The casserole house was opened in Qingganlong for six years (174 1). The first time I ran a white meat casserole. According to historical records, white meat is a fine tribute for sacrifice in Qing Dynasty. The location of the casserole house is the duty room outside the Qing Palace. After each sacrifice, some sacrifices will be given to the keeper. Later, the watchman invited the chef of the palace to cook the white meat in the casserole with a big casserole, cooked the meat and made it with the unique cooking techniques of the Manchu people for 300 years. The masters in the casserole house make boiled meat rich in dishes, including "whole pig seats", fried deer tails (the leader), baked covers and mixed double skins, and turn it into fat sausages, especially dishes with "water", which is unique. The dishes cooked in casserole are soft, rotten and not greasy, and the seasonings dipped in them are more fragrant and palatable. At that time, there was a saying that eating white meat in the casserole house: "The sun came out late", and there was a folk allegorical saying "The lid of the casserole house-it was too late to wait", which made it clear that casserole dishes were popular.
After hundreds of years of development, casserole dishes in Shaguoju are more abundant. In addition to cooked pork dishes, chicken, fish, shrimp, crab, ginseng, wings and shellfish are all put in casserole, and clear soup, milk and vegetarian dishes are extremely rich in variety. In addition, the casserole house also manages the palace dishes in Beijing cuisine, which is full of Beijing flavor. Dining room environment: Wang Fu architectural style, which can accommodate many people at the same time. The first floor is mainly zero, the underground restaurant and the second floor are mainly private rooms, and the third floor has reception and accommodation services.
Special dishes: crystal elbow, half double skin, Luohan belly, white meat in casserole, Jiuzhuan pork intestines, lion head in casserole. ...