What's in the stew?

There are also fire, pig intestines, pig lungs, tofu and so on.

Braised pork is a famous local traditional snack in Beijing. It is made of cooked pig intestines and pig lungs. Braised pork originated from Nanheng Street in the south of Beijing.

Braised pork is very popular in Beijing. Burn a well-shaped knife, cut the tofu into triangles, chop the small intestine and lung head into small pieces, scoop a spoonful of old soup from the pot and pour it into a bowl, then add some garlic paste, Chili oil, tofu and chives. When a hot bowl is served, the fire, tofu and lung head are all soup. The fire is thorough but not sticky, and the meat is rotten but not rotten, among which the small intestine tastes the heaviest. The intestines are tender, thick and not greasy, without any peculiar smell. If you eat a piece of white meat occasionally, the fat will be enough.

Basic introduction of "stew"

Speaking of the taste of old Beijing, the well-known roast duck and zhajiang noodles. Although it has only a history of more than 200 years in Beijing, it is known as the purest Beijing-flavored dark snack "stew" in old Beijing.

Braised pork intestines, pork lungs, fried tofu, stewed in a large pot with high fire, then taken out and chopped. This kind of food is only available in Beijing and can be heard several times in the world. Because of the particularity of the selected ingredients, some people talk about it, while others don't. Someone loves it, and loves it like life. In Beijing, there are few aborigines who don't like braised pork, which shows that Beijingers have a complex about braised pork. For them, it is a sacred thing to relieve their addiction by "stealing half a day's leisure".