Beijing's flavorful snacks have a long history, many varieties, elaborate materials, fine production, can be said to be reputable. Qing Dynasty "Door Bamboo Word" cloud: "three big money to sell a good flower, cut cake ghost legs chirping, a bowl of sweet syrup congee in the morning, only to eat tea soup and noodle tea; cold fruit fried cake sweet ears, hanging stove baked cake Ai Wo Wo, fork burnt just sold, and listen to the hard noodles called meat and potatoes; roasted wheat wonton list full of plates, new powdered good dumplings ...... "These snacks are sold in the temple fair or along the street fair, people will unintentionally come across, the old Beijing image called "touch food".

Summer in Beijing, into the deep hutongs, ears from time to time came a burst of yelling.

Following the sound, through a few alleys, only to see a few old acacia trees, neighbors, men, women and children are sitting around in front of the snack bar, while tasting the snacks, while chatting about the parents and children, a happy.

For the old Beijingers, Beijing snacks were not just food, but also represented the feeling of harmony and leisurely life in the old days. Nowadays, it seems difficult to relive this feeling in Beijing.

There was a time when Beijing snacks were no longer a part of Beijingers' lives as they used to be. In recent years, domestic and foreign catering companies have taken turns to attack the Beijing market, adhering to the traditional way of doing business in Beijing snacks, the face of competition in the market often seems to be the bottom of the barrel.

The disappearance of hutongs in the city and the change of traditional lifestyles have also made the traditional cultural atmosphere on which Beijing snacks are based fade away. For a while, in addition to a few stalls at temple fairs during New Year's festivals and one or two snack stores for tourists, Beijing snacks with limited customer resources gradually faded out of people's sight.

However, many people with business vision have not ignored the huge business opportunities contained in Beijing snacks. In the past two years, some of the centralized business mode of operation of the snack street, snacks have produced joint stores, once again attracted people's attention to the Beijing snacks. These market players have incorporated many old names into their doors, providing a modern marketing platform for Beijing snacks through centralized operation and unified management.

Facts have proved that changing the traditional way of business, the use of modern business model for improving the survival of Beijing snacks is indeed a shot in the arm, in terms of economic efficiency has been successful. Fame spread, but changed the face of the Beijing snacks taste is not so right, it seems to meet the mouth of the diners only pleasure, but can not provide food outside the human background and the interest of life.

The taste of Beijing snacks in the mouth is only one of the flavors, that through the hutongs and alleys to find the fun of small stores, and the table with a piece of "Kandasan" cordiality, are indispensable to Beijing snacks "ingredients", the lack of which, the Beijing snacks will be greatly diminished. Without these, the flavor of Beijing snacks will be greatly reduced. Looking at the uniform uniforms of the waiters, not hot and cold service attitude and two or three times higher than before the price of snacks, many of the old Beijingers that Beijing snacks "not as authentic as before.

Some of the old shopkeepers are also worried, they used to value many of the old rules of business, such as the festivals to give the old customers to send some snacks, or to give a little discount to repeat customers, no longer exists. "After the implementation of centralized business, you must follow the rules to do business, the old customers come to have to give money to sell goods, the heart is really a little bit uncomfortable." At the same time, financial pressure is also one of the main problems plaguing the development of Beijing snacks.

Beijing snacks is a kind of food, but also a valuable intangible cultural heritage, in the face of the market survival pressure, Beijing snacks need to change, but can not be lost at the expense of cultural connotation. According to the experience of some countries in protecting and developing traditional industries, the government departments concerned should increase the support for Beijing snacks, give some economic subsidies, and help some old stores to keep their traditional business methods.

Snacks operators should also learn to "rely on the old to sell the old", let go of the idea of using their own intangible assets to increase the added value of the brand of Beijing snacks. At the same time, efforts to open up new consumer groups, especially young people. Some years ago, Japanese television had a production of traditional food sushi as the theme of the youth idol drama "will too sushi", in the young people have aroused a wave of "sushi fever", which in turn promote the hobby of traditional food, this idea of publicity is worth learning from.

During the Beijing Olympics, traditional Beijing snacks such as bean juice, charred circles, brine, fried liver, dun biscuits and cakes, bowl of yellow beans, Aiwowo ...... have been launched to allow foreign tourists to understand the English translation. Some people say, bean juice is the last city gate of Beijingers, no matter how to change, Beijing snacks inherent culture is its essence.

Being a native Beijinger, of course, I love all kinds of food from old Beijing. However, nowadays Beijing snacks have a tendency to decline, not only the quality of good and bad, but also the hygiene condition is not satisfactory. But for those who love to eat Beijing snacks, Beijing snacks as a kind of old Beijing plot is still easy to cause **** Ming. I think it's not just about eating, but also a feeling of nostalgia.

Famous Beijing snacks are:

-Noodle dishes:

Ai Wo Wo Wo, Fried Sauce Noodle, Corset Fire Roast, Donkey Rolls, etc.

-Hot Pot:

Bean Juice, Fried Liver, Baked Tripe, Halo Boiled Hot Pot, etc.

-Fried Food:

Dried Dough Sticks, Deep Fried Cake, Sausages, Jiao Cai, etc.

-Drinks:

Sour Mui Tang (Sour Mui Tang) is the most popular food in China, which has been used for many years. p>

Sour plum soup, lotus seed congee, etc.

Where to eat authentic Beijing snacks?

-Donghuamen Night Market

Sour, sweet, bitter, spicy, salty, whatever you want! Cold noodles, steak cakes, lotus seed congee, sour plum soup, red fruit cheese, almond tofu, grilled meat skewers, grilled lobster, grilled squid, fried grasshoppers, fried scorpions, fried silkworm chrysalis, and so much more - all of it, all of it, all of it, and all of it, all of it, and all of it, all of it, and all of it, all of it, all of it. From Xindong'an Market to Donghuamen Street is brightly lit and bustling with activity.

-The Temple of the Protectorate Snack Bar

Beijing snacks passed down from the temple fair in the "bumper food" has been improved to fine up, no longer in the past, "a big, by eating, one on the full," the rough; dun Er biscuits and cakes, date rolls fruit are small and lovely; ginger pork cutlet, and the ginger is a good choice for a meal. Small and lovely; ginger child fork, sugar ears can be described as a hundred exquisite.

-Jinfang Snacks

From the Republic of China to the present day the founding of the snack bar, there are sesame ball, almond tea, Ai Wo Wo Wo, cream fried cake, fried pimples, etc., to the most famous snacks, there are hawthorn, plums, hanging flowers, bean paste, assorted, cream, coconut and so on more than a dozen kinds of traps.

-Famous Snack Street:

Wangfujing Snack Street, Shichahai Snack Street (the original Qianmen Snacks moved), etc.

Beijing, an ancient cultural capital, has a long history of snacks, featuring at least two to three hundred kinds of famous dishes and flavorful snacks.

Beijing cuisine is also known as Beijing cuisine. Mainly refers to the palace dishes (represented by the imitation food restaurant), palace dishes (represented by Tanjia Cuisine), halal dishes and local flavor dishes. Beijing local flavor dishes are transformed from Lu Cuisine, influenced by other cuisines (Guangdong, Zhou, Hunan, Lu, Suzhou, Fujian, Zhejiang, Anhui are the eight major cuisines in China), with varieties and flavors changing. Roast duck, shabu-shabu and barbecue pork are the three most famous dishes in Beijing. The eight major cuisines have famous restaurants in Beijing. The more famous ones are the Confucius Cuisine operated by the Confucius Cuisine Hall.

Beijing snacks, commonly known as "touch food" or "vegetable tea", are a combination of Han, Hui, Mongolian, Manchu and other ethnic snacks, as well as Ming and Qing dynasty palace snacks, with many varieties and unique flavors. There are about two to three hundred kinds of Beijing snacks. Including small dishes with meals and drinks (such as white water goat's head, tripe, Baikui burned goat's head, mustard pier, etc.), used in banquets and pasta (such as small dumplings, minced pork biscuits, goat's eye buns, five blessings of longevity, hemp velvet bag, etc.), as well as for snacks or early morning, the night of the sky of a variety of small foods (such as Ai Wo Wo, donkey rolls, etc.). Among them, the most characteristic of Beijing flavor are bean juice, enema, fried liver, hemp tofu, fried noodles, etc.. Some of the old franchises specializing in its characteristic varieties, for the imitation of the restaurant's small nest nest, minced pork baked cake, pea yellow, kidney bean rolls, Fengzeyuan restaurant's silver silk rolls, Donglaishun restaurant's creamy fried cake, Heyi Zhai restaurant's large enema, the same as the residence of the baked buns, the Beijing restaurant's hemp velvet buns, Dashun Zhai point factory's sugar fire burns, etc., and all other kinds of snacks in the Beijing snack bars and night market food stalls are sold.

The Qing Dynasty "Door Bamboo Lyrics" wrote: "three big money to buy a good flower, cut cake ghost legs chirping, a bowl of sweet syrup congee in the morning, only to eat tea soup and noodle tea; cold fruit cake fried sweet ears, hanging stove baked cake Ai Wo Wo, fork burnt just sold, and listen to the hard noodles called biscuits; roasted wheat wonton plate, new powder good dumplings ... ... ..." This also shows that Beijing has always had a lot of flavorful snacks.

Peking Duck: It is known as "the best food in the world", and it is a famous delicacy in China and abroad. Peking duck has a stewed oven roast duck and hanging oven roast duck. Stewed oven roast duck is with the heat of the oven wall baking duck. The temperature inside the oven is first high and then low, and the duck is roasted with crispy outer skin and plump inner layer, which is fat but not greasy. Hanging oven roast duck is with dates, peaches, pears and other fruit wood barbecue duck. The roasted duck is also crispy on the outside and tender on the inside, and has a special flavor.

Beijing Shabu Shabu: The best shabu shabu is made from castrated sheep from Xiwuzhumuqin Banner in Inner Mongolia. The meat is taken from the crotch of the sheep, the size of the crotch, the cucumber strips, the upper brain and other parts of the meat, about 13 pounds. Each catty of meat cut out an inch wide, four-inch-long slices of about 80 pieces. The condiments used are sesame sauce, soy sauce, soy sauce tofu, chives, marinated shrimp oil, cilantro, scallions and so on. In the bottom of the pot, there are seaweed and mushrooms. It is also accompanied by vermicelli, cabbage, frozen tofu, sugar and garlic to clear the palate.

Beijing barbecue: includes beef and mutton. The roasting method is to use a special tool for roasting meat, the iron roaster. It is made of cooked iron into a round iron plate about two feet in diameter, with wood burning underneath and meat roasting on top. First meat into the seasoning soaked in seasoning, the table put iron baking, iron surface with mutton tail oil wipe, below the fire with pine or pine tower, the top of the onion wire, soaked in seasoning on the meat on the onion wire, with a special about a foot and a half long large chopsticks turn, to be the beef showed a soy sauce purple, mutton white, can be eaten. Eat as you turn.

Beijing dumplings: is a northern food, called "flat food", the old Beijing Manchu and Mongolian flag people called "boiled meat and potatoes", regarded as a delicacy, as the saying goes, "as comfortable as inverted, as delicious as dumplings! "Dumplings are regarded as a delicacy. Dumplings can be divided into different types according to their fillings: "meat dumplings": lamb and cabbage, pork and leek, beef and sauerkraut, beef and celery, pork and asparagus, beef and carrots, pork and triple-fresh (wild rice, asparagus, and slices of yucca) fillings, and there are also triple-fresh fillings of sea cucumber, shrimp, and slices of yucca, and triple-fresh fillings of chicken, duck, and diced portabella mushrooms, and so on. "Vegetarian dumplings": that is, all-vegetarian boiled meat and potatoes, fried goods (such as oil fruit, fried tofu), yellow flowers, fungus, mushrooms, carrots, cabbage as a filling.

Potstickers: raw dumplings are burnt on a pan, called "potstickers".

Corset burner: there are two kinds of meat and vegetables. This rectangular burns stick together with each other, like the old fashion money "cloth corset", so the name corset burns. The flavor is similar to a pie, but the shape is different.

Crystal Door Nail: Beijing snacks in the savory flavor of the Door Nail meat pie, there is a sweet flavor of the crystal Door Nail, which is made of flour, the production of good fermentation of the surface with an appropriate amount of alkali and sugar kneaded evenly, with white flour flat on the paper, steam over the cage and remove it from the cage, let it cool and rolled out over a wok, with lard, cut into small dices, green and red threads, melon seeds, raisins, and sugar and sugar cinnamon with the rubbing of the crystal stuffing. With the hair of the bread into 6.6 cm high, 3.3 cm thick, the top of the head for the shape of the ball, closing down, into the cage steamed. Crystal door nail color white, filling was translucent, soft and oily, sweet and delicious, door nail meat pie is a real Muslim food, crystal door nail for the Han Chinese food.

Beijing rice cake: many varieties of colors, only the variety of cold cake there are pot cake, stuffed cake, rice cake, bean flour cake, tower cake, Ai Wo Wo, bean dregs cake, roll cake, lotus root cake, dumplings and so on more than ten kinds. Cold cake material has a whole rice, broken rice, rice flour points, maturity method also has the difference between steaming.

Aiwowo is the most typical, similar to the shape of the big Lantern, is steamed rice, kneaded into a round ball, and then by sugar, sesame, hawthorn, bean paste made of filling wrapped in the inside, the outer skin rolled some dry cooked rice flour. There is a folk saying: "White sticky rice into the steamer, Shimian filling powder surface rubbing. It's like a soup dumpling that doesn't need to be boiled, and it's called "Aiwowo" in halal."

"Donkey rolls", with pea flour and soybean flour (also used rice flour), mixed steamed, rolled on the bean paste filling, and then rolled in the fried soybean noodles in the molding, selling cut sections. The folk saying is "brown sugar water filling skillfully arranged, yellow rice into a ball buried in the beans".

Fried noodles: common is pork diced fried sauce. Purely half fat lean pork with onion, ginger, garlic, etc. in the frying pan frying, add yellow sauce, cover the pot with a small fire cooing for 10 minutes. At this point, the diced pork is cooed through by the yellow sauce, and the skin of the meat is bright red and full of flavor. There are also vegetarian dishes such as mignonette (egg) fried sauce, fried tofu diced sauce, and roasted eggplant diced sauce, which are oily but not greasy. The noodle dishes include green garlic, tofu sprouts, bean sprouts, green beansprouts, small radish tassels and julienne strips, blanched fresh peas, cucumber shreds, lentil shreds, and leek segments.

Sesame Sauce Noodles: Sesame Sauce Noodles were the summer meal of the old Beijingers. The noodles are boiled, fished out of the pot and put into cold water to cool, then topped with sesame sauce (salt, seasoned with water), pepper oil (pepper oil fried in sesame oil and put into the soy sauce while it is still hot), rice vinegar, and then put on the pickled carrots, garlic, carrots, bean sprouts, toon sprouts, and so on. You can eat it with the flavors of steak cake and cold noodles.

Brined noodles: commonly known as "brined noodles". Marinade is usually boiled pork soup or mutton stir frying pot, into the yellow flowers, fungus, mushrooms, thickened and splashed with egg flowers. There is no thickening, soup with antlers, become a clear soup pouring sauce, called "blanching brine".

Snail turner: half of the hair of the noodles stretched into thin strips, put sesame sauce and pepper salt, disk together, such as snail shape. Put it pressed flat, first in the pan on the brand, and then in the yard road baked, baked after the outside of the crunchy noodles inside the warm. The day not sold out of the snail turner and then baked once or twice, called "dry pops", with a hand slap on the broken, eat popping charcoal crispy.

The kidney bean roll: kidney bean roll was originally a folk snack. According to legend, a summer day in the Qing Guangxu years, Empress Dowager Cixi occasionally heard the sound of gongs and yells outside the red wall, so I asked what to do, and called the seller, tasted his kidney bean rolls, think it's delicious. So this person will stay in the palace for her to specialize in snacks, kidney bean rolls have become the Qing Palace imperial food treasures.

Pea yellow: peas boiled, peeled, plus sugar, cinnamon, jujube into a paste, point to gypsum, cooled and cut into squares, melt in the mouth, is a summer summer delicacy. It is a traditional summer snack in Beijing, and was once a famous imperial food in the Qing Dynasty.

Bean juice: a typical Beijing food. It is made from fermented mung bean flour or powdered dough. Before consumption, it is boiled in a pot. It has a special sour flavor when you drink it. Drinking bean juice is also usually accompanied by charred rings and spicy pickled vegetables.

Jiao Huaner: also known as "small oil ghosts", like a bracelet-like double strips of dough, fried for a long time, was brown before leaving the pot, eaten crispy and fragrant. Once upon a time, Beijing congee store breakfast, pay attention to eat horseshoe cake sandwich charcoal ring, drink sweet porridge; drink soybean juice children generally also with food charcoal ring. The caramelized doughnut is a food that has been passed down from the imperial kitchen of the Qing Dynasty.

Thin Crisp: thin crisp is also a kind of oil cake, but this kind of oil cake is particularly thin, and even to the degree of "transparent", eat especially crispy, so the name "thin crisp".

Stewardship: also made of dough, soft, transparent, both like cold noodles, and like tofu. It is also cut into small slices and fried in a pan, using only vegetarian oil.

Enema: It is a favorite snack of Beijingers and a popular street food. Enema began to circulate in the Ming Dynasty. Enema is divided into two kinds: one for the big enema, with pig fat intestines washed, with high-quality flour, red water, cloves, cardamom and other 10 kinds of raw materials seasoning preparation into a paste, into the intestine, cooked and cut small pieces of block, fried with lard, poured with brine and garlic sauce, taste crispy salty and spicy. Another called small enema, with starch and red water and tofu dregs into a thick paste, steamed and cut into small pieces, fried in lard, poured with salt water and garlic sauce to eat. The enemas are charred on the outside and tender on the inside, and are eaten with bamboo sticks, making them quite distinctive.

Oil tea: oil tea is Beijing snacks in the nourishing good, it is the use of flour into the pan fried to the color of yellow, sesame seeds are also fried to burnt, and add cinnamon and beef bone marrow oil, mixing and rubbing uniformly, and then rubbed uniformly in a bowl of noodle tea, plus sugar, with boiling water into a paste can be. The sweet taste of the oil tea, can be used as breakfast or lunch, very popular with the people.

Noodle tea: noodle tea has nothing to do with "tea", it is a thicker porridge made of millet flour and high speed flour. It is served in a bowl with a layer of sesame sauce and a pinch of pepper salt. Drinking noodle tea is very particular about the way of eating, eating without chopsticks, spoons and other utensils, but with one hand to carry the bowl along the edge of the bowl to drink in a circle, non-Old Beijinger I am afraid that there is no such way of eating. Why use this way of eating? This is related to the flavor of the taste of the noodle tea.

Sour plum soup: is the Qing Palace Imperial House for the emperor to make the thirst-quenching drinks, and later spread to the people. It is 150 years earlier than the introduction of soda to China from Western Europe. The ingredients of sour plum soup are four kinds of plums, osmanthus, rock sugar and honey. The Compendium of Materia Medica says: "Plum fruits are picked half-yellow, and smoked as umeboshi." It removes heat and sends coolness, reassures and relieves pain, and can even cure coughs, cholera, and dysentery, and the mythological novel The Legend of the White Snake is written about the story of umeboshi to ward off epidemics. After soaking the umeboshi, put rock sugar, honey and cinnamon together to simmer, and after chilling, it becomes sour plum soup.

Look at me so tired Give some hard points!