Who can tell me something about Beijing-Kowloon ribs rice?

The boss of Jingjiu is surnamed Wang and his name is "Wang Jingjiu", hence the name of Jingjiu ribs. There are six Beijing-Kowloon spareribs in Qingdao, which has formed a monopoly of well-known chain food brands in the island city. Northerners eat a lot, and Qingdao is no exception. The owner of Beijing-Kowloon ribs is a very smart Shandong man, generous, straightforward, persistent and good at cooking. His diet view is: a guest is a guest, and a guest can't go home without eating! Therefore, he took the lead in creating an unlimited number of measures to eat ribs rice in Qingdao. Some people say that he is stupid and doesn't know how to operate. Some people say that he keeps ready-made money and does not make money. All this was laughed off by Wang Jingjiu.

The Beijing-Kowloon ribs shop in front of us is located in Feixian Road, the southwest end of Shinan District Railway Station in Qingdao. This is newly opened. Not only is it the largest and best, but another reason is that I like eating here. After eating, I can go for a walk at the seaside, and even go out to see the sea. Such an excellent geographical location has really become a good place for me to relax after a full meal. The whole hotel covers an area of 260 square meters and is divided into upper and lower floors, which can serve 200 people at the same time. The dining room is clean and beautiful, full of wooden tables and chairs. Decorative paintings of Cynthia Meiju, Fu Gui peony and landscape paintings are hung on the wall, which are quite antique. This fast food restaurant is beautifully decorated and music is played from time to time. It's fantastic.

The reason why Beijing-Kowloon ribs are favored is not only because they have their own unique methods in the formula of ribs, but also because Beijing-Kowloon has always put quality first. Brand ribs have always been based on "Luojin ribs", which ensures the consistency of taste from the taste and quality, and requires the chef to remove all the fat on the ribs. When ribs are processed, they are cooked with high fire first, then with low fire, and the oily flowers floating on the water are removed while eating. Even the pot for cooking ribs in Beijing and Kowloon has strict standards. No matter how much seasoning you add to the ribs or how many Jin of ribs you put in the pot, you can't be careless.

As for the citizens' favorite cabbage ribs, they are also selected "Jiaodong Chinese Cabbage", which is transported to Qingdao by special personnel from designated farmers in Jiaozhou; 13 seasoning for ribs was purchased from a designated merchant in Jiangxi; All vermicelli are pre-cut into 10 cm size by the vermicelli manufacturer in Longkou, Shandong Province, wrapped and sent to Qingdao for good luck. Tofu is made by Jingjiu's own family. If all this is not counted as Beijing-Kowloon ribs, the chefs in Beijing-Kowloon will not cut the cabbage into pieces as usual, but "slice" the cabbage like a fish. It is said that the cut cabbage is even in thickness and moderate in size, and it is easier to quickly blend with the taste of ribs.