Tomb-Sweeping Day is one of the important traditional folk festivals in my country. What do you eat on Tomb-Sweeping Day in Beijing? The following is the editor’s carefully recommended food customs for Beijingers on Tomb-Sweeping Day. I hope it will be helpful to you.

Food customs in Beijing 1. Ginger steak fork Ginger steak fork with shredded ginger is also called ginger steak fork, ginger crispy steak fork, and honey steak fork. It is a Beijing snack full of Beijing flavor.

Although it is called "Beijing's famous food", it is not difficult at all to make it at home.

Just soak fresh ginger in water first, then mix it with ginger water to form a dough, then roll it into a uniform and smooth sheet, then sprinkle starch noodles on the sheet, fold it into a long strip, and cut it with a knife to about 2 cm wide

, 5 cm long skewers, stack the two small pieces together, cut three times in the middle, spread them into single pieces, fold them together, and fry them in warm oil over low heat.

Next, simmer the fried pork chops with honey, boil with ginger water, take out the shredded ginger, add sugar, add caramel after boiling, continue to boil, then move to low heat, add the fried pork chops with shredded ginger and simmer

The ginger sugar is diluted and honey is quickly added to it, then dried and allowed to cool.

2. Horseshoe Shaobing There is a saying in old Beijing: A group in the east, a group in the west, eat horseshoe biscuits with fruits early?, which means horseshoe biscuits.

A rectangular brick hanging stove is used to make horseshoe biscuits, with a coal fire underneath, a hole in the front, and several concave circular horseshoe molds on the top of the stove.

When making sesame seed cakes, stick some sesame seeds on the semi-risen pancakes that have been mixed on the chopping board, then brush with a layer of oil and sugar water, then paste them into the mold on the stove top, and the pancakes will become horseshoe-shaped.

After roasting, the outside is charred and hollow. When you open it, a fried ghost will fit inside. It tastes crispy, sweet and very delicious.

3. Butter fried cake. Butter fried cake is a nutritious snack variety among Beijing snacks. It uses good flour as raw material. First boil an appropriate amount of water. After the water boils, switch to low heat, pour the flour into the pot, and quickly

Stir until the dough turns from gray to white and no longer sticks to your hands, take it out and let it dry for a while to make hot noodles.

Dissolve the white sugar and vanilla powder with water. Mix an appropriate amount of egg liquid in a bowl and add it to the hot noodles several times. Add the cream, sugar water and vanilla powder water in the last time and knead evenly.

Then pour oil into the pot and heat it over high heat until smoking, then switch to low heat. At this time, divide 500 grams of the kneaded dough into 40 even balls. Press it into a round cake with your hands in front of the oil pan.

Pour into the oil, take it out when the cake puffs up like a ball and turns golden brown, roll in sugar and serve.

4. Sugar ears, also known as honey twists, are a common snack in Beijing. They are also called sugar ears because they are shaped like human ears.

After the sugar ears are fried and formed, they should be soaked in warm caramel for one minute to honey.

It is suitable for consumption in autumn, winter and spring, because the summer is hot and the honey is easy to fall off.

The honey twists are brown and buttery in color, moist and soft, sweet and delicious.

5. Donkey Rolling Donkey Rolling has an extraordinary origin. Judging from its processing materials, it includes rhubarb rice noodles, soybean noodles, red bean paste, white sugar, sesame oil, osmanthus, green and red silk and melon kernels, which is enough to meet the nutritional dietary guideline of diversification of ingredients.

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Its production is divided into three processes: blank making, filling and shaping.

The prepared "Donkey Rolling" has an outer layer covered with bean flour, which is golden in color. The bean-flavored filling is sweet, soft in the mouth and has a unique flavor. It is a delicacy suitable for all ages.

6. Sesame sauce biscuits are collectively called sesame biscuits by Beijingers and are a popular snack variety.

In the past, many Muslim restaurants sold this kind of pasta. Most of them had sesame on the outside, and some didn't. But no matter what the skin was like, the middle was always coated with sesame sauce as a crispy layer.

Hui snacks are often served in a variety of packages, such as bean juice with pickles and burnt rings, tofu brains with sesame sauce biscuits, old tofu with fire, pies with millet porridge, and thin crisps with beef tongue cakes.

Sesame sesame seed cakes are golden in color, charred on the outside and tender on the inside, with a strong aroma. They can be cut with a knife and have clear and even layers. Generally, fifteen or sixteen layers are the most authentic.

7. Hard noodle pastry Hard noodle pastry is a kind of noodle served at night in Beijing snacks in the past, and it is also a common variety.

Due to changes in people's living habits and the improvement of living standards, the number of snacks sold in the streets has decreased, and this snack has also been discontinued.

The characteristics of the hard-noodle pastry are chewy and sweet. In the past, craftsmen walking around the streets sold them at night, and their shouts could be heard far away at night.

8. Tanghuoshao Tanghuoshao is one of the breakfast snacks commonly eaten by Beijingers. It has a history of more than 300 years, and Dashunzhai’s Tanghuoshao is the most famous.

The roasted sugar has a thick, sweet flavor, is soft and non-sticky, and is suitable for the elderly.

Xinluo Shaobing was originally a snack in Hebei Province, and was later introduced to Beijing and became a Beijing snack.

Its characteristic is that a cylinder is used as a stove, and the green sesame cakes are directly attached to the wall of the cylinder to bake them, hence the name.

9. Aiwowo: Put the white rice flour and glutinous rice into the steamer, mix it with the flour noodles and stuff it with assorted stuffing.

It is as thick as glutinous rice balls and does not need to be boiled. It is called ai wowo in halal.

?That is to say, the traditional snack of old Beijing: Aiwowo.

The glutinous rice used in the outer shell of Aiwowo has been steamed, and the filling is also fried in advance with peach kernels, melon kernels, sesame seeds and sugar, so it can be eaten after it is made.

Every year around the Lunar New Year, snack bars in Beijing offer this variety and sell it until late summer and early autumn. Therefore, Aiwowo is also a spring and autumn variety and is now available all year round.

10. Jiaohuan: Jiaohuan is a Beijing snack that is loved by men, women, old and young.

Beijingers often like to eat burnt rings when eating sesame seed pancakes. They also eat burnt rings when drinking soybean juice.

The coke ring can be stored for ten days and a half, and the quality remains unchanged. It is as crispy as ever and has no skin. It has been a favorite food of people for thousands of years.