During the Ming and Qing Dynasties, the embryonic form of snow cheese appeared in Beijing. Planing natural ice with a planer, then pouring fruit cheese (dried fruit), red fruit cheese and thick sour plum soup, stirring with a stick in a wooden bucket or porcelain basin, and then putting it into a cup, half drunk and half chewed. Legend has it that its name is different, some say it's "Bingguo Cheese" and some say it's "Snow Tea". Those who say "snow tea" say that the word "snow" is homophonic with the word "blood" in the palace, and adding a word "flower" in the middle makes it "snow tea". "Xuezhi" probably comes from "Xuecha". When did it change? I don't know.
Every April in the lunar calendar, as soon as the gate of Chenghuang Temple is opened, there are ice cream sellers on the steps of Dongfu Hall in front of the main hall. That is, put a round iron drum into a slightly shorter drum; The diameter of the bucket is larger than that of the iron bucket, which is filled with crushed ice. When making, pour cold water (cold boiled water) brown sugar or saccharin and essence into an iron drum. Then a belt is wound around the upper end of the outer skin of the iron drum, and the belt is repeatedly pulled by human power to rotate the iron drum, so that the water drops in the drum are frozen. In order not to make it into ice, the producer had to use a piece of bamboo to remove the ice on the inner wall of the tank many times, so as to keep the tank in a semi-liquid state, that is, a "cheese" state. The iron drum rotates in the bucket of ice, turning more and more "waxy" until it looks like thick millet porridge.
Ice cream is fresher than ice cream, but it is entirely made by hand, and it is very cold in China. Tianqiao in Beijing, Laosan in Tianjin and Bird Market all have production and sales.
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