To Beijing canal tour must eat "water burst belly"

Beijing cuisine preserves the legacy of the grasslands with shabu lamb. According to legend, Qianlong opened a feast of a thousand sorcerers, in order to ensure that thousands of elderly people eat a hot and hot imperial meal, they put a delicate small hot pot in front of each person, and the lamb on the feast of a thousand sorcerers was eaten happily.

Now when it comes to shabu lamb, the first thing people think of is "Dong lai shun". In fact, shabu mutton is popular in the Beijing division, but it is the first to open the atmosphere of "Zhengyang Lou". As early as the 17th century AD, the Winter Diet Menu of the Qing Dynasty Court had a record of mutton hot pot. In the fourth year of Qing Xianfeng (1854), Zhengyang Lou opened, and the lamb slices cut by the meat cutting master were "as thin as paper, all incomplete". The "Qing Barnyard Banknotes" records: "In the winter of the Beijing Division, the restaurant sells drinks, and there is a small kettle in the case, which is a soup, which is blazing, and the meat slices of chicken, fish, and sheep are placed on the plate, and the guests throw themselves in, and eat them when cooked." "The people have no distinction between internal and external religions, and they all take shabu-shabu as fast as mutton." In the early years of the Republic of China, Donglaishun Mutton Restaurant spared no expense to dig up the meat cutting master of Zhengyang Lou and specialized in shabu lamb, from the selection of sheep to the cutting of meat, from the configuration of spices to the use of shabu-shabu utensils, all of which took pains to carry out research and improvement, thus, the reputation spread far and wide.

Similar to shabu lamb is the water burst belly, but who can tell the difference between "shabu" and "water burst"? Speaking of water bursts, it is better than shabu. The beauty of this is that the operation, according to the individual taste, must be eaten by itself and "exploded". The raw materials that are exploded are divided into belly collar, belly kernel, belly plate, belly gourd, etc., and the length of time of explosion is determined according to the different raw materials. The tip of the chopsticks clamps the belly wire, and the length of time it is boiling water is all based on experience, and it is only a momentary feeling that you are happy in it.

The draught and burst belly should be full of pride, not to come half a bit Sven, what you want is the pleasure of the burst belly silk creaking in the mouth and chewing and then swallowing. Draft pop belly, in addition to the operation of the method, but also according to personal preferences to choose small ingredients, in order to increase the taste, soy sauce, balsamic vinegar, sesame sauce, coriander, chili oil and other basic dipping sauce is indispensable. As the saying goes: "The soup is warmed at once, and the condiments are complete." The blunt teeth failed to chew all, and the swallowing fruit was swallowed raw. "Beijing water burst belly is represented by bursting belly Feng, bursting belly full, bursting belly Zhang, etc., which is more local than shabu lamb and closer to the character of the people in Beijing."

When you go to the Beijing Canal, if you don't eat shabu lamb water and burst your belly, you can only be full of eyes and lack of mouth.

Source: Tonight's newspaper