Liangxiang chestnut is named after the distribution center of chestnut in Liangxiang, and it is also called Fangshan chestnut because its origin is in Fangshan area. Its grain is big and round, its shell is thin and easy to peel, its sugar content is high and its nutrition is rich. It can be eaten raw, or made into sugar-fried chestnuts, spiced chestnuts, chestnut mutton soup, chestnut powder and used as a seasoning for cakes and delicacies. Besides Fangshan, chestnuts are also produced in Huairou, Miyun, Changping and Pinggu.

Fuling cake, a specialty of Beijing

Fuling cake, also known as Fuling folder cake, is a nourishing traditional name in Beijing, and this cake is the best to promote Daoxiang Village. The pancake is made of poria cocos cream and white flour, with candied pine cones and broken kernels evenly dissolved with honey and sugar in the middle. Its shape is like a full moon, as thin as paper, as white as snow, delicious and sweet, and its flavor is unique.

Beijing specialty-cloisonne

Cloisonne is a unique traditional handicraft in Beijing. It was named after the cloisonne period in Ming Dynasty and is characterized by blue glaze. Beijing is the birthplace of cloisonne technology, and the earliest existing cloisonne is a product of the Yuan Dynasty, which has a history of nearly a thousand years. To make cloisonne, we must first make a tire with red copper, then stick a pattern on the tire with flat and thin copper wires, and then inlay and fill the pattern with enamel glaze with different colors. After this process is completed, it is repeated sintering, polishing and gold plating. It can be said that the production process of cloisonne not only uses the bronze craft, but also uses the porcelain craft, and at the same time introduces a large number of traditional painting and carving skills, which can be called the master of China's traditional crafts.

Beijing specialty-roast duck

Roast duck is a unique and famous dish in Beijing, which is well-known at home and abroad. Roast duck has a long history. As early as 1500 years ago, there was a "roasted duck" in the Southern and Northern Dynasties in China. In the Yuan Dynasty (A.D. 1330), the imperial doctor Hu Sihui included the table treasure "Roasted Duck" in "Eating Meals", which is today's roast duck.

BeiJing Carved Lacquerware

Beijing Lacquer Carving was founded in the Tang Dynasty, with a history of more than 400 years/kloc-0. It was loved and enjoyed by emperors and concubines in past dynasties, and it belongs to court art.. After 1949, lacquer carving went from the palace to the society and became a national handicraft for cultural exchange with people all over the world. Carved lacquer is unique, mostly made of brass as inner tube, with bodiless (cloth tire) and wooden tire. The tire shape is coated with natural lacquer, and the general carved lacquer should be coated with at least 70 layers, while the high-grade carved lacquer with hollow carving should be coated with more than 500 layers of lacquer, and the paint thickness is about 300 mm. And then finely carved on the paint layer. Traditional carved lacquer is mainly red and black and yellow, while modern carved lacquer is mainly red and black, and has developed many colors such as green, blue, brown, white and orange. The traditional carving methods are only relief and shallow carving, but today's artists have created round carving, semi-hollow carving and full hollow carving. After lacquer carving, there are dozens of processes such as grinding, lining and baking, all of which are manual operations. It takes at least 3 months to finish a piece of lacquer carving, and it takes 1 to 2 years at most.

Persimmon with big millstones

Persimmons abound in the suburbs of Beijing, and there are many varieties. But the most famous is the persimmon with big millstones. This kind of persimmon is big, generally weighing about 250 grams, and the big one is 500 grams. Persimmon with big millstone is delicious and nutritious. It also has the effects of lowering blood pressure, stopping bleeding and moistening intestines.

"Liubiju" pickles

There is a hutong called Liangdian Street outside the front door of Liubiju pickles, and there is a shop on the street, which has a long history and is famous far and wide. This is Liubiju pickles garden with a history of more than 450 years. According to historical records, Liubiju was founded in the ninth year of Jiajing in Ming Dynasty (A.D. 1530). At first, it was a hotel. In order to ensure the mellow and sweet taste of wine, this workshop had formulated six operating rules: millet and rice must be neat, Zhan must be clean, ceramics must be good, heat must be good, and water springs must be fragrant. "Six Habitats" got its name. According to legend, the gold-lettered plaque hanging in front of the pavement was written by Yan Song, a university student in Wuying Hall who was very popular during Jiajing period. Although Yan Hao is a traitor, his calligraphy is quite good. In addition, he was a powerful prime minister at that time, which really added a lot of color to "Six Habitats". Later, this wine shop turned into a pickles garden, and its reputation was even stronger. The strict spirit and tradition of "six musts" have been inherited from generation to generation. For example, it makes pickles there, and pays attention to the place of origin, specifications and seasons when choosing vegetables. Old seedlings and melons must be "seven inches white" mature; Cucumber must have two or two "top flowers with thorns" (an old scale); Mustard head must have a uniform "two doors"; Sugar and garlic must be harvested three days before the summer solstice, with four to five or six petals per head. The sauce is made here. Every year after the Spring Festival, the soybeans are steamed and fermented to make "yellow seeds", then dried and crushed into jars, and the jars can not be lifted until they are "in the summer". After liberation, with the increase of vegetables, output and the improvement of pickles production technology in Beijing, the variety and output of Liubiju pickles have also increased greatly. At present, Liubiju pickles, which are bright red, fragrant and crisp, and have good color and taste, can be bought in all major vegetable markets in the city. Many traditional brand-name pickles are also canned and sold abroad.

Beijing crisp sugar

Poria cocos cake, a specialty of Beijing, was originally a court food in the late Qing Dynasty. According to legend, once Empress Dowager Cixi got sick and didn't think about food, which was hard to break the imperial kitchen. Chefs racked their brains and selected several kinds of traditional Chinese medicines for invigorating spleen and appetizing, and found that Poria cocos, which is produced in Yunnan-Guizhou area, is sweet and flat, and has the effects of invigorating spleen, calming nerves, promoting diuresis and infiltrating dampness. Therefore, pine nuts, peach kernels, sweet-scented osmanthus and honey are used as the main raw materials, and a proper amount of poria powder is added, and then the crust is baked with fine starch, and the sandwich pancake is made by meticulous work. Cixi was very satisfied after eating. Later, this kind of tuckahoe sandwich cake was introduced to the people and became a popular snack in Beijing. However, before liberation, it was only operated by some small vendors in Dongan market, and the number was very small. After liberation, the government unified management, so that many flavor foods have been restored and developed. Daoxiangchun, a well-known flavor store with a history of more than 60 years, specializes in making tuckahoe cakes in Beijing as one of the key self-produced and self-sold varieties in our store. The sandwich cakes produced in this shop are exquisite in material selection and fine in workmanship. The crust baked with high-grade starch is as thin as paper and as white as snow, and the sandwich is made of a variety of nuts, supplemented by osmanthus fragrans, honey, white sugar and pure Yunnan-Guizhou Poria powder, which is sweet and delicious, instant in the mouth, refreshing and palatable. And is low in price, and can be used as a health food for regular consumption. At present, there are many places in Beijing that produce tuckahoe cakes, especially Daoxiangchun products.