Regarding the Three-Sauce Braised Pot
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The closest one to me is the Zhongguancun store. Around 6:30, I called the store to ask for directions and to make a reservation in advance, but I was informed that there were no available seats. The lady who answered the phone said that the queue had already reached number 6. Of course, I had to wait in line; I had to eat there today. If I have to wait, then I will wait, as I can't resist the temptation. The location of the Zhongguancun store is easy to find. Friends who know the Si Huai Bao Fu Si Bridge can find it right away. It is located at the northeast corner of the Bao Fu Si Bridge, about 100 meters from the bridge, at the corner of the Caizhi Center building.
Huang Jihuang
After parking the car, we hurried into the store, just in time for our turn. Following the waitress, we went up to the second floor. The store is not very large, and all the seats were quite full, indicating that it is quite popular, so we must have made the right choice. Looking at the menu, the main offering here is the braised pot, featuring options such as catfish braised pot, chicken wing braised pot, as well as shrimp, bullfrog, beef, pork intestines, fish offal, and about ten other varieties. We chose the catfish braised pot, and the waitress mentioned that the fish weighs about 2 jin. Since there are four of us, we suggested ordering two pots, but as it was our first visit, we hesitated to order both at once and decided to start with one pot, planning to return if we enjoyed it. This type of pot allows us to eat the fish first, and then we can add broth to the remaining ingredients for cooking vegetables. We also ordered some potatoes, tofu skin, greens, gluten, and fried bread. A nice touch is that the tea here is complimentary, with options for flower tea and chrysanthemum tea.
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In the future, when mentioning certain foods that exist in reality, the author will strive to specify their sources in the related works. This is not an advertisement; it is merely a suggestion for the many book lovers who have a passion for food.
Before the start of this book, the author mentioned that most of the delicacies referred to within are real and exist in the world. The culinary culture of our country, spanning five thousand years, is profound and rich, unmatched by any other nation
The "Three-Sauce Braised Pot" has another characteristic: it does not have a traditional kitchen. The person in charge of the restaurant, Huang Geng, proposed the concept of a "no-chef restaurant" when preparing the "Three-Sauce Braised Pot." Through direct operation, diners can witness the entire cooking process from raw to cooked. This not only satisfies the eyes but also whets the appetite. Here, you will not see bustling frying pans, nor chefs sweating profusely, and not even a hint of oil smoke. Its kitchen is merely a small operation area, with functions limited to butchering, cutting, washing, and blanching. Here, you will not see bustling frying pans, nor chefs sweating profusely, and not even a hint of oil smoke. Its kitchen is merely a small operation area, with functions limited to butchering, cutting, washing, and blanching
The secret to deliciousness lies in the base oil
The following is a review from a diner in Beijing, not a mistress, haha. Everyone, take a look and drool a little; the mistress is not responsible for your salivation.
A restaurant without a chef
What appears to be a common assortment of base ingredients and fish, why does it taste particularly delicious? The shop owner, Huang Geng, states that the secret lies in the base oil used during the cooking process. Do not underestimate that seemingly unremarkable yellow oil; it is the key to the success of the "Three Sauces Braised Pot." After meticulous preparation by Huang Geng, it involves multiple technical parameters and recipes, which are classified as confidential information. Mr. Huang only reveals that it contains 40% beef tallow and 60% salad oil, along with several medicinal ingredients, and requires 6 hours of refinement. Do not underestimate that seemingly unremarkable yellow oil; it is the key to the success of the "Three Sauces Braised Pot." After meticulous preparation by Huang Geng, it involves multiple technical parameters and recipes, which are classified as confidential information. Mr. Huang only reveals that it contains 40% beef tallow and 60% salad oil, along with several medicinal ingredients, and requires 6 hours of refinement.
Here is some information I found on mhetushucomcom regarding Huang Jihuang. For brothers in Beijing who wish to dine there, the most famous location is Guijie. However, it seems there are quite a few branches as well
The Three-Sauce Braised Pot is indeed available; I am not sure about other provinces and cities, but it is a type of food found in Beijing. If there are any book friends from Beijing, they must be familiar with Huang Jihuang's Three-Sauce Braised Pot. There are dozens of varieties of pot bases, each made with a mixture of beef tallow and vegetable oil. On top, ingredients such as carrots and sweet potatoes are added, along with the main ingredients chosen for the pot base, such as catfish, chicken wings, seafood, etc., which are then heated and braised together. Once the pot reaches a certain temperature, a secret mixed seasoning sauce is brushed on and the braising continues. This seasoning sauce is a blend of three components: sauce, tomato juice, and seafood sauce, collectively referred to as the three sauces. The flavor is indeed exceptional, and diners can also choose to add various ingredients during the meal, such as seafood, chicken gizzards, vegetables, and more. I have tried it several times, and the taste is truly extraordinary. Book friends who have the opportunity should definitely give it a try; the price is also quite reasonable, with around 100 yuan being sufficient for three or four people.