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Xiangyue milk tea history

1. What is the origin history of drinking milk tea

Milk tea is generally drunk as water when eating various dry foods, and sometimes it can quench thirst and endure hunger alone, which is better than all kinds of modern drinks.

When drinking milk tea, herders should soak in some fried rice, butter, milk tofu and hand-made meat, which can not only warm their stomachs and resist the cold, but also help digest meat and supplement vitamins that are lacking because they can't eat vegetables. Therefore, there is a saying in pastoral areas: "I would rather have no food for a day than no tea for a day."

Indeed, the day of Mongolian herders begins with drinking milk tea. This hobby has continued as a historical and cultural expression in Mongolian.

When you have breakfast every morning, old and new friends sit around the pot, savoring the refreshing milk tea, fried rice, cream and cakes with Mongolian characteristics, talking about the world, and sweating at the tip of your nose, which reflects the saying, "How beautiful the home with tea is". If you have the opportunity to visit Inner Mongolia Autonomous Region, you can enjoy the fun brought by this kind of history and culture in the dining hall of the town guest house or hotel.

Of course, it's more interesting in yurts.

2. The history of milk tea

Milk tea, also called Mongolian tea, is an indispensable drink for Mongolian herders in their daily lives. The tea used in milk tea is blue brick tea. Brick tea is rich in vitamin C, tannin, protein, acid, aromatic oil and other essential nutrients.

The general method of milk tea

First, mash the tea and put it in a white water pot for cooking. After the tea is boiled, boil until the tea is strong, remove the tea with a colander, then continue to burn for a while, and pour the tea with a spoon while cooking. After it is concentrated, add a proper amount of fresh milk or milk powder, pour it with a spoon until the tea melts, and then boil it again to become fragrant milk tea.

tasting milk tea

the advantages and disadvantages of tasting milk tea are also carried out in four aspects: tea color, aroma, shape and taste, and you need to taste it carefully before you can appreciate the beauty of its taste. To make a pot of fragrant milk tea, besides the quality of the tea itself, water quality, heat and tea milk are also very important. Generally speaking, the more delicious milk tea is not * * *, the better. It should be the same proportion of tea and milk, which has both the fragrance of tea and the sweetness of milk. Both of them are not good. Also, after milk tea is cooked, you should drink it immediately or put it in a hot kettle for drinking. Because it has been put in the pot for a long time, pot rust affects the color, aroma and taste of milk tea.

In most places, you should add a little salt to drink milk tea, but in some places, you don't add salt, just put a salt dish on the table, add salt to those who like the salty taste, and don't add salt to those who don't like the salty taste.

Milk tea is generally drunk as water when eating all kinds of dry food, and sometimes it can quench thirst and endure hunger alone, which is better than all kinds of modern drinks. When drinking milk tea, herders should soak in fried rice, butter, milk tofu and hand-made meat, which can not only warm their stomachs and resist the cold, but also help digest meat and supplement vitamins that are lacking because they can't eat vegetables. Therefore, there is a saying in pastoral areas: "I would rather have no food for a day than no tea for a day." Indeed, the day of Mongolian herders begins with drinking milk tea. This hobby has continued as a historical and cultural expression in Mongolian. When you have breakfast every morning, old and new friends sit around the pot, savoring the refreshing milk tea, tasting the fried rice, cream and cakes with Mongolian characteristics, talking about the world, and sweating at the tip of your nose, which exactly reflects the sight of the saying: "How beautiful the home with tea is." If you have the opportunity to visit Inner Mongolia Autonomous Region, you can enjoy the fun brought by this kind of history and culture in the dining hall of the town guest house or hotel. Of course, in yurts, it is even more interesting.

Drinking more milk tea is harmful to human body. Milk tea is high in sugar, oil and calories, and has no nutritional value. It is considered as a junk food. The creamer added to milk tea is mostly made of coconut oil. If you drink too much, you will get fat, and fat will easily accumulate on your stomach, forming a wide body shape. Many people who are used to drinking milk tea want to lose weight. The first thing to do is to quit milk tea.

Coconut oil contains a lot of saturated fatty acids, which will accelerate the production of cholesterol in the body, and blood fat will also rise rapidly, forming vascular sclerosis. If you drink it in large quantities for a long time, you are prone to chronic diseases such as hypertension and diabetes. Statistics have shown that drinking a lot of milk tea for more than three months will increase blood fat and cholesterol. Milk tea is only a combination of oil and sugar, because creamer is not a finished milk product, and there is a lot of sugar in milk tea, which contains almost no calcium and is very harmful to the body. It's best not to drink milk tea every day, but to drink at most one or two cups a week to satisfy your craving. Therefore, you can't drink more milk tea. 3. Who knows the development history of milk tea < P > The integration of milk and tea has produced milk tea with milky smell and tea fragrance.

The fragrance of milk tea is found in Chinese mainland, Taiwan Province, Hongkong, Macau, Yemen, Central Asian countries, India, Britain, Singapore and Malaysia. For example, Indian milk tea is famous for adding the special spices of Masala; Hong Kong milk tea is famous for * * * milk tea, and bubble tea in Taiwan Province is also unique.

milk tea has both the nutrition of milk and tea, and it is one of the most popular foods in the world. The varieties of milk tea include milk tea powder, iced milk tea and hot milk tea.

In Inner Mongolia, grassland milk tea is mainly used to reduce fire and drive away cold. Because of the different climate, there are two ways to burn milk tea. In the south, we pay attention to a "pull". The milk and tea between two cups are poured upside down, and a brown arc is drawn in the air so that the tea can be dissolved.

In the north, it is called "boiling". Pour the milk into a pot, add black tea to boil for a few minutes, add sugar or salt, filter and put it in a cup. Tea-making tools are also different. teh tarik uses a cauldron full of boiling milk, and a big copper pot filled with boiled tea. The copper pot has a faucet, often painted with a vertical eye and three shoulders, symbolizing Shiva, the Lord God, and sometimes decorated with fresh jasmine strings. Tea-making is much simpler. A kerosene stove with a small aluminum pot can be opened everywhere.

teh tarik is common in southern India, Singapore, Indonesia and Malaysia, while tea is cooked in most parts of Central Asia and South Asia, and * * * sweet tea also belongs to this category. Tea originated in China and spread to India along the ancient Silk Road.

The earliest place to cultivate tea trees in India is Assam in the northwest. It is said that the British learned to drink tea from local tribes. From this point of view, the famous English afternoon tea is also a variant of Indian milk tea. Darjeeling is the most famous tea producing area in the world today. Although it has only been cultivated for more than 1.51 years, its output has accounted for 25% of India's total output.

The best top-picking tea can sell for 1 kg and 221 US dollars in the international market, but among the 61,111 tons of Darjeeling tea sold worldwide every year, only 12,111 tons really come from Darjeeling. 4. A little bit of the development history of this milk tea brand

51 Lan brand was founded in 1994, nearly 21 years ago.

At first, it was only a roadside beverage stall in the southern area of Taiwan, and there was no exclusive brand name.

Later, it was booming due to business conditions. Therefore, it was transformed into a store-style operation. In 1997, the first model store was established, and

a complete store type and operation mode of 51 years was established here.

after 1998, branches were gradually set up, moving towards franchise chain-style operation,

until 2111. There are more than 511 cities in Taiwan River.

There are many stories about the origin of the brand name of "51 Lan" in Taiwan Province.

For example, because the founder loves the Japanese cartoon "Candy Candy"

, the surname of its author Igarashi Yumiko was slightly modified as the brand name.

In fact, this name is the result of unintentional insertion: one day, the founder thought about several names, and

casually told his mother, but it was forgotten; Asked again the next day, mother replied, "Didn't you say fifty haze yesterday?

So the brand name is decided.

51 Lan operates in Taiwan Province by district management. In 2113, it took "Deep Cultivation Tea Co., Ltd. J" as its Taipei headquarters and entered the northern market of Taiwan Province.

until 2111. Greater Taipei has expanded about 151 stores, including 31 direct stores and 121 franchise stores.

In order to expand Taiwan Province cuisine to all parts of the world,

RAMA Holdings Inc was established in 2111 to focus on developing overseas markets.

Shanghai, China was chosen as the starting point, and Rooted Catering Management (Shanghai) Co., Ltd. was formally established in 2111.

I'm from Baidu, too. I'm shy () 5. The history of Hong Kong-style milk tea

Hong Kong is essentially a commoner spirit, as evidenced by the prosperity of tea restaurants and food stalls here.

When it comes to tea restaurants and food stalls, they are completely invented by Hong Kong, and belong to the most popular eating places in the region. Tea restaurants, in particular, represent the values of Hong Kong people. They are fast, well-matched and affordable.

During the British rule, because Hong Kong people were unable to enjoy high-priced English High Tea at that time, low-priced and medium-priced tea restaurants mushroomed. On the menu of Hong Kong tea restaurant, you can see Hong Kong-style * * * milk tea, Cantonese dim sum, Sichuan Dandan Noodles, Portuguese chicken rice, American steak, French toast, Japanese eel rice ... tables are laid out in pedestrian or alley, and guests can still taste delicious food as high-end restaurants in the noisy environment of open air or semi-open air, which is a major feature of Hong Kong food stalls.

*** milk tea There is a "lan fong yuen" in Central Hong Kong. Its boss is famous for his original * * * milk tea, which has a history of several decades. Mixed with different tea leaves and separated by * * *, the tea taste and milk taste are clearly separated, but the two flavors are perfectly matched. * * * this tool is indispensable. It is said that this is the key to the smoothness of milk tea, and the principle is unknown.

it used to be a mobile stall, but now it has entered the room, but there are still stalls in front of the door. Many regular customers think it's better to squat on the bench in front of the stall and drink * * * milk tea.

The boss's son, under his father's fame, continued to exert his creativity and created his own "fishing dices", that is, he fished out the first diced dices with various materials and unique pulp according to a certain proportion, which was novel and delicious. There is a "Taichang Bakery" in lyndhurst terrace nearby, and there is a long queue in front of the door, in order to buy a freshly baked egg tart.

It is said that former Governor Pang Peng often came to buy them. A thousand layers of crispy skin, golden stuffing, rich egg flavor, full of materials, hot and spicy, I feel warm when I buy a cup of milk tea in lan fong yuen.

A cup in summer is also a Hong Kong special "salty lemon seven" with "diced fish", which is delicious and full. I ordered "pork pump pocket with diced pork sauce". What is "pig pump pocket"? Touch the piece of meat under your chin, that is, its address: near the end overpass of lyndhurst terrace, a famous tourist spot in Central, surrounded by Shiban Street, Lan Kwai Fong and Central Police Station.

Enthusiastic Hong Kong compatriots in Wonton Noodles introduced me to Hennessy Road, not far away, to find a snack bar called "Xin Zhao Ji". So I followed the map and went after it.

I feel that this store is bigger than "Jiang Zai Ji", but it is full of customers. After standing for a while, I had to sit down.

At first glance, I feel that Wonton Noodles, the signboard of "New Zhao Ji", really deserves its reputation. The noodles are thin, like unbroken vermicelli; The color of old yellow is like chrysanthemum, but it tastes quite chewy.

It turns out that this is not an ordinary noodle. It is what Hong Kong people have always called "hibiscus noodles". Wonton, on the other hand, is wrapped in a thin skin with several big shrimps, and there is no other stuffing. What you want is the fresh portion! That beautiful taste, let me have been aftertaste until today.

Address: Jiuji Beef Steak, a 51-year-old "Jiuji Beef Steak" in Hennessy Road, Central. It is very difficult for ordinary tourists to find it. This shop is very good. It doesn't open before 12: 31 noon. Because the beef brisket comes back fresh every day, it starts to cook until noon in the morning, and it can't be taken out before 3: 11, because there are too many people in the hall. Rice noodles are only sold before 5: 31 in the evening, and dinner is closed from 7: 15 to 8: 31 in the evening. After 9: 11, only instant noodles and rice noodles are sold. After 11: 31, only rice noodles are sold, and the door is closed at 11: 31, and holidays are also closed.

Only beef brisket is sold, and there are no other varieties, which are divided into ordinary brisket, cool brisket and curry brisket, a bowl of beef brisket noodles in 21 yuan, a dish of beef brisket noodles in 51 yuan, and a bowl of the most authentic beef brisket broth in 8 yuan, without any monosodium glutamate or spices. I like beef with strong flavor. ! ! Address: Maiwenji, Gefu Street, Central. It is said that this is a famous time-honored brand. It is famous for its authentic materials. The soup base is made of real earth fish. The noodles are very fine, smooth and crispy. The wonton is made of fresh shrimp, which is made with seven pieces of shrimp and three pieces of meat. It tastes just right. There are also several restaurants that eat Wonton Noodles, and they put up a signboard of 11 yuan a bowl, but this one has always been 18 yuan, and it is still full, from which we can see its skills.

Address: He Hongji, Shanghe, parkes street, between Jordan Road and Baoling Street. In 1946, the Ho family began to work as Wonton Noodles in Xiguan, Guangzhou. Later, my family moved to Hong Kong, starting from street stalls, and now it has reached the period when the second generation of successors are at the helm.

From 1946 to now, the noodle chefs of He Hongji have changed one after another, but they still insist on "making noodles by hand". In addition to the fact that the machine can't adjust according to the weather and many other factors, they also firmly believe that making noodles requires emotion, and the noodles made when happy are different from those made when sad.

and machines can never make an emotional face. How important is Wonton Noodles to Hong Kong? I think it is basically an indelible material symbol in the hearts of everyone in Hong Kong.

It is said that there are so many Hong Kong politicians and stars who like "He Hongji" that the head of the store is too lazy to post their photos in the store to attract them. The news I got from the entertainment section of the newspaper is that "He Hongji" Happy Valley Branch is the "Pudian" of many Hong Kong stars, and there are reporters waiting around for a long time. If you are someone's FANS, you can "meditate" there.

Address: Jinwei Tea Restaurant, No.2 Sadong Street, Causeway Bay, behind Times Square and next to Lee Stage Square. Jinwei Tea Restaurant is famous for its spicy fish eggs. Although it has a branch, you can only go to this one in Garden Street, Mong Kok, because this one is the hottest.

Of course, other noodles are delicious, too. Wonton is full of weight, and shrimp is plentiful and delicious. But I'm not here to eat noodles, just to eat fish eggs.

I used to have my favorite small fish, but after years of changes, this one is no longer delicious, so if I come back in the future, I'll just order a cup of soybean milk and a plate of spicy fish eggs. I didn't know what to order until I bumped into the version. This time, a plate of spicy fish eggs with 16 capsules needs 11 mosquitoes, a cup of soybean milk with 5 mosquitoes and a plate of small fish with 4 mosquitoes.

Address: Xu Liushan, a huge dessert chain, is a must-try dessert in Garden Street, Mong Kok. It is spread all over Guangzhou, Kowloon and New Territories. Besides all kinds of fruit desserts, there is also my favorite bird's nest fruit dessert, which is moist and moist.