Beijing's time-honored restaurants stock up on delicious meats to help you gain weight in the autumn
2024-08-07
한어Русский языкEnglishFrançaisIndonesianSanskrit日本語DeutschPortuguêsΕλληνικάespañolItalianoSuomalainenLatina
Beijing News (Reporter Chen Lin) August 7 is the Beginning of Autumn. According to the old Beijing custom, people should "put on weight" on the day of the Beginning of Autumn. The reporter learned that in order to cope with the Beginning of Autumn food customs, some time-honored enterprises in Beijing have increased the supply of meat products. Beijing Daoxiangcun's braised pork elbows, braised beef, pork heads and other cooked foods have increased the production of materials in advance; Kaorouwan's national intangible cultural heritage barbecue has received hot reservations; Emei Restaurant, Hongbinlou, Youyishun and other catering companies have prepared all kinds of signature meat delicacies.
At the Beijing Daoxiangcun factory store in Beiqijia Town, Changping District, there is an endless stream of customers coming to buy cooked food. According to the store manager Liu Jianjun, in recent days, there have been customers waiting before the store opens in the morning, and the cooked food team has been busy from morning to afternoon. In order to ensure the supply of cooked food products, the store has prepared 2-3 times more products such as pig's trotters and pig's heads than usual. Beijing Daoxiangcun also launched the "Beginning of Autumn, Please Put on Weight in Autumn" activity in offline stores, giving away a total of 9,000 lotus leaf cakes with pork elbows.
At the Beijing Daoxiangcun Food Factory, various cooked foods such as braised beef have begun to be produced with increased input. Photo by Beijing News reporter Wang Wei
Behind the store is the Beijing Daoxiangcun Food Factory, where various cooked foods such as braised pork elbows, braised beef, and pork heads, which are popular among consumers, have begun to increase the production of raw materials. In the meat production workshop, the chefs are deboning the pork elbows that have just been cleaned. The chefs are skilled in their craft, and the bones they deboned are intact and not broken. It takes an average of 10-20 seconds to debone a pork elbow. According to the chef, to make braised pork elbows, the main raw material is a moderately sized and tender pork front elbow. It has to go through 5 hair removal steps to ensure that there are no hair roots on the surface, the pork elbow meat is clean and neat, and the fat thickness is required to be one finger thick, "because only such elbows are moderately fat and lean, not dry or greasy."
In another operation room, pork elbows are neatly stacked in a row of large pots with a diameter of more than one meter. They are stewed with unique soup and sauce. After being inspected by metal detectors, they will be delivered to major Daoxiangcun stores in Beijing that evening.
In the operation room of Beijing Daoxiangcun Food Factory, a chef is making braised pork elbow. Photo by Beijing News reporter Wang Wei
According to Beijing Daoxiangcun deputy general manager Bo Zhiwang, there are currently more than 70 varieties of Beijing Daoxiangcun's cooked food products, with an average daily maximum supply of up to 200 tons to meet the daily dining needs of ordinary people.
Many time-honored restaurants under Jude Huatian Company have also prepared signature dishes and classic dishes. According to the relevant person in charge of Kaorouwan, there has been an endless stream of calls for booking national-level intangible cultural heritage barbecue in recent days, especially "Wu Chi Zi Barbeque" has become a popular choice for the beginning of autumn. In order to welcome the beginning of autumn, the chef needs to arrive at work two hours in advance to prepare, and it is expected that the barbecue sales in the store will be three or four times the usual. The Nanlishi Road Kaorouwan main store has also innovatively launched new dishes such as hand-grabbed beach lamb chops and white soup beach lamb offal.
The Xinjiekou main branch and Gulou branch of Lao Xi'an Restaurant prepared nearly 1,000 bowls of beef and mutton steamed buns in advance. Claypot House prepared more than 20 kinds of claypot dishes, including white meat in claypot, lamb chops in claypot, and pig intestines in claypot, on the day of the Beginning of Autumn. It is expected that the sales volume on the day of the Beginning of Autumn will be 500 to 600, which is two or three times that of normal days. Meat delicacies such as the Kung Pao Chicken of Emei Restaurant, the Braised Oxtail of Hongbinlou, the Braised Beef in a Pot of Dadi Western Restaurant, and the White Water Lamb Head of Youyishun are also popular dishes that customers pre-order.
Editor: Liu Mengjie
Proofreading to Fu Chunyin
