Old Beijing snack description essay

1. Write an essay on how to make special snacks in old Beijing

1. Among the thirteen unique snacks in old Beijing, donkey rolling bean flour cake, also known as donkey rolling, is an ancient snack in Beijing. One of the varieties, its raw material is steamed yellow rice flour with water, and when kneading the noodles, add a little more water to make it softer.

In addition, fry the soybeans and 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.

When making, the stuffing needs to be rolled evenly, with clear layers, and a yellow appearance. It is characterized by fragrant, sweet, sticky, and rich soybean flour aroma. 2. Aiwowo, one of the 13 unique snacks in old Beijing , melon seeds, green plums, golden cakes, and white sugar were mixed into a filling, which became a food called wowo during the Wanli period of the Ming Dynasty.

But why did it later become Aiwowo? An explanation was found in the book "Xie Yi" by Li Guangting of the Qing Dynasty. Because there was an emperor who loved eating this kind of wowo. When he wanted to eat or wanted to eat it, he ordered: "The emperor loves wowo."

Later, this kind of food was introduced to the people, and ordinary people could not and would not eat it. He dared to say the word "imperial", so he omitted the word "imperial" and called it "aiwowo". This snack has been introduced to the people in the Ming Dynasty. The "Jin Ping Mei" of the Ming Dynasty recorded that Aiwowo was one of the popular delicacies at that time.

The glutinous rice used in the outer shell of Aiwowo has been steamed, and the filling is also fried with peach kernels, melon kernels, sesame seeds and sugar, so it can be eaten after it is made. Therefore, "Miscellaneous Odes of Yandu Snacks" says: "Put the white powdered glutinous rice into the steamer, and mix the assorted stuffing with the flour noodles.

It's like glutinous rice balls that don't need to be cooked, and the halal ones are called ***wowo." It is also noted. : "Aiwowo is one of the foods sold by Hui people. It is made from steamed glutinous rice, which is then wrapped in various fillings when cold. It is then rolled into a round shape with flour. It comes in different sizes and depends on the price. It can be eaten cold. ”

3. The Thirteen Unique Delicacies of Old Beijing Snacks: Sugar-rolled Fructose is a famous brand among Beijing-style snacks and is highly favored by Chinese and foreign diners, especially female diners. The main ingredients of Tangzhiguo are yam and jujube, with supplementary ingredients such as green plum, peach kernel and melon kernel.

Fresh yam is rich in nutrients and contains protein, refined fiber, vitamins and other ingredients. It is a traditional medicine used in traditional Chinese medicine. Traditional Chinese medicine believes that yam is warm in nature, sweet in taste, non-toxic, and enters the spleen, lung, and kidney meridian.

The function of solidifying essence and benefiting lungs. Jujube is a commonly used tonic in traditional Chinese medicine and folk medicine. Each 100 grams of dried jujube contains 63-76.3 grams of sugar, as well as protein, fat, and a variety of vitamins and minerals.

Among them, the vitamin C content ranks first among all kinds of fresh fruits. The content in every 100 grams of fresh jujube meat reaches 300-600 mg, and the human body utilization rate is 86.3% on average. Traditional Chinese medicine believes that jujube meat is sweet in taste and warm in nature. It has the function of nourishing the spleen and stomach, nourishing qi and promoting fluid production. It can treat diseases such as weak spleen and stomach, insufficient qi and blood, incompatibility between nutrition and health, anemia, heart palpitations, irritability and dreaminess.

The main ingredients of roll fruit are yam and jujube, which is a veritable medicinal diet. Preparation method: Peel and chop 1500 grams of yam, remove the pits from 500 grams of jujube, and chop the fruit into small pieces. Mix the two ingredients well, add a little water and flour, stir evenly, wrap the mixture with oil wrap, and serve. Steam for 5 minutes; prepare a piece of sterilized clean bean bag cloth, place the steamed ingredients on the cloth while hot, shape into long triangles, cool and cut into pieces as thick as a little finger, put into 70% hot oil pan , take it out when fried until brown; add oil, water, osmanthus, and white sugar in a pot, boil over low heat until it becomes syrupy, pour the fried rolls into people, coat with sugar juice, sprinkle with white sesame seeds and white sugar, soft and sweet , very delicious.

Because of its nourishing effect, diners who dine at Lam Lai Shun Restaurant often order it, and it has become one of the hotel's famous snacks. 4. The Thirteen Unique Ginger Sauce Pai Forks of Old Beijing Style Snacks. It requires peeling fresh ginger and stamping it into fine powder. Add a certain proportion of alum powder to the flour. Put them together in a basin and mix them with cold water to form a dough.

Another method is to knead the dough with water, put it on a dough rolling machine and roll it five or six times until the sheet is uniform and smooth, then sprinkle fine starch noodles on the sheet, and fold it into a long strip. Use a knife to cut into strips with a width of 2 cm and a length of 5 cm. Stack the two small pieces together, cut three times in the middle, spread them into single pieces, flip them together, and fry them in warm oil. Pour the fried pork chops with honey. The method of mashing the honey is to peel the fresh ginger and cut it into thin strips. Boil the shredded ginger with water, take out the shredded ginger, add sugar, add caramel sugar and osmanthus after boiling, and continue to boil. Then put it on a low heat, fork the fried pork chops into the sweet-scented osmanthus syrup made from shredded ginger and stir-fry the honey.

After being soaked with honey, the skewers turn into light yellow, which are crisp, sweet and fragrant, and have a ginger flavor when eaten. Nancheng's "Nan Laishun" ginger shredded pork chop was rated as "Beijing's Famous Snack" in 1997, and also won the title of "Chinese Famous Snack" in the same year.

There is also a salty pork chop, which is made of flour, soda and salt. It is also fried. It has a slightly salty taste. People who like to drink often use salty pork chops with wine and dishes. 5. Among the thirteen unique snacks of old Beijing, fried butter cake. Among Beijing snacks, fried butter cake is a nutritious snack variety.

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 stir quickly until the dough turns from gray to white and is no longer sticky. , 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.

Pour peanut oil or lettuce oil into the pot, or butter. But it is not advisable to use soybean oil or sesame oil, because the latter two oils can easily offset the creamy flavor. After burning on high heat until smoking, switch to low heat. At this time, knead and mix the dough, and divide 500 grams into 40 even balls. In front of the pot, press the cakes into round cakes with your hands, and put them into the oil one by one. When the cakes swell up like a ball and turn golden brown, take them out, roll in sugar and serve.

Butter fried cake is round in shape, charred on the outside and tender on the inside. It is rich in flavor, nutritious and easy to digest. In addition to butter fried cakes, there are also yellow rice flour fried cakes and glutinous rice flour fried cakes (milled with water, the best quality). The noodles should be mixed with water and then fermented. The dough should not be too hard, and a little alkali should be kneaded in appropriately. .

When making, grab a piece of noodles of about 50-60 grams, press a hole in the middle with your fingers, wrap it with bean paste filling, seal it tightly, put it in the bag and deep-fry it until golden brown. This kind of fried cake is crispy on the outside, tender on the inside, sweet and delicious, and is very popular.

There is also a kind of fried cake with hot noodles. After boiling the water, pour in the flour and stir evenly. After the noodles are hot, take them out of the pan and divide them into large pieces. Spread them out to cool, and then mix them with the dough. 2. Write an essay about Beijing snacks

When people mention Beijing’s specialties, they always mention “Beijing roast duck”, but instead of talking about this, I want to introduce old Beijing snacks.

We came to Qingyun Pavilion at the front door of old Beijing. It is said that Tan Sitong and Cai E often visited it. As soon as I entered the door, I smelled a strong fragrance. When I walked over, I saw that it was braised and cooked over a fire.

Makes me salivate. I asked for a bowl.

Looking inside, I saw Huoshao and mutton mixed in the soup. I took a piece of lamb intestine, which was very thin, and put it in my mouth to bite. It was tender, smooth, and soft, and the roasting taste was even better. It was very delicious. It is said to be a secret recipe handed down from ancestors and carefully prepared. No wonder it was so delicious, I even drank up the soup without even washing the bowl.

The braised pork belly just now is the masterpiece of "Small Intestine Chen" (the braised pork belly is actually cooked with brine). There are many famous old Beijing snacks here, such as: "'Sheep Head Horse', 'Baodu Feng', 'Small Intestine Chen', 'New Year Cake Money', 'Cheese Wei', 'Tea Tangli'" and so on. Many of these shops are a century old. Time-honored brand.

Maybe people are unfamiliar with these names. In fact, the first two characters are the content of the meal, and the last character is the last name of the person who made the best meal. My favorite is the "Palace Cheese" from "Cheese Wei".

At first glance, it already looks pretty good. When you eat it, you will feel that it is very well made, has a delicate texture and melts in your mouth.

If you taste it slowly, you will taste its unique aroma. Since it was freshly taken out of the freezer, it tasted even better because it was cold.

Although I finished the small bowl quickly, it left me with endless aftertaste. Serve until the next dish is served.

The bean juice coke rings are the most famous. In my opinion, they are not suitable for drinking, but old Beijingers like them very much. I like Beijing, and I prefer old Beijing snacks. 3. An essay on the unforgettable snacks of old Beijing

Today, my mother and I went to Niujie to taste the sweet and delicious snacks of old Beijing.

The variety of snacks there is dazzling, including aiwowo, pea yellow, sugar roll fruit, cheese Wei..., haha! Come with me to taste the special snacks! We first came to the "Niujie Hongji Snack Shop". The restaurant was crowded, and there were quite a few people eating.

There are all kinds of delicious foods. My mother and I ordered some snacks. After a while, the donkey rolled and was served.

The donkey's roll is oval in shape and its surface is khaki. I couldn't wait to pick up a piece of donkey roll and put it in my mouth, wow! It tastes great! It feels sticky in your mouth after eating it, but it actually contains my favorite bean paste filling.

I asked my mother: "How do you make such a good donkey rolling!" My mother told me that the outside is made of soybean noodles and the inside is wrapped with bean paste and brown sugar. My mother also told me historical stories about it! Legend has it that during the Qing Dynasty, Lafayette Lafayette was tired of eating the palace dishes and asked the imperial chef to make a new dish for her. The imperial chef innovated and made the dish by filling yellow rice noodles with stuffing.

When the dishes were finished and about to be served, the eunuch's little donkey happened to bump into the royal chef, and the new dishes fell into the yellow rice noodles. It was too late for the imperial chef to re-make the dish, so he had to bring the new dish that had fallen into the yellow rice noodles to Lafayette to taste.

Unexpectedly, Lafayette also praised: "This dish is really good. What's its name?" The chef thought that this was the little donkey's fault, so he casually said, "Donkey rolls." It got its name from rolling. Ha ha! This story is interesting! Then, the waiter aunt brought us another snack called Aiwowo.

Ai Wowo looks like a snow-white little rabbit, chubby. The taste of Aiwowo is quite good. There are fillings made of various foods, including peach kernels, sesame seeds, melon seeds, green plums, golden cakes, white sugar...

As I watched, my mouth watered. I finished eating Aiwowo. I wonder what the next snack will be? Just as I was thinking about it, a yellow thing was placed on the table. ah! It turns out to be peas! The appearance of pea yellow is yellow, the skin looks very smooth, and it is very refreshing and sweet in the mouth.

After walking out of "Hongji Snack Bar", my mother suggested taking me to eat cheese from "Cheese Wei". Said this is a famous palace snack.

Cheese Wei is a small traditional-style shop. When you walk in, there are pictures of various flavors of cheese on the wall. We ordered two bowls of cheese, one bowl of palace cheese and one bowl of yellow cheese.

My palace cheese was white and I scooped a big spoonful into my mouth. Wow! It's so cool, it's cool to the bottom of my heart. If you take a bite on a hot summer day, it will be extremely refreshing.

Because my stomach capacity is really limited, I cannot taste all the traditional snacks of old Beijing. Anyway, everyone must be full! Come with me next time to taste old Beijing snacks. 4. Write an essay on how to make the special snacks of old Beijing

1. Among the thirteen unique snacks of old Beijing, donkey rolling bean flour cake, also known as donkey rolling, is one of the ancient varieties of Beijing snacks. Its raw materials It is made by adding water to yellow rice noodles and steaming them. When kneading the noodles, add a little more water to soften them.

When making, the stuffing needs to be rolled evenly, with clear layers, and a yellow appearance. It is characterized by being fragrant, sweet, sticky, and has a strong soybean flour aroma. 2. Aiwowo, one of the 13 unique snacks in old Beijing , melon seeds, green plums, golden cakes, and white sugar were mixed into a filling, which became a food called wowo during the Wanli period of the Ming Dynasty.

But why did it later become Aiwowo? An explanation was found in the book "Xie Yi" by Li Guangting of the Qing Dynasty. Because there was an emperor who loved eating this kind of wowo. When he wanted to eat it or wanted to eat it, he ordered: "The emperor loves wowo."

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 cooked. Therefore, "Miscellaneous Odes of Yandu Snacks" says: "Put white powdered glutinous rice into a steamer, and mix assorted stuffing with powdered noodles.

It's like glutinous rice balls that don't need to be cooked, and the halal ones are called ***wowo." It also notes that : "Aiwowo is one of the foods sold by Hui people. It is made from steamed glutinous rice, which is then wrapped in various fillings when cold. It is then rolled into a round shape with flour. It comes in different sizes and depends on the price. It can be eaten cold. ”

Fresh yam is rich in nutrients and contains protein, refined fiber, vitamins and other ingredients. It is a traditional Chinese medicine. Traditional Chinese medicine believes that yam is warm in nature, sweet in taste, non-toxic, and enters the spleen, lung, and kidney meridian.

The main ingredients of roll fruit are yam and jujube, which is a veritable medicinal diet. Preparation method: Peel and chop 1500 grams of yam, remove the core of 500 grams of jujube, and chop the fruit into small pieces. Mix the two ingredients evenly, add a little water and flour, stir evenly, wrap the mixture with oil wrap, and serve. Steam for 5 minutes; prepare a piece of sterilized clean bean bag cloth, place the steamed ingredients on the cloth while hot, shape into long triangles, cool and cut into pieces as thick as a little finger, put into 70% hot oil pan , take it out when fried until brown; add oil, water, osmanthus, and white sugar in a pot, boil over low heat until it becomes syrupy, pour the fried rolls into people, coat with sugar juice, sprinkle with white sesame seeds and white sugar, soft and sweet , very delicious.

Pour peanut oil or lettuce oil into the pot, or butter. But it is not advisable to use soybean oil or sesame oil, because the latter two oils can easily offset the creamy flavor. After burning on high heat until smoking, switch to low heat. At this time, knead and mix the dough, and divide 500 grams into 40 even balls. In front of the pot, press the cakes into round cakes with your hands and put them into the oil one by one. When the cakes swell up like a ball and turn golden brown, take them out and roll in sugar. Serve.

When making, grab a piece of noodles about 50-60 grams, press a hole in the middle with your fingers, wrap it with bean paste filling, seal it tightly, put it in the bag and fry it until golden brown. This kind of fried cake is crispy on the outside, tender on the inside, sweet and delicious, and is very popular.

Speaking of dumplings, I think everyone will be familiar with them! Today, dumplings are quick-frozen food and you can eat them whenever you want. But did you know? In Beijing, dumplings on New Year’s Eve are very particular! Dumplings with vegetarian fillings are used to worship gods, while those eaten by the family are filled with meat. In addition to the well-known delicacies such as dumplings and rice cakes, old Beijingers also make "douerjiang" - which is made of pork skin and dried tofu. Cold dishes made from , soybeans, green beans, etc., are amber in color and similar to "Aspic". In addition, there are "mustard dumplings", which are cold dishes used to appetize. During festivals, people eat a lot of greasy food, which is easy to get angry. Phlegm-producing, these cold dishes can make up for this shortcoming. Shaqima, the pastry used by old Beijingers to worship gods and ancestors in ancient times, is not only the food of ethnic minorities in Beijing, but also a must-have food in Beijingers' homes. In the past, there was also a New Year's Eve snack The habit of fish must be carp. It was originally in the name of worshiping gods, and later it was associated with the auspicious saying of "more than auspicious celebrations". Fish is both a delicacy and a tribute. Old Beijing not only has delicious food, but also has a long history of residential buildings. Beijing Most of the residences are courtyard houses. Siheyuan houses are the most common form of housing in my country and have the longest history. Most of them face north and south, with the main house in the south, a side house in the north, and wing rooms on both sides. They are sunny and the four rooms are closely connected by a courtyard. The ground is connected together, commonly known as "siheyuan". Its layout is "one main house and two rooms". The main house is located on the central axis of the whole house. The bay, depth, height and decoration are all the first in the whole house. The wing rooms on both sides of the yard are Accompanying the main house, the courtyard is a place for traffic, lighting and ventilation, and is equipped with greenery, making it a center for rest and family activities. There is still a lot of history in old Beijing worth visiting. Beijingers are very enthusiastic and they always welcome foreign tourists. arrival.. 6. A third-grade essay about Beijing snacks

I heard from my mother that donkey rolling is a unique snack among Beijing snacks, and I really want to try it.

As soon as I entered the Huguosi snack bar, I smelled a strong fragrance. My mother said: "This is the scent of a rolling donkey!" We immediately found a seat and sat down. Go buy me a donkey right away. After a minute passed, my mother came back and gave me a plate with an "old Beijing donkey rolling" in it. I put my nose close to it and smelled it, ah! At this time, a chestnut smell ran into my nose, and when I touched it lightly, it felt soft. For a moment, the chestnut flavor was fragrant and fragrant. Looking at it, I couldn't bear it anymore and took a big bite. Ah, the donkey roll is sweet and sticky. I heard my grandpa say: "Glutinous rice is the main ingredient for donkey rolling, and then various flavors are added to it, and finally it is rolled in bean flour and it is complete.

”

Donkey rolls are a special feature of snacks. All old Beijingers like this bite. Many foreigners must eat donkey rolls when they come to Beijing, because donkey rolls are so delicious. I like to eat donkey rolls. 7. Write an essay about Beijing snacks

When people mention Beijing’s specialties, they always mention “Beijing roast duck”, but instead of talking about this, I want to introduce old Beijing snacks.

When I went to Qingyun Pavilion at the front door of old Beijing, it was said that Tan Sitong and Cai E often visited it. As soon as I walked in, I smelled a strong aroma. I walked over and saw that it was braised and burned. It made me salivate. I had a bowl. Looking inside, I saw a piece of lamb intestine mixed in the soup. It was thin and tender, and it was smooth and soft, with a roasted taste. It's even more delicious and delicious. It is said to be a secret recipe passed down from ancestors and carefully prepared. No wonder it's so delicious. I even drank up the soup and didn't even need to clean the bowl. The braised and roasted dish just now is the masterpiece of "Small Intestine Chen". Luzhuhuoshao is actually boiling with brine). There are many famous old Beijing snacks here, such as: "Yangtouma", "Baodoufeng", "Small intestine Chen", "rice cake money", "Cheese Wei", "Tea Tangli" '" Wait, many of these stores are century-old brands. Maybe people are unfamiliar with these names. In fact, the first two characters are the content of the meal, and the last character is the surname of the person who cooks the best. My favorite is "Cheese Wei" The "palace cheese" looks very good at first glance. When you eat it, you will feel that it is very well-made and has a delicate taste. If you taste it slowly, you will taste its unique aroma. It was taken out of the refrigerator and was cold, which made it taste better. Although I finished the small bowl quickly, it left me with endless aftertaste until the next dish was served. In my opinion, they are not suitable for drinking, but old Beijingers like them very much.

I like Beijing, and I prefer old Beijing snacks.

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