This Sunday will usher in Lidong, recently Jude Huatian's many long-established famous stores are busy preparing takeaway, such as Quyuan Restaurant's Lidong fish head, casserole house dream dumplings, another smooth shabu meat, old Xi'an's bubble buns, "Nanwan Northern Season" barbecue and other Lidong cuisine has also entered the takeaway hot season.
According to the food custom of "eating head in winter, eating tail in summer", the most exquisite thing in Lidong is to eat fish heads, quyuan restaurant, a century-old Hunan cuisine famous restaurant located in Xidan business district, this year not only prepared tea oil chopped pepper fish head takeaway, but also specially for white-collar workers, especially white-collar beauties to launch half a fish head takeaway.
On November 4, a Beiqing-Beijing headline reporter saw at the Quyuan Restaurant that Ma Dongmei, the manager of the long-established brand, was counting the number of fish head takeaways on weekends. Manager Ma said: "Lidong is exactly Sunday, it is estimated that the number of takeaways from Saturday will surge, our store pays attention to the use of fresh fish heads, the day's fresh goods sold on the same day, so we must be careful in advance statistics, ready for goods." ”
According to reports, Quyuan Restaurant's long-established tea oil chopped pepper fish head specially selected four or five pounds of fish head for use, and even the pickled pepper in the fish head was personally prepared by Master Zhang Jingyan, a Chinese cooking master and executive chef of Quyuan Restaurant. As the winter solstice approached, the store also received many calls from customers to order fish head takeaway, and some people asked "four or five pounds of big fish heads, two or three people can't eat, can you launch small dishes?" As a result, Quyuan Restaurant this year is to break up into zero, refine the fish head part, and launch different dishes of A-grade whole fish head, B-grade half-fish head, and C-class single fish head to serve the consumption needs of different groups.
In addition to eating fish heads in lidong, old Beijing also pays attention to setting up a hot pot on this day and heating the stove. Recently, hongbin building, youyishun and other long-established famous stores have launched shabu takeaway packages. For example, this year, Yishun not only prepared a hand-cut fresh lamb takeaway with a classification of fine, but also divided into grinding crotch, cucumber strips, yuanbao, flower tendons and other parts for Lidong, and also launched a special shabu-shabu small ingredient, which is also very popular with consumers. Mr. Wang, who is buying another Shun Shabu small ingredient, said: "Old Beijingers eat shabu-shabu, one is to pay attention to this hand-cut fresh lamb, and you have to say this small ingredient, don't look at the use of leek flowers, sauce tofu, sesame sauce as the main ingredient, we can't tune out this authentic taste at home." ”
In addition, the hot Lidong cuisine has also prepared takeaway clothes, so that the people of Beijing can easily spend the festival and folk customs. The long-established barbecue season has introduced vegetables, fruit juice "colorful dumplings" and casserole house "dream dumplings" to add a bright color to the winter season. The reporter learned from the casserole house that this year, the casserole house not only sells dumplings in the store, but also launches different specifications of takeaway packaging, customers only need to book in advance, which is very convenient.
It is reported that the steamed buns of the old Xi'an Restaurant, the roast meat of the "Southern Wanbei Season", the national intangible cultural heritage barbecue of the barbecue season, the casserole dish of the casserole house, the small fried Hunan local loofah in Quyuan Restaurant, the Xiang Lotus stew in Liuquanju, the lion's head in Yuhuatai and other explosive dishes will also usher in the hot booking of Lidong takeaway.
Text/Beijing Youth Daily reporter Li Jia
Editor/Cui Yifei