Speaking of the delicacies in the hutongs and alleys of old Beijing, how many Beijingers grew up in their childhood? The long and slender hutongs and alleys contain noisy and pyrotechnic sounds of people, as well as the sounds of snoring from time to time. There were shouts, and with the shouts came the delicious food hidden in the alley. Next, come with me to find the food memories in your childhood!

Old Beijing Food

Donkey Rolling

The outer layer of the donkey rolling should be wrapped A layer of delicate soybean noodles, it is this step that gives the bean noodle cake the name "Donkey Rolling". When the semi-finished bean flour cake is rolled in soybean flour, it looks like a rolling donkey kicking up layers of dust, hence the name.

Donkey rolling not only has a wonderful taste, but also has a bright appearance. The combination of red, white and yellow colors gives people a warm and sunny feeling. In the hutongs of old Beijing, on the trolleys walking through the streets, the delicious and moving donkeys rolling along gradually fade away with the memories of old Beijing.

Food in the alleys of old Beijing

Candied haws in old Beijing

The only touch in the dark and gray old streets and alleys of childhood The bright color is the candied haws stuck on the pole of the sack. Along with the candied haws of sugar came the sound of rolling bicycle wheels and loud shouts, and soon groups of children were attracted.

The delicacies of old Beijing can be said to be the most widely spread. Nowadays, candied haws of sugar can be tasted in various places across the country, and candied haws of sugar is no longer a rare delicacy in childhood, but is called the most popular delicacy. It is a common snack, but the only thing that embodies the sustenance of old Beijingers is the fresh and pure candied haws in the alley.

Old Beijing Food

Jingbajiu

Jingbajia is a delicacy developed by the imperial kitchen of the Qing Dynasty. It is also known as the "Big Eight Pieces". Each of them has a beautiful meaning. It is also because of the beautiful ideals given by people that Jingba pieces were warmly welcomed in the process of spreading to the people, and they continued to appear in the alleys of old Beijing in the late Qing Dynasty.

For old Beijingers, Jingba Piece was a must-have during the New Year or when visiting homes. The pastry is made from condensed refined lard, with a hint of rice noodles and The aroma of tar and the soft, glutinous and sweet filling under the crispy exterior reflect the old Beijingers’ good expectations for the future.

Food in the alleys of old Beijing

Poria Cake

Poria Cake is named not only because of the Poria cocos in its ingredients, but also because of its light and thin skin Like paper, white as snow, like pure Yun Poria slices. She is as indifferent and peaceful as a young girl sitting quietly. It is said that even the Empress Dowager Cixi could not resist the temptation of Poria cocos cakes and once generously rewarded her favorites with Poria cocos cakes.

The fresh Poria cake is hot inside but soft and cold on the outside. The filling made with honey, osmanthus and pure Poria fine powder has a dense texture, and the aroma is surrounded by the snow-white outer skin. Hidden and hidden, only by tasting it in person can you feel the comfort and beauty of the strong aroma exploding in your mouth.

Old Beijing Food

Duck Cake

In the alleys of old Beijing, there was once a small shop hidden. The old chef from the Imperial Kitchen of the Qing Dynasty adopted the cooking traditions and techniques from the palace to introduce unique pastries to the common people of old Beijing. Duck crisps are also one of the pastries spread by the old chef.

Freshly baked duck meat crisps have the best taste. At this time, the duck meat is soft and tender, and every trace of meat texture seems to contain a pool of juice. The salty duck meat and sweet skin are in your mouth. The saliva is blended in and the aroma is extended to the greatest extent, attracting a succession of old Beijingers as soon as it comes out of the oven.

Food in the alleys of old Beijing