Belly popping Jin Shenglong is an authentic Beijing time-honored brand. As early as the nineteenth year of Guangxu (1892), the founder Feng Tianjie set up a stall in the capital to sell belly, known as "belly Feng". The second-generation successor Feng Jinsheng opened a shop with the trade name "Jingshenglong". Coincidentally, there is also a "belly Feng" at the front gate of the capital, which is also a genuine time-honored brand. Due to the fact that the front door belly Feng first registered the trademark of "belly Feng", Jin Shenglong could not use the "belly Feng" brand name from now on, and simply covered the "horse" in his own "belly Feng Jin Shenglong" plaque. Jin Shenglong is full of honors, "Chinese time-honored brand", "Chinese famous snacks", "Beijing famous dishes", "nutritious food famous shops" and countless others. But most of this is due to their own belly bursts. Lamb tripe kernels, sheep sandan, lamb belly collar, and lamb belly plate are all "Chinese famous snacks" approved by the China Cuisine Association, and there is quite a rhythm of not eating. Although Jin Shenglong's belly burst is one of the best in the whole capital, his shabu shabu is also very good, which is well received by old Beijing. The boss Feng Mengtao is the fourth generation, who has taken the Western kitchen certificate in Japan, and has standardized the flow operations of sheep selection, fattening, slaughtering and processing. Regarding the source of mutton, the boss truthfully told him that it was a breed fattened in Dachang County, Hebei Province for 3 months, which was surprisingly honest in the somewhat impetuous Beijing shabu circle. Thanks to the standardization of assembly operations, the quality of mutton is actually very good. Cucumber strips are considered by many to be the best part of the lamb body, located on the thighs and rumps of the lamb, and are very special in taste, quite crisp, and the mutton flavor is very mellow. Since there are only two sheep per head, it is quite rare, so it is recommended to eat them in advance. If not, it is recommended to order the sheep grinding stall, which is the part connected to the cucumber strips, and the taste is relatively close. However, according to the traditional way of eating, it is best to dip the fatty and tender parts first, such as the popular big three prongs in the store, which is the meat above the hind leg of the lamb, which is very fatty and smooth, not only fresh and sweet, but also effective in increasing appetite, and the lean meat eaten later will also be smoother in taste. The sheep brain is also worth a try, the meat is soft and tender, and the ratio of lean and fat is just right. In Kim Shenglong, diners generally order both shabu-shabu and belly. Unusually, the store provides two bowls of sauces, the thick one with shabu-shabu and the light one with belly. These two bowls of sauce are also the finishing touch, and the third-generation shopkeeper has also applied for a national patent. Interestingly, diners order more than one plate of belly, the boss will only serve it one plate at a time to ensure the best taste of the belly, Jin Shenglong's environment is acceptable, although it is not brilliant but it is clean and tidy, and the service in the store is not bad. If you want to taste the fading taste of Beijing, Kim Sang-ryong should not disappoint you.