.

> Delete

2006-09-11 18:31:07 Homesick Dog (Beijing) Qingfeng Steamed Bun Shop - a time-honored brand comparable to Goubuli

Webpage:/content/showevent.php?eid=2443

Qingfeng Baozi Shop was founded in 1948. It was just an ordinary small restaurant at first. It has authentic taste and has been specializing in steamed buns since 1956, and officially launched the "Qingfeng Steamed Bun Shop" sign. Since its operation, the small steamed buns have become a special snack in Beijing, and the time-honored Qingfeng Steamed Bun Shop has gradually introduced international fast food business concepts and radiated new vitality.

Qingfeng Steamed Bun Shop is the most famous steamed bun shop in Beijing. It has a long history. Of course, the steamed buns are big, full of fillings and extremely delicious. In addition, fried liver is also a specialty of old Beijing. If you want to try all kinds of Beijing snacks, don’t forget this dish.

Although Qingfeng Steamed Bun Shop is not as famous as "Goubuli Steamed Buns", whenever I mention "Qingfeng Steamed Bun Shop" to some older Beijingers, I will be deeply impressed by them. Two words - nostalgia! The steamed buns here are "really delicious" and "you will fall in love with them after eating them once." There are “many types” of steamed buns, the fillings are “complete”, and the prices are “inexpensive”. It is a “very affordable place to satisfy your hunger.” The environment and service were "average".

Cuisine: Snacks and Pasta

Recommendations: Fried liver, shrimp stuffed buns, three delicacies buns.

Fried liver

Store distribution:

Fuyou store: No. 85, Xi'anmen Street, Xicheng District, 010-66175487

Xinjiekou Store: No. 16, Xinjiekou South Street, Xicheng District 010-66182636

Muxidi Store: Behind Building No. 24, Muxidi, Haidian District (near the main entrance of the inpatient area of ??Fuxing Hospital)

Tiantongyuan Store : Opposite the sales office of Tiantongyuan Dongyuan in the suburbs of Beijing 010-84841077

Heping Store: No. 63, Hepingmen North Xinhua Street, Xuanwu District, 010-66056150

It used to be at the southeast corner of Xidan intersection, now There is a Qingfeng Baozi shop in front of Times Square. It is a very affordable place to satisfy your hunger and cater to popular tastes without spending a lot of money.

It's just that it's located in Xidan, and it's always crowded from the time it opens in the morning to the time it closes in the evening. There are queues to get tickets, queues to get steamed buns, and queues to wait to be seated. Everyone calls friends and divides work and collaborates. That kind of feeling is rarely found nowadays