Braised small intestine

In the streets and lanes of Beijing, no matter in the past or now, there are homes cooked in brine, and in the past, there were vendors with small burdens to sell this kind of food. Especially when the sun sets, the stewed small intestine is sold in a pot, and its unique fragrance can be smelled from far away. Everyone who tastes this mouth smells it and looks forward to it. It is a street snack food that people like very much to ask for a bowl of stewed small intestine and one or two stewed fires, which not only satisfies their cravings, but also relieves their satiety. Braised small intestine, also known as braised fire, has a history of more than 100 years. This kind of food originated from the palace, and after improvement, it evolved into stewed small intestine. There is a dish called "Su Zao rou" in the Qing court. According to pujie aixinjueluo's wife, Hao Zhu's "Eating in the Palace", in the 45th year of Qianlong (1780), Emperor Gaozong of the Qing Dynasty visited the south and stayed at Chen Yuanlong's home in An Lan Garden, Yangzhou. The dishes cooked by Zhang Dongguan, the chef of the Chen family, were very popular with Qianlong. Later, Zhang Dongguan entered the palace with Qianlong and served as the main ingredient of the Rehe Palace. Zhang Dongguan, a native of Suzhou, knew that Qianlong loved thick food, so he cooked a meat dish with pork belly and nine herbs including clove, cinnamon, licorice, Amomum villosum, cinnamon, nutmeg and cinnamon. These nine spices are prepared in different quantities according to the different solar terms in spring, summer, autumn and winter. Because Zhang Dongguan is from Suzhou, he is called "Su Zao Tang" and his meat is called "Su Zao Meat". Later, it was passed on to the people, and it was cooked with fire baked with flour, which became a popular flavor snack.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)