The four major Shun in Beijing
In Beijing, there are four major shuns of east to shun, west to shun, south to shun, and youyi shun, although they are all famous halal restaurants, but each has its own unique features, each has its own housekeeper's good food! If you go to these four big shun, what dishes should you order? How to eat the most smoothly?
Dong Lai Shun: 114-year-old big brother
Founded in 1903, Donglaishun is the only 100-year-old old life star in the four major Shunli, and is the eldest brother. Ding Deshan, the founder of Donglaishun, is very business-minded, he started from setting up a small porridge stall and developed the premier large restaurant in Beijing, Donglaishun.
Donglai Shun must eat: hand-cut lamb
Donglaishun's shabu-shabu has been on fire for more than a hundred years, and the hand-cut mutton is the most powerful. Before you get out of the pot, don't forget to appreciate the knife work of hand-cutting lamb slices, the so-called "thin as paper, soft as cotton, straight as thread, beautiful as flowers". You lay paper-thin lamb slices on a porcelain plate, which reveals the pattern on the plate.
Dong Lai Shun must eat: vermicelli
The noodles of Donglai Shun Shabu are very special, white, homemade, not bad for a long time, and it is worth tasting.
Donglai Shun must eat: Qianlong cabbage
Qianlong cabbage is a small cold dish, which looks ordinary but has a special taste, mixed with peanut butter, sesame paste, mustard, strong but refreshing. Eating meat is too much, and it is most appropriate to clear the mouth.
Dong lai shun must eat: scorched fish fillet
Coming to Donglaishun doesn't necessarily have to be shabu-shabu, and its halal stir-fry is also very distinctive. Scorched fish fillet is evolved from the famous halal dish "scorched pork slices", Dong Lai Shun replaced the lamb tenderloin with fish meat, eating it is tender, sweet and sour, especially suitable for the elderly with bad teeth.
Dong Lai Shun
Some store locations
Niujie direct store: No. 63, Guangnei Street
Xidan direct store: No. 51 Xirong Line Hutong
Dongtucheng direct store: No. 8 Dongtucheng Road
New Dongan Direct Store: 5th floor of New Dongan Market
Another shun: 69 years old row of four
After talking about the big brother of the four big Shun, Dong Lai Shun, let's talk about the smallest and another Shun. There is a saying in the old Beijing catering circle: "East to west and one smooth". Dong lai, it is said that another shun has an inseparable relationship with dong lai shun, to what extent? It was originally a family. So, what does it mean to "go west"? You look down slowly.
Just 45 years after Donglaishun started its business, in 1948, it opened again, and the founder was also Ding Deshan. Because the business of Donglaishun is booming, the boss Ding Deshan is thinking of opening another branch, so there is another Shun.
【1970s, another shun】
Coincidentally, another shun opened, just in time for the west to close down. At that time, the master of the stove in Xilaishun was called Chu Xiang, who was a master of the halal catering industry in Beijing at that time, and he held the stove in the imperial dining room of the Qing Palace and the halal kitchen of the presidential palace of the Beiyang government. However, by the time it opened again in 1948, Chu Xiang had died of illness.
Since Xi lai shun was closed, Ding Deshan invited two senior disciples of Chu Xiang, and then mobilized the backbone of the church, cabinet, and stove of Dong Lai Shun, borrowing the fame of Dong Lai Shun and Xi Lai Shun, and set the strength of the two Shun, both roasted, shabu and halal stir-fried vegetables, and came one after another. Therefore, the little brother and the eldest brother Dong Lai Shun are real brothers, and they can also be regarded as relatives with Xi Lai Shun.
Because Xilaishun was closing at that time, and Yishun was opening, someone inscribed a pair of Yang Lian: "East to west and one shun, south to north to only one." ”
Another one must be eaten: it is like honey
Another seemingly ordinary old dish, it is like honey. This dish is almost universally available in halal restaurants, but it is like honey and the taste of other houses is different, and you must try it when you have the chance. The subtlety of making this dish is that the dish is sweet and roundabout, the sheep are not aware of the sheep, and the tenderness is not fishy.
Another smooth
Store location
28 Huangsi Street
Nan Laishun: This year's 80th row is the third oldest
Nam Lai Shun was founded in 1937 and is 80 years old this year. The treasurer's original is to sell explosive belly, known as "explosive belly stone".
The most famous thing in Nam Lai Shun is the snack,
Sugar oil cake, roast cake, pea yellow, noodle tea, charred ring, donkey rolling, ginger shredded steak fork, Ai Wo Wo, fried lamb tail, fried hemp tofu, all authentic.
Nanlaishun must eat: tofu brain
Nanlaishun's tofu brain is particularly delicious, supplied throughout the day, the brine is particularly much, there are large pieces of diced meat in the brine, and the cooking is soft and tender.
Nanlaishun must eat: scorch circle
The focal circle of Nanlaishun has a heritage. Old Beijingers all know that there is a "Jiaoquan Junwang", who was originally a "Nanlaishun" employee, who has passed away. The charred circle he fried was fragrant, crisp and crisp, and placed on the table, crushed at the slightest touch, without the feeling of hardness.
South to Shun
2nd Floor, No. 12, South Caiyuan Street (South of Daguanyuan West Gate)
Xi Laishun: 87 years old is the second brother
Founded in 1930, Xilaishun Restaurant is 27 years younger than the eldest brother Donglaishun. At that time, Xilaishun opened in West Chang'an Avenue, the founder pondered, this place is opposite to the East and West Cities of Donglaishun, why not borrow the fame of Donglaishun and name it Xilaishun?
However, Xi Laishun's later fame was because of its halal stir-fry, which must be said about the palm stove master Chu Xiang.
【Vinegar slippery whiskers】
As mentioned above, Chu Xiang is a master of the halal catering industry in Beijing, and when he founded Xilaishun, he was the manager and chef. Because he had worked in the palace and in the presidential palace, and had seen a lot, Chu Xiang borrowed the raw materials and methods of Western food and innovated more than 70 kinds of halal dishes, which were widely popular for a time. Tomatoes, also called tomatoes, are the ones that Chu Xiang brought to the tables of Beijingers.
Xi Lai Shun must eat: Ma Lianliang duck
This dish is cooked with crispy duck using the crispy technique of Lu cuisine and accompanied by Huaiyang cuisine flavored soup. It's a kung fu dish.
Let's say that the duck pickles this link, pay attention to the inner chamber, the outer skin rubbing, that is, to hand massage the duck, each duck is not less than 100 times.
Steam for 3 to 4 hours, then fry in warm oil until crispy
When the whole duck is served, the whole duck is bright with butter, the skin is crispy and rotten, and the aroma is bone-deep.
When eating, it is sandwiched with a noisy and slightly sweet lotus leaf cake, and the lips and teeth are fragrant.
Xi lai shun must eat: fried sheep tail
Xi Lai Shun must eat: scorched pork slices
Xi lai shun must eat: dry roasted yellow croaker
Xi Lai Shun
116 North Xinhua Street
The content is transferred from: BTV Most Beijing
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