This Friday will be the winter solstice season, and it is time for the various delicacies of the time-honored restaurants in Beijing to show off their cooking skills. On December 19, a reporter from Beiqing Daily saw in Casserole House that in addition to the handmade dream dumplings, this year's time-honored store also launched a dream wonton in accordance with the "Winter Solstice Wonton Summer Solstice Noodles".
On the winter solstice, we will start with the early time slot** 'Dream Wonton'. Cong Lei, manager of Casserole House, introduced: "'Dream Wonton' is supervised by the store's Chinese cooking master Liu Dali, like Dream Dumplings, based on the filling of the signature dish Dream Baked Cake, and then repeated trial production according to different cooking methods. ”
According to reports, in order to allow the people of Beijing to eat the dream wontons of the winter solstice early in the morning, this time-honored brand has arranged for employees to start working overtime at 5 o'clock in the morning. A chef who works the morning shift in the casserole house said: "I can only ride an electric car when I come out early every day, although it is a little colder, but it can make everyone happily eat the breakfast of old Beijing in the morning, and the hard work is also worth it." ”
In addition to the winter solstice wontons, the national intangible cultural heritage "Nanwan and North Season" barbecue Wan, and the martial arts self-roasting in the barbecue season are still the hot spots of this year's winter solstice food consumption. The reporter learned from the Shichahai barbecue season that in recent years, everyone has become more and more interested in the experience of intangible cultural heritage culture and skills. It is expected that on the day of the winter solstice, the amount of the national intangible cultural heritage "martial arts and self-roasting" experience project in the barbecue season will be usual.
Five, six times. In addition, the barbecue season also prepares colorful dumplings for the winter solstice, colored with natural dragon fruit, vegetable juice and other raw materials, adding a touch of delightful color to the table of the northern winter solstice.
During the visit, the reporter of Beiqing Daily found that the hot food of the time-honored brand is very popular in the winter solstice, such as the old Beijing shabu shabu of Youyishun, the steamed bun and mutton skewers of the old Xi'an Restaurant, the tea oil chopped pepper fish head of Quyuan Restaurant, the stewed mutton chops of Hongbin Building, the casserole dishes of Casserole House, the flavor of lamb chops of Liuquanju, the lion head of Yuhuatai, the canned stewed beef of Dadi Western Restaurant, and the pocket tofu of ** restaurant Changchun Street Store and other warm and warm dishes have been clicked on the usual.
Three, four times. 
According to Bai Musha, the manager of the old Xi'an restaurant, there are many kinds of steamed buns to eat in Shaanxi, and there are several kinds of steamed buns such as single walking, water siege, etc., and eating steamed buns is also called "Bao Bao Bao", which is very interesting from the name to the way to eat. Especially on the winter solstice, the classic combination of steamed buns and mutton in the old Xi'an restaurant is a must-have experience for many people in Beijing.
Bai Musha manager introduced: "On the winter solstice, there are a lot of customers who come to the store to eat mutton skewers, such as mutton skewers, which sell five or six thousand skewers a day, which is two or three times the usual amount. We have specially organized a working group to skewer lamb skewers to work in shifts throughout the day to ensure that the skewers are freshly grilled and sold. ”
In addition, takeaway delicacies such as the sauce sheep's head that comes out of the pot every day at the Xilaishun window, the steaming bean paste buns in Liuquanju, the exquisite wotou with six flavors in Yuhuatai, and the Da Lieba in Dadi Western Restaurant all ushered in a reservation boom during the winter solstice.
Text: Beijing Youth Daily reporter Li Jia.
Edited by Gao Yan.