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
"Door nail meatloaf" "Stew hanging"
and "fried buns"
Door nail meatloaf
Beijingers eat delicious food, so they eat it in different ways. He especially loves stuffing, so there are many stuffing jobs in Beijing that are very similar but independent. For example, door nail meatloaf.
It is not an exaggeration to say that the door nail meat cake is unique to Beijing, just look at the name. Which city has the most door nails? That's Beijing.
If nothing else, how many door nails there are on the large and small doors in the Forbidden City, the number cannot be counted, and it must be calculated by mathematical methods.
Door nails represent grades. If you want to talk about size and material, it is certain that the door nails in the Forbidden City in Beijing are the highest level in china.
The door nail meat cake in Beijing, the size and color, are made according to the door nails in the Forbidden City.
Door nail meatloaf thin skin large filling, meat filling must be made with beef filling. A well-made chef can make the meatloaf filling carry a rich juice, like the soup buns in the south.
After wrapping the door nails, the meatloaf is placed on a bell and slowly baked, using the temperature of the oil to dehydrate the dough and become crispy during the process of cooking.
Cleverly, during the frying process, the master also adds water to the bell. When the water meets the hot pot, the water vapor is immediately raised, and the juice inside the filling is cooperated to steam the filling thoroughly.
This method of operation can not only maintain the crispness of the outer crust, but also ensure the tender and soft taste of the filling inside.
Eating door nail patties requires a certain skill. First of all, you must understand that you can't eat the door nail meatloaf in a hurry. You have to make a small opening on the side, let in the heat and soup, and then eat it. Otherwise, 80% of the clothes will be eaten and hung up.
Stewed hangings
Regarding this "hanging" word, some people have examined that it should be an ancient cooking utensil, written "chosum", which means a kind of cooking utensils that can be hung in the air and boiled under the fire.
This kind of cookware appeared for a long time, but it is not known when it was written as "hanging". If it is written as "stewed chole" today, everyone will not know why.
Of course, none of this has prevented the stewed hanging from becoming a famous character on the dietary list of old Beijingers. Especially people in the south city, usually eat fried liver, brine boiling still feel not addictive, every three forks and five, you have to come to a stew hanging, in order to relieve hunger.
In fact, in the past, stewed hangings should be said to be a kind of snack for the poor in old Beijing, and the characteristics of this kind of food are mainly based on water, because there is no serious meat, so the price is cheap, and it is called "poor people's music".
Generally love to eat stewed hangings, the big masters have more. Sit together in pairs and go to the snack bar, buy two or two loose liquors, order a plate of cold radish peels, order stewed hangings, drink and eat, and chat about international affairs.
All year round, just this mouthful.
Inside the stew, there are pig intestines, pig lungs, pig hearts, pig belly, and the most difficult thing to do is to clean up the production techniques. Opening a restaurant is a diligent business, especially a shop where water is used as an ingredient, which is even more arduous. Summer is fine, three or nine cold winter, but also have to carefully wash these internal organs under the cool water. It's clean and stewed.
There are no famous shops or old shops in stew hanging, and they are generally eaten by nearby residents. Now that the city is bigger, more and more people are rushing to the mouth in twenty miles. It is such small shops and people who love to eat that make the city popular, have life, and have taste.
Pan-fried buns
Fried buns are Henan cuisine that is said to have a history of more than 500 years, and there is no evidence when to enter Beijing. However, most of the people selling fried buns in Beijing are Henan restaurants.
Frying is a cooking method. It is generally used for heating filling work.
Stuffing refers to pasta with fillings, buns, dumplings, pies and the like.
The dough is thin and the filling is solid. If you fry it only in oil, the skin will be very hard and the filling may not be cooked. So, pour some water when frying, cover the pot and slowly fry the water dry over low heat. At this time, the skin is crispy and the filling is tender and just right.
Fried buns are a bit similar to Beijing pot stickers or rags on fire. If there is any difference, in addition to the shape, it is the filling in the fried bun, which may be with fans.
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:
Visual China
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