Beijing Snack Style Butter Fried Cake Among the Beijing specialty snacks, butter fried cake is a nutritious snack variety.

It uses high-quality 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 off-white. When it is no longer sticky, take it out and let it dry for a while to make hot noodles.

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Dissolve the white sugar with water, dissolve the vanilla powder with water, mix an appropriate amount of egg liquid in a bowl, add it to the hot noodles several times, add the cream, sugar water, and vanilla powder water in the last time, and knead evenly.

Then pour oil into the pot and heat it over high heat until smoking, then switch to low heat. At this time, divide 500 grams of the kneaded and mixed dough into 40 even balls. Press it into a round cake with your hands in front of the oil pan.

Pour into the oil, take it out when the cake puffs up like a ball and turns golden brown, roll in sugar and serve.

Donkey Roller Donkey Roller is one of the older varieties of Beijing specialty snacks. Its raw material is yellow rice noodles, steamed with water, and a little more water added to make the noodles 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. The characteristics of Donkey Rolling are fragrant, sweet, sticky, and rich in the aroma of soybean powder.

Why is it called donkey rolling?

It is an image metaphor. After it is made, it is rolled in soybean noodles, just like a real donkey rolling in the countryside, hence the name.

Nowadays, various snack bars in Beijing serve it all year round, but most of them no longer use yellow rice noodles, but use glutinous rice noodles instead. Because the soybean flour noodles are rolled outside, the color is still yellow, which is a Beijing specialty that is very popular among the people.

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Aiwowo is a traditional Beijing specialty snack. Every year around the Lunar New Year, snack bars in Beijing serve this variety and sell it until the end of summer and early autumn. Therefore, Aiwowo is also a spring and autumn variety and is now available all year round.

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Aiwowo is made by washing and soaking glutinous rice, then steaming it in a basket, letting it cool, kneading it evenly, breaking it into small pieces, pressing it into a round skin, wrapping it with peach kernels, sesame seeds, melon seeds, green plums, golden cakes, and white sugar, and mixing it into a filling.

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But why is this Beijing specialty snack called Aiwowo?

We found an explanation in the book "Xiang Proverb Jie 钫" written by Li Guangting of the Qing Dynasty.

It turns out that there was an emperor who loved eating this kind of nest food. When he wanted to eat it, he ordered: "I love nest food." Later, this kind of food was introduced to the people, and ordinary people could not and did not dare to say the word "imperial", so they omitted

The word "yu" was changed and it was called "aiwowo".

Sugar-rolled Guts are a famous specialty snack in Beijing, especially loved by female diners.

The main ingredients of Tangzhiguo are yam and jujube, with auxiliary ingredients such as green plum, peach kernel and melon kernel.

These are very nutritious foods. The yam and jujube as the main ingredients of the roll fruit are a veritable medicinal diet.

The candied fruit is soft, sweet and very delicious.

Because of its nourishing effect, diners who dine at Nan Laishun Restaurant often order it, and it has become one of the hotel's famous Beijing specialty snacks.

As the name suggests, it contains fresh ginger in its raw materials, so it has an obvious fresh ginger flavor when eaten.

After being soaked in honey, the skewers turn light yellow and are crisp, sweet and fragrant. They taste like ginger when eaten.

The ginger braised pork chop of "Nan Laishun" in Nancheng was rated as "Beijing's Famous Snack" in 1997, and in the same year it was awarded the title of "Chinese Famous Snack".

It is one of the most famous snacks in Beijing.

There is also a salty pork chop, which is made from flour, soda and salt, and is also deep-fried. The method is the same as the ginger pork chop, but the difference is that it is not honey-y and has the characteristics of crispy, crispy and slightly salty taste.

People who like to drink often use salted pork chops to accompany their food and drinks.

Sugar Ears: Sugar ears are also called honey twists, so named because they resemble human ears after being formed.

The honey twist has a shiny brown butter texture, a moist and soft texture, and is sweet and delicious.

The honey twists at Nan Laishun Restaurant in Nancheng are made all year round.

The quality is stable, mainly because the alkali is properly added, there is no sour taste, it is fried thoroughly, the honey is evenly eaten, and it meets the quality requirements of being soft and moist. In 1997, it was rated as "Beijing Famous Snack" and "Chinese Famous Snack".

Mian Cha Mian Cha is made by putting flour into a pot and frying until the color turns yellow, and frying hemp seeds until brown. Add osmanthus and beef bone marrow oil, mix well, then put the evenly kneaded noodles in a bowl and add sugar.

, use boiling water to make a paste.

Drinking noodle tea is very particular about how you eat it. You don’t use chopsticks, spoons and other utensils when eating. Instead, you hold the bowl in one hand and drink it in circles along the edge of the bowl. Unless you are an old Beijinger, you may not be able to eat this way.

Why eat this way?

This has to do with tasting the flavor of noodle tea.

Noodle tea is a nourishing specialty snack in Beijing.

Sanzi Mahua Sanzi Mahua is one of the finest halal snacks in Beijing. It is very popular among the people. Its production is troublesome, but it is also destined to be delicious.

The steamed buns are brown in color, crispy in texture, sweet and delicious.

Saqima Saqima is Manchu pastry (cake).

The predecessor of Saqima is a traditional Manchu cake--Rubiao cake.

Tiaotiao dumplings were an important offering of the Manchu people at that time, so they were also called "Da Kuo Mudan Tiaozi".

Later, white sugar was used instead of cooked bean flour, which became "sugar wrap" and was renamed Saqima. In Chinese, it is called "jinsi cake" and also called "furong cake". However, the name Saqima is still popular among people of all ethnic groups across the country.

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