About Yu Qian came out, he hadn't seen him for a few months, so he went to the mastiff garden first. Lao Qiao sent a few more mastiff cubs, all of them alive and vigorous.

Seeing Johnson coming back from traveling around the world, Yu Qian didn't say a word, and directly pulled him to Tianxingju, and asked the four heavenly kings to help wash his stomach, and said: Return to the god of the old capital!

In the eyes of outsiders, fried liver is just a bowl of starch paste wrapped in fat sausage and pork liver, and I really don't know what to eat.

But I can't stand the old capital like the flavor of the sauce, among all the snacks, the most provocative is fried liver.

The reason why Tianxingju can represent the façade of fried liver is because it involves the birth and development of this kind of food, and eating fried liver is a matter without any controversy and suspense.

Johnson has admired the name for a long time, but it was the first time to eat it, and I found that although this thing is named after stir-frying, it actually has nothing to do with stir-frying, it should be said that it is boiled out of starch.

Because of the sticky texture, the old-fashioned way of eating is to directly hold the bottom of the bowl and suck it in a circle, without a spoon. If you look closely at the store, you will find that many elderly people drink like this.

It is said that at that time, the fried liver in the research and development stage also had pig heart and pig lung, and after several tests, only the pork liver and large intestine were left in the end. So there is also a very interesting afterword: How can you be like fried liver - no heart and no lungs.

"In my eyes, a good bowl of fried liver, the sauce is bright in color, moderately thick, although it is essentially starch base, but it tastes tireless at all, and there will be no peculiar smell of internal organs. The pork liver is tender, fat and tough, and it is chewed together in the fried liver, which also has a very different taste. ”

Yu Qian finished ordering the dish and said: "Every time I am in Tianxingju, I have a bowl of fried liver, two taels of pork and green onion buns." Seriously, this craving is not something that can be solved by roast duck and shabu-shabu. ”

He brought the bean juice to Johnson with his own hands: "Don't look at the intoxicating sour smell of bean juice, but like many snacks, it has also been in and out of the court. The Empress Dowager Cixi has a good mouth, right? She loves bean juice and can't extricate herself, and she panics when she doesn't drink it for a few days. ”

Johnson was very helpless, took a sip hard, and didn't know why, he just couldn't control the taste!

In fact, all heavily fermented foods have a characteristic: it is very torturous to accept, but once you really accept it, you will like it more and more, and even can't do without that taste, such as natto, stinky tofu, cheese, etc., all of which are addictive foods.

Don't think that soy juice and soy milk should have something to do with it, tell you, there is no such thing at all. One uses soybeans and the other uses mung beans, and the raw materials are not one. Mung beans are ground into a pulp with water, and the liquid on them is fermented and then boiled, which is bean juice.

A bowl of excellent bean juice smells intoxicating and sour, and the entrance is also sour, and it is difficult for people who come into contact for the first time not to doubt life.

Yu Qian took a big sip and said with satisfaction: "This place has been improved, Yin Sandou juice not far from the old Ciqikou is a peerless master, the small bungalow in the alley, there is always a long queue, there are only a few things, but everything is in order." I went to this shop two days ago just in time for the demolition, and it is said that it will be open in a few days, and it will be ...... then."

Johnson quickly shook his head, that's it!

Soon two plates of belly burst on the table, and for connoisseurs, this thing must be eaten in a specialty store. Because this kind of snack is eaten in the final analysis, it is the heat and taste, and it is not good to eat it yourself, and the taste is old, and you can't eat it at all.

Ruminants have 4 stomachs, and they pay attention to fine segmentation. Depending on the part, there is also a subtle difference in the time of explosion. Lamb tripe usually tastes better than tripe. Lamb tripe kernels are the most tender and the most expensive.

Sheep Sandan is relatively crisp and tender, and the serving rate is very high, and Johnson likes the lamb belly collar the most, which has a squeaky tooth feeling when chewed, and it is vigorous to eat.

Liang Shiqiu described in "Yashe Talks about Eating" that the earliest methods were divided into three types: salt explosion, oil explosion and soup explosion. Now the first two are less common, and the most eaten is soup burst, that is, blanched in water like shabu mutton, dipped in small ingredients.

Don't look at it, they all belong to the viscera series, and the belly burst was deeply loved by Peking Opera masters like Baylor and Mei Lanfang back then, and it belonged to the pastime of the rich. SC Johnson thinks it's a bit interesting to eat and play with a belly pop as an appetizer, but once it is treated as a meal, it can't help but feel monotonous.

The Four Heavenly Kings are in a state of flux!

If you want to talk about scenery, the world has its own merits, but when it comes to food, after eating all over the world, I still feel that the taste of hometown is the most authentic.

Especially chatting with people in the same way while eating, the feeling is indescribable.

The really authentic and powerful old snacks are hidden in the alleys, extremely low-key, without a signboard face, only relying on ingenuity and craftsmanship,

But it can be passed down from generation to generation for a hundred years.

According to the words of Old Man Hao: half of it is the exquisite dishes of the imperial court meal, and the other half is the fireworks of the long-lasting alleys. The collision of two very different food cultures gives rise to a unique and unique taste.

Looking for a place to drink beer at night, Feng Tang wrote a sentence in the book: When I was fifteen years old, a bad boy in my class told me that there are two joys in life, one is to drink a big glass of cold beer under the tree in summer, and the other is to hold a girl in the bed when it starts to be cold in autumn.

Walk through the winding alleys to find a small hidden courtyard, walk to the opposite public toilet when you want to drain the water when you drink too much, and look up to see the moon on the roof when you stand in the courtyard and smoke.

Wang Kuan recommended a place, close to Beiluoguxiang, leaning on Gulou East Street, guarding Andingmennei Street, and occupying an excellent geographical location of the nearby public toilet.

The original intention of the boss is to change the winery every three months, and the people who settle in are basically non-local craft beer brands, among which there are many top-notch products that are difficult to drink in China.

Adding the Takushima Ume to German-style smoked wheat not only makes the beer taste a bit like Ume soup, but also makes the original sour taste mellow and solid.

The citrus aroma of the tangerine peel itself is matched with the lemon aroma of coriander seeds, and the refreshing and slightly sour, slightly salty and slightly sweet taste unfolds in your mouth.

There is an imported supermarket opposite the bar, and you can even bring back a bunch of snacks from next door and put them on the long table in front of the floor-to-ceiling window, and drink beer with three or five friends.

According to Wang Kuan's words, if you don't drink it often, try banana wheat first, the taste is slightly thin, and you won't get drunk. Wine putty can drink Sanchongmen, Shaoshuai, Beijing Hermit, Cinnamon Rock Candy and Fuzi for a round to see if you can drink the pepper flavor?

Sitting in the old house of the courtyard, eating snacks mixed with peanuts and hawthorn strips, Kan Dashan in the south and north of the world, no matter how the bars in the hutongs are transformed, looking up at the sky, the small luck of bowing down and drinking is more addictive than the wine itself.