Beijing is listed as the eighth best gastronomic city in the world by Forbes [61].

Beijing's flavored snacks have a long history, a wide variety of varieties, exquisite materials and fine production, and are well-known.

The Qing Dynasty's "Dumen Bamboo Branch Ci" says: "Three big bucks are spent selling good flowers, cutting cakes makes ghost legs chatter, a bowl of sweet pulp porridge in the morning, then tea soup and noodles; fried cakes with cold fruit and sweet ears, hanging furnace sesame cakes Aiwowo,

The forks are sold freshly, and the hard noodles are called glutinous rice dumplings; the plates are full of Shaomai wontons, and the newly added glutinous rice dumplings are added. "These snacks are sold at temple fairs or street markets, and people will encounter them accidentally.

Beijing vividly calls it "meeting food".

Representatives of candied haws-gluts and Beijing-style snacks include bean juice, bean flour crispy candy, sour plum soup, tea soup, steamed buns, poria pancakes, candied fruit, candied haws, ai wowo, pea yellow, donkey rolling, enema, fried belly, fried liver, etc.

The raw material of the cultural heritage Donkey Rolling is steamed yellow rice noodles with water. When kneading the noodles, add a little more water to make it softer.

In addition, fry the soybeans and roll them into noodles.

When making it, dip the outside of the steamed and yellowed rice noodles into soybean flour and roll them into slices, then spread them with red bean paste filling (brown sugar can also be used), roll them up, cut them into small pieces of about 100 grams, and sprinkle with white sugar.

When making, the stuffing is required to be rolled evenly, with clear layers, and a yellow appearance. It is characterized by being fragrant, sweet, sticky, and has a rich soybean flour aroma.

Bean flour cake uses soybean flour as its main raw material, so it is called bean flour cake.

But why is it also called "donkey rolling"?

It seems to be a metaphor. After it is made, it is rolled in soybean noodles. It looks like a real donkey rolling in the countryside and raising dust, hence the name.

Even the predecessors had doubts about this.

"Miscellaneous Odes of Yandu Snacks" says: "The brown sugar water stuffing is cleverly arranged, and the yellow noodles are buried in balls of beans. Why do people call 'donkey rolling'? It's almost humorous to call it a name." It also says: "Soybeans stick to rice, steamed

Cook it, wrap it with brown sugar water stuffing, roll it in fried bean noodles, put it on a plate and sell it, so it is called "Donkey Rolling"." Method 1 Ingredients: Jiangmi powder, red bean paste, soybean noodles 1. Bajiang.

Pour the rice noodles into a small basin (the amount depends on the number of people eating, more if there are more people, and more if there is a greedy cat), mix it with warm water to form a dough, take an empty plate, and spread it on the bottom of the plate

A layer of sesame oil will prevent the steamed noodles from sticking to the plate.

Place the noodles on a plate and steam in a pot for about 20 minutes. High heat for the first 5 to 10 minutes, then reduce to low heat.

2. Fry the soybean noodles while the noodles are steaming. Pour the soybean noodles directly into the pot and stir-fry until they become golden brown and have a little mushy smell (note: a mushy smell does not mean that they are black!) and fry for about five minutes.

Remove from the pan.

3. Pour out the red bean paste, add half a small bowl of water, stir evenly, and set aside.

4. When the noodles are steamed (they should be spread on a plate and steamed), take them out, sprinkle a layer of soybean noodles on the chopping board, put the glutinous rice noodles on it and roll it into a large piece, and spread the red bean paste evenly on it (

Leave a section at the very edge (do not wipe it)), then roll it into a roll from the beginning, and sprinkle more soybean flour on the outermost layer.

Donkey Rolling Donkey Rolling (8 photos) 5. Cut it into small sections with a knife (when cutting sticky noodles, dip the knife in water so that it will not stick to the knife), paste a layer of soybean noodles on each section, and then put

On the plate, in this way, a plate of delicious donkey rolls will come out of the pot.

Method 2 snack ingredients: 100 grams of glutinous rice flour, 25 grams of corn starch, 30 grams of sugar, 3 tablespoons of salad oil, 150 ml of water, some fine sand, appropriate amounts of soybean flour and shredded coconut.

Production process: 1. Mix glutinous rice flour, starch, powdered sugar, salad oil, water, etc. to form a slurry; 2. Prepare a square microwave lunch box and a microwave food bag, put the food bag into the lunch box, and put the slurry

Pour into the food bag and organize the food bag without wrinkles. Microwave for 5 minutes. 3. Take out the food bag, lay it flat on the chopping board, then use a rolling pin to gently roll it out, making it slightly thinner and longer, and then separate it.

Cut the food bag into two pieces, close-up (15 photos) 4. Cut the food bag, peel off the film on it, and cut a hole of about two centimeters in the fine sand bag. The size of the hole is related to the amount of fine sand squeezed out.

, squeeze it into the middle, and then cut the lower food bag, so that it becomes two pieces. 5. Hold the food bag, wrap the glutinous rice slices in fine yarn, roll them up, and knead them together; 6. Place plastic wrap on the chopping board, sprinkle with soybean powder, and

Put the glutinous rice rolls on it, remove the food bag, and roll it full of flour so that it won't stick to your hands. 7. Cut it off quickly and roll in shredded coconut in the same way.

Technique points: 1. The fried soybean noodles should have a mushy taste, but be sure not to turn black.

2. The steamed glutinous rice noodles should be spread on the plate.

3. When cutting sticky noodles, moisten the knife with clean water to prevent the knife from sticking.