The Squad Takes You to Visit the Legendary Small House-Food Squad

The two most frequented restaurants in Beijing are to doGovernment cuisineOf<That small restaurant>And "Xiao Diao Pear Soup", the reason for falling in love with these two stores is very simple, a plaque of "What's the panic" and the "imitation Qing style" decoration. "Bamboo and wood" tables and chairs, celadon tableware, every detail makes people "want to immediately put on the clothes of that era and do a gege, brother".Later I learned that the two stores are the same owner.

Now that <that restaurant> has opened to Los Angeles, the fat friends of the small team have been invited as the first batch of testers and will send you reports from the front.

However, the store will not open until next Monday [November 11]. [Note] Only telephone reservations are accepted now. If you want to eat these deliberate delicacies, remember to make a phone reservation early!

The store's door continues the low-key style of the domestic “blue brick red door”. The door is very inconspicuous. When we first went there, we looked around twice and saw it. But as soon as you pushed in the door, there was no cave. In the face of this simple and familiar Chinese decoration, I thought for a moment that I was back in Beijing.

The team visited many of the furnishings in the store that day. I heard the boss said that after that, the gaps on the top of the wall will be placed with traditional Chinese instruments, adding more antique charm to the small hall.

The decoration of the store is about a symmetrical grand feeling. This decoration makes every diner feel very comfortable after entering the store. The back-cook, which is invisible to diners, also adopts a symmetrical structure. The food was born in a kitchen almost the same size as the storefront, enough to show how sophisticated the food is.

The chefs of <that little restaurant> also have extraordinary qualities.When Chef Tian from Beijing explained to us the origin and method of each dish, the whole person was full of energy. He could see that he really liked cooking and wanted to pass on the culture of the Chinese ancestors and promote it overseas. . "If the taste of the dish or the quality of the ingredients cannot pass your own level, then this dish will never appear in front of the diners."

Today, the team will take everyone to reveal the more than a dozen dishes in this luxurious lineup.Some of them are the signature dishes of <that restaurant>, some are recommended by the chef, and some are the favorites of the team members.

[Appetizer]

Spinach with sesame sauce

As an appetizer, it doesn't have a gorgeous appearance or precious ingredients. The spinach is refreshing, with mahjong and sesame grains, adding some layers to the texture. The mustard is added to Beijing's favorite mustard, which adds the compound taste of hemp sauce. It is undoubtedly a refreshing and appetizing appetizer when paired with simple spinach.

Secret Chicken

Unlike the favorite drunk chickens in Jiangsu and Zhejiang, it is fragrant with the elegant distiller's grains. Fresh chickens are used freshly, and the cooking method is low temperature and slow cooking, so the chicken tastes tender and not slippery. It is refreshing and appetizing with edamame with a bad smell.
Smoked Pork Ribs

Unlike the southerners who like to treat pork ribs with sugar and soy sauce, the northerners have their own method of making. The smoked pork ribs tasted a little unfamiliar to me. Smoked bones are smoked before roasting. The first bite didn't feel much taste, but chewing slowly, the fragrance of ribs also slowly exuded.

Bamboo shoots

Unlike the bamboo shoots with thick oil and red sauce that people in the south love to eat, the bamboo shoots at <Najiaguan> are paired with shrimps. The fragrance of the bamboo shoots and the deliciousness of the shrimps are just right.

Key points:<That restaurant> There are too many good dishes worth recommending. The team couldn't help but first appraise the favorite cold dish: spinach in sesame sauce.As a vegetarian dish overwhelming other meat dishes that are equally brilliant, the level of recommendation should not be underestimated.

【Main course】

Overlord yellow jar

Listening to the chef's introduction, this is when the emperor arrived in the hunting season and visited the flags of Manchuria. The emperor distributed the good things he brought with him, and each flag also dedicated the best to the emperor. It's just a matter of visiting and exchanging gifts with other countries, but Chinese people just love to eat, so this is the way to go.

Of course, in ancient times, only the emperor could eat the dish, so it was called "the emperor altar."

When ordering the "Imperial Altar", the store will attach a freshly steamed rice, a small pickle [a small piece of fermented bean curd, a pinch of coriander, and two pickles] to accompany it. The main ingredients of the "Emperor's Jar" are beef tendon, Pleurotus eryngii, fish belly and quail eggs. The upgraded version adds ingredients such as snow clams and gelatin powder that women love. After drinking this big bowl, it's not as simple as full of collagen.
Crispy shrimp

This is a dish recommended by the chef and the star dish of <that restaurant>. In fact, many Chinese restaurants love to make this crispy shrimp, but it is very rare that it can be crispy and delicious both hot and cold.Choose fresh South American shrimps, which are plump and crispy but not greasy.It seems a complicated and sophisticated dish, but the price is very common.

Big eye erythema

The members of the squad said, "This is the first time that I have tasted the steamed fish taste in China for so many years in the United States." Using rice wine as a base can even exude the flavor of the fish itself. The less flavored steamed fish should be the more fascinating. This big-eyed erythema is just like this.

Lobster with sauce

Different from the Vietnamese or Cantonese lobsters we usually eat, this lobster has an unpredictable taste. It looks like the sauce is bursting, but it doesn't feel too greasy in the mouth.

Laba Garlic Fatty Sausage

I'm used to eating hot pot fat sausages, and I'm very surprised to eat this Laba garlic flavor. Soy milk does not understand the ingredients of Laba Garlic, but listening to the chef's explanation, I can't help but feel that there are many mysteries hidden in this garlic. The vinegar soaked in garlic emits a sweet taste, and the garlic itself has a bit of spicy taste because of the replacement reaction. With mushrooms, although I am not familiar with the taste, I have gradually fallen in love.

Old wine braised pork

Chefs from Jiangsu and Zhejiang like to use sweetness-based cooking methods for braised pork. But the braised pork in that house will surely be favored by many unsavory patrons. The soup is not too thick, and the braised pork can clearly feel the different tastes of fat and thin when you eat it. Of course, the bamboo shoots and shiitake mushrooms penetrated by the sauce are also delicious.

Boiled beef

The chefs of that family selected more than thirty kinds of beef at the US Emperor, and finally decided to present the best quality boiled beef with Serang. Beef is also kind of fat and thin. The juicy tender beef is topped with chilli and peppercorns and is spicy and dry. Tian Tian said that this was the case with boiled beef over a hundred years ago.

Tricholoma mustard

Use a vegetable to balance the nutrition. The chef recommended us this tricholoma mustard. Vegetarian vegetables use mustard bile, which is bitter in taste, and is also called bitter vegetables in the south. But adding mushrooms adds another layer of umami.

Osmanthus Fried Rice Cake

We ordered this sweet-scented osmanthus rice cake. Freshly baked rice cakes have the kind of crispy and glutinous texture. Coupled with girls' favorite condensed milk, I can't help but want to fill up the remaining stomach with this Osmanthus rice cake. Of course, you can easily taste the sweet-scented osmanthus just by tasting this sweet-scented osmanthus rice cake.

Snacks

When this traditional Beijing snack served on the table, there was a sense of transcendence in the biography of Zhen Huan.

Door Nail Cutlets

Looking at the real appearance of the meatloaf, you never think of the taste of the soup inside. The crust of the patties is very thin, like the kind of crust of xiaolongbao. The correct way to eat is to take a bite of the outer skin, take a bite of the soup inside, and bite the patties in the mouth.

Sakima

After so many dishes, I refused to face Sakima's appearance at first. After a little sip, it was the strong jujube fragrance. Different from the sweet and sticky texture of ordinary Sakima, that Sakima maintains the quality of court cakes.

Cheese fish

Finally, we use a "fish" to end this pleasant visit.This creamy cheese fish is a favorite of many team members.This is also a small dessert that Xiao 16 must order every time he goes to "Xiao Diao Pear Soup" in Beijing.Taking into account the eating habits of Americans, I also specially made a single serving.Of course, if you like to eat sweet, more honey will taste better.

Although tangled, we still chose TOP3 in our minds: Overlord Yellow Jars, Crispy Shrimp, Poached Beef.

[Knock on the blackboard again] <That Xiaoguan> will accept reservations from next Monday, November 11. [Note] Only phone appointments are now accepted.If you want to eat these carefully made delicacies, remember to book a table early!