Chapter 44: Explosive Belly Feng
Just like licensing cars in later generations, bicycles also had to be licensed and stamped in the 1980s.
It was not until the 1990s that the vehicle management office's supervision gradually became lax, and unlicensed bicycles gradually began to drive on the roads with impunity, and the situation gradually became a mere formality.
After more than a year in the 1980s, Lin Weimin finally upgraded his equipment to a two-wheeled vehicle, which made him feel a little elated.
In a flash, he began to despise himself again.
It's really like a dog that can't keep even two ounces of sesame oil in its stomach. He just rode a bicycle and he got carried away. What a loser.
It was already noon when we came out of the vehicle management office.
Lin Weimin said to the group, "We all came out to have fun today, but ended up wasting our time on my work. I'll treat you all to lunch."
Everyone agreed readily.
After all, these foreign students come from countries where material life is richer than in China today. Since they are going to treat us, they must treat us something special.
Lin Weimin thought for a moment, then pedaled his bicycle, "Everyone follow me!"
Six bicycles were speeding on the streets of Yanjing. No one knew the destination except Lin Weimin, but this scene aroused the interest of several foreigners.
I rode my bike all the way to Menkuang Hutong outside the front gate.
Lin Weimin feels that if one must select a delicacy from Yanjing cuisine that is widely accepted by the general public, roast duck would be one of them, and the other would have to be fried tripe.
The snack of baodu first appeared in Yanjing in the late Qing Dynasty. People from eastern Shandong who came to Yanjing to make a living set up stalls in the Dong'an Market to sell baodu. At the most, there were seven stalls selling baodu. But in the end, the only two shops that became popular and had their own shops were Baodu Wang and Baodu Feng.
Since there is a shop, of course it must have a brand name. Baodu Feng’s brand name is “Jinshenglong”.
Due to the public-private partnership that began in 1956, Baodu Feng and several other old restaurants in Yanjing City were merged into Tongxi Restaurant in Menkuang Hutong, while other stalls and stores were merged into the state-owned teahouse at the west entrance of Dazhalan.
Lin Weimin led several foreigners into Tongxi Restaurant, immediately attracting the attention of the restaurant staff and diners.
These days, foreigners are rare in China, even in the capital, Beijing. They are inevitably surrounded by people and watched like monkeys.
Ignoring the many strange looks in the store, after the few people sat down, Lin Weimin briefly introduced the origin of Baodu Feng to them.
When the foreigners heard that they were going to eat "offal" today, they did not show any abnormality. They had been in China for almost a year and were used to eating in Yanda's cafeteria and naturally accustomed to Chinese food. They were very curious about what Lin Weimin meant by "exploded tripe".
Under the guidance of counselor Lin Weimin, several people ordered food. Everyone was chatting and waiting for the food to be served when unexpectedly a portly middle-aged man came over with a woman who looked to be in her 50s or 60s.
"Welcome to our Tongxi Hall, foreign friends!" the fat middle-aged man greeted enthusiastically.
The fat middle-aged man said his surname was Tong and he was the manager of Tongxi Hall.
Mark Meng and others were confused and could only deal with it by howling in the mud.
Lin Weimin found Manager Feng's behavior interesting. He first greeted everyone, and then introduced the woman next to him to everyone.
It turns out that the woman is the third generation heir of the Feng family who makes fried tripe. She has been in charge of the fried tripe stall at Tongxi Restaurant since the public-private partnership in 1956.
Listening to Lin Weimin's introduction that the woman in front of them was the successor of Baodu Feng's cuisine which had been passed down for nearly a hundred years, Mark Meng and the others felt awe-inspiring and stood in awe.
When the fried tripe was served, Manager Tong did not leave, but took the initiative to introduce the art of eating fried tripe to everyone.
"Our fried tripe is divided into tripe and mutton tripe, which is the stomach of sheep and cattle. According to different parts, it is divided into many kinds. Tripe is divided into two kinds, tripe and beef tripe, while mutton tripe is more diverse, divided into nine kinds in total.
If you are an ordinary foodie, you may not even know how to eat this food. Today, I happen to introduce it to you.
Sheep tripe is divided into food letter, gourd, big grass teeth, fungus, mushroom tip, shady belly plate, sunny belly plate, sheep scattered dan, and sheep tripe collar.
Although the classification of tripe and mutton tripe sounds complicated, the five types that are really popular are beef tripe, beef tripe core, sunny-side up tripe, mutton tripe collar, and mutton tripe.
Let’s talk about the types of tripe and then the cooking method.
The time for stir-frying tripe all depends on the word "stir-fry". If it is overcooked, the taste will be bad and the texture will become hard. Cut the lamb tripe into thin strips, stir-fry it with boiling water. The water flow should be large, and the water should be boiled at high pressure. Put the ginger and scallion segments into the pot, and put the food into the colander. According to the different food, the "stir-frying" time is also different. For example, 5 seconds is enough for lamb tripe, 7 seconds for lamb tripe board, 8 seconds for tripe fungus, and about 4-6 seconds is the majority.
In addition to the "explosion", the dipping sauce is also indispensable. Our fried tripe Feng's seasoning formula is unique. It is a special seasoning that has been passed down for hundreds of years. It is slightly different from the shabu-shabu seasoning. This seasoning has a strong and refreshing taste, which not only reflects the fragrance of the tripe, but also does not affect the freshness of the tripe. Enjoy it while chewing, it is crispy and delicious, and you will hear a sound in your mouth when chewing.
That taste is delicious! "
Manager Tong kept introducing the benefits of fried tripe, without caring whether the foreigners present could understand him or not.
It was difficult for Lin Weimin to help with the translation because he was only able to speak fluent English. Manager Tong's introduction contained too many professional terms and he was helpless.
Although they could not understand what Manager Tong said, the foreigners present fully felt his enthusiasm.
With the addition of Manager Tong’s enthusiastic science popularization, it seemed that even the food in my mouth became more delicious, and inexplicably had a more profound flavor.
Finally, seeing that everyone had almost finished eating and looked satisfied, Manager Tong said, "It's rare for foreign friends to visit our restaurant. If you don't mind, could you please take a group photo?"
So this is the purpose. Manager Feng is quite smart, Lin Weimin thought.
It was not a trend at that time for business places to use photos with foreign guests and celebrities to enhance their reputation. The manager had not been in the job for nothing as he had thought of this trick at that time.
After taking the photo, Manager Tong was very satisfied and sent Lin Weimin and his group out with a smile.
"This meal is really interesting. It's the first time I've eaten food like fried tripe." Yin Geli said excitedly.
"At first, I wasn't used to the taste of fried tripe, but for some reason, as Tong kept talking, I felt that the fried tripe in my mouth seemed to taste better and better, even though I didn't quite understand what he was saying."
Ma Ke turned to Lin Weimin and said, "Lin, thank you. This lunch is really impressive."
(End of this chapter)
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