Fried tripe
Baodu (tripe) is a pioneer among traditional Beijing snacks, with a long history and loved by diners from all walks of life. Simply put, it is a dish made by quickly blanching sheep tripe (or beef tripe) in boiling water and then dipping it in a special sauce. The key is to make it "crisp and tender".
Restaurant Recommendations
Baodu Feng
Founded during the reign of Emperor Guangxu of the Qing Dynasty, it is a legacy of the imperial kitchen's special recipe for tripe, which was made for Empress Dowager Cixi. It is also the most famous tripe restaurant in Beijing.
Baodu Man
This Shandong restaurant, dating back to the Qianlong era of the Qing Dynasty, is a century-old establishment. Their braised tripe is equally outstanding, and their meat-filled flatbread and mutton offal soup are also exceptional.
Jin Shenglong
Founded during the Republic of China era, it has now been passed down to the fourth generation and has a deep connection with Baodu Feng, sharing the same techniques. It is also a benchmark in the Baodu industry, with its belly collar and belly core being particularly outstanding.
