Fog transpiration through time count capital Shabu-Shabu eight

Every winter,BeijingFixed action diners eat Shabu-Shabu, cold and windy, snow fluttering, not find a reliable of Shabu-Shabu restaurant to eat Shabu-Shabu, feel sorry this weather. To me, the lamb atmosphere than even eat anything interesting, sitting by the window, the window is full of mist, poplar outside can only bare branches on the table to see little fuzzy, copper pot is exuberant, charcoal is sufficient, soup mutton fresh, cold rolling, Erguotou, three five friends warm, then will there is a sense of time travel, it seems cotton cord with a pick, came in person is wearing a gown of Zhou Zuoren, Lao She, or wearing a suit.

Traditional copper pot meat

Beijing as the eating mutton slices cooked in hot pot base, little restaurant problem casually find dozens of reliable, I think these reliable in the restaurant is subdivided, find my favorite number. Rinse the meat of eight, not eight of Tang and Song Dynasties, if everyone has a delicious pickled sweet garlic, you say is pickled sweet garlic eight line.

My favorite Shabu-Shabu restaurant needs to satisfy several requirements I: traditional, at least is a copper pot of meat, the middle of charcoal that, with an electromagnetic oven, a small hot pot, add mutton pieces, this can not be considered; atmosphere, shop is not big, big is stylized, do you think the chain DongLaiShun representative of Beijing mutton slices cooked in hot pot? But to me the chowhound, really not; third is the material well, you put a plate of frozen mutton placed into flowers and I don't like, at least it is hand cut fresh mutton.

I often go to the nearest one is gold Jinshenglong, this was originally a Baodu old, in fact they boiled meat is outstanding, the orthodox Shabu-Shabu as copper pot, pot is charcoal, Inner Mongolia sheep sheep, meat is the eight part, manual cutting, vertical plate does not move. The eight parts are: large trigeminal, sheep, sheep, sheep brain muscles on grinding crotch, loin of mutton, sheep shank meat, a sink and cucumber. The fat big Sancha, FeiShou evenly divided, and a grinding crotch, a cucumber, if like to eat lean, plus a lamb shank meat, "sinks" refers to the sheep leg, thin tender. Rinse the meat sauce is the family ancestors, in the shop on the wall, hanging four generations of photos, hundreds of years of heritage and orderly. Soup pot on the table, the copper pot and pour into the hustle and bustle, mutton don't together, take it easy, rinse a few color is ripe, the small material with chic. Some objects is often very into play, you carry the bird cages, walk naturally leisurely, Huanghuangyouyou, eating boiled meat, drink a little wine, the mouth will naturally be humming a ditty, this also is a kind of satisfaction. Finally, don't forget to a freshly fried chilli oil, in fact, not hot, just incense, incense in particular.

Jin Shenglong the sheep muscles

If you're free to go south, I will run to the humanity living eat Shabu-Shabu, here is slightly big, the business is hot is not false, the characteristic here is the meat, fresh mutton hand cut point of three, there are sheep tail oil rare, suet slightly in the copper pot meat is cooked, a small dip is expected to eat, trance is Su Dongpo. And more than a little, the price is generally cheaper than a lot of the city.

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