Among the long-established Chinese restaurants in Beijing, most of them are mainly Lu cuisine. Among these Lu cuisine restaurants, there is a long-established dish that is well-known overseas, especially by Asian tourists who prefer light and refreshing dishes, especially Japanese guests. It is said that former Japanese Prime Minister Toshiki Kaibe visited China three times and once tasted by name twice; at that time, the Japanese emperor was even more fond of food, and repeatedly sent people to buy it from Beijing and transport it back to Tokyo on a special plane to taste it. This dish is the "three non-sticks" of Beijing Tongheju.
Three do not stick
Tongheju is a long-established Chinese restaurant and one of the "Eight Great Residences" restaurants in old Beijing.
Tongheju is a "three non-stick" restaurant, and "three non-stick" is the signature dish of Tongheju. Tongheju's "three non-stick", pure in appearance, soft in the mouth, moist and mellow, sweet but not greasy. At Tongheju, the most unmissable classic dish is "three non-sticks".
The ingredients and spices selected by the "three non-stick" are relatively simple, and the frying method is the most critical, the technical requirements are very high, and the finished dishes can neither be pasted nor raw. The method is to mix egg yolk and starch with water, put in a little sugar and oil at the same time, stir well and then put it into the oil-filled hot wok while stir-frying, stirring, while pouring oil, hands do not leave the spoon, the spoon does not leave the pot, the pot does not leave the fire, and constantly stir-fry and stir more than three hundred times.
When the pot comes out, "three do not stick", the color is golden, there is no oil trace, shaped like Pu Yue, like gelatin, like porridge non-porridge, like cake not cake, fragrant, soft and viscous, delicate taste, one non-stick plate, two non-stick spoons, three non-stick teeth, can be described as worthy of the name.
Chinese food culture pays attention to the color, aroma and taste of dishes, and the "three non-stick" can be described as a perfected state and fascinating.
It is amazing to see the finished product; I have seen the cooking, which is amazing, this is the breadth and depth of Chinese food culture!