* * There are 12 traditional snacks in old Beijing, including Yueshengzhai, Enyuanju, Deshunzhai, Tripe Feng, Tea Soup Plum, Rice Cake Money, Sheep Head Horse, Milk Cow, Tofu Brain White, Xiaochangchen, Yaohuoshao and Zhang Yiyuan.

Dairy Wei:

Cheese used to be a court snack. In the 14th year of Guangxu, Wei Hongchen, the first descendant of Dairy Wei, had a friend who worked in the imperial kitchen to teach him this craft. Later, it won praise from customers, and people gave it a good name "Dairy Wei

Junwang Deshunzhai

There is a famous snack in Beijing called inby, which is loved by men, women and children. Its crispy and oily taste really makes people eat enough. Beijingers eat baked wheat cakes, often like to eat inby, and they must eat inby when drinking bean juice. Inby is an ancient food, and it is troublesome to make it. Because of the low labor efficiency, general restaurants are unwilling to make it, so it is often blocked for a while. When it comes to frying inby, Beijingers all know a "handsome king of inby", who started to make baked wheat cake inby during Guangxu period of Qing Dynasty. Because the first generation of descendants are tall, white and fat, handsome and surnamed Wang, they are nicknamed "Jun Wang". His skills can't be compared with those of ordinary people. The fried inby is brown and average in size, especially with the characteristics of fragrance, crispness and crispness. If it is put on the table, it will be broken at the slightest touch, and it will never feel hard.

rice cake money

This platter is 1 pieces

According to reports, rice cake money was founded in the early years of Guangxu in Qing Dynasty. There is a kind of rice cake made of glutinous rice flour, with multiple layers of bean paste stuffing in the middle and green silk and red silk on the top. It tastes sweet and is most popular with customers. In recent years, the head of rice cake money has developed several special rice cakes that have been out of business for many years and developed them into a series of rice cakes. Such as Yunmian cake, yam cake, yellow rice cake, etc.

Yueshengzhai

In the forty years of Qianlong (1775), the business was opened in Hubu Street, and it was named Yueshengzhai, which mainly means "it was opened in Ramadan, and it was prosperous every day." At that time, Hubu Street was the only one, and eunuchs and officials in the palace often went to Yueshengzhai to buy meat to eat. During the Jiaqing period of Qing Dynasty, Ma Yongxiang and Ma Yongfu, descendants of Ma Qingrui, got help from the doctor in the Imperial Hospital, and made some improvements to the original formula, which not only made mutton delicious and nutritious, but also promoted appetite and regulated qi.

15 pieces of sauce beef

Yueshengzhai won the title of famous Chinese snack. In 2, the sauce beef was also rated as "a famous dish in China".

Fried sesame bean curd, like bean juice, is also a favorite snack of old Beijingers. According to legend, it has become a folk food as early as the early Ming Dynasty. Its raw material is also the same as bean juice, which is the leftover of making mung bean starch and vermicelli. After fermentation, the bean juice is burned with strong fire to volatilize the water, and the residue left is sesame bean curd. Ma tofu is grayish white and slightly green. Poor families in the old society bought them and fried them with sheep's tail oil, adding some pickles and green beans to fry them together, and eating them hot or cold. The element of its frying is to refine the water in the sesame bean curd to make it sticky and delicious. Therefore, Beijingers leave the colloquial phrase of "stir-frying sesame tofu and making a big splash".

fire in the wallet: it was invented in 1876, when Yao Chunxuan and his wife from Shunyi set up a small food stall in Dong 'an market to provide a kind of fried food. It was made by rolling the mixed flour into thin skin, filling it with stuffing mixed with sea cucumber, shrimp meat and various seasonings, folding it into long strips, frying it in a flat pan until it was golden brown, and eating it while it was hot. Because it resembled an old wallet ". Fried liver was invented by Huixianju, which was opened in the first year of Tongzhi in Qing Dynasty (AD 1862). On the basis of the original "white soup chop suey", the heart and lungs were removed and thickened. At that time, there was a saying in Beijing that "Fried liver does not thicken-endure the heart and endure the lungs". Thus forming fried liver that has been passed down to this day.