Najia restaurant white meat blood sausage

Located on the west side of the Forbidden City in Shenyang, the museum is famous for its Manchu dishes, white meat and blood sausage, in the vast area of Baishan and Heishui. Its predecessor was Jixing Hotel near Kuixing Building in Xiaoheyan, which mainly engaged in northeast local dishes. Later, due to the addition of white meat and blood sausage, this hotel gained great fame. In 1872, the Manchu chef Najiyou opened a restaurant specializing in white meat and blood sausage in Dadongmen, and named it that restaurant. Because of his fine selection of materials, meticulous production and meticulous, his reputation is getting higher and higher. His white meat must be hard-ribbed with newly slaughtered fat pigs, seasoned with white water, boiled with quick fire, and simmered thoroughly with low heat, so that the fat is not greasy. His blood sausage must be filled with newly slaughtered pig blood, with appropriate amount of water and seasoning, and the taste is fresh and strong. White meat and blood sausage dipped in garlic paste, leek sauce or Chili oil and other spices to eat, the taste leaves teeth and cheeks, lasting for a long time. Especially in the severe winter season, if cooked with shredded sauerkraut, the soup will be crisp, which has the effect of driving away cold and warming up. In 1914, Na's descendants, following their ancestors' footsteps, renovated the entrance of Nawan Pavilion and became a famous restaurant that was all the rage in Fengtian at that time, with dignitaries frequenting it. In 1931, the Japanese invaders occupied Shenyang, and the business of that museum was gradually depressed and tended to close down. In order to maintain their ancestral business, the Na brothers moved the museum to Beijing. After liberation, the government invited the elderly Na Wengui back to Shenyang in 1957 to reopen the museum in order to restore the unique flavor of the Northeast.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)