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Nan Laishun Restaurant
Nan Laishun Restaurant, where Chen Liansheng worked for more than 30 years, was founded in 1937 and is the most famous restaurant in Beijing. One of the time-honored snack brands, shopkeeper Shi Kunsheng originally sells fried belly, and is known as "Baodu Stone".
He initially opened a small restaurant in Tianqiao Fair Market, named "Nan Lai Shun". At first, there were only three stores and about ten people, selling more than a dozen kinds of snacks and home-cooked dishes. The production of these snacks was not spread to outsiders and was difficult to imitate, so a brand was gradually created.
Since then, Nanlai has become famous in the capital for its fried, grilled, boiled mutton and fried tripe. There are also famous snack masters such as "Sheep Head Horse", "Cut Cake Rice", "Jiaohuan King" and others who have special skills. "Pie Zhou" and others sell hundreds of Beijing-style snacks and enjoy the reputation of "the first snack store in Beijing", so there is also a saying that "Beijing snacks are in Xuanwu, and Xuanwu snacks are in Nanlaishun".
Bean juice is the most popular snack among the snacks, which is the most characteristic of Beijing. Lin Haiyin, a famous Taiwanese writer, wrote in an article: "When a bowl of hot bean juice was brought to me, my eyes lit up. I haven't had this for more than 40 years. I drank three bowls in a row. I’m sorry to drink it again.”
Huguo Temple Snacks
When talking about Huguo Temple Snack Shop, we have to start with the Huguo Temple Fair in old Beijing. According to historical records, Huguo Temple was first built in the Yuan Dynasty. In the old days, there was a temple market on the eighth day of every lunar month, which brought together the famous unique snack vendors in the capital.
According to the memories of older generations, the most popular attraction of Huguo Temple in the past was the food stalls. The stall owners set up a tent, displayed their name, and set up tables and benches. Once the temple stopped, they set up a stove and sat on a pot. They placed condiment jars, bowls and chopsticks next to the pot, and then they started to prepare for the sale. : "Here comes the bean flour cake, asking for candy money!" "Is the donkey rolling in candy rolling?"
In 1956, the government organized more than a dozen vendors who were famous at the Huguo Temple Fair at that time. After the opening of the Huguosi Muslim Snack Shop at No. 93, which is adjacent to Huguosi Temple, Huguosi Snacks began to develop in a real sense. The snack bar has a wide range of varieties and affordable prices.
Although the store environment is average and it is full of people as soon as the meal arrives, but it is in such a place, watching many grandparents drinking soybean juice and eating charring rings, that I understand that eating has been passed down Food is the happiest thing.
Fangshan Restaurant
The Fangshan Restaurant in the east gate of Beihai Park opened in 1925. It is a group of dignified and simple ancient buildings. Fangshan is to imitate the methods of "imperial dining room" to make various dishes, with exquisite selection of ingredients and fine production.
It is especially famous for the four major palace snacks, such as minced meat sesame cakes, kidney bean rolls, pea yellow, small steamed buns, etc. The pea yellow is sweet and fragrant, delicate and delicious, and is not cloyingly sweet like the ones on the street. . These palace snacks have also won the Golden Tripod Award for high-quality products in the system of the Ministry of Commerce
Deshunzhai reservation price is hidden
Junwang Deshunzhai: a famous expert in making sesame seed rings in old Beijing, Junwang’s family During the Guangxu period of the Qing Dynasty, the production of sesame cake burnt rings began. Because the first generation was tall, white, fat, handsome, and had the surname Wang, he was nicknamed "Junwang". For more than 100 years, the Wang family has relied on these two snacks, Shaobing and Jiaohuan, to firmly establish itself in Nancheng, Beijing.
Address: Xiaoyou Hutong, Houhai, Shichahai, Xicheng District, Beijing (inside Jiumen Snacks)
Small Intestine Chen
During the Guangxu period of the Qing Dynasty, Chen Yutian of Sanhe County, Jingdong My grandfather, Chen Zhaoen, sold Su Zao Meat. In the old society, there were many poor people, so Su Zao Pork cooked with pork belly was expensive. Master Chen used cheap pork head meat instead of pork belly, and also added cheaper boiled pork belly. After more than a hundred years of inheritance and innovation, Chen Yutian's father Chen Shirong and his son Chen Yutian finally created the famous braised small intestine in Kyoto. After three generations of hard work, braised small intestines became famous, and Chen Yutian himself was also called small intestine Chen by guests.
Address: Xiaoyou Hutong, Houhai, Shichahai, Xicheng District, Beijing (inside Jiumen Snacks)
Fengnian Enema
Although this Fengnian Enema on Longfu Temple Street The store is not big, but its reputation is huge. This place mainly sells enema. It has been open for more than 50 years and has become one of Beijing's time-honored snack bars. Beijingers love to eat the enema here, mainly because of this small shop, which has been persistently pursuing the traditional flavor of Beijing-style enema and restoring new varieties of Beijing-style enema. In 2001, the place was renovated and the store was expanded. The clean and tidy dining environment made the small plate of Beijing-style enema more popular.
Address: No. 16 Longfusi Street, Dongcheng District, Beijing
Drum Tower Yao Ji Fried Liver "If you want to eat fried liver, just around the corner from Drum Tower." Their fried liver is so authentic that it is suitable for the taste of old Beijingers. The fried liver is good, the liver has the best taste, and the strong flavor of pork liver is very fragrant. The best fried liver restaurant among the old Beijing style snacks.
Address: 311-1 Gulou East Street, Dongcheng District, Beijing (southeast corner of Gulou Bay)
Braised Braised Zhang
It is said that there is a good one in Dongsi This stewed stew restaurant is definitely an authentic state-owned time-honored brand. This snack bar was taken over by the public during the public-private partnership in 1955 and has a history of more than 100 years. It used to be a wooden structure, but it was renovated into a tiled house in 1972. The braised food sold here is rich in flavor, delicate and cooked thoroughly. Many actors drive here to eat. When there are many people, three to four hundred bowls are sold every day, at least more than 200 bowls.
Address: No. 442, Dongsi North Street, Beijing
Breaking Belly King
Beijing’s long-established West Deshun Bao Belly King is from Laodong’an Market to Chaonei Street It has been 103 years since I came to Dongsi Art Museum, and a hundred years of vicissitudes have created this golden sign. Old Beijingers all know that the Belly Bursting King is the official title of Wang Jinliang, the old manager of West Deshun. His belly bursting was the best in Beijing and he was the real "King of Belly Bursting" in Beijing at that time. Every time Mei Lanfang, Xiao Mushroom, Ma Lianliang, Wu Suqiu, Hou Baolin and others from Liyuanxing perform at the nearby Old Jixiang Theater, they must come here to try the belly-explosion king.
Address: 1st Floor, Dongsi Hotel, No. 18 Dafu Lane, Dongcheng District, Beijing
There are many more
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