1. How long is the history of Beijing snacks

The history of barbecue in Beijing can be traced back to the ancient nomadic people in the north.

The most important thing in Beijing barbecue is the selection of meat, among which the mutton with black head and tail sheep to the west of Zhangjiakou is the best, and its meat is tender and delicious. Famous barbecuers in Beijing have a barbecue season famous for roast mutton and a barbecue bay famous for roast beef. At that time, Beijing was known as the "South Bay North Season".

tripe tripe is mostly a snack. Deep-fried tripe is a fresh tripe of beef or mutton, which is cleaned and sorted, cut into strips, fried with boiling water, and eaten with seasonings such as sesame sauce, vinegar, Chili oil, chopped green onion and soy bean curd. The texture is fresh and tender, and the taste is crispy.

There are many time-honored brands of tripe-fried pork in Beijing. The famous ones are tripe-fried stone in Tianqiao, tripe king in Dong 'an market, tripe-fried pork in Shichahai, and others are tripe-fried poplar, tripe-fried pork and tripe-fried pork. Beijing has a long history of making bean juice, which began as early as Liao Dynasty or Song Dynasty. Bean juice is a good thing boasted by old Beijing and the most representative of local snacks in Beijing.

It is made from what is left after being used as starch or vermicelli. It looks grayish green, tastes sour and sweet, and has a special taste.

pickles taste better when you eat them, especially for people who are trying for the first time. Because of its unique taste, most people find it hard to swallow, but when you try it again, you may like it.

Many people have the habit of drinking soybean juice, and they even look around. Soybean juice is rich in protein, vitamin C and dietary fiber, which has some effects on promoting appetite, relieving summer heat and detoxifying, which is one of the reasons why soybean juice is widely welcomed by people.

The strange taste of soybean juice is not acceptable to everyone, but Beijingers have been drinking it for thousands of years. It seems that people who can drink bean juice are real Beijingers.

There are two kinds of pea yellow in old Beijing: coarse and fine. The coarse pea yellow is poured out in a casserole and is now cut and sold.

fine pea yellow can be kept for several days, which is said to be Cixi's favorite dessert in her later years. The biggest feature of pea yellow is its delicate taste and instant melting in the mouth.

the work of pea yellow is complicated. Beans must choose the best white peas, the bean paste should be filtered carefully, the moisture should be appropriate, and the heat should be just right to make good pea yellow.

You can taste pure pea yellow in many places in Beijing, such as the Fangshan Hotel in Beihai Park, which specializes in palace snacks, and the snack bar in Longfu Temple and Huatian snack bar near Huguo Temple. Aiwowo is a traditional snack in old Beijing. Every year during the Spring Festival, various snack bars add this snack one after another.

it is available all year round. Aiwowo has a long history. It was called Aiwowo in Yuan Dynasty and Aiwowo in Ming Dynasty.

This kind of food is made by washing and soaking glutinous rice, steaming it in a steamer, cooling it, kneading it evenly, grinding it into small doses, pressing it into a round skin, and filling it with sesame seeds, sugar, pea paste, jujube paste and red bean paste. Snowballing usury, commonly known as bean flour cake, is made by steaming yellow wheat or glutinous rice flour, then rolling it with red bean paste, cutting it into small pieces, rolling it outside yellow bean and sprinkling sugar.

The surface of the snowball is golden and sweet, and yellow rice flour surrounded by brown bean stuffing can be seen on the cross section, which makes it soft and chewy. In the past, the donkey played an important role. It loved to roll on the yellow sand rolling land, and its shape was like that of a donkey rolling on the loess, stained with a layer of yellow mud, hence the name.

enema is one of the special snacks in Beijing. The earliest store selling enemas was Fuxingju.

Fried enema is to pour the powder and minced meat with seasoning into the fat sausage, cook and shape it, cool it and cut it into thin slices. Before eating, fry it in oil, sprinkle with salt and garlic water, and then insert it with a small bamboo stick to eat. 2. A brief introduction to the history of old Beijing hot pot

Old Beijing hot pot has a long history. Hot pot, called antique soup in ancient times, is named after the splash when it is put into boiling water. It is an original food in China with a long history. Unofficial history, old Beijing hotpot or originated from Mongolian army. It's not easy for soldiers to eat hot food because of the cold and the mountains. When the hot pot is set up, they naturally want to eat around noisily.

The war horse neighing five paces away, and the snowflake melting on the steam, this bold background is consistent with the temperament of hot pot. Therefore, from the root, hot pot has a lively gene. The customs in the Central Plains are obviously different, such as there's a gleam of green in an old bottle, there's a stir of red in the quiet stove, there's a feeling of snow in the dusk outside and what about a cup of wine inside?. The purport is lofty and the artistic conception is deep, but it is too lonely, which is quite different from the spirit of the hot pot shirtless.

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hot pot culture: hot pot is not only delicious food, but also contains the connotation of food culture, which adds elegance to people's taste. When eating hot pot, men, women, children, relatives and friends gather around the steaming hot pot, holding their arms and waving their hands, which is full of warmth and harmony, which is suitable for the traditional culture of China.

when it comes to hot pot, I always stubbornly believe that old Beijing hotpot is authentic. Copper pot, charcoal fire, fat and thin mutton, green and tender vegetables, sesame sauce mixed with chives, and light red fermented milk are the standard items that can be written into textbooks. I know, Chongqing's Yuanyang Pot, Sichuan's Spicy Pot and Guangdong's Seafood Pot are bound to rise up * * *, straighten up their voices and say their own good things, and finally make a quarrel with a bunch of Wang Po.

stir-fried dishes are fragrant, while hot pot pays attention to the dark fragrance between lips and teeth. Moreover, pure hot pot only recognizes mutton, not beef, not fish and shrimp. At the same time, when vegetables enter the pot, they also need to queue up strictly. Chinese cabbage is the most peaceful and slightly sweet, which will provide the most loyal support for the original flavor of mutton, so it is suitable to be ranked first. When the coriander enters, the hot pot banquet is coming to an end.

Fenghuang. com-Old Beijing Hotpot

Baidu Encyclopedia-Hotpot 3. How old is the old Beijing Hutong

What is an "Hutong"? That is, the alleys in old Beijing are mostly called "Hutong", which is called "Lane" in Shanghai and "Alley" in Guangzhou.

The name of "Hutong" in Beijing was originally transliterated in Mongolian, which means the passage between tents (yurts). This name was inherited from the Yuan Dynasty and has a history of more than 711 years. Beijing is the capital of Liao, Jin, Yuan, Ming and Qing dynasties. The palaces, imperial cities, palaces, official houses and houses with relatively social status are all quadrangle buildings facing south.

The streets and alleys in Beijing are arranged according to the law of the Jing-Wei line, that is, the main street runs through the north and south of the city, while the hutongs and alleys are mostly east-west. This "chessboard" master plan of urban construction by our ancestors has a rigorous layout and extraordinary momentum, which is very suitable for urban traffic, residents' life and their defense in ancient feudal society.

this is unique in the history of urban construction in the world, and it has extremely high architectural artistic value and historical and cultural significance. According to historical records, there were more than 611 hutongs in Beijing in the late Ming Dynasty, 978 in the Qing Dynasty and 1331 in 1949.

But with the demolition and renovation of dilapidated houses, there are still 459 hutongs in Beijing. Shichahai area is the central area of old Beijing, and the hutongs and houses here have always been protected, maintained and transformed by the state.

Hutong tours can be self-help or organized by travel agencies. Chinese and foreign tourists can visit on foot, or take the ancient human tricycles to walk the streets here.

Visit the classical hutongs and quadrangles in Beijing, see the daily life of ordinary people, and learn about Beijing's history, culture and social customs. Organized tourist groups can also visit residents' homes, package jiaozi with them, enjoy meals and make friends, which is a lot of fun.

While visiting Liu Yin Street and other hutongs, tourists can also visit Guo Moruo's former residence and Gong Wangfu. You can also taste authentic Beijing snacks and Mongolian barbecues along the Shichahai coast, and you can also buy satisfactory souvenirs of Beijing handicrafts. 4. the history and detailed introduction of Beijing snacks

the formulation of Beijing snacks has a history of hundreds of years. However, due to Beijing's unique historical background, political status and economic foundation, Beijing cuisine has already jumped out of the limitations of local cuisine and gathered the essence of national famous dishes, which is more suitable for the tastes of all parties.

all kinds of Beijing-style restaurants have different origins, and they have become an integral part of Beijing cuisine because they have lived in Beijing for a long time. For example, the white meat cuisine in the casserole house is originally Manchu flavor, the Quanjude roast duck comes from Shandong, and Donglaishun, Hongbinlou, barbecue season and so on are self-contained flavors. In addition, the "important member" of Beijing cuisine-official cuisine, mainly Tan Jiacai and Lijia cuisine, is developed by some southern Han bureaucrats or Manchu nobles who pay attention to diet from the cooking skills of the mansion. The palace cuisine on the top floor of Beijing cuisine is the product of continuous improvement by generations of chefs. It is full of varieties and is extremely delicate and delicious. After a hundred years' development, "Beijing Roast Duck, Palace Cuisine, Tan Jiacai, Barbecue and Instant-boiled Mutton" are now known as the five famous traditional dishes in Beijing. 5. The historical extension of barbecue

In the early collection of Complete Pictures of the Han Dynasty, there are two pictures, one is a portrait stone selected from the stone room of Zhubi (see Figure 1) and the other is a stone carving selected from the tomb of Xiaotangshan (see Figure 2). )

Barbecue is a famous specialty dish in China. In The History of Ming Palace, Good Diet, it is recorded that whenever there is snow, you will enjoy plum blossoms in the warm room and eat roasted mutton. The earliest barbecue was to cut beef or mutton into cubes and soak them in chopped green onion, salt and soy sauce for a while before baking. In the late Ming and early Qing dynasties, Mongolians cooked large pieces of beef and mutton slightly, and then cooked them with cow dung. By the middle of the early Qing dynasty, after continuous improvement and development, the barbecue technology was becoming more and more perfect. In the twenty-five years of Daoguang, the poet Yang Jingting praised in "Du Men Miscellaneous Taste":' The barbecue in winter is delicious, and the big wine jar is surrounded. Fire roasting is the best way to be tender, and snow is the best way to get drunk and burn a knife.

The barbecue bay and the barbecue season on the north bank of Shichahai, located on the inner street of Xuanwu Gate in Beijing, are the two most famous barbecue shops in Beijing. Two stores, one in the south and one in the north, are known as the south and the north seasons. Barbecue Wan was founded in the 25th year of Kangxi. At first, the shopkeeper Wanmou took his buddy, pushed the cart by hand, put a barbecue on it, and sold barbecue along the street from Xuanwumen to Xige. During the Xianfeng period, a fixed facade was set up in Xuanwumennei Street, specializing in roast beef. Roasted beef is tender and delicious, and its fragrance is attractive. The barbecue season opened in the third year of Tongzhi, and the owner was Ji Decai. At first, he set up a stall to sell barbecue beside the scenic Shichahai Yinding Bridge. It was not until 1121 that a shop was established on the north bank of Shichahai, specializing in roast mutton. Roasted mutton is smooth and delicious, which makes people tired of eating for a long time. 6. Introduce Beijing Restaurant

Hello, landlord: There is Shanghai Shikumen Restaurant in Cuimingzhuang Hotel, which is a local cuisine. This is not bad.

when you go out, you will find a big bowl house, old Beijing flavor dishes, and it is convenient to walk a few steps. At the crossroads, there is an East Banquet Pavilion with roast duck, Cantonese cuisine and Sichuan cuisine. The business is very hot. Many foreigners eat there, and I often go there. The dishes are exquisite and have a little taste of a small palace.

There is also the Leopard International Cuisine Baihui Buffet nearby. It is convenient to walk a few steps without taking a bus. The most famous restaurant is Jintang Restaurant, which is my great love. Its popularity in Beijing is really too high. It mainly focuses on soup, which is very good, especially all kinds of soup and fried duck slices with sauce. It's great. Now it makes my mouth water! If you want to eat simply, there is also a half-acre garden (Wangfujing branch), which is simple and affordable and delicious.

----------The above restaurants are within walking distance.-----You'd better go to Qianmen Head Office to eat authentic Quanjude, or go to Hepingmen Branch. Now there are too many franchised stores in Beijing Quanjude, some of which are just so-so! You take the No.2 bus and get off at Dashilan Station. It's convenient to walk a few steps to the front store of Quanjude. 7. What is the origin of old Beijing snacks?

The characteristics of Beijing snacks are unique. The biggest difference from snacks in other regions is that, except from the people, some of them were taken from the people, then selected by the royal family as court snacks, and then scattered from the court to the people. This process is unique.

Let's talk about the following aspects: First, local snacks in Beijing has obvious national characteristics. Beijing has a capital history of more than 3,111 years and has long been the political, economic and cultural center of the country. Italian Kyle? Poirot praised Beijing as the richest city in the 3rd century, with many households.

everyone has a huge room with a beautiful house.

all kinds of things are input into the crowd, like a continuous stream.

It is also said that the cities in the world can't compare with the huge foreign objects and things imported into this city. Beijing, one of the six ancient capitals of China, especially after it became the capital city in Yuan, Ming and Qing Dynasties, people of all ethnic groups gathered here one after another, bringing their own national flavor food.

Especially in the Yuan Dynasty and the Qing Dynasty, Mongolians and Manchus brought ethnic food to Beijing after people ruled the Central Plains. Yuan Empire is a big empire across Europe and Asia. Kublai Khan, who launched a war of foreign aggression and only knew how to bow and shoot big sculptures, was born as a nomadic people, was good at riding and shooting, and acted quickly in combat. In the army of Jin Ge Tiema, it is not suitable for intensive cooking.

The soldiers turned their helmets upside down to hold water and put it on the fire. It was very quick and convenient for them to rinse the mutton that was slaughtered by people and then simply add seasoning to eat it. Finally, it evolved into instant-boiled mutton that was popular in Beijing. It also brings milk tea made of cheese and flour tea made of oil-flour milk skin.

According to the Yanjing Folk Food Materials, in the year of Jiaqing Guiyou (1813), the bamboo branch poems written by Shuo Ting are as follows: milk tea spreads the capital, and cheese soaks teeth like ice. The name is Kara, and the color is black, and a penny buys a cup of tea.

original note: only cheese is edible in the tea shop, and milk is used as tea for the rest, which is called milk tea, and oily milk skin is used as tea, which is called flour tea. Boiling tea is called Kara teh tarik, and Kara is Mongolian.

There is also a kind of tea that cooks brown rice with soup, called children's tea, which originated in Mongolia and was imitated by scholars. During the Yongle period of the Ming Dynasty, the capital moved from Nanjing to Beijing, and the Imperial Guards, whose ancestral home was on both sides of the Yangtze River, retired and settled in Beijing. Farmers and businessmen who moved their capital to Beijing brought southern rice planting techniques and cooking methods for making rice cakes, and snacks made from rice came into being in Beijing.

Later, it was borrowed from * * *, transplanted into * * * * snacks, and became a special * * * food. After the Qing soldiers entered the customs, especially after the capital of Beijing, Manchu snacks also went to Beijing. Typical varieties, such as Saqima, had to go through two processes: cutting Manchu into Saqifei and coding into Lamu, so the first two words were taken as Saqima.

Some people say that Beijing snacks are a colorful picture in Beijing's historical album. Now, as Xiao Fuxing, a Beijing writer, said, most of the snacks in Beijing originated from the flag bearer, and it is believed that Beijing snacks mainly originated from the imperial meals of the Qing Dynasty. According to textual research, inby, pea yellow, minced meat biscuits, Xiaowotou, etc. really flowed into the people from the imperial dining room of the Qing Dynasty.

when it comes to Beijing snacks, you can't help but mention * * * * * * snacks. According to Ms. Ma Jing, who lives in niujie and has a good knowledge of food culture, Tang Yonghui went to Chang 'an, Tang Dou to meet Tang Gaozong in the second year (651).