A shop a cow dish 丨 Senlong Rice Village Pepper Hemp Cowboy Grain: Gangnam "small fresh" can also be spicy and domineering

In people's impressions, the signature dish of the long-established Senlong Restaurant, famous for its Jiangsu and Zhejiang cuisines, has always been the main dish of "fresh eyebrows" such as xiang oil eel paste and chicken soup steamed Taihu white fish. In fact, as a "C-bit" dish of Senlong Restaurant, the pepper and hemp denim grains are unforgettable with the tenderness of its beef and the "stimulating" feeling of black pepper and pepper.

Photo/ Courtesy of Senlong Restaurant

In 1920, in the goldfish alley north of Dong'an Market, Zhang Senlong, a disciple of Jiangsu Sultan, renovated and rebuilt the Daoxiangchun Food Store he founded, and built a beautiful three-story building, the first floor was the Daoxiangchun Nanwei Food Store, the second floor was the Senlong West Restaurant, and the third floor was the Senlong Chinese Restaurant. Before the opening, Zhang Senlong advertised in the newspaper. On April 17, 1924, Senlong Restaurant was officially opened. At that time, Senlong Chinese Restaurant hired a famous chef from Zhenjiang to serve Jiangsu cuisine, but also operated Sichuan cuisine and vegetarian dishes, which shows that delicious and a little spicy stimulation has always been a popular delicacy for diners.

Today's Senlong Restaurant has been reopening for more than a year at The New World Department Store in Chongwenmen, Beijing, and the old brand has not only recalled old diners, but also circled many new "fans". Wang Peixin, a Chinese cooking master and general manager of Senlong Restaurant, introduced that Senlong's pepper and linen cowboy grains can also be regarded as old dishes and new dishes. Among them, the denim grains are made of beef tender and firm beef tenderloin, and the seasoning is based on the principle of simplicity: black pepper and pepper shreds make out a slight pepper aroma and spicy, but they can taste the deliciousness of beef in one bite, and the various flavors of fresh, hemp and spicy complement each other and bloom in the mouth.

The most feared thing about making beef is to make the beef old, so being able to cook the old, tender and chewy cowboy grains is the best job of Senlong's teachers. Many diners who like this dish rate it as tender and delicious, soft and hard just right. Meaty, peppery, "light" spicy feeling is not "overbearing", and can awaken the taste buds, appetite.

Beijing News reporter Wang Ping

Edited by Qin Shengnan Proofreader Liu Baoqing

Source: Beijing News