Daci Pavilion ranks first among the "Eight Scenic Spots of Shanggu" with the reputation of "city pavilion reaching the sky" and has become a symbol of the ancient city of Baoding. Therefore, there is a saying that "you have never been to Baoding without Daci Pavilion". Daci Pavilion has been a Buddhist holy place since ancient times and is now a national key cultural relic protection unit.
Dacige sesame oil began in the third year of Baoqing in the Southern Song Dynasty (1227 AD). It was originally produced in the sesame oil workshop in Dacige Zen Temple. Its founders were General Zhang Rou, Duke Cai of the Yuan Dynasty, and He Boxiangzhi, Duke of Yi of the Yuan Dynasty. His younger brother He Boce. Dacige Sesame Oil Shop is one of the oldest sesame oil shops in my country.
In the 30th year of Qianlong’s reign in the Qing Dynasty (AD 1765), when Emperor Qianlong passed through Baoding, by chance, Dacige sesame oil was ordered by Emperor Qianlong as his royal meal.
Adhering to the long history of the ancient temple, Dacige sesame oil is made of high-quality materials and rigorous workmanship. It uses selected sesame as raw material and uses a small stone mill to process it using special techniques. It maintains the simple flavor of sesame sesame oil and its color is brown. Red, clear and translucent, with long-lasting flavor and fragrance. Dacige sesame oil has been passed down from generation to generation. Although the years have changed, its flavor remains the same. Guifaxiang 18th Street Mahua is a traditional food in Tianjin. It is a century-old mahua shop adhering to traditional craftsmanship.
At the end of the Qing Dynasty, on the west side of Haihe River in Weihai, Tianjin, at the south end of the bustling Xiaobailou, there was an alley called "Eighteen Street". A man named Liu Laoba opened a shop in this alley. He opened a small twist shop called "Gui Fa Xiang". This man is very smart and capable, and he has a unique skill in frying fried mahua. The fried twists he makes are made from real ingredients, using refined white flour and fine oil. The fragrance of the twists made every day can spread throughout the alleys. People smell the fragrance and flock to his shop to buy, so his shop is always crowded with customers.
Eighteenth Street Mahua has exquisite selection of materials, sophisticated craftsmanship, golden color, crispy and sweet taste, and mellow flavor. It enjoys a high reputation at home and abroad. The twists filled with assorted fillings are not only crispy, oily, more fragrant as you chew, moderately sweet, and beautiful in shape, but also because they are thoroughly fried, moisture-free and preservative-free. They can be stored for three months in spring and autumn, and also in summer. It can be stored for two months, which is amazing. It will not lose smell, become soft or deteriorate when placed in a dry and ventilated place for several months.
During the production process, after the twists are formed, they are put into a peanut oil pan and fried over low heat, then sandwiched with rock sugar cubes, sprinkled with green and red silk, melon strips and other small ingredients to make the fried dough The soft and sweet twists are unique, creating assorted stuffed hemp flowers. Because the shop was once located on the 18th Street of Dagu South Road, people used to call it 18th Street Twist. Dacige Sauce Garden originated in the third year of Baoqing in the Southern Song Dynasty (AD 1227). The founder of Dacige Sauce Garden was He Bace, the brother of Zhang Rou, Duke of Cai of the Yuan Dynasty and He Boxiang, the Duke of Yi of the Yuan Dynasty. Dacige Sauce Garden is one of the oldest sauce gardens in my country.
In the 30th year of Qianlong’s reign in the Qing Dynasty (AD 1765), the pickles from Dacige Sauce Garden were ordered by Emperor Qianlong as the royal meal.
Dacige Pickles purchases raw materials and strives to be excellent, regardless of the price. For example, when purchasing small carrots, the price will vary, but they must remain tender and crisp. When buying chive flowers, you need fresh and pure flowers without flower seeds or flower bells. But the purchase price is often twice as high as ordinary chive flowers. If the finished product made from such raw materials is of high quality, there will be no firewood and no dregs of food.
In order to ensure the pure taste of Dacige pickles, the sales process has strict requirements. The pickles must be stored in the sauce vat, and as many as they are sold come out of the vat, from the vat to the customer's hands in a very short time.
Dacige Sauce Garden not only maintains the fine tradition of northern flavor, but also absorbs the specialties of southern sauce gardens to form its own unique craftsmanship. Its characteristics are sweet, salty, tender, crispy and rich in sauce aroma. It has always inherited the tradition of Dacige pickles. Some have the taste of old people. The founder of Quanjude is Yang Quanren. When he first arrived in Beijing, he sold raw chickens and ducks in Qianmenwai Meat Market Street. Yang Quanren has a detailed understanding of how to sell ducks, and his business is getting more and more prosperous. He lived frugally and saved more and more money like a snowball. Every day when Yang Quanren goes to the meat market to set up a stall to sell chickens and ducks, he has to pass by a dried fruit shop called "Dejuquan". Although the shop's signboard is eye-catching, its business has been declining. In the third year of Tongzhi (1864), the business collapsed and was on the verge of bankruptcy. The shrewd Yang Quanren seized this opportunity and spent his many years of savings to buy the "Dejuquan" store.
Now that you have your own shop, what font size should you choose? Yang Quanren invited a Feng Shui master to discuss the matter. The Feng Shui master walked around the shop twice, then suddenly stood still, twirling his beard and said: "Ah, this is really a Feng Shui treasure land! Look at the two small alleys on both sides of the shop, they are like two sedan poles. In the future, building a building will be like an eight-carriage sedan, and the future will be limitless!" Mr. Feng Shui rolled his eyes and said, "However, this shop was very unlucky in the past, and it is difficult to get rid of its bad luck. Reversing the old name of "Quan" and calling it "Quanjude" will help you avoid bad luck and embark on a smooth road." Mr. Feng Shui's words made Yang Quanren smile. The name "Quanjude" is exactly what he had in mind. Firstly, his name has the word "Quan" in it. Secondly, "Jude" means to gather virtues, so he can flaunt his virtues in doing business. So he named the store "Quanjude". Then he invited Qian Zilong, a scholar who was very accomplished in calligraphy, to write the three characters "Quanjude" and made it into a gold plaque to hang on the lintel. The characters were written vigorously, powerfully, and eye-catchingly, adding a lot of color to the shop.
Under Yang Quanren’s careful management, Quanjude’s business is booming. Yang Quanren is smart and capable. He knows that if he wants his business to prosper, he must rely on a good chef, a good waiter, and a good shopkeeper. He often hangs around various roast duck shops, exploring the secrets of roast duck and looking for the masters of roast duck. When he learned that there was a master chef named Sun in the Jinhua Pavilion, which specialized in cooking roast ducks for the palace, and he was very skilled in roasting ducks, he tried every means to make friends with him. They often drank and played chess together, and their relationship became closer and closer. Master Sun was finally persuaded by Yang Quanren, and he came to Quanjude with a generous offer.
Quanjude hired Master Sun, which means he has mastered all the techniques of hanging oven roast duck in the Qing Dynasty. Master Sun changed the original oven into a hanging oven with a large furnace height and a deep and wide furnace. It can roast more than a dozen ducks in one oven. It can also roast ducks while roasting them. The duck he roasted was beautiful in appearance, plump and plump, bright in color, jujube in color, crispy in skin and tender in meat, delicious and fragrant, fat but not greasy, thin but not woody. Quanjude Roast Duck won the title of "Beijing Master's Delicious Food". Yuya" reputation.
The main reasons why Quanjude has become a famous restaurant are its honest selection of ingredients, exquisite cooking skills and careful operation; Roast duck is Quanjude's main business. From duck selection, feeding, slaughtering to barbecue, everything is meticulous. Zhang Yiyuan Tea House, located in Dashilar, Qianmen, was built by Zhang Wenqing, a native of Dingtan Village, She County, Anhui Province in the 34th year of Guangxu's reign in the Qing Dynasty (1908). The name of the store comes from the meaning of "One Yuan Begins and All Things Are Renewed". It means a good business opening and continuous innovation and development. Zhang Wenqing is a native of Dingtan Village, She County, Anhui Province. He came to Beijing as a young man and worked as an apprentice at Rongtai Tea House in Ciqikou outside Chongwenmen. Later, he set up a tea stall in the flower market and the business was very good. After establishing Zhang Yiyuan Tea House in Dashilar, Zhang Wenqing went to Fujian to open a tea shop in person. Dozens of houses were built on a hillside on the outskirts of Fuzhou, and local workers were hired to buy freshly picked tea leaves on time and buy flowers to smoke themselves. According to the taste of the people in the capital and the north, it is brewed and blended on the spot to form a unique small-leaf scented tea. It is recognized among the people of the capital and widely spread for its clear soup, strong taste, fragrant entrance and endless aftertaste.
Zhang Wenqing runs his own tea factory, which not only allows him to smoke tea with special flavor, but is also much cheaper than buying it from tea wholesalers in Beijing. Therefore, Zhang Yiyuan Tea House sells tea of ??the same grade cheaper than other tea houses. Zhang Yiyuan Tea House often sends people to some tea shops to understand the selling prices and product conditions, and buys back the tea sold by others and compares it with its own tea of ??the same grade, so that the quality of its own tea is better than that of its peers. According to the tastes of the people in the capital and the north, he brews and blends the tea on the spot to form a unique small-leaf scented tea, which is characterized by clear soup, strong flavor, fragrant entrance and endless aftertaste. Zhang Yiyuan Tea House has a complete range of goods, high quality and low prices. It treats customers politely, has a kind attitude and is flexible in management. The store of Zhang Yiyuan Tea House not only has a tea tasting table, but also tea samples, allowing customers to see the goods first before buying tea. "Goubuli" was founded in 1858.
During the Xianfeng period of the Qing Dynasty, there was a young man named Gao Guiyou in Yangcun, Wuqing County, Hebei Province (now Wuqing District, Tianjin City). Because his father had a son in his forties, he gave him the nickname "Gouzi" in order to raise a son safely. He can be taken care of as easily as a puppy (according to northern custom, this name is full of simple and loving family affection). Gouzi came to Tianjin to study at the age of fourteen and worked as a waiter at Liu's Steamed Food Shop on the edge of Tianjin's South Canal. Gouzi was ingenious and studious, and with the careful guidance of the masters, he became a noble friend in making steamed buns. He kept improving, mastered his skills, and soon became famous.
After completing his studies in three years, Gao Guiyou had mastered various techniques of making steamed buns, so he became independent and opened a snack shop specializing in steamed buns - "De Ju Hao". He uses a 3:7 ratio of fat to lean fresh pork, adds an appropriate amount of water, and serves it with pork rib soup or tripe soup, plus finely ground sesame oil, special soy sauce, minced ginger, minced green onion, seasonings, etc., and carefully mixes it into the stuffing for steamed buns. The bun skin is made of semi-risen dough. After rolling into strips and adding ingredients, roll it into a round skin with a diameter of about 8.5 cm and a uniform thickness. Wrap the fillings in, carefully fold them with your fingers, and twist the pleats with force at the same time. Each bun has 18 fixed pleats, and the pleats are uniformly dense, like a white chrysanthemum shape. Finally, it is steamed in the oven with hard air.
Because Gao Guiyou is good at craftsmanship and is very conscientious in his work and never adulterates, the buns he makes are soft in texture, fresh and not greasy, resemble chrysanthemums, and have unique color, fragrance and shape, attracting people from all over the world. People came to eat steamed buns, the business was very prosperous, and the reputation soon spread. As more and more people came to eat his steamed buns, Gao Guiyou was too busy to talk to the customers. As a result, the steamed bun eaters jokingly called him "a dog who sells steamed buns and ignores people." Over time, people took it easy and called him "Goubuli", and the steamed buns he sold were called "Goubuli steamed buns". However, the original store name was gradually forgotten by people.
It is said that when Yuan Shikai was the governor of Zhili and training the new army in Tianjin, he brought "Goubuli" steamed buns as a tribute to the Empress Dowager Cixi in Beijing. The Empress Dowager Cixi tasted it and was very happy and said: "The animals in the mountains, the geese in the clouds, the cattle and sheep on land, the fresh food from the sea, are not as fragrant as Goubuli, and the food can help you live longer." From then on, Goubuli steamed buns became famous and gradually opened in many places. semicolon.
Goubuli steamed buns are famous all over the country and abroad for their delicious taste. Goubuli steamed buns are very popular. The key lies in the fine materials and exquisite production. There are certain tricks in selecting materials, formulas, stirring, kneading and rolling out the dough. There are clear specifications and standards for workmanship, especially for steamed buns. The pleats are well-proportioned, and each bun has 18 pleats. The buns that have just come out of the drawer are neat in size, white in color and soft in texture. They look like buds of autumn chrysanthemums in the mist. They are refreshing to the eyes and soothing to the heart. When you take a bite, they are oily and watery, fragrant but not greasy. They have always been favored by the people and friends from all over the world. . In the bustling commercial district outside Beijing's Qianmen, opposite the famous Dashilar Shopping Mall, there is an attractive restaurant, the Duyi Shaomai Restaurant with a long history and well-known both at home and abroad. People come here one after another, not only because there are not many shaomai operators in Beijing and this restaurant specializing in shaomai is famous far and wide, but also because there is a mysterious legend and touching story about this shaomai restaurant.
This hotel was opened in 1738 (the third year of Qianlong's reign) by a young man named Wang from Fushan County, Shanxi. At that time, it was just a small restaurant selling seasonal meals and wine. Later, a small building was built, but after 14 or 15 years of operation, there was still no development, mainly because there were too many restaurants and pubs outside Qianmen. And some of them are very famous. In this fiercely competitive environment, this Shanxi native opens his store early and closes it late, even on the third day of the Lunar New Year. On New Year's Eve that year, Emperor Qianlong returned to the city privately from the suburbs. Seeing that every shop and restaurant was closed, only this one place was still brightly lit, so he came to this hotel with his entourage. The owner was very happy that there were still people coming in so late, so he entertained the guests attentively, greeted them warmly, and cooked the food carefully. When Qianlong was drinking and dining, he admired the hotel's food, drinks and hospitality, and was especially interested in the fact that they were still open to welcome guests on New Year's Eve. So he asked the owner what the name of the restaurant was. The owner said: It's just a small shop, it doesn't have much money. What font size.
Qianlong said casually with some sigh: On New Year's Eve, all shops in the city are closed. You are probably the only one in Kyoto still open, so you can name your shop "Duyichu"! The shop owner didn't know that the person sitting in front of him was the current emperor. Although he felt comfortable with his praise, he didn't take it to heart. Who would have thought that two or three days later, several people from the imperial palace suddenly came to this small shop and gave them a plaque inscribed with the three words Youdu Yichu, inscribed with the imperial pen of Qianlong, Visitors from the Imperial Palace. Tell the owner: The person who dines here on New Year's Eve is Emperor Qianlong. There are four tiger head-like patterns on the top, bottom, left and right of the plaque with Qianlong's inscription. The tiger's eyes emit light, surrounding three large characters in the middle. The shop owner was so surprised that he immediately asked his staff to hang the tiger head plaque in the middle of the shop. He also covered the chair where Qianlong Xu Xiye sat with yellow silk cloth, saying that it was a throne, and enshrined it there. The earthen corridor from the store entrance to the seating area was protected and was no longer cleaned. It was said that there was an earth dragon hidden under this road. As a result, the dirt road grew taller every year. Until the liberation, this road was never cleaned. The dirt road in the corridor is still preserved. When the emperor arrived, he also inscribed a plaque on the store. The reputation of Duyi naturally shocked the capital, and business became particularly prosperous. The shaomai made in Duyi is very exquisite in workmanship. The shaomai skin is made from hot noodles and stuffed with three delicacies, pork, and crab meat. The shape of the wrap is like a pomegranate or a lotus, and it tastes particularly delicious. Shaomai is Duyiji's flagship product. In addition to Shaomai, they also have some unique foods, wines, dishes, stir-fries, etc. Gongdelin Restaurant was founded in Shanghai in 1922 by Zhao Yunshao, a disciple of Master Weijun of Changji Temple in Chenghuang Mountain, Hangzhou.
When it comes to vegetarian food, most people may think of eating vegetarian food and chanting Buddha's name. In fact, there is a difference between vegetarian food and vegetarian food. Vegetarian food refers specifically to food cooked by temple staff in the temple. Buddhism believes that eating vegetarian food and not killing animals are manifestations of piety. Vegetarian cuisine is for the public. Vegetarian restaurants are located in downtown areas, which are different from quiet places in Buddhism, so they can only be called "vegetarian dishes" rather than vegetarian dishes. The distinctive features of its vegetarian dishes are that they are mainly fresh in season, with exquisite selection of ingredients, exquisite skills, wide variety and unique flavor. It is usually cooked with plant-based raw materials such as vegetable oil, edible fungi, fresh fruits and vegetables, soy products, gluten, bamboo shoots, algae, and dried and fresh fruits.
Buddhist vegetarian dishes are very particular. The main raw materials of the dishes are "three mushrooms and six ears". The three mushrooms refer to shiitake mushrooms, straw mushrooms, and mushrooms. The six ears refer to black ears, white ears, cloud ears, ground ears, stone ears, and white ears. Of course, there are also its various edible fungi, fresh fruits and vegetables, soybeans and re-products. The "big five meat" foods are absolutely prohibited, and the "small five meat" are not allowed during the cooking process. In other words, spicy and aphrodisiac condiments and vegetables such as onions, ginger, garlic, onions, and leeks that are usually seasoned must not be used in Gongdelin dishes. However, without these seasonings, it does not mean that vegetarian dishes will lose their flavor. Let’s talk about the dish of Eighteen Arhats. Legend has it that monks from a monastery went down the mountain to beg for alms. When they came back, each of them had very little food, and they couldn't even cook a plate of vegetables by themselves. A monk said: "It's enough to fry them together." Unexpectedly, they tasted great after they came out of the pan. All the monks said: "Good food, good food." What name should we give this dish? A wise monk counted the number of people around him, and there were exactly eighteen people, so he said: "Let's call it Eighteen Arhats." Later, this dish was spread among the people and then introduced into restaurants. The chefs of Gongdelin Restaurant re-adjusted the main ingredients of the original dishes based on the principles of scientific input and rational nutrition, making this dish not only good in color, aroma and taste, but also rich in nutrients. Eighteen Arhats has become the first choice dish for diners to dine at Gongdelin Restaurant.
Seeing the crispy eel with sesame oil, stir-fried crab noodles, cumin mutton skewers, vegetarian braised pork, braised sea cucumbers, charred fish fillets... You may never imagine that you have entered a Buddhist restaurant. Vegetarian restaurant. If you taste it carefully, you will be able to taste the subtle fragrance in the taste that is like meat but not meat. This is the difference between Gongdelin Vegetarian Restaurant and other restaurants. Another major feature of Gongdelin is that the vegetarian dishes it makes not only taste like meat dishes, but also look like meat dishes, making it difficult for you to tell the real ones from the fake ones.
Gongdelin’s vegetarian dishes are based on Huaiyang flavor, compatible with the essence of vegetarian dishes and folk vegetarian dishes, combined with the tastes of northerners, and established its own unique style. The vegetarian dishes of Gongdelin are not only the crispy eel with sesame oil and stir-fried crab noodles mentioned above, but also the Vajra Fire Recipe, Tianzhu Vegetarian Vegetarian Vegetarian Vegetarian Vegetarian Vegetarian Restaurant, Luohan Vegetarian Vegetarian Vegetarian Vegetarian Vegetarian Vegetarian Vegetarian Food, Ruyi Purple Abalone, Pudu All Living Beings, Ginkgo Aloe Vera, etc. The signature dish is also the dish that is most praised by diners. However, when you see these dish names, please don’t think that you have entered a temple. These exquisite dishes are just vegetarian dishes created by Gongdelin for you. They reflect the Buddhist culture of Gongdelin’s decoration style and the unique “Qing, "Pure, clean" atmosphere is the best choice for you to cultivate your mind and nature. Er'er Eye Fried Cake originated during the Gengzi period of Guangxu in the Qing Dynasty (1892). At that time, Beimenwai Street in Tianjin was the Tongde Street Avenue leading to the capital. Guayi Street, Zhenshi Street, Zhugan Lane, etc. on the east and west sides had, The city’s largest market for fresh and dried fruits, leather goods, dyes and medicinal materials. The shops are lined up in rows and the customers are busy, attracting many small vendors selling various food products to set up stalls here to attract business.
Liu Wanchun (1874-1962), the first generation shopkeeper of the Ear Eye Fried Cake Shop, changed his position from pushing a wheelbarrow in the Drum Tower to selling goods on the street in Beidaguan area. There are stalls on the street outside the north gate at the west entrance of the street selling fresh food. Later, Liu Wanchun partnered with his nephew Zhang Kuiyuan, rented an eight-foot-square storefront on Beimenwai Street, hung up the sign of "Liu Ji" fried cakes, and opened a fried cake shop.
At first, he only sold about 20 to 30 kilograms a day. Because Liu Wanchun’s fried cakes were carefully selected from ingredients, carefully made, high-quality and low-priced, they were outstanding among the fried cakes sold on Beimenwai Street. Outstanding and unique, Liu Wanchun earned the nickname "Zhao Cake Liu", and his business became increasingly prosperous.
After that, Liu Wanchun’s sons Liu Yucai, Liu Yushan, Liu Yushu and others entered the store one after another, and the sales volume of fried cakes reached more than 100 kilograms every day. During the holidays, people borrowed the homophony of the word "cake" to gain success step by step. They rushed to buy and feed each other, with sales volume reaching more than 400 kilograms. Whenever there is a baby, a birthday, or a birthday event, people make reservations in advance and buy in large quantities, making the fried cake business booming. Liu Ji's fried cake shop began to gain fame because the fried cake shop is located next to a narrow street only more than one meter wide. Hutong - Er'eryan Hutong, people humorously call Liu Ji Fried Cake after Er'an.
During the Japanese-Puppet period, Er’eryan Fried Cake Shop was forced to join the Chamber of Commerce and named “Zeng Sheng Cheng”, but it was not accepted by the masses. As time passed, Zeng Shengcheng's official title was gradually forgotten by people, but the nickname of Er Eye spread like wildfire and is widely circulated to this day.
The traditional Er’anyan Fried Cake is made from yellow rice and glutinous rice produced in Wen’an and Ba County along the Bei Canal, Hexiwu and Ziya Rivers, which are soaked in water and then ground into porridge with a stone mill and served in a cloth bag. middle. After being fermented with water and mixed with alkali, it is used as dough; then cinnabar red beans produced in Tianjin are used to make bean paste, add high-quality brown sugar to boil in a pot and stir-fry into bean paste filling, make the filling after cooling, wrap and warm Add oil (130℃) to the pot and turn frequently. The fried cake will be golden in color and bursting with thorns. The outer skin of the fried cake will be crispy, the inside will be soft and sticky, and the bean filling will be sweet and refreshing, with a unique flavor. Donglaishun Restaurant is located in Dong'an Market on Wangfujing Street in Beijing. It is a well-known time-honored Muslim restaurant at home and abroad. In the 29th year of the reign of Emperor Guangxu of the Qing Dynasty (1903), Ding Deshan (also known as Ziqing), a Muslim from Cangzhou, Hebei Province, set up a small rice stall in the Dong'an Market on the east side of Wangfujing Street, selling civilian snacks such as bean juice, grilled cakes and mixed noodles. . Halal has always been based on cleanliness and careful eating, and Ding Deshan is good at operating with integrity, so the business of the small rice stall is getting bigger and bigger.
Three years later, a shed was erected at the original rice stall and the signboard "Dong Lai Shun Porridge Stall" was officially hung. This was the beginning of Dong Lai Shun Restaurant. In 1912, Yuan Shikai, who stole the fruits of the victory of the Revolution of 1911, created the "Beijing Mutiny" and burned the Dong'an Market to ashes, and the Donglaishun Porridge Shed was not spared. The "Dong Laishun" signboard that Ding Deshan worked so hard to manage suffered a fatal blow for the first time. This disaster did not discourage Ding Deshan.
He identified Wangfujing as a treasure land for business, raised bonuses, and got help from his friend Zhang, the owner of Guangxing Wood Factory. After the mutiny, he built several tile-roofed houses at the original shed location, and reopened in 1914. opened and changed the name of the store to "Donglaishun Mutton Restaurant".
In 1914, Donglaishun added fried, grilled, boiled mutton and stir-fry dishes, and changed its name to Donglaishun Mutton Restaurant. He tried every means to hire a famous chef from the Zhengyanglou Restaurant outside Qianmen with a high salary to help teach Dong Laishun's mutton with exquisite knife skills. After cutting it, he spread it on a blue and white porcelain plate, and the patterns on the plate were faintly visible through the meat slices.
By the 1930s and 1940s, Donglaishun's mutton-shabu-shabu became famous in the capital. Some accounts in the 1930s recorded that more than 50,000 kilograms of mutton were sold in the peak season each year. Dong Laishun also later opened a soy sauce garden workshop. The soy sauce, sesame oil, sesame paste, sugar garlic, chive flowers, hot pot, etc. required for mutton shabu-shabu are all processed and produced in these workshops. After several generations of chefs learned from the strengths of other families and painstakingly studied the techniques for making mutton dishes, they gradually summed up a set of cooking techniques such as stir-frying, deep-frying, grilling, and stir-frying with unique flavors on the basis of quick-frying, roasting, and rinsing. The dishes are becoming more and more exquisite.
Donglaishun Restaurant has long been famous for its mutton-shabu-shabu operation. Over the years, it has maintained its characteristics of carefully selected ingredients, careful processing, complete cooking, and strong firepower. The mutton only uses five parts: the upper brain, big Sancha, small Sancha, grinding stalls and cucumber strips of castrated high-quality small-tailed sheep produced in the sheep-producing area of ??Xilingol League in Inner Mongolia. The cut meat slices are even more famous for being thin, even, neat and beautiful. Half a kilogram of mutton can be cut into 80 to 100 slices 20 cm long and 8 cm wide. Each slice weighs only 4.5 grams, and the slices are folded in half with clear texture. "As thin as paper, even as crystals, neat as threads, and as beautiful as flowers." It is cooked when put into sea rice and mushroom soup. It tastes fragrant and tender, not tangy or greasy. The condiments include sesame sauce, Shaoxing wine, soy bean curd, pickled chive flowers, braised shrimp oil, soy sauce, chili oil, chopped green onion, coriander, etc., integrating various flavors such as fragrant, salty, spicy, braised, bad, and fresh, plus The homemade white-skinned sugar-garlic and sesame sesame pancakes taste rich and have a unique texture. In addition, the shabu-shabu hot pot, which the store pioneered decades ago, is tall and has a large body, with plenty of charcoal without leaving ash. The iron grate at the bottom Thick and sparse, it is easy to ventilate and supply oxygen, ensuring that the charcoal fire is always strong and strong.
In addition to shabu-shabu, the store also sells a variety of halal stir-fry dishes. Its representative dishes include dry-fried mutton, fried tenderloin with coriander, grilled mutton skewers, it is like honey, chicken minced white fungus, roasted lamb leg, and white soup. There are more than 200 kinds of offal, hand-caught mutton, fried lamb tail and roast duck.
In the past hundred years, Donglaishun people, while adhering to the tradition, have learned from others' strengths and strived for excellence, creating a unique harmonious unity of color, aroma, taste, shape and utensils, forming eight characteristics of flavor-shabu-shabu: selection The ingredients are exquisite, the knife skills are beautiful, the seasonings are fragrant, the hot pot is popular, the soup base is fresh, the sugar and garlic are crispy, the ingredients are fine, and the auxiliary materials are complete, forming a unique feature. Daci Pavilion ranks first among the "Eight Scenic Spots in Shanggu" with the reputation of "city pavilion reaching the sky" and has become a symbol of the ancient city of Baoding. Therefore, there is a saying that "you have never been to Baoding without Daci Pavilion". Daci Pavilion has been a Buddhist holy place since ancient times and is now a national key cultural relic protection unit.
The Dacige Pastry Shop began in the third year of Baoqing in the Southern Song Dynasty (1227 AD), and its founder was He Bace. Although Dacige cakes have a long history, are passed down from generation to generation, are delicious and unique in flavor, in the beginning in history only a few people such as the emperor, ministers and Dacige monks could enjoy them.
Dacige pastries include two categories: pastries for external use and pastries for internal use. They pay attention to eating and baking them now, with good taste and unique flavor.
External pastries are mainly used for tribute, gifts, rewards, etc.
The pastries for home use are divided into five categories: seasonal pastries, perennial pastries, door-to-door pastries, banquet pastries, and holiday pastries, each of which has its own characteristics.
Seasonal cakes are made according to the blooming seasons of flowers, including vine flower cakes and lily cakes in spring; mint cakes and mung bean cakes in summer; chrysanthemum cakes and osmanthus cakes in autumn; carrot cakes and bean paste cakes in winter wait. The year-round pastries include Dasuhe, chrysanthemum cakes, Lily cakes, etc. Door-to-door pastries are specially prepared to entertain guests at your door, such as cups and marshmallows. Banquet pastries are made according to the nature of the banquet. For example, birthday banquets use "Shou" cakes, "Ruyi" cakes, etc. Holiday cakes include Lantern Festival, moon cakes, etc.
Dacige pastry is the crystallization of the wisdom of working people of all ages and a treasure in traditional Chinese food culture! Changzhou Weixiangzhai Noodle House was founded in 1912 and has a history of a hundred years. Its Changzhou Silver Noodles are famous in Changzhou, Wuxi and Shanghai. Page 93 of the book "Chinese Snacks (Jiangsu Flavor Volume)" edited and published by Jiangsu Provincial Catering Service Company in 1985 states: "Changzhou Silver Noodles were created by Weixiangzhai Noodle House, and egg whites were added directly to the flour, and then finely The noodles are rolled with toothed knives. The noodles are as white as silver and as thin as silk, hence the name.
The Changzhou Silver Noodles of Changzhou Weixiangzhai Noodle House pay attention to the ingredients and strict operating procedures. They are as thin as silk, white as silver in color, soft and smooth, rich in toughness, not mushy when cooked, and the soup is delicious. . Changzhou Weixiangzhai Noodle House's silver noodles are rolled with white flour, and 1.5 pounds of egg white is added to 10 pounds of flour. During the rolling process, the noodles are rolled twice more than ordinary noodles to make the noodles stronger. Finally, a "noodle knife" with 30 teeth per inch is used to roll out silver noodles that are "as white as snow, as thin as hair, strong, smooth and refreshing". This is the importance of "face". In those days, Changzhou Weixiangzhai Noodle House sold 10 packs of silver noodles with flour a day. Most of the noodle soups back then were made with eel bones, pork shoulder blades, chicken, sea anchovies, etc., carefully cooked by the chefs. In the past, most of the noodle toppings were fried in small pots, and what was important was the cooperation between the chefs from red case and white case. The cook's spoon on the stove was banging, and the cook's noodles were just delivered. At that time, a bowl of shredded pork noodles with pickles and vegetables cost only 1 dime and four cents, and a casserole of assorted pot noodles cost 6 cents. They were universally recognized as good toppings. Changzhou silver noodles have exquisite ingredients and strict operating procedures. They have the characteristics of noodles as thin as silk, white as silver in color, soft and smooth, rich in toughness, not mushy when cooked, and delicious soup.