Recommended restaurant: Zhisan Restaurant
State banquet dishes: stir-fried Kung Pao chicken with burning sauce, red dragon strands
Address: Qianmen Street No. 97 on the third floor
If you want to try the authentic state banquet in Beijing, you may wish to go to the front door and stop at the Ginseng Restaurant. The founder of this restaurant, Wei Jinting, is one of the "Four Little Famous Chefs" in Beijing, and once studied under Luo Guorong, a master of Sichuan cuisine. At present, zhishen restaurant specializes in state banquet dishes, retaining the dishes of the Beijing hotel of that year, such as Luo Han belly, General Chen chicken, roasted sea cucumber with green onions, crab powder lion's head, boiled water cabbage, etc., which seem to be homely, but in fact, they are taoist kung fu.
Among them, the stir-fried Kung Pao chicken with juice is a famous dish that cannot be missed, don't think it is an ordinary folk dish, in fact, it has really been on the state banquet menu. The Kung Pao chicken here is not the sweet and sour taste we often eat, but the unique paste and spicy taste, and it has a lychee taste. According to reports, the key to this dish is the juice burning technique, so that the aroma of pepper and pepper is fully emitted at high temperatures, but it is just right, so as not to cover up the taste of the chicken itself. Speaking of this Kung Pao chicken, the chicken is even more skilled - the knife in the chef's hand is sharply lifted and dropped, the momentum is extraordinary, the rough bone chopping sound cannot be heard, and with ingenuity, a chicken will soon separate the bone and become a small piece of chicken. After the meat is removed, it is also vigorously slapped by the back of the knife, and the tip of the knife is constantly inserted into the meat, so that the diced chicken can be evenly flavored when marinating and maintains elasticity when stir-frying. Inheriting the ancient Law Palace Bao Chicken, spicy and salty, sweet and sour, the five flavors are clearly layered, gradually progressive, and the vinegar aroma at the end is even more ingenious.
Another traditional dish, The Red Dragon Strand, reflects Chef Wei's lifelong learning. It is from a big dish in Sichuan cuisine "three yuan ox head", is Luo Guorong's best dish, the method is exquisite, it takes several days, take the beef tongue and a variety of exquisite ingredients to cook together, pay attention to ingredients and seasoning, the finished product color is bright red, the juice is thick. The old court dish of mandarin fish requires the hard work of skilled masters to make it, not only the fish meat is soft and delicious, but the mushroom shoots and ham on the fish meat are more delicious. After a big meal, there is a refreshing almond tofu, no agar added, rice milk, slight rice flavor and thick almond flavor blend together, the overall taste is more cool.
Beijing News reporter Qu Xiaoyi
Edited by Li Zheng Proofread by Lucy
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