From Xidan to Xisi, to the west of Beijing is the residence of the princes and nobles of the Qing Dynasty. Ding Wangfu, Li Wangfu and Naizi Mansion are all near Gangwa City. There is also a street watchman in Gondwa. In the nearby Wang Fu Building, the sacrifices left after each sacrifice were given to the night watchman who watched the street. Sometimes, if the bellboy can't eat it, he will give it to the poor and beggars he knows well. Gangwa market used to be a street selling jars, pots and jars, but it gradually declined in the middle of Qing Dynasty. There are many old crock houses on the street. Watchmen set up pots and stoves in empty houses, processed and ate the white meat for sacrifice, and invited poor friends and neighbors to dinner.
Over time, these poor friends and neighbors, embarrassed to eat free food, often bring some oil and salt spices and rice lamps and candles to help. Later, by collecting money from people who came to eat white meat, it became a small restaurant selling white meat.
Although it was a restaurant at this time, there was no font size. Most people who come here to eat white meat are poor and beggars, so they call it a casserole house. Beggars used to beg in a casserole, begging and eating with firewood when it was hot, so it was called a casserole. This is the origin of the name of casserole house.
During the Daoguang period of Qing Dynasty (182 1- 1850), there was a white meat restaurant called Heshun Pavilion in Dongsi archway, and its business declined. When the shopkeeper saw that the casserole house was doing well, he found someone to make peace with it and merged with it, and changed its name to Heshun Building. After the casserole house was officially renamed Shunju, it rented several old houses around, reopened the shop, and asked people to write a plaque, which greatly improved the business environment and made the business more prosperous.
It turns out that the owner of Rushun Pavilion is surnamed Liu. After he took over the business and settled down, he invited a relative who was a chef to be a chef. He made great efforts in traditional cooking, created some special white meat dishes, attracted many nearby nobles and rich celebrities, and the casserole house became more and more famous. The way to eat white meat comes from sacrifice, so there are many taboos and stresses. Cook only white soup, stir-fry with fire, do not stir-fry or cook, do not use vegetables, only dip in refined salt powder. Therefore, chefs who make meat dishes for offering sacrifices to gods try their best to enrich the varieties with limited means. Burning means frying and then cooking.
Starting a prairie fire is the practice of burning raw pork and mutton before Manchu entered the customs. Roast the pork with skin on the fire, scorch the skin, remove the burnt old skin on the outer layer, slice it and cook it in the pot. Boiled pork and viscera are stewed in a large pot with strong fire, and then simmered with low fire to make the soup taste into the meat. Slice it after cooking, and eat it with seasonings such as soy sauce, garlic paste, chives, bean curd with soy sauce and sesame oil. Boiled in casserole house, you can make 24-, 32-, 48-, 64- and other sauces, and each dish has a nice name.
Although the name of casserole house is Shunju, people are still used to calling it casserole house. Before liberation, there were three plaques in the casserole house, with Shunju on the left, the casserole house on the right and the white meat restaurant in the middle, which was also very distinctive. This casserole house was originally opened by Liu, and later it was handed over to chef Wu. Until the liberation of public-private partnership, or Wu Jingli.