Beijing is the capital of a country with great food, and its catering industry is also at the forefront. Delicious food from all over the world gathers here, and various restaurants and bars line the streets, but what gourmets prefer are the tempting delicacies hidden deep in the alleys of old Beijing.
Enema is an authentic Beijing snack. In the past, it was sold by hawkers carrying burdens on the streets. Legend has it that enema evolved from a Manchu food called fried deer tail. It is something that the Manchus loved and often ate in the early Qing Dynasty. Later, probably because there was less venison, it gradually evolved into a method of stuffing meat fillings with pig blood and starch into the casings. Enema is a traditional snack made of starch rolled into strips, steamed in a pan and allowed to cool before being sliced, fried or pan-fried in oil, and dipped in garlic juice for consumption.
When you go to Beijing for snacks, you have to talk about bean juice. There is a saying that if you want to know whether a person is from Beijing, you can tell by taking some bean juice. Soybean juice, which seems to be a very popular thing, has a long history. It existed as early as the Liao and Song Dynasties. During the Qianlong period, it became the royal meal of the palace. It can be seen that its status is not lowly. In fact, the raw material of bean juice is mung beans, which is rich in protein, vitamin C, crude fiber and sugar. It has the functions of dispelling summer heat, clearing away heat, warming yang, strengthening the spleen, appetizing, detoxifying and removing dryness, and is very good for the body. It’s just the taste of the fermented bean juice that deters many people who try it for the first time. When you arrive in Beijing, it is still recommended to try this bean juice at a snack bar, maybe this will be your favorite. To drink soybean juice, you must have two burnt rings and a plate of shredded pickles. There is no reason why old Beijing did this.
Paodu is a famous snack in Beijing. "Duer" refers to sheep tripe and beef tripe. In addition to selecting fresh and accurate ingredients for fried tripe, a lot of effort must be put into the explosion. Only when the time and heat of the explosion are just right can the popped tripe be crispy and fresh. For those who are hungry, it is best to have a bottle of Xiaoer'er and eat two freshly baked sesame seed cakes to get the full flavor.
Beijing Roast Duck, everyone who travels to Beijing knows this saying, if you don’t visit the Great Wall, you are not a true man, and it would be a pity not to eat roast duck. Peking duck is a famous dish in Beijing. It is famous both at home and abroad for its red color, tender meat, mellow taste, fat but not greasy. It is known as "the world's delicacy". According to legend, the beauty of roast duck comes from the precious breed of Peking duck, which is the best quality meat-eating duck in the world today.
Donkey Rolling is made of yellow rice dough rolled into bean paste. However, after rolling it, roll it over the soybean flour to coat the surface with a layer of soybean flour to avoid moisture evaporation, drying out and affecting the taste. This may be because This last action was named donkey rolling by the humorous Beijingers. Donkey Rolling has a soft and glutinous texture and is not sticky to the teeth. It is very popular in old Beijing.