NO.1 snowballing usury

snowballing usury, also known as bean flour cake, is one of the ancient varieties of Beijing snacks. Its raw material is steamed with yellow wheat water, and the dough is slightly softened with more water. In addition, the soybeans are fried and rolled into flour. When making, the steamed yellow wheat is covered with soybean flour and rolled into skin, then covered with red bean stuffing (or brown sugar), rolled up, cut into small pieces of about 1g, and sprinkled with white sugar. When making, the stuffing is required to be rolled evenly, with distinct layers and yellow appearance, which is characterized by fragrance, sweetness, stickiness and strong flavor of soybean powder. Yellow bean is the main raw material of bean flour cake, so it is called bean flour cake. But why is it also called "snowballing"? It seems to be an image metaphor. After it is made, it is rolled in soybean flour, which is like rolling in the countryside and raising dust, so it is named.

NO.2 Camellia oleifera

Camellia oleifera is a nourishing snack in Beijing. It is made by frying flour in a pot until the color is yellow and the hemp seeds are brown, adding osmanthus fragrans and bovine bone marrow oil, mixing and rubbing evenly, and then putting the evenly rubbed noodle tea in a bowl. Camellia oleifera tastes sweet and can be used as breakfast or lunch, which is very popular among the people.

NO.3 inby

inby, one of the Beijing snacks, is loved by men, women and children. Its crispy and oily taste really makes people unable to 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 bombing inby, everyone in Beijing knows that a "handsome king of inby" was originally a "Nanlaishun" employee who died. 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. Inby made by Beijing Huguosi Snack Bar and Qunfang Snack Bar was awarded the title of the first national famous Chinese snack by China Cuisine Association in December 1997.

NO.4 cream fried cake

cream fried cake is a nutritious snack variety in Beijing snacks. The cream fried cake is round, tender in the outside, rich in flavor, nutritious and easy to digest.

NO.5 "burning with money"

When it comes to burning with money, "old Beijing" knows everything. It not only has a long history, but also has a unique flavor, so it has always been one of people's favorite snacks and is often used as breakfast. The wallet fire was named after it was made and shaped, which resembled the wallet on people's belts in the old days. "Door frame hutong Ruibin building, the fire is rare. The outer jiao is tender and delicious, and the Kyoto flavor is famous in Kyushu. " This is a poem written by an old man who lives in the suburbs of Beijing. After learning that Ruibin Building has resumed the supply of this famous food in Beijing, he specially asked his children and grandchildren to accompany him to the store to taste it.

NO.6 braised pork

braised pork is a unique snack in Beijing, which originated from Nanheng Street in the south of the city. According to legend, ordinary people couldn't afford meat in the past, so they used animals to go into the water instead. Braised fire is a pure thing in old Beijing, born and bred, and purer than Beijing opera. The original stew came from the court's "Su Zao rou." It is said that in Guangxu period, because of the high price of Soviet-made pork cooked with pork belly, people replaced it with pig's head meat and pig's water. After the spread of folk cooking experts, over time, it created a pot-stewed fire. It is estimated that there are not many authentic Beijingers who don't like to cook and burn. Burn a well-shaped knife, cut tofu into triangles, chop small pieces of small intestine and lung head, scoop a spoonful of old soup from the pot and pour it into the bowl, and then add some garlic paste, Chili oil, bean curd and chives. When a hot bowl is served, the fire, tofu and lung head are full of soup, and the fire is thorough but not sticky, and the meat is rotten but not bad, among which the small intestine is the most heavy taste. The intestines are soft, thick but not greasy, and there is no peculiar smell. Occasionally, eating a piece of white meat is even more fragrant. Because of the old soup, people who are light-mouthed may find the soup mouth a little salty. At this time, they can ask the store for some boiled water to mix into the soup. But as far as I can observe, few people do this, and if they think it is salty, they will try to eat the soup completely. It is really fragrant.

NO.7 fried tripe

Fried tripe is a famous snack with Beijing flavor, which was first recorded in the reign of Qing Qianlong, and was mostly operated by Hui compatriots. In old Beijing, there is a saying that "you want to eat autumn, and you have a deep-fried belly", and you are very particular about eating deep-fried belly when you are in beginning of autumn.

NO.8 fried liver

Beijing special flavor snacks. It has the characteristics that the soup is bright, the sauce is red, the liver sausage is fat, the taste is thick but not greasy, and the fried liver in Beijing has a long history, which is developed from the folk food "boiling the liver" and "frying the lungs" in the Song Dynasty.

NO.9 bean juice

Beijing has a long-standing traditional flavor snack. It has the characteristics of gray-green color, strong soybean juice, sour taste and slightly sweet taste. Bean juice is a popular snack with unique flavor in winter and spring in Beijing. Especially the old Beijingers have a special preference for it.

NO.1 enema

enema is a delicious food invented by nomadic people. It is a kind of food that different soups are poured into the intestines of fresh sheep, pigs, cattle and other animals, cooked or steamed, and then eaten and fried. Enemas began to spread in the Ming Dynasty. Enemas are pink in color, fresh and delicious, salty, spicy and crisp, and have a unique flavor.