Steamed cake/steamed bread with sweet stuffing made of glutinous rice
Beijing traditional snacks, around the Lunar New Year every year, snack bars in Beijing have to supply this variety until late summer and early autumn, so Aiwowo is also a spring and autumn variety, and now it is available all year round. Love for Wo Wo has a long history. Liu Ruoyu, an internal supervisor during the Wanli period of the Ming Dynasty, said in the Proceedings: "Taking sesame and glutinous rice as a cold cake and Dan pills as a nest, that is, the ancient' not falling clip'." The glutinous rice used for the outer skin of Aiwowo is steamed, and the stuffing is also fried with peach kernel, melon seed kernel, sesame seed kernel and sugar in advance. You can eat it when it is cooked. Therefore, "Yan Dou Snack Miscellaneous Poems" said: "When white rice enters the steamer, assorted noodles are frustrated. It's like dumplings that don't need to be cooked. The halal food is called "Aiwowo". It is also noted that "Aiwowo is one of the foods sold by the Hui people. It is steamed with rotten glutinous rice, wrapped with various fillings when it is cold, and made into a circle with flour. Different sizes, depending on the price, can also be eaten cold. "
Wandou cake
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 is listed 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 peas produced in Zhangjiakou are the best. Pea yellow, a traditional snack in Beijing, was introduced into the Qing Palace with kidney flowers. The finished pea yellow is light yellow, delicate and pure, melts in the mouth, and tastes sweet, cool and refreshing. Peas are beneficial to diuresis, quenching thirst, regulating middle qi, relieving sore toxin, diminishing inflammation, relieving summer heat, lowering blood pressure, reducing fat and losing weight.
Tomatoes on sticks
Sugar-coated haws are also called sugar-coated haws, sugar piers in Tianjin and sugar balls in Fengyang, Anhui. Sugar-coated haws are traditional snacks in China. It is made by stringing wild fruits with bamboo sticks and dipping them in malt syrup, which quickly hardens in the wind. The common snacks in northern winter are generally made of hawthorn, which is thin and hard, sour and sweet, and very cold. Generally, you can only eat authentic candied haws when you visit temple fairs. Now everyone is very busy, and they all go out to travel on holidays. Buy some packaged candied haws to prepare at home, and come to a pack when you want to eat.
Rolling donkeys, Beijing snacks
Bean powder cake, also known as snowballing usury, is one of the ancient 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 with soybean flour and rolled into pieces, then wrapped with 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 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. 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. But why is it called "snowballing"? It seems to be an image metaphor. After it is made, it rolls in soybeans, as if the country really snowballs and raises dust, hence the name.
Cream fried cake
It is the most nutritious snack in Beijing. Cream fried cake is round, tender outside, rich in flavor, rich in nutrition and easy to digest. In addition to cream fried cakes, there are yellow wheat fried cakes and glutinous rice fried cakes (with water milled rice, the best quality). Noodles should be mixed with water and then fermented. Noodles should not be too hard, knead a little alkali properly. When making, grab a piece of flour once or twice, press a hole in the middle with your fingers, wrap it with bean paste, seal it, and fry it with the bag until golden brown. This kind of fried cake is very popular because it is tender inside and out.
Beijing bajian
There are three kinds of eight pieces of Beijing: eight crispy skins, eight small milk skins and eight fine wine skins. They are all snacks with stuffing, and the main difference lies in the skin: eight pieces of pastry are pastry, mixed with flour twice, and the surface is crisp; Eight pieces of wine skins and milk skins are hard-skinned snacks. Mix the flour well at one time, and add appropriate amount of yellow wine, brandy or fresh milk respectively, which is fragrant with wine and milk. In addition, their shapes are slightly smaller than the big eight pieces, and there are fewer patterns.
Beijing Bakuai stuffing is mostly fried stuffing. The main ingredients are sugar, hawthorn, jujube paste, sand and so on. , plus some nuts, osmanthus, roses, honey and other accessories. Delicate silk, soft taste, with the sweet smell of honey, so it is also called "honey stuffing". The general characteristics of Beijing Eight Pieces are: white color (slightly yellow skin color if mixed with soybean oil and rapeseed oil), crisp and soft taste, pure sweetness and saltiness, in addition to wine fragrance, milk fragrance, jujube fragrance, bean fragrance, kernel fragrance and natural floral fragrance.