Rock-Hard Buns: Tough Tongue BBQ Challenges What Chuan'r and Burgers Can Be
In the wake of our 2018 Beijing Burger Festival and the ongoing Burger Cup, our Rock-Hard Buns series will whet your appetite by taking a look at those vendors who slung their wares at the veritable meat fest that just past. Remember to vote for your favorite here!
Looking past the name, which let's be honest doesn't quite get the saliva glands pumping, Tough Tongue BBQ's current run of three restaurants across Beijing actually has something pretty unique going for it especially when viewed through the lens of the city's shrinking chuan'r landscape. That's because TTBBQ (better?) is unflinching in what it does well: colossal amounts of grilled meat (of almost every kind you could imagine), along with veggie and even fruit skewers for the less carnivore-inclined.
But once you've had your fill of cold ox tongue, garlicky wings, seafood and beer hot pot, and grilled apricot, it's in the back that the menu breaks new ground with a drool-worthy array of burgers and rolls. Take for example the no-fuss "meat burger" (RMB 58) stuffed with two bursting patties, a layer of thick, gooey cheese, piquant gherkins, and a little ham for texture. Then there's the fish chips roll (RMB 36), again not leaving much to the imagination but who needs imagination when you have a soft tortilla wrap loaded with a succulent piece of fried fish and handful of chips? These are creations to feed and keep you full. Pair with a liter of in-house brewed beer and you've got yourself a great contender for where to chew the fat with good company.
We spoke to Tough Tongue's management to see what inspired their straightforward but gut-busting creations.
In your opinion, what are the most important elements in making a great burger?
Bread, patty, and unique sauces.
Tell us about your signature burger.
Our Tough Tongue Monster Burger is our signature burger. It's unique for its shape, its rich and chewy texture, and its affordability. We use natural yeast to ferment the buns and knead them by hand so that when the bread is baked it's super chewy. The patties are made from ground beef mixed with homemade spices. The hamburger sauce has been settled on after repeated trials and testing in the kitchen. The combination of American hamburger sauce with a Chinese twist, as well as a double helping of cheese, has made it popular among both our Chinese and foreign diners.
What burgers and sides did you bring to our 2018 Beijing Burger Fest?
Of course our Tough Tongue Monster Burger. Its unique monster shape will attract everyone's attention!
What drink from your menu goes best with the burger?
It can only be beer. For those who do not drink, we recommend our homemade "wheat grass and kiwi," a very refreshing, essential summer drink.
What foodstuff or condiment should, in your opinion, never sully a beautiful burger?
We're open to a wide range of ideas and think there are many possibilities, as long as we do not destroy the taste of the food itself. That being said, we're currently trying to combine hamburgers with salted duck yolk. There may have unexpected results.
Tough Tongue BBQ
Daily 11am-1.30pm, 5.30-10.30pm. 20 Hongshan Hutong, Xicheng District (138 1017 411)
西城区弘善胡同20号
Daily 11am-2pm, 5-11pm. S4-F1-49, Grand Square Plaza, Chaoyang District (8904 3194)
朝阳区大族广场S4-F1-49广场东南第二家
Daily 11am-midnight. 1/F, Shiji Jinyuan Mall, 1 Beijing Yuanda Lu, Haidian District (8859 8608)
海淀区北京远大路1号世纪金源购物中心1层麦当劳西侧1075A
What's your favorite Beijing burger? Read up on who is currently in the running to be crowned Beijing's Best Burger and then place your vote by scanning the QR code above!
Photos courtesy of Tough Tongue BBQ