Actually, my family and I, who have been living in Beijing, don’t know much about Beijing snacks. We ate some of them with our fingers, such as mung bean cake, noodle tea, honey sandao, and fried sesame seeds. Tofu, snail spin, donkey roll, stewed and roasted, chestnut soup, old tofu, open smile, Jingdong meat pie, mustard dumpling, sauce elbow, ginger steak, wonton, butterfly cake, glutinous rice cake, glutinous rice cake, walnut Crispy, preserved fruit, pot stickers, oven-roasted pancakes, Poria cakes, dumplings, bean juice, spring rolls, spring cakes, fried red fruits, fried dumplings, fried liver, thin crisps, candied haws, fried tripe, mince rice cake, white water sheep head, bee cake, love Wowo wait, haha!
Beijing snacks can be divided into three types: Han people’s flavor, Hui people’s flavor and palace flavor. In terms of cooking methods, there are various methods such as steaming, deep-frying, pan-frying, broiling, popping, roasting, rinsing, washing, frying, simmering, boiling, etc. There are about a hundred kinds in total.
1. Aiwowo
Aiwowo is a traditional snack in Beijing. Every year around the Lunar New Year, snack bars in Beijing offer this variety and sell it until the end of summer and early autumn. Therefore, Aiwowo is also a spring and autumn variety and is now available all year round.
The glutinous rice used for the outer shell of Aiwowo has been steamed, and the filling is also fried with peach kernels, melon kernels, sesame seeds and sugar, so it can be eaten after it is made.
2. Bee cake
Bee cake is a snack made by steaming flour or rice noodles with sugar, fruit, etc. Because after this type of cake is broken open, there are many honeycomb-shaped holes inside, so it is called bee cake.
The red and white bee cake is made of flour and made into a thick batter. The dough is evenly mixed with alkali and kneaded evenly. Fruits such as jujubes, osmanthus, pine nuts, raisins, etc. are placed on top, and then the dough is kneaded. Steam the noodles in a cage, put the fruit on top, brush a layer of oil, use chopsticks to poke a few air holes on the noodles, and steam until cooked. To make red bee cake, use standard flour and brown sugar; to make white bee cake, use fuqiang flour and white sugar. Red and white bee cakes are sweet, soft and tasty.
Use Fuqiang flour and flour to ferment the bowl of bee cake, then knead alkali and sugar evenly, wash it in a small bowl, brush the inside with oil, put the mixed flour into the bowl, and put five grains on top Red dates are steamed over high heat until cooked. The bowl cake is in the shape of a bowl, with flowers on top, and has a sharp and soft taste.
Rice noodle bee cake is actually a bowl cake, but its raw material is not flour, but japonica rice flour. Wash the japonica rice and soak it in cold water for 4 to 5 hours. After draining the water, grind it into powder and put it in a fine basket. Use a basin to shred the old yeast, pour in warm water to dilute, then add rice flour, stir evenly, and cover Cover and ferment. After the fermentation is complete, knead with alkali. Pour it into the fermentation basin while it is hot. Add sugar, osmanthus, and alkali noodles, and stir vigorously into a paste. (When adding alkali noodles, be careful to use the right alkali to neutralize the acid and alkali. , just right). Pour the well-alkaline rice paste into a small bowl. Brush the bowl with oil first, steam it over high heat, take it out, and sprinkle green plums, melon seeds, and Beijing cake dices on top. You can also arrange it into a pattern. The rice noodle bee cake is milky white, with red and green fruit ingredients. It has a beautiful color, a soft and fluffy mouth, and a sweet taste. Because there are honeycombs in it, it is also called rice noodle bee cake.
3. Grilled cake
It is a summer snack among Beijing snacks. Grilled cakes and jelly are usually sold at the same time. When selling, the vendors shout from time to time: "The fried cake is chewy... spicy and sour jelly..."
The fried cake is made of buckwheat noodles. Boil water in a pot, pour in the buckwheat noodles, and stir quickly. After the noodles are cooked, place them in a plate, pat them flat and let them cool, cut them into small pieces, and then cut the small pieces into long slices that are thin at both ends and thick in the middle, put them in a bowl, and top them with sesame sauce, soy sauce, and good vinegar. juice, add shredded red salty carrots, and add mustard, chili or minced garlic
4. Baishui Sheep Head
It is a high-quality snack in Beijing. The head is boiled in white water, sliced, and sprinkled with salt and pepper. White and clean in color, the meat slices are thin and large, crisp, tender and fresh, with a mellow but not greasy aroma. It is suitable with food and wine. There used to be many white-water sheep head meat sellers in Beijing, but the most famous one was Ma Yukun, who set up a stall with a pushcart in the corridor outside the front door of Xuanwu District. His family has been passed down for six generations. The white-water sheep head he made was crisp and tasty, and he was particular about keeping it ice-cold in the summer and cold in the winter. Served with ice, the cooler it is, the better it tastes. The sheep head meat is divided into 6 parts: sheep face, sheep eyes, sheep ears, sheep tongue, sheep brain, and ladder (palatal cartilage). You can choose what you want, cut it as you like, and sprinkle it The salt and pepper on the dish is also very particular.
5. Mince rice cake
It is a traditional snack during the Spring Festival in Beijing. As early as the Liao Dynasty, it is said that every family in Beijing has the custom of eating rice cake on the first day of the first lunar month.
Rice cakes are available in yellow and white colors, symbolizing gold and silver, and have the auspicious meaning of "higher years every year". That’s why people in the past wrote poems about rice cakes: “The meaning of rice cakes is a little cloudy, white like silvery gold. I hope for good times and good fortunes as the years go by, and I sincerely and silently wish for good fortune.” In fact, the history of rice cakes can be traced back to the Zhou Dynasty in China. In "National Rites·Book of Rites", "the food that is shameful is the food of the side, the meal that is embarrassing is the rice noodles". The "noodle meal" is a cake made from steamed rice flour. The rice cake in Beijing snacks is steamed with yellow rice or glutinous rice noodles and various accessories. There are many varieties of rice cakes, including date rice cakes, bean rice cakes, rice cake lumps, etc. Fine rice cakes include ginkgo, assorted rice cakes, crystal rice cakes, Ruyi rice cakes, etc. They are mostly cooked by steaming, or deep-fried and dipped in sugar, all of which are sweet and glutinous.
Beijing’s rice cakes are generally supplied by halal Muslim snack bars. In addition to large quantities during the New Year, they are also available on weekdays, but the quantity and variety are smaller than during the Spring Festival. New Year cake is a halal snack for the Hui people and a sacrifice for the Manchu people to dance to the gods. The Manchu name is Fei Shihei A Feng. Shen Zhao (Qianshi) of the Qing Dynasty wrote a poem: "The name of the cake is Feishi Heifeng. Its taste is as greasy as fat and its color is like a cong. The fragrance is clean and clear, knowing that the gods are paid, and the treasures are as precious as golden chrysanthemums and hibiscus." The self-note said: "Manchuria's offerings to the God of Tiao include flying rocks and black peaks, and sticky rice cakes. The color is as yellow as jade, and the taste is as greasy as fat. They are made of fake oil powder and dipped in honey to make it fragrant. After dancing, they can be used as gifts to neighbors and relatives. And Golden chrysanthemum and hibiscus are both named cakes." It can be seen that rice cake has been a snack variety of the Manchus at least in the Qing Dynasty.
6. Padu
It is a famous snack in Beijing and is mostly operated by Hui compatriots. Buried belly has been recorded as early as the Qianlong period of the Qing Dynasty. In the past and present, every late autumn and early winter, Beijing's halal restaurants and vendors have been busy. There are "exploding stones" on Beijing's overpasses, "exploding poplars" on the doorframe alleys, and the most famous are "exploding feng" and "exploding man".
Paodu is made by washing and sorting fresh beef tripe (referring to beef louvers and tripe collars) or fresh sheep tripe, cutting it into strips, frying it in boiling water, and dipping it in oil, sesame sauce, vinegar, and chili oil. Eat it with seasonings such as , soybean curd soup, minced coriander, chopped green onion, etc. The texture is fresh and tender and the taste is crispy.
In the past, the way to eat fried sheep tripe was very particular. Ingredients were selected according to the parts of the sheep tripe and processed into tripe plates, tripe gourds, tripe pills, tripe mushrooms, tripe kernels, etc. Customers could eat whichever part they wanted. choose. The cooking time varies depending on the tenderness of the parts. The most tender parts will be cooked in a few seconds. In recent years, due to the large number of eaters, the fact that the tripe is full of fresh food, which is difficult to store, and the supply of fresh tripe is difficult to solve, restaurants or vendors that serve separate portions have almost disappeared.
In addition to the freshness of the belly, the whole process of bursting the belly is "exploding". The bursting time must be just right. If it is under-cooked or overcooked, it will be over-cooked or over-cooked and not crispy, or even chewy. Therefore, the poem "Miscellaneous Odes of Yandu Snacks" reads: "The soup is slightly warm as soon as it is put in, and the condiments are all in a bottle of wine. I can't chew them all because my teeth are blunt, so I swallow them whole and swallow the fruit raw." It also says: "Use small cubes. Put the raw sheep tripe into the soup pot and take it out immediately. It is called soup-exploded tripe. It is dipped in soy sauce, green onion, vinegar and sesame sauce and eaten. The tripe is not cooked yet and becomes extremely brittle. Those who eat it cannot chew it. Just swallow it whole." Therefore, its quality standard is "crisp and tender", and different parts need to be heated at different times.
In the past, almost all Baodu restaurants were operated by the Hui people. The sheep tripes they used had to be slaughtered by the Hui people and kept very clean. The stomachs with peculiar smell were discarded, so they were very reputable, especially among the famous actors in the opera world. Love the belly. Celebrities such as Mei Lanfang, Ma Lianliang, Xiao Mushroom, Xiao Bai Yushuang, and Li Wanchun all like to eat it. The fried tripe is crispy and fresh, not greasy or greasy, and is said to be good for treating stomach problems. If a person who eats a lot of food knows how to drink, he will always drink two taels. After drinking, it is indeed a great pleasure to eat two freshly baked sesame cakes. Therefore, old Beijingers like to eat fried belly, especially after the beginning of autumn in the lunar calendar. Beijingers pay attention to "eating autumn", and there is a saying that "if you want to eat in autumn, you must have fried belly".
7. Candied haws
The method of making candied haws is to use a bamboo skewer to string the selected fruits into a bunch, usually five pieces. Then use rock sugar to make sugar juice (must use rock sugar), dip the bunches of fruits in the sugar juice, and lift them up immediately. The sugar juice condenses when it is cold and becomes a thin sugar coating on the fruit, which is crystal clear and clear, hence its name. When selling, arrange them in strings on a large plate, cover them with a glass cover, or carry a small basket; or hold a wooden square plate, and cover them with a piece of clean gauze if there is no glass cover.
There are no less than ten kinds of fruits used in candied haws. It's the same kind and can be used in many ways.
Some famous stores or sophisticated vendors can also display various exquisite patterns on the fruit surface, which is colorful and can be admired. Among the fruits, Dashanlihong, Dabai crabapple, and yam are the main ones. Others, such as grapes, yam beans (seeds), red crabapple, orange segments, and water chestnuts, can all be used to make candied haws. The fruits are fresh, and only the yams and yam beans are steamed. Some are cooked and processed into shapes, such as yam flat, crabapple flat, preserved fruit flat, and yam flat. The so-called "flat" is to boil the fruit and press it into a flat shape and then dip it in sugar to make it easier to make patterns on it. Dried fruits are often used as embellishments, such as peeled walnut kernels, peanut kernels, melon seeds, pine nuts, various preserved fruits, honey cakes, green plums, etc., which are all raw materials for pattern making. The most delightful of the patterns is the inlay. For example, the red railing waist in the mountains is split into two, the core is removed, and the two halves are embedded with white yam puree or black bean paste. The surface is polished with melon seeds loosely arranged into plum blossom and diamond patterns, which are very beautiful. In this way, the strings of candied haws can be displayed in emerald green (Qinghai), pink (sand cake), and brown and black. Bean paste), white jade, red and other different colors. Many famous stores also use peeled whole walnuts to tie them into skewers, or use single fresh fruits to make bouquets. Each walnut is one piece, not bunched, and is made with fine craftsmanship, such as lion heads, flower baskets and other shapes. This is the best flavor of candied haws, and it’s the best way to pack it into a box and give it as a gift.
8. Crisp
Traditional snacks in Beijing. Thin and crisp, as the name suggests, it is thin but not broken, crisp but not crispy, crispy and delicious. In the 1930s and 1940s, when eating breakfast in Beijing, I would often ask for a crispy pancake from the fried pancake seller.
Thin, crispy and caramelized, it can be made and eaten fresh, or it can be crushed and mixed with vegetable fillings to be used as a raw material for vegetarian fillings. It is a very favorite snack among people. Now commonly served in pancakes, it complements the soft texture of pancakes. Nowadays, famous shops that still make it include Nan Lai Shun, Dashun Zhai, etc.
9. Tea soup
Making tea soup requires skills, and the raw materials of tea soup are also very particular. It requires putting millet noodles in a bowl, mixing it with hot water, then pouring boiling water from a copper kettle into the bowl to cook, sprinkle with a layer of brown sugar, and put a pinch of white sugar in the middle. Its quality requirements are that when the brewed tea soup is turned upside down, the bowl will fall immediately, hang on the edge of the bowl, flap it with your hands, make it soft and shake, and cannot fall from the bowl. The current supply of tea soup seems not to meet this standard. The reason is that real millet is not available or cannot be purchased. Millet is a grass plant and belongs to the millet type of millet. Millet is one of the oldest grains in my country, also known as millet, millet, and red millet. "Lu's Spring and Autumn Period·Original Flavor" records: "The beauty of rice... is the rice from Yangshan, and the rice from the South China Sea." Li Si's "Cangjie Pian" of the Qin Dynasty said: "The rice is also a big millet, like millet noodles but not sticky, Guanxi It's called mince. "The mince is shaped like millet and light yellow in color. It can be ground into powder to make cakes. Traditional Chinese medicine believes that it has a sweet taste and is slightly cold, which can stop diarrhea, relieve polydipsia, remove heat, cure cough, and reverse qi. Millet is also called millet. Due to its low yield and not many plantings, the market supply is very little.
In addition to millet, white sticky sorghum can also be ground into powder as raw material for tea soup, but the quality is not as good as millet. Children like to eat tea soup. There is a poem in "Hundred Odes of Food in the Old Capital" as evidence: "In the big copper pot, the coals are burning, and the white water and clear soup are boiling. A bowl of it can wrap the belly, and the sweetness is best for filling the baby." There is also a note: "The tea soup is arranged There are those who carry the burden, and the only sign is the big copper pot. This thing is sweet, so it is rare for those who eat salty food. Children like to eat it. "The tea soup is sweet and chewy. But I wonder if I can still taste the tea soup made from real new millet noodles!
10. Fried liver
It is a famous breakfast snack in Beijing. Every morning, there are many stalls selling fried liver, and many people love to drink it. The mellow deliciousness of fried liver is really a treat. However, even some old Beijingers may not know how fried liver originated.
In 1900, Yang Manqing, the host of the "Beijing News" at that time, went to have dinner at "Huixianju" outside Qianmen. This restaurant was selling white water offal. When Yang Manqing saw a lot of pig hearts and lungs thrown on the table and on the floor, she gave the shopkeeper a trick and said: "You can just remove the pig heart and lungs from the white water offal. Leave the liver and intestines, add the sauce color, and thicken it, and call it fried liver. I will publicize it in the newspaper for you these days." The shopkeeper cheered after hearing this. So I made it according to Mr. Yang's method, adding aniseed, raw garlic, yellow sauce and other condiments, and finally thickened it with mushroom soup. The fried liver made with this raw material and seasoning is fragrant, rich and delicious, and is very popular among customers. "Huixianju" and fried liver are famous and have been popular for decades. In 1956, the public-private partnership "Huixianju" was merged into "Tianxingju". Fried liver has become a delicacy among Beijing snacks.
There is a poem about fried liver in "Miscellaneous Odes of Yanjing Snacks" written in the late Qing Dynasty and early Republic of China: "The fat intestines are boiled in thick juice, and the transaction is fair and the pieces are tasted. The proverb spreads that Zhu Bajie will pass by the market with the sound of fried liver." Fried liver. How is liver cooked? The annotation after this poem says: "Stir-fried liver is made from pig's small intestine, cut into sections, and stewed with rice flour juice... It is called stir-fried liver, but it is actually stewed pig intestines and ears. There is no liver, and there is no point in frying it. There are pieces of liver, and it has not been fried). There is a saying in Beijing that Zhu Bajie eats fried liver and mutilates his own flesh and blood. Therefore, in the poem, the word fried liver is fragrant, and the seller yells, "This explanation is very clear, fried liver." The liver is actually stewed intestines, but there are a few pieces of liver as decoration. Nonetheless, stir-fried liver is a delicacy. The key to its production is meticulousness. For example, when washing the intestines, tie the intestines, turn them over, rub them with vinegar, salt, and alum, and rinse them repeatedly with water. After it is clean, tie the other end and turn it over to rinse. After cleaning, cut off both ends so that there is no smell and ensure its deliciousness. Although not much liver is used, the tip of the liver should be used. When making it, use good quality soy sauce. Make a bowl of starch first to see if it is transparent and clear. If it is turbid after being washed out, it cannot be used. Therefore, the authentic fried liver has a fresh fragrance, is clear and not turbid, and has an excellent taste.
11. Fried Pimples
In the early years of the Republic of China, a noodle shop called Guangfuguan opened in Zangjiaqiao, northeast of Hufang Bridge in Xuanwu District, Beijing. The owner’s surname was Mu, only his mother and daughter. Both of them serve low-priced pasta. One day, several regular customers said to the mother and daughter, "I'm tired of eating the noodles. Can I try a different way to eat them?" The mother and daughter responded to the customers' requests and cooked the noodles into lumps, then took them out and mixed them with shrimp paste to eat. They thought they were not flavorful enough. Wow, it tastes really different when fried. Fried pimples are initially formed from this. After that, the mother and daughter made careful preparations and improved the ingredients, finally making the fried dumplings famous. Guangfu Pavilion is located at the south end of Zangjiaqiao, at the intersection of Tangzi Street, Hanjiatan, Wudaomiao and Yangmeizhu Xiejie. It looks like a village. The owner of the shop is named Mu and there is no male, so some literati jokingly called Guangfu Pavilion " "Mujiazhai". Guangfu Pavilion was gradually forgotten by people, and Mujiazhai fried dumplings became famous. Most visitors to Liulichang are literati. After visiting Liulichang, many celebrities also visited Liulichang. At that time, after a famous calligrapher tasted it, he splashed ink and wrote a poem saying: "Gan Zaiying visited Yanjing, and Mu Guiying will be unforgettable at every meal. I asked her waitress whether she ever spooned the spoon with her own hands." Famous painters Hu Peiheng and Yu Fei'an also He gave gifts of calligraphy and painting, and highly praised the stir-fried dumplings. In 1952, the female shop owner passed away and Guangfu Hall went bankrupt because there was no one to inherit it.
At present, many restaurants still serve fried dumplings, but the flavor is far different from that of "Mujiazhai". The reason is that it is easy to make the picture above. For example, in the past, when customers came into the store, they asked how much they wanted to eat, and they made it immediately. Now they are rolled out by a machine, and then soaked in cold water after boiling. When the customers come, they take it out of the cold water. When it comes to stir-frying, it has a rotten and chewy texture, and the ingredients are not particular about it. Therefore, its reputation has been reduced, and it no longer has the flavor of stir-fried lumps.
12. Fried red fruits are said to be fried, but actually boiled. The red fruit is hawthorn. The specific method is to clean the purchased hawthorn with water, first cut off the handle with scissors, then use a knife to cut the hawthorn in half, remove the core and the black part on the top, and put it into a container with a transparent glass cover. In the container (for easy viewing of the water level), add water, the amount of water is about half of the hawthorn, then add sugar according to your own taste, simmer for half an hour, take it out, stir it with chopsticks, take it out, let it cool and add honey. In this way, the sweet and sour, bright and lovely fried red fruits are ready. If you like to eat something cooler, you can also put the cool hawthorn in the refrigerator for a while, and it will taste wonderful when you eat it.
13. Spring pancakes
The spring pancakes eaten at the beginning of spring, also called lotus leaf pancakes, are made by applying oil between two small pieces of water and rolling them into thin pancakes, which can be peeled into two pieces. Spring pancakes are used to wrap vegetables, including cooked and stir-fried vegetables. The cooked dishes are ordered from the Su box (a flat round wooden box with vermilion and gold paint, with squares inside, used to hold the dishes). If it comes from a discerning family, it is usually very rich: Liang Shiqiu mentioned the Su box in his article "Pancakes" The box includes finely chopped pork belly, smoked pork belly, big belly, small belly, sausage, roast duck, smoked chicken, clear sauce meat, oven meat, etc. You should also prepare your own stir-fry dishes at home, usually including: spread eggs and cut them into long strips; stir-fry spinach; stir-fry shredded pork with chives; stir-fry bean sprouts; stir-fry vermicelli. If shredded pork with chives, vermicelli, and bean sprouts are stir-fried together, it is called "Japanese cuisine", and if a sheet of egg is placed on top, it is called "Japanese cuisine with a hat". In addition, there should be a plate of green onions and a plate of sweet noodle sauce to accompany the food. The best green onions are lamb's horns, which are tender.
14. Spring Rolls
On the day of the Beginning of Spring, it is a folk custom to eat spring rolls. There was a kind of "rolled pancake" in the Song Dynasty, which was a transitional type between spring pancakes and spring rolls. The stuffing is made of mutton or pork, and scallions or dried bamboo shoots. It is rolled into a cake and the two ends are stuck with batter, fried, and dipped in sauce when eating. In the Yuan Dynasty, "spring rolls", which were rolled into spring pancakes and then deep-fried, appeared. It can also be said to be spring rolls. By the Ming and Qing Dynasties, the term spring roll had already appeared.
15. The burning of the cassocks
When it comes to the burning of the cassocks, no one in "Old Beijing" does not know about it. It not only has a long history, but also has a unique flavor, so it has always enjoyed a high reputation. In 1876, Yao Chunxuan and his wife, a native of Shunyi, set up a small food stall in Dong'an Market and served it for the first time. It is a kind of fried food, golden in color, full of burnt aroma, delicious and delicious. It turns out that its preparation is unique. To cook the dough, the noodles should be rolled out into small pieces, filled with stuffing made of sea cucumber, shrimp, fat and lean pork and various condiments plus soup, and folded into long strips. Fry in a pan until golden brown, then serve hot. When eating the hot and sour soup made of chicken blood and tofu strips, it is sour and spicy and fills the mouth with an endless aftertaste. The Huoshao Huoshao got its name because after it was made, it resembled the "Guo" worn on people's belts in the old days. The Yao couple became famous and wealthy. Later, Ruiming Building was opened in Dong'an Market, but it was passed down to the second generation and closed down due to poor management. Luo Huxiang and Hao Jiarui, who were in the restaurant at that time, were good at this. In 1934, they linked the characters in each person's name and jointly opened the Xiangrui Restaurant in Menzhang Hutong. Now it is renamed "Ruibin Building" and is dedicated to the burning of rice paddies. The production became more and more sophisticated, and it became famous in Kyoto and became a household name in Beijing.
16. Bean paste cake
17. Bean paste sesame cake (toad spits honey)
Bean paste sesame cake is a common variety in Beijing snacks, because of its The bean paste is named after the filling. During the baking process, there is a natural opening on the edge of the sesame cake, and the bean paste spits out and hangs on the edge of the sesame cake, so people vividly call this kind of sesame cake as toad spitting honey.
Its production process: first use white flour, add a little baking soda and water to make a dough. Take a piece of dough, roll it into a long strip, pinch the small ingredients, roll it into a dumpling wrapper shape, and wrap it with bean filling (usually bean paste) The weight of the stuffing should exceed the weight of the dough. For example, 17.5 grams of skin should be wrapped in 37 grams of bean filling.) Pinch the mouth tightly and flatten it into a sesame cake. Dip some water around the sesame cake and stick the sesame seeds on it. The sesame seeds should be dense and even. , and then put it into the oven. Due to the high temperature, the filling expands, and a small opening naturally opens from the edge of the sesame seed cake, and the bean filling is spit out.
Sesame seeds are stuck on all sides of the bean paste sesame cake, which makes it soft and sweet.
18. Bean juice
What is bean juice? It's a bit pricey to say it, but it's actually leftovers from making mung bean starch or vermicelli. It is soaked in mung beans until they can be twisted and peeled, then fished out, added with water and ground into a fine slurry, poured into a large vat for fermentation, the starch that sinks to the bottom of the vat, and the bean juice that floats on the upper layer. The fermented soybean juice must be boiled in a large casserole with water, then mixed with fermented soybean juice and then boiled, then kept warm over low heat, and served as needed. Despite its humble appearance and humble origins, it has always been loved by Beijing people because it is extremely rich in protein, vitamin C, crude fiber and sugar, and has the functions of dispelling heat, clearing away heat, warming yang, strengthening the spleen, appetizing, detoxifying and detoxifying. The effect of dryness. It also has the advantage that the rich do not find it too humble, and the poor do not realize that it is expensive. In the old society, people in suits and leather shoes drank at the same table as those who pulled carts and sold pulp, and there was no distinction between high and low. It can also be seen from this that bean juice is a very common flavor food suitable for rich and poor, elegant and popular.
There are many people who say that drinking soy juice is a kind of enjoyment. But the first time I drank soy juice, the swill-like smell made it difficult to swallow. After holding my nose and drinking it twice, the feeling was different. Some people are so addicted that they look for it everywhere and have to wait in line to drink it. No wonder it is said in "Yandu Snacks": "The dregs can actually be made into porridge. The flavor of the old pulp is thick and thin. All men and women can come and sit together. It is delicious. One cup each of salt and salt. "The taste is beyond sour and salty, and the eater knows it. It is exquisite." Drinking bean juice must be accompanied by very finely chopped homemade pickles. Generally, kohlrabi is used in summer. The old salted mustard is cut into thin strips, mixed with chili oil, and fried to a crispy brown color. It has a unique flavor.
19. Dunfu
Dunfu is a term used by Beijingers to make snacks and other foods made across the street. When guests come, they have to serve dumplings and cook dumplings, which is called boiled dumplings. Therefore, Beijing pastry shops are also called dumpling shops.
The word "饽饽" written by Yang Shen of the Ming Dynasty in "Sheng'an Waiji" said: "Beijing people call Bobo, and southerners call it Momo." Bo has the same pronunciation as "饽饽", which shows that "饽饽" existed in the Ming Dynasty. After the Qing Dynasty, the royal kitchens of the palaces had a pastry bureau dedicated to making delicious pastries for the royal family. The pastry shops in Beijing specialize in Manchu pastries.
Dun cake is obviously a type of pasta product, but it is not a pastry from a cake shop, but a variety of Beijing snacks. In addition to pier dumplings, there are many types of dumplings. For example, hard-surface dumplings are also called dumplings, which are probably transplanted and borrowed.
The making of pier pastry is very simple. Use fermented dough, add alkali, sugar, and osmanthus, knead them together, roll them into small strips, and press them into an oblate shape that is slightly thinner in the middle and slightly thicker around. Pan-fry over low heat until both sides turn yellow, then place on a baking sheet and bake in the oven until cooked.
The pastry is white and yellow in color, soft and elastic, and tastes sweet. The pastry should be eaten cold, so it should be left to cool after being baked. It is best to put it in a wooden box to soften it, which is suitable for the elderly to eat.
20. Poria Cake
Also known as Poria Cake, it is a traditional nourishing snack in Beijing. In the Southern Song Dynasty's "Confucian Affairs": "Four ounces of Poria cocos, two ounces of white flour, mixed with water to make cakes, and fried with yellow wax." In the early Qing Dynasty, people at that time paid attention to "the cake is more expensive than loose, and the cake is thin". Later, The pie becomes thinner and thinner. Then a variety of sweet fillings made from nuts, osmanthus and honey are added, and the two cakes are combined to form a stuffed Poria cake in the middle. It has a strong cinnamon aroma, is rich in nutrients, and has nourishing effects such as calming the nerves and strengthening the spleen.
21. Xingluo Shaobing
Xinluo Shaobing was originally a snack in Hebei Province, and later entered Beijing and became a Beijing snack. Its characteristic is that a vat is used as a stove, and the green sesame cakes are baked on the wall of the vat, hence the name vat furnace sesame cakes.
The preparation of Xuzhou Shaobing is: add salt to water, add white flour and mix into cold water dough, then heat it with oil and let it dry to warm. It is best to use donkey fat. Make a large piece with a width of 0 cm and a uniform thickness. Apply the puff pastry evenly on the large piece, roll it into a roll from the outside in, and stretch it into a long strip. Pull it into a piece of 8 cm long and 3 cm wide, roll it out into 8 cm horizontally and 18 cm vertically, fold it into three layers, then roll it out into 8 cm horizontally and 12 cm vertically, fold it back and forth, and create a stubble in the middle. Layer, make two layers on both sides. Use a rolling pin to lightly press the seam in the middle of the stubble to grow into a green body of 8 cm and 6.5 cm wide. Then sprinkle sesame seeds evenly, turn it over and sprinkle some water, and grind out the slurry on the chopping board. Ready to serve. When putting the blank on the furnace, place it horizontally on your hand, cover the mouth of the cylinder from right to left, and then cover the wall of the cylinder from top to bottom, with a spacing of 0.5 cm. After pasting, cover the lid, wait for a while, and put it on the wall. Turn down the heat halfway, then turn off the heat completely and bake for another 3 to 5 minutes. The biscuits are ready to be taken out of the oven when they are the color of tiger skin.
The Xingluo Shaobing is light yellow in color, crispy on the outside, well-structured on the inside, and chewy in texture.
22. Pot stickers
Pot stickers are snacks made with oil stickers. There were many places that sold pot stickers in the past, but the pot stickers at Huguo Temple Association and Xi'an Gate Xi'an Market were the most famous. The finished product has thin skin, large filling, brown color, salty and fragrant taste. The two corners of the pot stickers are not sealed and are crescent-shaped. The filling seems to be exposed but not exposed as a major feature. The color is yellow and bright and oily, the bottom is crispy, and the filling is extremely delicious.
23. Preserved fruit
24. Walnut cheese
It has the effect of refreshing, nourishing the kidneys and strengthening the body. Before liberation, the walnut cheese made by "Huixiantang" was of the best quality and famous in the capital.
25. Walnut Crisps
The Manchu people offer walnut cakes to their ancestors. They are sweet and tender, oily but not greasy. Nourishes the lungs and kidneys.
26. Paste cake
Chinese pizza - Paste cake haha, a famous food that everyone in old Beijing knows is paste cake, because like pizza, it is filled with fillings On the surface
27. Tao Taozi
Tao Taozi is a special snack in old Beijing. It is made of flour and zucchini spread into pancakes. It is very convenient to make and The taste is extremely delicious. The main raw material of glutinous rice is zucchini.
29. Butterfly cake
Butterfly cake is named after its butterfly shape. Its texture is crispy, sweet and delicious, with a strong scent of osmanthus
30. Yellow cake
A Beijing specialty snack.
It has the characteristics of bright yellow color, soft texture, sweet and fragrant taste, and rich nutrition
31. Wonton
It appeared in Beijing 1400 years ago and has now become a popular food in the north and south of China. .
Wonton is an ancient food that has been around since the Western Han Dynasty and was very common in the Northern and Southern Dynasties. It has been recorded in the Tang, Song, Yuan, Ming and Qing dynasties.
Wontons are available all year round in Beijing, and there are many vendors selling wontons on their shoulders. "Hundred Odes of Food in the Old Capital" says: "When the wontons pass through the market and they are called to open the pot, there is no need to have a lot of meat to make the soup good. In this world, there is no Zhangshoumei, so who cares how it tastes when you are hungry!" (Note: Zhangshoumei is a famous dish in Chang'an during the Tang Dynasty. A master in making snacks. ) and annotated: "Those who sell snacks along the street are not as good as those made in restaurants. However, it is very convenient to call them to the door and stand up to satisfy your hunger." From the poem and the annotation, it can be very vivid. I really saw the scene of selling wontons. They shouldered the burden, and put a chicken in the pot to cook on one end. There was a chopping board and stuffing on the other end, and the bread was cooked on the other side, which was very convenient. But the most famous one is the wontons from "Wonton Hou" near Dong'an Market. There is a cloth hanging on a blue ground with white edges and white characters, with the words "Wonton Hou" written on it. The soup is chicken soup. The wontons are thinly wrapped and filled with plenty of meat. The soup is thick but not muddy. The seasonings are unique. They use good soy sauce, vinegar, pea sprouts, high-quality seaweed, and neatly crystalline shrimps. Leather, genuine goods, high quality and low price, operates until midnight. There are many people eating wontons, and regular customers can keep accounts and pay the bills together when they have money. The business is very prosperous. Some large restaurants also serve wontons. For example, the wontons served by Zhimizhai Restaurant outside Qianmen are very famous. "Dumen Zayong" records: "The wontons are packed with extraordinary flavor, and the filling is melted with spring leeks and chewed to make them fragrant. The clear soup is not too bland to moisten things, and you will know the taste after swallowing."
32. Ginger Shredded Ginger Steak
As you can tell from its name, the shredded Ginger Steak contains fresh ginger, so it has a distinct fresh ginger flavor when eaten.
It requires peeling and mincing fresh ginger into fine powder, adding a certain proportion of alum powder to the flour, putting them together into a basin, and kneading them with cold water to form a dough. Another method is to mix the dough with water, put it on the dough rolling machine and roll it five or six times until the sheet is uniform and smooth, then sprinkle fine starch noodles on the sheet, fold it into a long strip, and cut it into 2 widths with a knife. 5 cm long, stack the two small pieces together, cut three times in the middle, spread them out into single pieces, fold them together, and fry them in warm oil. Fry the fried pork chops with honey. The method of mashing the honey is to peel the fresh ginger and cut it into thin strips. Boil the shredded ginger in water, take out the shredded ginger, add sugar, add caramel sugar and osmanthus after boiling, and continue to boil. Turn on low heat, dip the fried steak into the sweet-scented osmanthus syrup boiled with ginger juice and stir-fry the honey.
After being soaked with honey, the skewers turn into light yellow, which are crisp, sweet and fragrant, and have a ginger flavor when eaten. The ginger braised pork chop of "Nan Laishun" in Nancheng was rated as "Beijing's Famous Snack" in 1997, and in the same year it was awarded the title of "Chinese Famous Snack".
There is also a salty pork chop, which is made of flour, soda and salt. It is also deep-fried. The recipe is the same as the ginger pork chop. The difference is that it is not honey-y, crispy, crispy and crispy. It has a slightly salty taste. People who like to drink often use salty pork chops to accompany their drinks and dishes.
33. Sauced pork elbow
Tianfuhao’s sauced pork elbow is famous in the capital for its characteristics of “fat but not greasy, thin but not dry, skin that does not return to its original texture, rich and mellow aroma”. Unique and enduring. Historically, it was used as a tribute to the Qing Dynasty.