Traditional cheese making requires baking in wooden barrels and cooling with ice.
In the past, the large wooden barrels of the Wei family of cheese were about 80 cm in diameter, 60 cm in height, and had an iron plate at the bottom. Each layer could hold 10 bowls, and up to six layers, one barrel could hold as many as 60 bowls.
Liang Shiqiu also recorded this in his book: "I personally am afraid of drinking milk... but I like to drink it when it is made into cheese. There are cheese shops... The most famous one is on the west side of Beitou Road, Qianmenwaijianger Hutong.
, I can’t remember his brand name. The milk in his cheese is mellow and fresh, so it has a unique taste. The large bowl with fruit is especially good. There are melon seeds in the cheese, which gives it a unique flavor.
Every time I pass by here, I must drink two bowls of it." "People who have lived in Peiping for a long time will inevitably get greedy and want to eat in Peiping, and cheese is one of them." Before liberation, in addition to Liang Shiqiu, famous people such as Pu Jie, Lu Xun, Lao She, and Hu Jieqing were cheese lovers.
A frequent visitor to the Wei family.
People in the Peking Opera community have even more grand events.
Domestic and foreign media describe Cheese Wei's cheese as "fresh and delicious, dare to compete with a beautiful lady, quench thirst after drinking it, fragrant and moist, cheeks moist with crisp". It can be seen that lingering here and there, eating elegantly can be done here.
Needless to say.
In March 2003, Cheese Wei joined the team preparing to establish the "Old Beijing Traditional Snacks Association".
Under the leadership of the initiator Mr. Hou Jia, seven time-honored brands including "Baodu Feng", "Nian Gaoqian", "Hubu Street Ma Ji Yueshengzhai", "Junwang Deshunzhai", "Sheep Head Horse" and "Tofu Naobai" jointly organized the "
The First Traditional Snack Tasting Banquet of Old Beijing”, “Spring Festival Delegation Visit of the Ministry of Foreign Affairs at Laoshe Tea House”, “Commemorating the 600th Anniversary of the Construction of the Mutianyu Great Wall”, “National Museum’s Appreciation to American World War II Veterans for Donating Items”, “Former Vice President Rong Yiren’s Family Banquet”, etc.
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The founder of Cheese Wei is Mr. Wei Hongchen, also known as Wei Long. In the early years of Guangxu's reign in the Qing Dynasty, he set up stalls selling cheese in front of several theaters near Dashilan outside Qianmen, such as Sanqing, Qingle, Guangdelou, Zhonghe and other theaters.
door.
In 1888, the fourteenth year of Guangxu's reign, he rented a front room on the west side of Menzhang Hutong Road. The name was Linji Cheese Shop.
The late famous writer Liang Shiqiu recorded this in his book: "There are cheese shops. Near my home, there is one at the foot of the Dongsi Archway. The most famous one is on the west side of Beitouer Road in Qianmenwaimenzhao Alley.
, I can’t remember his name. I opened the curtain and went in. There was no equipment inside, just a few large wooden barrels on one side and a few seats on the other side. Their buttermilk was pure and fresh, so it had a unique taste.
The ones with fruit are especially good. There are melon seeds and kernels in the cheese. It has something to chew and has a unique flavor. Whenever you pass by this place or come out after a performance, you will definitely drink two bowls of it... People who have been away from Peiping for a long time will inevitably get greedy.
"If you think about the food in Peiping, cheese is one of them."
In addition to Mr. Liang Shiqiu who often visits, there are also Puyi, Pujie, Lu Xun, Lao She, Hu Jieqing and other people from the Peking opera and folk arts circles, such as Tan Xiaopei (Fifth Master), Tan Fuying, Tan Yuanshou, Ma Lianliang, Jin Shaoshan, Li Wanchun, Wang Peichen,
Xiao Mushroom (Chang Baokun), Li Lihua, Han Langen, Xie Tian, ??as well as Ma Sanli and Chang Baohua, etc.
In 1992, Mr. Ma Guobin, Ma Sanli’s adopted son, came to me in Xisi Snack Alley and told me that his godfather always wanted to eat dried cheese from Cheese Wei’s in Menzhan Alley and bring it to Tianjin.
International friends such as Japan, Thailand, and the United States all bring cheese and cheese back to their home countries as delicacies to their friends. The American World Journal and Japanese newspapers have reported on cheese cheese, and Taiwan, Hong Kong, and Macau have even adopted their favorites.
Also take it away.
"Linji Cheese Shop" is run and directed by his grandfather Wei Hongchen. It sells cheese in all seasons. During the best time in summer, it sells 24 barrels of cheese a day, about 1,500 bowls.
They also sell ice cream in the summer. I remember when I was a child, I only used egg yolks as the raw material for making ice cream, not the egg white. This is another sign of the genuineness of the time-honored brand.
In winter, as the climate changes, beef bone marrow oil tea and milk rolls are mainly sold.
From the establishment of "Linji Cheese Shop" in 1888 to its closure in 1954, this was the first stage of cheese Wei's business (During this period, Wei Wenjun and others also briefly operated in Tianjin, and did not withdraw to Beijing until the shots were fired at the Marco Polo Bridge when Japan invaded China).
With the deepening of reform and opening up, Wei Guanglu retired from the aerospace front and along the road of reform and opening up, with the cooperation of his wife Mu Chengxian, his children Wei Ning, Wei Qiang, and Wei Ying, and with the support of relevant superior departments, Wei Guanglu's Cheese
Like a bright light turning on again.
With the changes in the market economy, he has successively worked in Xuanwu District Zaolinqian Street Market, Bell and Drum Tower Market, Xisi Snack Alley, Urban and Rural Trade Center, Wanfangyuan, Niujie Snack City, Chaowai Huapu Building, Sogo Department Store, Qianmen Lao
It has operated at the Railway Station, Wangfujing Snack City, Old Beijing Street on the underground floor of Xindong'an City and Landao Building.
With the advancement of the times and the needs of the people, Wei Guanglu made some innovations on the basis of inheritance, such as foods that were not available in the past: almond tofu, pea yellow, jujube fruit, sour plum soup, dried fruit, iced glutinous rice cake, purple rice porridge
, osmanthus, dates, fried red fruits, candied kumquats, etc., are very popular among all walks of life.
For example, a German friend is tall and likes to eat almond tofu, and can eat up to six bowls at a time.
Taiwanese friends like to drink sour plum soup.
If these snacks are combined on a table, they will be really red, yellow, and black, which is another manifestation of the excellent color, shape, and taste of Beijing snacks.