Beijing's food customs 1, shredded ginger and pork chops
The shredded ginger fork is also called ginger juice fork, ginger crisp fork and honey fork, which is a Beijing snack with full flavor. Although it is Tao? Beijing famous food? But it is not difficult to do it at home by yourself. Just soak fresh ginger in water first, then use ginger water to make dough, then roll it into even and smooth slices, then sprinkle starch noodles on the slices, fold them into strips, cut them into rows of forks about 2 cm wide and 5 cm long with a knife, stack the two pieces together, cut them three times in the middle, spread them into single pieces, turn them over, and fry them with warm oil and low fire. Next, fork the fried pork chop with honey, boil it with ginger water, then take out the shredded ginger, add white sugar, add maltose after boiling, continue to boil it, then move it to low heat, fork the fried pork chop into the ginger syrup boiled by shredded ginger, quickly honey it, control drying and let it cool.
2, horseshoe sesame seed cake
There is a saying in old Beijing? East group, west group, eat horseshoe biscuits with fruit early? , it is said that the horseshoe sesame seed cake. A rectangular brick hanging furnace is used to make horseshoe sesame seed cake. There is a coal fire below, a hole in the front of it, and several horseshoe-shaped concave molds on the top of the furnace. When baking sesame cakes, stick some sesame seeds on the half-baked cakes that have been made up on the chopping board, brush a layer of oil and sugar water, and stick them in the mold on the top of the stove, and the cakes will be horseshoe-shaped. After baking, it is burnt and hollow outside, and it is just sandwiched in when it is opened. It tastes crisp and sweet, and it is very delicious.
3. Cream fried cake
The cream fried cake in Beijing snacks is a nutritious snack variety. It uses good flour as raw material. After the water boils, it is turned to a small fire, and the flour is poured into the pot. It is quickly stirred until the dough turns from gray to white and does not stick to hands. When it is taken out, it is slightly dried into hot noodles. Dissolve the white sugar and vanilla powder with water, stir the appropriate amount of egg liquid in a bowl, add it into the instant noodle several times, and add the cream, sugar water and vanilla powder for the last time, and knead evenly. Then pour the oil in the pan, and after the fire is high until it smokes, switch to low fire. At this time, divide 500 grams of the well-mixed dough into 40 even balls, press them into round cakes by hand before frying the pan, and oil them one by one. When the cakes swell like balls and turn golden yellow, take them out and roll them with white sugar.
4, sugar ears
Also known as honey twist, it is a common famous product in Beijing snacks, also known as sugar ear, because it is named after being shaped like a human ear. After the sugar ear is fried and shaped, soak it in warm caramel for one minute while it is hot? Honey? . Suitable for eating in autumn, winter and spring, because it is hot in summer and honey is easy to fall off. Honey twist is bright brown butter, soft, sweet and delicious.
5. Rolling around
The origin of snowballing usury is extraordinary, and its processing materials include rhubarb rice noodles, yellow bean, red bean paste, white sugar, sesame oil, osmanthus fragrans, green shredded pork and melon seeds, which is enough to meet the requirement of diversification of ingredients in the nutritional dietary guidelines. Its production is divided into three processes: blank making, stuffing and molding. Done? Rolling around? The outer layer is covered with bean flour, which is golden yellow, with sweet bean filling, soft entrance and unique flavor. It is a delicious food suitable for all ages.
6. Sesame paste sesame seed cake
Beijing people collectively refer to sesame seed cake, which is a popular snack variety. In the past, many Muslim restaurants operated this kind of pasta, most of which were covered with sesame seeds and some without sesame seeds, but no matter what the skin was, the middle was covered with sesame sauce. Hui snacks are often supplied with varieties, such as bean juice with pickles and inby, bean curd with sesame sauce and sesame seed cake, old bean curd with fire, pie with millet porridge, and crispy with beef tongue cake. Sesame sauce sesame seed cake is golden in color, tender in the outside, strong in fragrance, uniform in size, clear and even in layers, and generally the most authentic one with 15 or 16 floors.
7. Hard noodles
Hard pastry is a kind of pasta served at night in Beijing snacks in the past, and it is also a common variety. Due to the change of people's living habits and the improvement of living standards, the number of snacks sold in the streets has decreased, and this snack has also broken down. Hard-faced cakes are sweet and fragrant. In the past, they were sold by craftsmen who walked around the streets, and the shouts spread far away at night.
8, sugar fire
Tanghuoshao is one of the breakfast snacks that Beijingers often eat. It has a history of more than 300 years, and Dashunzhai's tanghuoshao is the most famous. Sugar fire is fragrant and sweet, soft and non-sticky, suitable for the elderly. Kiln-oven sesame seed cake was originally a snack in Hebei province, and later it was introduced to Beijing and became a snack in Beijing. It is characterized by making a furnace out of a cylinder, and baking the biscuit green body directly on the cylinder wall.
9. Aiwowo
Powdered glutinous rice is put into the steamer, and mixed stuffing and flour are rubbed. Muddy as glutinous rice balls, it's called Aiwowo. ? That is to say, the traditional snack of old Beijing: Aiwowo. The glutinous rice used for the skin of Aiwowo has been steamed, and the stuffing is also fried with peach kernel, melon kernel, sesame kernel and white sugar in advance, so it can be eaten after cooking. 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, which is now available all year round.
10, inby
Inby, a snack in Beijing, is loved by men, women and children. Beijingers eat baked wheat cakes, often like to eat inby, and they must eat inby when drinking bean juice. Inby can be stored for ten days and a half months, and its quality is unchanged, crisp as ever, and crisp without peeling. It has been a favorite food for thousands of years. Past? Inby? They are usually sold in porridge shops, bean juice shops and snack shops. It is recorded in Beijing Dialect Dictionary:? Make a ring, the size is like forging, especially crisp. ?
1 1, prickly heat twist
Twist with prickly heat is one of the best halal snacks in Beijing, and it is very popular among the people. There are also people who call it "Zhuzi" and "Huanbing", which are fancy varieties of twist. It is said that ring cakes existed as far back as the Warring States period. After the Qin and Han Dynasties, why? Cold food festival? You must eat food. It is more troublesome to make. In advance, put alum, alkali, brown sugar and sweet osmanthus in a basin and melt it with warm water, then pour the flour into it and mix it evenly. After mixing, roll it up in long strips for a while, and then pull it into a small dose of 40 grams.
12, snail turn
Snails use standard powder, sesame sauce, oil, salt, pepper, fennel and alkaline noodles as raw materials. First, knead the dough with standard flour, hair flour and alkali into long strips, pull it into small dosage of about 75g, roll it into thin slices, spread it with sesame sauce, roll it into a cylindrical shape, press it flat, and cut it from the middle. Don't compact the layer, put the two pieces together after cutting, and knead the edge on the back with the layer facing down. Pick up both ends with one hand as the center, and hold it with one hand and the other hand as the edge.
13, pea yellow
Pea yellow is a traditional snack in Beijing. According to Beijing custom, you should eat pea yellow on the third day of the third lunar month. Therefore, whenever pea yellow comes on the market in spring, it will be supplied until the end of spring. There are two kinds of pea yellow in Beijing: palace and folk. The flower pea produced in Zhangjiakou is the best. Pea yellow is a traditional snack in Beijing, which was introduced into the Qing Palace together with kidney rolls.
Object 14, sugar roll _
Candied fruit is a famous product in Beijing-style snacks, which is favored by Chinese and foreign diners, especially female diners. The main ingredients of the candied fruit are yam and jujube, with auxiliary materials such as plum, peach kernel and melon kernel.
15, noodle tea
Noodle tea is usually sold in the afternoon among Beijing snacks. A poem says:? Do you always have to add dried ginger sesame sauce when you wake up in the afternoon? . Drinking noodles is very particular about how to eat. When eating, you don't need chopsticks, spoons and other tableware, but you can drink the bowl in circles along the bowl with one hand. I am afraid that non-old Beijingers can't eat this way. It has something to do with tasting the flavor of noodle tea. It is prepared by frying flour in a pot until the color is yellow and hemp seeds are brown, adding osmanthus fragrans and bovine bone marrow oil, mixing and rubbing evenly, then putting the evenly rubbed tea in a bowl, adding white sugar, and making it paste with boiling water.
Customs in Shanghai 1, Peach Blossom Porridge
Some people in Shanghai, Tomb-Sweeping Day, like to eat peach blossom porridge. Qingming is the most prosperous time for peach blossoms, and it is also a day to mourn for the past, which is found in the widely circulated Qingming custom? Peach blossom porridge? This one, Kong Shangren's Peach Blossom Fan in Qing Dynasty? Send a fan has such a lyric:? On March 3, Liu Lang arrived, went to the dressing room hand in hand, and had a full peach blossom porridge. ? This was originally the Han nationality in the Tang Dynasty? Cold food festival? Food, because the date of Tomb-Sweeping Day and the Cold Food Festival is close, so after two for one, food? Peach blossom porridge? It has become a custom of Qingming.
Of all the special foods in the Cold Food Festival, peach blossom porridge is the most popular, which is inseparable from the beautiful meaning represented by peach blossom. The raw materials and practices of peach blossom porridge are very simple. The raw materials are peach blossom, japonica rice and brown sugar, and crystal sugar can also be used instead. First, the japonica rice is boiled into porridge, then a few grams of peach petals are added, and finally the crystal sugar is added until it is dissolved. Authentic peach blossom porridge uses fresh peach petals.
2. Lotus root
Residents in Tomb-Sweeping Day, Jiangsu and Zhejiang have the habit of eating lotus root, which is to wish silkworm babies to vomit silk often and well. Lotus root, which means that the lotus root is broken, expresses the nostalgia for the ancestors and their deceased relatives, and is also one of the dishes for ancestor worship.
According to legend, the kitchen smoke is forbidden in the 150 th Five-Year Plan, and the red lotus root youth group recommends it first. ? During the Qingming Festival, glutinous rice lotus root is also a fresh food in addition to the Youth League. ? Rock sugar, lotus leaf, Toona sinensis leaf, Artemisia argyi leaf, and fragrant hazelnut are boiled with steam for 2 hours, stewed at the remaining temperature for 7 hours, and then cooled. This method retains the original nutrition of lotus root and the fragrance of glutinous rice and sugar. Even after vacuum packaging, readers still feel soft, sweet and fragrant when they eat it.
3. Youth League
Shanghai people had the custom of eating Qing Tuan before and after Qingming Festival, which can be traced back to the Zhou Dynasty more than 2,000 years ago. Youth League is a kind of green cake group made of grass-head juice, and its practice is to mix tender wormwood and mucro grass (there are generally three kinds of wild vegetables used for youth league, such as Hu Cai, Artemisia argyi, and Qu Qu. After soaking, the color of the mud cucumber is green, which used to be common, but now it is rare. Put it into a large pot, add lime to steam it, remove the lime water, and knead it into glutinous rice flour to make a bright green dumpling. At present, the main body of the green dough is made of glutinous rice flour, which is blended with green wormwood (grass head juice) to form a green cake dough, usually with bean paste or sesame stuffing. Keep the habit of cold food when eating. For Shanghainese, the Youth League is an indispensable offering for ancestor worship in Qingming Festival.
4. _ Fish
Jiangnan is known as the custom of eating fresh river before Qingming. Speaking of the most beautiful flavor in spring, I'm afraid there are many disputes about vegetarian dishes, but in meat? Is spring the first fresh? The title of _ fish is well-deserved to belong to one of the three delicacies of the Yangtze River. Southerners, especially Shanghainese, are very particular about the time to eat fish. Eating _ fish, with Qingming as the dividing line, is the best season before Qingming, and it is already eating _ fish at Qingming? Last season? Time is very short.
_ Fish has many ways of eating, such as steaming and carving. _ Fish tastes delicious, but the method is simple. Shredded shallots and ginger, with soy sauce and salt, can be stewed, and there is nothing particular about big dishes. Steamed fish, fresh and delicate, is contained in the mouth, and the delicious taste reverberates between the teeth for a long time.
5. Purple bamboo shoot tea
Shanghai used to eat peach porridge and purple bamboo shoot tea in Tomb-Sweeping Day, and there was a custom of offering sacrifices to the platform and welcoming the city god to make a tour. Purple bamboo shoot tea, also known as Huzhou purple bamboo shoot and Changxing purple bamboo shoot, is a traditional famous tea in China, produced in Changxing County, Zhejiang Province. It was famous as early as 1200 years ago. Because of the exquisite tea-making technology, the tea buds are tender, the color is purple, and its shape is like bamboo shoots, so it is named purple bamboo shoot tea.
Every year, one bud and one leaf or one bud and two leaves are picked from Qingming to Grain Rain, and their production goes through the processes of spreading, deactivating enzymes, tidying, spreading, cooling, primary drying and re-drying. The best tea buds and leaves are like bamboo shoots; The superior tea buds are tender and the leaves are slightly spread, which looks like orchids. After brewing, the tea soup is clear and bright, the color is green and purple, the taste is fresh and refreshing, and there is a faint orchid fragrance.
In addition, according to the old custom in Shanghai, the steamed cake dough used for sacrifice is penetrated with wicker, dried and stored. On the day of arrival in long summer, it will be fried and given to children. It is said that after eating it, it will not get sick in summer.
The custom of going to the grave in Qinghai
Going to the grave is a very important activity, so the whole family should discuss it in advance and make careful arrangements. On the day of going to the grave, people go to the grave with sacrificial supplies and food at home. The traditional sacrificial offerings are paper money, mingbi, and 12 big steamed buns. The prepared food includes wine, rice soup, milk tea and meat. After burning paper on the grave, the food brought by each family is gathered and eaten.
Add soil
Every year, when going to the tomb on Qingming Festival, everyone in the family has to carry it or carry it, take some soil from a distance and add it to the tomb. The bigger the tomb, the more prosperous the family will be.
Gunmantou
Enough to eat and drink, it's time to go down the mountain. Before leaving, a ceremony will be held, in which the elders of the clan will select some steamed buns and roll them down from the grave, and the descendants will kneel in a circle around them, and whoever rolls the steamed buns into his arms will smile. It is said that people who get steamed bread have good luck, childless people can have children, unmarried people can find partners, people who study can be admitted to universities, and people who have no jobs can find good jobs? In a word, this steamed bread is a lucky star, which can bless all wishes to come true. After eating and drinking, I packed the steamed bread that rolled into my arms, and the family went down the mountain slowly. On the way, if you meet beggars or shepherds, give them all steamed bread and leftovers. Because this day is a day to do good, let the ancestors see that his descendants are also charitable and virtuous people.
Shampoo and haircut
A long time ago, Qinghai people had another custom in Tomb-Sweeping Day. When they came home after sweeping the tomb, women would wash their hair and have their hair cut on this day. In the old days, women didn't cut their hair. They usually just made it up. On this day, the code is opened and the women at home help each other to decorate and take care of it. Boil a can of thick flax water, sip it on the washed hair, and then comb a shiny bun. The old ladies touched the newly combed stiff magpie tail bun and grinned with toothless mouths.
Guess what you are interested in: 1. Sixth grade Chinese unit composition Tomb-Sweeping Day.
2. What food does Tomb-Sweeping Day eat?
3. The origin of Tomb-Sweeping Day eating cold food.
4. Tomb-Sweeping Day customs
5. What does Tomb-Sweeping Day eat?