Chapter 42 Beiping Snacks—Sheep Double Intestines

I am not a native of Peking, and I probably have never eaten sheep intestines.Outsiders may not have even heard of this term.Lamb intestines are only sold in mutton beds (in Peking, the shops selling pork are called pork bars, and the shops selling mutton are called mutton beds).It is only sold in summer throughout the year. I have consulted Muslim elders about the reason why, but they have not explained why. This unique snack of sheep's intestines is made by mixing fresh sheep's blood and sheep's brain, and pouring them into sheep's intestines.Because there are only a limited number of sheep slaughtered by each mutton bed every day, and the rarest is the most expensive, so the sheep intestines made every day are snatched up as soon as they are ready.If you plan to eat sheep intestines, you have to make an appointment with the mutton bed a day or two in advance. The intestines will be filled soon after the imam slaughtered the sheep early in the morning. You have to buy them as early as possible before you can eat them.After buying the double intestines home, boil the water first, put the double intestines into the boiling water, use a colander to scoop them up and scald them until cooked. , then the flavor is lost.The lamb intestines are scalded and cut into half-inch pieces, mixed with sesame paste, white soy sauce, rice vinegar, and coriander, which will give you a refreshing and tender taste in your mouth.

Back then, a group of theater-loving friends, Chen Jin, Xiong Fuxi, Liu Manhu, and Ma Yimin, organized a Wei Na Club in Beiping to perform public dramas, which is what Shu Sheyu called the "Animal Theater Troupe".After everyone was suggested by Ma Yimin, the Ma family had a cook named Liang Shun, who once worked with Ma Fuxiang, the governor of Rehe, and was good at making lamb intestines and fried lamb tails.The fried mutton tail is too thick and greasy, so everyone can only taste it, but the people in the troupe may have become interested in mutton intestines. Ma Yimin always invites everyone to his house to eat mutton intestines once or twice a month.Although mutton intestines are not expensive, when Ma Yimin treats guests, he always asks Chef Liang to make reservations for several mutton beds in advance, so that everyone can feast on them.

Once Zhou Guanqing, the general director of the Youth Association, brought Qi Rushan to Ma's house to join in the fun. Rushan had always studied all kinds of snacks in Beiping. Clean, beautiful and fresh, full of flavor, it is the most delicious lamb sausage I have ever eaten. The author didn’t have much interest in mutton intestines at first. One day when I was chatting at a friend’s house for dinner, there was a bowl of haggis soup on the table. Everyone drank haggis soup, but we talked about mutton intestines.Some of you here have never eaten it, and even some people have never seen it. There is a guest who has a world friendship with Qi Rulao, and he said that Rulao once ate mutton intestines made by Liang Shun, which is the only one among them. up.Brother Wu Yuguang, an old colleague at the same table, is a famous gourmet expert and lives in the Fensiting Hutong of Andingmen. He said that Liang Shun's mutton sausages have been eaten by him, and although they are good, they are not the only ones.The mutton intestines made by his landlord Mrs. Cui are a must!So we made an appointment one day for everyone to go to Wu Mansion to eat sheep sausages.Sure enough, the lamb intestines were served on the table, which was really different.The general method is to wash the double intestines that have been bought, and use a colander to cook them in boiling water, add seasonings and mix them coldly.This time I ate boiled in high soup instead of cold salad. It was tender and crisp in the mouth, and the stone marrow jade milk had an incomparable flavor.According to Mrs. Cui: Her double intestines are purchased from lamb intestines, brains, and blood, and poured by herself. If there is too much blood, it will age, and if there is too much brain, it will be thin. The ratio of blood to three brains is not good. Content.The disadvantage of cold salad is that it is bland on the outside and can only be served with wine. She uses mushroom soup and dried shrimps to enhance the taste. She pricks a few small holes in each sausage casing and puts it in the water for a while. Not only does it cook quickly, but it also retains the flavor Fresh and crisp.

Mrs. Cui is not only charming and handsome, but also has a decent conversation.After the banquet was over, the author secretly asked brother Ziguang, and he said with a smile, sorry for not guessing, the old lady Cui is Mrs. Cui Chengchi, and the author suddenly realized: Dare to love this old lady with frosty temples and kind eyebrows, she is famous. Prince Liu Xikui, who was once beautiful!If senior Yi Shifu, a talented scholar from Longyang, eats the lamb sausages for this meal, I don't know how many wonderful sentences will be written.Bo drunk on the way home, remembering the scenes of her singing "Xi Ronggui" and "Luo Zhang Kneeling at the Tower" in Guangde Building back then, with a coquettish smile, it immediately made people feel that beauty is not allowed to see gray hair.In the 367th year of the Republic of China in Taipei, I often listened to Gu Zhengqiu at the Yongle Theater, and met Qi Rulao from time to time, and mentioned the lamb sausage made by the beautiful prince Liu Xikui, and regretted not being able to taste it.