Where can I find delicious authentic beef noodles?

Chaishi Flavor Zhai Beef Noodles (Muslim)

The following is taken from the in-store introduction:

This soup originated around 1920. The name of the chef of Tang is Wang Chaishi, a Muslim, who has traditional sauce beef at home. When Wang Chai's family was young, every time the sauce beef was at home, it was full of fragrance, and the neighbors could smell it. This soup has a history of more than 70 years.

Wang Lin, the son of Wang Chai's family, has worked hard to restore and summarize the ancestral sauce meat law since the opening of the Muslim flavor Zhai restaurant. After more than two years of continuous conditioning of the soup and careful selection of ingredients according to the ancestral formula, Chai's sauce beef has basically recovered its original flavor and attractive flavor, which makes people linger after eating it.

Chai's small bowl of meat is more distinctive, fat but not greasy, thin but not firewood, mellow in taste, smooth in entrance, fragrant in smell, more fragrant to eat and memorable.

I have heard countless people mention how delicious "ganjiakou Beef Noodles" is. It is said that most people can't help going in for a bowl when they pass by the door. The popular "Beijing Food Map" on the Internet reads: ganjiakou Road intersection west 100 meter Chai's beef noodles, and the beef noodle soup seasoned by Huimin Chai is a must in Beijing-what's the "unique" approach? Let's go together.

There are only four kinds of beef on the menu.

A thin piece of sandwich paper reads: Sauced beef (25 yuan/kg), small bowl of meat (5 yuan/bowl), beef soup noodles (4 yuan /4 Liang, 5 yuan /5 Liang), beef and potato vermicelli (10 yuan/casserole).

I found the exact address of "Chai's Beef Noodles" on a website in Hong Kong, which is different from the address on the food map. It is said that the hutong on the south side of ganjiakou Building is west. How far can I go without telling?

After visiting one restaurant after another, Chai's signboard never appeared. More than a hundred meters to the west, more than two or three hundred meters. We have passed a fork in the road.

Just when I was desperate to find someone to ask, a big signboard appeared on the south side of the road (opposite to Haidian Health Bureau), which read "Chai's Flavor Zhai" in Chinese characters-this place and name is the correct interpretation of the so-called "ganjiakou Beef Noodles". As soon as I entered the store, the unique taste of beef came to my face.

In the spacious hall, a small black square table for four people is neatly packed and feels like a classroom.

Go in from the east gate and walk all the way west. There is a bowl of noodles in front of every guest, without exception.

There are more than 30 kinds of side dishes here, except spiced beef tendon and mutton kebabs, which are all vegetables and look healthy.

The legendary beef noodle soup is sold in pairs.

These four dishes are noodle soup. If you want to eat beef, you have to eat a "small bowl of meat" alone. Although the rule of small bowl of meat here is "flat bowl without tip", adding this small bowl of meat on both sides will make you feel a little full.

Fortunately, the photographer arrived in time, and this "mad cow lover" easily added a catty of sauce beef and a few refreshing dishes.

While waiting for the meeting, the reporter visited the shop. There are several capable boys in the open kitchen, cutting meat and cooking noodles, and everything is in an orderly way. In the easternmost kitchen compartment, that is, the takeaway window, there is a big pot with two people folded. It is steaming, and a young man is poking it with chopsticks-needless to say, the pot is stewed with delicious Chai's beef.

There are many photos hanging in the hall. In the photo, Mrs. Chai's son, Wang Lin, looks like sean connery, the actor of 007. He is a handsome old man. There is also the earliest small shop environment-the reputation of "ganjiakou Beef Noodles" came from that small and shabby shop.

The location of the store is now the location of the private room in the store. At that time, there was no road, and the lobby was still a path. Chai has not applied for a patent or registered trademark. The name of the shop is "Flavor Convenience Pavilion". From the opening of 1988 to 1996, the store only has 16 square meters, and only four tables can be placed. Beef "thin but not firewood, fat but not greasy" noodles are chewed hard, so that noodles are fully integrated with beef and shredded cabbage, and several flavors and different tastes are touching.

Beef soup noodles with a small bowl of beef, a strong meat flavor will mobilize all the sensory systems of the human body. 0FCNraM 1lU

Pour a small bowl of beef into the noodle soup, whether it is mixed or not, and send a chopstick of beef to the mouth together-fragrant! I was eating hard, and then the sauce beef came to the table again. Those "hard" hamstring meats are really delicious. In particular, the Chili oil here is really fragrant. Before the waiter came near, the smell of Chili oil penetrated into the nasal cavity, and immediately hooked people's souls. Eating spicy beef, even the gods don't want to be. The beef stew lasted for 4 hours.

When simmering, when to add fire and when to put out the fire, the time must be accurate. Cooking time can't be missed by a minute. The interviewees in this interview are not only the store manager Flash Baoan, but also Wang Lin's wife Lan, 7 1 year-old.

Thanks to Gui Lan's sonorous, dignified and powerful voice, he likes to use rhetorical questions and occasionally brings some gestures. She unveiled the delicious secret of "Chai's" beef noodles for us. The first is material selection. The selection of materials must be refined, and the first-class meat from the big factory must be used.

The second is the temperature. Beef stew takes four hours.

The third is soup. The essence of beef is all in the soup, and the old soup made of pure beef is poured directly on the surface, which is very fresh and tender.

■ Daily beef sales of digital firewood: 580 kg (standard kg)

Selling small bowls of beef every day: 1000 bowls or so. When selling the most beef: close to 700 Jin.

■ anecdote of chai

What medicine is sold in beef soup? Today, firewood beef soup has a history of more than 70 years. Mrs. Chai's father is surnamed Wang, and both husband and wife are Muslims. When Wang Chai was young, he lived on "ancestral sauce beef", 1920 or so.

Worship Gui Lan sesame seed cake is also a must.

In the past few decades, I have experienced countless events. For a while, I had a hard time and didn't have many opportunities to sauce meat. So I boiled the old soup, added a lot of salt, sealed it and put it in the cellar. When the meat is eaten, the soup is taken out. After the meat is stewed, Wang Lin will personally check and scoop out all the soup before allowing his family to touch the meat.

At the earliest time, there was only one restaurant in ganjiakou community, Flavor Zhai. In addition to beef noodles, it also sells sesame cakes and rinse meat. Wang Lin's wife worships Gui Lan baked sesame cakes, which is a must. Soft on the outside and hard on the inside, it's delicious. Now, because there is no place, the project of biscuits with meat has been cancelled, but the old diners who have eaten for more than ten years will be insatiable and often suggest resuming the biscuit project.

When the "Flavor Restaurant" opened on 1988, there were only four tables in the store, and the rest were on the roadside-58 tables! At noon 12, all 62 tables are full. Later people can only stand at the table beside the road and wait for a seat. 1996, due to the road reconstruction, "Flavor Zhai" moved to the edge of ganjiakou Middle School, and the storefront was expanded to about 100 square meter, still playing the "road tooth tactics". It was so vast at that time that it was really "unprecedented". Overseas publication of 350,000 copies introducing "firewood"

"Chai" really became famous overseas in 1992. That day, a taxi driver was chartered by the Japanese and went to eat Donglaishun first. He thinks it's not enough. After getting on the bus, he asked the driver if there was any delicious place, and the driver recommended this "old place". After eating a "Chai's" beef noodles, the Japanese even shouted better than before.

The Japanese then told the person in charge, Gui Lan, that he would pay 30 yuan 1 10,000 RMB to buy this secret recipe. But Wang Lin resolutely disagreed and said, "300,000? I won't sell it to foreigners for 3 million! " Although the Japanese left with regret, they told this place to a Japanese media, which later went to a small shop for an interview. The book sold 350,000 copies in Japan.

It was not until July of 200 1 year that the road was completed and Chai's new home was today. There are 72 tables for four people, but there is no grand occasion in those years.

You can't walk on the smell of beef.

Someone once described Chai's beef noodles like this: "When you walk to the east and south of the community, you will think of the front of the pot when you smell beef." Go to the pot and you can't walk without eating a bowl. "

Lan told reporters that his soup is a mixture of more than a dozen spices and several rare Chinese medicines.

Of course there are regrets. Gui Lan said that after using natural gas now, the smell has been reduced by 10%, which is not as good as the smell stewed on coal in gasoline cans before. The so-called "fragrance travels ten miles", if you want to find a good job, you have to work hard slowly.

■ Seasoning side dishes

Shredded cabbage is "best with beef"

I asked Gui a question: What is the best side dish with beef? Copying vegetables: The dish "invented" by 3 yuan and Gui Lan is actually to cut Chinese cabbage into filaments and pour beef soup. There was shredded cabbage in the noodle soup, but many people thought it was rare, so they made this "best beef" dish.

Kimchi: 4 yuan.

Kimchi is brewed in our own shop, fresh but not salty. Sweet and sour shredded radish: 3 yuan

Sweet and sour silk mixed with beef is delicious to chew.

Sweet and spicy melon strips: 4 yuan cucumber is cut into strips and drenched with extremely fragrant Chili oil, which is sweet and slightly spicy, crisp and refreshing.