号外号外！三五堂新添京味儿十足的街头小吃

携手帝都三大美食风味餐厅

老爆肚满、护国寺小吃和姚记炒肝

带来各自看家的招牌菜

爆肚、羊杂汤、炸卷果和炒肝

加上三五堂经典京味儿卤煮火烧和煎饼果子

3月18日至31日一同汇聚堂上

让你在国贸区也能尝到胡同里那令人留恋的老北京味道

Hotel Jen Beijing is proud to present an authenthic street food and Beijing snack pop-up at San Wu Tang, from 18 March to 31 March. We've invited three of the city’s most famous and historical hutong restaurants to present some of the city's most representative dishes, with a culinary history of more than 100 years. Don’t miss the tastes of Old Beijing, for a limited time only at San Wu Tang.

爆肚@老爆肚满

Quick-fried Tripe from Lao Bao Du Man

爆肚是清真风味小吃，自汉代即已有之，当时被称为“沦腑”。爆——急火速熟之意，成菜时间速以秒计，更重要的是现爆现吃。老爆肚满的爆肚嫩脆有嚼劲儿，蘸上独特的麻酱小料，放进嘴里鲜香适口。

Quick-fried tripe (baodu or exploding stomach in Chinese), is a halal snack that’s been around since the Han Dynasty. Sounds intimidating but don’t be fooled: the name only refers to the tasty dish’s preparation and not a consequence of eating it. Largely made by the Hui minority, baodu was especially popular during the late Qing and the early days of China.

羊杂汤 & 炸卷果@护国寺小吃

Yangzatang & Zhajuanguo from Huguosi Snacks

羊杂汤是由羊的心、肝、肺、胃、肠等原料混合烩制。一碗地道的羊杂汤味浓而不腻，汤鲜又色白，用于补身之功效。

Yangzatangis made by mixing sheep offal along with hawthorn and other seasonings into a soup. While it's cooking, seasonings like shallot and cilantro are added, making yangzasui fresh, rich in flavour.

而作为北京清真菜馆传统名菜的炸卷果则是以油皮卷裹主料炸至而成，外焦里嫩，味道香醇。许多信仰伊斯兰教的回族人民，每逢年节或喜庆之日，多爱以炸卷果来飨客。

Zhajuanguo(dried soy milk and beef rolls) is traditionally found in Beijing’s halal restaurants. Many Hui people eat zhajuanguoevery year during holidays. The subtly flavoured dish uses ingredients readily found in Beijing, and variations of the original, using different and unique ingredients, are common as well.

炒肝@姚记炒肝

Yao's Fried Pork Liver

炒肝在北京小吃中颇具盛名，炒肝是以猪大肠、猪肝等为主料加入熬制好的汤汁中，用上等的红薯淀粉勾芡后加蒜末调制而成，其口味醇厚鲜美，肝嫩肠香，蒜香扑鼻，糯而不泄。

Fried pork liver, or chaogan, is made with sweet potato starch and then mixed with minced garlic. The taste is subtle and delicious and the liver itself is tender and juicy. At Yao’s, it’s not about some secret recipe. Instead, the focus is on picking quality ingredients.

卤煮火烧 & 煎饼果子 @三五堂

Luzhuhuoshao & Chinese Pancake from San Wu Tang

以北京地道美食著称的三五堂，这次带来当家卤煮火烧和煎饼果子。卤煮火烧在老北京人的记忆里有着抹不去的味道。一口冒着热气的大锅，一锅滚开的酱红色老汤，一汤翻滚着肥肠、肺头、白肉和豆干，搭配码放整齐的酱色火烧，热气和香味儿扑面而来。制作一碗卤煮火烧需要按照顺序将主料逐一切成小块儿，再盛一勺热汤浇在碗中，加上配料，最后再根据顾客口味淋上一勺辣椒油。一碗“实在”的卤煮火烧就制作好了。

One of the most popular traditional Beijing snacks, luzhuhuoshaois deeply rooted in many Beijingers’ memories and is a go-to dish when they’re feeling homesick. With San Wu Tang’s open kitchen, diners and guests get a prime view of the dish as it’s being made: as our chefs bake wheat cakes, chop pork and expertly mix all the ingredients together, before serving up a bowl garnished with chive, bean curd and a spoonful of chili oil. Each small bowl of luzhuhuoshaois filled with Beijing’s food culture.

源起民间的煎饼也是三五堂的一大亮点。新国贸饭店的行政副总厨高宁曾走遍大街小巷，探秘传统煎饼的制作过程，特地拜访煎饼的故乡淄博寻找地道制作方法，搭配“闯荡江湖”的经验将中西方食材融会贯通，一勺面糊、一个鸡蛋、一把芝麻，待鸡蛋微熟后翻面刷酱撒上葱花，再放上五片薄脆，每放一层撒上一把花生碎，待煎饼熟透之后从底部包起。再根据食客喜爱添加金枪鱼龙虾等，制作多款食客喜爱的“国贸煎饼”。

Jianbingguozi, Chinese pancake with crisped fritter, is one of our most famous dishes in San Wu Tang. Before creating the dish, our Chef Jenny Gao visited Beijing’s hutongs, and as far as Zibo in Shandong province, to learn its most authentic cooking styles. Along the way, she’s also brought the jianbinginto the modern day, using Western ingredients to make her signature Chinese Lobster Tuna Pancake which was awarded a Gold Medal by the BTV Shang Cai Program.

觅食主义 | 探寻地道北京味儿

Get Set Eat Local Food Heroes

新国贸饭店三五堂诚意奉上地道北京小吃

Don't miss the tastes of Beijing local food heroes at San Wu Tang

3月18日至31日 March 18-31

午市 Lunch 11:30-14:30

晚市 Dinner 17:30-21:30

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For booking enquiries please call010-8647 1035