Baodu

Baodu (Chinese: 爆肚) is a halal tripe dish that is part of Beijing cuisine. It is traditionally prepared by the Muslim Hui people.[1]

Bao du

History

It was first recorded in the Qing dynasty. There are many restaurants and street pedlars selling it in Beijing, such as Baodu Feng, a traditional and well-known restaurant established in 1881.[1]

Description

Raw material
  • beef tripe (mainly divided into four parts)
    • 1.tripe (black)
    • 2.百叶 Omasum (white)
    • 3.肚仁
    • 4.厚头
  • lamb tripe (mainly divided into eight parts)
    • 1.食信: esophagus
    • 2.肚板: rumen
    • 3.肚领: an uplift of the rumen
    • 4.肚仁
    • 5.葫芦: reticulum (or second stomach)
    • 6.散旦: omasum (羊散旦）
    • 7.蘑菇：reticulorumen
    • 8.蘑菇头: the bottom of the reticulorumen

Cooking techniques

The dish is made of fresh tripe (beef omasum) or fresh lamb tripe which is firstly cut into slices, blanched in boiling water rapidly and then removed. It is a stiff test of a cook's ability, requiring rich experience and superb cooking skills to control the boiling time and the fire.

Seasoning

The seasoning is mainly a mixture of jiang Doufu, sesame paste, and salted Chinese chives flower. Additionally, ingredients such as soy sauce, vinegar, pungent sauce, fermented bean curd, coriander powders, or chopped green onion can be added according to taste.

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References
  1. "纯正老北京小吃 八大爆肚店全攻略" (in Chinese). Beijing Consumer Association. 15 January 2013.
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