Introduction to the origin of tea soup

According to legend, tea soup originated in the Ming Dynasty. Because it is boiled in water, like making tea, it is named tea soup. There are two kinds of tea soup now: Shandong tea soup and Beijing tea soup. The tea soup is sweet and mellow, with apricot color and delicate taste. In "Du Men Zhu Zhi Ci" in Jiaqing period of Qing Dynasty, there is "a bowl of sweet porridge in the morning, before eating tea and noodles". Old Beijing pays attention to gathering sources outside the front door, and Tianqiao tea soup plum.

1997 12 the tea soup made by Beijing Tianqiao tea soup Li restaurant was awarded the title of the first national famous Chinese snack by China Cuisine Association.

Production method:

Wash the millet flour, soak it in cold water for two hours, drain the water, grind it into flour, and then finely grind it to get the millet flour.

Fill the tea soup pot with cold water, boil it, take a bowl, pour boiling water and appropriate amount of cold water, stir, add one tenth of millet flour to make batter, and then rinse the batter with boiling water.

Sprinkle brown sugar, white sugar and sweet-scented osmanthus on the tea soup and serve.