To say that among the traditional snacks in Beijing, the most "appetizer" style is "bursting belly".
In fact, popcorn is a general term, can be divided into beef pop belly and sheep pop belly, the former has two kinds of beef leaf, beef tripe kernel, the latter is divided into sheep scatter Dan, lamb tripe collar, yang side belly board, pudendal belly board, mushrooms, mushroom tip, food letter, gourd, big grass tooth nine kinds.
Each kind of position is different, the shape is different, the taste is also different, such as the sheep food letter is the most chewy, the tripe kernel is the softest and tenderest, and so on... It can be said that each has its own advantages.
Many people have not seen the belly before, will always mistakenly think that it is "stir-fried", in fact, it is not, although the belly has three kinds of oil explosion, salt explosion, water explosion, but for Beijingers, it still refers to "water explosion belly".
The so-called water burst, is to wait for the water to boil, pour a small bowl of cold water into it, and then blanch the cut belly strips in it a few times, when out of the pot is very important, because the burst time is not tender, short it is difficult to chew.
This method is only suitable for lamb tripe, because the lamb is tender and the tripe is thick, and only the blinds can barely be used to "burst".
Burst belly to eat is fragrant, fresh, crisp, tender, fresh ingredients are better, in the use of back teeth chewing, will make a creaking sound, even if the teeth are not good old people, often can easily chew.
But on the overall taste, in fact, the "quality of ingredients" can only account for 40%, the remaining 60%, all on this "sauce", it is made of sesame paste, garlic paste, sesame oil, green onion, peanut crushed, chili oil and other spices mixed.
As for how to match in the end, there are no fixed rules, including when eating, there are sandwiches out of the dipping sauce to eat, and there are also sauce poured into the plate, directly mixed with the fried belly to eat.
It's like whether to put the noodles or burn them when you eat a brine – it's all according to your personal preference.
In the early years, the old eaters paid attention to a "summer do not eat stuffing, winter do not eat popcorn", because the summer weather is hot, then there is no refrigerator and other freezing means, the quality of meat stuffing is difficult to guarantee.
In the winter, the guys in the belly shop are cleaning the belly by the river, the well and other places, to wash off the stolen goods and saliva on it, because it is cold and cold hands, it is often difficult to wash it with all efforts.
Whether it is dirty, after all, it still has to go to the table, and the taste of this can be imagined, so there is such a saying.
Although the conditions are better now, there is no need to clean outdoors in the cold weather, but there are more chemicals.
It should be known that tripe and lamb tripe belong to the water, which itself has dirty gas, even if it is cleaned several times, it is inevitable that a special taste will remain.
Those that look clean and have no odor are very likely to be foamed with chemicals, so you must pay attention to this aspect of the problem.
The earliest bursting belly, which can be traced back to the Qianlong period more than 200 years ago, is typical of the poor people who are happy to eat.
Many low-level people can't afford meat, so they take these undesirable waters to relieve the meat, including restaurants and restaurants, which do not sell this - because they are not high-grade.
But feng shui took turns, and during the Guangxu period of the Qing Dynasty, a Shandong man named Feng Tianjie started a belly-popping business in Beijing and conquered all kinds of eaters with taste, which is also the predecessor of today's "Bursting Belly Feng".
Later, in the Republic of China period, the belly industry in Beijing was also booming to the peak, and various restaurants competed to open, according to the old man, in the Dong'an market of that year, there were seven or eight people selling popcorns on one street.
Until today, a pound of "raw lamb tripe" is also about 40 yuan, and restaurants often sell for 50-80 yuan, and then high-end can even reach hundreds of yuan.
Word-of-mouth and value are win-win, and the belly explosion seems to have changed from the initial "poor people's music" to today's "high-end traditional cuisine", which can really be described as "farmers turning over and singing".
<h1 class = "pgc-h-arrow-right" > - light fat said -</h1>
At present, most of the people selling popcorns are halal restaurants, and in the strict sense, it is a traditional snack shared by "Beijing and Tianjin", but the latter's signboard and fame are not so big.
In these two areas, there are many "snack street popcorns", whether it is craftsmanship or ingredients, they are thousands of miles away from traditional popcorns.
So you foodies, if you have the opportunity to eat popcorns, don't be confused by the whining crowd, want to eat an authentic, it is recommended to find a local to accompany, go to those old brands to eat it.
This article is original by @ light fat recipe, focusing on food for many years, welcome to pay attention to bring you more wonderful.