Beijing snacks can be divided into three types: Han flavor, Hui flavor and court flavor. Cooking methods include steaming, frying, frying, searing, frying, roasting, rinsing, brewing, frying, stewing and boiling, and there are about one hundred kinds.
1, aiwowo
Aiwowo, a traditional snack in Beijing, is served 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.
The glutinous rice used for the outer skin of Aiwowo is steamed, and the stuffing is also fried with peach kernel, melon seed kernel, sesame seed kernel and sugar in advance. You can eat it when it is cooked.
2. Bee cake
Bee cake is a kind of pastry snack steamed with flour or rice flour, sugar and fruit. Because this kind of cake is broken and there are many honeycomb holes in it, it is named bee cake.
The red bee cake is made into thick paste with flour, mixed with alkali and kneaded evenly, and fruit materials such as jujube, osmanthus fragrans, pine nuts and raisins are put on it. Then the mixed flour is steamed in a cage with fruit materials, coated with oil, and poked with chopsticks when steaming, and steamed. Make red bee cake with standard powder and brown sugar, and make white bee cake with thick powder and white sugar. Red bee cake is sweet and soft.
The bowl of bee cake is fermented with rich flour and flour, then the alkali and sugar are kneaded evenly, washed in a small bowl, oiled inside, put the mixed flour into the bowl, put five red dates on it, and steamed over high fire. Bowl cakes are bowl-shaped, with flowers on them and soft mouths.
Rice noodle bee cake is actually a bowl cake, but its raw material is not flour, but japonica rice flour. Wash clean with japonica rice, soak in cold water for 4-5 hours, drain, and grind into fine powder. Chop the old yeast in a basin, dilute it with warm water, then add rice flour, stir well, cover it for fermentation, knead it with alkali when preparing for fermentation, pour it into a basin while it is hot, add sugar, osmanthus fragrans and alkaline noodles, and stir hard to make a paste (pay attention to proper amount of alkali when putting alkaline noodles). Put the alkaline rice paste into a small bowl, brush the oil in the bowl first, take it out after steaming with strong fire, sprinkle with green plums, melon seeds and diced Beijing cakes, or put it into patterns. The rice noodle bee cake is milky white, with red and green fruit materials, bright in color, soft in entrance and sweet in taste. Because there is a beehive in it, it is also called rice noodle bee cake.
Step 3 bake the cake
It is a summer snack among Beijing snacks. Scones and bean jelly are usually sold at the same time. When selling, the vendors shouted from time to time: "Pancakes are strong ... hot and sour bean jelly ..."
Scones are made of buckwheat flour. Boil water in the pot, pour buckwheat noodles and stir quickly. After the buckwheat noodles are cooked, put them in a plate, pat them flat and cool them, and cut them into small pieces. Then cut the small scones into long thin slices with thick middle, put them in a bowl, pour in the juice stirred with sesame sauce, soy sauce and good vinegar, add the shredded red and salty carrots, and pour in mustard, pepper or minced garlic.
4. Baishui Yangtou
This is a delicious snack in Beijing. It is a kind of food in which sheep's head is cooked and sliced with white water and sprinkled with salt and pepper. The color is white and clean, the meat slices are thin and big, crisp and fresh, mellow and not greasy, suitable for drinking with meals. There used to be a lot of white water sheep head meat sold in Beijing, but the most famous one was Ma Yukun, who set up a stall with two trolleys on the front porch of Xuanwu District. It's been handed down for six generations. The white water sheep head he made is crisp and delicious, and it is chilled in summer. The colder, the better. Sheep head meat is divided into six parts: sheep face, sheep eye, sheep ear, sheep tongue, sheep brain and ladder (maxillary cartilage).
5. Baiguo Rice Cake
This is a traditional snack for the Spring Festival in Beijing. As early as the Liao Dynasty, it was said that on the first day of the first month in Beijing, every family had the custom of eating rice cakes.
The rice cake is yellow and white, symbolizing gold and silver, and has the auspicious meaning of "high every year". Therefore, there is a poem by predecessors, which called the rice cake: "The meaning of the rice cake is slightly deeper, and it is as white as silver and gold. I hope that when I get old, I will be profitable, and I sincerely hope that my wealth will come. " In fact, tracing the history of rice cakes was recorded as early as the Zhou Dynasty in China. In the Book of Rites, the "powder meal" of "eating while being ashamed" is the cake food steamed with rice noodles. The rice cakes in Beijing snacks are steamed with yellow rice or glutinous rice flour and various accessories. There are many kinds of rice cakes, such as jujube rice cakes, bean rice cakes and rice cakes. Boutique rice cakes include ginkgo, assorted, crystal, ruyi and so on. Cooking methods are mostly steamed, but also fried and dipped in sugar, which are sweet and sticky.
Beijing's rice cakes are generally supplied by Muslim snack bars, except for the Spring Festival, but the quantity and variety are less than during the Spring Festival. Rice cakes are snacks for Muslims and sacrifices for Manchu people to jump on. Manchu's name is Heiafeng, Shi Fei. In the Qing Dynasty (Qiu Shi), there was a poem saying, "This cake is called Heiafeng, and it is as fat as food. Xiang Jie must know that God is paid, and Jane is with Jin Ju and Furong. " The note said: "The offerings of Manchu jumping are flying stones and black peaks, as well as sticky rice cakes. Yellow as jade, greasy as fat. It's fake oil powder, dipped in honey, and it smells good. After the jump, I was biased towards my neighbors. Jin Ju and Furong are both cakes. " It can be seen that rice cakes were Manchu snacks at least in the Qing Dynasty.
6. nonsense
It is a famous snack in Beijing, mostly run by Hui compatriots. Abdominal explosion was recorded as early as the Qianlong period of Qing Dynasty. In the past and now, whenever late autumn and early winter came, Muslim restaurants and vendors in Beijing operated tripe. There are "Fried Belly Stones" in Beijing Tianqiao, "Fried Belly Poplar" in doorframe Hutong, and the most famous ones are "Fried Belly Feng" and "Fried Belly Man".
Deep-fried tripe is made by cleaning fresh tripe (including tripe and tripe collar) or lamb tripe, cutting it into strips, frying it in boiling water, and eating it with seasonings such as oil, sesame sauce, vinegar, Chili oil, bean curd soup with sauce, coriander powder and chopped green onion. The texture is tender and crisp.
In the past, the way to eat fried belly with sheep was very particular. It should be processed into belly plate, belly gourd, belly powder, belly mushroom, belly kernel and so on. According to the part of the stomach, customers can choose the part they want to eat. The time of frying varies with the age and tenderness of the parts, and the freshest parts are cooked in a few seconds. In recent years, due to the large number of people who eat, and the fact that their bellies are full of fresh goods, it is difficult to preserve them, and the supply of fresh bellies is also difficult to solve, so restaurants or vendors serving everywhere have almost disappeared.
In addition to a fresh stomach, kung fu is all "explosive". The explosion time should be just right. If it is undercooked or overcooked, it will be undercooked or overcooked but not crisp or even chewy. Therefore, "Yan Dou Snacks Miscellaneous Fu" chants: "The soup is slightly warm in an instant, with all the seasonings and a bottle of wine. Blunt teeth can't be chewed, and the fruit is swallowed raw. " He also said: "Put a small square of raw lamb belly into the soup pot and take it out instantly. This is called soup bursting belly, dipped in soy sauce, onion vinegar and sesame sauce. The belly is not cooked, it is a very crisp product. People who eat it can't chew it up, they can only swallow it whole. " Therefore, its quality standard is "crisp and tender", and different parts should master different degrees of heat.
Almost all of them used to go back to the private sector. The lamb tripe used is slaughtered by the Hui people and is also very clean. All the smelly stomachs have been discarded, so they are very famous, especially the celebrities in the pear garden love to eat them. Mei Lanfang, Ma, Xiao Mushroom, Xiao Mushroom, Xiao Mushroom and so on all like to eat. Deep-fried belly is crisp and fresh, not oily or greasy. It is said that it can also cure stomach diseases. If people who eat fried tripe can drink, they always have to drink two or two. After drinking, they ate two freshly baked sesame cakes, which was a great pleasure. So old Beijingers like to eat tripe, especially after beginning of autumn in the lunar calendar. Beijingers pay attention to "eating autumn", and there is a saying that "if you want to eat autumn, you will have an explosion."
7. sugar-coated berries
The practice of sugar-coated haws is to use bamboo sticks to string the selected fruits into a string, usually five. Then boil it into sugar juice with rock sugar (rock sugar must be used), dip a bunch of fruit in the sugar juice and lift it up immediately. Sugar juice condenses when it is cold, forming a thin layer of icing on the fruit. Crystal clear, the shape is named Japanese sugar gourd. When selling, arrange them in a big plate in strings, cover them with a glass cover, or carry a small basket; Or take a wooden square plate and cover it with clean gauze without a glass cover.
There are more than ten kinds of fruits used in sugar-coated haws. The same kind, you can dig out many tricks. Some famous shops or exquisite vendors can also arrange various exquisite patterns on the surface of fruits, which are colorful and pleasing to the eye. Yam bean (seed), red begonia, orange petals and water chestnut are the main fruits, all of which can be made into Sugar-Coated Berry. Fruits should be fresh, only yam and yam bean should be steamed. Some fruits are cooked and processed into patterns, such as Pingshan planting, Pinghai begonia, preserved fruit, Pingshan medicine and so on. The so-called "flat" means that the fruit is cooked and pressed into a flat shape and then dipped in sugar, which is convenient for making patterns on it. Dried fruits, such as peeled walnuts, peanuts, melon seeds and pine nuts, and all kinds of candied fruits, candied fruits and green plums are all raw materials for flowers. The most gratifying pattern is mosaic, such as the red column waist in the mountain is divided into two parts, and the core is removed. Two tablets are embedded with Baishan medicinal mud or black bean paste. The melon seeds used for polishing on the surface are very beautiful with a loose plum blossom diamond pattern. In this way, green (Qinghai), pink (hawthorn cake) and brown-black can be displayed on a string of Sugar-Coated Berry. Red bean paste, white jade, red and other different colors. Many famous shops also wear peeled whole walnuts in strings, or use a single fresh fruit to make flower balls, one by one, without stringing, and elaborate them, such as lion heads and flower baskets. This is the best taste in Sugar-Coated Berry, and it is also the best gift-giving way.
8. crispy
Beijing traditional snacks. Crispy skin, as the name implies, is thin and crisp, but thin and not broken, crisp and not rooted, crispy and delicious. In the 1930s and 1940s, when I was having breakfast in Beijing, I often asked the seller for a crispy fried cake.
Crispy, crisp and fragrant, it can be eaten now, or mixed with vegetable stuffing after being crushed. As the raw material of vegetarian stuffing, it is a favorite snack. Now it is usually put in pancakes, which complement the soft pancakes. Now there are famous production shops, such as Nanlaishun and Dashunzhai.
9. Tea soup
It takes skill to make tea soup, and the raw materials of tea soup are also very particular. It should be put in a bowl with millet flour, mixed well with hot water, then washed into the bowl with boiling water in a copper pot, sprinkled with a layer of brown sugar and put a pinch of white sugar in the middle. Its quality requirement is that the brewed tea soup turns the bowl upside down, immediately falls off, hangs on the edge of the bowl, and slaps it with your hands. It is soft and wobbly and cannot fall off the bowl. The supply of tea soup seems to be below this standard at present. The reason is that there is no or no real millet. Millet is a Gramineae plant, belonging to millet. Millet is one of the oldest cereals in China, also known as millet, millet and millet. "The End of Lu Chunqiu" contains: "The beauty of rice ... the beauty of Yangshan is the beauty of the South China Sea." Li Si's "Qin Cang Xie" said: "Well, millet is big, and it seems that millet noodles are not sticky, and Kansai is called rice." Rice-shaped like millet, light yellow in color, can be ground into cakes. Traditional Chinese medicine believes that it is sweet and slightly cold, and can stop diarrhea, quench thirst, remove heat, treat cough and reverse qi. Millet, that is, millet, has little market supply because of its low yield and less planting.
Besides millet, tea soup can also be ground into powder with white sticky sorghum, but the quality is not as good as millet. Children like tea soup. There is a poem in "Hundred Chants of Gourmet in the Old Capital" to prove it: "Coal and firewood are blazing in a big copper pot, and white water and clear soup are rolling. A bowl can wrap the stomach, and it is best to fill the baby with sweetness. " And the note said, "The only sign of vendors and porters with tea soup is the big copper pot." This thing is still sweet, but it is rare for people who eat salty food, and children prefer it. "Tea soup tastes sweet and delicious. But I don't know if I can taste the real tea soup with new millet flour as raw material now!
10. Fried liver
This is a famous breakfast snack in Beijing. There are many shops selling fried liver every morning, and many people like to drink this bite. The mellow smell of fried liver is really a great enjoyment. However, even some old Beijingers don't necessarily know how fried liver arose.
1900, Yang, then the host of Beijing News, went to Huixianju outside Qianmen for dinner. At that time, this restaurant sold white water chop suey. Yang saw a lot of pig hearts and lungs thrown underground on the table, so he gave the shopkeeper a trick and said, "All you have to do is take the pig hearts and lungs out of the white water chop suey, leaving only the liver and intestines, adding sauce color and thickening, which is called fried liver." I'll give you some publicity in the newspaper these days. " When the shopkeeper heard this, he repeatedly applauded. So do it according to Mr. Yang's method, add seasonings such as aniseed, raw garlic and yellow sauce, and finally thicken it with mushroom soup. Fried liver made with this raw material and seasoning has a strong fragrance and delicious taste, which is very popular with customers. "Hui Xianju" and fried liver are famous and have flourished for decades. 1956 The public-private partnership Huixianju was merged into Tianxingju. Fried liver has become a delicacy in Beijing. At the end of the Qing Dynasty and the beginning of the Republic of China, there was a poem in Yanjing Snacks that fried the liver: "Boil fat intestines with thick sauce, and a fair deal will be awarded. Proverbs pass from pig to pig, and the market speculates on liver. " How to cook fried liver? The annotation after this poem said: "Fried liver is made of pig's small intestine, cut into sections and stewed in powder juice ... It is called fried liver, but it is actually stewed with pig's intestines. It's no use frying without liver (occasionally there is a liver lump, so don't fry). There is a saying in Beijing that pigs eat fried liver and hurt their own flesh and blood. Therefore, the word fried liver is fragrant in the poem, and the seller cries out. " This explanation is very clear, fried liver is actually stewed sausage, but with a few pieces of liver as decoration. Still, fried liver is delicious. The key to its production is meticulous work. For example, when washing sausages, you should tie the sausage head, turn it over, rub it with vinegar, salt and alum, and then rinse it repeatedly with clear water. After cleaning, tie the other end and turn it over for washing. Cut off both ends after cleaning, so there is no odor and it is delicious. Although the liver is not used much, we should choose the tip of the liver. Use the best soy sauce when cooking. Starch should be washed in a bowl first to see if it is transparent and clear. It can't be used if it is turbid after being washed out, so the authentic fried liver is fresh in Qing Xiang, not turbid, and tastes excellent.
1 1. Fried acne
In the early years of the Republic of China, a noodle restaurant named Guangfuguan was opened in Zangjiaqiao, northeast of Hufang Bridge in Xuanwu District, Beijing. The owner surnamed Mu, only mother and daughter, pasta is cheap. One day, several regulars said to the mother and daughter, "I'm tired of eating noodles." Can I change the way I eat them? " The mother and daughter cooked the noodles into lumps according to the customer's requirements, and then took them out and mixed them with shrimp sauce. They don't think it's delicious enough, but it tastes really different when fried. Stir-fried bumps have taken shape. Since then, the mother and daughter have carefully made and improved the ingredients, and finally made fried bumps famous. Guangfu Pavilion, located at the southern end of Zangjia Bridge, is the intersection of Tangzi Street, Hanjiatan, Wudao Temple and Yangmeizhu Xiejie. It is like a stockade, the owner's surname is Mu, and there is no male, so there is a literati nicknamed Guangfu Pavilion as "Mujiazhai". Guangfuge was gradually forgotten by people, and Mujiazhai's reputation for frying acne rose. Most people who go to Liulichang are literati. After visiting Liulichang, many celebrities also visited. At that time, a famous calligrapher tasted it and wrote a poem in ink, saying, "I can't forget Mu Guiying at every meal. I sent a message to her waitress, but I used to scoop it myself. " Famous painters Hu, Hu and Hu also presented calligraphy and painting, praising fried acne. 1952, the shopkeeper died, and Guangfu Museum closed down because there was no heir.
Now many restaurants still have fried pimples, but the taste is far from Mujiazhai. The reason is that it is easy to make the above picture. For example, in the past, a store guest asked how much to eat when he entered the store, but now it is ready. Now he rolls it out with a machine, and then he cooks it and soaks it in cold water. When the guest came, he fished it out of the cold water and fried it. The taste is bad, and the ingredients are not particular, so the reputation is declining, and there is no smell of fried bumps.
12. Stir-fried red fruits are actually cooked. Red fruit, namely hawthorn. The specific method is to wash the bought hawthorn with clear water, first cut off the handle with scissors, then cut the hawthorn in half with a knife, remove the black part of the core and top, put it in a container with a transparent glass cover (convenient to see the water level), add clear water, the amount of clear water is about half of that of hawthorn, then add white sugar according to your own taste, simmer for half an hour, stir with chopsticks after taking it out, take it out, let it cool and add honey, and so on. If you like to eat something cold, you can also put the cold hawthorn in the refrigerator for a while. When you eat it, it tastes great.
13. Spring pancake
Beginning of spring ate spring cakes, also known as lotus leaf cakes, which were rolled into pancakes after being oiled between two small pieces of water, and could be opened and divided into two pieces. Spring cakes are used to roll vegetables, including cooked vegetables and stir-fried dishes. Cooked vegetables are ordered to Su-box (a flat round wooden box coated with vermilion gold paint, with squares inside, for holding vegetables). If you are a well-educated family, you are usually extremely rich: the Su box mentioned by Liang Shiqiu in the article Pancakes has finely cut sauce elbow, smoked elbow, big belly, small belly, sausage, roast duck, smoked chicken, sauced meat, oven meat and so on. You should also bring your own cooking at home, usually: break up the eggs and cut them into long strips; Fried spinach; Fried shredded pork with leek; Stir-fried bean sprouts; Fried vermicelli. If shredded leek, vermicelli and bean sprouts are fried together, it is a "harmonious dish", and then covered with a scrambled egg, it is a "harmonious dish with a hat". In addition, the food should have a plate of onion and a plate of sweet noodle sauce, onion is the best and most tender.
14. Spring rolls
On the day when spring begins, people have the custom of eating spring rolls. There was a kind of "rolled pancake" in Song Dynasty, which was a transitional type between spring cake and spring roll. The stuffing is mutton or pork, and the other is scallion or dried bamboo shoots. It was wrapped in a cake and rolled into strips. Paste the batter on both ends, fry it, and dip it in the sauce when eating. In the Yuan Dynasty, there was a kind of "spring cake", which was fried with stuffing and eaten. It can also be said to be spring rolls. By the Ming and Qing dynasties, the word spring rolls had appeared.
15.
When it comes to burning wallets, "Old Beijing" has nothing to know. It has a long history and unique flavor, so it has always enjoyed a high reputation. 1876, Shunyi trainer Yao Chunxuan and his wife set up a food stall in Dongan market, which was served for the first time. It is a fried food, golden in color, fragrant and delicious. It turned out that it was done differently. When the wallet is on fire, the mixed noodles should be rolled into small doses, and the stuffing made of sea cucumber, shrimp, fat and lean meat, various seasonings and soup materials should be rolled into strips. Fry in a frying pan until golden brown. Serve hot. Hot and sour soup made of chicken blood and tofu strips is fragrant and sour, with endless aftertaste. Wallet fire is named after its manufacture and shape are similar to the wallets on people's belts in the old days. The Yao couple became famous and became rich. Later, the Ruiming Building was opened in Dongan Market, but it spread to the second generation and closed down due to poor management. At that time, Luo Huxiang and Hao Jiarui in the store were good at this. 1934 They took a word from everyone's name and jointly opened Xiangrui Restaurant in the doorframe alley. Now it was renamed "Ruibin Building" due to the fire. Making more and more elaborate, it became famous in Kyoto for a time and became a well-known food in Beijing.
16. Bean paste cake
17 ... bean paste sesame seed cake (toad spits honey)
Bean paste sesame seed cake is a common snack in Beijing, named after the bean paste in the stuffing. In the baking process, because there is a natural opening on the side of the sesame seed cake, the bean paste is spit out and hung on the side of the sesame seed cake, so people call this sesame seed cake toad spitting honey.
Its production procedure: firstly, mix flour with white flour and a little baking soda, take a piece of dough, knead it into strips, pull a small dose, roll it into the shape of dumpling skin, and wrap it with bean stuffing (generally, the weight of bean stuffing is greater than the weight of dough, such as 17.5g skin, and 37g bean stuffing should be wrapped), then squeeze it with your mouth, flatten it into sesame cakes, and cover sesame seeds around the sesame cakes with some water.
Sesame sticks to the four sides of the bean-filled sesame cake, which tastes soft and sweet.
18. Bean juice
What is bean juice? The price has dropped, but it is actually the residue of making mung bean starch or vermicelli. Soak mung beans until they can be twisted and peeled, then take them out, grind them into fine pulp with water and pour them into vats for fermentation. Starch sinks to the bottom of the tank, and soybean juice floats on it. Fermented bean juice must be boiled with water in a big casserole, then boiled with fermented bean juice, and then kept warm with low fire, and served with food. Despite its ugly appearance and humble origins, it has always been loved by Beijingers, because it is rich in protein, vitamin C, crude cellulose and sugar, and has the effects of relieving summer heat, clearing away heat, warming yang, invigorating spleen, stimulating appetite, detoxifying and drying. There are also advantages that the rich don't feel humble and the poor don't feel high prices. In the old society, people wearing suits and shoes drank at the same table as people pulling carts and selling pulp, and there was no distinction between high and low. It can also be seen that soybean juice is a very common, elegant and popular flavor food for all ages.
Many people say that drinking bean juice is a kind of enjoyment. But the first time I drank bean juice, the taste like swill was hard to swallow. Holding your nose and drinking it twice makes you feel different. Some people are addicted to drinking, looking everywhere and waiting in line to drink. No wonder "Yan Dou Snacks" said: "The dregs can actually make porridge, and the old pulp is thin and thick. Men and women sit together without distinction, which tastes sour and salty. " And said: "The taste is beyond sour and salty, and the eater knows it, which can be described as exquisite." Drink bean juice with homemade pickles that are finely cut. Generally, kohlrabi is used in summer, shredded mustard with old brine, mixed with Chili oil, and fried brown and crispy inby, which has a unique flavor.
19. Uncle Deng
Bobo is a name used by Beijingers to make snacks and other foods. When guests come, they should put cakes and cook jiaozi. This is called cooking cakes, so Beijing pastry shop is also called cake shop. The word "Bobo" in Yang Shen's Collection Outside Sheng 'an in Ming Dynasty said: "Beijingers call Bobo, but southerners mistake it for grinding. "Wave and the voice of the cake, indicating that the cake was in the Ming Dynasty. After the Qing dynasty, there was a special cake bureau in the palace, which made exquisite cakes for the royal family. The cake shop in Beijing specializes in Manchu cakes.
Dunbobo is obviously a kind of pasta, but it is not a cake spread by Bobo, but a variety of Beijing snacks. In addition to dunbing, there are many kinds of cakes, such as hard flour cakes, which are probably transplanted and borrowed.
The way to make a cake is simple. Add alkali, sugar and sweet-scented osmanthus into yeast, knead into a ball, rub strips and pull a small dose, and press into a flat circle with a little thickness in the middle and a little thickness around. First, bake them in a pancake pan over low heat. After both sides turn yellow, put them in a baking tray and bake them in the oven.
Uncle Dun is white and yellow in color, soft and elastic, and sweet in taste. Dunbobo should be eaten cold, so it should be dried after baking, and it is best to put it in a wooden box for the elderly to eat.
20. poria cocos cake
Also known as Fuling cake, it is a traditional nourishing food in Beijing. In the Southern Song Dynasty's Confucian Approach: "Poria cocos is four Liang, white flour is two Liang, water is mixed into cakes, and yellow wax is fried." In the early Qing dynasty, people paid attention to "expensive and loose cakes, thin and good cakes", and later the cakes became thinner and thinner. Then add all kinds of sweet fillings made of nuts, osmanthus and honey, and put the two cakes together with a stuffed Fuling cake in the middle. Rich in Gui Xiang and nutrition, it has nourishing effects such as calming the nerves and invigorating the spleen.
2 1. Lu Gang sesame seed cake
Tanzilu sesame seed cake was originally a snack in Hebei province, and later it entered Beijing and became a snack in Beijing. It is characterized in that a cylinder furnace is used to make a furnace, and a blank is fired on the cylinder wall, so it is named as a cylinder furnace blank.
Cookies made in the hearth furnace are as follows: salt is melted with clear water, white flour is added to make cold water dough, then oil is used to heat it, and then it is cooled, preferably donkey oil is used. It is judged that both demotion and delaying troops should be taken into account, and the situation of sending Xifu to pay tribute to the female sword should be considered. 0 cm wide and even in thickness, spread the pastry evenly on a large block, roll it from the outside to the inside, stretch it, stretch it into balls with a length of 8 cm and a width of 3 cm, roll it into balls with a horizontal dimension of 8 cm and a vertical dimension of 18 cm, fold it back and forth for three layers, and then roll it into balls with a horizontal dimension of 8 cm and a vertical dimension of 12 cm. When loading the furnace, put the blank horizontally on your hand, cover the cylinder mouth from right to left, and then cover the cylinder wall from top to bottom with a spacing of 0.5 cm. After covering the lid, wait for a while, turn off half of the fire, and poke the fire completely after 3 to 5 minutes. When the sesame cake is tiger skin color, it can be discharged.
The biscuit baked in the hearth furnace is light yellow in color, crisp in skin, distinct in pulp and good in taste.
22. fried dumplings
Pot stickers are snacks with fried oil stickers. In the past, pot stickers were sold in many places, but the pot stickers in Huguo Temple Temple Fair and Xi Tiananmen Xi Market were the most famous. The finished product has thin skin and big stuffing, brown color, salty flavor and delicious taste. Pot stickers are not sealed at two corners, and are crescent-shaped, and the stuffing seems to be exposed but not exposed, which is a major feature. The color is Huang Liang oily, the bottom is crisp, and the stuffing is delicious.
23. candied fruit
24.walnut cheese
Refresh the mind, tonify the kidney and strengthen the body. Before liberation, the walnut cheese made by Huixiantang was of the best quality and was very famous in Beijing.
25. walnut crisp
Manchu ancestors offered walnut cakes, which were sweet and smooth, oily but not greasy. Nourishing yin and tonifying lung and kidney.
26. Paste cake
China Pizza-Paste Cake Haha, a famous food in old Beijing is paste cake, because like pizza, it is filled on the surface.
27.stupid
Hutazi is a special snack in old Beijing. It is spread into pancakes with flour and zucchini. It's convenient to cook and delicious. Zucchini is the main raw material of sauce.
29. Butterfly Crisp
Butterfly crisp is named after its shape like a butterfly. Its taste is crisp, sweet and delicious, and it has a strong osmanthus fragrance.
Yellow cake
Beijing specialty snacks. It has the characteristics of Huang Liang color, soft texture, sweet taste and rich nutrition.
3 1. Wonton
/kloc-appeared in Beijing 0/400 years ago, and now it has become a popular food in China.
Wonton is an ancient food, which existed in the Western Han Dynasty and was very common in the Southern and Northern Dynasties. It is recorded in Tang, Song, Yuan, Ming and Qing Dynasties.
Wonton is very common in Beijing all year round, and there are many vendors selling wonton on their shoulders. "Hundred Poems of Gourmet in the Old Capital" said: "Wonton is called boiling when it crosses the market. There is no need to put more meat in the soup. The world is not beautiful, who cares about the taste! " (Note: Zhang Shoumei was a famous master of making snacks in Chang 'an in Tang Dynasty. ) and note: "A stall is not as good as a restaurant. It is very convenient to call the door and set it up to fill the hunger. " You can vividly see the scene of selling wonton from the poetry notes. They carry the heavy burden, cooking a chicken in a pot at one end and putting a chopping board and stuffing at the other. It is very convenient to cook while eating bread. However, the most famous is the "wonton Hou" wonton near Dongan market. There is a piece of cloth with white characters on a blue background and white edges, on which the words "wonton Hou" are written. This soup is chicken soup. Wonton is thin and full of stuffing, and the meat is thick but not greasy. The soup is thick but not muddy, and the seasoning is different. Sauce, vinegar, pea seedlings, fine laver, and crystal clear and neat shrimp skin are well used, genuine and cheap, and they have been operating until midnight. Many people eat wonton. Regular customers can keep accounts and pay the bill together if they have money. Business is booming. Some big restaurants also sell wonton, for example, the wonton in Zhimeizhai outside the front door is very famous. "Dumen Zayong" records: "Wonton is wrapped better than usual, and the stuffing is melted with spring leeks, which is delicious. Clear soup is not light or wet, and it tastes for a long time after swallowing. "
32. ginger slices
You can know from the name that there is fresh ginger in its raw materials, so it tastes obviously fresh ginger.
That is, fresh ginger is peeled and chopped into fine powder, and a certain proportion of alum powder is added to the flour, which is put into a basin and mixed with cold water. Another method is to knead the dough with water, roll it on a rolling machine for five or six times until the flakes are even and smooth, then sprinkle fine starch powder on the flakes, fold them into strips, cut them into rows of forks with knives, stack the two flakes together, cut three knives in the middle, spread them into a single piece, turn them over and fry them in warm oil. Fried sparrows are mixed with honey. The method of honey crossing is to peel fresh ginger, cut it into filaments, boil it with water, remove it, add sugar, add caramel and osmanthus after boiling, continue to boil, then move it to low heat, and honey cross the fried sparrows with osmanthus caramel boiled in ginger juice.
The back fork of honey is light yellow, with the characteristics of crisp, sweet and fragrant, and it has ginger flavor when eaten. Jiangnan "Nanlaishun" Jiangsicha 1997 was rated as "Beijing Famous Snack" and "China Famous Snack" in the same year.
There is also a salty fork, which is made of flour, soda and salt and fried. The method is the same as the ginger fork, except that it is not honey, crispy and slightly salty. People who love to drink often take salty fork as a snack.
33. Sauced elbow
Tianfu's sauce elbow is famous in Beijing for its "fat but not greasy, thin but not firewood, irrecoverable skin and mellow fragrance", which is unique and enduring. Historically, it was used as a tribute to the Qing Dynasty.