Beijing snacks

Beijing's flavor snacks have a long history, a wide variety, exquisite materials and fine production, which is well-known. In the Qing Dynasty, "Du Men Zhu Zhi Ci" said: "The three big money sell flowers, cut cakes and make noises, and have a bowl of sweet porridge in the morning before eating tea soup and noodles; Cold fruit fried cake with sweet ears, hanging stove sesame seed cake with aiwowo, fork just sold on fire, and hard noodles are called bobo; Steamed dumplings's wonton is full of dishes, and the newly added glutinous rice balls are good ... "These snacks are sold at temple fairs or street fairs, and people will come across them unintentionally, which is vividly called" meeting food "in old Beijing.

The famous Beijing snacks are:

Pasta:

Aiwowo, Zhajiang Noodles, fire with a wallet, snowballing, etc.

Hot pot:

Bean juice, fried liver, fried tripe, etc.

Fried dough sticks.

donghuamen night market

sour, sweet, bitter, spicy and salty, you can have whatever you want! Bean jelly, braised cakes, 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 numerous, complete and hygienic. From the new Dong 'an market to Donghuamen Street, it is brightly lit and lively.

Huguosi Snack Bar

The Beijing snacks handed down from the "meet-and-eat" in the temple fair have been refined and refined, without the roughness of "being big, eating and being full" in the past; Duner Bobo and jujube rolls are small and lovely; Ginger juice fork, sugar ears can be described as exquisite.

Jinfang Snacks

Since the founding of the Republic of China, snack bars include hemp balls, almond tea, Aiwowo, fried cakes with cream, fried bumps, etc. Yuanxiao is the most famous, including hawthorn, green plum, hanging flowers, red bean paste, assorted foods, cream, coconut milk and so on.

There are also famous snack streets:

Wangfujing Snack Street, Shichahai Snack Street (formerly moved to Qianmen Snack Street), etc.

Author: anonymous Source: China Hongqiao Time: 26-5-16 9:53:48 Life Entry: Summer Editor: Summer <

Beijing cuisine is also called Beijing cuisine. Mainly refers to the palace cuisine (represented by Fangshan restaurant), palace cuisine (represented by Tan Jiacai), Muslim cuisine and local flavor dishes. Beijing local flavor dishes are transformed from Shandong cuisine and influenced by other cuisines (Guangdong, Zhou, Hunan, Shandong, Jiangsu, Fujian, Zhejiang and Anhui are the eight major cuisines), and their varieties and tastes have changed. Roast duck, instant-boiled mutton and barbecue are three famous dishes unique to Beijing. The eight major cuisines are famous restaurants in Beijing. More famous is the Confucian cuisine operated by Confucius Restaurant.

Beijing snacks, commonly known as "meeting food" or "vegetable tea", are a combination of Han, Hui, Mongolian, Manchu and other multi-ethnic snacks as well as court snacks in the Ming and Qing dynasties, with many varieties and unique flavors. There are about two or three hundred kinds of snacks in Beijing. Include side dishes with wine (such as white water mutton head, fried belly, Bai Kui roasted mutton head, mustard chopping block, etc.), pasta used in banquets (such as Wotou, minced meat biscuits, Yangyaner steamed stuffed bun, Five Blessingg Shoutao, Ma Rong Bao, etc.) and various snacks as snacks or breakfast and night snacks (such as Aiwowo, donkey rolling, etc.). Among them, bean juice, enema, fried liver, sesame bean curd and Zhajiang Noodles are the most characteristic of Beijing flavor. Some time-honored brands specialize in their special varieties, such as Wowo in Fangshan Restaurant, minced meat biscuits, pea yellow, kidney bean rolls, silver silk rolls in Fengzeyuan Restaurant, cream fried cakes in Donglaishun Restaurant, large enema in Heyizhai Restaurant, baked steamed bread in the same house, mashed buns in Beijing Restaurant, sugar-baked buns in Dashunzhai Dianchang, etc. Other snacks are sold in snack bars and food stalls in the night market in Beijing.

In the Qing Dynasty, "Dumen Zhuzhi Ci" wrote: "The three rich people buy flowers, cut cakes and make noises, and have a bowl of sweet porridge in the morning before eating tea soup and noodles; Fried sweet ears with cool fruit cakes, baked sesame seeds in a hanging furnace, and forks just sold on fire, and hard noodles are called cakes; Steamed dumplings wonton is full of dishes, and the newly added glutinous rice balls are good ... "This also shows that there have always been many flavor snacks in Beijing.

Beijing Roast Duck: Known as "the best food in the world", it is well-known at home and abroad. Beijing Roast Duck includes Stewed Roast Duck and Hanging Roast Duck. Stewed roast duck is roasted by the heat of the furnace wall. The temperature in the furnace is high first and then low, and the baked duck has crisp skin, full inner layer and fat but not greasy. Hanging furnace roast duck is roasted duck with jujube, peach, pear and other fruit trees. The roasted duck is also tender on the outside and has a special flavor.

Beijing instant-boiled mutton: castrated sheep in Xiwuzhumuqin Banner of Inner Mongolia is the best. Take the meat from the crotch, crotch, cucumber strips and upper brain, about 13 kg. Cut out about 8 pieces of meat one inch wide and four inches long per catty. Seasonings used include sesame sauce, soy sauce, bean curd with soy sauce, chives, marinated shrimp oil, coriander, chopped green onion and so on. There are dried seaweed and dried mushrooms at the bottom of the pot. At the same time, it is accompanied by vermicelli, cabbage, frozen tofu, sugar and garlic.

Beijing barbecue: including beef and mutton. The roasting method is to use a special tool for barbecue-iron roasting. It is a round iron plate made of wrought iron with a diameter of about two feet, with firewood burning under it and barbecue on it. First, soak the sliced meat in the prepared seasoning, put the roasted iron on the table, wipe the iron surface with sheep tail oil, fire it with pine or pine cone below, and put shredded onion on it. Put the sliced meat soaked in seasoning on the shredded onion and turn it with special chopsticks about one and a half feet long. When the beef is purple and the mutton is white, it can be eaten. Eat while flanging.

Beijing dumplings are a kind of northern food called "flat food", which is regarded as a delicacy by Manchu and Mongolian people in old Beijing. As the saying goes, "It's better to pour than to be comfortable, and it's not as delicious as jiaozi". Jiaozi can be divided into "meat jiaozi" according to its stuffing: mutton cabbage stuffing, pork leek stuffing, beef sauerkraut stuffing, beef celery stuffing, pork winter bamboo shoots stuffing, beef carrot stuffing, pork three fresh (water bamboo shoots, winter bamboo shoots, magnolia slices) stuffing, in addition to sea cucumber, shrimp, magnolia slices three fresh stuffing, chicken, duck, diced mushrooms three fresh stuffing. "Vegetarian jiaozi": a vegetarian-cooked cake filled with fried goods (such as avocado and fried tofu), yellow flowers, fungus, mushrooms, carrots and Chinese cabbage.

fried dumpling: raw jiaozi is seared on a pan, which is called "fried dumpling".

there are two kinds of meat and vegetables. This rectangular fire sticks to each other, just like the "wallet" of old fashion money, hence the name "wallet fire" Its taste is similar to pie, but its shape is different.

crystal doornail: there are salty and delicious doornail patties in Beijing snacks, and there is also a kind of sweet crystal doornail, which is made of dough. When making, the leavened dough is kneaded evenly with proper amount of alkali flour and white sugar, spread with white flour on paper, steamed in a cage, taken out, cooled, rolled into a basket, and diced diced, green and red silk, melon seeds, raisins, white sugar and sweet osmanthus with pork suet. Bread is made of 6.6 cm high and 3.3 cm thick, and the top of the top is spherical, with the mouth facing down, and steamed in a cage. The crystal doornail is white in color, translucent in filling, soft and oily, sweet and delicious. The doornail patty is Muslim food, while the crystal doornail is Chinese food.

Beijing New Year cakes: There are many varieties of colors. Only the varieties of cold cakes include pot cakes, stuffing cakes, rice cakes, bean flour cakes, tower cakes, Aiwowo cakes, bean dregs cakes, rolled cakes, lotus root cakes and zongzi. There are whole rice, broken rice and rice flour in the materials used for lianggao, and there are also differences in cooking methods.

Aiwowo is the most typical one, which is shaped like the Lantern Festival. It is made by steaming glutinous rice and kneading it into a round ball, then wrapping the stuffing made of white sugar, sesame seeds, hawthorn and red bean paste in it, and rolling some dry cooked rice noodles on the skin. There is a folk proverb: "white sticky rice is put into the steamer, and even cotton stuffing is rubbed with flour." It's like glutinous rice balls that don't need to be cooked, and the Muslim is called Aiwowo. "

"snowballing donkey" is made by mixing pea flour and soybean flour (or Jiang rice flour), steaming, rolling with bean paste, rolling in fried bean noodles, shaping, and cutting into pieces when selling. The folks say that it is "the brown sugar and water stuffing are arranged skillfully, and the yellow rice is buried in the beans."

Zhajiang Noodles: The common one is diced pork fried sauce. Pure is semi-fat diced pork with onion, ginger, garlic, etc. fried in oil pan, add yellow sauce, cover the lid and simmer for 1 minutes. At this time, the diced meat was soaked with yellow sauce, and the skin was red and bright, and the fragrance was overflowing. There are also vegetarian products such as sweet clover (egg) fried sauce, fried tofu diced sauce and roasted eggplant diced sauce, which are oily but not greasy. Noodles are green garlic, Toona sinensis bud, bean sprouts, green beans, shredded radish, blanched fresh peas, shredded cucumber, shredded lentils, leeks and so on.

noodles with sesame sauce: that is, noodles with sesame sauce, which is a light meal for old Beijingers in summer. When the noodles are cooked, take them out of the pot and soak them in cold water, then pour sesame sauce (salt, mixed with water), pepper oil (pepper oil fried with fragrant oil is put into soy sauce while it is hot), rice vinegar, and then add shredded pickled carrots, green garlic, shredded radish, bean sprouts, Chinese toon buds, etc. It tastes like grilled cake and bean jelly.

noodles with gravy: commonly known as "noodles with gravy". The bittern is usually boiled pork soup or mutton stir-fry, add yellow flowers, fungus and mushrooms, thicken and pour eggs and flowers. There is also a soup that does not thicken, and the antler is added to the soup to become the pouring juice of the clear soup, which is called "Buer Lu".

snail turn: half-hair noodles are rolled into thin strips, sesame paste and pepper salt are added, and they are put together like snails. Press it flat, bake it on the pan first, and then bake it in the yard. After baking, the crispy noodles on the outside are xuan inside. The snails that can't be sold out that day are roasted once or twice, which is called "dry jumping". They are broken with one hand and crispy when eaten.

kidney bean roll: kidney bean roll is a folk snack. It is said that one summer day in Guangxu period of Qing Dynasty, Empress Dowager Cixi occasionally heard the sound of gongs and shouts outside the red wall, so she asked what it was for, called the seller and tasted his kidney bean rolls, which was delicious. So this person was left in the palace to make snacks for her, and kidney bean rolls became the treasures of the Qing imperial palace.

Pea yellow: Boil peas, peel them, add sugar, sweet-scented osmanthus and jujube to make a paste, put gypsum on them, cut them into cubes after cooling, and melt them in the mouth. It is a good summer product. It is a traditional summer snack in Beijing, and it was once a famous imperial food in Qing Dynasty.

bean juice: a typical Beijing food. It is used as a slurry of mung bean powder or dough powder and is made by fermentation. Boil in a pan before eating. There is a special sour taste when drinking. When drinking bean juice, it is usually accompanied by inby and shredded spicy pickles.

inby's son: Also known as "Little Oil Ghost", it's a double-sided doughnut like a bracelet. It takes a little longer to fry, and it only comes out when it's brown. It tastes crisp and fragrant. Once upon a time, the breakfast in Beijing porridge shop paid attention to eating horseshoe biscuits with inby and drinking sweet porridge; When drinking bean juice, it is usually accompanied by inby. Inby's son is a food from the imperial dining room of the Qing Dynasty.

Crispy: Crispy is also a kind of oil cake, but this kind of oil cake is extremely thin, even to the degree of "transparency", and it is particularly crisp to eat, hence the name "Crispy".

Braised pork: It is also made of dough powder, which is soft and transparent, like bean jelly and tofu. It is also cut into small pieces and fried in a pan, using only plain oil.

enema: it is a favorite snack of Beijingers, and it is also a popular street snack. Enemas began to spread in the Ming Dynasty. There are two kinds of enema: one is large enema, which is washed with pig fat intestines, made into paste with more than 1 kinds of raw materials such as high-quality flour, red yeast water, cloves, cardamom, etc., poured into the intestines, cut into small pieces after cooking, fried in pig oil, and poured with salted garlic juice, which tastes crispy and salty. The other is called small enema, which is made of starch, red yeast rice water and bean curd residue, steamed, cut into small pieces, fried in pig oil, and eaten with salt water and garlic juice. The enema is tender in the outside and eaten with bamboo sticks, which is quite distinctive.

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

Noodle tea: Noodle tea has nothing to do with "tea", but is a kind of thick porridge made of millet powder and hazelnut powder. Add a layer of sesame paste and a little pepper and salt to a bowl. Drinking noodles is very particular about how to eat. When eating, you don't need chopsticks, spoons and other tableware, but you can drink the bowl in circles along the bowl with one hand. I am afraid that non-old Beijingers can't eat this way. Why do you want to eat this way? This is related to the taste of noodles tea.

Sour Plum Soup: It is a summer-heat and thirst-quenching drink made by the imperial dining room of the Qing Dynasty, and later spread to the people. It was 15 years earlier than the soda introduced into China from Western Europe. The raw materials of sour plum soup are ebony, osmanthus, rock sugar and honey. "Compendium of Materia Medica" says: "Those who pick semi-yellow in Mei Shi use smoked plum." It can remove heat and send cold, relieve pain, and even cure cough, cholera and dysentery. The fairy tale "Legend of the White Snake" wrote the story of the epidemic in Wumei. After the ebony is soaked, it is boiled with rock sugar, honey and osmanthus, and it becomes sour plum soup after being chilled.