Beijing-Style Quick-Fried Double Crispness （油爆双脆）
1. Origin and History
Although it started in Shandong, this dish became famous in Beijing.
It entered the royal kitchens in the Qing Dynasty and was perfected by masters of Shandong cuisine in Beijing.
Today it stands as a signature dish in authentic Beijing restaurants, showing the city’s diverse food culture.
2. Cultural Significance
Locals call it the “pinnacle of Beijing-Shandong cooking skills.”
It is a highlight dish at banquets, symbolizing both technique and flavor.
For food lovers, it represents Beijing’s pursuit of perfection in taste and artistry.
3. Ingredients and Cooking
The main ingredients are pig tripe tips and duck gizzards.
In Beijing, duck gizzards are more common.
Chefs cut them into wheat-ear patterns, creating a beautiful look.
The sauce shines like glass, while the meat stays crisp and tender.
The cooking is all about speed.
Blanch the cuts for seconds, then stir-fry them in hot oil.
Three seconds only—one moment too long makes it tough, too short leaves it raw.
4. Flavor and Eating Style
The first bite gives a crisp crack, like glass breaking.
The taste is savory with a light vinegar note.
Each chew bounces in your mouth, like a food performance.
Traditionally, it pairs with warm Shaoxing wine for balance.
Or try it with sesame flatbread, the old Beijing way.
5. Where to Try and Tips
The best versions are at famous Beijing restaurants like Fengze Garden and Tongheju.
One serving costs around 98–158 RMB.
Because it requires skill, you must call one day ahead.
Tell them: “Book one portion of Youbao Shuangcui.”
The English name is “Beijing-Style Quick-Fried Double Crispness.”
This dish is called “the art of seconds.”
When it arrives, put down your phone.
Eat within 30 seconds for the best taste!
6. Cooking Method (For Foodies)
Cut pig tripe and duck gizzards with wheat-ear knife skills.
Blanch quickly in boiling water.
Prepare a sauce with ginger, wine, salt, vinegar, starch, and broth.
Heat oil until smoking, stir-fry for three seconds.
Add sauce, mix, finish with pepper oil, then serve.
✨ Dear traveler, if you want to experience Beijing’s “art of seconds,” this is the ultimate challenge.
Add it to your must-try Beijing food list and let its crisp sound brighten your journey!
