"Tianxingju" fried liver shop was founded in 1956 by the merger of Huixianju, which was founded in the first year of tongzhi in the Qing Dynasty (1862) and Tianxingju, which was founded in 1930, with a history of 136 years.
"HuixianJu" was opened in the first year of tongzhi in the Qing Dynasty (1862) in the qianmen xianyukou, the founder Liu Yongkui. Originally, Huixianju was a tavern that served rice wine and small dishes such as peanut rice, pine blossom eggs, and salted duck eggs.
In the 20th year of Qing Guangxu (1894), "Huixianju" was run by Liu Xigui, who successively added liquor and homemade sauce meat, fire, and white water offal. Remove the heart and lungs from the white water offal and use only pig intestines and pork liver. They first soaked and kneaded the fresh fat pig intestines with alkali and salt, then washed with water and vinegar, removed the fishy smell of the intestines and then cooked, and then used simmering after opening the pot, and covered the pot with a wooden pot lid that was smaller than the pot, so that the intestines could be cooked thoroughly without running oil, maintaining a fat taste. After the intestines are cooked, they are cut into half-inch long segments, commonly known as "thimble segments". Fresh pork liver is washed and sliced obliquely with a knife to form willow-like strips. They also work the condiments, first boiling the cooking oil, then putting in the large ingredients, after the large ingredients are fried, they put in the raw garlic, and when the garlic turns yellow, they immediately put in the appropriate amount of yellow sauce, stir-fry and put it in the jar for later. Also, boil some of the best mushroom soup. To make stir-fried liver, first put the cut hot sausage into the boiling soup, and then add the sautéed garlic sauce, green onion, ginger and mushroom soup; After that, put the cut raw liver strips into the soup, and immediately hook the mustard, and the mustard is hooked to a moderate thickness; Finally, sprinkle some mashed garlic and fry the liver to make it.
When selling fried liver, the shop insists on selling a pot and making a pot to make the fried liver smooth and tender and delicious, and the taste is fresh. They also ordered a batch of small bowls with a diameter of only about seven centimeters in Jingdezhen, Jiangxi; After serving the fried liver, it is like a treasure cup containing crystals, with moderate thickness, pleasant color and fragrant aroma. When eating, you don't need chopsticks, don't use a spoon, just hold the bottom of the bowl with your hand, and drink it with your lips along the edge of the bowl. It is both inexpensive and well-served, very popular with customers, and business is booming. By the time of the Republic of China, the "Huixian Residence" had developed from a bungalow to a two-story building, and wontons had been added to the second floor.
In the 19th year of the Republic of China (1930), a new fried liver shop jointly founded by Hong Rui and Sha Yufu was founded.
 |
Hong and Sha apprenticed in the restaurant in their teens, refining their real skills, frying, cooking, frying and frying. When they were idle, the two often talked about the restaurant together and came up with the idea of opening a restaurant by themselves. It was also Providence, and soon, an engraving shop on the north side of Xianyukou Road outside the front door was not very hot, and the business could not continue, and it was ready to sell the remaining shop. After Hong and Sha knew the news, they went to the scene to take a look, and it was exactly what they wanted, this was a bustling commercial area, so they entrusted someone to buy it. After renovation and preparation, it opened in the autumn of that year, dealing in fried liver, buns, fire, croquettes, slices of meat, crystal meat and other popular fast food, the name is "Tianxingju".
Opposite "Tianxingju" is the old huixianju shop famous for selling fried liver, and the trading is booming. Hong and Sha dared to open a restaurant opposite the famous Huixian residence, and even sold fried liver, and they did not dare to be brave.
| |
As the saying goes, the artist is bold, and they think that as long as they carefully select materials, carefully make them, and add the solid basic skills of the two, they will not fall. They are not afraid to spend more money, choose the best materials, make carefully, and never sloppy. Such as fried liver with pig fat intestines, not washed clean there is a peculiar smell, they arrange special people to wash the intestines, before washing first remove the intestinal head and intestinal tail, and then soaked with alkaline water to rub, and then washed with salt water, and finally add the right amount of vinegar in the water to wash, so as to remove the fishy odor of the intestines. Put the washed intestines into the pot and cook, after opening the pot, change the water and cook again. Cook over high heat for about 1 hour, then simmer over low heat. The cooked intestines are soft, do not run oil, and are delicious and delicious. The cooked intestines are cut into half-inch long pieces with a knife, and the pork liver is washed and cut into an inch-long willow leaf shape. The ingredients must be fried in overheating beforehand and sautéed with garlic and yellow sauce. When making it, first boil a pot of fresh mushroom soup, add the fat intestines, then add the fried yellow sauce, pork liver, and later hook, and finally sprinkle a layer of raw garlic puree on the fried liver. Hey, it's fragrant to eat.
Tianxingju not only fried liver to make "color and taste shape" is excellent. The bun and the fire are also very distinctive.
In this way, the reputation of Tianxingju later surpassed that of Huixianju. The old patrons of Huixianju were also gradually attracted to Tianxingju to eat fried liver. However, Tianxingju did not stop at this point and continued to work the operation. Instead of yellow sauce with fine soy sauce for the seasoning, I replace the mushroom soup with the newly released "miso vegetarian". The environment is constantly improving, setting up elegant seats, installing telephones, and the waiters are all young and beautiful little girls. At that time, when tianxingju was mentioned, there was nothing in the whole city of Beijing that did not know - fried liver fried red Beijing city.
In 1956, the public-private partnership, "Huixianju" and "Tianxingju" merged, and at the site of "Tianxingju", it was called "Tianxingju". Sha Deliang, a descendant of the former manager of "Tianxingju", is appointed as the manager, and the master of the best liver frying technique is made by "Huixianju", and a special sausage washing workshop is also set up, so that the traditional flavor of Beijing fried liver can be inherited.
In 1992, it was recognized as "Beijing Time-honored Brand" by the Beijing Municipal Commission of Commerce and the Beijing Municipal Administration of Cultural Relics, and in 1997, Tianxingju Fried Liver won the title of "Beijing Famous Snack", and was again recognized as "Chinese Famous Snack" in the first National Chinese Famous Snack Recognition Activity in 1997.