Beijing's flavor snacks have a long history, a wide variety, exquisite materials and fine production, and are famous far and near. "Du Men Zhu Zhi Ci" in Qing Dynasty said: "The three big money sell flowers, cut cakes and make trouble, drink a bowl of sweet porridge first in the morning, and then eat tea soup and noodles; Fried cakes with sweet ears and cool fruits, baked cakes with hanging furnace in Aiwowo, forks that have just been fired and sold, and the hard noodles are called Bobo; The wonton of steamed dumplings is full of vegetables, and the newly added glutinous rice balls are also good ... "These snacks are sold at temple fairs or street fairs, and people will accidentally meet them, which is vividly called" conference food "in old Beijing.
Bean juice-a delicious food that is difficult to swallow
Crispy bean flour-handle it gently and swallow it slowly.
Sour plum soup-the "originator" of soda.
Tea soup without tea leaves
Xiaowotou-the "farmhouse meal" in the palace
Enema-not "flushing"
Fried belly-not "fried"
Poria cocos cake-beautiful and nourishing
Preserved Fruit and Preserved Fruit —— Ancient "Four Seasons Fresh Fruit"
Sugar-coated haws-Spring Festival is announced in the bittersweet.
Aiwowo- good-looking, good story.
Pea yellow-I want to eat it when I eat it.
"Rolling on a donkey"-no donkey
Fried liver-not "fried"
Beijing mainly has the following snacks:
Bean juice, inby, fried dough sticks, oil cakes, pancakes, steamed bread, fried liver, tofu, wonton, Zhajiang Noodles, braised pork, fried belly and so on. ...
Where you can eat more:
Wangfujing snack street (East Chang 'an Street 103, 104 opposite Wangfujing Gongmei Building) is going to be "slaughtered".
Pay attention to hygiene in Dong 'anmen Night Market (North Exit of Wangfujing Street, 103, 104 Sun Dong 'an Market).
Long Fu Temple snacks (East Temple Long Fu Temple, 10 1, 106, 109 East Temple) are generally ok.
Huguo Temple snacks (Huguo Temple, No.22, No.47 and No.409 north of Li Pingan Road) are more "popular".
Nanlaishun Snack (No.5 niujie South Road, 10, 109 niujie) has a halal flavor.
Cooked lamb belly or pork belly
Fried tripe is a famous snack in Beijing. It was first recorded in the Qianlong period of Qing Dynasty, and was mostly run by Hui compatriots. The famous ones in Beijing are Tianqiao Fried Belly Stone, Dongan Market Fried Belly King, Back Door Fried Belly, and Yang, Feng and Man.
In the past, the way to eat mutton tripe was very particular. It is necessary to select and process into belly plate, belly gourd, belly powder, belly mushroom, belly kernel and so on. According to the abdomen of the sheep, depending on the customer's choice. The cooking time varies with different parts. Recently, due to its popularity and difficulty in ensuring fresh belly goods, different regions have not supplied them as before. Besides being fresh, the frying time is just right, and the fried belly is crisp and fresh. If people who eat fried tripe can drink, they will always drink two or two and eat two freshly baked sesame cakes. Especially in old Beijing, there is a saying that "if you want to eat autumn, you must eat fried tripe". When you are in beginning of autumn, eating fried tripe is very particular. Mei Lanfang, Ma, Xiao,,, and other famous pear growers all like it very much.
Production method:
After washing, the lamb belly is divided into belly collar, belly mushroom, belly pill, belly gourd, belly plate and esophagus.
Tear off the oil on the belly and the skin on the side with grass buds; Tear off the film of belly powder, belly plate, belly mushroom and belly gourd, cut into strips along the meat line, and then cut into small strips horizontally.
Mix coriander powder with chopped green onion, sesame sauce, vinegar, soy sauce, Chili oil, tofu and pickled shrimp oil in a bowl.
Boil half a pot of cold water in the pot with high fire, add the mutton tripe, stir with a colander, spread the mutton tripe for 5 seconds, add the tripe for 7 seconds, add the tripe mushroom, tripe collar and tripe for 8 seconds, and put it into the esophagus 12 seconds. After cooking, remove it and put it in a plate, dip it in seasoning.
The tripe is full: niujie enters the Hutong, and the No.6 and No.50 Niujie stations.
Tripe Bay: Baiqiao East of Donghuashi Street outside Chongwenmen, Chongwenmen subway station.
106 tram Ciqikou Station.
Porridge of millet flour and sugar
Beijing traditional snacks. Tea soup tastes sweet and mellow, with apricot color and delicate taste. There is a record in "Du Men Zhu Zhi Ci" in Jiaqing period of Qing Dynasty that "a bowl of sweet porridge starts in the morning, and tea soup noodles are eaten first". Old Beijing pays attention to gathering sources outside the front door, and Tianqiao tea soup plum.
1997 12 the tea soup made by Beijing Tianqiao tea soup restaurant was awarded the title of the first national famous snack by China Cuisine Association.
Production method:
Wash the millet flour, soak it in cold water for two hours, drain the water, grind it into flour, and then finely grind it to get the 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, stir, add one tenth of millet flour to make batter, and then rinse the batter with boiling water.
Sprinkle brown sugar, white sugar and sweet-scented osmanthus on the tea soup and serve.
Tea Tangli: Bus No.42 and 13 in Fuchengmen, tram No.0/02 and 103 in Fuchengmen.
Fuchengmen subway station gate station.
Fried liver
Beijing specialty snacks. It has the characteristics of bright soup, red sauce, fat liver and intestines, strong taste but not greasy, thin and not sticky. Fried liver in Beijing has a long history, which developed from folk food "boiled liver" and "fried lung" in Song Dynasty. During the Tongzhi period of the Qing Dynasty, Huixianju was made and sold without thickening. At that time, there was a saying in Beijing that "fried liver does not thicken-boiled heart". When eating fried liver, you should take a sip along the bowl with a steamed bun.
There are two kinds of fried liver sellers in Qing dynasty: pavement and load. The paver first pushed Huixianju outside the front door.
Beijing Tianxingju Fried Liver was awarded the title of the first national famous snack by China Cuisine Association in February, 1997.
Production method:
Wash the intestines, tie them in bundles, tie them with ropes, cut them from one place, put them in a cold water pot, cook them with strong fire until chopsticks can be completely pierced, take them out and put them in cold water, wash off the oil on the intestinal epidermis and cut them into small pieces.
Wash the pork liver, cut it into diamond-shaped pieces, pour the cooked lard into the pot, add star anise in the fire, then add yellow sauce, Jiang Mo, soy sauce and garlic in turn, and fry it into a thin paste of mature garlic.
Heat the pig bone soup, put it into the pig intestines, boil it and skim off the oil slick.
Add pork liver, soy sauce, cooked garlic paste, raw garlic paste and refined salt and stir well. When the soup boils, thicken it with starch immediately, then boil it, sprinkle with monosodium glutamate and stir well.
Tianxingju Fried Liver Shop: No.95 Xianyukou Street, Qianmen, Chongwen District
Tel: 67023240
Centripetal
Beijing snacks. This product is dark yellow in color, shaped like a bracelet, burnt and crisp, and has a unique flavor.
In Beijing, men, women and children like to eat snacks. In old Beijing, sesame cakes are spicy, while bean juice is spicy. Inby is an ancient food.
There used to be an "Yingbi Wang Jun" in Nanlaishun Restaurant, and his skills were unparalleled. Fried bread is brown and yellow, the same size, and it is easy to break, so it never feels hard.
Inby, made from Beijing Huguo Temple snacks and Fangqun snacks, was awarded the title of the first national famous snack by China Cuisine Association in February. 1997.
Production method:
Crush 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 in appropriate warm water to make seasoning liquid.
Take out 10% 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 15 minutes, then immerse it in the solution and knead it for a while 15 minutes, and then apply peanut oil 1 hour.
Make the baked dough into small doses with a width of six or seven minutes, take two small doses, horizontally stack them from the oil surface to the oil surface, horizontally press a groove 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 peanut oil heated to 60% heat by fire, insert chopsticks into the seam, circle the seam, and fry until both sides are dark yellow.
Kidney Bean Rolls
Kidney bean roll is a kind of folk snack, which was later introduced to the Qing palace. It has the characteristics of snow-white color, soft and delicate texture and sweet and refreshing filling.
In February this year, the kidney bean roll produced by Beijing Li Ting Hotel was awarded the title of the first national famous snack by China Cuisine Association with the number 1997.
Production method:
Grind kidney beans into broken watercress, peel them, put them into a boiling pot, add alkali and alum, add more water, and cook until watercress is ground into powder.
Take out the watercress, wrap it in cloth, steam it in a cage for a quarter of an hour, pour some watercress on the ponytail, scrape it into mud, cool it and store it in the refrigerator to prevent moisture absorption.
Rub the mixed kidney bean paste into a round strip, put it in the middle of a wet cloth, press it into a thin sheet, then smear it into a rectangular thin sheet, spread it on one third of the wet cloth, cover it with sesame stuffing, then cover the other half of the wet cloth on the stuffing and compact it.
Uncover the wet cloth, roll half of the kidney bean paste into a big roll, knead it, take out the wet cloth, and roll up the other half of the kidney bean paste in the same way. This is the kidney bean roll.
Wandou cake
There are two kinds of pea yellow in Beijing: palace and folk. The flower peas produced in Zhangjiakou are the best. Pea yellow is a traditional snack in Beijing, which was introduced into the Qing palace together with kidney rolls. When eating in the palace, it is usually packed in exquisite boxes and decorated with golden cakes. Red and yellow. It is said that Cixi likes to eat. And those who peddle along the street usually add jujube and sell it as a whole. Shouting "pea yellow-big!" Pea yellow is light yellow in color, delicate, cool and sweet, and melts at the entrance. This is a good summer product.
Pea yellow 1997 12 produced by Beijing Li Ting Restaurant was awarded the title of the first national famous snack by China Cuisine Association.
Production method:
Grind peas into broken watercress, winnow off the skin and wash with water.
Aluminum pot put it on a high fire, poured cold water and boiled it, then added alkali and chopped watercress. After boiling, when it is cooked to a thin paste with slow fire, add sugar, put the pot down, put watercress and soup on the basket with a spoon, and knead it with bamboo board to make Suu watercress sauce.
Pour the bean paste into aluminum pot, stir-fry with high fire to prevent the pan from burning. When the bean paste is picked up and slowly flows down to form a pile, it can be gradually cooked.
Pour the fried bean paste into white iron mold, spread it out, cover it with clean white paper, air it in a ventilated place for five or six hours, and then put it in the refrigerator to solidify into pea yellow.
Beijing snack
Anyone who has been to Beijing will be interested in Beijing snacks when it comes to eating, except Quanjude roast duck and steamed dumplings.
Snacks are different from snacks and meals. Snacks are foods to "fill your stomach" or eat and play before meals. The characteristics of flavor snacks are: first, rich flavor, distinctive local characteristics, distinct sweetness and saltiness, and obvious taste stimulation; Second, the texture is pure, either crisp and delicious, or soft and smooth; Third, the temperature is extreme, and some temperatures are extremely high. They only taste when they are hot, just like chop suey and hot fried cakes. Some of them are very cold, such as Jiang Mi Gao Liang and bean jelly. Fourth, the price is cheap, and they are all delicious and not expensive.
Beijing snacks can be divided into three types: Han flavor, Hui flavor and court flavor. There are various cooking methods, such as steaming, frying, frying, burning, frying, roasting, rinsing, soaking, frying, stewing and boiling, totaling about 100 kinds.
Friends who come to Beijing, I will tell you a few places to taste Beijing snacks: first, there are more than 70 kinds of special snacks in Nanlaishun, Xuanwu District, Beijing; The second is Long Fu Temple Snack Bar in Dongcheng District, which is famous for its halal snacks. Third, Fangshan restaurant in Beihai Park specializes in serving palace-style snacks; The fourth is the snack street in Donghuamen Night Market, which is a popular snack.
Some people compare Beijing snacks to the "living fossils" of the capital for thousands of years; Yi Shu, a famous writer, succinctly summarized the connotation of Beijing snacks with the phrase "snacks are great". There is a lyric that says "ninety-nine snacks in Beijing are not enough to eat." To tell the truth, I have lived in Beijing for more than 40 years, and I haven't tasted all the snacks in Beijing. I still have time to eat slowly.