Cream fried cake

Cream fried cake is a nutritious snack variety among Beijing specialty snacks. It takes the good flour as raw material, first burns a proper amount of boiling water, then turns to low heat, pours the flour into a pot, and quickly stirs it until the dough turns from gray to white and does not stick to hands, then takes it out and dries it to make instant noodles. Dissolve sugar and vanilla powder in water, put an appropriate amount of egg liquid into a bowl, stir, add it into instant noodles several times, add cream, sugar water and vanilla powder for the last time, and knead well. Then pour the oil in the pot, and when the fire is smoky, switch to a small fire. At this time, 500 grams of the stirred dough is divided into 40 even balls, which are pressed into round cakes by hand in front of the frying pan and oiled one by one. When the cake swells into a ball and turns golden yellow, take it out and roll it with sugar.

L ǘ dagunr-glutinous rice roll with bean paste

Lu Guner is one of the oldest 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 in soybean flour, rolled into pieces, then wrapped in red bean paste (brown sugar is also acceptable), rolled up, cut into small pieces of about100g, and sprinkled with white sugar. When making, the stuffing rolls should be uniform, with distinct layers and yellow appearance. Snowball is characterized by fragrance, sweetness and stickiness, and has a strong bean powder flavor. Why is it called snowballing? This is an image metaphor. After making it, it rolls in soybeans, like a real snowball in the countryside, hence the name. Now there are all kinds of snack bars in Beijing all year round, but most of them have changed from yellow wheat to glutinous rice noodles, because the outside is curly and the color is still yellow. This is a special snack in Beijing that people like very much.

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

Aiwowo is a traditional snack in Beijing. 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 is made by cleaning and soaking glutinous rice, steaming in a steamer, cooling, kneading, grinding into small doses, pressing into round skin, wrapping with peach kernel, sesame seed kernel, melon seed kernel, green plum, golden cake and sugar, and mixing into stuffing. But why is this Beijing specialty snack called Aiwowo? We found the explanation in Li Guangting's book Interpretation of Rural Proverbs. It turned out that an emperor loved this kind of nest food, and 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", so they omitted the word "imperial" and called it "love nest".

Candy roll

Candied fruit is a famous snack in Beijing, especially loved by female diners. The main ingredients of candied fruit are yam and jujube, and the auxiliary materials are plums, peach kernels and melon seeds. These are very nutritious foods, and yam and jujube, the main ingredients of fruit rolls, are veritable medicinal diets. Candied fruit is soft and glutinous, sweet and delicious. Because of its nourishing function, diners who go to Nanlaishun restaurant often order food, which has become one of the hotel's famous Beijing specialty snacks.

Braised ribs with shredded ginger

As the name implies, shredded ginger is made of fresh ginger, so it tastes obviously fresh ginger, hence its name. The back fork of honey is light yellow, with the characteristics of crisp, sweet and fragrant, and it has ginger flavor when eaten. Jiangnan "Nanlaishun" Jiangsicha 1997 was rated as "Beijing Famous Snack" and "China Famous Snack" in the same year. It is one of the famous snacks in Beijing. There is also a salty fork, which is made of flour, soda and salt and fried. The method is the same as the ginger fork, except that it is not honey, crispy and slightly salty. People who love to drink often take salty fork as a snack.

Donaldo

Sugar ear, also known as honey twist, is named because it looks like a human ear. Honey twist brown butter is bright, soft, sweet and delicious. Honey twist in Laishun Hotel in Chengnan is available all year round. The quality is stable, mainly because the alkali is put properly, there is no sour mouth, it is fried thoroughly, and the honey is eaten evenly, which meets the quality requirements of soft and moist. 1997 was rated as "Beijing Famous Snack" and "Chinese Famous Snack".

Seasoned flour paste

Noodle tea is fried with flour in a pot until the color is yellow, and hemp seeds are also fried until brown. In addition, add osmanthus fragrans and bovine bone marrow oil and mix well. Then put the kneaded flour tea into a bowl, add sugar, and make it into a paste with boiling water. Drinking noodles is very particular about how to eat. When eating, you don't need chopsticks, spoons and other tableware. You just need to circle the bowl with one hand to finish the bowl. I'm afraid non-Beijingers can't eat this way. Why do you eat like this? This is related to the taste of noodle tea. Noodle tea is a nourishing snack in Beijing.

Sanzi dough twists

Prickly prickly heat and twisted dough are fine halal snacks in Beijing, which are deeply loved by the people. It is troublesome to make, and it is destined to be delicious. The prickly heat twist is brownish yellow in color, crisp in texture, sweet and delicious.

saqima

Saqima is a Manchu pastry. Saqima's predecessor is the traditional Manchu cake-Cuobao cake. Rubbing cakes was an important offering of Manchu at that time, so it was also called "peony sliver". Later, when the cooked bean flour was replaced by white sugar, it became a "sugar bag" and was renamed Saqima. Chinese names are "Golden Silk Cake" and "Lotus Cake", but the name of Saqima is accepted by people of all ethnic groups in China.