Chapter 40 White Meat Restaurant - Casserole House

There is a small restaurant in Beiping, which is located on Gangwashi Street East Road, Xisi Pailou.There are numerous large and small restaurants in Beiping City, it is really countless, but they only use their brains on pigs, except for "Master Kouzi" (there is a kind of kitchen in Peking, where they go to teahouses every morning to drink tea and wait for customers, and they specialize in weddings and weddings. Because the price is cheap, so I only look for pigs. Some people call them eight kinds of pigs, and some people tell them to go to the greenhouse), and the casserole is the only one.

According to people of the older generation, there was a prince during the Qianlong period whose only hobby was to eat pork, so he found a famous chef and asked him to use various cooking methods, all of which were inseparable from pork, so that the prince Chewing heartily every day.Therefore, a fat pig must be slaughtered every day to serve the prince's meal.Although the lord loves to eat pork, but that lord's appetite is not as good as that of Han Gaozu's fierce general Fan Kuai. After enjoying the rest of the meat, the cook opened the back door to find extra money for himself and find a way for the pork.The method he came up with was very ingenious. He colluded with the guards in the mansion, opened two rear windows in the guard's duty room near the mansion gate, and outside the windows was the outer wall of the palace, and pressed down a few gray sheds.After a long time, everyone knows that there is meat in the teahouse, and the guard room can't use big pots and big stoves, but small casserole stoves, so everyone calls it a casserole house, but in fact, they have a real plaque.

At a certain banquet in Taipei last spring, brother Zhuang Yan once asked everyone present what the official name of Shaguoju was, but no one could tell at that time.After a long time, a friend said that Shaguoju was originally named Heshunju. It is said that the original plaque is still hanging in the main room. Although Shaguoju is well-known in Beiping, it is the only white meat restaurant that specializes in white meat, but the author has never patronized it.One is that the whole pig feast is too monotonous and not interested in it, and the other is that when I approach Shaguoju, I always feel the smell of oily internal organs, so I never have the courage to go in and try it.One year, Li Mugong and his relatives came to Beiping for sightseeing. I have heard for a long time that during the Tongguang period of the Qing Dynasty, all the princes and ministers gathered in Shaguoju for business meetings. You must try the white meat of Shaguoju.Under the forced and helpless situation, I ordered a table of pigs to cook outside in the room. When the dishes were placed on the table, there were quite a lot of colors. There were thirty or forty kinds of pigs' heads, pig brains, hearts, intestines, and livers. , Lung Momo threw bowl after bowl on the table, not to mention eating, it felt uncomfortable to look at and smell.I really can't imagine how the princes of the Military Aircraft Department had such a good appetite back then. After reaching a table full of pig seats, it was natural to use people cheaply.

There was a famous writer in Peking, Feng Gongdu (Shu), who was good at writing shop plaques. After he died of illness, he hanged himself in the Mutton Alley of Xisi Pailou.Venerable Xinchen, the abbot of the Nine-top Niangniang Temple in Beixinqiao, and Elder Feng were friends with each other. When Elder Feng passed away, the abbot naturally sent a set of scriptures, and he had to recite the mantra himself.The Jiuding Niangniang Temple is a courtyard for descendants. Not only do monks not avoid meat, but they can also openly marry wives and have children.The Great Monk Xinchen is Kuiwu Qiwei, loud and loud, and his appetite is even more amazing. After finishing his official business, he must find me to eat white meat in Shaguoju.The funeral house is very close to Shaguoju, and even closer to Shexia. They came from the North City to our West City. Since they specified that they want to eat Shaguoju, we had no choice but to sacrifice our lives to accompany the gentleman and go boldly.Xinchen was probably very familiar with the counter, and the waiters were especially flattering and flattering to the great monk. Under Xinchen's prompting, they only ordered three or four dishes, and the color and smell of each dish were completely different from the pig banquet they ordered last time.In particular, the white sliced ​​meat is multi-layered, cut into thin slices, the fat part is crystal clear, and the thin part is soft and soft. It is really unique to eat Gangzitou (a kind of extremely hard bread in Peking) dipped in soy sauce and garlic. is unprecedented.Fried deer tail was originally Qinghetang's specialty dish, but Shaguoju's fried deer tail is crispy and tender, not greasy but refreshing, and it is also a good delicacy for drinking.Strolling around the shop after dinner, the back wall of Ganqing Shaguo House and the wall of Prince Zhuang's Mansion are one and two, and two are one.According to legend, the prince who loved to eat pork in the Qianlong era was probably the Prince Zhuang.It's a pity that a plaque hanging in the middle hall is so smoky that the handwriting can no longer be discerned. If it is really a plaque written in Japanese, it will be missed.