On the winter solstice, many judehuatian long-established famous stores are busy preparing takeaways, such as the lidong fish head of Quyuan Restaurant, the dream dumplings of casserole house, the shabu-shabu meat of Yishun, the steamed buns of old Xi'an, the barbecue meat of the "Southern Wanbei Season" and other Lidong delicacies, and the shops have begun to prepare in advance to meet the hot selling season of Lidong takeaway.
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, and Quyuan Restaurant, a century-old Hunan cuisine famous restaurant in Xidan Business Circle, not only prepared tea oil chopped pepper fish head takeaway this year, but also specially launched half a fish head takeaway for white-collar workers, especially white-collar beauties.
Xiaobian saw in Quyuan Restaurant that this long-established brand is being personally counted by the manager on the number of fish head takeaways on weekends.
Ma Dongmei, manager of Quyuan Restaurant, told the editor: "Lidong is exactly Sunday, it is estimated that the number of takeaways from Saturday will surge, we are all fresh fish heads, the fresh goods of the day are sold on the same day, so we must be carefully counted." ”
It is understood that the long-established tea oil minced pepper fish head of Quyuan Restaurant pays special attention to the word fresh, which must be used on the same day of supply, specially selected for use with four or five pounds, and the pickled pepper in the fish head is also handmade by The Chinese cooking master and executive chef of Quyuan Restaurant, Master Zhang Jingyan. Recently, the store also received a lot of white-collar customers to order fish head takeaway calls, some people proposed four or five pounds of large fish heads, two or three people can not eat, especially one or two people eat obviously large amounts. Therefore, Quyuan Restaurant this year is to break up to zero, the fish head part is refined, launched a grade A whole fish head, b grade half fish head, c grade single fish head classification, not only for the surrounding diners, but also for white-collar dining to provide a convenient choice, delicious and not wasted, has become the highlight of this year's Winter Fish Head takeaway orders.
In addition to Lidong eating fish heads, old Beijing also has to support the hot pot on this day, sing songs, and enjoy this Lidong cuisine with great pleasure, and long-established famous stores such as Hongbin Lou and Youyishun have launched shabu-shabu takeaway. This year, not only prepared a hand-cut fresh lamb takeaway with meticulous classification for LiDong, but also launched a special shabu-shabu takeaway for the shabu-shabu of each household.
Mr. Wang, who is buying another Shun Shabu meat snack, told the editor: "We eat shabu meat in old Beijing, one is to pay attention to this hand-cut fresh lamb, and we have to say this small ingredient, don't look at leek flowers, sauce tofu, sesame sauce as the main ingredient, we can't tune out this flavor at home." ”
Xiaobian saw in another smooth, this old-fashioned hand-cut fresh lamb is divided into grinding crotch, cucumber strips, yuanbao, flower tendons and other parts, it is said that this is not all the skills of the chefs, if there is a customer request, it can be more delicate.
Speaking of Lidong, I have to mention the vegetables of the barbecue season, the juice "colorful dumplings" and the "dream dumplings" of casserole house. Casserole House, a long-established brand with unique ingenuity, has re-prepared the filling of the Dream Burnt Cake and re-adapted it to the heat and salty taste, and launched the "Dream Dumplings" that Li Dong is the master. Xiaobian learned from casserole house that this year, casserole house not only sells dream dumplings in the store, but also launches different specifications of takeaway packaging, customers only need to book in advance, which is very convenient.
In addition, the hot Lidong cuisine is also prepared with takeaway clothes, so that the people of Beijing can easily spend the festival round folk customs, such as the steamed bun of the old Xi'an Restaurant, the grilled meat of the "Nanwan Northern 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 head in Yuhuatai, etc., all ushered in the Lidong takeaway reservation fever.