Beijing has a preference for strong flavors. Even in times of limited material wealth, they always manage to add some meaty and fishy tastes to their meals. When tourists from other regions visit, they always want to experience the lively atmosphere of this capital city, strolling through the narrow alleys. It is in these hidden corners that one can find truly authentic Beijing cuisine, with Deep-Fried Stuffed Intestines being an essential item on the menu.
It’s rare to find a Beijing local who doesn’t love Deep-Fried Stuffed Intestines. This type of food can be found in small restaurants or long-established eateries that specialize in traditional Beijing cuisine. When served, it appears somewhat grayish and is typically accompanied by garlic sauce. Unlike the noble reputation and aristocratic temperament of Peking duck or the elaborate presentation of tripe dishes with numerous parts, the taste of Deep-Fried Stuffed Intestines is not as intense as braised foods. However, it remains an indispensable favorite.
Fried Sausage that Falls into the Mortal Realm：
According to folklore, Fried Sausage originated during the late Ming and early Qing dynasties when the Manchus came into power. At that time, due to the inconvenience of transportation from Northeast China to Beijing, the main ingredient, deer tail, was scarce. It became a luxury dish only affordable for the wealthy and privileged. Clever chefs then chopped pork belly, pig liver, and other ingredients into a paste, added seasonings, and stuffed them into cleaned pig intestines. They were steamed and then fried in lard as a substitute for the authentic fried deer tail. However, the daily consumption of pork belly and pig liver in Fried Sausage was still considered too luxurious for many people.
To make it more accessible, chefs started mixing flour, red yeast rice water, cardamom, cloves, and other ingredients into a batter-like consistency and stuffed it into pig intestines. The taste was slightly closer to fried deer tail, but the cost was significantly reduced. This became the second generation of Fried Sausage， also known as big Fried Sausage.
During the Late Qing Dynasty, when the country’s fortune declined and people became impoverished, even flour became unaffordable. The batter in Fried Sausage was changed to starch, red yeast rice water, and other ingredients. Additionally, pig intestines were downgraded to pig small intestines, giving rise to the third generation of Fried Sausage known as small Fried Sausage .
Further changes occurred when even pig intestines became too expensive. They were replaced with gauze cloth, and the batter simplified to just starch, tofu residue, and water. The original pink-colored big Fried Sausage and small Fried Sausage transformed into grayish starch-filled sausages. This marked the birth of the fourth generation of Fried Sausage simplifying the process and reducing costs.
Today, the fried sausages we enjoy on the streets of Beijing have gone through numerous transformations. They have transitioned from being exclusive to the nobility to becoming a beloved snack of the common people.
Where can you eat Fried Sausage in Beijing?
Many old and well-known establishments in Beijing, as well as local specialty snack shops, still retain their traditional charm. With simple tables and chairs, their menus feature both raw and cooked Fried Sausage. The raw ones are sold by weight, while the cooked ones are sold by plate. Traditional small shops often only serve millet porridge. The typical way of enjoying Beijing cuisine is to have a plate of stuffed intestines, dipped in fresh and spicy garlic sauce, followed by a bowl of millet porridge for a simple yet satisfying meal. Nowadays, some shops may also include cold dishes or side dishes. There are even locals who buy a pound of raw stuffed intestines and fry them at home to satisfy their cravings.
Grandfather’s Deep-Fried Sausage Intestines at the Flower Market：
The so-called master in the folk, flower market grandfather insisted on selling only enema, address: Fahua Temple Street, Tianya jewelry city diagonally opposite.
Guo Ji at overpass：
Overpass in Beijing is bustling with various street foods and performances. Near the DeYunShe theater, Guo Ji’s Fried Stuffed Intestines at overpass is also a sight to behold. They only set up their stall around 4 or 5 PM each day and quickly sell out.
Lao Yu’s Deep-Fried Stuffed Intestines：
This roadside stall has gained a lot of popularity, claiming to have the best stuffed intestines in Beijing. However, the taste is actually quite average, and at 30 yuan per serving, it’s not great value for money. The highlight is that the grandpa running the stall is particularly witty. He entertains customers with his stand-up comedy while frying the stuffed intestines, which is quite amusing. The opening hours of the stall depend on his mood, but generally, he sets up around 5 PM.
Address: 154 Dongzhimen Inner Street.
Ingredients for Deep-Fried Sausage：
| Sausage | 400g |
| Garlic | 50g |
| Salt | Appropriate amount |
| Sesame oil | Appropriate amount |
Recipe for Deep-Fried Sausage：
Practice one：
1.Prepare a piece of stuffed intestine. Peel the outer skin of garlic, wash it, and put it in a bowl.
2.Grind the garlic into garlic paste.
3.Slice the stuffed intestine into thin pieces. Mix the garlic paste with salt in cold boiled water until well blended, adding a few drops of sesame oil.
4.Heat oil in a flat-bottomed pan and add the sliced stuffed intestine for frying.
5.Fry the stuffed intestine slices over medium-low heat until both sides turn golden brown.
6.Pour the garlic sauce over the fried stuffed intestine slices.
Practice two：
1.Peel and wash the garlic, then crush it into garlic paste. Mix it with salt and cold water to make garlic sauce.
2.Moisten the knife blade with some water and slice the stuffed intestine. (The most authentic way of slicing the stuffed intestine is to make one side slightly thicker and the other side thinner. This will result in a crispier and more delicious outcome when fried.)
3.Heat oil in a non-stick skillet over medium-low heat. Pan-fry the sliced stuffed intestine until both sides turn golden brown. Transfer the fried slices to a plate and serve them with the prepared garlic sauce for dipping.
The secret of fried Sausage：
Sausage：
The chewiness of sweet potato starch is superior to other starches. The crucial factor lies in achieving the right ratio of water to starch. The consistency should be moderately thick, ensuring that the dough is not too firm or too soft. This results in noodles that possess both resilience and crispness with a hint of sweetness.
Oil：
The secret to delicious stuffed intestines lies in the key ingredient of lard. In the past, it was customary to use lard extracted from the large intestine of the pig for frying, which gave the authentic deep-fried sausage intestines a unique flavor. However, due to health considerations, many shops have switched to using regular cooking oil, resulting in a compromised taste.
At the renowned Grandfather’s Deep-Fried Sausage Intestines at the Flower Market in Beijing’s Nancheng district, they use the fatty network found on the inner wall of the pig intestine, also known as “netted lard.” This particular portion of the pig yields exceptionally white and pure lard, free from any fishy or unpleasant smell. It melts instantly when heated and imparts a fragrant and crispy texture to the fried stuffed intestines, enhancing the overall meaty aroma.
Garlic paste：
Fried sausage is delicious on its own, but it could use some embellishments. Moreover, earlier versions of fried sausage had a slightly greasy and gamey aroma. To counteract this and enhance the appetizing factor, garlic sauce became the perfect companion for fried sausage. Choose fresh and plump garlic bulbs that have a fragrant but not overpowering taste. Instead of chopping or mincing the garlic with a knife, sprinkle plenty of salt over it and gradually crush it in a mortar and pestle. This ensures that the essence of garlic merges into a smooth paste, producing a thick and sticky garlic sauce. The sauce has a salty flavor with no spicy heat, making it easy on the palate and stomach. When dipped in this sauce, the fried sausage becomes crunchy, slightly charred, and packs a punch!