There is tradition in the middle of the miscellaneous
Rough in the middle of the exquisite
Retain the taste of Beijing
Passing on the culture of gastronomy
Food culture in Beijing
Same as the Great Wall, the Forbidden City, and the Summer Palace
All are indispensable to the city
Important signs and cultural symbols
And all kinds of cuisine in Beijing
It is the food culture of Beijing
An integral part
Today, The Cultural Tourism Jun introduces you
Simple and ordinary "copper pot shabu-shabu"
Delicious "White Water Sheep's Head"
Copper pot shabu-shabu
For Beijingers, copper pot shabu-shabu is a big dish in local food. Like roast duck and roast meat, it was originally only available in autumn and winter.
The approximate time period is November and December of each year, and January and February of the following year. Who let only in autumn and winter there be sheep in Beijing?
According to the current standards of healthy eating, copper pot shabu-shabu is a real healthy food. The original water is boiled, which preserves the original nutritional composition of the ingredients and reduces the potential danger of frying.
(Image source: Donglaishun Member Center.) Infringement is deleted)
This is not easy for Beijingers who are super obsessed with the taste of fried. Because Beijingers like to eat copper pot shabu-shabu, a new industry has been born: giving copper pot shabu-shabu.
In the past, there was a copper product processing factory in Chongwen District, north of Beimen Road, Temple of Heaven in Beijing. Every year in the spring, about March, their staff will go to Donglaishun, Xilaishun, Tonghexuan, Liangyixuan and other restaurants that deal in shabu-shabu lamb to collect copper pots.
These copper pots were used in the autumn and winter of the year and needed to be repaired. The most important thing is to tinn the inner wall of the copper pot. After cleaning up the hot pot, put the tin into the pot, and then pour it out, and the inner wall of the hot pot will become white, just like new.
Beijingers love to eat shabu lamb, so popular that it is popular in southern cities where Beijingers live. For example, Shanghai, Hangzhou, Guangzhou.
The lifestyle of Beijing, Shanghai and Guangzhou is leading the young generation in China. Therefore, like roast duck and bean juice, when you come to Beijing, you always have to arrange a meal of copper pot shabu-shabu to be in place.
There are several standards for copper pot shabu-shabu in Beijing.
First, the pot bottom soup must be clear soup. Only add green onion and ginger. Some restaurants also put gold hook sea rice. Pay attention to the soup when it is served, and the soup must be clear after eating.
Second, freshly fried chili oil.
Third, first shabu-shabu, and finally put the vegetables.
Fourth, make your own dipping sauce. Tahini, leek flowers, tofu milk, coriander, shrimp oil, according to your own taste, do it yourself. The exquisite restaurants, even the tahini and leek flowers, are made by themselves. In particular, the leek flowers have to be fermented by themselves with hailar's wild leek flowers and Beijing's rotten sour pears.
In previous years, copper pot shabu-shabu restaurants have paid attention to charcoal fire, so each store has a special person responsible for making fire and burning charcoal. Now in order to protect the environment, clean energy is used, and most copper pots can be heated with electricity. When it first changed, people always felt that the aroma was almost fragrant, but now everyone has adapted and gradually forgotten the original appearance.
However, this unique way of eating in Beijing has also been preserved. All year round, family gatherings, friends chatting, the first choice is copper pot shabu-shabu. Moreover, each of the shops that recognizes each other thinks that they often eat the best.
In fact, as long as the lamb is good, the taste is good. After all, there is no need for cooking.
Copper pot shabu-shabu, is so simple and ordinary, inclusive and warm.
White water sheep's head
This dish is also called "sheep's head meat".
There is a famous foreign wine called "Rémy Martin". When the reform and opening up was just now, whoever put such a bottle of wine at home did not have to drink it, it was significantly so advanced, and he knew how to eat and drink.
But there are also old Beijing who don't think so, and they think that being able to eat the "sheep's head horse" is really powerful.
What is the "sheephead horse"? During the Republic of China period, the sheephead horse was a person and a craftsman.
Later, the "sheep's head horse" was a signboard, representing the highest level of white water sheep's head in beijing's four nine cities.
White water sheep's head, said to be a snack, is actually not small, the ingredients are not cheap, and it is very difficult to make. Handling sheep's head, that is really a solid study with the master for a few years. How to clean up, where to get the knife, how to taste, what method to use to break the sheep's head, how to slice meat, is not the blood relationship of the concubine, the master does not teach.
"Sheep's Head Horse White Water Sheep's Head Making Technique" The seventh generation of inheritors Ma Guoyi (Source: Xicheng Intangible Cultural Heritage. Infringement is deleted)
Therefore, the practice of white water sheep's head has always been the secret of the erjo ma family in the front porch. The sheep's head meat made by the sheep's head horse can read the newspaper (transparent) every piece, so it is so fragrant and transparent and clean. Of course, it was delicious.
White water sheep's head used to be a delicacy unique to autumn and winter.
"On a winter night, hearing the shouts of the sheep's head vendors in the deep alleys, I immediately crawled out of the bed and called the vendors into the doorway, and I sat on a lazy stool and watched him, under the dim illumination of the oil lamp, pull out a thin knife with a snowy shiny knife, and slice the sheep's face horizontally, and then take out a gauze-covered horn and sprinkle some pretzel. I carried a plate of sheep's head meat, repeatedly burrowed into the bed, put a piece of sheep's head meat on the pillow into my mouth, and unconsciously entered the sleep, very satisfied to relieve the addiction..."
(Image source: Beijing Daoxiangcun official website.) Infringement is deleted)
For a long time, sheep's head meat was a food sold by small traders and hawkers in Beijing who carried their picks through the streets and alleys. Although the level is uneven, it is sold by a lot of people and is easier to eat. Now, the conditions are better, but it is rare.
Today's "Eat in Beijing"
That's it
See you in the next issue
Content Source:
"Old Beijing Narrative Food And Famous Food"
Image Source:
Donglaishun Member Center
West City Intangible Cultural Heritage
Beijing Daoxiangcun official website