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Small intestine Chen
Chinese time-honored brand
Small intestine Chen originated from the Qianlong period of the Qing Dynasty, which has a history of one hundred years, and is famous for its operation of old Beijing style spiced small intestine.
- Chinese name
- Small intestine Chen
- Originate from
- Qianlong period of Qing Dynasty
- Main business
- The old Beijing style spiced small intestine is famous
- Product origin
- Qing Emperor Qianlong Daoyu food" Stewed pork "
- Mainly involved in
- Peking , time-honored brands, snacks
- Reference material
- Beijing palace snacks big collection. Huaxia warp and weft network
Small intestine Chen
Spiced small intestine originated from a royal meal during the Qianlong period of Qing Dynasty."
Stewed pork
". After it was introduced into the folk, it was improved and developed into a spiced small intestine. Chen Yutian, the third-generation descendant of the small intestine, made the gravy - "the intestines are fat but not greasy, the meat is rotten but not bad, the fire is thorough but not sticky, and the soup is thick and mellow", which is a must. Before liberation, Small Chang Chen had stalls in Tianqiao, Hufang Bridge, Qianmen and Xidan Pai Lou, and was the most famous stall in front of the theater in North China Tower. Some famous pears at that time,
Mei Lanfang
Master, Zhang Junqiu, Xin Fengxia, etc., all called the bowl of gravy to cook the night snack after singing the opera. The spiced small intestine made by Chen Yutian not only has a unique taste, but also is economical and affordable, and is loved by the people of Beijing. "Small Intestine Chen"
[2]
.
Small intestine Chen
Today, Small Intestine Chen is a chain catering enterprise with a number of directly operated stores. Among the private enterprises, Small intestine Chen was the first to be recognized as a "Chinese time-honored brand", "Chinese characteristics restaurant", and was rated as "the most popular restaurant by the public", and was paid to Xuanwu District
Intangible cultural heritage
.
Chen Yutian's braised small intestine (braised fire) can be described as exceptional. He carefully selected materials, stew carefully, resulting in fat but not greasy, meat rotten but not bad, burning through but not sticky, so famous. At that time, Master Chen's gravy stall was located in the present Zhushikou Street, next to Fengze Garden Restaurant, in front of the original North China Building theater. Chen master operating gravy, honest, treat people and very kind, rich or not, as long as came to the stall before, can eat a bite, fell a good popularity, customers in an endless stream, there are many famous pear garden after the opera to a bowl of gravy cooking as a good thing. More and more people in Beijing recognize the gravy made by Mr. Chen, and the elegant name of "small intestine Chen" is thus called.
Small intestine Chen gets the honor
The main ingredients of braised fire are small intestine, liver, lung, stomach and other water, as well as pork belly, fried bean curd and fire. The small intestine should be rubbed with salt and alkali, and cleaned repeatedly to remove odors. Then the pork belly, small intestine and various kinds of water cut into sections, blocks into the pot, cook with the fire, with the spoon skimming off the floating foam, and then the oil tofu, peppercorns, black beans, aniseed, onion, ginger, garlic, vinegar, bean curd and other spices into the pot with cooking. With these ingredients cooked into the pork belly and small intestine soup, each time to leave some, to the next gravy into the small intestine, make the sausage more fragrant, when the intestines, meat cooked, the fire on the pot around the boil together, when sold, out of the small intestine, liver, lungs, etc. cut into small pieces according to the number of customers want to cut into small pieces into the bowl, put the soup can be. Serve topped with chili oil, vinegar garlic sauce and coriander leaves. This is the traditional way to eat. After the new small intestine Chen entered the store, the brine cooking also developed in the direction of serialization, while maintaining the traditional sales form of large bowls, the casserole brine cooking and hot pot brine cooking were added.
Spiced assorted hot pot is like a blooming chrysanthemum. White meat, pig heart, lung head, belly slices, pig liver, small intestine, tofu, fire... It is stewed in soup and served with a variety of seasonings. Both pleasing to the eye and delicious. Family gatherings, if you point to such a steaming hot pot, you can taste delicious, but also feel warm. Why not do it! This assorted hot pot is divided into large and small two kinds, is the innovation of small intestine Chen, 2000 was recognized as a famous Chinese dish
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Su made meat, went to the court, went to the streets, and the people were happy
According to the elders, in the 45th year of Qianlong (1780), Emperor Qianlong of the Qing Dynasty visited the south and stayed at the home of Chen Yuanlong, an official in Yangzhou. Chen house chef Zhang Dongguan speculated on the emperor's taste, for Qianlong master carefully designed and braised a meat dish, Qianlong praised after eating. Zhang Dongguan also therefore drove into the capital into the imperial dining room. The new dish is called "Su Zao Rou", which means "Su Zao Rou". This dish was later introduced into the people, in order to adapt to the consumption of the common people, later generations tried to use cheap pig water, especially with pig intestines as the main raw material instead of pork belly, its flavor is more unique, thus "Suzao meat" evolved into "spiced small intestine". Spiced small intestine has a strong taste, and the price is low, both to satisfy cravings and hunger, and it is popular with the people. Therefore, Chen's father and son sold this food in the off-season of farming, and then passed down to the third generation Chen Yutian. Chen Yutian learned art from a young age, inherited his father's business, and made this brine boiled small intestine more authentic.
Suitable for the people, meat to change the intestine, small intestine Chen, famous
In Chongwen District, Beijing Yongwai West Innovation, No. 110, Beijing small intestine Chen soup shop small intestine Chen's successor, old Master Chen Yutian, said that in the Qing Dynasty Guangxu, Jingdong Sanhe County Chen Yutian's grandfather Chen Zhaoen is selling Su made meat. In the old society, there were many poor people, and the price of Suzhuan meat cooked with pork belly was expensive, so Master Chen replaced the pork belly with cheap pork head meat, and added the cheaper boiled water system. After Chen Yutian's father, Chen Shirong, and his son inherited his father's business, Chen Yutian, after more than 100 years of inheritance and innovation, finally created the famous brine boiled small intestine in Kyoto. Chen Yutian learned art from his father when he was young, and developed from street hawking to fixed stall selling. After three generations of efforts, the reputation of boiled small intestine, Chen Yutian himself was also called small intestine Chen by the guests. When it comes to the small intestine Chen, the old Beijing does not know, he cooked the gravy small intestine fat but not greasy, meat rotten but not bad, the fire cooked thoroughly but not sticky. Before liberation, stalls were set up in Dongan market, Xidan and other bustling areas, and later fixed at the gate of some theaters for sale, after the show, more visitors came to taste, and the famous singers also ordered. Chen Yutian still remembers, when in the first stage to sell boiled boiled fire, Beijing Opera master
Mei Lanfang
I like it very much, as well as Tan Fuying, Zhang Junqiu and later Tan Yuanshou. After they sing, they always have a bowl of spiced small intestine for midnight snack. In 1956, after the public-private joint venture, the small intestine Chen transferred to the Yanxin restaurant in Nanheng Street, specializing in cooking gravy and burning, and the people of this mouth were attracted to go to an endless stream. Chen Yutian was in his late 60s and had yet to be replaced. Spiced small intestine, a famous snack variety in Beijing, will face the embarrassment of no inheritance, which has attracted the enthusiastic attention of all sectors of society. Chen Yutian was 73 years old when he retired and lived in seclusion, he was also worried that this famous food would disappear from now on, and his family was not willing to let the family's boiled small intestine disappear, so they displayed the small intestine Chen brand in the middle of Nanheng Street, which was popular for a while, but the store was too small and the equipment was obsolete, which made many compatriots from Hong Kong, Macao and Taiwan who came from abroad and returned. Had to wait outside the door.
Reform and opening up bring new opportunities for small intestine Chen, Chen Yutian's fourth generation of successors determined to expand the scale, they opened an area of 1500 square meters, can accommodate more than 200 people at the same time to dine in the stew restaurant. The clean and spacious restaurant and air-conditioned single rooms provide guests with a comfortable dining environment. Some celebrities and old Beijingers came here. According to Ms. Chen Xiufang, manager of the small intestine Chen Lu cook shop, when it comes to dinner, the people who come to eat the Lu cook fire have to wait in line, and the cars outside the shop are up to more than 40, which is really busy and full of friends.
Guarantee brand, do carefully, seek development, variety
Why is braised fire so popular and enduring? Chen Yutian said, ancestral things to be carefully made, can not smash the brand, this is the small intestine Chen Lu cook shop business idea. The main ingredients of small intestine are small intestine, liver, lung, stomach and other water, which increases the casserole and hot pot. In addition, the brine cooking shop also adds meat dishes cooked with water, such as crispy large intestine, shredded Canthard tripe, sliced green pepper tripe, spiced pig heart, fried liver, fried kidney and so on. Casserole series has casserole tripe, casserole mixed stew, casserole white meat, casserole small intestine, kidney, lung slices and so on up to 100 kinds. The kitchen utensils are not what they used to be, and the earth stove burning coal briquettes is a stainless steel stove burning gas, and the stainless steel cutting board is cleaner and healthier.
Today's small intestine Chen Lu cooking shop in Beijing is taking a new look and experiencing the process of entrepreneurial development. In the national famous snack recognition activity held in December 1997, the spiced small intestine was praised by experts for its good color and flavor, and won the"
Famous Chinese snack
"Title. Shortly thereafter, it won the "Chinese time-honored Brand Certificate" issued by the former Ministry of Domestic Trade. After winning this honor, the descendants of the boiled small intestine said that to let the legacy left by the ancestors carry forward, serve more customers, and to facilitate customers to eat nearby, "Small intestine Chen Restaurant" opened four chain stores in Chongwen, Dongcheng, Chaoyang and Xuanwu.
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Small intestine Chen's family has been making spiced small intestine for four generations, which has a history of more than 100 years. Spiced small intestine is evolved from the "Su made meat" of the imperial diet of the Qing Dynasty.
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Qianlong period
Chen Yutian's braised small intestine (braised fire) can be described as exceptional. He carefully selected materials, stew carefully, resulting in fat but not greasy, meat rotten but not bad, burning through but not sticky, so famous. At that time, Master Chen's gravy stall was located in the present Zhushikou Street, next to Fengze Garden Restaurant, in front of the original North China Building theater. Chen master operating gravy, honest, treat people and very kind, rich or not, as long as came to the stall before, can eat a bite, fell a good popularity, customers in an endless stream, there are many famous pear garden after the opera to a bowl of gravy cooking as a good thing. More and more people in Beijing recognize the gravy made by Mr. Chen, and the elegant name of "small intestine Chen" is thus called
Public-private partnership
After the public-private partnership, Master Chen worked in Yanxin Restaurant in Nanheng Street for more than 30 years. All the old Beijingers who eat this food know that there is a "small intestine Chen" in the south of the city. At that time, it was only open for dinner in the evening, but at three or four o 'clock in the afternoon, people with POTS and pans lined up at the door of the store. Among them, there were diners who came from far away, but also nearby neighbors, which became a scene in the southern city at that time.
Mr. Chen has reached retirement age and has not found a suitable successor. The Beijing Evening News published an open search for a successor to Chen after reporting his story. You do not say, actually came a few apprentices, but eventually because of the work dirty, tired, hot, bitter, have left one after another. Chen Yutian had to work in a state-run restaurant until he was 75 years old before retiring, and his family's spiced small intestine was also facing loss after retirement. Can Chen Yutian old gentleman has been heart is not willing, do a lifetime of craft so lost? He could not live without that cauldron, without the people of the capital who loved it.
Reform and opening up
Or the party's reform and opening policy saved the small intestine Chen. Chen Yutian, 78, got another business license with government support. Daughter Chen Xiufang (now the general manager of Small Intestine Chen Restaurant) with his father in the center of South Heng Street showed the "small intestine Chen" sign. At the age of 80, Mr. Chen is still in high spirits, teaching by example and word, insisting on cooking for two hours every day, and teaching apprentices hand in hand. For a time, Nanheng Street gravy shop is very popular. The people heard the sound and came, and many people ran far away to eat this bite. In fact, some of the visitors are not only to eat, but also to see Master Chen and his unique skills. You see, 80 years old people, from the hot pot out of the main material, knife up knife down, a moment on the chopping board is already pieces into pieces, pieces into pieces, both clean and neat, then with a knife when the shovel into the bowl, and then drizzled vinegar garlic juice, chili oil... A sweet smell ran through my lungs. That's called a clean cut. The diners enjoy watching, and the work is almost a show.
For so many years, Mr. Chen has been integrity-based, with his enthusiasm to warm every visitor. Today, there are many old customers are asking and miss him. A small bowl of "spiced small intestine" not only contains the thick local customs of Beijing, but also sustains the feelings of the Beijing people, and also contains the historical origin of the "small intestine Chen" characteristic culture.
Huaxiang Branch: Building 1, Yard 8, Caoqiao East Road, Fengtai District
Fangzhuang Branch: 11th Floor, Zone 3, Fangzhuang Fangqun Garden, Fengtai District
Nanheng Street Store: No. 194, Nanheng East Street, Xuanwu District
Jiugong Branch: Daxing District Jiugong Xuanyi jiayuan bottom business north section 1
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Demao Branch: No.8 North Tuanzhong Road, Jiugong Town, Daxing District (trial operation)
On September 28, 2023, the Notice of the Ministry of Commerce and other five departments on the Announcement of the results of the Review of the Chinese Time-brand was announced, and the small intestine Chen brand passed the review of the Chinese Time-brand.
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