What are the specialties of Beijing?
Fried tripe is a famous snack in Beijing. It was first recorded in the Qianlong period of Qing Dynasty, and was mostly run by Hui compatriots. The famous ones in Beijing are Tianqiao Fried Belly Stone, Dongan Market Fried Belly King, Back Door Fried Belly, and Yang, Feng and Man.
In the past, the way to eat mutton tripe was very particular. It is necessary to select and process into belly plate, belly gourd, belly powder, belly mushroom, belly kernel and so on. According to the abdomen of the sheep, depending on the customer's choice. The cooking time varies with different parts. Recently, due to its popularity and difficulty in ensuring fresh belly goods, different regions have not supplied them as before. Besides being fresh, the frying time is just right, and the fried belly is crisp and fresh. If people who eat fried tripe can drink, they will always drink two or two and eat two freshly baked sesame cakes. Especially in old Beijing, there is a saying that "if you want to eat autumn, you must eat fried tripe". When you are in beginning of autumn, eating fried tripe is very particular. Mei Lanfang, Ma, Xiao,,, and other famous pear growers all like it very much.
Porridge of millet flour and sugar
Beijing traditional snacks. Tea soup tastes sweet and mellow, with apricot color and delicate taste. There is a record in "Du Men Zhu Zhi Ci" in Jiaqing period of Qing Dynasty that "a bowl of sweet porridge starts in the morning, and tea soup noodles are eaten first". 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 restaurant was awarded the title of the first national famous snack by China Cuisine Association.
Fried liver
Beijing specialty snacks. It has the characteristics of bright soup, red sauce, fat liver and intestines, strong taste but not greasy, thin and not sticky. Fried liver in Beijing has a long history, which was developed from the folk food "boiled liver" and "fried lung" in Song Dynasty. During the Tongzhi period of the Qing Dynasty, Huixianju was made and sold without thickening. At that time, there was a saying in Beijing that "fried liver doesn't stick to hands". When eating fried liver, you should take a sip along the bowl with a steamed bun.
There are two kinds of fried liver sellers in Qing dynasty: pavement and load. The paver first pushed Huixianju outside the front door.
Beijing Tianxingju Fried Liver was awarded the title of the first national famous snack by China Cuisine Association in February, 1997.
A fermented beverage made from ground beans.
Beijing's prestigious traditional snacks. It has the characteristics of gray-green color, thick soybean juice, sour taste and slightly sweet taste. Bean juice is a unique liquid snack in Beijing in winter and spring. Especially the old Beijingers have a soft spot for it.
In the past, soybean juice was sold raw and cooked. Most sellers push wooden bucket carts by hand and sell them with sesame tofu; Cooked people usually carry a bean juice pot on one shoulder and a big and spicy pickle on the other.
sausage
Unique snacks in Beijing. In the Ming Dynasty, Liu Ruoyu recorded it in the History of the Forbidden City in Ming Dynasty. The enema is pink and tender in color, fresh and delicious, salty and spicy, and has a unique flavor.
The enema of Fuxingju in Guangxu period of Qing Dynasty was very famous and was called "enema" by the general manager. It is said that its enema is liked by the Western Empress Dowager.
Enemas sold in temples and clubs are made of starch and red yeast. It is said that the initial enema was to fill the pig's small intestine with mung bean powder and Redmi. After steaming, the skin is white and white. Later, because the pig's small intestine was incompatible with starch, it was rubbed into the shape of intestine with starch and steamed in a pot, but the name of enema was retained. After that, mung bean powder was not used, and the color was not as good as before. The enema in old Beijing is the best in Chang 'an Avenue.
Centripetal
Beijing snacks. This product is dark yellow in color, shaped like a bracelet, burnt and crisp, and has a unique flavor.
In Beijing, men, women and children like to eat snacks. In old Beijing, sesame cakes are spicy, while bean juice is spicy. Inby is an ancient food.
There used to be an "Yingbi Wang Jun" in Nanlaishun Restaurant, and his skills were unparalleled. Fried bread is brown and yellow, the same size, and it is easy to break, so it never feels hard.
Inby, made from Beijing Huguo Temple snacks and Fangqun snacks, was awarded the title of the first national famous snack by China Cuisine Association in February. 1997.
Jiangsu brand tea
Ginger crisp tea, also known as ginger juice tea and honey tea, is a kind of tea in Beijing. Ginger chips are light yellow in color, bright but not sticky, delicate and unique, crisp and sweet, and have a long aftertaste.
The crispy pork chop made by Beijing Nanlaishun Restaurant was awarded the title of the first national famous snack by China Cuisine Association in February, 1997.
Sam sun steamed dumplings
Steamed dumplings are one of the famous snacks in Beijing. Steamed dumplings, which appeared in the Yuan Dynasty, are authentic Beijing snacks. Steamed dumplings originated from steamed buns, which is different from steamed buns in that the top is not sealed and is pomegranate-shaped. In the Ming dynasty, steamed dumplings were called gauze hats, and in the Qing dynasty, they were called unkempt ghosts. There is a saying in Zhi Zhu Ci during the reign of Qing Qianlong: "The wonton of steamed dumplings is full of vegetables".
In the past, fillings were different in four seasons:
Green leek is the main ingredient in spring, mutton zucchini is the best choice in summer, crab stuffing is the most timely choice in autumn, and three delicious foods are seasonal foods in winter. Sanxian steamed dumplings have thin and transparent skin, bright and clean color and delicious taste. There are many restaurants selling food in Beijing, among which Du Yi is the most famous. The most popular Shao Shao in Du Yi is three fresh meats and crab meat Shao Shao.
Sanzi dough twists
Scorpion twist was called "doughnut" and "cold utensil" in ancient times, which was crisp, sweet and delicious.
It is said that doughnuts existed as early as the Warring States Period, and have become a necessary food for the Cold Food Festival since the Qin and Han Dynasties.
Scorpion Twist, 1997 12, produced by Beijing Di 'anmen Snack Bar, was awarded the title of the first national famous Chinese snack by China Cuisine Association.
Wandou cake
There are two kinds of pea yellow in Beijing: palace and folk. The flower peas produced in Zhangjiakou are the best. Pea yellow is a traditional snack in Beijing, which was introduced into the Qing palace together with kidney rolls. When eating in the palace, it is usually packed in exquisite boxes and decorated with golden cakes. Red and yellow. It is said that Cixi likes to eat. And those who peddle along the street usually add jujube and sell it as a whole. Shouting "pea yellow-big!" Pea yellow is light yellow in color, delicate, cool and sweet, and melts at the entrance. This is a good summer product.
Pea yellow 1997 12 produced by Beijing Li Ting Restaurant was awarded the title of the first national famous snack by China Cuisine Association.
Kidney Bean Rolls
Kidney bean roll is a kind of folk snack, which was later introduced to the Qing palace. It has the characteristics of snow-white color, soft and delicate texture and sweet and refreshing filling.
In February this year, the kidney bean roll produced by Beijing Li Ting Hotel was awarded the title of the first national famous snack by China Cuisine Association with the number 1997.
Beijing preserved fruit
Beijing preserved fruit is made of fresh fruit, using the traditional secret recipe of the court. It tastes moderately sweet and sour, refreshing and smooth, sweet but not greasy, and fruity. There are thousands of varieties and hundreds of specifications of preserved apricots, preserved pears and preserved begonia, all of which are recognized as green foods by the Ministry of Agriculture.
History: The production of preserved fruits and preserves in Beijing comes from the Forbidden City. In order to ensure that the emperor can eat fresh fruits all year round, chefs will classify the fruits produced in each season and soak them in honey so that the emperor can eat them at any time. Later, this production method spread from the palace, and workshops specializing in preserved fruit appeared in Beijing.
Technology: Pay attention to picking. Fruits should be ripe until the stone and pulp can be separated, and immediately picked and sent to the factory for processing. Fresh apricots are pitted into two petals and cooked with white sugar solution, or the sugar soaking solution is extracted from the fruit with a vacuum compressor.
Features: Fine selection of materials, fine processing, good color, positive taste, soft and refreshing. The color is from light yellow to orange, oval, unbreakable, non-rotten, non-sugar-resistant, and non-sticky. It tastes soft, sweet and sour.
fuling cake
Fuling Cake, also known as Fuling Sandwich Cake, is a nourishing traditional name in Beijing, and this kind of cake is the best promotion in Daoxiang Village. Pancakes are made of poria cocos cream and white flour, with honey and sugar evenly dissolved in candied pinecones and broken kernels in the middle. It is shaped like a full moon, as thin as paper, as white as snow, delicious and sweet, and has a unique flavor.
As early as 800 years ago, it was recorded in the Southern Song Dynasty's Scholars: "Poria cocos, white flour, water and yellow wax." But this kind of fried cake is not delicious. In the early Qing dynasty, some people put forward the view that "cakes are expensive and loose, and cakes are good and thin", so later cakes became thinner and thinner.
During the Qianlong period, the cakes made by the Kongfantai family in Shandong were "as thin as cicadas' wings and extremely soft and greasy". There are also "30 small tin cans made by Qin people, called' cakes'", which are also very thin. Then, people are not satisfied with its bland taste, and then they add sweet fillings made of nuts, osmanthus and honey, that is, two cakes together with stuffing in the middle. This poria cocos is rich in Gui Xiang and nutrition, and has nourishing effects such as calming the nerves and strengthening the spleen.
According to legend, once Empress Dowager Cixi was ill and didn't think about diet, chefs racked their brains to select several kinds of traditional Chinese medicines for invigorating spleen and appetizing, and found that Poria cocos from Yunnan and Guizhou was sweet and flat in nature, benefiting the spleen and calming the nerves, promoting diuresis and infiltrating dampness. Therefore, pine nuts, peach kernels, sweet-scented osmanthus and honey were used as the main raw materials, and appropriate amount of poria powder was added, and then the cake crust was baked with fine starch, and the sandwich pancake was made through careful work. Cixi was very satisfied after eating it. And often give this cake to court ministers. Therefore, Fuling cake was worth a hundred times and became a famous point in the court at that time. Later, this kind of cake was introduced to people and became a snack with Beijing flavor.
Today, Fuling cakes in Beijing have inherited the traditional methods handed down from the royal dining hall of the Qing Dynasty, and have been continuously improved in materials and processing. Each extremely thin crust is just like the wrapping paper of stuffing, and the pattern printed on the surface of the crust is clear, exquisite and unique, and more artistic. Therefore, it is famous for its good quality and delicious taste.
Rolling donkeys, Beijing snacks
Snowballing usury, also known as bean flour cake, is one of the ancient varieties of snacks in Beijing. Its raw material is steamed with yellow wheat water, and the dough is slightly softened with more water. In addition, soybeans are fried and rolled into flour. When making, the steamed yellow wheat is wrapped with soybean powder and rolled into skin, and then
Spread red bean paste (or brown sugar), roll it up, cut it into small pieces of about100g, and sprinkle with white sugar. When making, the stuffing is required to be rolled evenly, with distinct layers and yellow appearance, which is characterized by fragrance, sweetness and stickiness, and strong bean flour flavor.
Soybean is the main raw material of soybean flour cake, so it is called soybean flour cake. But why is it called "snowballing"? This seems to be an image metaphor. After making it, roll it in soybean powder, just like snowballing and raising dust in the countryside, hence the name.
Nowadays, many people only know nicknames, but they don't know their proper names. At present, there are snack bars all year round, but most of them have changed from yellow wheat to glutinous rice noodles, because the color of soybean noodles is still yellow, which is a favorite snack of the masses.
A fermented beverage made from ground beans.
When it comes to Beijing snacks, people will first think of bean juice. Beijingers love to drink bean juice as a kind of enjoyment. But the first time I drank bean juice, the swill-like taste was hard to swallow. If you hold your nose and drink it twice, you will feel different. Some people are addicted to it, looking everywhere and waiting in line for drinks. "Yan Dou's Miscellaneous Poems on Snacks" says: "The dregs can be used as porridge, and the taste of old pulp is thin and thick. Regardless of gender, come and sit together, and each has its own advantages. " And said: "The taste goes beyond sour and salty, and everyone who eats it knows that it can be described as exquisite."
What is bean juice?
In fact, it is the leftover of mung bean starch or vermicelli. It is soaked in mung beans until they can be twisted and peeled, then taken out, ground into fine pulp with water, and fermented in a vat, with starch sinking to the bottom of the vat and bean juice floating on the upper layer. Fermented bean juice must be boiled with water in a large casserole, then boiled with fermented bean juice, then kept warm with low fire and served with it. Despite its ugly appearance, it has always been deeply loved by Beijingers, because it is rich in protein, vitamin C, crude fiber and sugar, and has the effects of relieving summer heat, warming yang and strengthening the spleen, stimulating appetite, detoxifying and drying.
Bean juice has a long history. It is said that it was a popular folk food as early as Liao and Song Dynasties. In the eighteenth year of Qianlong (1753), someone went to the temple to type the original name: "Recently, a new bean juice was sent to check whether it was clean and drinkable. If there is no clean thing, two or three bean juice makers will be recruited and sent to the royal chef. " Therefore, bean juice from the folk has become the royal meal of the court.
Drinking bean juice must be accompanied by finely cut kimchi. Generally, kohlrabi is used in summer, and the old salted mustard should be cut into filaments, mixed with Chili oil, and the brown and crispy inby should be served, which has a unique flavor.
Centripetal
Inby is a snack in Beijing, which is deeply loved by men, women and children. Its crispy and oily taste really makes people eat enough. Beijingers often like to be caught in the middle when eating baked wheat cakes, and they must eat baked wheat cakes when drinking bean juice. In the Song Dynasty, Su Dongpo wrote a poem, which is said to be the first product advertisement poem in China: "A few times, it is rubbed into jade, and the blue oil is fried into light yellow and deep. Sleeping in the spring at night is insignificant, and beauty is wrapped around the arm. " Li Shizhen's Compendium of Materia Medica in Ming Dynasty. There is also a record in Tanabe: "Add a little salt, twist the rope into a circle and fry it."
To make inby, you need to melt salt, alkali and a little alum in warm water, add water and flour to make dough, then knead the dough repeatedly by hand, knead it evenly and put it on the chopping board for 3 hours, then flatten the dough, cut it into strips with a knife, take the strips and put them on the chopping board, hold one end with one hand and the other end with the other hand, and flatten it into a flat block with a thickness of about 6 cm. Every two medicines are stacked together, and a knife is cut in the middle with a small frying knife, but the two sides cannot be cut through. When the oil is burned to 50% heat, pinch one end of the raw inby blank with your hands and put it in the oil pan, then spread it out from the middle with chopsticks to make it into a bracelet shape, turn it over after setting, fry it until it is jujube red and control the oil, which will become crispy inby.
Inby can be stored for ten days and a half months, with the same quality, crisp as ever, and crisp without peeling. It has been a favorite food for thousands of years.
sausage
Enema is a favorite snack in Beijing, and it is also a very popular street snack.
Enema began in Ming dynasty. "Hundred Odes to the Old Capital Food" mentioned that fried enema said: "The pig intestines will be fried later, and the spicy garlic will be salty and delicious." Rotten oil and smelly bacon, the soil door chews pitifully. There are often vendors selling this kind of food in the streets of old Beijing. According to the records, "The vermicelli sausage should be fried, chopsticks and plates should be picked up with a shovel, and children with special flavor should buy it, and they should go through several alleys in Xie Yang Lane.
There are two kinds of enema: one is large enema, which is washed with pig fat intestines, made into paste with high-quality flour, red yeast water, cloves, cardamom and other raw materials 10, poured into the intestines and cooked, cut into small pieces, fried in pig oil, poured with salted garlic juice, and tasted crispy and salty. The other is called small enema, which is made of starch, red rice water and bean curd residue into thick paste, steamed and cut into small pieces, fried in lard and eaten with salted garlic juice. The enema is tender outside and tender inside, and it is quite distinctive to eat with bamboo sticks.
In old Beijing, enema on Chang 'an Avenue is the best.
Steamed cake/steamed bread with sweet glutinous rice stuffing
Aiwowo is a traditional snack in Beijing. It is sold in snack bars in Beijing around the Lunar New Year every year until late summer and early autumn, so Aiwowo is also a spring and autumn variety, and now it is available all year round.
Aiwowo has a long history. Liu Ruoyu, an internal supervisor during the Wanli period of the Ming Dynasty, said in the Proceedings: "Taking glutinous rice and sesame seeds as a cold cake and pills with stuffing as a nest is an ancient' no clip'." It can be seen that this kind of food is washed and soaked with glutinous rice, then steamed in a steamer, cooled, kneaded evenly, pulled into small doses, pressed into round skins, wrapped with peach kernels, sesame seeds, melon seeds, green plums, golden cakes and sugar, and then mixed into fillings. This is the food of the Wanli period of the Ming Dynasty, called Wo Wo. But why did it become a love nest? I found an explanation in Li Guangting's book "Village Proverbs Explain Yi" in Qing Dynasty. Because an emperor loves to eat this kind of nest, when he wants to eat or wants to eat, he orders: "Love the nest." Later, when this kind of food was introduced to the people, ordinary people could not and dared not say the word "emperor". Later, when this kind of food was introduced to the people, ordinary people could not and dared not say the word "imperial", so they omitted the word "imperial" and called it "Aiwowo". This kind of snack has flowed into the people in the Ming Dynasty, and the popular food recorded in Jin Ping Mei in the Ming Dynasty is Aiwowo.
The glutinous rice used for the skin of Aiwowo has been steamed, and the stuffing is also fried in advance with peach kernel, melon seed kernel, sesame seed kernel and sugar, and can be eaten after cooking. Therefore, "Yan Dou's Miscellaneous Poems on Snacks" says: "White rice is put into retort, assorted stuffing and flour are kneaded. Just like glutinous rice balls that don't need to be cooked, Muslims call them Aiwowo. " It is also noted that: "Aiwowo, one of the foods sold by Hui people, is steamed thoroughly with rotten glutinous rice, wrapped with various fillings when it is cold, and made into a circle with flour, with different sizes, depending on the price, and can be eaten cold."