Qi Jie gourmet tan branch
Beijingers like to go to the suburbs in spring to eat the freshest Chinese toon willow buds, and ask friends to arrange copper pots to rinse meat and paste autumn fertilizer in autumn and winter, but this season is the time to eat the least.
The heat is unbearable, and eating noodles seems to be more attractive to people.
Compared with people all over the world, Beijingers should not like noodles best. Yangchun noodles for breakfast in Shanghai, Three Gorges noodles in Suzhou, and midnight snack car noodles in Hong Kong ... It is rarely heard that in Beijing, who will choose noodles for breakfast or midnight snack.
However, Beijing people's love for noodles is deep and secret.
Compared with the softness of southern noodles, Beijingers prefer the "gluten" of noodles. Handmade noodles, Daoxiao Noodles and even fried noodles are welcome.
Compared with noodle soup, Beijingers prefer noodles with noodles: Zhajiang Noodles, egg noodles, tomato and egg noodles, and diced eggplant noodles. ...
Noodles in Beijing are very homely. You don't need delicate seasonal ingredients or slow-cooked soup base. Noodles with noodles are enough. Therefore, in the hearts of many Beijingers, the best halogen is always cooked at home, and eating noodles in the noodle restaurant outside is a kind of make-do.
Even so, there are several popular noodle restaurants in Beijing. For example, Fang Brick Factory and Fat Girl, which are hard to eat without queuing, Chai's beef noodles, which have been standing in ganjiakou for more than ten years, and Sanquan cold noodles, which are famous recently. ........
Today's "New Travel" takes you to explore several delicious noodle restaurants in Beijing. If you have no appetite in summer, come and eat a bowl of refreshing and enjoyable noodles!
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Zhajiang noodles, 69 square brick factory
Per capita: 20 yuan
Address: Brick Factory Hutong, Dongcheng District 1
The epidemic in Beijing made Zhajiang angry again.
Although most Beijingers think that Zhajiang noodles are the best cooked by their mothers, no matter how picky old Beijing is about Zhajiang noodles in No.69 square brick factory, it is impossible to tell why.
This seemingly unremarkable shop is located in Fangzhuanchang Hutong between Gulou and Nanluoguxiang, hidden deep in the residential area of Hutong.
The storefront is not big, only about 10 table, so it is cramped to sit up, and it is certain to spell the table when there are many people.
There is no menu in the shop either. Just tell the chef to ask for bowls of noodles with slag sauce. You can eat noodles in soup and laba garlic by yourself. Besides, you can only order beer, Arctic Ocean soda, peanut butter and old Beijing yogurt.
Even so, this shop is full of people from morning till night, and nearby residents, food bloggers and foreign tourists are waiting at the door, even chef Nicholas Tse has visited it.
The sauce of Zhajiang noodles in No.69 square brick factory is fried with fat and thin diced meat, which is fragrant and thick but not salty, oily but not greasy.
Authentic fried sauce is layered with oil and sauce, which shows that the fat of diced meat is forced out by a small fire.
Before I went to eat noodles, I saw a girl who didn't know the truth, and carefully skimmed the fat of fried sauce before mixing noodles. She always feels that she has missed the essence of the noodles with slag sauce, which is very uncomfortable.
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In addition to being a must-have fried sauce, his menu is even more exquisite. Stir-fried soybeans, shredded cucumber, shredded radish and shredded cabbage are crisp and delicious. Mixed with fried sauce, there is a feeling that "thick makeup is always appropriate".
In addition, his Laba garlic is also very authentic. It's really refreshing to eat the noodles of old Beijing with Laba garlic. Laba garlic in the slag river is available in No.69 square brick factory all year round, so you can help yourself ~
02
Chaishi flavor Zhai
Per capita: 58 yuan
Address: Building 2 1, ganjiakou Community, Haidian District (ganjiakou Headquarters)
People all over the country know the dregs of old Beijing, but the beef noodles that Beijingers like to eat may not be known until they have lived in Beijing.
Located in ganjiakou, the old Beijing Chai style is a variety of snacks and beef noodles for many children in Xicheng. Although they all started with Muslim masters, the taste of Chai beef noodles is completely different from Lanzhou beef noodles on the street.
First of all, the noodles of Chai-style beef noodles are unusual.
Most noodle restaurants in Beijing use round and thick handmade noodles. His noodles are extruded according to the method of making noodles in Jinnan, which is super stiff and more elastic than handmade noodles.
Secondly, it is his sauce beef that guarantees his family's Jianghu status.
Chai-style sauce beef originated from 1920, which can be described as ancestral sauce beef. What many people are thinking about is this mouthful of sauce beef. After eating Chai-style sauce beef, the sauce beef in niujie deli has become a necessity.
11A kilo of sauce beef in 0 yuan is definitely not cheap, but there is a long queue at the firewood-style sauce beef window, all of which are stretching their heads and looking at the console behind the glass, thinking about their "muscles" or "fat".
More unique is its beef soup. It is said that firewood and beef soup in hutong are fragrant for several miles.
In the hot summer, a bowl of beef noodles with four or two sauced meats, plus a refreshing cold salad, is comfortable to eat.
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Pangmei noodles restaurant
Per capita: 38 yuan
Address: No.69 Dongsi North Street, Beixinqiao, Dongcheng District
The picture comes from the official map of Pangmei Mianzhuang.
To say that the noodle restaurant with the longest queue in Beijing at present, the fat girl is the second and no one dares to call it the first.
The picture comes from the official map of Pangmei Mianzhuang.
In Shanghai, Chengdu and other food capitals, it is normal for popular restaurants to queue for three to five hours at a time. In contrast, diners in Beijing don't like to wait in the same place, and many restaurants or online celebrity stores don't wait more than half an hour.
But the waiting time of the fat girl is always more than one hour, and the people in line can only stand in the alley and let the wind and the sun shine, which is enough to show that his family is qualified!
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Chongqing pea noodle, which must be eaten in Fat Girl noodle restaurant, is absolutely excellent in topping and strong enough in noodles. After mixing, every noodle is super delicious, the more spicy it is, the more addictive it is.
Usually, spicy food is spicy pot, but I ordered a little spicy food, which made my nose wet. If you are not from Chongqing or can only eat spicy food in general, please be careful of the spicy degree of Chongqing spicy food ~
Fat sausage noodles are simply the gospel of fat sausage lovers. 24 yuan a bowl, very affordable, full of a bowl of fat intestines. Mixed with the unique flavor of fat sausage, the oil is mixed with spicy taste, mixed with noodles and eaten in one bite, which immediately solves all the loss of appetite in summer.
Fat sister's brain flower is also very popular. It was sold out around noon, mixed with various scents of sesame, coriander and Chongqing pepper. It can be said that it is a brain flower.
Brown sugar bazan is also essential to relieve spicy, soft and sweet taste. The taste of brown sugar is very full, which is much better than that of many Sichuan hot pot restaurants in Beijing.
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Almond tofu and southern cool cakes are also essential desserts in summer. The taste is very simple, which is very suitable for refreshing after wolfing down Chongqing noodles ~
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? Li Mian
Per capita: 53 yuan
Address: southeast corner of the first floor of Huguo Xintiandi, No.85 Huguo Temple Street
Students who like to shop in Beijing are familiar with the new world of protecting the country. The famous Fuhuazhai dim sum shop and coffee label cafe are all here. A Sichuan-style noodle restaurant in the alley is called. Li (Li Shan) noodles.
The store is not big, only six or seven tables. The decoration is very ins style, the minimalist style of cement ash, like a cafe.
The photo comes from? Li Mian Weibo
? The main flavor of plum noodles is Emei, and there are not many Sichuan noodle restaurants in Beijing that can enjoy the authentic Emei flavor. The beef noodles, ginger frogs and cows in the shop are signs.
I have eaten a lot of bullfrog noodles in Shanghai before, which opened a new world for bullfrog lovers. ? Ginger frog noodles with English noodles are worth a try.
When a big bowl is served, the frog with special taste is served with chopped millet pepper, which is simply spicy and refreshing. Noodles are also very thick, and it is very enjoyable to eat together. It is simply a necessity for bullfrog control.
Besides, all kinds of Sichuan snacks are exquisite and authentic. There are eight or nine kinds of side dishes, the price is about 10-26 yuan style, and they are not expensive. There are most stilt beef, brain flower and stilt cabbage in the shop.
Braised flowers are fresh, delicate and tender, and melt in the mouth. There are also oiled pork belly pieces, which add a lot of fragrance. Bean sprouts soaked in red oil are placed under it, which adds a richer crispy taste with coriander.
The most important thing is to sprinkle sour beans, which are soaked sour beans. Especially appetizing, sour, spicy and delicious!
There are three kinds of fresh ice powder and brown sugar ice powder to choose from. I ordered three fresh ice powder, which contains fermented grains, sweet-scented osmanthus and glutinous rice balls. It's cold and slippery, and it really relieves the spicy taste for one second.
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Sanquan cold noodles
Per capita: 59 yuan
Address: Many branches
How can there be no Korean cold noodles in the summer in the north! Speaking of Korean cold noodles, the most famous restaurant in Beijing should be Huatian Yanji Restaurant in Xisi. The hotter the weather, the more people line up.
Considering the traffic, environment and service, Amway today gives you three-way cold noodles which are very popular recently. At present, there are three branches in Beijing, all in Wangjing.
Korean cold noodles, as a cold noodle soup mixed with sour, spicy and sweet, are not popular with everyone. Especially for southerners who are used to eating salty and spicy soup noodles, it is really unacceptable to suddenly serve a bowl of Korean cold noodles.
Therefore, there are three kinds of cold noodles in Sanquan, authentic sweet and sour taste, improved salty taste and innovative sweet and sour instant noodles.
In the hot summer, the cold noodles that can relieve the heat must be Korean cold noodles.
In a big bowl of cold soup, it is light and refreshing buckwheat noodles, crispy shredded cucumber, appetizing Korean spicy cabbage, two pieces of apples sweetened and half a boiled egg. If you are in a small Korean restaurant in the northeast, the boss may put some ice cubes directly into your bowl, which is absolutely cool and makes you feel excited.
The picture comes from the official map of Sanquan Cold Noodles.
In addition, in his family, not only noodles are eaten, but also pot-wrapped meat is very authentic. Summer is more suitable for ordering some Korean cold dishes, such as mixed beef, bracken, platycodon grandiflorum, beef tendon ... refreshing and appetizing.
-The end-
What's your favorite Beijing noodle restaurant?
Text/Strawberry Girl
Figure/Strawberry Girl, the official of the restaurant