Dear dear, the frost has arrived, a week ago, a big cooling in the capital, fell below 0 °, the cold added another point, and the harsh winter was closer.
As the saying goes, "a year to make up for it thoroughly, it is better to make up for the frost", frost is a good time to keep warm and replenish.
Frost falls to eat rabbit meat
In the past, on the day of frostfall, old Beijingers drank chrysanthemum wine and ate frost rabbits.
Of course, this custom is not common today, and chrysanthemum wine has long been replaced by two pots or other wines. And the frost rabbit, I'm afraid not many people know.
Retrospectively, this wind is probably related to the penchant for riding and shooting and hunting after the Eight Banners of the Manchu Qing Dynasty entered the customs. The emperor went hunting in the Mulan paddock outside the Guanwai, and the flag people went to the west mountain of the capital to practice their hands, so wild food became the best choice at this moment, and the rabbit should be frosted on the day, known as the frost rabbit.
Rabbit meat taste sweet, cool, into the liver, spleen, has the effect of tonifying qi, cool blood detoxification, heat and thirst, etc., but traditional doctors also pointed out that rabbit meat can not be eaten often, autumn appropriate amount of supplementation, it is appropriate.
Dietary therapy is recommended
Braised rabbit meat
Ingredients: rabbit meat, ginger, garlic, chili pepper, soy sauce, rice wine, salt.
method:
1: First sauté sliced garlic and ginger in a pan, then pour the cut rabbit meat into the pot and stir-fry;
2, when the rabbit meat begins to change color, add a spoonful of chili flakes; stir-fry until completely broken, add rice wine, soy sauce and salt to taste and stir-fry well;
3: Add a bowl of water after stir-frying, cover the pot, bring to a boil on high heat and reduce the heat to simmer, after soft rot, turn off the heat to collect the juice.
Where to eat
Shuangliu Old Mother Rabbit Head (Shuangjing Store)
An authentic Sichuan restaurant, an old shop in Beijing. Not only is the rabbit head enough to taste, but the dishes, hairy blood, and bullfrogs are very authentic.
Per capita: 98 rmb
Address: No. 48 East Third Ring South Road (Metro Shuangjing Station C Exit South)
Gongyuan Shulou Chuanban Restaurant
Beijing's best Sichuan cuisine punch card holy land, brine rabbit head and spicy rabbit diced delicious to burst, other classic Sichuan cuisine is also equally authentic.
Per capita: 74 yuan
Address: Jianguomen Neigongyuan West Street No. 5 (Metro Jianguomen Station Exit A)
Frost falls to eat beef
Beef is rich in protein and amino acids, and the fat content is very low, beijingers usually love to eat beef for ten minutes.
Small bowl of beef
Small bowls of beef stew are famous halal dishes in Beijing, and you can basically eat this dish in authentic halal shops on the streets of Beijing.
The soft rotten and fragrant aroma of fresh beef brisket or beef loin nest stew is delicious, and it is even more delicious with flapjacks, steamed buns, flower rolls, etc., especially the steamed buns dipped in goulash soup.
Beef goulash is a treat for noodles as a topping. Hot, energetic "pot pick" sliced or hand-rolled noodles, poured with a spoonful of stew broth, followed by five or six pieces of beef, it is satisfying and comfortable to eat.
Beef sauce
Old Beijing sauce beef has a mellow and flavorful taste, and it is not woody, not greasy, not stuffed, suitable for the current wine dish.
Beef burritos with sauce or sandwiched in freshly baked sesame pancakes are even more appetizing.
Tsukisei's sauce beef and mutton are the most famous and delicious, and beef sauce is very well made in many halal shops in Daoxiang Village and Niu Street.
Spicy beef
This is a classic Sichuan dish, in recent years, because of the popularity of Sichuan cuisine and Chongqing hot pot throughout the country, many Beijingers are also pampered by it, it is really spicy and fragrant, appetizing wine.
Beef yam soup
Ingredients: 500g beef, 1/2 yam, 2 tomatoes, 1 carrot, salt, ginger and green onion.
Directions: 1. Cut the beef, yam, tomato and carrot into small pieces;
2. After the oil is hot, add ginger slices, garlic and green onion to fry the aroma, then sauté the beef, and then add the appropriate amount of water;
3. Put the tomatoes, yams and carrots in the pot, bring to a boil on high heat, reduce the heat and simmer slowly, and stew the beef.
Pot • Tea House Hot Pot (Beijing First Store)
The new Chongqing style hot pot, the main theme: old taste Yu meets traditional Chinese tea.
Almost all the classic dishes of Chongqing hot pot here are accompanied by the aroma of tea tea, tea fragrant hair belly three crisp rolls, Da Hong Pao ice bubble goose intestines, hand-beaten jasmine foie gras fresh shrimp balls, ancient tea fragrant beef balls, three flavors of tender beef platter.
Dishes and shabu-shabu, whether it is flavor or name, can be described as both new and innovative.
Eat Chongqing hot pot, indispensable desserts, drinks as a companion, the store first push three super tempting mountain city old ice warehouse snow ice: blue sky and white clouds, Uji matcha, poplar nectar, sweet critical hit, the table must be ordered.
There are also blazing snow mountain ice, violent series of creative tea drinks, come here to eat hot pot, not afraid of greasy.
Address: Chaoyang District Youth Road Gome First City Restaurant Street No. 3 Courtyard Building 6 F2-01
Per capita: 85 rmb
Benefits: From October 23 to October 25 and October 26 to November 8, the store will also launch 68 yuan generation 100 yuan and 78 yuan generation 100 yuan coupons on the public review, Xiaobei reminds you, don't miss it.
Hongbin Building
On the first floor of the Beijing Halal, braised oxtail, it is like honey, coriander bursting dan, grilled meat strips, are well-known famous dishes.
Address: No. 11 Exhibition Hall Road (Million Zhuang Road Junction)
Per capita: 156 rmb
Chai's Flavor Zhai (Ganjiakou Main Store)
Hidden behind the Ganjiakou Mansion, beef noodles, small bowls of beef, and beef sauce are the main features. The beef noodles here, the noodles are strong, and the beef is delicious. Beef sauce is made in the old soup sauce, the aroma is unusual, the meat quality is strong and textured.
Address: Building 21, Ganjiakou Community
Per capita: 59 rmb
Frost falls to eat lamb
In the autumn and winter, mutton is definitely the "highlight" on the Table of Beijingers, and almost all the parts on the sheep can be "unlocked" by Beijingers.
Shabu-shabu lamb
In autumn and winter, the people of the whole country are drying hot pot in the circle of friends, and Beijingers are no exception, copper pot shabu-shabu, commonly known as shabu lamb, is Beijing's special hot pot.
Copper pot charcoal fire, clear soup pot bottom, high firepower, boiling fast, is the advantage of copper pot shabu-shabu; green onion, ginger slices, peppercorns... The ingredients are simple and original, which is the essence of copper pot shabu-shabu.
The small ingredients are quite exquisite: the sesame sauce of Liubiju, the sauce tofu of Wang Zhihe, and the leek flower, these three are indispensable.
There are many kinds of lamb, what: large three forks, lamb tendon, sheep upper brain, sheep crotch, lamb tenderloin, lamb tendon meat, a sink and cucumber strips. When shabu lamb slices are not too long, you can basically eat them when changing color.
Sheep scorpion
The sheep scorpion is a complete sheep vertebrae with tenderloin and spinal cord, and there are also those who write "sheep". According to the "Compendium of Materia Medica", sheep marrow is a rare medicinal herb, "sweet, warm, non-toxic, and beneficial to the blood veins".
To make sheep scorpions, the soup base is very key, generally containing dried peppers, fragrant leaves and large ingredients (known as star anise in the south) and so on. The red soup base is thick and mellow with the essence of the bones boiled out.
Eating sheep scorpions avoidSven, not so much to eat, but to nibble. The secret lies in "knocking on the bone to suck the marrow", after the meat is gnawed, the marrow in the bone also tries to suck it out, making a "creaking" sound.
The first is the neck at the bottom, which is soaked with soup, where there is a lot of meat, it can be relieved, and it can also suck out the bone marrow;
Then clip two pieces of airplane wings, paste the bones, extra fragrant, at this time must be started, break the two bones, fine to pick the meat;
Then there is the tip of the sheep's tail, the sheep's tail often moves, fat and thin evenly, with the tongue rolled into the mouth, leaving an indissoluble sheep umami taste.
After the sheep scorpion is "eliminated" clean, it is the turn of the cabbage and frozen tofu and other shabu-shabu to appear, the juice is thick, refreshing and comfortable.
Finally, there was a noodle roll, full of heat, eating and playing with the forehead slightly sweaty, a meal of sheep scorpion is considered to be eaten satisfactorily.
In recent years, the capital has also become popular roast sheep scorpion, the sheep scorpion worn on the iron shelf, the posture is more "frightening", and the shabu scorpion compared, the taste is more powerful, pure, thick grassland original ecological sense of vision.
Grilled meat
The traditional barbecue that Beijingers eat is hot roast meat. Place an iron plate flat on the stove, and the pine branches below are roasted, and the lamb is stirring on the iron plate, and the aroma is fragrant and the aftertaste is endless.
Hot roast meat has "Wen eat" and "wu eat" distinction, Wen eat is baked by the chef on behalf of the plate on the table, diners eat compared to Swen; Wu eat said that in the past when eating barbecue, everyone held nearly 1 meter long "six wood", surrounded by the pine-scented grilled meat, one foot on the long bench, the marinated meat spread on the grilled meat and cooked.
In the past, eating hot roast meat was a matter of identity, and Mei Lanfang and Ma Lianliang, famous actors of Peking Opera, often ate this bite at night.
Nowadays, there are very few people who eat barbecue at home, and the grilled meat wan, the barbecue season and the grilled meat Liu are all good hot grills.
Radish lamb broth
Ingredients: Lamb brisket, white radish, coriander, salt, chicken essence, cooking wine, green onion, ginger, pepper.
1, wash the lamb brisket, cut into coarse strips, wash and cut the white radish into strips;
2, sit in the pot to burn into the bottom oil, put in the ginger slices sauté to fry the aroma, pour boiling water, add salt, chicken essence, cooking wine, pepper to taste, after the water boiled, first put in the lamb to cook, and then add the white radish, turn the heat to low and cook until the radish is broken, sprinkle with shredded green onion and coriander leaves to get out of the pot.
Kiln four seasons shabu-shabu
The famous shabu-shabu restaurant in nancheng is located along the street outside the north gate of Taoran Pavilion, hand-cut mutton, with a moderate thickness and chewiness. The sesame sauce is hot, the sesame sauce is full of ingredients, and it is comfortable to eat while it is hot.
Per capita: 101 rmb
Address: No. 12 Taoranting Road
South Gate Shabu-shabu
Authentic old Beijing flavor. Lamb is quite fresh, mackerel balls do not have to say, the best of the number of sesame sauce small ingredients, coriander, green onion, leek flowers, soy sauce tofu, brine shrimp oil, sesame seeds on the top, the aroma is unstoppable, if not it, this shabu-shabu can be a lot worse.
Per capita: 91 rmb
Address: Xicheng District Nanguanfang Hutong No. 1 Shichahai Tea Art Bar Street (Yinding Bridge South)
Lao Chengyi (NiuJie Main Store)
The most authentic sheep scorpion shop in Niujie, the old Beijingers most recognize the taste here. Whether it is soup, meat, or other dishes, it is good, and it is full every day in autumn and winter.
Per capita: 72 yuan
Address: No. 11 Niu Street (diagonally opposite the temple of worship)
Thick flavor ju old Beijing hot roast meat
(Nanwei Road Store)
A good grilled meat shop in the south city, the price is close to the people, and the operation is grounded.
Per capita: 89 rmb
Address: No. 31 Nanwei Road, No. 11-2, Courtyard West
In addition to eating meat and resisting cold, frost drop should also pay attention to strengthening the spleen and stomach, tonifying the liver and kidneys, and eating more fruits and vegetables that nourish the spleen and nourish the yin and dry.
Frost falls to eat Cabbage
Chinese cabbage, that's the housekeeper's dish of old Beijing. Folk proverb says: Frost falls to cut cabbage. At this time, by the time of Lidong, the streets and alleys of Beijing were selling cabbage.
In the 80s and 90s, when the winter storage cabbage was simply a family move, we pushed the trolley, pulled the flatbed truck, bought it home one by one, piled under the eaves of our own house, covered with a quilt, and ate for a winter, until the beginning of the spring.
Chinese cabbage is digested and appetizing, detoxified and refreshing, boiled and eaten, fried, stewed, and eaten in shabu-shabu, all fragrant.
Cabbage ball soup
Ingredients: Lean minced meat, cabbage, vermicelli, egg whites, water chestnuts, salt, sugar, white wine, garlic, green onion, ginger shredded, chicken essence, starch, vegetable oil.
1、 Soak the vermicelli to soften; wash the leaves of the cabbage, wash and cut into large pieces; cut the green onion into oblique slices; chop the two horseshoes;
2, the ground meat stuffing, add a little minced garlic, horseshoe grains, salt, white wine, sugar, chicken essence, starch, a little egg white and some water, use chopsticks to stir in one direction, stir until it is sticky;
3, put an appropriate amount of water in the pot, boil and pour in a little oil, put the lettuce leaves and vermicelli, simmer for about 10 minutes;
4, use a spoon to make the meat filling into a ball shape as much as possible, put it into the boiling soup, put it all in, and then cook for about 10 minutes;
5: When the meatballs are cooked, sprinkle with sliced green onion and ginger, turn off the heat, taste and then add salt and chicken essence to taste.
Frost falls to eat turnips
Like Chinese cabbage, radish is also the peace dish of the old Beijingers, and there is a saying that "sorghum in the summer, white dew valley, frost falls to pluck radish". Frost-lowering seasons eat more to warm the body and nourish the stomach, ventilation and digestion of radish, absolutely no problem.
Braised radish
Ingredients: white radish, peppercorn oil, soy sauce, salt, rice wine, monosodium glutamate, sugar, minced green onion, minced ginger
1. Wash the radish, peel it, cut it into medium pieces, cook it in boiling water, remove it, drain and set aside.
2. Pour 2 tablespoons of oil into the wok, heat it over high heat, sauté minced chives and ginger, and put the soy sauce, sugar, rice wine, water and radish into the wok in turn.
3. After boiling, use the simmer to cook until the soup is halfway, add water starch, monosodium glutamate, pour in pepper oil and fry well.
Frost falls to eat persimmons
There is an old saying that "frost falls, eat persimmons", after the frost falls, persimmons will be completely sophisticated, Beijing talents to pick persimmons, frozen storage until winter, at this moment there is only a bag of water left, can only bite.
Drink the juice first and then eat the skin, sweet as honey cool and delicious, let people feel refreshed, the fire gradually disappeared. That's why old Beijing called it "drinking honey."
Persimmons can be eaten raw, processed into persimmon cakes, persimmon cakes, and can also be used to make wine, vinegar and so on. Persimmons are not only rich in nutrients, but also have high medicinal value. Persimmons have a very powerful effect on preventing the hardening of sweat tubes.
Frost falls to eat frozen pears
In the past, old Beijingers also ate "frozen sour pears", now this pear is not common, it is ungrafted wild pears, strange acid, Fangshan area is produced, the flesh is hard, can only wait until the winter after the frost softens, can only be eaten, but the sour taste is heavy, not everyone likes.
Frost descends to drink noodle tea
Noodle tea is a traditional Han snack in old Beijing. Noodle tea is not a tea soup, it is a paste made of millet noodles or millet noodles, the surface is drizzled with tahini, and the tahini sauce should be lifted up and pulled into a silky shape and poured on the noodle tea in a circle.
Old Beijing pays attention to drinking noodle tea without spoons or chopsticks, but to take the bowl in one hand, first put the mouth up, stick to the edge of the bowl, turn the circle to drink, the noodle tea is very hot, its practical suction is more appropriate. The noodle tea and sesame sauce in the bowl flow together to the edge of the bowl and then into the mouth, and each bite is both sesame sauce and noodle tea.
Gokokuji Snacks
The well-known halal snack bars in Beijing are not only delicious noodle tea, but also haggis soup, cream fried cake, Aiwowo, pea yellow, sugar fire, etc., all of which are very authentic.
Per capita: 25 yuan
Address: No. 93, Gokokuji Street