Chang Ying is a paradise for Beijing halal food.

Chang Ying is the place where migrant workers in Chaoyang District put their souls.

The food here is not only full of Beijing flavor, but even people in the Fifth Ring Road may not be able to enjoy the same taste.

A few years ago, Changying Station of Metro Line 6 was famous for two things:

One is Longhu Beijing Chang Ying Tianjie Shopping Center, and the other is a continuous flight from the Capital Airport.

There should be a gray machine here, but I didn't get it.

It wasn't until "Win the third brother to rinse the meat" and "Li Shaobing" became more and more popular that more people discovered the secret corner of halal food.

Muslim food in Beijing has always had two characteristics: first, it is strong in aggregation and easy to form a food street; Second, eating casually can't be bad.

On the north wall of Chang Ying Mosque, there are seven Muslim snack bars-

This distance is always * * * 100 meter long, which is far from the size of niujie that was shocked by sound.

Although the sparrow is small and complete, it is concentrated in the field that Beijing halal snacks are best at.

Every store has its own advantages, but they are not expensive. As a result, people buy things like hoarding goods, and carry them home in several big bags.

Li's sesame seed cake is the only restaurant here that can be eaten in class. However, the take-away team is always more turbulent than eating in class.

Pay for the ticket and eat at the door!

Without him, there are the best sesame paste biscuits in JD.COM. Buy some, sit down, have another bowl of mutton offal soup, add pepper and coriander, tear the sesame seed cake and enjoy the fragrance:

Delicate layering, layers of sesame paste, no white heart, salty and fragrant, is the true color of old Beijing sesame seed cake.

There are sesame cakes with beef in the Muslim restaurant. His specialty is that sesame cakes are stuffed with meat paste and sesame paste, and then roasted with beef and green onions, which is very fragrant.

As for the popular bowl of mutton offal soup, it is the most cost-effective: the ingredients are sufficient, the soup is clear and rich, and the aroma of organs and the fragrance of the soup constitute another taste. A bowl is enjoyable, only ten yuan.

Next to Anji cooked food, Brother Bao ate it carefully for three years, and wanted to hoard cooked meat and ran away.

Before the Spring Festival this year, the bounty caught up with the big party. The old couple in front bought something for 1500 yuan and carried two plastic bags on their backs, which made Bundy sweat-he had to catch a train later!

"There are more than 10,000 to buy!" The owner's aunt said that a young man came that day and wanted to bring a large group of relatives. He couldn't wait to empty half the store, and the hair in the queue at the back stood on end.

People who have eaten are willing to be crazy about their families: smoked chicken, sauce beef, smoked pigeon, pine nuts, fried vegetarian meatballs ... celebrities from afar don't want to give up any one. The result is to go home with a mountain of meat and eat slowly.

For the first time, if you really don't eat much, you must try the sauce beef and smoked pigeon. It is no exaggeration to eat cooked meat once in Beijing in my life.

Sauced beef is all made of small tendrils, which is extremely unpalatable, and old people with bad teeth can eat happily.

If it's just hot out of the pan, you don't need to cut it. You can't help but grab a small piece of meat tendon and inhale it with the dripping hot soup ... the smooth taste is not comparable to any sauce meat.

Smoked pigeons are small in size, thin in skin and thick in fat, and tender in meat, leaving no residue when chewed. I don't think it's enough. I won't let go of a little meat on my ribs. After eating the neck, the bones are fragrant.

Loose meat is the most sincere, and there is nothing in the two layers of oil skin except beef stuffing; The most amazing thing is fried vegetarian meatballs, which cost ten yuan to buy a big bag. They are crisp and taste better than meat after a few days!

The most rare thing in his family is that it can be vacuum-packed and delivered on behalf of others. If he likes to eat, he can also eat in Sanya.

As the old saying goes, "Return two knives, one for beef and the other for cake cutting". Besides cooked meat, Muslim snacks are also famous for their cakes.

In Chang Ying, Kaiyizhai and Yinfangzhai are the most complete. They have everything they want.

Zhang Laotai, who wears glasses, is sitting in Kaiyizhai, an encyclopedia of halal cakes in Beijing.

But no one looked at the boss when he entered the store. They all stared at the rice cake, yellow rice, white rice, jujube and red bean paste on that table, which was too eye-catching.

Especially the newly-made yellow rice rice cake, which is filled with candied dates and kidney beans and buckled with a pot, is as spectacular as Jinshan.

Cut off a piece and weigh it in your hand, as heavy as a brick:

Catch up with the fried cake that just came out of the pot, and I can't help but buy one and try it again. There were so many people in my family, so I took ten and eight and went back to eat openly.

The shop is really small and simple, just like the canteen in the 1990s, but obviously it doesn't need any decoration:

Braised twist, egg roll and fork, creaking box, Kirin crisp, snowball, pea yellow ... together with Beijing cake, rice cake and osmanthus mung bean cake, a high wall with fragrance on three sides was erected abruptly.

Have you ever heard of Beijing Muslim snacks? As long as there is one on the earth, the old lady will definitely take out a bag for you.

The cakes here have always retained the sincere ancient style. Mrs. Zhang said, "There must be three dates in this zongzi!" Once peeled off, it really is.

This zongzi is as big as a palm.

Cut the cake in a small bowl and make your own bean stuffing;

Chatting, the old man took out a bag of treasures at the bottom of the wardrobe: twist.

Bordeaux wine is different from other varieties. It's specially fried, and it's especially crisp. When you break the answer gently, it's all fried, and each one is hollow-

I used to read Mr. Liang Shiqiu's "Sesame Oil Strips" and talked about old Beijing Twist. At that time, I didn't believe it: the twist is strong enough, plus sesame seeds, won't it hurt your teeth?

This kind of twist, no one will refuse, not only tastes refreshing, but also sounds ten miles when chewed.

Yin Fangzhai's sugar fire next door is the most famous. Brother Bao never goes to another house to buy this.

As soon as I entered the door, I had a hard time finding a fire. There is a long line on the counter, all kinds of snacks.

When I came, I caught up with the fried fork and piled it into a bright yellow and crisp mountain.

Many people come to Beijing for the first time, and when they see the sugar fire, they keep muttering: The life of Beijingers is really rough. Sesame paste cookies are mixed with brown sugar, which makes them smaller and should be eaten as snacks!

However, I like to take it home with sugar fire once, because it is delicious and I have never been out of Beijing.

The entrance is sweet and soft, and sesame sauce is rich in brown sugar, which is the basis of burning sugar. Yin Fangzhai's family, however, is smaller than the small size, one to two, playing steadily, and rarely eating hard core.

Of course, the best condition is to be close to Dashunzhai, the originator of Tongzhou Sugar Fire-it's hard for you to go to Tongzhou for a sugar fire, but in Chang Ying, just give a hand.

Besides, Yin Fangzhai already has more good things. The most surprising thing is always Shaqima.

The luster is like glass, and the straight sugar silk is not the coolest. It's crispy at first glance-the "XX" in the supermarket bag won't have this taste.

Baodi thinks this is closer to the true nature of Saqima: it was originally a sacrifice of Manchu, and it was also the dry food of caravan camels and cavalry hunters. High in oil and sugar, solid and storable, it should be what it is.

It's full of oil and sugar

On the same street, the Lantern Festival in Yijinzhai is the hottest, and people have to queue up on the fifteenth day of the first month.

Pinweizhai's sauce beef is authentic, and you can really eat sauce beans;

Lun Jia's white water haggis, with beef tendon, is trembling and shining, and people passing by can't help but bring some. ...

However, a regular camp is more than that.

In Chang Ying, Muslim food is an ecology, and everything you want to eat is arranged for you.

For example, the cattle and sheep butcher shop here, only niujie can compare:

As soon as I entered the door, the whole half of the beef and mutton was hung, which was very fierce.

Behind the counter, there are all kinds of mutton skewers, leg washing, raw meatballs and loose meat, all of which are bought and fried by themselves.

The freshly cut mutton slices will be placed in a box in the freezer, which is full of store names and telephone numbers.

Snowflake beef is too strong.

No matter how you want to eat, you can have it here. Every butcher shop is covered with all kinds of hot pot seasonings. I want to barbecue at home and even sell you the oven and iron label!

This "other kind" surprised my brother.

There's really a barbecue grill for sale!

As for how to eat and use, ask the people in the shop, they are all experts.

Don't want to eat at home There are more restaurants. The three brothers' old shop, which often wins, is here, and it is already the top stream of Beijing hot pot. The quantity of meat is good and not expensive.

The signboard that used to win the third brother has changed now.

Want to eat sheep scorpion? Luyuexuan and Laocheng are one-pot, and the most popular yangxiezi chain is not only in the regular camp, but also doing exceptionally well.

No way, the competition among "outsiders" in Chang Ying is fierce, and the old-fashioned chain Ziguangyuan has also opened its largest branch here. Since then, Chang Ying people only eat roast duck and never go anywhere else.

Want to eat Korean barbecue? There is also delicious food, but there is no big meat; There is also Muslim mala Tang, and there is a barbecue, which will be held at night.

Even want to eat bread and cakes, here is an Olivia. Other cakes are made of gelatin and cooked with sticks. The boss boiled gelatin with fish skin so that religious friends could enjoy it.

Chang Ying, a place that has never been a tourist attraction, has never had the trouble of scenery and food-for people here, food is life.

So, how did Chang Ying become what it is today?

There is a most popular saying about the birth of Chang Ying:

At the end of the Yuan Dynasty, Chang Yuchun, the founding general of the Ming Dynasty, swept across the north, and when he reached Tongxian County, eight Hui soldiers were left behind, hence the name "Chang Ying".

Establishment of Qingqi in Ming Dynasty

Many people think that Chang Yuchun is a hero of the Hui people, and it is not groundless to say that he created the history of the Hui people living here, but the mosques that are often run have indeed existed since the Ming Dynasty.

However, there is no old brand of delicious Chang Ying.

None of these shops have been open for 40 years. However, they made a taste older and more reliable than the old brand.

Chang Ying has become today's Chang Ying. Since 2007, the Hui nationality township in Chang Ying has been transformed and relocated.

The suburbs of that year were finally brought into the rapid expansion of urbanization in Beijing, and will inevitably be transformed. The village built a gatehouse on the north wall of the mosque and gathered some famous local snacks.

So, Anji cooked food came with decades of ancestral skills; Mrs. Zhang, who used to walk around the streets selling rice dumplings with cut cakes, started a charity break; Yin Fangzhai, who sells paste candy, also came from Tongzhou, a major Muslim food town. ...

There are not many Kirin cakes made by Kaiyizhai now.

Before, their craft never belonged to temples and shrines. No one is a famous shop that has been passed down for hundreds of years, and no one is burdened with the idol of "cultural inheritance".

Their tastes and skills, from folklore to hiding in the streets and alleys, to today's most frequent customers, are still locals who only recognize taste.

Therefore, when time-honored brands scratch their heads to keep pace with the times and ensure quality, or simply smash their customers, Chang Ying people can still remain the same and take their time.

It is not so much the "persistence" of carrying the banner as the habit of ordinary people.

I really want to leave a delicious meal for Beijing, so don't worry too much. Enough to see the vitality of the people. Where there is life, there will be no death.

So, if you have time, go to Chang Ying to taste the old flavor-

Although it is still young, it is 600 years old.

References:

Zhang Jinan. Research on the Employment of Land-lost Farmers in Hui Nationality Township of Chang Ying [D]. Minzu University of China, 20 12.5.

[2] Liu Yuxin. Changying Township will build a large residential area [N]. Beijing Daily, July 3, 2007.

Author -VJ

Edit -VJ

Photography-VJ point in Xuan Ming

Design-Director Mao Dayu

If you want to watch the video of the store, you can open WeChat search: futaojiufenbao.

You can also see more Beijing food when you reply to Beijing!