Referred to as a pot of pork stew, it is also one of the most popular and common Beijing snacks. When the small intestines, lungs, fire and fried tofu have been stewed for a long time, scoop a spoonful of old soup, cut a few sections of fire, and serve. At this time, you can also add some seasonings, such as vinegar and garlic, which can reduce the greasy feeling of boiling; chili pepper to enhance the flavor; Coriander and leek flowers are really taboo in the eyes of some gourmets, and they damage the flavor of stewed and boiled, and are suspected of stacking.
Eating stewed stew is also in order. First put a piece of small intestine under chopsticks, the small intestine must be chewy, and it must be cleaned up without peculiar smell, but it must not be burned with caustic soda, otherwise there will be no intestinal oil, and there will be less fat and rich taste; The second bite must be the lungs, which have a slight creaking sound when chewed; Next, go straight to the fire, the fire is a dead noodle, boiled soft but not rotten, and the taste is full and salty after absorbing the soup; Deep-fried tofu is the most flavorful, and the core of the tofu is honeycomb-shaped, and the longer it is soaked in the juice, the better it tastes.
Since the offal in a stew restaurant is often no longer boiled in hot water before being put into the pot, most cauldrons in which the offal are cooked in a stew shop give people a feeling of poor hygiene, especially for those who cannot accept animal offal, and it is easy to regard braised as a dark dish. In fact, from a nutritional point of view, pig offal is a good food, if you overcome prejudice and bravely have a bowl, you will find that the taste is really good.
The competition in the boiled restaurant has never stopped. With the small intestine Chen as the representative of the regular army, the soup is thick but not turbid, and the products produced by each branch are uneven but basically stable; Chen Heng, Fatty, Xiang Bafu and other backbones have a softer taste, but the products are occasionally flawed; The century-old stew and the door frame stew are rising stars, and many gourmets scoff at them, thinking that they are not authentic, but there is still an endless stream at the door, which is deeply popular with young people.
Recommended Stores:
Small intestine Chen restaurant (Beitucheng store)
Per capita: 50 yuan
Address: 120 meters east of the intersection of North Tucheng East Road and Sakura East Street (diagonally opposite the south gate of the University of International Business and Economics)
Telephone: 13701072360
Business hours: Monday to Sunday 10:00-01:00
Xiang Bafu stewed
Per capita: 25 yuan
Address: No. 94, Donghuashi Street (near Fuguiyuan)
Phone: 010-65123662
Business hours: Monday to Sunday 06:00-21:00
Chen Heng boiled small intestine (Huilongguan store)
Per capita: 25 yuan
Address: Huilongguan Fengyayuan District 2 Dishang A06 (20 meters north of Shengbaiwei)
Phone: 010-81796700
Business hours: Monday to Sunday 06:00-21:00
Fat stewed
Per capita: 35 yuan
Address: Guanyuan flowers, birds, fish and insects market alley
Telephone: 4006177177
Business hours: Monday to Sunday 09:00-20:00
Door frame alley 100 years of stewed (head office)
Per capita: 35 yuan
Address: No. 19, Door Frame Hutong (near Langfang Three)
Telephone: 15801034664
Business hours: Monday to Sunday 09:00-21:00
