Braised and Burnt [Beijing Yanqing Specialty]

What is braised, boiled, and burned? Authentic Beijing Yanqing specialty: braised, boiled, and burned

Content summary:Do you want to know what braised, boiled, and burned is? This article is a detailed introduction toBeijing Yanqing specialty - braised, boiled, and burned. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on braised, boiled, and burned food. The full text takes about 3 minutes to read, mainly including the basic introduction of braised, boiled, and burned food, as well as its nutritional value? How did the history of braising and burning come about? Wait

Basic introduction of braised, boiled and burned food

Braised, boiled and burned food is a characteristic snack of the Han ethnic group in Beijing, originating from Nanheng Street in the south of Beijing. Braised, boiled, and burned food is a pure thing from old Beijing, born and raised, even more pure than Peking Opera

What is the nutritional value of braising, boiling, and burning

Don't underestimate this bowl of braised dishes, it's all filled with treasures. Especially for animal organs, they are not only nutritious but also have high medicinal value, containing abundant trace elements such as protein, iron, zinc, as well as vitamins A, B2, and D. After consumption, it can effectively supplement the body's demand for these substances. Especially for children who are growing up and prone to zinc deficiency, they should eat it regularly. In addition, some people who overuse their eyes and frequently consume animal organs can effectively improve their vision

How did the history of braising and burning come about

The original braised pork originated from the palace's "Su Zao Rou." It is said that during the Guangxu period, because Su Zao Rou made with pork belly was expensive, people used pig head meat and pig water instead. Through the dissemination of folk cooking masters, over time, braised pork and fire were created. There are probably not many authentic Beijingers who don't like to eat braised, boiled, and burned food