Beijing Snacks: Beijing Preserved Fruits Beijing Preserved Fruits are made from fresh fruits using the traditional palace secret recipe. They taste moderately sweet and sour, refreshing and smooth, sweet but not greasy, and rich in fruity flavor. They mainly include apricot preserves, pear preserves, begonias and other thousands of varieties.

, hundreds of specifications of various products, all recognized as green food by the Ministry of Agriculture.

History: The production of preserved fruits in Beijing originated from the imperial dining room of the imperial palace.

In order to ensure that the emperor could eat fresh fruits all year round, the chefs sorted the fruits produced in each season and soaked them in honey so that the emperor could eat them at any time.

Later, this production method spread from the imperial palace, and there were workshops specializing in the production of preserved fruits in Beijing.

Craftsmanship: Pay attention to picking. The fruit must be mature enough that the core and pulp can be separated. Pick it immediately and send it to the factory for processing. Remove the core of the fresh apricot into two halves and cook it with white sugar solution, or soak it in sugar solution and use an evacuation compressor to remove the inside of the fruit.

Moisture.

Features: The ingredients are carefully selected and processed carefully, so the product has good color, good taste, soft and refreshing taste.

The color ranges from light yellow to orange, oval in shape, not torn or broken, not sugary, not sticky to the hands, and tastes soft, sweet and sour.

Poria cocos cake, also known as Poria cocos cake, is a traditional nourishing snack in Beijing, and this cake is recommended as the best in Daoxiang Village.

The pancake is made of poria cream and refined white flour, with candied pine cone kernels melted and melted with honey and sugar in the middle. It is shaped like a full moon, as thin as paper, as white as snow, and has a delicate and sweet aroma with a unique flavor.

Regarding the preparation method of Poria cocos cake, it was recorded in "Confucian Affairs" in the Southern Song Dynasty 800 years ago: "Four taels of Poria cocos, two taels of white flour, mix with water to make cakes, and fry with yellow wax." However, this kind of wax

The pancakes are not delicious.

In the early Qing Dynasty, someone put forward the idea that "cakes are more expensive than loose ones, while cakes are thinner", so later cakes became thinner and thinner.

During the Qianlong period, the cakes made by Kong Fantai in Shandong were "as thin as cicada wings, and extremely soft and creamy".

There are also "30 pieces of cakes made in small tin cans made by Qin people, called 'Western cakes'" which are also very thin.

Then, people were not satisfied with its bland taste, and then added sweet fillings prepared with various nuts, osmanthus and honey, that is, two cakes combined with stuffing in the middle.

This kind of Poria cocos has a strong cinnamon aroma, is rich in nutrients, and has nourishing effects such as calming the nerves and strengthening the spleen.

According to legend, one time the Empress Dowager Cixi fell ill and did not want to eat. The chefs racked their brains and selected several traditional Chinese medicines to strengthen the spleen and appetizer. They found that Poria cocos, produced in Yunnan and Guizhou, was sweet in taste and calm in nature.

effect.

Therefore, pine nuts, peach kernels, sweet-scented osmanthus, and honey were used as the main raw materials, and an appropriate amount of Poria cocos powder was added, and then the best starch was used to bake the outer skin, and the sandwich pancake was made with precision.

Cixi was very satisfied after eating.

He often rewards palace ministers with this cake.

As a result, Poria cocos cake became more valuable and became a famous snack in the court at that time.

Later, this kind of cake was introduced to the people and became a Beijing-style snack.

Today's Poria Cake in Beijing has inherited the traditional preparation method handed down from the imperial kitchen of the Qing Dynasty, and has been made through continuous improvements in materials and processing.

Each piece of extremely thin pie crust is like a wrapping paper for the fillings, and the stenciled pattern on the surface of the pie crust is clear, exquisite and unique, and more artistic.

Therefore, it is famous throughout the country for its good quality and delicious taste.

Donkey Rolling Donkey Rolling Donkey Rolling, also known as bean flour cake, is one of the ancient varieties of Beijing snacks. Its raw material is yellow rice flour and steamed with water. When mixing the dough, add a little more water to make it softer.

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

When making it, dip the steamed yellow rice noodles into soybean flour and roll it into a skin, then spread it with red bean paste filling (brown sugar can also be used), roll it up, cut it 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 soy flour noodles. It looks like a real donkey rolling in the countryside and raising dust, so it gets its name. Nowadays, many people only know the elegant and common name, but do not know its proper name.

Nowadays, various snack bars supply it all year round, but most of them no longer use yellow rice noodles, but instead use glutinous rice noodles. Because the soybean flour noodles are rolled outside, the color is still yellow, making it a very popular snack among the masses.

Bean juice When talking about Beijing snacks, the first thing that comes to mind is bean juice.

Beijingers love to drink bean juice and regard it as a kind of enjoyment.

But the first time I drank soy juice, the swill-like smell made it difficult to swallow. After holding my nose and drinking it twice, the feeling was different.

Some people can become addicted to it, looking for it everywhere and even waiting in line to drink it.

"Yandu Snacks Miscellaneous Ode" said: "The dregs can actually be used as porridge, and the flavor of the old pulp is thin and thick. Regardless of men and women, come and sit together, each with a cup of salty and salty food." It also said: "The taste lies in sour and salty.

In addition, the eater knows that it is exquisite. "What is bean juice?"

It is actually leftovers from making mung bean starch or vermicelli.

It is soaked in mung beans until they can be twisted and peeled, then fished out, added with water and ground into a fine slurry, poured into a large vat for fermentation, the starch that sinks to the bottom of the vat, and the bean juice that floats on the upper layer.

The fermented bean juice must be boiled with water in a large casserole, then mixed with the fermented bean juice and then boiled, then kept warm over low heat, and served as needed.