Beijing Specialty-Liangxiang Chestnut

Liangxiang chestnut is named after the distribution center of Liangxiang chestnut, and it is also called Fangshan chestnut because its origin is in Fangshan area. Its seeds are big and round, its shell is thin and easy to peel, its sugar content is high and its nutrition is rich. It can be eaten raw, or made into sugar-fried chestnuts, spiced chestnuts, chestnut mutton soup and chestnut powder, and used as a seasoning for cakes and delicacies. In addition to Fangshan, Huairou, Miyun, Changping and Pinggu also produce chestnuts.

Fuling cake, a specialty of Beijing

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.

Cloisonne, a specialty of Beijing

Cloisonne is a unique traditional handicraft in Beijing. Named after the cloisonne period in the Ming Dynasty, it is characterized by blue glaze. Beijing is the birthplace of cloisonne technology, and the earliest existing cloisonne is the product of the Yuan Dynasty, which has a history of nearly a thousand years. To make cloisonne, we should first use red copper as a tire, then stick a pattern on the tire with flat and thin copper wire, and then embed the pattern with different colors of enamel glaze. After this process is completed, it is repeated sintering, polishing and gold plating. It can be said that the production process of cloisonne not only uses the bronze craft, but also uses the porcelain craft, and at the same time introduces a lot of traditional painting and carving skills, which can be regarded as a master of China's traditional crafts.

Beijing specialty-roast duck

Roast duck is a famous dish unique to Beijing, which is famous at home and abroad. Roast duck has a long history. As early as 1500 years ago, there was a "roast duck" in the Southern and Northern Dynasties in China. In the Yuan Dynasty (A.D. 1330), doctor Hu Sihui included the famous "roast duck" in Chihuo Rice, which is today's roast duck.

BeiJing Carved Lacquerware

Beijing Lacquer Carving was founded in the Tang Dynasty, with a history of 1400 years. Emperors and concubines of past dynasties loved and appreciated it, and it belonged to court art. 1949. After that, Qi Diao went from court to society and became a national handicraft for cultural exchange with people all over the world. Carved lacquer is unique, with brass as the inner tube, with bodiless (cloth tire) and wooden tire. Natural paint should be applied to the tire shape. Generally, at least 70 layers of carved paint should be applied, while the high-grade carved paint with hollowed-out carving should be applied with more than 500 layers of paint, with a paint thickness of about 300 mm, and then finely carved on the paint layer. Traditional carved lacquer is mainly red, black and yellow, while modern carved lacquer is mainly red and black, and various colors such as green, blue, brown, white and orange have been developed. Traditional carving methods are only relief and shallow carving, but today's artists have created round carving, semi-hollow carving and full hollow carving. After Qi Diao, there are dozens of processes such as polishing, lining and baking, all of which are manual operations. It takes at least 3 months to complete a Qi Diao, and at most 1 to 2 years.

Persimmon in big millstone

The suburbs of Beijing are rich in persimmons with a wide variety. But the most famous is the big millstone persimmon. This kind of persimmon is big, generally about 250 grams, and 500 grams big. Persimmons in big millstones are delicious and nutritious. It also has the effects of lowering blood pressure, stopping bleeding and moistening intestines.

"Six Habitats" Pickles

There is an alley called Liangdian Street outside the front door of Liubiju pickles, and there is a shop on the street, which has a long history and is famous far and near. This is the Liubiju pickles garden with a history of more than 450 years. According to historical records, Liubiju was founded in the ninth year of Jiajing in Ming Dynasty (AD 1530). At first, it was a hotel. In order to ensure the mellow and sweet wine, this workshop has formulated six operating rules: millet and rice must be neat, Zhan must be clean, ceramics must be good, heat must be good, and water springs must be fragrant. "Six Habitats" got its name. According to legend, the gold plaque hanging in front of the shop was written by Yan Song, a very popular university student of Wuyingtang during Jiajing period. Although Yan Hao is a traitor, his handwriting is very good. In addition, he was a powerful prime minister at that time, which really added a lot of color to Six Habitats. Later, this restaurant became a pickle garden, and its reputation became even greater. The strict spirit and tradition of "six musts" have been passed down from generation to generation. For example, where it makes pickles, pay attention to the place of origin, specifications and season when choosing vegetables. Old seedlings and melons must be "seven inches white" mature; Cucumber must have two or two "top flowers with thorns" (an old scale); Mustard head must have a unified "two doors"; Sugar and garlic must be harvested three days before the summer solstice, with four to five or six petals each. This sauce is made here. After the Spring Festival every year, soybeans are steamed and fermented to make "yellow seeds", then dried and ground into a crock, and the crock can not be lifted until "summer". After liberation, with the increase of vegetable output and the improvement of pickles production technology in Beijing, the variety and output of Liubiju pickles have also increased greatly. At present, Liubiju pickles are red in color, crisp and delicious, and can be bought in all major vegetable markets in the city. Many traditional brand-name pickles are also canned and sold abroad.

Beijing crisp sugar

Fuling cake, a specialty of Beijing, was originally a court food in the late Qing Dynasty. According to legend, once Empress Dowager Cixi was ill and didn't think about eating and drinking, so it was difficult to break the chef. 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-Guizhou area is sweet and flat in nature, and has the effects of invigorating spleen, calming nerves, promoting diuresis and eliminating dampness. Therefore, pine nuts, peach kernels, sweet-scented osmanthus and honey are used as the main raw materials, and appropriate amount of poria cocos 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. Later, this kind of tuckahoe sandwich cake was introduced to the people and became a popular snack in Beijing. But before liberation, only a few small vendors in Dongan market were operating, and the number was very small. After liberation, the unified management of the government has restored and developed many flavor foods. Daoxiangchun, a well-known flavor store with a history of more than 60 years, specializes in making Fuling cakes in Beijing, which is one of the key varieties produced and sold by our store. The sandwich cakes produced in this shop are exquisite in materials selection and fine in workmanship. The crust baked with high-grade starch is as thin as paper and as white as snow. The sandwich is made of various nuts, supplemented by osmanthus fragrans, honey, white sugar and pure Yunnan-Guizhou Poria powder. It is sweet and delicious, instant in the mouth, refreshing and delicious. And is low in price, and can be often eaten as health food. At present, there are many places in Beijing that produce poria cocos cakes, especially Daoxiangchun products.