history
There are many Hui people in Yucheng, Shandong Province, and some of them are engaged in mutton trading in northern provinces and townships. In the past, most mutton shops in Beijing were run by Shandong people. In the forty-fourth year of Qing Qianlong (1779), a boy surnamed Han, aged 14, from Hanjiazhai, Yucheng, Shandong, went to Beijing to survive and worked as an apprentice in a mutton shop in Dongsipailou. This mutton shop not only sells raw meat, but also processes and sells homemade cooked food such as roast mutton, sauce beef and white sheep head meat, as well as baked sesame cakes and other foods. Han is smart, studious and popular. He soon mastered the technology of making all kinds of food. After his debut, he began to set up a stall in the south of Dongsi Pailou. Qianlong fifty years (1785), because the shop is in the south of Dongsi archway, I hope that the business will be prosperous forever and everything will be smooth, so I chose Nanhengshun. Later, I found a place to do business on the west side of Qianmen Street. With his hard-working ability, his business soon improved, not only building a house, but also recruiting people, laying the foundation for future development.
When Nan Hengshun's business spread to Han Tongli, the sixth generation of Han family, he built a tube house with a front scroll in the west of Qianmen Street. The front door is in Qianmen Street, and the back door is in Jewelry City Street. There is a hidden building above the house (Qianmenwai Street is the only way for the Qing emperor to go to the Temple of Heaven every year, and the road is far less spacious than today. In order to prevent assassins, it is forbidden to build "Ming Lou" on Qianmenwai Street. Operating varieties have also increased instant-boiled mutton, stir-fry, mixed noodles, Lamian Noodles and so on. On the basis of the original simple variety, and the number of employees in the store has also increased to more than a dozen. They are hospitable, their meat is clean and their business is booming. At the end of Tongzhi and the beginning of Guangxu, Nanhengshun established a store. From the mutton store that only sold raw meat and some cooked meat in the past, it added instant-boiled mutton, stir-fried dishes, mixed noodles, Lamian Noodles and other foods. Its instant-boiled mutton, mung bean noodles, sesame paste biscuits and other foods are carefully selected, processed, fed and served. Flavor characteristics
Nan Hengshun's instant-boiled mutton is unique in the selection of ingredients. Nan Hengshun has a stacking house at the west entrance of the mill. There are several rooms in the stacking room to store all kinds of goods, and sheep are kept in the small yard for later use. Nan Hengshun specially sent people to the sheep market in Madian outside Deshengmen to buy Xikou sheep and Beikou sheep, and absolutely did not need Beijing local sheep. Xikou refers to Gansu and Ningxia. Xikou sheep tail (small tail rolled inward), with small skeleton, white powder, tender and tender, and long capillaries, is also called "beach sheep" because it is produced in the Yellow River floodplain. The biggest sheep in Xikou is only fifty or sixty pounds. Beikou sheep refers to Zhangjiakou, Zhangbei, Cullen and other areas. Beikou sheep is second only to Xikou sheep. The local sheep in Beijing are big-tailed, coarse-haired, coarse-fleshed and shy. Sheep dealers in the west and north ports all live in Madian, and Nan Hengshun drives the sheep in Madian to the pile to feed them for a few days, and then slaughters them when they are fat. Fine processing, thin mutton slices. Slaughter and skin the sheep, choose the hind legs of the sheep, find a clean place, put natural ice on it, cover it with a layer of tin foil, pile the mutton on it, cover it with a tarpaulin, and press a piece of ice on it. This is called "pressing meat".
One-stop shop is the same as Zhengyang Building. Sliced meat is cut very thin, and the seasoning is complete according to the part of the dish. Generally eat instant-boiled mutton, and the staple food is sesame seed cake. The baked wheat cake in Nanhengshun is also different from other places. A pot of flour is 10 kilograms, nine kilograms of flour and one kilogram of rough flour. Use a catty of sesame sauce for ten catties of noodles. Roast the sesame seed cake in the pot first, then in the oven, and then under it, so that the sesame seed cake sauce will be big and ripe. Crispy and delicious. Mung bean flour can absorb greasy food. A bowl of mung bean noodles can not only absorb the floating oil in the hot pot, but also remove the oil from people's mouths. Therefore, the fine and even mung bean noodles are another delicious food in Nanhengshun. According to legend, in the 23rd year of Guangxu (1897), Emperor Guangxu had a meal at Nanhengshun Mutton Restaurant, and later everyone called it "a dragon". Since then, customers in Nanhengshun have been crowded. After the Gengzi Incident, the one-stop building became a three-fronted, two-story underground shop. 1983 In early summer, a dragon caught fire again and the shop was burned down. The new store was completed in the autumn of 1985. This is a spacious and bright shop with three floors, with Islamic style. Recently, with the start of the renovation project of Qianmen Street, the one-stop mutton restaurant moved out of Qianmen Street and settled in Hongqiao.