Showing posts with label Beijing. Show all posts
11 February 2016
Mutton hot pot, NanMen ShuanRou, HouHai, Beijing (南門涮肉 后海店, 北京, 中華人民共和国), PRC
The mutton
hot pot was the popular food of Beijing. Beijinger loved this hot pot in
winter. The climate of winter in Beijing was very chilled as ears broken off.
In the Kampo medicine, the mutton meat has an effect warming the body. The
evening was chilled to the bone. The restaurant of mutton hot pot were
generally seen also in Taipei. The climate of Taiwan was very comfortable and
wet-hot. I had never felt to want to taste mutton hot pot in Taipei.
The mutton
hot pot (涮羊肉
shuan yang rou) is similar to Shabu Shabu (thin sliced beef or pork meat dipped
to pass through in the hot pot) in Japan. The soup of mutton hot pot was very
simple, boiling water with some piece of ginger, cumin, jujube, and other herbs.
The soup filled the strange shape pot which had the funnel in the centre and donut
shape pot. Under the funnel, the charcoal fire was warming the soup.
The meat of
sheep which were cut and divided each part of muscles were served as several
different words. Interestingly, each part of muscles has different taste and
flavour. I had be surprised at a deep attachment of the Chinese people to their
food once more.
The mutton
hot pot is self-cooking food. Shuan 涮 is meaning to put something into
the liquid and pass through, as ShabuShabu in Japan. After Shuan the thin
sliced meat, you dipped the cooked meat into the white sesame paste with some
raw herbs. The well-cooked meat must be safe but a little bit raw cooked one
will have nice taste for customer. The white pink colour is an aim of cooking.
The smell, juicy texture will be enjoyable.
9 February 2016
Yangrou Chuan, Kaorouji, Beijing (烤肉季 羊肉串 北京 中華人民共和国), PRC
Sheep is
the animal in Eurasian continent. Through the history of Japan, there were few
description about sheep as farm animal. Under the Buddhism and Shinto religion,
meat eating was taboo in the Japanese society till Meiji era. The custom of
breeding sheep were tried after Meiji period from the reason of military
demand. The breeding sheep, pig and cattle might not have been adapted to the
agriculture of Japan due to the steep mountains on the islands.
21 January 2016
Beijing duck, Dai Dong, Beijing, PRC
The local but luxury space for enjoying Beijing duck
There were a lot of local people around the popular
restaurants in Beijing. All seats and table were filled with local Chinese
people. They had enjoy their evening with their family or their friends. The
broadcasting from Beijing were mainly about the political or economic topics.
We had enjoyed the nice atmosphere of the local restaurant where the local
Chinese people had had their dinner.
The course was started from the Beijing duck as the first
course. The duck was grown fat and nicely cooked. The caramel colour of the
skin was glossy. The meat was nicely cooked in the oven after well seasoning.
The sauce tianmianjiang was very sophisticated. Heyebing like the pancake was
still nice texture and thickness in itself.
Cutting into the duck
The skin of duck. The caramel glossy skin was crispy
herbs and miso sauce (tianmianjiang) for Beijing duck
Breast meat of duck eat with skin was very lovely texture and juicy.
steamed chicken
Fruit decoration
braised rum with spices
The Matsutake soup was also nice.
The presentations of the courses were modern but unfashionable.
The dry ice smoke with mandarin mountain of ice was obsolete.
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