Baodu

It was first recorded in the Qing dynasty. There are many restaurants and street peddlers selling it in Beijing, such as Baodu Feng, a traditional and well-known restaurant established in 1881. ==Description==

Traditionally, customers at a baodu restaurant can order various different cuts of lamb or beef tripe to their liking. Cuts • Beef tripe (mainly divided into four parts) • 百叶: Rumen (black) • 百叶尖儿: Omasum (white) • 肚仁儿 • 厚头 • Lamb tripe (mainly divided into nine parts; as lamb is more tender than beef, more cuts can be used) • 食信儿: Oesophagus • 肚板儿: Rumen • 肚领儿: An uplift of the rumen • 肚仁儿 • 肚芯儿 • 葫芦: Reticulum (or second stomach) • 散丹: Omasum • 蘑菇：Reticulorumen • 蘑菇头: The bottom of the reticulorumen Cooking techniques The dish is made of fresh beef or lamb tripe which is first cut into slices and then simply blanched in boiling water rapidly. Despite its simplicity, the dish is a test of a cook's ability, requiring experience and advanced cooking skills to control cooking time and heat to prevent the tripe from toughening. ==Seasoning==

The seasoning is mainly a mixture of jiang doufu, sesame paste, and a savory paste made from the flowers of Chinese chives. Additionally, ingredients such as soy sauce, vinegar, coriander, or chopped green onion can be added according to taste. == References ==