After the store moved and expanded, Laojin was still the little frontrunner in the small alley. Most of the customers are old neighbors, and every mouth is a Beijing film. Old and young crowded around the small table. Every time the pot is brought in and taken out, those guys shout for everyone to step aside again and squeeze a way out.
No matter where, they don't sell frozen rolls, and they don't care about beef and mutton. Laojin only cuts one kind by hand. Mutton is pulled back from Langfang Dachang every day, and the origin of the variety is not advertised, but the victory lies in its biting and clean treatment. There are eight taels on the big plate, and the meat slices are thick, fat and well-proportioned. After a long time of rinsing, they are still surprisingly tender, and every bite is stirring.
Small materials have their own characteristics, which are made by the first generation of Laojin and the founding old shopkeeper who was an apprentice in Nanlai when he was a child according to the prescriptions of the master and other disciples. A lot of mature vinegar was used as the base material, which was sour and thin, but also greasy and fishy.
Address: 20 meters north of Yaoer Hutong, No.46 Xuewai Road, Xicheng District
|||| Old Beijing Fengzeju
As one of the first restaurants opened in Beijing in the1980s, it has received guests for more than 30 years, and was taken over by the second generation in their fifties, maintaining the form of a small family workshop with its own warmth.
Out of the demand for quality, the store is hands-on in almost all processes. Fresh mutton is picked back from niujie every day, and the machine slices should be rolled by themselves; Sugar and garlic are pickled at home, which is sour and sweet, refreshing and delicious; The leek sauce in the small ingredients was bought enough to make its own sauce when the leek was on the market in August; The kitchen also bakes various staple foods.
The overall quality of mutton is excellent, the division of labor between hand-cut and machine-cut parts is clear, and the texture of goat melon strips is clear, fat and thin, and chewy. Secret mutton is a new product developed in recent years. You can marinate it with Chili and cumin all night, and it's delicious without dipping it in sesame sauce.
It is suggested to focus on sesame sugar cakes and sesame cakes and steam them now. The sugar cake is crisp up and down, soft in the middle, sweet and mellow. Sesame cakes are better than layered ones, and they are full of flavor.
By the way, this store is also the back dining hall of the People's Art Theatre, and fans can look forward to seeing idols.
Address: No.53, Bao Fang Hutong, Dongcheng District (near Beijing Renyi)
|||| Yu Defu
There is only seven tables in a small shop on Guijie Street. Awesome, delicious, and good technology. Mutton is a castrated sheep in Inner Mongolia. It was slaughtered the night before, and the blood was drained overnight.
Cucumber strips are mainly thin, limited supply, one table. This is the most tender piece of meat on the sheep, shaped like a cucumber. A sheep has two hind legs, and there are only two cucumbers outside the two hind legs, one of which is less than two, so it is called cucumber strips when it is cut with a nearby piece of meat.
The butcher knife is excellent in workmanship, and each piece is extremely thin and bright red when unfolded. You know, the granddaddy of swordsmanship handed down from this shop is Yu Delong, one of the "Second Knife in Beijing".
Meat is not afraid of picking. The meat cleaver also taught you a verification method of Inner Mongolia mutton: eat mutton with chopped green onion and salt. You can eat the original flavor of the sheep, and the meat is not fat, which will show up immediately. The mutton was so fresh and refreshing that the goose abandoned the sesame sauce at that time and only tasted the real taste.
The master recommended the small fork, which is moderately fat and thin. Red lean meat is as thin as a rose, and white fat is as glittering and translucent as jade. After entering the clear soup, the longer I give it, the more it absorbs water after being heated evenly, and it turns into flesh-colored condensed fat, which tempts the stunner. I can't wait to take a sip. It is also rewarded with a strong taste, which makes people love to eat more and more.
People often judge the quality of mutton by whether there is foam in the boiled broth. However, Yu Defu's meat cleaver said that this may not be accurate. If the water in the pot doesn't boil, it will foam.
Address: No.264 Dongzhimennei Street (North Xinqiao Cross East)
Jubaoyuan
Niujie time-honored brand, the enduring old Beijing copper pot hotpot. Start queuing at 0: 30 in the morning/kloc-0: 00, and have a chance to eat their fresh sheep, which is brain-destroying. If you lie in bed, the good meat will be sold out.
Mutton comes from Inner Mongolia's own pasture and is delicious. Fresh sheep's tendons are thin but not firewood, and their tendons are tender. The best fresh-cut mutton is delicate and considerate in fiber and full of fresh juice.
Although the old Beijing copper pot hotpot generally refers to mutton, there is only mutton hotpot. However, in niujie, where the Hui people live in compact communities, we should not miss its cattle. The most popular beef is eye beef, which is frozen and cut by machine. Beef balls are also delicious.
The sesame cakes sold in limited quantities are well-deserved, fried crispy outside and tender inside, with obvious cumin flavor and some rich and indescribable spices. The receptionist said it was sheep oil that made it smell like this.
Address: No.5-2, Building 1 niujie Xili Commercial Building, Xicheng District (next to Muslim Supermarket)
2 | It's worth visiting.
||||| Hongyuan South Gate Hotpot
Many butcher shops approved by old Beijing are doing well. When they arrive at 5: 30 in the evening, they have to wait in line for more than an hour. Fortunately, there are many direct branches, and the ingredients are uniformly distributed by the head office, with stable quality.
Each branch has its own meat cutter, and photos of the internal competition of Hongyuan Group are hung on the wall. Cutting meat slices is one of the important projects, which shows the importance attached to knife workers.
Abandoning the traditional charcoal fire, the south gate set up a gas stove under the copper pot. The bottom of the clear water pot is also richer than other homes, and onions, ginger, mushrooms, red dates and medlar are all very lively. I ordered three bottom dishes, plus Chinese cabbage vermicelli and frozen tofu, for fear that diners would miss these old partners who rinse meat.
Speaking of his excellent reasons, the store manager has a loud voice: "The mutton is good, and the small materials are fragrant"-the hand-cut mutton is very regular, it is not broken when rinsed, fat and tender, and the lean meat fiber is full.
Sheep melon strips are the limit of Binjiang and Houhai stores. Machine cutting has many parts to choose from, so it should be washed quickly before thawing. It is not dry or firewood, and it is rich in meat, which is considered as the top grade in frozen meat.
Address: Dongli, Yongnei East Street, Dongcheng District/Building KLOC-0/3-1-2
|||| Ritan Hotpot
China classical decoration, cloisonne pot, foreigners will probably like it. There is no charcoal fire in the small pot, only two small alcohol stoves are used. The heating is too slow, and the mutton is a little warm and not easy to cook.
The sheep's upper brain and tendons in the fresh mutton platter are worth eating. The meat is bright red and the entrance is delicate. Goat melon strips are expensive, but they are quite fresh and tender. The meat quality of fresh mutton with no outer ridge is much worse.
Address: No.9 Ritan East Road, Chaoyang District (east of ritan park, opposite the Indian Embassy)
|||| Tripe Shenglong Jin
The time-honored brand that has been passed down to this day during the Guangxu period of the Qing Dynasty, with photos of four generations of descendants hanging high in the store. The special seasoning for deep-fried belly has won the national invention patent, which is also the foundation for the store to settle down.
The bottom material of rinse meat is thick, and the stress on refreshing the belly can cover up the smell of internal organs, hide the smell of fish, refresh the mind and facilitate diners to taste different tastes of various stomachs.
The sauce for deep-fried belly is made by the fourth generation, including pepper oil and other materials, which is very mysterious. Belly kernel is a symbol, the most tender of all fried bellies. Each plate is half a catty, and this plate needs eight sheep.
As far as hot pot is concerned, cucumber strips and sheep brain taste appropriate, but they are not amazing.
Address: South of Building 6, Liupukang 1 District, Ande Road, Dewai, Xicheng District
|||| Manhengji
This old Beijing hotpot restaurant on Ping 'an Street has a good business and combines Beijing characteristics. There are all kinds of hot pot dishes, such as sheep scorpion and Beijing-style stir-fried dishes, which are all "doing nothing", but it does not affect its hot pot quality.
Sheep brains are selling well, and there are extra thin sheep tendons, which are more tender to bite without losing their treasures. In contrast, the meat of Jubaoyuan is thicker and slightly harder.
Left: Fresh-cut Su Nite mutton; Upper right: sheep tendon; Lower right: Cut the hind legs of the best Su Nite lamb with a big knife.
Must be recommended: hand cut the best Su Nite mutton hind legs (panting) with a big knife, which is fat and thin, tender and juicy, and has no smell. Chewing and massaging greedy nerves is very comfortable.
Many repeat customers come for kebabs, and the roasted kebabs need to be dried or pasted to meet the demand.
Thin-cut beef looks good, but it tastes mediocre. Hand-cut beef is not standard, hard and chewy. The best snowflake ox eye meat is superior to the former in tenderness and freshness because of its location advantage.
Sesame sauce is salty, but now the fried Chili oil is extra points: it is only fried when guests appear, and it is still hot when it is just out of the pot. Chili oil is better in sesame sauce.
Address: No.0/4, Pinganli West Street, Xicheng District
|||| Dingmao Hotpot
A young shop, two Beijing men and a Beijing girl born in 1987 opened an old Beijing copper pot butcher shop on Gulou Street in Beijing. The soup base of orthodox old Beijing copper pot is water, ginger and onion, and the bottom of Yuanyang pot is on the right path; There are also medlar, dried seaweed, jujube and mushrooms, just for freshness.
In this antique Beijing store, the old Beijing soup base refers to sheep tail oil and beer. Although the practice of adding sheep tail oil can also be found in Beijing copper pot hotpot, adding beer is an innovation.
It is another feature of this store to code the eight Beijing pieces on carvings. Beijing Bakuai refers to the eight major parts of Beijing copper pot instant-boiled mutton: sheep upper brain, large (small) fork, sheep tenderloin, sheep grinding fork, single-headed sink, cucumber strips, sheep tendon and sheep tendon. Can satisfy the eight wishes of diners at one time, delicious and fun.
The taste and taste of sheep's tendon is the most sharp and chewy, which integrates tendon, fascia, fat and meat and goes straight to the realm of "flesh and blood sticking to the top".
Address: No.9 Gulou Street 12 1 Xicheng District
|||| Zhongyi Xuan
A shop in an alley on the second ring road, the process of finding a shop is like exploring the road in a maze. Small quadrangles, Jingyun drums, stores dislike the poor water quality in Beijing, and use Nongfu Spring to make the bottom of the clear soup pot, which is also considered to be intentional.
Sheep are Ningxia Tan sheep, not Inner Mongolia sheep traditionally used in old Beijing copper pot to rinse meat, and the smell is even lighter. However, the whole transportation will be expensive. Other families can eat a table of money, and this one is only enough to order two plates of mutton.
Address: No.34 Courtyard, Qingping Hutong, Dongcheng District
|||| Love the grassland
There is only one hand-cut fresh mutton, which is slightly thick, and some of it affects the taste. Supreme 3D Fat Sheep refers to mutton that has been sour for three days and nights. Compared with the hot mutton completely frozen from farm to table in the south, it is safer, but the price is quite supreme.
Their kebabs are very famous. The mutton skewers on the hind legs and brains of sheep are roasted to amber, rich and juicy, without cumin, only seasoned with salt; It is refreshing to have the Arctic Ocean.
Address: East Annex Building of Beijing Control Headquarters, Guangming Road 1, Dongcheng District (near Longtan East Road)
3 | Don't go.
|||| Hongyunxuan (Wei Bei Road Branch)
Only machine-cut mutton slices are sold. There are three kinds of meat: ordinary, semi-cloud and thin-thin, which are the only raw mutton sashimi in old Beijing, but frankly speaking, mutton is not suitable for raw eating, with poor taste and strong smell. Sashimi is nothing more than a skill demonstration to prove the quality of mutton.
Bright and beautiful colors, but eating them in your mouth is not the same thing. Fat meat is greasy, lean meat is dry wood, and chopsticks break when touched. The only advantage is that the bottom of the pot is as clear as ever after being rinsed for an hour, and there is almost no blood foam.
|||| Beiping Three Brothers (Guijie Branch)
In old Beijing, people who rinse their meat pay attention to standing still. Meat is unsweetened and indomitable. In order to show that their meat is good, the three brothers in Beiping may put the meat on a vertical plate, but as the popular science of instant-boiled mutton said, standing on a vertical plate is not the standard for good meat.
It can only be said that the fresh sheep went to the brain and cut their hands three times. I don't know why fresh mutton and melon strips completely abandoned the knife work, and they were made thick and stiff, too thin and firewood, losing the taste of old Beijing hot pot.
|||| Chang Ying San Brothers (Chang Ying Branch)
Full of people, but a little lonely. The best combination of the best sheep tendon and the best tenderloin can't stand the word "best" in terms of meat quality and taste. Fresh beef venetian blinds didn't get the taste buds bored, and the lamb chops were even a little scared.
|||| Laowu Four Seasons Hotpot (Caishikou Branch)
Hand-cut fresh mutton is dull in color, and the meat is very loose. Chopsticks will break when they are clipped. There are two suspicious dents on both ends of the hand-cut meat slice, and the surface is too flat, which is suspected to have been crushed by the mold. Lao Wu chose mutton as the best machine-cut meat slice sold in the store, but it was broken into eight pieces in the pot.
The only thing on the horizon is the staple food. The fried sesame seed cake has crisp surface and distinct inner layer, but it is not greasy at all. Fried steamed bread is crispy, with a soft heart in the middle and a layer of stinky tofu, which is fragrant and tumbling.
* * *
Cai Lan says it's interesting to cook shrimps and watch their colors. The same is true of instant-boiled mutton. Charcoal, fire, boiled water, scarlet, pale pink, white meat.
Copper pot, clear soup pot bottom, fresh mutton, sesame sauce, sesame cake, all together? No, you left three sets of Beijing copper pots to rinse meat.
Chinese cabbage, frozen tofu and vermicelli are the orthodox styles of Beijingers. Chinese cabbage is the only green vegetable in Beijing's memory and the only choice. The uneven shape of frozen tofu is to absorb the meat flavor in the soup. Fans come to the finale to absorb the essence of the soup base, and they are also responsible for wiping the sesame sauce in the small bowl and eating it dry.