Bring friends to Beijing to play, want to eat Beijing's special snacks, don't just know roast duck and zhajiang noodles. You must try the following foods once you have the chance.
1, Beijing roast duck
Roast duck is a famous dish in Beijing and enjoys a world-renowned reputation. It was developed by the Han people in Ming Dynasty in China, and it was court food at that time. The raw materials are high-quality meat duck and Beijing duck, which are roasted by fruit wood charcoal fire, with rosy color and fat but not greasy meat. Beijing roast duck is divided into two factions, and the most famous roast duck restaurant in Beijing is the representative of the two factions, among which Quanjude is the most famous. It is famous for its red color, tender meat, mellow taste, fat but not greasy.
2. Bean juice
Bean juice is a unique Han snack in old Beijing, which has a history of 300 years according to written records. Bean juice is made from mung beans. After filtering out starch, it is made into vermicelli and other foods, and the remaining residue is fermented, which has the effects of nourishing stomach, detoxifying and clearing fire. When it comes to Beijing snacks, people first think of bean juice. Soybean juice is characterized by gray-green color, high alcohol content, sour taste and slightly sweet taste. Bean juice is a popular snack with unique flavor in Beijing in winter and spring. Especially the old Beijingers have a special preference for it. Although there are not as many shops selling bean juice in Beijing as before, the business of Dehuaju Store and Jin Xin Huimin Bean Juice Store is still as hot as before. Especially in Jin Xin Huimin Douzhier Store, because the Douzhier and inby here are both known as "Chinese famous snacks", and both of them got the original biography of Douzhiding in the Fire Temple of the Flower Market, which is very authentic, so the business is very prosperous.
3. Old Beijing Zhajiang Noodles
Old Beijing and Zhajiang Noodles are very popular in Beijing, and there are also Zhajiang Noodles with different legal systems in Shanghai, Guangdong and Northeast China. South Korea also has Zhajiang Noodles, which was brought to South Korea by overseas Chinese. Spring sauce (black bean sauce) is used as seasoning, with onions, shrimps and meat. In old Beijing, diced pork fried sauce is very common. Old Beijingers eat Zhajiang Noodles. In cold weather, they pay attention to eating hot food, which is called "picking pots" (there is no water at all) In hot weather, they eat water, but the soup must be ground. According to the season, with a variety of seasonal dishes, known as the "comprehensive code."
Step 4 stew
Braised fire is a special snack of Han nationality in Beijing, which originated from Nanheng Street in the south of Beijing. It is said that during Guangxu period, because the price of Soviet-made pork cooked with pork belly was high, people used pig's head meat and pig water instead. After the spread of folk cooking experts, over time, it created the fire of braised dishes. There are not many authentic Beijingers who don't like cooking and cooking. Braised fire is a pure thing in old Beijing, which is native and purer than Beijing opera. The original stew came from the court's "crisp jujube meat". It is said that during Guangxu period, because the price of Soviet-made pork cooked with pork belly was high, people used pig's head meat and pig water instead. After the spread of folk cooking experts, over time, it created the fire of braised dishes.
5. Pea yellow
Pea yellow is a seasonal food in Beijing in spring and summer. Originally a folk snack, it was introduced to the court. Pea yellow in the Qing Dynasty was made of fine white peas. The finished product is light yellow in color, delicate and pure, instant in mouth, sweet in taste, cool and refreshing. According to Beijing custom, you should eat pea yellow on the third day of the third lunar month. Therefore, whenever pea yellow is listed in spring, it will be supplied until the end of spring. There are two kinds of pea yellow in Beijing, one is the so-called palace snack made by imitation food in Beihai Park. The other is the rough pea yellow sold on the street. These two kinds of snacks are called pea yellow, but the materials, technology and price are very different.
6, fried liver
Fried liver is one of the famous traditional snacks of Han nationality in Beijing, which was improved from the "white water chop suey" of fresh fish mouth outside Qianmen in the late Qing Dynasty. 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 clean, wash them with water and vinegar, and then cook them. After boiling, simmer with slow fire, cover the pot, and let the intestines be cooked without running oil. After cooking, cut it into 5-minute-long segments, commonly known as "thimble segments", then wash the fresh pig liver and cut it into willow-shaped strips with a knife.
7. tripe
Fried tripe is a famous snack in Beijing, which is mostly managed by Hui compatriots. Abdominal explosion was recorded as early as the Qianlong period of Qing Dynasty. In the past and now, whenever late autumn and early winter came, Muslim restaurants and vendors in Beijing operated tripe. There are "Fried Belly Stones" in Beijing Tianqiao, "Fried Belly Poplar" in doorframe Hutong, and the most famous ones are "Fried Belly Feng" and "Fried Belly Man". Tripe tripe tripe is a general term, which can be divided into sheep tripe and tripe tripe. There are two kinds of tripes-tripes and tripes. There are nine kinds of lamb tripe-Yang Sandan, lamb tripe collar, normal tripe, negative tripe, mushroom, mushroom tip, food letter, gourd and big grass tooth. Generally, the king of tripe only makes five varieties that are easily accepted by the public: tripe, tripe, mutton powder, tripe collar and tripe plate.
8. camellia oleifera
Camellia oleifera is a good nourishing snack for Han people in Beijing. It is prepared by frying flour in a pot until the color turns yellow and the hemp seeds turn brown, adding osmanthus fragrans and bovine bone marrow oil, mixing and kneading evenly, then putting the evenly kneaded tea leaves into a bowl, adding white sugar, and flushing into paste with boiling water. Camellia oleifera tastes sweet and can be used as breakfast or lunch, which is deeply loved by the people.
9. Preserved fruits with Beijing flavor
Preserved fruit, also known as candied fruit, is a kind of food with peaches, apricots, plums, dates, white gourd, ginger and other fruits and vegetables as raw materials and pickled with sugar or honey. Candied fruit can be eaten directly as snacks or snacks, and can also be used as decorations on cakes, biscuits and other snacks. Preserved fruit was invented by the chef of Ming Dynasty. Beijing and Taiwan Province Province are important cities for candied fruit production. The preserved fruit produced in Beijing is called Beijing-flavored preserved fruit, which is a specialty of Beijing and is well-known at home and abroad. There are many kinds of preserved fruits. The famous traditional products are preserved apples, tamarind, apricot, pear, peach, Taiping, green plum, hawthorn slices and peony peel.
10, fried enema
Fried enema is a unique flavor snack in Beijing, which is recorded in the History of the Forbidden City written by Liu Ruoyu in the Ming Dynasty. The enema of Fuxingju in Guangxu period of Qing Dynasty was very famous in Beijing. The shopkeeper of Fuxingju was called "enema shop". It is said that the enema made by Fu Xingju is liked by Cixi. The enema in old Beijing is the best in Chang 'an Avenue. At first, enema was to pour starch and minced meat into the large intestine of pigs. Later, with the development of history, the production technology of enema changed, and red yeast and spices were added to the small intestine of pigs with starch for molding. The enema that can be bought in the supermarket omits both monascus and small intestine. It is just a long starch sausage filled with mung bean starch and spices.
1 1, sugar fire
Tanghuoshao is a traditional snack of Han nationality in Beijing. One of the breakfasts that Beijing people often eat has a history of more than 300 years. Sweet and fragrant, soft and non-sticky, suitable for the elderly. Kiln stove sesame seed cake was originally a snack in Hebei province, and later it was introduced to Beijing and became a snack in Beijing. Characterized in that a cylinder is used as a furnace, and the biscuit is directly baked on the cylinder wall.
12, kidney bean roll
It is a famous traditional point of Han nationality in Beijing, and later spread to the Qing Palace. It has the characteristics of white color, soft and delicate texture and sweet and refreshing filling. Legend has it that Empress Dowager Cixi heard vendors hawking outside the palace and called them into the palace to taste. She thought it was delicious, so she ordered the chef to make it specially, and the kidney bean roll became the imperial meal of Cixi.
13，inby
Inby is a special fried food in Beijing. Its bowl is about the size of a western doughnut, but it tastes crisper. It can be stored for ten days and a half months, with the same quality and crisp skin. Bean juice is another side dish of Beijing specialty snacks.
Inby in old Beijing, loved by men, women and children, is crispy and oily, which really makes people unable to eat enough. Beijingers often like to eat inby when they eat sesame cakes, and they must eat inby when they drink bean juice. Inby is an ancient food, which is more troublesome to make. Because of the low labor efficiency, most restaurants are reluctant to do it, so they are often blocked for a while. When it comes to bombing inby, everyone in Beijing knows that a handsome inby turned out to be a dead Nanlaishun employee. His skill can't compare with that of ordinary people. The fried inby is brown in size, especially fragrant, crisp and crisp. If you put it on the table, it will break with a light touch, and it will never feel hard.
14, Ma Tofu
Horse tofu is a specialty of Beijing, and there is a similar food in Anyang, Henan Province, called powder paste lump. This thing comes from the powder room in old Beijing. The powder room used to be a place where starch was produced. Put the beans on a stone mill and grind them with water. At the same time, beans are divided into three things. The top thin became soybean milk, which is genuine and used to make starch; The top is diluted into juice, which is bean juice; In the middle is a thick layer of stagnant dark green powder slurry, which is put into a cloth bag, heated and boiled, and the water is filtered out, which is sesame bean curd. Ordinary people fry sesame bean curd with sheep oil, yellow sauce, soybean sprouts or mung bean sprouts and potherb mustard until it is thick and grayish green. After frying, pour the fried red pepper oil on it, red, green and yellow. The taste is mellow and thick, sour and salty, and it has a unique flavor.
15, snowballing.
Rolling on a donkey is one of the traditional snacks in old Beijing. The finished product is yellow, white and red, which is really beautiful. Because the soybeans spilled in the final production process are like the bursts of loess raised by wild donkeys in the suburbs of old Beijing, it is named "snowballing". The raw materials of "snowballing donkey" are rhubarb rice noodles, soybeans, sand, sugar, sesame oil, sweet-scented osmanthus, green shredded pork and melon seeds. Its production is divided into three processes: blank making, filling and molding. Cooked "snowball donkey" is wrapped in bean powder, golden yellow, sweet and soft, and has a unique flavor. It is a traditional snack suitable for all ages.
16, love my nest
Aiwowo, a traditional snack in Beijing, is a kind of halal snack made of glutinous rice, which is characterized by white color, spherical shape, soft texture and sweet taste. Not only Beijingers like this snack, but also foreigners who come to Beijing often try this famous Muslim snack in China. Every year around the Lunar New Year, this variety is served in snack bars in Beijing 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'."
17, bean paste sesame seed cake
Bean paste sesame seed cake, also called toad spitting honey, is a common snack in Beijing, named after the bean paste in the stuffing. In the baking process, people call it toad spitting honey because there is a natural opening on the side of the sesame seed cake to spit out the bean stuffing and hang it on the side of the sesame seed cake.
18, a little wheat
Steamed dumplings is a kind of flour food in the north and south of China, with a wide variety. In Jiangsu, Zhejiang and Guangdong, people call it steamed dumplings, while in Beijing, Inner Mongolia and other places, it is called steamed dumplings, steamed dumplings and Shaomei (the north is slightly beautiful, mainly mutton and green onions). Steamed dumplings are one of the famous Han snacks in Beijing. Steamed dumplings originated in the Yuan Dynasty (now Beijing) and is an authentic Beijing-style snack. Now it's all over China. 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. According to the different seasons, the stuffing in Beijing is different in four seasons: leek in spring is the best, mutton zucchini in summer is the best, crab meat in autumn is the best, and three delicacies in winter are the best.
19, the fire in the wallet
Burning wallets is a common delicacy in Beijing. Inside is a dough piece, folded in half on both sides, unsealed on the other two sides and fried in oil pan. It is golden in color, fragrant and delicious. Because of its long shape, it is sometimes folded in half. It is similar to the ancient wallet that was carried on the shoulder, hence the name. It tastes similar to pot stickers, but its shape is different. Burning wallet is similar to Tianjin fried dumpling, but the stuffing and making method are different.
20. Cream fried cake
Cream fried cake is a famous Beijing-style snack, which is known as the "Thirteen Musts of Old Beijing" and is also a nutritious snack variety in Beijing snacks. Cream fried cake is round, tender outside, rich in flavor, rich in nutrition and easy to digest.
2 1, sour plum soup
Sour plum soup is a traditional summer drink in old Beijing. In the hot season, most people will buy ebony and cook it themselves (also use Yangmei instead of ebony), put some sugar in it to remove the acid, and then drink it when it is cold. The raw materials of sour plum soup are dark plum, hawthorn, sweet-scented osmanthus, licorice and rock sugar. "Compendium of Materia Medica" says: "Those who pick semi-yellow in Shi Mei use ebony." It can clear away heat and cold, relieve pain, and even treat cough, cholera and dysentery. The fairy tale "The Legend of the White Snake" tells the story of the Wu Mei epidemic. The soup has the effects of promoting digestion, resolving stagnation, promoting fluid production, quenching thirst, astringing lung qi, relieving restlessness and calming the nerves. Regular drinking can really get rid of illness and strengthen the body. It is a rare healthy drink in hot summer. In Beijing, Xinyuan Zhai in Liulichang is the most famous for making sour plum soup.
22. sugar-coated berries
Sugar-coated haws are traditional snacks of Han nationality in China. They are made by stringing wild fruits with bamboo sticks and dipping them in malt syrup, which quickly hardens in the wind. The common snacks in northern winter are generally made of hawthorn, and the syrup is frozen hard, which tastes sour and sweet, and it is still very cold.
23, enema
Enema is one of the traditional famous dishes of Han nationality in Beijing. It is a street snack that Beijingers like. The earliest "enema shop" in Beijing was Fuxingju in the east of Qiaotou Road at the back door, which was opened in Guangxu period of Qing Dynasty. The shopkeeper surnamed Pu, known as "enema Pu". His family filled the real pork sausage with minced meat, starch and other seasonings. It is neither soft nor hard to cook, neither old nor skinned, and it is tender on the outside. It is watered with salt water and garlic juice, which has a unique taste. It is said that Empress Dowager Cixi once tasted incense at the Temple of Fire in Di 'anmen and was full of praise.
24. Saqima
Shaqima, also known as Shaqima, is a kind of food of Manchu. One of the sacrifices of the Three Mausoleums outside Guanwai in the Qing Dynasty was originally meant to be "dog breast dipped in sugar". After the noodles are fried, mix them into small pieces with sugar. Saqima is one of the famous Beijing Four Seasons Cakes and one of the thirteen special cakes in Beijing. I used to write Shaqima and Selima in Beijing. Shaqima has the characteristics of beige, crisp and soft taste, sweet and delicious, and rich fragrance of osmanthus honey.
25, prickly heat twist
Twist is one of the best halal snacks in Beijing, which is deeply loved by the people. It is more troublesome to do. In advance, put alum, alkali, brown sugar and sweet-scented osmanthus in a basin and melt it with warm water, then pour the flour in and stir well. After mixing, roll it up in a long strip for a while and then pull it into a small dose of 40 grams. 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.
26. Ginger fork
Pork chop with ginger sauce is one of the thirteen wonders of Beijing. From its name, we can know that there is fresh ginger in its raw materials, so it tastes obviously fresh ginger, hence its name. According to Mr. Zhang Cixi, the author of Tianqiao Snacks, "In the old Tianqiao, there is a shop specializing in selling small fried foods, such as fried dough sticks, which are wrapped in toilet paper and marked with red trademarks, and are also children's playthings." There is a poem praising this small fried food, saying: "The future depends entirely on craftsmanship, and the specific aspects are all children's tricks. The kit is well decorated and exquisite.
27. honey twist
Honey twist is a famous snack in Beijing, also known as sugar ear. It is one of the thirteen wonders of Beijing, and it is named after its appearance resembling human ear. There is a poem by our predecessors: "Can you eat with your ears? I often accompany my partner, and I ask who is good, pointing to the second car in front. " . He also pointed out: "Sugar ear honey twist is a food made for pure religion. Its raw materials are nothing more than sugar, flour and small sugar, which is also commonly known as thin. "
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