Beijing preserved fruit is made of fresh fruit and traditional secret recipe of the court. The taste is sweet and sour, refreshing and smooth, sweet but not greasy, and fruity. Preserved apricots, preserved pears and preserved begonia have thousands of varieties and hundreds of specifications, all of which are green foods recognized by the Ministry of Agriculture.

History: Beijing's preserved fruits and candied fruits are all made in the Forbidden City. In order to ensure that the emperor can eat fresh fruits all year round, chefs will classify the fruits produced in each season and soak them in honey so that the emperor can eat them at any time. Later, this production method spread from the palace, and workshops specializing in preserved fruit appeared in Beijing.

Technology: Pay attention to the choice. The fruit should be ripe enough for the stone and pulp to be separated, and immediately picked and sent to the factory for processing. Fresh apricots are pitted and split into two petals, and boiled with white sugar solution, or the sugar soaking solution is pumped out of the fruit with a vacuum compressor.

Features: Fine selection of materials and fine processing, so the product has good color, positive taste, soft and refreshing. Color from light yellow to orange, oval, unbreakable, non-rotten, non-sugar-resistant, non-sticky, soft to eat, sweet and sour.

fuling cake

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.

As early as 800 years ago, Confucianism in the Southern Song Dynasty recorded: "Poria cocos, white flour, water, yellow wax." But this kind of fried pancake is not delicious. In the early Qing dynasty, some people put forward the view that "cakes are expensive and loose, and cakes are thin", so later cakes became thinner and thinner.

During the Qianlong period, the cakes made by Kong Fantai's family in Shandong were "as thin as cicadas' wings and extremely soft and greasy". There are also "30 small tin cans made by Qin people, called' cakes'", which are also very thin. Then, people were not satisfied with its bland taste, and added various sweet fillings made of nuts, osmanthus flowers and honey, that is, two cakes together with a stuffing in the middle. This poria cocos is rich in Gui Xiang and nutrition, and has nourishing effects such as calming the nerves and strengthening the spleen.

According to legend, once Empress Dowager Cixi was ill and didn't think about diet, the 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 and Guizhou was sweet and flat, and had the effects of invigorating spleen and calming nerves, promoting diuresis and infiltrating dampness. Therefore, pine nuts, peach kernels, sweet-scented osmanthus and honey are used as the main raw materials, and appropriate amount of poria 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 it. And often give this cake to palace ministers. Therefore, Fuling cake was worth a hundred times and became a famous point in the court at that time. Later, this kind of cake was introduced to the people and became a Beijing-style snack.

Today, Fuling cakes in Beijing have inherited the traditional methods handed down from the imperial dining hall in the Qing Dynasty, and have been continuously improved in materials and processing. Every extremely thin crust is just like the wrapping paper of stuffing, and the embossed pattern on the crust surface is clear, exquisite and unique, and more artistic. Therefore, it is famous all over the country for its good quality and delicious taste.

Rolling donkeys, Beijing snacks

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 wheat is wrapped with bean flour and rolled into skin, and then

Spread the red bean paste (or brown sugar), roll it up, cut it into small pieces of about100g, and sprinkle with white sugar. When making, the stuffing rolls are required to be uniform, layered and yellow in appearance, characterized by fragrance, sweetness, stickiness and strong bean flour flavor.

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 is rolled in bean powder, like a real snowball in the countryside, raising dust, hence the name.

Nowadays, many people only know the nickname, not its real name. Nowadays, there are snack bars all year round, but most of them have changed from yellow wheat to glutinous rice noodles, because yellow bean is still yellow in color and is a favorite snack of the masses.

Fermented beverage made of ground beans.

When it comes to Beijing snacks, people first think of bean juice. Beijingers love to drink bean juice and regard it as a kind of enjoyment. But the first time I drank bean juice, the taste like swill was hard to swallow. Holding your nose and drinking it twice makes you feel different. Some people are addicted to it, looking everywhere and waiting in line for drinks. "Yan Dou Snack Miscellaneous Poems" said: "The dregs can actually be used as porridge, and the taste of the old pulp is thin and thick. Regardless of gender, come and sit together and agree with each other. " And said: "The taste is beyond sour and salty, and the eater knows it, which can be described as exquisite."

What is bean juice?

In fact, it is the leftover of mung bean starch or vermicelli. It is soaked in mung beans until it can be twisted and peeled, then taken out, ground into fine pulp with water, fermented in a vat, starch sinks to the bottom of the vat, and bean juice floats to the upper layer. Fermented bean juice must be boiled with water in a big casserole, then boiled with fermented bean juice, and then kept warm with low fire, and served with food. Although it looks ugly, it has always been loved by Beijingers, because it is rich in protein, vitamin C, crude fiber and sugar, and has the effects of relieving summer heat, clearing heat, warming yang, invigorating spleen, stimulating appetite, detoxifying and drying.

Bean juice has a long history, and it is said that it was a popular folk food as early as Liao and Song Dynasties. In the eighteenth year of Qianlong (1753), someone went to the temple to play the original name: "Recently, a new bean juice was sent to check whether it was clean and drinkable. If there is no clean one, recruit two or three bean juice makers and send them to the royal chef. " As a result, bean juice from the people became the royal meal of the court.

Drink bean juice with finely cut pickles. Generally, kohlrabi is used in summer, and the old salted mustard should be cut into filaments, mixed with Chili oil, and fried to brown and crisp inby, which has a special flavor.

Centripetal

Inby, a snack in Beijing, is loved by men, women and children. Its crispy and oily taste really makes people eat enough. Beijingers often like to eat sesame cakes with inby, and they must eat sesame cake rings when drinking bean juice. Su Dongpo once wrote a poem in the Song Dynasty, which is said to be the first product advertisement poem in China: "A few fibers are rubbed into jade, and blue oil is fried into light yellow and deep. Sleeping at night in spring doesn't matter, and beauty is around her arms. " Li Shizhen's Compendium of Materia Medica in Ming Dynasty. There is also a record in Tanabe: "Add a little salt, twist the rope into a ring and fry it."

To make inby, you need to melt salt, alkali and a little alum in warm water, add water to make flour into dough, then knead the dough repeatedly by hand and put it on the chopping board for 3 hours, then flatten the dough, cut it into strips with a knife, put it on the chopping board, hold one end in one hand and the other end in the other, and roll it into flat pieces with a thickness of about 6 cm. Every two medicines are stacked together, and a knife is cut in the middle with a small frying knife, and both sides cannot be cut through. When the oil is heated to 50%, hold one end of the raw inby blank by hand and put it into the oil pan, then spread it from the middle with chopsticks to make it into a bracelet shape, turn it over after setting, fry it until it is bordeaux, and control the oil, that is, crispy inby.

Inby can be stored for ten days and a half months, with the same quality, crisp as ever, and crisp without skin. It has been a favorite food for thousands of years.

sausage

Enema is a favorite snack in Beijing, and it is also a very popular street snack.

Enema began in Ming dynasty. "Hundred Odes of Gourmet in the Old Capital" refers to fried enema, saying: "The fat sausage is fried for a while, and the spicy garlic is salty and delicious. Rotten oil smells like bacon, and the soil door tastes poor. " There are often street vendors selling this kind of food in old Beijing. Among them, it is recorded: "Pork intestines filled with powder should be fried, chopsticks and vegetables should be picked with a shovel, and children with special flavor should go through several lanes in Xie Yang Lane.

There are two kinds of enema: one is large enema, which is washed with pig fat intestines, mixed with high-quality flour, red yeast water, cloves, cardamom and other raw materials 10, poured into the intestines, cooked, cut into small pieces, fried with pigs, and poured with salted garlic juice to taste crispy and salty. The other is called small enema, which is made of starch, red rice water and bean curd residue, steamed, cut into small pieces, fried in lard and eaten with salt water and garlic juice. The enema is tender outside and tender inside, and it is quite distinctive to eat with bamboo sticks.

The enema in old Beijing and Chang 'an Avenue is the best.

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

Aiwowo, a traditional snack in Beijing, is served in snack bars in Beijing around the Lunar New Year every year 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'." It can be seen that this kind of food is made by washing and soaking glutinous rice, then steaming it in a steamer, cooling it, kneading it evenly, pulling it into a small dose, pressing it into a round skin, wrapping it with peach kernels, sesame seeds, melon seeds, green plums, golden cakes and sugar, and mixing it into stuffing, which became a food in the Wanli period of the Ming Dynasty, and was called Wo Wo. But why did it become Aiwowo? I found an explanation in Li Guangting's book "Village Proverbs Explain Yi" in Qing Dynasty. Because an emperor loved to eat this kind of nest, when he wanted to eat it or 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". 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 "Aiwowo". This kind of snack has flowed into the people in the Ming Dynasty, and the popular food recorded in Jin Ping Mei in the Ming Dynasty is Aiwowo.

The glutinous rice used for Aiwowo skin has been steamed, and the stuffing is also fried with peach kernel, melon seed kernel, sesame seed kernel and white sugar in advance. After cooking, it can be eaten. Therefore, Yan Dou's Miscellaneous Poems on Snacks said, "Put white rice in the steamer and knead it with assorted stuffing and flour. Just like dumplings that don't need to be cooked, Muslims call them Aiwowo. " I also noticed: "Aiwowo, one of the foods sold by the Hui people, is steamed with rotten glutinous rice, wrapped with various fillings when it is cold, and made into a circle with flour, which varies in size, depending on the price, and can be eaten cold."

"Aiwowo" existed in the Yuan Dynasty, and its name was "Bubujia". Because the emperors and empresses of the Ming Dynasty liked it, it became a snack in the palace of the Ming Dynasty and was called "Ai Yu Wo Wo". Later, it was introduced to the people and evolved into "Aiwowo", also known as "Aiwowo".

Wandou cake

Spring cakes and cut cakes are seasonal delicacies in Beijing in spring and summer. Originally a folk snack, it was introduced to the court. The official pea yellow is made of the finest white peas. It is light yellow in color, delicate and pure, melts in the mouth, and 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. Fangshan Hotel is the most famous.

Folk rough pea yellow is a typical spring food, which is common in spring temple fairs. For example, in the flat peach palace on March 3, "jujube thick pea yellow" is a seasonal fresh product, and the vendors shouted "Hey, jujube thick pea yellow, big chunks!" It seems to give people a message of spring and bring warmth.

"Coarse pea yellow" is made by peeling white peas, stewing them with twice as much water as peas, then frying them with sugar, then mixing them with gypsum water and cooked dates, putting them in a big casserole, cooling them into blocks, deducting them, cutting them into diamond-shaped blocks like cutting cakes, and putting a small piece of golden cake on them for decoration. It is usually sold on a unicycle covered with wet blue cloth. The operators of this industry are mostly Pinggu and Xianghe in JD.COM.

"Fine pea yellow" is improved on the basis of folk red dates and coarse pea yellow. The preparation method is more elaborate. Peas are cooked and sieved into paste, then added with white sugar and sweet-scented osmanthus. After solidification, they are cut into small squares two inches square and less than half an inch thick. Put a few honey cakes on it, which are good in color and fragrance, delicate and pure in texture, and melt in the mouth, belonging to the top grade. After the Republic of China, Tang Yilan Restaurant and Fangshan Tea House in Beihai Park sold first-class pea yellow, which was packed in cartons, each containing 10 yuan. As a court snack, it is equivalent to Duyun cakes and steamed buns.

Fermented soybean milk

Bean juice, not to mention outsiders, is a new Beijinger who calls himself "Beijinger" (moved to Beijing 49 years later), and can't stand the sour and smelly taste. But in the eyes of old Beijingers, bean juice is an excellent drink to refresh and reduce fire.

In the past, the four most famous bean juice operators in Beijing were Liulichang Bean Juice Zhang, Dongan Market Bean Juice Xu, Bean Juice He and Tianqiao Bean Juice. Among the four families, bean juice is the purest, and the spicy bean juice of the Zhang family is a must. The other two also have their own characteristics.

You can't swallow the bean juice in one gulp, or the sour taste will "flush" your nose. You should sip it bit by bit like drinking tea. Put the shredded pickles and Chili oil in the bean juice and eat it with inby.

Because bean juice has the effect of dispelling fire and moistening throat, many famous Peking Opera actors and crosstalk performers also like to drink it. Mei Lanfang and Qiu are addicted to bean juice. During the period of War of Resistance against Japanese Aggression, Master Mei lived in seclusion in Shanghai, and his disciples came to visit him from Beijing with four big pots full of bean juice. Mei Lanfang immediately invited him to the international hotel for a meal to show his gratitude ~ ~

Liubiju pickles

According to legend, the "Six Habitats" horizontal tablet was written by Yan Song, a university student in Wuyingdian during Jiajing period of Ming Dynasty. The brushwork is full, vigorous and powerful, and the font is rigorous and shining. With the advent of this famous plaque, "Six Biju" was once famous for its nine cities in the world. In its heyday, it experienced hardships and weather-beaten. It can be said that this gold-lettered signboard is an invaluable intangible asset, and it is really not easy to keep it so far. The folklore about it is romantic and magical, but the "six wonders" in its production process are rigorous and precise, which makes it still famous for more than 470 years and even more brilliant today.

According to legend, "Liubiju" was originally operated by six people in partnership, and it was also a chance encounter with Yan Song's inscription. One day, Yan Song wrote Liu Biju with the help of Mrs. Yan, thinking, can Liu Biju cooperate? So he added a note to the "heart" and became "six must live".

It is also said that "Six Biju" was founded by Zhao Cunren, Zhao Cunyi and Zhao San in the ninth year of Jiajing in Ming Dynasty (AD 1530). It is named "Liubiju" because it manages six necessities of life for the people, such as rice, oil, salt, sauce and vinegar.

However, more historical studies have proved that "Liubiju" was originally a pub, and "Liubiju" refers to the operating points of ancient brewing technology. That is, "the millet must be neat, the tiller must be solid, Zhan must be clean, the pottery must be good, the heat must be good, and the spring must be fragrant."

The name "Liubiju" comes from this. Liubiju is the principle of production and operation, so the pickles it produces all present a style with excellent texture and unique taste. Liubiju has also become the oldest and most prestigious shop in Beijing Soy Sauce Garden. "Six Habitats" pickles are the best companion from the palaces of dignitaries to ordinary people. It is said that the Qing court specially gave Liu Yi a red tassel hat and a yellow jacket for the convenience of sending pickles to the palace, but it was destroyed in the Cultural Revolution of 1966.

"Six Habitats" flourished for a while, but it was also weather-beaten. According to historical records, during the Gengzi period, Eight-Nation Alliance attacked Beijing, and the Boxer set fire to the shops selling foreign goods. The food store street outside the front door where Liu is located is full of flames. When the shop caught fire, Zhang Man won the bid and risked his life to rescue the big plaque from the smoke and hide it in Linfen Hall outside Chongwenmen. Later, the shopkeeper returned to the burnt-out shop and cried with joy when he learned that Daban had survived. Where there is a plaque, there is business. He specially promoted Zhang Zhongbiao, and "Liubiju" continued to operate. According to legend, during the Anti-Japanese War, Chiang Kai-shek gave a banquet to treat guests, and also named the clerk in the store to send "six habitats" of pickles, which shows that the pickles here are famous. During the Cultural Revolution, this famous monument was once again destroyed as a "Four Old Classics" and sent to the Beijing Exhibition Hall. The name of the store was also changed to "Hongqi Pickles Factory".

According to Wu Yuhan, a descendant of Liu Biju, Japanese Prime Minister tanaka kakuei visited China in 1972 and accompanied him to visit Liu Biju, which shows that Liu Biju's reputation is well-known at home and abroad. Under the instruction of Premier Zhou Enlai, the factory retrieved the famous plaque from the exhibition hall. After careful restoration, it was hung in the middle of the gable of the store, not to mention the ecstatic joy of the old Beijingers at that time.

According to the disciple who entered Liubiju earlier 1929, Liubiju is most famous for pickles. At that time, the sauce gardens in Beijing can be roughly divided into three categories: first, the old sauce gardens were mostly opened by Shanxi people, and besides the "six habitats", there were "Zhongdinghe", "Xidinghe", "Beidinghe" and "Changshun Palace"; The second is the sauce garden, which is famous for "Tianyi Shun" and "Tianyuan"; There is also a kind of Shandong houses (that is, oil and salt shops), which are opened by Shandong people, such as Guixinzhai and Lanxinzhai. At that time, there were some pickles in the south, such as mustard tuber, bergamot pimple, kohlrabi, fermented bean curd and so on. But most of them are sold in the sauce garden in Beijing. "Liubiju" is the oldest and most famous sauce garden in Beijing. Purchase in the first half of the year and sell in the second half. Business starts from March in winter to spring.

There are 12 kinds of traditional products of Liubiju, which are thin yellow sauce, sauce, dried sweet radish, sweet and sour cucumber, sweet pickled snail, sweet pickled black, sweet and sour cucumber, sweet ginger tooth, sweet pickled cabbage, sweet pickled coriander, sweet and sour cucumber and white sugar garlic. These products are bright in color, rich in sauce flavor, crisp and tender, and moderately salty and sweet.

The famous pickles of "Liubiju" are inseparable from its fine selection of materials and strict production. The raw materials of "Liubiju" kimchi have a fixed source. These producing areas generally have a history of more than several decades, and farmers in these producing areas are often passed down from generation to generation and become old customers of Liuqi.

The quality of pickled pickles is closely related to the quality of the sauce itself. "Liubiju" made its own yellow sauce and sweet noodle sauce to ensure the quality. Its soybean is selected from Majuqiao, Feng Run County, Hebei Province, and is characterized by large, plump, yellow, thin skin and high oiliness. "Liubiju" also selected the golden soybeans from Yongle Store in Tongzhou. Although soybeans are small, they are round, yellow and oily. White flour is selected from the first-class wheat in Laishui County, western Beijing, and processed into ground (heavy refined white flour). Because of its high viscosity, this wheat is especially suitable for making sweet noodle sauce.

Other raw materials, such as making white sugar and garlic, are "six petals of white skin" planted by Fan Xiang's family in Changxindian. The weight of each head is 1223, and seven or eight heads are 1 kg. Get up three days before the summer solstice, or you will get old. Take mud with you when you buy it and keep it fresh.

To make sweet radish, I chose the radish planted by a family named Wang outside Guang 'anmen. This kind of radish is different from ordinary radish. Small in size, it looks like garlic, and the pickles made are crisp and tender with unique flavor. Unfortunately, this radish never appeared again.

The melon wrapped in sweet sauce is selected from the "Eight Black Roads" planted by Wang Guangyi in Paifang Village, xiaohongmen, outside Yongdingmen. The white melon for making sweet pickles is selected from the old foreign melon in xiaohongmen. They are all picked in June and July when the melon seeds are not obvious. Otherwise, picking lean meat early and picking thick skin late will not taste good.

Lettuce is selected from green lettuce planted in Wanzi Village, Taipingqiao Township outside Guang 'anmen, 1 kg 1 piece. Cucumber is selected from five-inch autumn cucumber in front garden outside Andingmen. It should not only have thorns on the top, but also be frosted. In addition, the five-inch radish with white roots in Haihui Temple in the southern suburbs, the broad-leaved old leek in Tongxian County, the sweet snail in Daxiaojing Village outside Guang 'anmen, and the green lentils in Fengtai Weiqiang School all have their own characteristics. During the harvest season, these old customers will drive carts to deliver goods to their doors.

"Liuqi" is responsible for all the procedures of pickle production, and there is a permanent person in charge at all times. Any violation or dereliction of duty will be severely criticized or punished. For example, the production of sauce, from the fermentation of sauce to the fermentation of sauce, must be strictly controlled and carefully operated. Soak the beans thoroughly and steam them, mix them with white flour, put them on a roller and press them, then put them into a mold and put them on a cloth for 10 to 15 days. Then pull it into strips, string it on a shelf, code it, seal it with a cushion and start fermentation. In the later stage of fermentation, the white hairs on the sauce should be brushed with a brush. After 2 1 day, the sauce will be ready. The current high-temperature rapid fermentation method only takes 72 hours. Because of the short time and high temperature, some places are overcooked and some places are not ripe enough, and the sauce made is far less delicious than that made by the old method.

After adding salt to the sauce, the key is to rake it. Rake material is stirred up and down in the sauce jar with a wooden handle rake (a square plate is fixed at the bottom) to make the fermentation uniform. "Six Habitats" stipulates that it is necessary not only to rake at the specified time, but also to ensure a certain number of rakes at a time, and all the polluted air must be discharged. In the first week, I will call 1 time, with 8 rakes each time. Seven times a day in dog days, each time 10 harrow. After the dog days, gradually reduce the number of heartbroken. When the sauce is almost ready, it is only raked 10 three times a day. The sauce made in this way is called Fu sauce, which is not only bright in color, but also sweet in aftertaste.

For example, the production of sweet pickles is also a link and the requirements are very strict. Old melons must be picked in the morning and delivered before noon. Immediately after the arrival of the goods, organize all personnel to wash them with clear water, put them in salt water according to the proportion of golden salt, soak them for 36 hours and then add the sauce. After two days and two nights, take out the melon and dry it for a day or two. If the weather is fine, it can be aired 1 day, and turned once in the middle (deflated); In bad weather, it should be aired for two days and turned twice. Then enter the sweet noodle sauce tank and rake it seven or eight times a day, each time 10. The time of harrowing is specified. The earliest time is 5: 30 in the morning and the latest time is 9: 30 in the evening. If the weather is particularly hot, rake it once or twice. There will be someone on duty at night. When it rains, all the staff should be woken up immediately, and the cylinder head can be completely covered in 5 minutes.

In the past 470 years, "Six Habitats" was developed by this rigorous discipline. We wish this brand with a long history will prosper forever.

Wang Zhihe stinky tofu

Wang Zhihe, a juren from Yuan Xian County, Anhui Province, went to Beijing in 1669 (eighth year of Emperor Kangxi of Qing Dynasty) and tried to land in Beijing. In order to make a living, he started the bean curd business, making a living while studying the next course hard. Once, the tofu was not sold out, and it was midsummer. I was afraid of deterioration, so I cut it into square pieces, added seasonings such as salt and pepper, and pickled it in a small jar. From this, he also rested and did not grind, concentrated on his studies and gradually forgot about it. Even when I returned to my old job in autumn, I suddenly remembered that small pot of tofu. Open it and it smells pungent. It's a pity to abandon it. I boldly tasted it and gave it to my neighbors. Everything is wonderful. Wang Zhihe failed many times, so he began to deal with stinky tofu wholeheartedly. It was introduced into the palace in the late Qing Dynasty and became the daily dish of Empress Dowager Cixi. Empress Dowager Cixi named it Fang Qing, and its value doubled. Sun Jianai, the champion of the late Qing Dynasty, wrote two pairs of Tibetan heads, saying, "Good food travels a thousand miles, and my heart is nourished by my secret." Another picture said, "The sauce is matched with peony in dragon pan and hibiscus flowers with chicken feet all over the garden." Crown is read horizontally as "He Zhi Sauce Garden"

Nowadays, "Wang Zhihe", as an authentic "time-honored Chinese brand", is deeply loved by consumers in China with its five characteristics: fine, greasy, loose, soft and fragrant. The amino acid content of Wang Zhihe sufu 100g can meet the daily needs of adults. The contents of calcium, iron and zinc are higher than those of ordinary food, and it also contains VB 1 and VB2, which has extremely high nutritional value.

Beijing famous dishes:

Chaogan river

It was improved from the "white water chop suey" of the fresh fish mouth "Huixianju" outside Qianmen in the late Qing Dynasty. White water chop suey is cooked in white soup with chopped pig intestines, liver, heart, lungs and seasonings. Because it does not pay attention to seasoning, it is simple to make and has long been unpopular. So the shopkeeper removed his heart and lungs and renamed it "fried liver", which was unique among Beijing snacks for a time.

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. When it is ripe, it is cut into 5-minute-long segments, commonly known as "thimble segments". "Wash the fresh pork liver and cut it into willow-shaped strips with a knife.

Seasoning is to add aniseed to the heated cooking oil, add raw garlic after deep frying, add appropriate amount of yellow sauce immediately after the garlic turns Huang Shi, stir-fry and put it in a jar for later use. Besides, we should cook some delicious mushroom soup. After the raw materials and seasonings are ready, the fried stalks are ready. First put the cooked sausage into the boiling soup, then add the garlic sauce, chopped green onion, Jiang Mo and mushroom soup, then put the raw liver strips into the pot, thicken them with starch, and finally sprinkle with a layer of minced garlic.

After Hui Xianju's fried liver became famous, small restaurants and snack bars in Beijing's Sijiu city joined in one after another, and there were also witticisms on the market with fried liver as the word. For example, when swearing at home, say, "You are so heartless." ; Ironically, people and things that hurt each other say that "pigs and pigs eat fried liver and hurt their own flesh and blood."

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 of Donghuashi Street outside Chongwenmen, Chongwenmen Station 106 tram Ciqikou Station.

Noodles with soybean paste

Northerners mainly make pasta, such as steamed bread, flower rolls, steamed stuffed buns, jiaozi, wonton, pancakes and noodles. But when Beijingers mention "noodles", it means noodles. Zhajiang Noodles: The common one is diced pork fried sauce. Pure semi-fat diced pork with onion, ginger and garlic. It is fried in an oil pan, with yellow sauce, covered with a pot cover and simmered for 10 minutes. At this time, the diced meat was covered with yellow sauce, and the skin was red and bright. The four flavors are pork tenderloin diced fried sauce with three fresh (shrimp, tenderloin, magnolia slices) fried sauce, osmanthus (egg) fried sauce, fried tofu diced sauce, roasted eggplant diced sauce and other vegetarian products, which are oily but not greasy.

Noodles mean "longevity". As the saying goes, "life has three sides", that is, "washing three sides", "longevity noodles" and "connecting three sides" 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."

In early spring, bean sprouts with pinched heads and tails, only two radish tassels with cotyledons, were poured with the remaining Laba vinegar. In late spring, put flowers and pepper seeds in the sauce, which is called pepper sauce. The dough code is green garlic, Toona sinensis bud, pickles, mung bean mouth, radish tassel and silk (strips). In early summer, fresh garlic, blanched fresh peas, shredded cucumbers, shredded lentils and leeks are used to make noodles.

Donglaishun instant-boiled mutton

Donglaishun instant-boiled mutton has eight characteristics: 1. Selection of ingredients: Donglaishun instant-boiled mutton is selected from sheep castrated for one to one and a half years in Xilin Gol League, Inner Mongolia. Because the local water is sweet and the grass is tender, and the grass is rich in minerals, mutton is tender and tasteless. The selected parts are "upper brain", "cucumber strips", "grinding crotch", "big fork" and "small fork" of sheep, and the yield only accounts for 40% of a sheep's clean meat. In addition, all the sheep used are slaughtered by imams, and the company's sheep preparation center selects sheep and selects meat, which is assembled and frozen at one time.

2, the beauty of the knife: Donglaishun instant-boiled mutton can last for a long time, in addition to the fine selection of materials, the requirements of the knife are also very strict. The meat is tender, the color is bright, the knife work is exquisite, the thickness is even, the arrangement is neat, and it looks like a handkerchief. Spread out the sliced mutton and put it on a blue and white plate. Through the meat slices, the blue and white patterns are clearly visible. It is really as thin as paper, as soft as cotton, fat but not greasy, thin but not firewood, cooked in one rinse, and not old after a long rinse.

3, seasoning fragrance: Donglaishun instant-boiled mutton is enduring, and it is inseparable from seasoning fragrance. The seasoning of Donglaishun instant-boiled mutton contains "spicy, spicy, bittern, bad and fresh" ingredients, which constitutes a unique flavor. Donglaishun instant-boiled mutton seasoning consists of five flavors: sweet sesame sauce and peanut butter; Salty-soy sauce, tofu brain; Sour and sweet garlic (homemade big six-petal garlic, sweet and sour); Leek and cooking wine; Leek, Chili oil. At the same time, the unique fishy smell of fish sauce is combined with the flavor of mutton itself to form a unique fresh flavor.

4. Hot pot: Hot pot is specially produced by Donglaishun Processing Factory, which has the characteristics of large carbon capacity, large carbon release, reasonable ventilation opening and long combustion time. In the past, secondary silica in Zhenba area was used as fuel. Now, in order to protect the ecological environment, the environmental protection mechanism carbon is used. Smoke-free, flame-resistant and full of energy. A dozen people ate around the hot pot. Within two hours, the hot pot kept the soup open without adding carbon.

5, the bottom soup is fresh: the traditional Donglaishun hot pot uses clear soup, and the bottom materials are dry rice, chopped green onion, ginger slices and mushroom soup. Among them, mushroom soup plays an important role, which combines with dried seaweed to make hot pot soup delicious.

6, sugar and garlic crisp: the most distinctive seasoning of Donglaishun mutton is sugar and garlic. Daliubao garlic, an excellent variety selected from Daqing River in Bazhou City, Hebei Province, was refined by the company's distribution center for three months. Odorless, sweet and sour, crisp and appetizing.

7. Fine ingredients: There are several ingredients used as meat seasonings at the same time, such as chopped green onion, coriander, potherb mustard and pickled leek ... Although the price is not high, it is essential.

8. Accessories: A remarkable feature of Donglaishun instant-boiled mutton hotpot is its rich variety of accessories. In addition to complete parts, instant-boiled mutton also has various vegetables and cakes, which meet the requirements of complementary meat and vegetables, acid-base neutralization and nutritional collocation.

Fried sesame bean curd

Fried sesame bean curd is a specialty of Beijing, which is not found anywhere else. 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; Put a thick and stagnant layer of dark green powder slurry in the middle, put it in a cloth bag, heat it to boil, and filter out the water, which is sesame bean curd.

Ma tofu is a by-product of the powder room, or leftover, so the price is particularly cheap, and two older children can buy a big bowl. Old Beijingers buy it home and fry it with mutton, sheep tail oil and other things, which is called fried sesame bean curd.

Fried sesame bean curd is an authentic home-cooked dish of old Beijingers. Although it's cheap, it's not easy to fry it well. First of all, we must choose the right raw materials, and we must use sesame tofu made by Dongzhimen Siyanjing Powder Room to be authentic. The ingredients pay attention to the use of pure sheep tail oil and "pheasant neck"