Characteristics of stewed small intestine dishes

According to "Diet in the Palace" written by Xie Ehao, the wife of Pu Jie Aisingiorro, Qianlong made a southern tour for forty-five years (1780) and stayed at An Lan Garden in Yangzhou, Chen Yuanlong. The dishes cooked by chef Zhang Dongguan of Chen are very popular with Qianlong. Later, Zhang Dongguan entered the palace with Qianlong and served as the main material of Jehol Palace. Zhang Dongguan, a native of Suzhou, knew that Qianlong loved thick food, so he made a meat dish with pork belly, clove, cinnamon, licorice, Amomum villosum, cinnamon, nutmeg and cinnamon. These nine spices are prepared in different amounts according to different solar terms in spring, summer, autumn and winter. Because Zhang Dongguan is from Suzhou, the broth cooked with this spice is called "Su Zao Tang" and its meat is called "Su Zao Meat". Vendors selling jujube meat set up stalls outside Donghuamen in the morning to make breakfast for officials entering Shengping Company. After the Republic of China, Jing Quan's restaurants in Shichahai and Dongan markets were the most famous for selling Soviet-made meat. In Yan Dou's "Miscellaneous Poems on Snacks", there is a poem about Su Zao meat, which says, "Su Zao is full of greed, and the soup is dyed with meat to embed it. Even if the gluttonous people say they are tired, a cup of ointment is full of shirts. " And note: "Su-made meat, with long strips of fat, stew sauce is extremely bad, its taste is extremely strong, cooked with fire, buyers often eat it with meat embedded in fire." So how did this Soviet-made meat evolve into small intestine stew? There are countless restaurants selling braised pork in Beijing, but the most famous one is Xiao Changchen, a century-old shop. Xiao Changchen's earliest business boundary was Nanheng Street outside Xuanwu Gate.