The winter solstice is as big as a year, the world is a small reunion, and the cold winter needs a sense of ritual brought by food. In accordance with the customs of the north, Beijing Huatian's Tongheju, Gulou ** Restaurant, Tongchun Garden and many other time-honored restaurants have launched warm winter dishes, and Huifeng Dumpling House has launched winter solstice limited taste dumplings, which coincide with the far-reaching solar terms of the winter solstice with food elements.
Dumplings are an important food custom for northerners during the winter solstice solar term. On the winter solstice this year, Huifeng Dumpling House, which is known for its handmade dumplings, has launched limited flavored dumplings to add flavor and color. "This winter solstice, we launched 100 limited edition tomato egg dumplings for customers to try. Sun Jing, manager of Huifeng Dumpling Building, told reporters that due to the tomato soup, it is quite difficult to adjust the dumpling filling, "This tomato and egg-flavored dumpling is our repeated experiment with the filling ratio to develop successfully, and the taste is very distinctive." According to reports, the store has received a lot of reservations since a week ago, and is currently organizing manpower to increase the amount of ** on the day of the winter solstice to meet consumer demand.
Young people love new flavors, and many people prefer traditional fillings such as pork fennel, pork three fresh, mackerel, and shrimp. Sun Jing introduced: "We stock these fillings according to 2-3 times of usual, and also prepare hand-wrapped raw dumplings, dumpling skins, dumpling fillings and other semi-finished products, customers buy them home and cook them by themselves, which is more ceremonial." ”
It is worth mentioning that Huifeng Dumpling House will usher in the first live show on the Douyin platform on the day of the winter solstice, and various benefits will be launched to give back to consumers.
Around the winter solstice is the coldest stage of winter, and the "counting nine cold days" also kicked off at this time. Folks have the habit of eating mutton and mutton soup to ward off the cold and warm the body, and the demand for hot dishes such as pot, stew, shabu-shabu, and roast is booming in season. During the visit, the reporter noticed that a number of time-honored restaurants launched a series of delicacies with rich ingredients and warm nutrition, which were quite popular with consumers. In response to the recent cold wave, "Lu Cai Taidou" Tongheju launched two new hot drinks, Sichuan shell loquat roasted pears and tangerine peel sugarcane horseshoe drink, and the order rate increased. "The Pearl of Food on the Central Axis" Gulou ** Restaurant launched a new dish of sour soup mutton during the winter solstice, and another signature kung fu radish together called "Winter Solstice Two Treasures", the front office manager of the restaurant Wang Yanxue told reporters that the winter pays attention to eating mutton tonic, and radish is also very suitable for matching, so the combination of these two dishes is very popular with consumers. "The first of the eight springs" and the famous Jiangsu restaurant Tongchun Garden launched a seafood radish pot in season.
The steaming mutton is another custom of many old Beijing to spend the winter solstice. The reporter noticed that with the launch of delicious and fun activities such as the "Taste of Beijing, the Hot Pot Festival Spreads All Over the City" Discount Week and the promotion of "2023 Beijing Hot Pot Festival Experience Restaurant", Beijing restaurant companies have brought consumers a hot, warm and fragrant "hot pot feast".
In the Huifeng Shabu Shabu Restaurant under Beijing Huatian, there is not only the old Beijing copper hot pot full of ceremony, but also the dishes are also very exquisite. For example, the signature dish of the best fresh mutton, the choice of lamb hind leg meat, the chef manually peels, removes the tendons, and debons the fresh lamb leg, and then cuts it evenly according to the texture, and the meat is delicate and tender after shabu-shabu. Frozen mutton slices are selected from the waist socket near the lamb ribs, deboned, skinned, and tendoned and then frozen by a special process, which makes the taste more tender than fresh mutton slices.
It is very important that the ingredients of the mutton shabu are good, but the sauce of Huifeng Shabu Shabu Restaurant is even more of a must. Mr. Liu, a citizen who was eating in the store, said. According to the master chef of Huifeng Shabu Shabu Restaurant, the sesame sauce in the store is added to the soup stock made from more than 20 kinds of rare spices, which is more mellow in taste and richer and delicious than the traditional sesame sauce ingredients. According to Xu Shipeng, manager of Huifeng Shabu Shabu Restaurant, the sesame sauce ingredients of Huifeng Shabu Shabu Restaurant are different in winter and summer. "We have a winter hors d'oeuvres in our store, which is a must-try on the table recently, which is fried red fruit, a traditional snack in old Beijing. Boil for a few hours with high-quality hawthorn digging core and rock sugar, eat appetizing before meals, and eat refreshing after meals, which is very in line with the taste of old Beijingers. ”
Text: Beijing Youth Daily reporter Li Jia.
Photo by Beijing Youth Daily reporter Fu Ding.
Edited by Gao Yan.