Fried tripe is a famous snack in Beijing. It was first recorded in the Qianlong period of Qing Dynasty, and was mostly run by Hui compatriots. Beijing is famous for its overbridge tripe stone, Dongan market tripe king, back door tripe, and others are Yang, Feng and Man.

In the past, the way to eat fried belly with sheep was very particular. Need to be carefully processed into belly plate, belly melon, belly powder, belly mushroom, belly kernel and so on. According to the abdominal part of the sheep, see the customer's choice. The cooking time varies with different parts. Recently, due to its popularity and the difficulty in ensuring fresh belly goods, it has not been supplied anywhere as before. In addition to being fresh, the frying time is just right, and the fried belly is crisp and fresh. If people who eat fried belly can drink, they will always drink two ounces and eat two freshly baked sesame cakes. Especially in old Beijing, there is a saying that "if you want to eat autumn, you must have fried belly". When you eat fried belly in beginning of autumn, you are very particular. Famous pear orchards such as Mei Lanfang, Ma, Xiao Mushroom, Xiao Gu, and Xiao Gu all like it very much.

Millet, flour and sugar porridge

Beijing traditional snacks. The tea soup is sweet and mellow, with apricot color and delicate taste. In "Du Men Zhu Zhi Ci" in Jiaqing period of Qing Dynasty, there is "a bowl of sweet porridge in the morning, before eating tea and noodles". Old Beijing pays attention to gathering sources outside the front door, and Tianqiao tea soup plum.

1997 12 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.

Fried liver

Beijing specialty snacks. It has the characteristics of bright soup color, red sauce, fat liver and intestines, strong but not greasy taste, thin but not sticky. Fried liver in Beijing has a long history, which developed from folk food "boiled liver" and "fried lung" in Song Dynasty. During the Tongzhi period of the Qing Dynasty, Huixianju was produced and sold in a bold way. At that time, there was a saying in Beijing that "fried liver doesn't stick to hands". When eating fried liver, you should sip it along the bowl with a small steamed bun.

In the Qing Dynasty, there were two kinds of fried livers: pavement and burden. The paver first pushed Huixianju outside the front door.

Fried liver made by Beijing Tianxingju was awarded the title of the first national famous Chinese snack by China Cuisine Association on February 1997.

Fermented beverage made of ground beans.

Beijing's prestigious traditional snacks. It has the characteristics of gray-green color, thick bean juice and slightly sweet taste. Bean juice is a unique liquid snack in Beijing in winter and spring. Especially the old Beijingers have a special preference for it.

In the past, soybean juice was sold raw and cooked. Most sellers push wooden bucket carts by hand and sell sesame tofu; Cooked people usually carry a bean juice pot on one shoulder and a bag of soft and hot pickles on the other.

sausage

Unique snacks in Beijing. In the Ming Dynasty, Liu Ruoyu recorded it in Ming History. The enema is pink, fresh and delicious, salty and spicy, crisp and fragrant, and has a unique flavor.

The enema of Guangxu Fuxingju in Qing Dynasty was very famous and was called "enema" by the general manager. It is said that its enema has been liked by the western empress dowager.

Enemas sold in temples and clubs are made of starch and red yeast. It is said that the initial enema was to fill the pig's small intestine with mung bean powder and Redmi. After steaming, the skin is white and white. Later, because the pig's small intestine was incompatible with starch, it was rubbed into the shape of intestine with starch and steamed in a pot, but the name of enema was retained. After that, mung bean powder was not used, and the color was not as good as before. The enema in old Beijing is the best in Chang 'an Avenue.

Centripetal

Beijing snacks. This product is dark yellow in color, shaped like a bracelet, crisp and unique in flavor.

Snacks in Beijing are loved by men, women and children. Old Beijing loves inby for eating sesame cakes and inby for drinking bean juice. Inby is an ancient food.

In the past, there was an "Inby Wang Jun" in Nanlaishun Restaurant, which was very skillful. The fried inby are all brown, the same size and easy to break, so they never feel hard.

Inby produced by Beijing Huguosi Snack Bar and Fangqun Snack Bar was awarded the title of the first national famous Chinese snack by China Cuisine Association in February 2007. 1997.

Jiangsu brand tea

Ginger crisp matcha, also known as ginger juice matcha and honey matcha, is a kind of tea in Beijing. Ginger chips are light yellow in color, bright but not sticky, delicate and unique, crisp and sweet, and have a long aftertaste.

The crispy pork chop made by Beijing Nanlaishun Restaurant was awarded the title of the first national famous Chinese snack by China Cuisine Association in February 1997.

Sam sun steamed dumplings

Steamed dumplings are one of the famous snacks in Beijing. Steamed dumplings, which appeared in the Yuan Dynasty, are authentic Beijing snacks. Steamed dumplings originated from steamed buns, which is different from steamed buns in that the top is not sealed and is pomegranate-shaped. In the Ming dynasty, steamed dumplings were called a gauze hat, and in the Qing dynasty, it was called a ghost unkempt. There is a saying that "steamed dumplings and wonton are full of dishes" in Zhi Zhu Ci during the reign of Qing Qianlong.

In the past, fillings were different in four seasons:

Green leek is the main ingredient in spring, mutton zucchini is the best in summer, crab stuffing is the most timely in autumn, and three delicacies are the seasonal season in winter. Sanxian steamed dumplings have thin and transparent skin, bright and clean color and delicious taste. There are many restaurants selling food in Beijing, among which Du Yi is the most famous. Du Yi's Shao Shao is the most popular, followed by three fresh meats and crab meat.

Sanzi dough twists

Scorpion twist was called "ring cake" and "cooler" in ancient times, which was crisp, sweet and delicious.

Doughnuts are said to have existed as early as the Warring States Period, and have become a must-eat food in the Cold Food Festival since the Qin and Han Dynasties.

Scorpion Twist, 1997 12, produced by Beijing Di 'anmen Snack Bar, was awarded the title of the first national famous Chinese snack by China Cuisine Association.

Wandou cake

There are two kinds of pea yellow in Beijing: palace and folk. The flower peas produced in Zhangjiakou are the best. Pea yellow, a traditional snack in Beijing, was introduced into the Qing Palace with kidney flowers. When dining in the palace, it is usually packed in exquisite boxes and decorated with golden cakes. Red and yellow. It is said that Cixi likes eating. The street vendors generally add dates and sell them piece by piece. Shouting "pea yellow-big!" Pea yellow is light yellow in color, delicate, cool and sweet, and melts at the entrance. It is a good summer product.

Pea yellow, 1997 12, produced by Beijing Li Ting Restaurant, was awarded the title of the first national famous Chinese snack by China Cuisine Association.

Kidney Bean Rolls

Kidney bean roll is a folk snack, which was later introduced to the Qing palace. It has the characteristics of white color, soft and delicate texture and sweet and refreshing filling.

The kidney bean roll produced by Beijing Li Ting Hotel was awarded the title of the first national famous snack by China Cuisine Association in February 2007, with the number 1997.

Beijing candied fruit

Beijing preserved fruit is made of fresh fruit and traditional secret recipe of the court. The taste is sweet and sour, refreshing and smooth, sweet but not greasy, and fruity. Preserved apricots, preserved pears and preserved begonia have thousands of varieties and hundreds of specifications, all of which are green foods recognized by the Ministry of Agriculture.

History: Beijing's preserved fruits and candied fruits are all made in the Forbidden City. In order to ensure that the emperor can eat fresh fruits all year round, chefs will classify the fruits produced in each season and soak them in honey so that the emperor can eat them at any time. Later, this production method spread from the palace, and workshops specializing in preserved fruit appeared in Beijing.

Technology: Pay attention to the choice. The fruit should be ripe enough for the stone and pulp to be separated, and immediately picked and sent to the factory for processing. Fresh apricots are pitted and split into two petals, and boiled with white sugar solution, or the sugar soaking solution is pumped out of the fruit with a vacuum compressor.

Features: Fine selection of materials and fine processing, so the product has good color, positive taste, soft and refreshing. Color from light yellow to orange, oval, unbreakable, non-rotten, non-sugar-resistant, non-sticky, soft to eat, sweet and sour.

fuling cake

Fuling cake, also known as Fuling sandwich cake, is a nourishing traditional name in Beijing, which can best promote Daoxiang Village. Pancakes are made of poria cocos cream and white flour, with candied pine cones and broken kernels in the middle, evenly dissolved with honey and sugar. It is shaped like a full moon, as thin as paper, as white as snow, delicious and sweet, and has a unique flavor.

As early as 800 years ago, Confucianism in the Southern Song Dynasty recorded: "Poria cocos, white flour, water, yellow wax." But this kind of fried pancake is not delicious. In the early Qing dynasty, some people put forward the view that "cakes are expensive and loose, and cakes are thin", so later cakes became thinner and thinner.

During the Qianlong period, the cakes made by Kong Fantai's family in Shandong were "as thin as cicadas' wings and extremely soft and greasy". There are also "30 small tin cans made by Qin people, called' cakes'", which are also very thin. Then, people were not satisfied with its bland taste, and added various sweet fillings made of nuts, osmanthus flowers and honey, that is, two cakes together with a stuffing in the middle. This poria cocos is rich in Gui Xiang and nutrition, and has nourishing effects such as calming the nerves and strengthening the spleen.

According to legend, once Empress Dowager Cixi was ill and didn't think about diet, the chefs racked their brains and selected several kinds of traditional Chinese medicines for invigorating spleen and appetizing. They found that Poria cocos produced in Yunnan and Guizhou was sweet and flat, and had the effects of invigorating spleen and calming nerves, promoting diuresis and infiltrating dampness. Therefore, pine nuts, peach kernels, sweet-scented osmanthus and honey are used as the main raw materials, and appropriate amount of poria powder is added, and then the cake crust is baked with fine starch, and the sandwich pancake is made by meticulous work. Cixi was very satisfied after eating it. And often give this cake to palace ministers. Therefore, Fuling cake was worth a hundred times and became a famous point in the court at that time. Later, this kind of cake was introduced to the people and became a Beijing-style snack.

Today, Fuling cakes in Beijing have inherited the traditional methods handed down from the imperial dining hall in the Qing Dynasty, and have been continuously improved in materials and processing. Every extremely thin crust is just like the wrapping paper of stuffing, and the embossed pattern on the crust surface is clear, exquisite and unique, and more artistic. Therefore, it is famous all over the country for its good quality and delicious taste.

Rolling donkeys, Beijing snacks

Snowballing usury, also known as bean flour cake, is one of the ancient varieties of snacks in Beijing. Its raw material is steamed with yellow wheat water, and the dough is slightly softer with more water. In addition, soybeans are fried and rolled into flour. When making, the steamed yellow wheat is wrapped with bean flour and rolled into skin, and then

Spread the red bean paste (or brown sugar), roll it up, cut it into small pieces of about100g, and sprinkle with white sugar. When making, the stuffing rolls are required to be uniform, layered and yellow in appearance, characterized by fragrance, sweetness, stickiness and strong bean flour flavor.

Soybean is the main raw material of bean powder cake, so it is called bean powder cake. But why is it called "snowballing"? It seems to be an image metaphor. After it is made, it is rolled in bean powder, like a real snowball in the countryside, raising dust, hence the name.

Nowadays, many people only know the nickname, not its real name. Nowadays, there are snack bars all year round, but most of them have changed from yellow wheat to glutinous rice noodles, because yellow bean is still yellow in color and is a favorite snack of the masses.

Fermented beverage made of ground beans.

When it comes to Beijing snacks, people first think of bean juice. Beijingers love to drink bean juice and regard it as 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 it, looking everywhere and waiting in line for drinks. "Yan Dou Snack Miscellaneous Poems" said: "The dregs can actually be used as porridge, and the taste of the old pulp is thin and thick. Regardless of gender, come and sit together and agree with each other. " And said: "The taste is beyond sour and salty, and the eater knows it, which can be described as exquisite."

What is bean juice?

In fact, it is the leftover of mung bean starch or vermicelli. It is soaked in mung beans until it can be twisted and peeled, then taken out, ground into fine pulp with water, fermented in a vat, starch sinks to the bottom of the vat, and bean juice floats to the upper layer. 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. Although it looks ugly, it has always been loved by Beijingers, because it is rich in protein, vitamin C, crude fiber and sugar, and has the effects of relieving summer heat, clearing heat, warming yang, invigorating spleen, stimulating appetite, detoxifying and drying.

Bean juice has a long history, and it is said that it was a popular folk food as early as Liao and Song Dynasties. In the eighteenth year of Qianlong (1753), someone went to the temple to play the original name: "Recently, a new bean juice was sent to check whether it was clean and drinkable. If there is no clean one, recruit two or three bean juice makers and send them to the royal chef. " As a result, bean juice from the people became the royal meal of the court.

Drink bean juice with finely cut pickles. Generally, kohlrabi is used in summer, and the old salted mustard should be cut into filaments, mixed with Chili oil, and fried to brown and crisp inby, which has a special flavor.

Centripetal

Inby, a snack in Beijing, is loved by men, women and children. Its crispy and oily taste really makes people eat enough. Beijingers often like to eat sesame cakes with inby, and they must eat sesame cake rings when drinking bean juice. Su Dongpo once wrote a poem in the Song Dynasty, which is said to be the first product advertisement poem in China: "A few fibers are rubbed into jade, and blue oil is fried into light yellow and deep. Sleeping at night in spring doesn't matter, and beauty is around her arms. " Li Shizhen's Compendium of Materia Medica in Ming Dynasty. There is also a record in Tanabe: "Add a little salt, twist the rope into a ring and fry it."

To make inby, you need to melt salt, alkali and a little alum in warm water, add water and flour to make dough, then knead the dough repeatedly by hand, put it on a chopping board for 3 hours, then flatten the dough, cut it into strips with a knife, put it on the chopping board, hold one end with one hand and the other end with the other hand, and roll it into flat pieces with a thickness of about 6 cm. Every two medicines are stacked together, and a knife is cut in the middle with a small frying knife, and both sides cannot be cut through. When the oil is heated to 50%, hold one end of the raw inby blank by hand and put it into the oil pan, then spread it from the middle with chopsticks to make it into a bracelet shape, turn it over after setting, fry it until it is bordeaux, and control the oil, that is, crispy inby.

Inby can be stored for ten days and a half months, with the same quality, crisp as ever, and crisp without skin. It has been a favorite food for thousands of years.

sausage

Enema is a favorite snack in Beijing, and it is also a very popular street snack.

Enema began in Ming dynasty. "Hundred Odes of Gourmet in the Old Capital" refers to fried enema, saying: "The fat sausage is fried for a while, and the spicy garlic is salty and delicious. Rotten oil smells like bacon, and the soil door tastes poor. " There are often street vendors selling this kind of food in old Beijing. Among them, it is recorded: "Pork intestines filled with powder should be fried, chopsticks and vegetables should be picked with a shovel, and children with special flavor should go through several lanes in Xie Yang Lane.

There are two kinds of enema: one is large enema, which is washed with pig fat intestines, mixed with high-quality flour, red yeast water, cloves, cardamom and other raw materials 10, poured into the intestines, cooked, cut into small pieces, fried with pigs, and poured with salted garlic juice to taste crispy and salty. The other is called small enema, which is made of starch, red rice water and bean curd residue, steamed, cut into small pieces, fried in lard and eaten with salt water and garlic juice. The enema is tender outside and tender inside, and it is quite distinctive to eat with bamboo sticks.

The enema in old Beijing and Chang 'an Avenue is the best.

Steamed cake/steamed bread with sweet stuffing made of glutinous rice

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.

Aiwowo has a long history. Liu Ruoyu, an internal supervisor during the Wanli period of the Ming Dynasty, said in the Proceedings: "Taking glutinous rice and sesame seeds as cold cakes and pills with stuffing as nests, that is, the ancient' no sandwich'." It can be seen that this kind of food is made by washing and soaking glutinous rice, then steaming it in a steamer, cooling it, kneading it evenly, pulling it into a small dose, pressing it into a round skin, wrapping it with peach kernels, sesame seeds, melon seeds, green plums, golden cakes and sugar, and mixing it into stuffing, which became a food in the Wanli period of the Ming Dynasty, and was called Wo Wo. But why did it become Aiwowo? I found an explanation in Li Guangting's book "Village Proverbs Explain Yi" in Qing Dynasty. Because an emperor loved to eat this kind of nest, when he wanted to eat it or when he wanted to eat it, he ordered: "Love the nest." Later, this kind of food was introduced to the people, and ordinary people could not and dared not say the word "imperial". Later, this kind of food was introduced to the people, and ordinary people could not and dared not say the word "imperial", so they omitted the word "imperial" and called it "Aiwowo". This kind of snack has flowed into the people in the Ming Dynasty, and the popular food recorded in Jin Ping Mei in the Ming Dynasty is Aiwowo.

The glutinous rice used for Aiwowo skin has been steamed, and the stuffing is also fried with peach kernel, melon seed kernel, sesame seed kernel and white sugar in advance. After cooking, it can be eaten. Therefore, Yan Dou's Miscellaneous Poems on Snacks said, "Put white rice in the steamer and knead it with assorted stuffing and flour. Just like dumplings that don't need to be cooked, Muslims call them Aiwowo. " I also noticed: "Aiwowo, one of the foods sold by the Hui people, uses steamed glutinous rice, wraps various fillings, and rubs it with flour. Different sizes and prices, so you can eat it cold. "