Text/Owner of the Red Bean Restaurant
The old brand eats the flavor, and the flavor must have the characteristics of being able to get the hand, as long as it is a successful restaurant, whether it is a long-established brand or not, it must be done well in this regard. For example, if you sit at home one day and suddenly want to eat which dish, you can naturally think of a restaurant, whether it is exclusive, or their family is the best, anyway, gradually can become the subconscious of a person or many people, and the old brand may cultivate this subconscious of a generation or even several generations.
Braised oxtail
Coriander bursts into dan
Halal cuisine is a very representative branch of Beijing's dishes, and the long-established brand of halal cuisine is also a high-skilled company, which must have its own unique secrets. Today I will share with you a halal time-honored brand, another Shun is one of the "four Shun" in the old Beijing halal cuisine, let's talk about what others do not have in their home.
In 1948, the Ding family of Donglaishun opened a new restaurant in Xidan, which is different from Donglaishun's shabu-shabu, and the main business is halal banquet dishes. It is said that after the death of the halal master Chu Xiang, the Ding family poached a large number of technical talents from laoxi laishun, which made Youshun a top restaurant for halal feast dishes. At that time, another Shun often had celebrities eating here, such as the Peking Opera master Mr. Ma Lianliang performing at the Chang'an Grand Theater, he always stopped by to dine here, and according to his requirements, he achieved the famous dish of "vinegar slip wood whisker".
Vinegar slip wood whiskers
After the liberation, Yishun was an old joint venture, that is, it became a state-owned enterprise before 1956, so its cuisine characteristics and technical strength were basically preserved, and the inheritance was orderly. Today's Yishun is still dominated by halal feast dishes, but also has shabu-shabu hot pot, what grilled meat strips, roasted beef tail, coriander bursting dan, vinegar slip wood whiskers, halal roast duck and other traditional classic dishes, including shabu lamb, are very flavorful. But when it comes to characteristics, I think there are a few things that are very worth talking about.
Sand pot sand dan is a traditional banquet dish, which is said to be one of the three favorite dishes of the Peking Opera master Mr. Mei Lanfang in that year, and it is not expensive. Shandan is actually a kind of internal organs, cattle and sheep have an organ called flap stomach, according to the custom, the flap stomach of the cow is called a hundred leaves, the flap stomach of the sheep is called Shandan, Shandan is very common in the Beijing diet, there is a burst belly in snacks (Sandan is a kind of burst belly), and there is a coriander bursting in the big dish.
Casserole pan Dan is a soup dish, the method is to first boil the sandan in a pot of boiling water, squeeze the water for later, and then mix the broth with the sand dan to cook, after boiling the pot, pour into the casserole, and then simmer on low heat for 10 minutes. The same as the soup dish, the sand pot Sandan is similar to the casserole sheep's head, but the meat in the casserole sheep's head is characterized by soft rot, and this dish not only has a delicious soup, but also the crisp and tender taste of the sandan, because the crispness will increase the chewing, in the process of chewing, so that the deliciousness of the broth enters the human taste buds more deeply, not only the enjoyment of the taste, but also the deepening of the enjoyment of the taste, which is very unusual in the soup dish.
Bell cannon lamb is both familiar and unfamiliar to us, and it is the predecessor of our common fried lamb with green onions. "Cannon" in today's standard word is "burst", in this number of "What are the delicious dishes of the Eastern School Halal Dishes", the origin and end of it has been introduced, it is an important technique in halal dishes "cannon, roast, shabu", different from bean juice, burnt cakes, noodle tea this kind of food for the purpose of wrapping the stomach, this is a small food for the rich people to temporarily relieve hunger on the street. From a culinary point of view, the bell cannon is also the predecessor of the stir-frying technique (there is a record of deer tendon cannon meat in the Qianlong 19th year breakfast archive), which is to cut the meat into thin slices, dry fry on the iron bell and soy sauce, and then accompanied by green onions, a bit like teppanyaki.
Iron bell cannon meat fire is more sufficient, compared to the meat from the stir-fry spoon, the meat out of the cannon is more scorched and bitey, more original pyrotechnic gas, whether it is scallion fried meat or bell cannon meat is actually very delicious, but the style is different. Since the popularity of our common fried meat, the early years of bell cannon meat has gradually disappeared, in recent years, the major restaurants are hollowing out their minds to create new dishes, and Yishun has restored the iron bell cannon meat from the old tradition, and also made a special iron bell for cannon lamb, although it is the old way to eat, but in today's terms, it is actually adding a new flavor to our table.
Burning three silk this kind of dish is mostly seen in Tianjin, such as shark fin three silk, dried scallop three silk, often with the seafood, in front of these expensive ingredients, three silk is often matched, but in fact, whether it is shark fin three silk or dried scallop three silk, are first burned shark fin or dried scallops, while then burn three silk, and finally spelled together, so single three silk pulled out as a dish, delicious is the same, but also more economical.
The so-called "three silk", that is, chicken shredded, sea cucumber shredded and winter shoot shredded, with boiling water blanched, and then simmered in chicken soup, fresh and tender sauce, to be honest, plus shark fin or dried scallops, I feel that for the three silk, it is really just an auxiliary role, because it itself is already delicious enough, and because it is often put together with high-grade seafood, from the design of the dish it is required to bring diners a fresh and elegant feeling, I think burning three silk is a small fresh in the thick juice dish.
Jumping carp
Official grilled fish
Single fish rot
Because Sansi belongs to the number of dishes in Tianjin, it is rare in Beijing. Over the years, Yishun has often brought the characteristics of Tianjin halal dishes to the majority of diners in Beijing, which is also because their current manager Yang was an assistant manager in Hongbin Lou, which is a long-established brand invited from Tianjin in the 50s, so if you want to taste famous dishes like Tianjin Halal Hall such as Jumping Carp, Guan Grilled Fish, Duyu Rot, etc., we don't have to run to Tianjin now.
Especially the official grilled fish, single fish rot, probably the only one in Beijing, even Hongbin Lou himself is not doing it now, but it may be due to the fact that these two dishes are too light, and there is a gap with the taste of contemporary people, it is not very popular, here I will not do too much recommendation, if you want to try it, you may now need to call in advance to make an appointment.
Pickpocket strips
Fried chicken gizzards
Crouching Tiger Cake
Another Shun Manager Yang is a chef, so the control of the dishes is very strict, and in recent years, it has been constantly innovating from tradition, so the classic dishes and specialties are also constantly renovated, including grilled noodles, fried chicken gizzards, Crouching Tiger cakes, etc., which are endless, and the taste is also very good, but to say that in recent years, what makes me feel the most amazing is the above three flavors, from the perspective of unique flavors, these three dishes are more "one smooth from east to west, south to north to only one".