Bean juice, inby, fried dough sticks, oil cakes, pancakes, steamed buns, fried liver, bean curd, wonton, Zhajiang Noodles, braised cooked food, fried belly and so on. ...
You can eat more there;
Wangfujing snack street (opposite Wangfujing Gongmei Building, 103, 104 East Chang 'an Street) is going to be slaughtered.
Pay attention to the hygiene of Dong 'anmen Night Market (North Exit of Wangfujing Street, 103, 104 Xindong 'an Market).
Long Fu Temple snacks (East Temple Long Fu Temple, 10 1, 106, 109 East Temple) are generally ok.
Huguo Temple snacks (Huguo Temple, 22, 47 and 409, north of Li Pingan Road) are more "popular".
Nanlaishun Snack (No.5 niujie South Road, 10, 109 niujie) has a halal flavor.
Cooked lamb belly or pork belly
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.
Production method:
Wash the lamb tripe and divide it into tripe collar, tripe mushroom, tripe pill, tripe gourd, tripe dish and esophagus.
Tear off the oil on the belly and the skin on the side with grass buds; Tear off the film of belly powder, belly plate, belly mushroom and belly gourd, cut into strips along the meat line, and then cut into small strips horizontally.
Mix coriander powder with chopped green onion, sesame sauce, vinegar, soy sauce, Chili oil, bean curd and marinated shrimp oil in a bowl.
Boil half a pot of cold water in the pot with strong fire, add mutton tripe, stir with a colander, spread tripe for 5 seconds, add tripe for 7 seconds, add tripe mushroom, tripe collar and tripe for 8 seconds, and put it into esophagus 12 seconds. After cooking, put the fish in a plate and dip it in seasoning.
Full of tripe: niujie enters Hutong, and Niujie Station No.6 and No.50..
Tripe Bay: Baiqiao East, Donghuashi Street, outside Chongwenmen subway station.
106 tram Ciqikou Station.
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.
Production method:
Wash the millet flour, soak it in cold water for two hours, drain the water, grind it into flour, and then finely grind it to get the millet flour.
Fill the tea soup pot with cold water, boil it, take a bowl, pour boiling water and appropriate amount of cold water, stir, add one tenth of millet flour to make batter, and then rinse the batter with boiling water.
Sprinkle brown sugar, white sugar and sweet-scented osmanthus on the tea soup and serve.
Tea Soup Lane: Bus No.42 and 13 in Fuchengmen, tram No.0/02 and 103 in Fuchengmen.
Fuchengmen subway station gate station.
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 get thicker-boiling heart". When eating fried liver, you should sip it along the bowl with a 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.
Production method:
Wash the intestines, tie them with ropes, cut them from one place, put them in a cold water pot, cook them with strong fire until chopsticks can penetrate, take them out and put them in cold water, wash off the oil on the intestinal epidermis and cut them into small pieces.
Clean pig liver, cut it into rhombic pieces, pour the cooked lard into the pot, add star anise with high fire, then add yellow sauce, Jiang Mo, soy sauce and garlic in turn, and fry it into a thin paste of mature garlic.
Heat the pork bone soup, put it into the fat sausage, and skim off the floating oil when boiling.
Add pork liver, soy sauce, cooked garlic paste, raw garlic paste and refined salt and stir well. After the soup is boiled, thicken it with starch immediately, then boil it, sprinkle with monosodium glutamate and stir well.
Tianxingju Fried Liver Shop: No.95 Yukou Street, Qianmen County, Chongwen District
Tel: 67023240
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.
Production method:
Mash alum, alkaline flour and refined salt together, add warm water, grind and stir with a hammer into foam flowers as big as rice grains, and then pour in appropriate amount of warm water to make seasoning liquid.
Take out 10% solution for later use, and mix the rest with flour to form dough. Sprinkle half of the solution on the dough and knead it evenly 15 minutes, then dip it in the solution and knead it for a while 15 minutes, and then apply peanut oil 1 hour.
Make the baked dough into small dosage forms with a width of six or seven minutes, take two small dosage forms, horizontally stack them from the oil surface to the oil surface, horizontally press a groove in the middle of the small dosage forms, and then cut a seam along the groove with a small frying knife to form a dough blank.
Put the dough blank into peanut oil heated to 60% by fire, insert chopsticks into the seam, circle the seam and fry until both sides are dark yellow.
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.
Production method:
Grind kidney beans into broken watercress, peel them, put them into a boiling water pot, add alkali and alum, add more water, and cook until watercress is ground into powder.
Take out the watercress, wrap it in cloth, steam it in a cage for a quarter of an hour, pour some watercress on the ponytail, scrape it into mud, cool it and store it in the refrigerator to prevent moisture absorption.
Rub the mixed kidney bean paste into a round strip, put it in the middle of a wet cloth, press it into a thin sheet, then smear it into a rectangular thin sheet, spread it on one third of the wet cloth, cover it with sesame stuffing, and cover the other half with wet cloth for compaction.
Uncover the wet cloth, roll half of the kidney bean paste into a big roll, knead it, withdraw the wet cloth, and roll up the other half of the kidney bean paste in the same way, which is the kidney bean roll.
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.
Production method:
Grind peas into broken watercress, winnow and peel, and wash with clear water.
Aluminum pot put it on a big fire, pour cold water into it and bring it to a boil, then add alkali and chopped watercress. After boiling, simmer until it is thin and mushy, add sugar, put down the pot, spoon watercress and soup on the basket, and knead with bamboo board to make Suu bean paste.
Pour the bean paste into aluminum pot, stir-fry with high fire to prevent the pan from getting burnt. When the bean paste is picked up, it slowly flows down and forms a pile, and then it can be slowly cooked.
Pour the fried bean paste into a white iron mold, spread it out, cover it with clean white paper, air it in a ventilated place for five or six hours, and then put it in the refrigerator to solidify into pea yellow.
Beijing snack
People who have been to Beijing are interested in Beijing snacks when it comes to eating, except Quanjude roast duck and steamed dumplings.
Snacks are different from snacks and meals. Snacks are foods used to "fill your stomach" or eat before meals. The characteristics of flavor snacks are: first, rich flavor, bright local colors, distinct sweetness and saltiness, and obvious taste stimulation; Second, the texture is pure, or crisp and delicious, or soft and smooth and refreshing; Third, the temperature is extreme, and some are extremely hot. They only taste when they are hot, such as white soup chop suey and hot fried cake. Some of them are really cold, such as Jiang Mi Gao Liang and bean jelly. Fourth, the price is cheap, and they are all delicious and not expensive.
Beijing snacks can be divided into three types: Han flavor, Hui flavor and court flavor. Cooking methods include steaming, frying, frying, searing, frying, roasting, rinsing, brewing, frying, stewing and boiling, and there are about one hundred kinds.
Friends who come to Beijing, I will tell you a few places where you can taste Beijing snacks: First, Nanlaishun, located in Xuanwu District, Beijing, has more than 70 kinds of special snacks; The second is Long Fu Temple Snack Bar in Dongcheng District, which is famous for its halal snacks. The third is Fangshan restaurant in Beihai Park, which specializes in serving palace-style snacks. The fourth is the snack street of Donghuamen Night Market, a popular snack.
Some people compare Beijing snacks to the "living fossils" of the capital for thousands of years; Yi Shu, a famous writer, succinctly summarized the connotation of Beijing snacks with the words "snacks are great". There is a lyric that says "ninety-nine snacks in Beijing are not enough to eat." To tell the truth, I have lived in Beijing for more than 40 years and haven't tasted all the snacks in Beijing. I still have time to eat slowly.