What is the best stew in Beijing?

Old Beijingers also like to eat stew. Nowadays, urban white-collar workers have never eaten braised dishes in taday ~ I love this bite, but you see, the braised dishes in convenience stores are really unsatisfactory. When do you eat stew to survive in life? Where is the best place to cook this delicious food in the world? I must recommend Beijing stew. Let's see how delicious the pot-stewed dishes in Beijing are.

Old Beijingers' Belief in Braised Boiling

Level 1: Xiaochangchen in Nanheng Street, Jeffery Ji in Qianmen, Door Frame Hutong in Xinjiekou and Braised in Beixinqiao.

Grade two: Yang Laohei, Qi Zhen, Fatty, Karin.

Last place: yellow silk stew. That's not stew.

There is a stew pot outside a restaurant in the northwest corner of Tianqiao. The teacher pays. He took the small intestine directly from the boiling pot by hand and burned it on the fire. His hands are red and hot. Cutting meat with a knife is a craft. That's authentic old Beijing stew. There is also the stew in Huabei Building, which is full of materials and a spoonful of ingredients. Old stew tastes just like lobster sauce, and the temperature is accurate. There are too many people in North China to cook with fire. Boil it with boiling water before you feed it. Huabei Building is stewed in Xiang Street.

Bian Xiao Jing Lu Zhu recommended

Yaoji fried liver shop address: No.311Gulou East Street, Dongcheng District (southeast corner of Gulou Bay)

"If you want to eat fried liver, turn to Drum Tower" is the Yaoji fried liver shop next to Drum Tower! Fried liver and stewed liver are very good, and the price is not expensive. There is nothing to say about the taste. Old Beijing snacks! Very delicious! Too many people, often full! Boiled fried liver is delicious! The intestines inside are clean and have no peculiar smell.

Chen Xiao Restaurant (Chaoyang Branch) Address: No.45, Xiejie, Waiguan, Chaoyang District

A distinctive Beijing stew shop is delicious, affordable and full of weight. The two of us ordered a hot pot stew and a green vegetable, which we couldn't finish. The tofu below tastes good, but it is too full to handle.

Address:No. Dongsi North Street 14 1 Dongcheng District (near Jiarubei Xinqiao Sub-branch)

It's delicious. Most people have to line up at noon. Small noodles with knives are also delicious, all at the bottom of the pot. Summer is suitable for four or five people to drink a little wine, two cold dishes and finally a big bowl of pot-stewed vegetables. Don't go if it's fake and clean.

Kaihufangqiao Braised Address: South of Workers' Club, No.7 Hufangqiao Road, Xuanwu District

We have been to Lin Kai for n times, because it is close to home and tastes good. His steamed buns are the best I have ever eaten, such as fried liver and braised pork. Last time I took my husband to eat them, he said he liked steamed buns and braised pork best. The only regret is that the store is not very big, and you have to wait in line for the table. In addition, it seems that there are not enough waiters and it is a bit slow to clear the table. However, these things do not affect his family's food.

Zhu Xiaochang of Chen Heng Road

(Dene Houhai Branch)

Address: No.253 Deshengmennei Street, Xicheng District (North of Peking University First Hospital)

The owner is Chen Heng, the grandson of Chen Yutian. He studied art with his father, hoping to inherit the essence of the old brand. In addition to Dene's head office, he also opened branches in Nanluo and Guangwai. This neat guy, who is also a chef, works in Lido Hotel. Now, he eats stew at least once a week. According to him, he likes it.

The most common stews in Beijing are bowls of sausages, lungs, tofu and fire, which are the favorites of water lovers. Chen Heng Pot-stewed Burning a Bowl 18 yuan, Pot Pot Pot Pot Pot Pot Pot Pot 108 Yuan, Cauldron Pot 138 yuan. Hot pot has eight default configurations: intestine, lung, liver, heart, belly, pork belly, fried tofu and two-way fire. Garlic paste, coriander, vinegar, tofu, leek flower, etc. They are all added to the pot in advance so as not to disturb the guests. Chen Heng believes that braise in soy sauce shops should not let customers add these small ingredients themselves. "How many guests know their own tastes? If you accidentally add more or less, it will ruin the efforts of the store. " The correspondent thought silently, sometimes the store doesn't know to be careful. The famous stew shop in Hufangqiao, which added small ingredients in advance, was complained by the jealous vitamin informant that the soup base was too sour.

The shop is not big, and you can see the kitchen burning with your own eyes. This kind of dough, which can't be cooked for a long time in marinating, must be pure dead noodles to be tough and not rotten. But to tell the truth, the correspondent doesn't like dough bumps that don't change their taste. He only regards it as a carbohydrate block to replenish energy, and its only function is to eat (or adjust the consistency of soup? )。 In fact, many braised guests also like to eat small intestine and tofu, leaving a bowl of "burning". This is also the reason why marinated shops often have a "bottom of the plate" choice. The so-called bottom of the plate is to remove the fire and cook.

The highlight of marinating in this shop is that sausages and tofu are well handled except for the balanced soup base. Crispy pork heart slices and shredded pork belly can only be eaten in hot pot, but it is best to taste more. If there are only one or two people, it is recommended to order a bowl. If you save more than four people, order a pot and open a few bottles of Huang Cancan's Arctic Ocean (4 yuan). Even without childhood memories, there will be old memories. Dyne Chen Xiao, a fifth-generation descendant, stewed it and ate it at last.