In 2017, Tianqiao Laojin Shabu Restaurant was silent for a long time, which made many Beijing gourmets feel anxious. Fortunately, at the end of the year, Tianqiao Laojin successfully moved to a new location and reopened for business. Many loyal fans immediately went to patronize and spontaneously started to promote Tianqiao Lao Jin.

Tianqiao Laojin Shabu began to operate as early as the 80s of the last century, and it was the first batch of self-employed people in Beijing who "went to the sea". The former shopkeeper of the shabu restaurant, now in his 80s, was an apprentice in the "belly stone" before liberation. At that time, the "belly stone" (Nan Laishun) and "belly Feng" (now belly Jin Shenglong), the Houmen Bridge "belly Feng" and "belly king" were quite famous in the capital. Among them, the belly stone has developed the best, and it has opened a physical store early, selling snacks such as belly popping and shabu shabu.

In his early apprenticeship, Lao Jin inherited the tradition of shabu-shabu in old Beijing. For example, Tianqiao Lao Jin has a different kind of small material. Many new diners find this ingredient not only thin, but also very sour. These two characteristics are exactly the old Beijing flavor that the old shopkeeper wants to present - to relieve greasy and fishy, and chew sweetly. Injecting a certain proportion of vinegar into the small ingredients is the recipe that Lao Jin has always adhered to. Lao Jin, who occasionally comes to the restaurant, sometimes explains to diners who have doubts: "You young people may be sparse and sour, but in the past, Donglaishun and Nanlaishun were like this, and the vinegar was heavy, so that they could get rid of the greasy and fishy." ”

Now the title of "Old Gold" has also quietly fallen on the head of his son Jin Tao. In the inheritance of skills, Jin Tao did not slack off at all. As soon as the shabu shabu restaurant was established, Jin Tao began to learn the craft of meat cutting at home. It is understood that the shopkeeper not only studied under his father Lao Jin, but also Lao Jin's senior brother - "a knife in the capital" Hei Mengchi has also instructed him in many skills. But the current shopkeeper is quite humble, calling himself "the second", not as good as the masters. The skillful knife work adds a lot of color to the old gold of the flyover, and the meat slices produced are evenly thick and slightly thicker, so that people can't help but enjoy it.

There is nothing special about the source of mutton in Tianqiao Laojin, and it is all made from Dachang County. The shopkeeper said that "I can't afford to buy lamb meat from Inner Mongolia, the meat is the second, and even the bottom of the pot is the most advanced tap water", and the performance of honesty is surprising. The difference is that the mutton in the store is all in the store, and Jin Tao will personally go to the Niujie Market every day to buy. With years of work experience, the shopkeeper Jin Tao has a pair of "fiery eyes" and selects high-quality raw materials for diners. It is worth mentioning that Tianqiao Laojin only uses lamb hind leg meat, and removes the tendons, brains, pancreatic meat dates, cloud skin and other parts, pursuing the traditional skills of the old Beijing shabu shabu restaurant.

The restaurant does not make a detailed classification of the mutton, and which part to eat purely depends on the fate of the diner. There are two types of meat: fat and thin, half lean and half fat, and visitors can explain it clearly to the store. The meat slices of Tianqiao Lao Jin are thicker and satisfying. When you take a bite, the tender and refreshing feeling is addictive. It is also unique with sour ingredients. After tasting it, the famous Chaoshan glutton, Zhang Xinmin, also commented that "this is the most tender meat I have ever eaten in my life".

Interestingly, there are not many dishes on offer, except for mutton, only popping belly, beef, beef shutters, and green vegetables. The staple food is only pancakes and mixed noodles. This also shows the characteristics of old Beijing shabu shabu from another angle - mutton-based, simple and generous. After all, the common people in the past also wanted to benefit, which highly coincided with the business philosophy of Tianqiao Laojin.

The reopened Tianqiao Laojin Shabu Meat Restaurant is still a small-scale operation, and the number of customers has decreased slightly compared to before. During business hours, the store is basically full. Diners are advised to reserve a place in advance, and they are likely to come directly to eat "closed doors". It is worth noting that the dining time for each table is about 1 hour, which is a little tight. The waiter's attitude is not enthusiastic, and diners should not expect too much.

Try Tianqiao Lao Jin Shabu Pork, which has the pure Beijing flavor you want.