中国老北京爆肚Quick-boiled Tripe of Old Beijing, China

"爆肚”在北京历史悠久，所以被称为“老北京爆肚。原料可用牛肚与羊肚的不同部位制作。牛肚可爆的部位有牛肚仁、牛厚头、牛百叶等。羊肚可爆的部位有羊肚仁、羊肚领、羊肚板等，其中肚仁是最贵的，少而口感最脆嫩。水爆是爆肚最常见的爆烹方式，在大火开锅下，几秒就可以爆好捞起，在最短的时间食用，口感极脆嫩。爆肚的蘸料很讲究，选用北京六必居的芝麻酱、中国内蒙的韭菜花、北京红腐乳、芙蓉、酱油、香油、辣椒、花椒、盐、糖等调料调制出麻酱醇厚，带有腐乳咸鲜与韭菜花的清爽。脆嫩的爆肚蘸上这个蘸料，很是美味。

"Quick-boiled Tripe" has a long history in Beijing, so it is referred to as "Quick-boiled Tripe of Old Beijing". The ingredients can be prepared from different parts of beef tripe and lamb tripe. The parts of beef tripe that can be quick-boiled include the tripe core, thick tripe, and omasum. The parts of lamb tripe that can be quick-boiled include the tripe core, tripe collar, and tripe board. Among them, the tripe core is the most expensive, as it is scarce in quantity and has the most crisp and tender texture. Quick-boiling in water is the most common cooking method for this dish. In a pot of boiling water over high heat, the tripe can be quick-boiled and scooped out in just a few seconds. It must be eaten in the shortest possible time, offering an extremely crisp and tender texture. The dipping sauce for quick-boiled tripe is very particular. It uses seasonings such as sesame paste from Liubiju in Beijing, chive flowers from Inner Mongolia, China, red fermented bean curd from Beijing, minced garlic, soy sauce, sesame oil, chilies, Sichuan peppercorns, salt, and sugar. These are blended to create a sauce with a rich sesame paste flavor, carrying the savory freshness of the fermented bean curd and the refreshing taste of the chive flowers. The crisp and tender quick-boiled tripe dipped into this sauce is exceptionally delicious.