As the saying goes: dragon meat in heaven, donkey meat on earth. Our family Kuan'er is hungry again, I have to eat donkey meat fire, but now the street is full of donkey fire, and it is Baoding, and it is between the rivers, not to ask me the authenticity of the family, speaking of donkey fire This problem is very complicated, the famous non-famous cross-talk actor Guo Degang often praises Baoding's donkey meat fire in his works. And Feng Gong, who is familiar to everyone, served as the spokesperson for the donkey fire in hejian and held up the donkey meat to burn the donkey, saying, "The beautiful donkey in the beautiful mountains of my hometown is even more beautiful, and the donkey meat fire will kill you." Let the donkey meat fire in the river burn the famous Yang Sihai famous at home and abroad. But the problem is not difficult for me, we know that the donkey meat in Beijing is delicious, okay, Kuan Yi heard the spirit, not let me invite guests, met such a son without ruts, coincidentally, I really know a shop that makes donkey meat special, let's go, this time our grandfather went to taste the best donkey meat in Beijing.
Donkey meat fire is popular in Hebei traditional famous food, Fen Baoding and Hejian two schools, although they are both donkey fire, but different, there are essential differences, regardless of the method, appearance and taste have a huge difference. First of all, the appearance, baoding fire is round, river fire is rectangular. The donkey meat between the rivers is marinated, and the donkey meat in Baoding is made of sauce. The way to eat is also different, the river donkey meat is burned: it is a cold meat sandwich cake, with broth and starch boiled stew, mixed with peppers as an accessory. Eat while it's hot. Baoding donkey meat fire-fired genre is a hot-fire donkey meat, sandwiched with fire to accompany food. It is not so much a comparison of the two schools of donkey fire who is more authentic, just as the Huashan sect compares the sword sect and the qi sect. It does not mean much, detail the difference between the two different genres, choose the taste that suits you, and appreciate the beauty of its donkey meat.
In Hebei folk there is such a paragraph, the river donkey is Zhang Guo's old donkey, there are years when the eight immortals passed between the river is a little rest, did not expect that Zhang Guo's old donkey took off the reins, and the river donkey was matched, the river donkey stained the fairy qi of the god donkey, multiplied and breathed down, can be called the first human taste. Therefore, there is "dragon meat in the sky, donkey meat on the ground", it is said, so many donkey meat shops in the river are for Zhang Guolao, of course, this is folklore. However, Zhengshi Zaihejian is located in the middle of the vast North China Plain. In ancient times, it was once the kingdom of Hejian , the Han Dynasty sealed the king of Hejian , for the princes , and later set up a mansion , located in the main traffic road in southern Jingnan , after the Ming Dynasty, for the "royal road" to all parts of the south, according to legend, the width of the road is "eighteen bows". It became the north-south thoroughfare, commonly known as the first capital of Jingnan. Therefore, various food cultures with northern and southern flavors have developed here, especially in the late Qing Dynasty, the eunuchs in the palace, mostly from the hejian area, the decline of the Qing Dynasty, the palace cooking master Imperial Dining Room eunuchs returned to their hometowns, flowing in the folk, relying on craftsmanship to eat. Therefore, there is a saying: "To eat, the river turns". There is a saying in the river that "often rush to the market and are afraid of not seeing the fire that sells the fire", which means that the fire is in the minds of the people, and everyone's love for this kind of food.
With the development of recent years, all places have begun to protect local brands, donkey fire that authentic debate between Baoding and hejian is quite heated, the first person to examine the donkey meat to Baoding Xushui Caohe donkey meat is good, according to the "Xushui County Chronicle", Xushui small donkey meat in the Qing Yongzheng period (1723-1735) is famous in the world. There are two varieties of donkeys in hebei, the Bohai donkey and the Taihang donkey. Donkeys, on the other hand, have multiplied and thrived for thousands of years, and people can't eat them. It is the first time in a person. The delicacy of donkey meat has long been used by the ancients. Donkey meat between the rivers is burned, bohai donkey, Baoding donkey meat is burned, and Taihang donkey is selected. Their appearance is not much different, but in terms of meat quality, the Taihang donkey in the Baoding area is more delicious than the Bohai donkey in the Hejian area. Of course, it is also said that the Bohai donkey is more delicious than the Taihang donkey, as if this can not be judged, I have eaten the donkeys on both sides of me, and I have not tasted any difference. Again, now there are more donkeys and fewer donkeys, you can guarantee that donkey meat is a good life, in fact, whether it is Hejian or Baoding, donkey meat fire is a traditional snack, but because of different genres, so the production method and taste are different. I think it is understandable that everyone loves their hometown, even if they love, they must develop their hometown industries and make their products bigger and stronger.
From the current Beijing market, it seems that the river is more prosperous, full of donkey fire on the street, with more between the rivers, I know this shop in the four crossings of the no. 1 called Liqiao Shun, the boss is called Gaoshiqiao, that is, selling donkey meat between the rivers, his donkey meat is a must, so to speak, if the world donkey meat in the river, then the river donkey meat in Liqiao. As soon as this statement came out, someone said, Old white, you have received money to help people advertise it, believe it or not, anyway, I believe, the last time I sent a post, okay, gave 73 comments, someone said, I assured Chairman Mao, I did not take a penny, I packed a few sets of donkey fire home, because it is too delicious, how delicious, you listen to me continue to talk.
Counting that we still have a chance, Shiqiao loves to sing Peking Opera, learned opera from Li Xin, a famous actor of Peking Opera and a descendant of Qiu Pai, and later learned cooking skills from Wei Jinting, a famous chef of Sichuan cuisine in Beijing Hotel, jumping from the famous door of Peking Opera circle to the "first division in the world" of the chef class, and everyone jokingly called him "the most able to cook in the Peking Opera circle and the most singing in the catering circle". Because of the chance we often hosted the celebrity chef's feast together, so I got acquainted. Gao Shiqiao was the first to engage in building materials, that year earned some money, decided to do something, he and in Beijing's Hejian hometown Qi Welfare consulted, in Beijing can dry grinding, Qi Welfare said dry donkey meat fire is not allowed to go. Hey two hit it off, that name, just choose a word called Liqiao Shun bar, so in the spring of 2000 "Beijing Liqiao Shun Donkey Meat Hot Pot Shop" opened, to operate donkey meat fire, donkey meat hot pot mainly.
Can open a restaurant is not two money, rent a room front can earn line, just opened dishes are unstable, business is not good, did not earn money, hejian hometown Qi welfare a look at this can not work, said stone bridge, this business can not be strong, we do not understand the bureau, but also have to find a high person ah. So the acquaintance found Wei Jinting, a famous chef at the Beijing Hotel, and said that Master Wei's end was not to be served. He is a master of state banquets, a famous chef of Sichuan cuisine, and a famous chef of an old Beijing hotel, and in the past, there were "four famous chefs" Luo Guorong, Fan Junkang, Wang Lan, and Chen Sheng in Beijing hotels. "Four little famous chefs" Chen Daizeng, Yu Cun, Li Shikuan and Wei Jinting, collectively known as the eight famous chefs. Wei Jinting was a master of Luo Guorong, master Huang Jinglin was a master of Sichuan cuisine, at the end of the Qing Dynasty was the imperial cook of Empress Dowager Cixi, and during the Republic of China, he was favored by Chiang Kai-shek and other politicians. Huang Jinglin pays attention to combining food and culture to bring diners taste and spiritual enjoyment. Among his original dishes, the most well-known are "boiled water cabbage", "camphor tea duck" and so on.
Wei Jinting arrived at the shop, both of them were fellow countrymen in the river, at first sight it was very fateful, Shiqiao asked Master Wei a question, saying that his kitchen always had a smell at night, but he swill water tank, sewers smelled, did not know that this smell came, Wei Jinting heard that he took him to the kitchen, let him see the vegetable mound, he turned over to see it, the hair below was grown, a smell that was called stink, the original problem was here, Master Wei also casually pointed out some kitchen knowledge, from material selection, cooking, plating to tasting, the details, one by one. That admired the high stone bridge is five bodies thrown to the ground, so he knelt down to worship the master, Master Wei should not start, see the young man's good character, is the officer's people, are all river compatriots, and hinder the face of friends, so they took it, and the head of the high stone bridge can be bumped, so that he took a step to leap into the clouds, entered the "first division gate under the world", and made the whole donkey seat in the river even higher.
What is the World's First Division? When it comes to Chinese food culture, everyone is familiar with the ten major cuisines: Sichuan, Guangdong, Lusu, Zhejiang, Huimin, Xiang, Qinyu, in addition, there is also the saying of "eight large square cuisine". The first big dish is to ask. The second large square dish is a local dish, such as Nanjing's "salt water duck" is from the local tribute to the imperial kitchen, "Sichuan Yue Lu Su Zhejiang, Hui Min Xiang Qin Yu" all belong to the local cuisine; the third large square dish is the official government cuisine, the ancient ministries, provinces tribute dishes. The fourth large square dish is Shangjia cuisine, the ancient merchant Dajia is very particular about diet, has its own chef, today's Xibei belongs to the Shangjia cuisine; the fifth large square dish is the house door dish, which is the house door dish made by everyone, and the small restaurant belongs to the category of the house door dish; the sixth big square dish is a minority dish, that is, Hui, Yao, Miao, Zhuang and other ethnic minority dishes; such as Donglaishun. The seventh large square dish is a vegetarian dish eaten by Taoists and monks; the eighth large square dish is a home-cooked dish. Just talked about Wei Jinting's master Chengluo Guorong, Master Huang Jinglin was the imperial chef of Empress Dowager Cixi at the end of the Qing Dynasty, and this descendant produced the imperial kitchen for the royal or head of state. Luo Guorong was once called one of the "Four Famous Chefs in China" by Chairman Mao and praised by Premier Zhou as a "handsome talent". To Wei Jinting, in the Beijing Hotel, the main gong state banquet dish, he combined food and culture, to bring diners taste and spiritual enjoyment, so it is "the world's first division"?
Takashibashi cherishes this hard-won opportunity, and the highest state of the chef is to make the original taste of the ingredients to the extreme. He studied seriously, worked diligently and diligently, dissolved the concept of state banquet cuisine into the whole donkey feast in the river, and polished a new shape of donkey meat dishes. First of all, the fire reform, the earliest river rectangular fire to change the long shape, its prototype is the Beijing hotel's full of stars burnt cake, everyone knows that the burnt cake is with sesame seeds, burning no sesame, with its method to remove sesame seeds, change the previous oil crisp ratio, make it more crispy, donkey meat stew using stir-frying method, mustard oil so more fragrant, but can not seep out of the oil, donkey meat according to the court method of northern brine southern flavor, fifty percent mouth back sweet, so that the ancestral cooking craft on the step, cooked donkey meat color ruddy, tender and delicious, more suitable for the whole country to eat. Make the donkey meat more flavorful and more fragrant, with the improvement of dishes, Liqiao Shun business is good, GaoShiqiao opened the first Liqiao Shun in Tiantongyuan, with "whole donkey feast" as the main dish, selecting more than 200 dishes, and its Chinese banquet cuisine accounts for one-tenth. Subsequently, a store was opened in Beiwa Road and Sidaokou, and Liqiao Shun became the well-known "donkey meat first" in Beijing. With the passage of time, it has become more and more popular with everyone, and in February 2017, Meituan Dianping first presented the food award "Dianping Must Eat List", and Liqiao Shun was successfully shortlisted. Not long ago, the Beijing Television Science and Education Channel "Healthy Family" featured a special film on Li Qiaoshun's "full silk donkey glue" and "donkey purple cover".
Fried purple cover is a traditional dish, there is a place in the full seat of Manhan, of course, it is a pig, the donkey purple cover is precious, the purple cover part, in the donkey body soft ribs and hard ribs next to the spleen part, a small donkey only out of 3 to 4 pounds, adult donkey only out of 6 to 8 pounds, donkey purple cover can be said to be the best taste and taste of the donkey body. Donkey purple cover because of the selection of materials exquisite processing and meticulous, and with just baked fire, crispy outside tender, the donkey meat into the fire and then pinch a little green onion cucumber strips with the secret noodle sauce, eat up full of flavor, crisp and tender taste, fat but not greasy, tough outside the crisp, mellow, delicious, can be called a must. Whole silk donkey glue is also a best-selling dish of Liqiao Shun, which is made by boiling shark fin soup. The donkey skin and donkey tendons are handled well, the six-dollar donkey skin is paired with three-dollar chicken shreds and three-dollar donkey tendons, and then 13 kinds of ingredients such as shiitake mushrooms, winter shoots, ham, dried scallops, green onion shreds, ginger shreds are boiled for eight hours, the soup is clear and rich, the taste is mellow and delicious, and it has a nourishing effect.
What is even more rare and valuable is that Takashibashi and the president of the Donkey Meat Fire Industry Association in Hejian City, with the support of the government, established a donkey meat processing factory, and there is an old saying in the old years, "Donkey meat is fragrant, horse meat stinks, and you don't eat mule meat when you die." I have asked many people who can't say a reason, but only that mule meat is sour and cannot be eaten. All kinds of households that die in the village will be eaten, but the mules will not, and when they die, they will be buried. I think that the mule is a product of hybridization, the source is unreasonable, can not be reproduced, it is naturally rejected by people, there is a saying: the hybrid mule is only used for work, do not eat mule meat is also a compensation for this artificial product. Because now, donkeys are in short supply, and some unscrupulous small traders and hawkers have the phenomenon of filling donkeys with mules and horses, so you can ensure that you can eat real donkey meat in Liqiao Shun to maintain quality. Well, don't just listen to my vernacular, or kiss you that day to taste it in person, by chance, you may be able to listen to a piece of Peking Opera by the high boss. Taste the beauty, don't send a picture to dry, but also give me a thumbs up. Thank you for your attention, Lao Bai takes you around from time to time, write down the delicious, fun, and share with you, you want to find that there is delicious, fun do not eat alone, anyway, add a pair of chopsticks, take Lao Bai with you.