wangfujing snack street: as night falls, diners suddenly gather. Wangfujing snack street is relatively expensive because of its good geographical location. Snacks from all corners of the country come together in one place, which is dazzling.

The snack bar in Wangfujing is authentic. I suggest you go to Dashilan (Qianmen). The road behind Yanlouzi is difficult to walk on the right hand side, and there are many hutongs. There is an alley full of instant-boiled mutton, so go inside, and there are four old brands. Xiaochangchen, tripe-bursting feng, burning in the wallet, the moon wins fasting. There is a "Meiyuan" where you can eat dairy products before you arrive at Hutongkou.

Beijing Snack Street Longfu Temple Snack Street: There are many delicious foods here. You can stroll around and eat here leisurely, and the national snacks are gathered here. Of course, the authentic Beijing-style snacks belong to Bai Kui Laohao. There are authentic bean juice, inby, steamed halogen, and all kinds of kebabs. It is a very authentic Muslim restaurant. When night falls, Xiao Chi is very lively. There are hundreds of meters of food stalls, steaming scenes, and endless hawking. You can stand by the stalls and ask for an enema or fire. The price ranges from 3 to 5 yuan.

Guijie Street: Don't be intimidated by the name. In fact, the name of this street stems from the fact that it is a food street that is open 24 hours a day, and it becomes more and more popular at night. The snack bar here is suitable for three or five friends. The storefront is small and the decoration is old, but there are always a few small dishes that are memorable. Spicy crabs and boiled fish are famous dishes that last forever. In summer, you can also go to Yiyuan Restaurant, with branches on the moon and trees under the quadrangle. It is more like a grand Party, and the waiter's warm greeting and delicious food are everywhere. The quietly rising civilian food duck neck is also a delicious food worth tasting.

jingweier snacks-enema and bean juice

there are more than 111 kinds of jingweier snacks, but for various reasons, there are only a few left, while fried enema, who is called

"no nutrition", and bean juice, which tastes like "rotten swill", have been flourishing for a long time, especially in old Beijing. For this reason, we visited four restaurants dealing in Beijing-style snacks and dishes, and explored the outstanding people of these two kinds of Beijing-style snacks < P >.

Jinghua Restaurant

Location: No.1 Longtan Road

Features: There are a wide range of traditional Jingweier snacks, including some almost lost snacks such as Jiangmi Pear. Authentic Shandong chefs often perform here, and various traditional Shandong dishes are introduced from time to time.

The quadrangle-style Jinghua Restaurant is backed by the beautiful longtan lake. It has the world's largest copper pot and a century-old

tree, and the environment is very elegant. The store operates a variety of Beijing-style snacks, among which the enema is made by adding red yeast rice water, which is pink in color, cut into thin small round pieces and fried in soup. The entrance is burnt and chewy, and the garlic juice is blended to be sticky < P > and thick and fragrant.

The number of bean juice in the food court is the first. The juice is thick and thick, and it is separated by standing for a long time without water slurry. Not only

bean juice tastes authentic here, but also the most complete food to drink with bean juice: inby and horseshoe cake. Pickled vegetables are spicy, accompanied by bean juice, which is very appetizing.

suggestion: the dining table in the small restaurant is too small, so it should be changed to a larger one, and the business hours should be extended.

sihexuan food street

location: 4th floor, Jinglun Hotel, Jianguomenwai Street

Features: it not only deals in traditional Beijing-style snacks, but also introduces local flavor foods irregularly. Dining

The environment is elegant and full of ethnic characteristics.

We can open a snack street in a four-star hotel. Sihexuan is the only one in Beijing. The quaint and unique Beijing-style decoration in the food street makes diners feel fresh. Although the variety of Jingweier snacks here is not complete, it is not less < P >. It's just that there is no bean juice, which makes people feel a little sorry. If people who haven't eaten bean juice are not really Beijingers < P >, then it seems that there is no bean juice in Jingweier snack street, which has lost some Beijing flavor more or less. Fortunately, most diners in this

don't order a bowl of bean juice with a strange smell. The enema here is very thin, and the garlic juice is also put into the plate when it is served. It is finely made, but the overall taste is not authentic enough.

Snack Street not only deals in authentic Beijing-style snacks, but also introduces local flavor foods from time to time,

such as Mala Tang (Sichuan flavor), Lamian Noodles, and Grey Bean (Lanzhou flavor). No matter from the environment or service,

Sihexuan has nothing to say. The comprehensive taste of snacks is also very good, but it lacks some authentic

tastes like street snacks.

suggestion: some snacks are too elaborate and lose their original flavor, so they can be more extensive. For example, the hemp

spicy and hot here is very authentic. The variety of Jingweier snacks can be increased.

Gulou branch of red lantern shabu-shabu village

Location: the first shop in the south of Gulou Snack Street

Features: it specializes in all kinds of Beijing-style snacks, such as sliced soup, paste cake, dough soup, radish skin, casserole hanger and so on.

I've eaten in this snack bar many times, so it's hard to get in touch with shabu-shabu village. Most of the people who come here for dinner are

street people in old Beijing, who come here to eat all kinds of Beijing-style snacks. Although the restaurant is not big, the Beijing-style foods such as Zhajiang Noodles and

Doudou Soup are very authentic. The fried tripe here is very tender, so you have to order a large plate of fried tripe when you eat here. And its enema is also excellent, the soup is fried, the two colors are burnt, and the inside is tender and soft. The fly in the ointment

is that the garlic in the garlic juice is chopped, not mashed into mud, so the juice looks a little light and lacks flavor

. The bean juice here is excellent, thick, without separation, sour in the mouth, rancid and fragrant in the mouth, and it is very enjoyable to drink.

It's just that the restaurant is located in an alley, so it's more difficult for guests who like beer to be convenient.

suggestion: nowadays, most of the snacks in the store are Beijing-style snacks, and more fresh snack varieties should be developed. Some Beijing-style snacks should be made more carefully, such as less pimples in dough soup and bigger ones

.

Tan Genyuan Restaurant

Location: the north side outside the East Gate of Ditan

Features: traditional old Beijing-style service, rickshaws at the entrance of the restaurant, wonderful folk art,

literature and art, variety shows during the meal, and the main business is traditional old Beijing home cooking.

Old-fashioned services with real Beijing accent and Beijing flavor are rare nowadays, and Tangenyuan Restaurant is one of them. The warm service of the 61-year-old grandfather who greeted guests and saw them off at the door here impressed the guests.

Most of the Beijing cuisine in the restaurant belongs to the home cooking of old Beijing and the common food in the streets of the old capital.

There are also high-grade dishes such as abalone and shark's fin. There are many kinds of Jingweier snacks here, such as Toona sinensis bean, jujube nest

head, braised crispy fish, bean juice, inby and so on. The newly introduced enema is grayish black and slightly whitish, fried in soup, with brown and crisp sides and soft and delicious inside. Braised crispy fish is crispy, salty and slightly vinegar-flavored, and it is very exquisite. Bean juice

tastes positive, and pickles with bean juice taste the best, but bean juice has a little more water and is separated for a long time. The sesame bean curd fried with sheep oil

is as smooth and delicate as milk, and the chili oil is spicy and appetizing.

Many celebrities in the field of Quyi were invited in the restaurant, and the performances made the house full of applause, which was very lively. If you really

want to experience the primitive customs of old Beijing, Tan Genyuan should be the main choice.

suggestion: Beijing cuisine is mostly rich and greasy, so more dishes with light taste should be introduced.

Fried tripe in old Beijing [repost]

Among all Beijing snacks, fried tripe and bean juice are the most addictive.

tripe-bursting is the representative of China's diet, which is characterized by "never tired of eating fine food, never tired of eating fine food". A sheep's belly can be divided into two parts, namely, eating faithful food, belly plate (which is divided into yin and yang sides and called "plate core" after peeling), belly collar (which is also divided into "girder" and "silver ingot buckle" and called "belly kernel" after peeling) and so on.

"The soup will be slightly warm in an instant, and the ingredients will be complete, and the wine will be a bottle." White wine is a good partner for the tripe-popping children. With white wine, it is the supreme enjoyment to eat the crispy scattered Dan, the mushroom head or the beef and sheep tripe. Of course, these are also expensive. It doesn't matter if you don't have a lot of money. Lamb belly is the cheapest, and of course it's not very chewy. You can only "swallow the fruit raw".

In the past, tripe-popping was just tripe-popping, but there were no cows. According to the old man of tripe-popping Wang, the water-exploding tripe was started by his father Wang Fukui, and the water-exploding tripe-popping kernel was inspired by Wang Jinliang, who changed the oil explosion into water explosion and spread it.

The quality of fried tripe depends on many aspects, such as material selection, material washing, knife cutting, water explosion, seasoning and so on. If the louver is black, it can be judged that it is a bad cow, and the "grass sprouts" on the stomach are yellow, which proves that the quality of the stomach is different with different foods. Wash your stomach quickly and cleanly, and use cold water; Different parts have different knife methods; The water explosion time is accurate to seconds; Adjust the ingredients carefully, or you will fall short.

In the old Beijing, fried mutton tripe was the main thing, but now it's reversed. Most of them are cattle products, mainly because the mutton tripe is delicate, which is difficult to keep fresh after a little storage and freezing, and it's difficult to grasp the fire in different parts. However, beef veneers are easy to store, and the requirements for chefs are not high, so the Beijing Fried Belly Restaurant has been launched one after another. It's really "radish is too fast to wash mud", and the skill level is not obvious for the time being. What's more, cooked belly is even used. Here are three time-honored brands to choose from:

Shenglong Jin tripe restaurant: No.113, Beitucheng West Road.

tripe-fried chicken restaurant: No.39, Lane 2, Qianmen Wailang Room.

dongxingshun tripe Zhang: No.17, Qian Haidong Yan, Shichahai.

Fried tripe

Fried tripe is a famous snack with Beijing flavor, which was first recorded during the reign of Qing Qianlong, and was mostly operated by Hui compatriots. Beijing's more famous ones are the stone of belly-bursting in Tianqiao, the king of belly-bursting in Dong 'an market and the belly-bursting in the back door, and others are Yang, Feng and Man.

In the past, the way to eat the mutton tripe was very particular. We should select and process it into belly plate, belly gourd, belly powder, belly mushroom, belly kernel, etc. according to the position of the mutton tripe, depending on the customer's choice. The time of explosion cooking varies with different parts. Recently, due to its popularity and the difficulty in ensuring fresh belly goods, there is no supply in different parts as before. In addition to being fresh, the time of frying is just right, and the fried belly is crisp and fresh. If people who eat fried belly can drink, they will always drink two taels and eat two freshly baked sesame cakes. Especially in old Beijing, there is a saying that "if you want to eat autumn, you will have fried belly", which is very particular about eating fried belly when you are in beginning of autumn. Mei Lanfang, Ma Lianliang, Xiao Mushroom, Xiao Bai Yu Shuang, Li Wanchun and other famous pear orchards are very fond of eating.

Production method:

Wash the lamb tripe and divide it into tripe collar, tripe mushroom, tripe pill, tripe gourd, tripe plate and esophagus

Tear off the oil on the tripe surface and the skin with grass buds; Tear off the film on the tripe pill, tripe board, tripe mushroom and tripe gourd, cut into strips along the meat lines, and then cut into small strips horizontally

Put the coriander powder, chopped green onion, sesame sauce, vinegar, soy sauce, Chili oil, bean curd and marinated shrimp oil into a bowl and mix well

Boil half a pot of cold water in the pot with high heat, add the lamb tripe, stir with a colander, and tripe the tripe pill.

Full belly: niujie enters Hutong, and the No.6 and No.51 Niujie stations.

tripe-bursting Bay: Baiqiao, east of Donghuashi Street outside Chongwenmen, and Ciqikou Station of p>116 tram at Chongwenmen Station of the subway.

tea soup

Beijing traditional snacks. Tea soup tastes sweet and mellow, with apricot yellow color and delicate taste. In the "Du Men Zhu Zhi Ci" in Jiaqing period of Qing Dynasty, there is "a bowl of sweet porridge in the morning before eating tea soup and noodles". Old Beijing pays attention to drinking Juyuanzhai outside Qianmen and tea soup plum in Tianqiao.

In February, 1997, 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.

Method of making:

Wash the millet flour, soak it in cold water for two hours, drain the water, grind it into flour, and then make it into millet flour.

Fill the tea soup pot with cold water, bring it to a boil, take a bowl, pour boiling water and appropriate amount of cold water to stir it, add one tenth of the millet flour to make batter, and then rinse the batter with boiling water <

fried liver

Beijing special snacks. It has the characteristics that the soup is bright, the sauce is red, the liver sausage is fat, the taste is thick but not greasy, and it is thin but not sticky. Beijing fried liver has a long history, which was developed from the folk food "Boiling liver" and "Fried lung" in Song Dynasty. During the Tongzhi period of Qing Dynasty, Huixianju made and sold it by the method of not thickening. At that time, it was said in Beijing that "Fried liver was not sticky" When eating fried liver, you should sip along the bowl with a small steamed bun.

There were two kinds of vendors of fried liver in Qing Dynasty: pavement and shoulder-picking. The paver first pushed Huixianju outside the front door.

The fried liver made by Beijing Tianxingju was awarded the title of the first national famous Chinese snack by China Cuisine Association in February, 1997.

production method:

wash the intestines, coil them into bundles, tie them with ropes, cut them from one place, put them in a cold water pot, cook them in cold water until the chopsticks can be penetrated, fish them in cold water, wash off the oil on the intestinal epidermis, cut them into small pieces

, cut them into rhombic pieces, pour cooked lard into the pot, heat them with high fire, and then put them in turn. Add pork intestines, skim off the floating oil when boiling,

add pork liver and soy sauce, cooked garlic paste, raw garlic paste and refined salt and stir well. After the soup boils, immediately thicken it with starch, then boil it, sprinkle with monosodium glutamate and stir well.

Tianxingju fried liver shop: No.95 Xianyukou Street, Qianmen, Chongwen District

Tel: 6712322. This product is dark yellow in color, shaped like a bracelet, burnt and crisp, and has a unique flavor.

inby, men, women and children in Beijing snacks love them. Old Beijing loves inby when eating sesame cakes, and inby when drinking bean juice. Inby is an ancient food.

There was once a "inby Junwang" in Nanlaishun Restaurant. His skill was unparalleled. The fried inby was all brown and yellow, the size was the same, and it was easily broken, so it never felt hard.

inby made by Beijing Huguosi Snack Bar and Qunfang Snack Bar was awarded the title of the first national famous Chinese snack by China Cuisine Association in February, 1997.

making method:

smash alum, alkaline flour and refined salt together, add warm water, grind and stir with a hammer to make foam flowers as big as rice grains, and then pour appropriate amount of warm water to make seasoning solution

take out 11% of the 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 for 1.5 minutes, then dip it in the solution and knead it for a while. Take two small doses, overlap the oil surface horizontally, press a groove horizontally in the middle of the small doses, and then cut a seam along the groove with a small frying knife to form a dough blank

Put the dough blank into peanuts that are heated to 61% by high heat.