Snacks, also known as snacks, are an indispensable part of the food culture of various regions, demonstrating strong local characteristics.

As an ancient capital, Beijing has also been a place where tens of thousands of nobles, big and small, have come to rest and live here for hundreds of years. The "snack culture" here naturally has a very profound historical heritage.

Although with the impact of modernization, "foreign snacks" such as McDonald's and Pizza Hut can be seen everywhere, some authentic Beijing snacks have gradually faded out of people's sight, but there are still some snacks with a long history that still maintain their unique characteristics and wide popularity.

The appeal attracts people’s taste buds.

Today, we recommend several Beijing snacks for you, including donkey rolling, aiwowo, sugar ears, jiao rings, bean juice, etc. Although these snacks are mostly pasta-based, they are very different in taste and can satisfy different food lovers.

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1. Donkey Rolling Donkey Rolling Donkey Rolling is one of the ancient snacks in Beijing and is still well known to this day.

Its raw material is steamed yellow rice flour with water, and when mixing, add a little more water to make it softer.

After frying the soybeans, roll them into noodles.

When making it, dip the outside of the steamed and yellowed rice noodles into soybean flour and roll them into slices, then spread them with red bean paste filling (brown sugar can also be used), roll them up, cut them into small pieces of about 100 grams, and sprinkle with white sugar.

Because donkey rolling is rolled in soybean noodles after being prepared, it looks like a real donkey rolling in the countryside, so it got its name.

In fact, this is just its common name. Its official name is bean flour cake, but few people know it. However, the common name "donkey rolling" is almost unknown to everyone.

Now go to Beijing’s snack bars and you can buy donkey rolling at any time.

Although people now use glutinous rice noodles instead of yellow rice noodles when making donkey rolls, the method of rolling soybean flour noodles outside is still retained, so the appearance is still yellow, and it still retains its original fragrant, sweet and sticky characteristics.

, and the rich aroma of soybean powder, it has undoubtedly become a famous snack in old Beijing and is deeply loved by people in Beijing and all over the world.

2. Aiwowo Aiwowo is a traditional snack in Beijing. Its preparation method is to wash and soak glutinous rice, then steam it in a basket, let it cool, knead it evenly, grind it into small pieces, press it into a round skin, and use peach kernels, sesame seeds,

Mix melon seeds, green plums, golden cakes, sugar and other ingredients into the filling, and finally wrap the filling in the glutinous rice skin.

It is worth mentioning that the fillings of Aiwowo must be fried in advance, and the glutinous rice used for the outer coating has been steamed, so it can be eaten after being cooked.

It is understood that aiwowo is a snack with a long history, which originated during the Wanli period of the Ming Dynasty. This was confirmed in the "Ziuzhongzhi" written by Liu Ruoyu, the internal eunuch during the Wanli period, which recorded: "Use glutinous rice with sesame seeds as a cold cake.

The balls and stuffing are called wowo, which is the ancient name of "buluojia". It can be seen that this kind of snack was called "wowo" in the Ming Dynasty. It was later renamed "aiwowo" because of a legend.

An emperor loved eating this kind of wowo. When he wanted to eat or wanted to eat it, he would order: "Yu Ai wowo." Later, this kind of food was introduced to the people, and ordinary people could not and did not dare to say the word "Yu", so they omitted the word "Yu Ai Wo Wo".

It is called "Aiwowo" because of the word "roy".

It is understood that the original Aiwowo was only on the market around the Lunar New Year every year, and was sold until the end of summer and early autumn. It was a spring and autumn variety, but now it is available all year round, and people can taste the unique flavor of Aiwowo at any time.

3. Pea yellow Pea yellow is a seasonal product in spring and summer in Beijing. It is divided into two types: "rough pea yellow" and "fine pea yellow".

The reason for this distinction is that pea yellow was originally a folk snack, and was later introduced to the palace. After the improvement of the imperial kitchen of the Qing Dynasty, the distinction between "rough" and "fine" came into being.

Among them, "brown pea yellow" is made by peeling white peas, simmering the beans with twice the water of the peas, then adding sugar and frying, then adding gypsum water and cooked dates, stir evenly, put it into a large casserole, and wait until

After cooling into a lump, take it out, cut it into diamond-shaped pieces like cutting cakes, and put on small pieces of gold cake as decoration.

It is commonly seen at spring temple fairs and is a typical spring food.

The preparation method of "Fine Pea Huang'er" is more precise. The best white peas are boiled and sifted into a paste, then sugar and osmanthus are added. After solidification, it is cut into small cubes of two inches square and less than half an inch thick.

Put a few slices of honey cake, it has a good color and taste, a delicate and pure texture, and melts in your mouth. It was once favored by the Empress Dowager Cixi and became a well-known palace snack.

4. Tang Ears Tang Ears, also known as Honey Twist, is a snack dessert shaped like a human ear, hence the name.

The method of making sugar ears is relatively complicated. First, make a dough, that is, use a good fermented surface to coat with alkali, and use another piece of flour to add brown sugar. When making, divide the fermented surface into two pieces. After rolling out one piece, add the same dough.

Spread the rolled out brown sugar dough on top, then roll out another piece of fermented dough and spread it on top of the brown sugar dough to make a second layer of fermented dough and a layer of sugar dough; use a knife to cut a strip of about 5 cm, and cut the strip into

Press one side thinly into a slope shape, bring the thin side and the thick side together, and then cut into small pieces weighing about 40 grams; make an incision in the middle of the small piece, then open it, turn the thin side inside, and make the thick side

Fold one side of the dough to form an ear-shaped dough; after making the dough, pour peanut oil into the pot, heat it to 50% heat, deep-fry the dough in the oil in batches, take it out when it turns golden brown, and drain.

Drain the oil and soak it in warm caramel sugar for one minute while it is still hot, which is commonly known as honey. After the sugar ear is soaked, remove it on a plate and let it cool.