What's the specialty of Shunyi

Shunyi District is an important node in the northeast development zone of Beijing, one of the key development new cities, and the core area of the Capital International Aviation Center. The following is my knowledge about Shunyi's specialty. Welcome to read.

1. Xinshuanghe Cherry

In the tide of reform and opening up in the last century, villagers in Hebei Province were keenly aware of the potential of agricultural commodity economy, and in 1986, Shuanghe Orchard, the first large cherry plantation covering an area of 611 mu in Shunyi District, was built. At the beginning of orchard development, Hebei villagers actively cooperated with the Fruit Research Institute of Beijing Academy of Agriculture and Forestry, vigorously promoted more than 11 advanced technologies, such as soil improvement and fertilization, tree structure transformation with high photosynthetic efficiency, and took the lead in introducing more than 111 excellent cherry varieties at home and abroad. At the same time, they built a nursery of cherry quality rootstocks and germplasm resources, and reserved excellent cherry varieties suitable for planting in Beijing, laying a solid foundation for the development and expansion of cherry industry in hebei village and Shunyi District. In 2114, hebei village Shuanghe Orchard has become a comprehensive orchard integrating ecological demonstration, flower and fruit appreciation, picking and amusement, leisure and holiday, and income generation, and passed the ISO14111 international environmental quality certification.

2. Wanlubao Sour Radish

Heyuan Wanlv Food Co., Ltd. is a new enterprise focusing on the development of special flavor food, tourism and leisure popular food, and integrating science, industry and agriculture. It is the largest radish processing manufacturer with the most complete product range in Guangdong Province. The company was the first to develop a series of "Wanlubao" sour radish foods by using the new technology of fine processing of salted fresh food, which kept the natural and delicious characteristics of fruits and vegetables to the maximum extent, and was called one of the three treasures of Heyuan. In February 1998, this product was recognized as the "most popular product" at the Guangzhou International Tourism Fair, and won the title of "most popular product" at the Guangdong Famous Products (Hubei) Exhibition organized by the Guangdong Provincial Government in October of the same year. At the same time, it entered the' 98 China (Beijing) Food and Beverage (Top Class) Exhibition, and the "Wanlubao" nine-system radish king won the China Optimization Science Achievement Award, which was recognized by experts.

3. Bee Cake

Bee Cake Bee Cake is a cake snack made by steaming flour or rice flour with sugar and fruit. Because this kind of cake is broken, there are many honeycomb holes in it, so it is named bee cake. Red bee cake is made into thick paste with flour, evenly mixed with alkali and kneaded, with jujube, sweet-scented osmanthus, pine nuts, raisins and other fruit materials on it, and then steamed in a cage with the fruit materials on it, brushed with a layer of oil, poked several air holes on the surface with chopsticks during steaming, and steamed. Make red bee cake with standard powder and brown sugar, and make white bee cake with rich powder and white sugar. Red and white bee cakes are sweet and soft. The bowl of bee cake is fermented with rich flour and flour, then the alkali and sugar are kneaded evenly, washed with a small bowl, oiled inside, put the mixed flour into the bowl, put five red dates on it, and steam it with high fire. The bowl cake is bowl-shaped, with flowers on the top and soft mouth. Rice-flour bee cake is actually a bowl cake, but its raw material is not flour, but japonica rice powder. It is washed clean with japonica rice, soaked in cold water for 4-5 hours, drained, ground into fine powder, shredded old yeast in a basin, diluted with warm water, then added with rice flour, stirred evenly, covered for fermentation, kneaded evenly with alkali after the yeast is ready, and poured into a dough basin while it is hot.

4. Stir-fried liver

Stir-fried liver was improved in the late Qing Dynasty from the "white water chop suey" of Huixianju, a fresh fish mouth outside Qianmen. The white water chop suey was cooked with sliced pork intestines, liver, heart and lungs with seasoning in white soup, which was not popular for a long time because it didn't pay attention to seasoning. So the shopkeeper removed his heart and lungs and renamed it "fried liver", which was unique among Beijing snacks for a time. In fact, the famous fried liver is mainly pig fat intestines, and pig liver only accounts for 1/3. The production method is to soak pig intestines in alkali and salt, rub them, wash them with clear water and vinegar, and then cook them. After boiling, use slow fire to stew, and cover the pot so that the intestines are cooked thoroughly without running oil. After being cooked, cut it into 5-minute-long segments, commonly known as "thimble segments", and then wash the fresh pig liver and slice it into willow-shaped strips with a knife. The seasoning is to add aniseed into the heated cooking oil, add raw garlic after deep frying, add appropriate amount of yellow sauce immediately after the garlic turns Huang Shi, stir-fry and put it in a jar for later use. Besides, we should cook some good mushroom soup. After the raw materials and condiments are ready, stir-fried stalks are made.

5. Capricorn

Introduction of Capricorn: The origin of snacks: What is Capricorn? Actually, it is well-known in Beijing. Today, let's have a big start! Capricorn is very popular in Beijing now, but most people in Guangzhou still don't know what it is, so it is necessary to explain it at the beginning. It turns out that when merchants in Beijing and its surrounding areas sell mutton, they pick it off and sell it in different parts, and the prices of different parts are different. The remaining bones are removed, and the limbs are called "great bones". Because the complete spine is shaped like a scorpion, Beijingers call it a sheep scorpion. However, at present, the popular writing method in restaurants in Beijing is Capricorn, which is right and wrong, which can't be found in the dictionary. It is still difficult to judge for a moment, so we won't delve into it. Anyway, as long as there is something delicious, let's pause the thinking action. Snack making: Capricorn is an old dish in Beijing, with a history of more than 311 years. The old practice is to make clear soup with Capricorn, but now it is popular with thick soup with Capricorn. After sawing the whole sheep spine according to the length of 8-11 cm, soak it in clear water for 11-12 hours, and then simmer it for another two hours.

6. Cherry in hebei village

There are 689 households with 1,721 people in hebei village, with a village area of 6,596 mu and cultivated land area of 1,766 mu. The planting area of cherry in Nancai Town is about 1181 mu, and there are mainly varieties such as red light, red, red honey and pioneer. Cherry ripens early and has the reputation of the first fruit in early spring, which is called "the first branch of hundred fruits". Its fruit is bright and red in color, exquisite as agate and gem, sweet and slightly sour in taste, which can be described as delicious and nutritious. Cherry has the highest iron content in fruits, has good anti-anemia function, and has medicinal values such as tonifying the middle energizer, invigorating qi, dispelling wind and overcoming dampness. Branches, leaves, roots, fruits and stones can all be used as medicine. Regular consumption of cherries can also be used to maintain beauty. ? The orchards such as Shuanghe Orchard and Rainbow Manor in hebei village, Nancai Town are comprehensive picking gardens integrating sightseeing, picking, catering, leisure and entertainment. Among them, Shuanghe Orchard is well-known for its small stone, thin skin and thick meat, and its red-light superior cherry has won the first prize in the Beijing Cherry Competition for six consecutive years, and is well-deserved as the "Cherry King".

7. Tea soup

Tea soup is a traditional snack in Beijing. Tea soup tastes sweet and mellow, with apricot yellow color and delicate taste. In the "Du Men Zhu Zhi Ci" in Jiaqing period of Qing Dynasty, there is "a bowl of sweet porridge in the morning before eating tea soup and noodles". Old Beijing pays attention to drinking Juyuanzhai outside Qianmen and tea soup plum in Tianqiao. ? February 1997 The tea soup made by Beijing Tianqiao Tea Soup Li Restaurant was awarded the title of the first national famous Chinese snack by China Cuisine Association. ? In the past, vendors selling tea soup on the streets of Beijing, they used large copper pots to make tea soup with various flavors, which was sweet and delicious, suitable for all ages, and was used as a snack or breakfast. The "tea soup plum" near the old Tianqiao is more famous. ? Tea soup is a sweet diet, similar to lotus root starch, and the raw material is also millet flour. Wash food with boiling water. But it has a set of punching skills, and you can't do it unless you are familiar with it. First, mix the raw materials of tea soup in a bowl, and put the sugar and osmanthus bittern; Then fill the tall and heavy copper pot with boiling water. The seller holds the bowl in one hand and the pot handle in the other, and must put aside the semi-squat position with both feet to stand firm. ? The bowl on the left hand is just waiting at the mouth of the pot. As soon as the water rushes out, the bowl should change its distance at any time to master the right amount of boiling water to control its thickness.

8. Tianfuhao sauce elbow

Tianfuhao sauce elbow is a famous food with special flavor in Beijing. It is amazing that its reputation has not diminished since it was founded 211 years ago. During the Qianlong period of the Qing Dynasty, Liu Deshan, a native of Shandong, opened a "Tianfu Meat Shop" in Xidan archway in Beijing, specializing in the production and sale of various Shandong-style meat, and the business has been very prosperous. Boss Liu and his son get up early in the morning and get in the dark, earning hard money. What it really is is that young people can't bear to endure hardships for a long time. One day, my son watched cook the meat's soup pot at night and fell asleep unconsciously. When boss Liu came to check the night, the pot was rotten as mud, and all that was left was thick and sticky. At this time, the dawn is approaching, and it is too late to cook again. Liu Deshan is a shrewd man. He used his quick wits and quickly started work with his son. He carefully put the sauce elbow that can still take shape in the pot on the pavement piece by piece for sale. It is a coincidence that the first person who came to visit the next morning was the old customer, the Minister of Punishment. This person usually enjoys the meat of "Tianfu". At this time, he bought it to entertain several distinguished guests. In order to be trustworthy at ordinary times, he paid for the goods without saying much.

9. Lotus osmanthus aged wine

History: Osmanthus aged wine has a brewing history of more than 3,111 years in China. In the book "Ji Sheng at the Age of Emperor Jing" written by Pan Rongbi in the early Qing Dynasty, it was recorded that his wine "selected the flowers to be released in the fragrance season of osmanthus in August, and made it into wine. It was sealed in the altar for three years before it became a good wine. The wine was sweet and mellow, with appetizing and refreshing effects ...". In various dynasties, this kind of wine has been "living" in the deep palace forbidden garden, only for the emperor and imperial concubine to drink during the Mid-Autumn Festival, and there is no such wine in the market. Later, the skill of brewing this wine was lost. In 1956, Beijing Winery won the secret recipe of "Osmanthus fragrans Aged Wine". According to the requirements of the secret recipe, a rare grape variety with sugar content above 18 degrees was selected as raw material, with osmanthus fragrans from Wuxian County, Jiangsu Province as spice, and at the same time, the spring water from Yuquan Mountain was added. After repeated brewing experiments, this wine, which was once exclusive to princes, finally entered the mouth of ordinary people. Take the famous sentence of Comrade Mao Zedong, "WU GANG holds out osmanthus wine", and name it "osmanthus aged wine".

11. Candied melon

In the past, it was said that on 23rd, king of people was asked to buy some candies made of maltose for sacrifice to the kitchen, such as candied melon and Guandong candy, which was not only intended to ask him to put in a good word when he ascended to the Jade Emperor, but also to stick the candies on the kitchen god's mouth to prevent him from saying more. There is such a two-part allegorical saying in Beijing: "The kitchen god ascended to heaven-speak more good words". ? 23 candied melons are sticky. " On the 23rd of the twelfth lunar month, every household began to be busy. There is a saying every day that people who have entered the 23 rd year: 23 candied melons are sticky; 24 house sweeping day; 25 paste the window; Twenty-six stewed meat; Twenty-seven kill the rooster; Twenty-eight faces; Twenty-nine steamed buns; Stay up all night; Twist on the first day of the new year. ? How to make it? 1. The main ingredient is wax gourd or watermelon, and the outer skin and pulp are scraped off. ? 2. Cut into 4 cm wide melon rings horizontally, and then cut into 35 kg melon strips with a length of 4 cm and a width of 1 cm after washing. ? 3. Take 5.5 kg of white sugar and 15 kg of clear water, heat and dissolve them into white sugar solution, and add a small amount of clear water to 3 kg of white sugar, heat and dissolve them, then put them in a container and grind them. Then 511 grams of lime and 21 kilograms of clean water are added to make lime water. ;