Ginger slices. Also known as "ginger sauce fork", "ginger crisp fork" and "honey fork". It is not only a traditional snack in Beijing, but also a variety of Beijing teas.
Tea is a ritual food for Manchu and Hui people. When Manchu people hold a banquet, it is customary to use tea first, then cold meat, hot food, sweets, soup and so on. , in order. Hui people don't drink alcohol, but out of courtesy, they often use tea instead of wine, so tea dishes are essential.
Hard noodles and cakes. It is a kind of snack pasta in Beijing, and it is also a common variety. Hard flour cake is a kind of baked flour mixed with sugar, which is about the size of a sesame seed cake. The entrance is chewy, slightly sweet and fragrant, just break it with your hands.
Due to the change of people's living habits and the improvement of living standards, the number of snacks sold on the street has decreased, and it has been rare since then.
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.
When it comes to bombing inby, everyone in Beijing knows an inby handsome king. 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.
Sugar roll. It is the most distinctive halal festival food, and it is also a famous product in Beijing-style snacks. The main ingredients are yam and jujube, and the auxiliary materials such as plum, peach kernel and melon seeds have nourishing effects. At the same time, candied fruit is also a medicinal diet.
Pea yellow. This is a delicious dish in Beijing in spring and summer. The main ingredients are peeled old peas, agar, white sugar, clear water and alkaline noodles.
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: palace and folk.
Pea yellow was originally a folk snack, and later it was introduced to the court. The pea yellow in Qing Palace is made of fine white peas. The finished product is light yellow, delicate and pure, which melts in the mouth, tastes sweet, cool and refreshing. Famous for Cixi's love of food.
Its preparation method comprises grinding peas, peeling, cleaning, cooking, frying in sugar, solidifying and cutting into pieces. Traditionally, it is also embedded with jujube meat. Pea yellow is a typical spring food, which is often seen in spring temple fairs. For example, in the Flat Peach Palace on March 3, "small dates and thick peas and yellow children" are seasonal fresh products. Aiwowo is a traditional snack in Beijing and a spring and autumn food. Later, it was available all year round. Aiwowo was originally a "Royal Aiwowo", which was later introduced to the people from the court in the Ming Dynasty. Every year around the Lunar New Year, this variety is supplied in snack bars in Beijing and sold until late summer and early autumn. Aiwowo has a long history. Liu Ruoyu, an internal supervisor in Wanli period of Ming Dynasty, said in the Proceedings:
Taking glutinous rice and sesame seeds as a cold cake and pills as a nest, that is, the ancient' not falling' is also.
Aiwowo, as a Muslim snack in old Beijing, once wrote a poem:
Put the white glutinous rice into a steamer, and knead the assorted stuffing and flour. As muddy as glutinous rice balls, it is called Aiwowo.
It is characterized by Bai Rushuang, delicate and flexible texture, and loose and sweet stuffing.
Cake cutting is also a popular old Beijing halal snack, especially on New Year's Day. Cutting cakes must be a must for ordinary people, mainly for good luck, because it means "getting taller every year". Horseshoe-shaped sesame seed cake is named after its thin skin, hollow inside and horseshoe shape. Shanghe horseshoe sesame seed cake has a long history, which is said to have enjoyed a high reputation during the reign of Qing Qianlong. According to reports, at the end of the Qing Dynasty, the Zhang family and the Kang family who operated horseshoe biscuits in a village in Huairen Town were quite famous in the county. The sesame cakes they made used to be taken to other places and the capital by businessmen, and since then, "horseshoe sesame cakes" have spread like wildfire. According to legend, when Emperor Qianlong went down to the south of the Yangtze River, horseshoe sesame seed cake and sugar crisp fire were presented to Emperor Qianlong as tributes, which were highly appreciated by the emperor and ministers. It can be seen that horseshoe biscuits and sugar cakes have long been eaten by the well-known and loved Shanghe name. The snail turns over. This is a special snack in Beijing. There are two kinds of snacks, sweet and salty. The raw materials are sesame paste, flour, sesame oil, alkaline noodles, pepper and salt, and old yeast. Snails are named for their similar appearance, soft texture, crisp skin, salty and delicious.
Braised dough twists were called "doughnuts" and "cold utensils" in ancient times. In Li Shizhen's Compendium of Materia Medica in the Ming Dynasty, it is very clear that:
Jiaozi is made of glutinous rice flour and flour, with a little salt, twisted into a ring by pulling a rope button, and the entrance is as crisp as Ling Xue.
It can be seen that scorpion twisting is ancient. Prickly heat and twist is a fine snack in Beijing, which is very popular with the people and is more troublesome to make. Alum, alkali, brown sugar and osmanthus fragrans are put into a basin in advance and dissolved in warm water, and then the flour is poured into it and stirred evenly. After mixing, rub it into long strips and put it on a plate for a while, and then pull it into a small dose of 40 grams. The prickly heat is crisp, sweet and delicious.
It is said that rice cakes were made as early as the Warring States Period, and they have become a must-eat food in the Cold Food Festival since the Qin and Han Dynasties.
Scorpion twist is made by kneading fermented flour into a twist shape and then frying it. It is a snack all over the country. It has a long history. In ancient times, twist and prickly heat were regarded as representatives of the Cold Food Festival, and they ate more on the day when the fire was banned.
In the Qing Dynasty, according to the menu of the chef, it was recorded as 1785, that is, on March 16th, 19th year of Qianlong, the horse's paw was passed on, and the queen used wild fruit tables, with 15 kinds for each table. Among them, "Twist" is a snack.
It was not until the Qing Dynasty that the twist was separated from the prickly heat. Twist is hard and thick, prickly heat is thin and scattered, but they are all fried food.
The famous sweet-scented osmanthus twist in Tianjin is made from sesame, green plum, sugar ginger, peach kernel and other preserved fruits by fermentation, and then twisted and fried. However, some people call it "prickly heat twist", such as Wang Ji scissors twist in Tianjin, which is named because the rope is loose but not messy, and the twist muscles are not tight together.
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 rice flour is wrapped with soybean flour and rolled into pieces, then wrapped with red bean paste or brown sugar, rolled up, cut into small pieces of about 100g, and sprinkled with white sugar.
Most people who run this business at the temple fair are Hui people. The peddler only uses a handcart, and the copper on the handcart is polished to attract business.
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 rolls in soybeans, as if the country really snowballs and raises dust, hence the name.
Sugar ear is a common famous product in Beijing snacks, also called candied fruit, which is named because it looks like a human ear. Predecessors have a poem saying:
Ears can be eaten? I often make honey twists with my partner. Lao Sheng pointed to the second bus ahead and asked who was good.
Honey twist is brownish yellow in color, crisp in texture, sweet and delicious, and is loved by men, women and children. Some people describe it as "chewing ten miles to disturb the people", which shows its popularity among the public.
Sugar burns. It is one of the breakfast snacks that Beijing people often eat. It has a history of more than 300 years, and Dashunzhai's sugar fire is the most famous.
First, brown sugar and flour should be kneaded and baked, and sesame paste, osmanthus, oil and sesame paste stuffing should be added; Add dry flour to the dough and adjust the alkali after fermentation. After making noodles, press the noodles into 0.5 kg pieces and rub them into strips.