Instant-boiled mutton in Dong Lai Shun

Donglaishun mutton is known as the “first Chinese cockroach” and has eight characteristics of “fine material selection, beautiful knife, seasoning fragrant, hot pot wang, fresh soup, sugar and garlic, fine ingredients and all kinds of accessories”. Its mutton is fat, not oily, thin and not firewood. It is ripe for a long time, it is not old for a long time, it is not greasy and tastes delicious.

The founder of "Dong Lai Shun" is named Ding Deshan. The character is clear, and the people of Cangzhou, Hebei Province. In the early years, the city sent the loess to sell hard work for a living. In the twenty-ninth year of Guangxu, Ding Deshan moved to Erlizhuang, outside Dongzhimen, and built several earth houses to live down. Ding Deshan sends the loess to the city every day, and must pass the old Dong'an market. At that time, the Dong'an market people came and went, and they were very lively. Ding Deshan saw this piece of Feng Shui treasure land, and devoted all his savings to the north gate of Dong'an Market. He built a shed and hanged the "Ding Kee Congee" brand to sell some bean juice and cakes. The cold powder and other people eat. Later, the number of customers increased, coupled with the family's painstaking efforts, hospitality and hospitality, recognized by the majority of diners. As a result, the porridge stalls can no longer cope with more and more diners, and a few brothers intend to pick up the mother, one is to let her see the current business, and the other is to discuss the expansion of the porridge. Start a formal font size. After the old mother came, I looked at it and looked at it. She shed tears and said, "We came here from Dongzhimen. Now the business is small, but the business is doing very well. Let’s ask for this business to be smooth, I said It is called 'Donglaishun porridge shed'!" This is the original origin of the old name "Donglaishun Restaurant". Dong Lai Shun Hot Pot has a history of more than 100 years since 1914, and it is the main cuisine of Dong Lai Shun. Look at the quaint copper hot pot; enjoy a red and white mutton slice; smell a fragrant and light mushroom soup; can not help but mention the chopsticks on a slap, ready to cook, long-lasting, pouring delicious seasoning It tastes fresh and refreshing, but it is not too greasy; there are also exquisite snacks for guests to taste after they taste, salty, sweet, crisp, crisp, tastes different, full range, suitable for all ages, elegant and popular, so they are Awarded "the first Chinese halal halal". It has created a unique harmony of color, fragrance, taste, shape and utensils. It can be described as "food and beauty, a dish". For more than a hundred years, Dong Lai Shun has been adhering to the traditions while learning from others, and has made eight characteristics of flavor and flesh. Selection of fine materials: Selected from the Inner Mongolia Xilin Gele League and Wulanchabu League, the black-headed fat-tailed Aries that have been sown for a year or so. The local water is sweet and tender, and the grass is rich in minerals. Therefore, the meat of the sheep is tender and has no astringency. The slaughtering method is slashing, and the name of Allah is the name of Allah, with three cuts (trachea, esophagus, aortic tube). The meat is selected from the sheep's upper brain, big three forks, small three forks, cucumber strips, and whet. The yield is only 40% of a sheep's net meat. Knife beauty: thin as paper, soft as cotton, Qiru line, beautiful as flowers. Donglaishun mutton meat is tender and tender, bright color, beautiful knife, thin and even, arranged neatly, shaped like a handkerchief. The cut pieces of meat are stretched out and placed in blue and white porcelain. On the plate, the pattern on the meat plate is clearly visible. The meat is as thin as paper, soft as cotton, fat but not greasy, thin and not firewood, red and white, neat and beautiful, ready to cook, long-lasting, every plate The meat is like a beautiful piece of art. The seasoning incense: Donglaishun meat seasoning is very particular, and the blending seasoning has its own uniqueness. It is usually made up of seven kinds of raw materials. When used, it is mainly made of sesame sauce and soy sauce. Supplemented with flowers and sauce tofu, shrimp oil, a little wine, chili oil free. On the basis of the traditional seasoning formula, added more than a dozen seasonings, forming a unique taste of spicy, spicy, halogen, bad, fresh. Wang: As early as the Qianlong period, old Beijing began to use cloisonne copper as a hot pot, elegant blue and rich flowers, the top cover is light smoke, not a bit of interest. Donglaishun copper hot pot has a large furnace, put Charcoal It is characterized by quick opening, reasonable venting and long burning time. It adopts environmentally friendly mechanism carbon, smokeless, resistant to burning and fire. The soup is fresh: traditional Donglaishun hot pot uses clear soup, the bottom material includes seaweed, green onion and ginger. Mouth mushroom soup. The mushroom is rich in nutrients. After drying in Rizhao, the protein content is as high as 45%. After soaking in boiling water, it produces a mellow aroma, which is combined with seaweed to make the hot pot soup taste delicious. Sugar and garlic crispy: Donglaishun sugar garlic raw material The selection of the excellent variety of large six-flowered garlic, also known as the big green seedlings, is strictly processed according to the traditional techniques, and can be completed after seven steps and one hundred days of pickling. The marinated sugar garlic is amber translucent and tastes sweet and sour. It is crispy and refreshing, it helps to appetite, relieves greasy, promotes digestion and absorption. Fine ingredients: There are several ingredients on the table at the same time as the meat seasoning, such as chopped green onion, parsley, etc., the knife is fine, can play the role of icing on the cake, add color to the table. A lot of accessories: all the ingredients are: Donglai Shunyu hot pot not only complete accessories, but also a variety of vegetables are in line with the requirements of nutritious meals, there are different series of roots, stems, leaves, fruit dishes, noodles and delicious dishes