The most famous tripes in Beijing are full tripe, Zhang tripe, Feng tripe and Wang tripe. Fried tripe spreads all over the food market, and fried tripe feng builds hutong and YinDing Qiao in Qianmen of Shichahai. Deep-fried tripe is very particular, not only deep-fried tripe but also tripe. Generally, lamb tripe is divided into: scattered Dan, belly kernel, belly collar, mushroom and mushroom tip, and belly is divided into: louver, belly kernel and belly collar. The highest level of eating fried belly is to eat belly collar, which tastes tender and tender than belly kernel, but it is said that it takes several bellies to make such a plate. What you should eat when you eat fried belly is crunchy, crunchy when you chew it in your mouth, but it is best to eat it without teeth. And when the belly explodes, it should have a faint fragrance and smell like stinky tofu. If you want to eat fried tripe, eat it with mutton offal soup and sesame seeds cake. In fact, several old-fashioned tripe shops in Beijing have similar tastes, and the difference is mainly in the formula and cutting method of seasoning. The seasoning of tripe-bursting Feng belongs to the northern school, and it is said that it is made from more than 70 kinds of raw materials.