Month: January 2019

Sanlitun’s newly opened store in Beijing

Exclusive custom slate baking tray.

Mainly serves Northeast Yanji flavor barbecue.

More than 20 kinds of sauces and sauces are more than meat.

Gus Angus 5A Snowflake Eyes Steak is the main product in the store, which are limited supply every day. The snowy road of the eye beef is very beautiful. After a large plate, you need to use a spray gun to ignite the lock, so that the oil and fragrance of the meat can be locked.

In addition to side dishes and basic ingredients, the restaurant also offers 6 flavors of sea salt-free of charge, including rosemary, lemon and more. The fat content of the eye is high, the meat is tender and juicy, which can be compared with the cow. The milk is overflowing and does not need to be over-flavored. Only a small amount of salt can be used to maximize the sweetness of the meat itself.

Slate barbecues require a masterpiece of handling the heating temperature. The waiters in the owner’s family are all trained and skillful. It is recommended that lazy people call the baking service directly. Especially like the flesh and the veggie Angus Snowflake Steak which pays attention to the original meat. When roasting, you can also ask for your personal preference. If you want to eat in a few minutes, you can bake it into a few minutes. The thick beef chops recommend a slight soy sauce flavored barbecue sauce.

This store is a hiding Yanji Flavored Sauce Museum, a total of more than 20 kinds, different parts of the meat. There are corresponding with unique sauces, which are daily needed to be marinated in different ways. The roast duck meat that Yanji’s place is very popular too. The duck meat under the Changbai Mountain soil is extraordinarily rich and juicy. Together with the wild sand ginseng of Changbai Mountain, it is made up of famous dishes that have been passed down for hundreds of years. The spicy oil is not too sultry.

The pork belly, which is inseparable from Korean-style barbecue, has three ways to eat at home: original, seasoning, and spicy. Not only the atmosphere of the sliced meat but also the amount of the side dish is very attractive. All of them have been pre-adjusted, and it is very fragrant to eat directly with garlic slices and lettuce. Eat meat first, then stir-fry. You can add a little cabbage in the free side dish, and the dish is full of gravy, full of pot.

In addition to barbecue, his family can also eat a lot of Yanji specialties. Going deep into the soul of the Northeast, the ancient method of pot meat has the highest preference by customers. The garlic slices are sour and hot soup and poured on the meat just out of the pot, which this is the classic flavor. The true classic taste does not require complex spices. Only the perfect ratio of vinegar, sugar, and salt. Taking a bite with a hot one, you can feel the skin is crispy and the meat is tough and tender.

“Without a bowl of dumplings in the winter solstice,

 Ears will be frozen because no one is a willing tube.” 

(I know this sounds so stupid in English, however, this punchline in Chinese is famous)

With dumplings, it seems that the feeling of the New year could be more intense.

The shop in Haidian, China, is small, where hidden in the unremarkable corner, 

Became the keys to homesickness for all who wandering outside.

The aunt who makes Dumplings stood behind a counter for seven years,

And every full of round dumplings are coming from her hand.

Taste the dumpling with a spoonful of chili oil in balsamic vinegar

Garlic cloves are white like ivory, spicy taste penetrates the brain through the tip of the tongue

The freshly baked dumplings are covered with a touch of white smoke.

Poke a bright and full dumpling in the bowl, and one bite can make the soup overflow everywhere, from the bowl to your soul

Even if you are burnt, you just cannot stop having another bite. This may be the magic of dumplings.

And there is no reason to explain that dumplings here are inexplicable with a hint of warmth.

Dumplings, are known by the world citizen, contain heart and sincerity from China

Fresh meat and vegetable at this store stuffing every morning

More than a dozen fillings are neatly arranged, where all kinds of bright colors making people appetite

Soft and flexible dumpling skin will never break even in long cooking time

Where only the tough dumpling skin can hold a lot of stuffing

Looks like ordinary ingredients

In the hands of this dumpling aunt, pinch, squeeze

Just a few seconds, a round shape and empty dumpling is a heavy baby

The hot air in the pot condenses water on the glass

Dumplings jumping into the hot water one by one.

---

There are some stuffing that I love the most:

Pork with fennel

The fennel tastes soft after cooking

After absorbing the oil, the green oil is bright.

People who don’t love are frowning, but those who love it just see them as treasures.

The aroma of fennel can give you full happiness and security

I will say that they are the taste of home.

In the presence of fennel filling, every northerner is like a child.

Where it is, full of warm and comfortable taste.

 

 

Pork with leek

The unique aroma of leeks always makes people who love it feels fascinating

Every bite is a scent

Some people think that leek with eggs are simply

And called them “Dark Cuisine & Biochemical Weapons”

But those people who love leek will never care about others’ feeling.

Even leek’s aroma need me to brush my teeth,

For leek pork dumplings, I am willing to brush ten times.

 

 

Around this store where the dumpling aunts hold, there are always nearby students.

Auntie will carefully keep the preservation method and cooking time for kids rushing for classes or families who buy them to eat at home

They may not only be good food but more the youth that I have spent here.

A taste of 15 years old tangerine peel.
A roast goose swimming out of the Pearl River.

---

Chenpi plum is the best near the Spring in China.

There is a lychee wood roast goose in Gujing Town under the Xinhui Festival.  The secret is also the tangerine peel. Originally because my friend Wen Jia took a special trip to eat the goose in the local, and said it really worth it.

 

The secret of baking:
The most fragrant roast goose is using the Lychee wood in the old year. This roast goose is hot and has a strong aroma. The bite goes first to the crunchy skin with a little bit of oil under the skin, which bursts open in the mouth. Chewing the goose, tender by tender, you can smell all about the incredible smell of the roast goose without the smell of poultry. Even the goose bones are smelling so good.

This roast goose uses the lychee wood produced in Lingnan in China. It has less smoke and is firm, and the fire is very firm yet not overheated. The roast goose could have the smell of fruity wood.

 

Fragrance: 15 years old tangerine peel by using three generations of the family recipe.

Another secret of this scented goose is the dried tangerine peel from the Xinhui Gujing Town. The dried tangerine peel is used in the marinade, which makes it really special that no one else could mimic to make it. The specialty of Gujing Roasted Goose is that the marinade is baked with geese which makes them delicious!

 

Hengyi, the place where near Guangdong, is also very proud of its own brine. 15 years old tangerine peel with more than ten kinds of spices, the inheritance of the family three generations makes the unique taste becomes true where no where other than this place is the same taste. The brine is poured into the roast goose to bake, and the brine is taken out when it is baked, soaking the goose and goose oil aroma. The taste of the goose after the secret brine is very delicious. The roast goose shop in the market generally accepts goose raised by the farmer’s retail family. But the goose is sold by catty, and the farmer refuses to sell the two-month goose, waiting for it to grow bigger. The age of the goose is fragrant.