In 1903, Dong laishun built a shop in Jinyu Hutong, north of Wangfujing Street, and the founder Ding Deshan, Ziqing, a native of Cangzhou, Hebei. Previously, Ding Ziqing sent loess to various coal yards for a living. In the Qing Dynasty, there was a dismount stone in Donghua Gate, which reads "Civilian officials get off the car, military attaches get off the horse", and the dismounting place becomes a horse farm, people come and go, and the big bustle is huge. Ding Ziqing invested all the silver saved by the hard laborers, built a shed, and began to hang the "Donglaishun Porridge Stall" brand, selling cornmeal stickers and millet porridge.
At that time, a eunuch supervisor named Wei Yan loved to eat the noodles of the porridge stall, so he recognized Ding Ziqing as his son. In 1912, the Dong'an Market caught fire, the porridge shed was burned, and the Wei eunuch Dayi helped to help Ding Ziqing build three tile houses, named "Donglaishun Mutton Restaurant", selling sheep soup, haggis and so on.
Shabu mutton was created by kublai Khan, the emperor of the Yuan Dynasty of China, and during a winter expedition to fight, the weather was cold and the military food was exhausted, so he boiled a pot of boiling water, sliced the frozen lamb into a pot, mixed with temporary condiments, and it was delicious and delicious. After eating and fighting a victorious battle, Kublai Khan appreciated it and promoted it throughout the army.
Ding Ziqing used heavy gold to dig up a famous chef with exquisite knife skills from the Zhengyanglou Restaurant outside the front gate, and he standardized the origin of sheep, the use of meat, and the method of cutting meat knives. It is stipulated that the cut lamb slices are spread in a blue and white porcelain plate, and the pattern on the plate must be seen through the meat. And a revolutionary blend of condiments: mainly sesame sauce and soy sauce, supplemented by curd milk and leek flowers, shrimp oil, cooking wine, and chili oil, forming a unique flavor of salty, spicy, brine, bad and fresh. The "Donglaishun Mutton Restaurant" has become a food mecca for cars and grooms, and the prominent literati and inkers of the Dprk and The Chinese Dignitaries have also occasionally come to shabu. Donglaishun yi shabu the world is warm, so it was renamed "Donglaishun Restaurant".
For a hundred years, meat selection has been one of the secrets of longevity. The sheep that come to Shun to take the meat from the east are the black-headed white sheep produced in the East Wuzhu Muqin Banner and the West Wuzhu Muqin Banner of the Xilin geller League in Inner Mongolia, and the specific one-year-old to one-and-a-half-year-old castrated rams are the karma sheep and the eunuch sheep. This sheep is castrated when weaned, losing its sex characteristics and reproductive function. The flesh is delicate and has no fishy odor. The meat of a sheep is limited to five parts such as the upper brain, cucumber strips, crotch grinding, large three forks, and small three forks, accounting for 35%-40% of the net meat. The above parts are tender, sliced and colorful meat. Black-headed white sheep come from non-epidemic areas, are quarantined before slaughter and inspected after slaughter, and are processed according to the standards of Islamic life. In the past, when cutting mutton, Dong Laishun set up a mat shed in the courtyard, and at night he used a bucket to fetch water, poured a scoop with a scoop, and then poured a layer of water on the mat, and slowly formed an ice shed, and the meat cutting master cut meat in the ice shed.
Eat shabu lamb, eat two kinds of food, eat two kinds of martial arts. Wen eats small slices of meat with chopsticks in the boiling hot pot fine back and forth, shabu a few back and forth, the meat changes color, just put on the small dish, use a small spoon to scoop the condiments out of the bowl, smear on the good slices of meat, the entrance product, is for gentle elegance, and then drink "small two" (Beijing fashionable to drink a small bottle of two pot head wine, called small two); wu eat is: the lamb slices on the plate are poured into the hot pot, and then quickly shabu, shabu will clip the meat into the condiment bowl to roll up the condiments and chew, eat lamb also eat condiments, drink wine in large mouths. Southerners like hand-cut lamb, the meat is thin, the master put it in hard when loading the plate, and the meat does not fall off the plate.
At the end of 1975, Beijing Sixth Machine Tool Factory successfully developed a shabu lamb slicer.
In 1994, the first National Halal Cooking Competition, Donglaishun cold meat and hot dishes won the bronze medal, pastry, hand-cut lamb won the gold medal.
Donglaishun a century-old copper pot, the old shabu new roast are new, research and development of fried sheep tail, grilled lamb strips and other new dishes, excavation of halal traditional dishes, Beijing roast duck and pastry snacks and other more than 400 kinds, the formation of a burst, roast, stir-fry, shabu in one of the flavor system.
In March 1998, Donglaishun Restaurant was grandly opened on the fifth floor of New Dong'an. It has established 62 chains in China and completed trademark registration in 50 countries including the United States.
【Excerpt from Yuelu Book Club's "Thoughts on Fish Heads" Author:Gu Qingsheng】
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