The famous Beijing snacks are:
Pasta:
Aiwowo, Zhajiang Noodles, wallet fire, snowballing, pea yellow, steamed dumplings, sesame bean curd, fried pimples, etc.
Hot pot category:
Bean juice, fried liver, fried belly, braised pork, etc.
Fried category:
Fried dough sticks, fried cakes, enema, inby, ginger fork, sugar ear, etc.
Drinks:
Sour plum soup, lotus seed porridge, etc.
Where can I eat authentic Beijing snacks?
Dong Hua Men Night Market
Sour, sweet, bitter, spicy and salty, you can eat whatever you want! Bean jelly, braised cake, lotus seed porridge, sour plum soup, red fruit cheese, almond tofu, kebabs, grilled lobsters, grilled squid, fried grasshoppers, fried scorpions and fried silkworm chrysalis are various, complete and hygienic. From Sun Dong 'an Market to Donghuamen Street, it is brightly lit and very lively.
Huguosi snack bar
Beijing snacks handed down from "eating" in temple fairs have been refined and refined, without the roughness of "being big, eating and full" in the past; Dunerbobo and jujube rolls are small and lovely; Ginger fork and sugar ear can be described as exquisite.
Jin Fang snacks
From the founding of the Republic of China to the present, snack bars include hemp balls, almond tea, Aiwowo, cream fried cakes, fried bumps and so on. Yuanxiao is the most famous, with more than a dozen snacks, such as hawthorn, green plum, hanging flowers, bean paste, assorted dishes, cream, coconut milk and so on.
nine gate snacks
Jiumen was organized by Beijing Snack Association at the initiative of several famous time-honored brands in Qianmen Door Frame Hutong. There are many time-honored brands here, such as rice cake Yang, buttermilk flavor, aged sausage, tripe-fried chicken, Ruibin House, Baishui Yangtou, Yueshengzhai and so on. ...
The famous snack street also has:
Wangfujing Snack Street and Shichahai Snack Street (formerly Qianmen Snack Relocation)
Nanlaishun's Beijing snacks, especially noodle tea, are very popular.
Long Fu Temple has had enema for quite a long time, and the enema tastes and tastes great.
Imitation meals in Beihai are authentic Beijing court snacks.
[Edit this paragraph] Beijing specialty snacks
1. Feng's tripe
Sausages are cooked and burned in a pot.
3. Tianxingju fried liver
4. Jin Xin Bean Juice /inby
5. Bai Kui Old White Water Sheep Head
6. Sugar-coated haws/steamed dumplings from the Spring of Youth.
7. The only steamed dumplings
8. Quanjude Roast Duck
9. Donglaishun instant-boiled mutton
10. Tianfuhao sauced meat
1 1 Zhajiang Noodles
12. Long Fu Temple enema
Ten legendary traditional Beijing snacks 1
Yanjing bean juice
Bean juice is a special snack in Beijing and has a sour taste. For it, it is like fried stinky tofu in Changsha Fire Palace. Most foreigners dare not touch it easily, but old Beijingers like to drink it, especially in the cold winter, when served with a dish of shredded pickles or eight-treasure vegetables, two bowls will be so hot that they will sweat, which will cure colds and stimulate appetite.
According to legend, bean juice is the earliest folk food in Liao country, with a history of 1000 years. The entry of bean juice into the palace began in the Qianlong period of the Qing Dynasty. It is said that Cixi lived in Xinjiekou, Beijing when she was a child. Because of her poor family, she often uses bean juice instead of vegetables. Later, she made the bean juice into the drink of the Qing Dynasty palace. Before liberation, vendors specializing in selling bean juice walked up and down the street or set up stalls in the market. The front edge is surrounded by a blue cloth with a white cloth trademark. When they sold it, they only shouted: "juice, open the pot!" " However, this legacy has disappeared, and today's young people can't feel this atmosphere. ...
Earth enema
Among the snacks in Beijing, enema is cheap and absolutely popular. This kind of authentic local product of Beijing flavor can be seen everywhere in fairs and temple fairs for many years, especially in the night market in Beijing, and it is indispensable to sing the main theme. You see, at the stall selling enema, the big shovel clanged beside the big iron pot, which attracted adults and children to pay for two dishes to taste. To tell the truth, eating enema doesn't care about alleviating hunger, just appreciating its taste and being addicted.
Among the traditional snacks in Beijing, the flavor is the most peculiar. Tradition will never change, no matter who it is, it will still dip the fried enema in garlic juice; It is still eaten with small bamboo sticks. If someone uses chopsticks, it is not fun. According to the old people, there was an enema shop on both sides of the back door bridge outside Di 'anmen, which was very famous in Beijing. The old family in Qiaodong is called Fuxingju. After the closure in 1930s, only the Heyizhai family remained in Qiaoxi. At the beginning, this Heyizhai was also famous for operating enemas. However, it is not what it used to be. At that time, Heyizhai had already been transformed into a shop dealing in various snacks, and the frontispiece was antique.
Enema is to pour starch and monascus into pig intestines. However, this quality-oriented thing is not easy to eat now. Usually, what you see and eat at temple fairs and night markets is just a wooden stick made of starch and red yeast, cut into pieces and fried in a pot. Of course, the taste is not as good as the real enema, but because it is fried and relatively cheap, many people still eat it. Even people who are addicted to enema simply buy a few pieces and go home to fry and enjoy themselves. This is also a way to eat.
Flavor cheese
There is a bamboo poem in Dumen Zayong in Qing Dynasty, which vividly describes it: "Go for a walk in the street and drink some nectar to moisten your throat. I feel like swallowing fat, and my heart is as refreshing as autumn. " This little poem just introduces Shuang Yingzhi. As a Beijing-style snack, cheese was originally a Mongolian food in history. Even if cheese later entered Beijing, it was limited to court snacks in the Yuan, Ming and Qing Dynasties, and it didn't spread to the people until later.
At that time, there was a "Fengsheng Palace" cheese shop in Dongan market. The owner's surname is He, a native of Zhenghuangqi, Manchu. For generations, this authentic standard-bearer has been living on imperial grain, but by the Revolution of 1911, "stubborn old rice" like him no longer worked. However, he Zhao Zi is a man of heart. He built a dairy farm in a rural area on his own, and asked a chef who had worked in the imperial dining room of the Qing Palace for the skills of making cheese. So, I rented a shop in Dongan market to sell cheese. At that time, there were no cold drinks shops in the street, let alone ice cream and popsicles. In this way, cheese was placed alone in Beijing. Every summer, most sons and ladies in the palace and young men and women in the Qing Dynasty become customers of the "Sanctuary Palace".
At this point, some people may ask, like that kind of cut cake and fried dough sticks, you can't eat them every day, but how is this cheese made? Making cheese takes some time. First, boil fresh milk, let it cool, add sugar, filter it through a thin basket, add a proper amount of rice wine, mix it evenly, put it in a bowl, put it in a wooden bucket in layers, and bake it at the bottom of the bucket with fire. This is the so-called "grilled cheese". When it solidifies, it cools and freezes. In this way, cheese is made. You see, eating cheese costs money!
Since the emergence of the "Fengsheng Palace" cheese shop in Dong 'an market, cheese shops specializing in making cheese have gradually appeared in Beijing, selling cheese wholesale to street vendors. On the evening of summer, in the hutongs of old Beijing, you can often hear the shouts of selling cheese: "Hey, hey, drink cheese ..."
Fried dough
At night, when you walk into the snack night market with the crowd, the smell comes to your nose. There are many kinds of Beijing snacks here. If you look closely along the night market, the methods of making them can be roughly divided into frying, flipping, steaming, boiling, punching, frying, baking and frying. Frying here does not mean cooking. Lu Chuan Huai Yue is not engaged in snacks. If you want to eat cooking, you must go to a restaurant. The "fried" here refers to fried pimples.
To say, fried bumps are also a famous food in Beijing. According to legend, in the early years of the Republic of China, there was a home-cooked restaurant called Guangfuge in Liulichang outside Heping Gate. The shopkeeper is an old lady named Mu. She lives alone with her daughter and sells noodles every day. It is said that this kind of fried pimple was invented by mother and daughter unintentionally. Once, the noodles were not sold out, so the girl Jia had an idea. She rolled the noodles into batter, cut them into small pieces, boiled them in boiling water, and then put them in the shade to prevent fermentation. That night, they fried dinner with cooked dough bumps, cut vegetables and shredded pork. Unexpectedly, it is very refreshing and chewy, and it tastes particularly good. The girl said to her mother, "simply, let's sell this tomorrow and call it fried pimples." This sentence will be done, and the unintentional things will become famous. After visiting here, the Zhajiang Noodles they sold became famous in Beijing, and new and old customers poured in. And this way of eating was very popular at that time, because it was cheap and good, and it did have a special taste. Later, many celebrities also came here and joined the team that ate fried pimples. Because of its fame, some busybodies call the Guangfu Pavilion opened by Mu's mother and daughter "Mu's Village" and the Mu's girl "Mu Guiying". You see, this sounds interesting.
Tanghuoshao
Old Beijingers all know that Tongzhou has three treasures: the sugar-baked fire in Dashunzhai, the catfish in Xiao Lou and the bean curd in Wantong. Burning catfish is rare now, and Wantong's sauce tofu has long since disappeared. Although the sugar fire in Dashunzhai has experienced war, it is still the original flavor of raw materials. The entrance is soft, sweet and delicious, not sticky or greasy. 1960, Indian President Nehru visited China, and he wanted to eat the sugar fire of Dashunzhai. When he arrived, he bought more than 20 kilograms. In such a big China, Nehru has a preference for this ugly candy fire, which shows that this snack has become world-famous.
According to legend, during the Chongzhen period of the Ming Dynasty, a Hui nationality named Liu Dashun came to Tongzhou ancient town, which is the eastern part of Beijing today, along the North-South Grand Canal from Nanjing. Seeing that Tongzhou Town is a good place to settle down and make a living, Liu Dashun opened a small shop called Dashunzhai, which specializes in making and selling sugar cooking fires. From the Qing Dynasty to the Qianlong period, the sugar fire in Dashunzhai was well known. In order to maintain the traditional characteristics, Dashunzhai's sugar fire is very particular about the selection of materials. Over the years, chefs have insisted on using pure standard flour to make noodles, Tongzhou sesame oil to make oil, Tianjin osmanthus to make osmanthus, and indispensable brown sugar and sesame sauce, all of which were bought in one place. The reason why this century-old shop is enduring is that it is genuine and wins the trust of the people.
Jingmen tripe traditional snacks 2
In autumn, Beijingers naturally think of instant-boiled mutton, and even more elegant and famous people want to eat fried tripe. Although it is a snack, it can cater to both refined and popular tastes, and almost everyone has a good impression of it. It's called a dish of tripe pills (that is, venetian blinds) and a pot of old wine. Several guys sit around the table and chat, which is absolutely delicious.
Dongan Market was opened more than 80 years ago. At that time, a man named Wang was the first to set up a pot-bellied stall in the market. This is the pot-bellied king who has been passed down to this day. At that time, it was often that the whole family went into battle as soon as they were beaten. First, they buy fresh beef and mutton tripe from the "soup pot" outside Chaoyangmen, and then take them to the well platform for repeated cleaning, especially in winter, when the water is biting cold and their hands are red and swollen with cold. Finally, you have to walk five or six miles to send the washed belly of cattle and sheep to Dong 'an market. In this way, King Mao Du's reputation in Beijing is increasing day by day, and there are more and more repeat customers. In the 1940s, this store withdrew from the market. After that, there was Sidshun and the king of tripe. Up to now, this old shop is still thriving and full of customers.
When it comes to tripe, we have to implement it in the end, and how to eat it is also very particular, not only the choice of main ingredients, but also the knife edge and heat. Whether you slice or dice or cut into strips or shreds, even in terms of width and thickness, the owner who often eats it is very concerned about it, not to mention eating the ingredients that explode. Not only do they prepare in advance in the store, but some customers ask for special preparations according to their own tastes as soon as they enter the door. It is said that Mr. Ma, a famous Peking Opera performer, especially likes to eat fried tripe, but his favorite ingredient is sesame sauce mixed with vinegar and he doesn't eat anything else. Although it is simple, the old man is very happy.
Flavor fried liver
At the end of the Qing Dynasty and the beginning of the Republic of China, the catering industry in Beijing was also very prosperous. There were countless restaurants serving Dazhaimen and small restaurants attracting customers, not to mention teahouses, teahouses, two meat shops and big jars all over Beijing. It is true to say "eat in Beijing". Whenever it comes to fried liver with Beijing flavor snacks, Beijingers will think of "Tianxingju" in the mouth of fresh fish outside Qianmen. Speaking of which, you may not know. Just opposite Tianxingju, there used to be a shop with a longer history. This is the old shop "Huixianju". At that time, Huixianju attracted customers from all over the world with its unique flavor, making it famous in Beijing. Even the people in the pear garden near Guanghelou Opera Garden are frequent visitors to Huixianju.
Speaking of this kind of snack, it is said that during the Tongzhi period of the Qing Dynasty, a Beijinger named Liu Yongkui rented a shop front in Xianyukou, so he opened a couple inn and gave it a very elegant name-Huixianju, specializing in yellow wine and side dishes. After arriving in Gengzi, this small shop was run by their descendants Liu Hesan.
When the Liu brothers ran fried liver, they followed the cooking techniques of boiling, frying and thickening. Fried liver is delicious, cheap and famous. It is not only welcomed by Beijing people, but also attracted by the smell of fried liver.
Speaking of fried liver, what snack is it? In the early years, someone once described it like this: "Boiling fat intestines with thick juice makes the liver sound." It turns out that this fried liver is not fried, but just stewed pork intestines, thickened with starch, added with a little water, and finally sprinkled with some mashed garlic. This snack is made.
The Liu brothers are smart in business, and they will definitely lose money if they sell in large bowls; When the price was set high, they were afraid that they could not get seats, so they ordered a bowl of fried liver from the porcelain kiln. This bowl has a big mouth and a sharp bottom. It looks like a trumpet. In fact, the capacity inside is not very large, so although each bowl only sells two copper coins, it is still profitable. Over time, this small bowl selling fried liver has become a climate, and it has become a way to emphasize eating fried liver. Even if you eat fried liver in a small shop in Beijing today, you still use a small bowl.
It is said that Empress Dowager Cixi suddenly wanted to taste fried liver, but it doesn't matter if she tasted it. Although she won praise, she made it clear that it might be better to remove the heart and lungs. How dare Wang disobey his orders? Since then, old Beijingers have added another two-part allegorical saying-fried liver in Beijing lacks heart and lungs.
Traditional steamed dumplings
Historically, there used to be a very ordinary small wine shop in Qianmenwai Street. Speaking of it, it doesn't even have a store name, but it became famous overnight because of the emperor's light. This is the "best place" for Chinese and foreign guests and tourists, mainly steamed dumplings with Beijing flavor. Speaking of steamed dumplings, we must first mention the origin of "all in one place".
In the seventeenth year of the twelfth lunar month, it will be New Year's Eve in a blink of an eye. In the past, at this time in Beijing, ordinary people never went out when they were free. Therefore, all the shops closed early. In the dark, only the Li family hotel showed dim lights and still opened the door to welcome guests to do business. At this time, three people came in outside the store. Among them, the shopkeeper dressed as a scholar, and two servants took gauze lamps and took photos before and after. They were enthusiastically taken upstairs by the man to drink. While drinking and eating vegetables, the host asked, "What's the name of this hotel?" The man said, "The shop is too small to have a name." Looking at the surrounding environment, the man said with emotion, "At this critical period of the year, you are the only hotel in Kyoto that is not closed, right?" Just call it "a place"! Who knows that a few days later, suddenly one day, the palace sent a dozen eunuchs and sent a tiger-headed card with the words "all in one place" to the angel lee hotel. Until then, everyone knew that New Year's Eve turned out to be a private trip on a snowy night. He visited the Li family shop.
This legendary story has been circulated in Du Yi for several generations for hundreds of years, from shopkeepers to waiters, from managers to waiters. This story may be just hearsay and romantic, but Du Yi's reputation is growing day by day. Where diners come here, one is to look at the tiger's head brand hanging in the store, and the other is to taste its traditional snack steamed dumplings.
In fact, steamed dumplings are made of flour as the skin, meat as the stuffing, and 18 folds are squeezed out at the top, just like the blooming flowers at the top of wheat, so they are called steamed dumplings. In terms of production, it is steamed in a small cage, and its shape is very beautiful, like a lotus flower. It tastes thin and stuffed, delicious, fragrant but not greasy. In the past autumn, when crabs were fat, steamed dumplings filled with crab meat were sold here. They were delicious.
North and South Barbecue
In Beijing, it is called "South Bay North Season", which refers to the "BBQ Bay" in Chengnan Xuannei Street and the "BBQ Season" in Houhai in history. These two restaurants mainly deal in barbecues. The difference is that beef is roasted in Nanwan, while mutton is roasted in the northern season.
Historically, these two barbecue shops are century-old shops, and they both started to set up stalls along the street. Customers are kicking benches and baking themselves. Later, business was booming, and this Beijing-style snack moved to an elegant room and became a gathering place for wealthy families and literati.
Before the Qing Dynasty, there were several palaces around Shichahai, such as Gongwangfu, Qingwangfu and Wang Fu, the wine capital. The barbecue season is very famous, and those princes naturally become its customers. Just like Pu Yi's father, Regent, he wanted to eat the barbecue of Ji family on the fire. However, the princes didn't go to the store to eat, but waited at home. Ji's family is like a troupe rushing to the church for a meeting, so they have to prepare materials and go to the king's barbecue in person.
Just like the boss surnamed Ji in the barbecue season, our barbecue bay is also named after the boss surnamed Wan, which is roughly similar. At the beginning of the business, the Wan family began to sell barbecues along the street, and set up iron grates on the ground at any time and place, which were baked and eaten by customers themselves. The shopkeeper cut beef slices while collecting money. There was no till at that time, and the money was just in the pocket of the coat. Later, Xuannei Street was formally paved. Because of the choice of meat essence, thin slices, loose fire and all ingredients, the business of barbecue bay is booming, and many wealthy families are willing to enjoy barbecue here. It is said that cutting meat is a stunt of Wanjia. Over the years, only the descendants of their own names have been passed down, not outsiders. Of course, this is just an ancient custom. Nowadays, both Nanwan and Beiji have already become ordinary places for ordinary people.
Copper spout teapot
Anyone who has seen the TV series "The Big Teapot with Copper Mouth" may remember that Niu Li Xing, an old actor of People's Arts, plays the leading role of a man who sells tea soup with a big teapot in his hand.
It's hard to say which dynasty and generation tea soup belongs to, probably hard to say. However, over the years, no matter what generation, this kind of tea soup has always displayed its talents in temple fairs on holidays, which has surprised groups of adults and children. Look, there is a big shiny copper pot selling tea and soup on the table. The spout, handle, top and bottom of the kettle are inlaid with brass carved patterns. There is a goldfish swimming in the grass on both sides of the kettle ... When the stove burns brightly, I see the boiling water in the kettle rolling and steaming. More interestingly, look at this master who sells tea and soup. His feet are apart, his arms are straight, one hand holds the bowl, and the other hand pours water from the pot. The bowl was a foot or two away from the spout, and he saw steaming boiling water gushing out from the spout, just "smashing" it in the bowl, accurate and elegant. In fact, doing it well really requires high skill. First of all, it must be done at once, and it can't be dragged into the bowl, otherwise the tea soup will definitely be raw and the seller will lose money. Moreover, although the water is fierce, you must not pour it on your hands. Otherwise, you will burn your hands, break the bowl, and make money at a loss is even more uneconomical. Therefore, the old masters who sell tea and soup have a unique skill. Don't look at all the movements, there are only a few seconds in total, but it may take several years to practice this skill well.
The main raw material of "Babao tea soup" is millet flour, supplemented by walnut kernel, peanut kernel, sesame and other fruit materials. There are eight kinds of causal materials, so it is also called "Babao tea soup". In old Beijing, there are also vendors selling along the street. A pair of burdens, one is a cupboard for raw materials and porcelain bowls, and the other is a high-mouthed brass pot on a small stove. The pot is three feet high, golden and clean and beautiful. The vendor is like this, and the store also stands in front of the store with such a copper pot. From a distance, you can see a giant standing there. At that time, people were also very smart, which was equivalent to not spending money on advertising.
There are:
1. Feng's tripe
Sausages are cooked and burned in a pot.
3. Tianxingju fried liver
4. Jin Xin Bean Juice /inby
5. Bai Kui Old White Water Sheep Head
6. Sugar-coated haws/steamed dumplings from the Spring of Youth.
7. The only steamed dumplings
8. Quanjude Roast Duck
9. Donglaishun instant-boiled mutton
10. Tianfuhao sauced meat
1 1 Zhajiang Noodles
12. Long Fu Temple enema