Sishi Tongtang ( Xi Bian Men Store) Review

The fried noodles are very authentic, the sauce is a small bowl of dry fried, the amount is just right, not salty or light. The noodles are strong, with radish, shredded bean sprouts, etc., very delicious. The fish fillets are slightly sweet, the fish is fresh and tender, and there is no thorn. You can eat or mix rice with white mouth. This dish is very recommended. The environment is tall and the seat spacing is large.

The first time I got up to eat Beijing snacks Beijing roast duck, Beijing traditional dishes ordered four dishes, is it that the taste is too general! Vinegar skew wood must taste no taste, especially light beef, less pot side vinegar taste no (failed) burst three kinds of pork belly legs smell particularly heavy, pig liver and waist are very tender (generally, braised boiling ingredients can also be dead noodles fire really can not chew this noodles is too dead to catch fried shrimp Ren is good, the outside is hot and the inside is tender.

Mainly want to eat braised cooking, but now there are really not many restaurants that can eat braised cooking, many old brands are not good, and then I thought that the braised cooking here was not bad, and I will try it again today. The main Beijing cuisine and Beijing snacks, the dishes are quite complete, and they are all distinctive, and you can basically find Beijing cuisine if you want to eat Beijing cuisine. Snacks ate a few, soy juice coke circle, fried enemas, hemp tofu, fried enemas and hemp tofu are serious, the enemas are particularly suitable, now want to eat a good taste of fried enemas is also difficult; hemp tofu is moderately thick, tastes suitable, and the amount is not small; The bean juice is "improved", suitable for the taste of foreign diners, the locals drink it is not sticky enough, the taste is light (not enough), but the coke circle is delicious and crisp. The taste of braised cooking is satisfactory, stronger than many old brands, and the ingredients are also sufficient. The disadvantage is that the fire feels wrong, not the traditional taste of braised cooking, a little awkward. The shape of the birthday peach is almond tofu, which needs to be knocked open to eat, which is very good-looking.

四世同堂饭店……位于广安门中医院对面金色假日酒店内，环境很好，菜品是老北京风味，最有代表的是特色小吃“豌豆黄”，做成麻将牌形状，非常形似，还有大赤包捉五魁，小吊梨汤三不沾锣鼓烤鸭贝勒烤肉等一系列老京味儿菜，推荐。

四世同堂，一听到这个名字，脑海中第一时间浮现出的不是老舍先生的小说，而是一幅泛黄的老照片，子孙四代同聚一堂，满院子的欢声笑语……上了年纪的人最幸福的事要数多子多孙承欢膝下吧？那么，有着这样名字的餐厅，又会唤醒我们怎样的童年记忆呢？一进门，青砖灰瓦的门脸儿，老北京味儿十足，推开朱红色的大门，复古的匾额透着一股岁月的斑驳。铜铸的大碗儿茶壶，配着青花瓷碗；棉布帘子上，绣着“卤煮”、“冰糖葫芦”等各色吃食儿，让人不由哼唱起《前门情思大碗茶》，“吃一串儿冰糖葫芦就算过节,他一日那三餐,窝头咸菜么就着一口大碗儿茶”。一旁支起的京韵大鼓，京腔京韵耐人寻味。往里走，包厢之间还挂着不少布幡，“拉洋片”、“麻衣神相”、“德盛祥”、“兔儿爷”……好一派老年间的气象。走进包厢，桌上摆着的木碟上摞着玻璃盘，透出下方的四个金字“四世同堂”，蓝瓷碗勺、烫金木筷、描花茶碗，处处彰显着古香古色。第一道凉菜名唤“北京记忆”，端上来就勾起了童年回忆。芥末堆儿、小酥鱼、肉皮冻、红果酪，鲜亮红艳的大红果，入口一股酸酸甜甜的味道在口中弥散开来，满满的怀念，小时候最喜欢吃的，到现在，口味都没变！香辣鸭胗、拌海蜇头、素什锦、老汤肘花、老醋木耳、甜言蜜语，一道道凉菜经由身着小褂或布衣蓝裙的服务员之手端上桌面。其中，其貌不扬的一片绿色反而突出，瞩目细看貌似一颗颗嫩芽上，挂满了霜露？夹一筷子放入口中，清凉沁人心脾，口齿清新，名符其实“青柠冰草”。热菜少不了挂炉烤鸭、贝勒烤肉……燃烧的炉火旁，堆着待添的木柴，典型的老北京挂炉烤鸭。吃烤鸭，你一定见过“片鸭子”，但你肯定没见过在京韵大鼓上片的，这可是四世同堂原创的，独一份儿。选用枣木，让炉温维持在230度，70分钟后，烤制出的鸭子鸭皮酥脆、入口即化，片下的鸭肉绵软可口，皮不嫌肥腻，肉瘦而不柴，香飘四溢。四世同堂的“爆三样”是老做法，用的是猪肉，猪腰和猪肝。干烧野生大黄鱼、蹄筋烧海参、芫爆肚丝、葱爆牛仔骨……饕餮盛宴后，来一盅小米辽参，鸡汤煨过的小米粥，黄灿灿的诱人品尝，含在嘴里，咸鲜适口。吃饱喝足，最令人期待的北京小吃上桌了。嚼起来嘎嘣脆的咯吱盒。爆肚算是无人不知无人不晓的北京小吃之一了吧，切成条的牛羊肚，沸水爆熟，蘸芝麻酱、辣椒油、香菜葱花末等拌制的调料，鲜嫩有嚼劲。没有点店里的招牌“大赤包捉五魁”，取而代之的是老北京的代表“京八件”，萨其马、驴打滚、艾窝窝、豌豆黄、小豆凉糕，还有我的最爱“芸豆卷”！虽然和北海仿膳饭庄的做法略有不同，不过绵甜香糯的口感非常不错。最后上来的牛肉锅贴，真的是心有余而力不足了，撑到吃不下。古韵悠然的四世同堂，老北京的味道纯正浓厚。遗憾没有见过老年间的北京模样？来这里，绝对是体验老北京的绝佳选择。