Dining in Hongbin Building, if you don't eat a braised oxtail, you may have regrets. This well-known famous dish in the town store, catching up with the "full of ox" year of the ox, is more timely, not only has a good taste, but also has a good color.
It is said that this braised oxtail is related to Qianlong, the "first generation of gourmets" in China, and it is said that when the emperor who loved food was visiting Xia jiangnan privately, he passed through Jinan Province, Shandong Province, and saw a butcher on the street, strong and ruddy. Qianlong then asked him how to maintain his health, and the butcher said that where is the poor people's way of health, the good beef they slaughter every day is sold to diners, and they can only nibble some ox tails. After Qianlong returned to Beijing, he ordered the imperial dining room to cook with oxtails, and after eating for a while, he felt that "the body is doubly good to eat Ma Ma Xiang", so this Qianlong "stamped" braised oxtail was served on the table of the royal nobles.
Photo/ Courtesy of Hongbin Building
Zhou Yanbin, executive chef and national non-hereditary heir of Hongbin Building, said that the selection of braised oxtail in Hongbin Building is very exquisite, even harsh: a whole oxtail is only used in five or six of them. Oxtail should be carefully cooked with more than 10 kinds of natural spices such as ginger and large ingredients to make its bottom taste mellow and thick. The most test of the chef's skill is the final broth sauce and hook. Zhou Yanbin said that the braised beef tail cooked in Hongbin Lou must be bright and attractive in color, and the taste is soft and mellow; with chopsticks, the meat on the oxtail can be easily removed from the bone, and the master without more than ten years of experience cannot cook such a hot temperature.
This year, Hongbin Lou also specially launched a vacuum-packed braised beef tail, which is prepared by the chef for consumers to do the most troublesome pre-cooking work for the first three or four hours, and brings it home as long as it is heated in 10 minutes to serve, adding a "cow-like" "horizontal dish" for the family's Chinese New Year's Eve meal and reunion feast.
Beijing News reporter Wang Ping
Edited by Qin Shengnan Proofreader Li Shihui
Source: Beijing News
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