Beijing travel friends know, Beijing has a lot of kinds of snacks, they are part of the Qing Palace out of the pass, was the emperor's favorite bite; part of the halal traditional snacks, is also highly praised; there is also the old people's food, the taste is very authentic. If you think Beijing snacks are a bit general, then you have to see where the old Beijingers go to eat these authentic Beijing food.
In the old days of Beijing, the winter was almost impossible to see fresh fruit, can be flavored to solve the craving but some ice candy gourds and frozen persimmons, dried fruit is also one of them.
Dried fruit is a traditional winter snack in Beijing, made of dried apricots, persimmons, fresh lotus root, raisins and other fruits. Amber-colored persimmons, orange-red sweet dried apricots, snow-white lotus root slices, and then poured with sugar osmanthus juice, placed in a fruit plate with ice, when eaten in the mouth, cool, crispy, sweet and sour blend, very refreshing. In the past, this snack is often sold by vendors on the streets and alleys, known as "playing ice calendars". They are usually holding two copper ice calendars, up and down a knock, the sound of crisp, out of a long way, but also knocking side shouting "fruit dryer ~, sour plum soup ~, rose dates ~, boiled begonias ~" and so on, living in the streets and lanes of the children heard this sound, quickly take the cans ah ah bowls ah, tugging at an adult to go out for fear of being late there is no food.
It is rumored that the Tongzhi Emperor was nine years old, but also privately out of the Fengze Gate, out of the Forbidden City, to eat this fruit dry.
It was the first time that the young Tongzhi sneaked out of the palace, really opened his eyes, everything is so fresh. He saw a group of children around a stall car, each hand has a small bowl, the vendor is from the car to scoop a spoonful of things in a small bowl, the children took a small spoon "hoo-hoo" to eat everything. Little Tongzhi watched his mouth watering, went over and asked, "What is this?" The vendor said: "Young master, this is called frozen fruit dryer, sweet and sour cold, delicious, try it?" Xiao Tongzhi never heard anyone call him "young master", think it is very interesting, then quickly took the bowl and eat up. A mouthful of refreshing, good pain! Is eating a lot of flavor, was a few eunuchs are looking for him in a hurry to see, in a hurry, the small Tongzhi lifted up the lapel, the rest of the frozen fruit dryer a brain poured into the pocket of the coat, wet pockets and ran back to the palace. At this point, the crowd realized that this is the dynasty's little emperor, was caught back to the palace do not want to throw away the dried fruit, but also really out of the limelight.
To this day, such a delicious fruit dryer on the market has been rare, but to go to the right place, that can still eat.
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In the old days in Beijing, the rich people had to eat dumplings on New Year's Day, but the poor people had to eat dumplings. But this chestnut noodle dumplings, used to be exclusively for Cixi to enjoy, only after the Republic of China into the folk.
It is said that during the year of Gengzi, Cixi fled to the west on the way to hunger, a woman gave her a big nest, hungry Cixi naturally ate up immensely delicious. After returning to the palace, one day Cixi suddenly want to eat this bite, they ordered down, but the Imperial Kitchen that dare to do this folk really big nest to Cixi, then racked his brains, the use of extremely fine ground cornmeal, and then mixed with the right amount of soybean flour, sugar and sugar cinnamon, will be made into a taste of sweet noodles soft chestnut texture of the small nest for Cixi to enjoy. Cixi after eating really very satisfied, and praised its sweet taste is unparalleled.
Chestnut flour small nest, only the size of a chestnut, taste and chestnut-like soft, according to the imitation food chef said, to do this small nest, to use good new cornmeal, over the fine wu, and then mixed with good soybean flour, steamed with cinnamon sugar, eat only warm and sweet. Moreover, a catty of flour to be steamed out of a hundred small nests to be enough "small", so, shaped like a chestnut small nests on this name.
After the founding of New China in 1956, the National Day, organized by Premier Zhou Enlai in the reception of foreign guests at the banquet, there is also a dessert by the Qing dynasty palace old imperial chef refined imitation meal - small nest. When the 4,000 favorite small nest on the table, the foreign guests are praised, many people also coincidentally shouted: pyramid! Pyramid! This is a wonderful analogy for the shape and color of the dumplings. Imitation of the meal is also known as the small head from now on.
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Sheep's Eye Buns are the best of the Hui people's diet, and the size of each bun is as big as a sheep's eye. Each bun is the size of a "sheep's eye" and is steamed with a variety of fillings. When it comes out of the pot, the gravy soaks into the crust, and it is soft and chewy, with a very delicious flavor.
Legend has it that Emperor Kangxi of the Qing Dynasty wanted to eat this mouthful, in disguise, to the front door outside the Hui Min Mutton Bun Shop to taste. When Kangxi walked into the mutton baozi store, the attentive Hui Min shopkeeper immediately with a small tray to send two cups of tea, to the long-lived master, accompanied by a smile, said: "Not afraid of the master annoyed, the master in the inside (Palace) what delicacies have not tasted, but also to bend the driving force to taste the sheep's eye to the baozi, the small really do not dare to filial piety." Kangxi knew that his identity has been recognized, but still want to eat the buns. The shopkeeper had no choice but to say, "Master honor, must eat, then please wait a little less." In a short while, hot steamed buns were delivered. Kangxi used chopsticks to hold one on the plate, the aroma of bursts of nose, put in the mouth a taste, the flavor is very delicious, but Kangxi left to look for the right did not see the "sheep's eye", then asked the shopkeeper: "Why can not see the sheep's eye?" Boss busy answered: "back to the words of the master, guilty dare not deceive: filling meat without sheep's eyes, just do some fine, pack a little smaller, like sheep's eyes, gave a 'sheep's eyes buns' name." Kangxi listened to the decree: "I think the sheep's eye baozi is very good, can often be sent to the palace, looking for the Ministry of Internal Affairs to open the silver."
From then on, the sheep's eye buns fame, reputation in Beijing. So, the four cities all over the Hui people's hotels to do up sheep's eye buns, then became the Hui people like to eat delicious.
Soft and sticky in the mouth, bean aroma filling sweet donkey rolls, rumor has it that it is also one of the gourmet food in the Qing Dynasty Palace. In the old capital, it was a regular visitor to temples and fairs of all sizes.
It is said that Cixi tired of eating the palace food, one day want to taste some new things, but this sudden idea, can be difficult to bad imperial chef. After a lot of thought, the chef decided to use the river rice flour wrapped in red bean paste to make a new noodle. But this thing is also coincidental, when just done, this noodle let a call "little donkey" eunuch, an accident to touch the pot filled with soybean flour. This can be bad imperial food chef, but then redo and too late, no way, the chef had to present it to the front of the Cixi. Who would like to think, Cixi ate this new thing, "Well!" The flavor is not bad, asked the chef: "What is this called?" Chef thought about it, are called the little donkey eunuch trouble, so with Cixi said: "This is called 'donkey roll'."
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In the memories of the old Beijingers, in the 80s and 90s, many families would eat stinky tofu milk, a small piece of greenish-gray, square, smelling stinky, and tastes like a rich and pure flavor, which can be smeared on steamed buns, mixed with noodles, or smeared on the pancakes, all very The first thing you need to do is to get your hands on some of the best products in the world.
Beijing's stinky tofu milk, the most famous is outside the front door of Wang Zhihe's, the inventor is Anhui Wang Zhihe, has been passed down for more than 300 years. Legend has it that he was originally a man of letters and failed to pass the examination in Beijing in the eighth year of the Kangxi period of the Qing Dynasty, so he made tofu for a living and created stinky tofu milk, which was improved many times to make it taste better and become more famous.
Later, this was spread to the palace, a eunuch curious to buy back some taste, and it is true, they immediately dedicated to the emperor. The emperor tasted, appetite, that is, the decree will be "stinky tofu milk" as the "Royal Palace" as one of the small dishes, given the name "green square". Now, the reputation of Wang Zhihe's stinky tofu milk was even hotter, and the business was also more prosperous. Kangxi seventeenth year (1678), Wang Zhihe simply in the Yan Shou Temple Street, west of the workshop, set up a signboard "Wang Zhihe South Sauce Garden", the business from now on the bigger and bigger, passed from generation to generation. Later, it is said that the Empress Dowager Cixi also especially like this bite, every day to eat a dish of fried peppercorn oil poured over the stinky tofu milk, and must be the same day from Wang Zhihe South Soy Sauce Garden to buy back the fresh and fragrant stinky tofu milk made. There was a period of time, "Wang Zhihe South Soy Sauce Garden" for some reason closed for a few days, the eunuchs serving Cixi had to use the remaining stinky tofu milk to replace, but how can hide from Cixi. She just tasted a bite on the suspicion, meal secretly will be a peppercorn hidden in the stinky tofu milk. The next day when the meal, Cixi see that they put the peppercorns really still in it, could not help but be furious, reprimanded the eunuchs to eat their own leftover stinky tofu milk. Since then, the eunuchs think of the "old Buddha" of the power, and no longer dare to deceive her, only to run every day to buy fresh stinky tofu milk at Wang Zhihe.
Today, Wang Zhihe stinky tofu milk in Beijing's major supermarkets are on sale, you can also go home to try the Empress Dowager Cixi pepper oil stinky tofu milk, practice is simple, the flavor is unique.
Pea yellow and kidney bean rolls are folk snacks, become the Qing dynasty snacks, there is a small story: it is said that one day, Cixi is sitting in the North Sea Jingxinzhai cool, suddenly heard on the street came to beat the sound of the gongs and yells, the heart of the mystery, busy asking what is doing, the eunuchs on duty back to report to the sale of pea yellow, kidney bean rolls. Cixi momentarily happy, ordered to call this person into the garden. Peddler saw the old Buddha hastily kneel down, hands holding a kidney bean roll, pea butter, please the old Buddha to enjoy the light. Cixi tasted, praised, the person stayed in the palace, specifically for her to do pea butter and kidney bean rolls.
In the past, in the capital business "brown pea yellow children" are mostly Pinggu, Xianghe, as well as the people of Caiyu and other places, because these places are rich in peas. Brown pea yellow child production is simple, generally will be white peas peeled, with twice as much water as peas, the beans stewed, and then put the sugar fried, add gypsum water and cooked dates stirred well, into a large casserole dish, to be cooled into a heap, cut into a diamond-shaped block like a rice cake, with small slices of gold cake embellishment, and then covered with a wet blue cloth, placed on a unicycle to sell along the street. Kidney bean rolls is also the capital of the folk very common snacks, soft and delicate, sweet and refreshing filling, because Cixi tasted quite satisfied, a step forward, became the Qing Palace of the Imperial snacks. But the Qing dynasty palace of kidney bean roll and pea yellow children and folk is still slightly different. Generally speaking, the palace is "fine pea yellow children" is the imperial kitchen according to the folk small jujube brown pea yellow children to improve and become, the method is exquisite, the selection of materials is superior: the first peas will be boiled and sifted into a paste, together with sugar, cinnamon, solidified and cut into two inches square, less than half an inch thick small cubes, on top of the put a few slices of honey cake, with a delicate and pure texture, the entrance is melting! The color and taste are all excellent.
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Sachima is my favorite, and I want to When I want to eat it, I go to Beijing Taoxiangcun to buy a piece of it.
Saqima is one of the traditional pastries of old Beijing, and its name is also a contraction of Manchu. Mr. Qigong has said that the Qing dynasty in the Qianlong period Fu Huan and other compilations of the "imperial update Qing Wenjian" in the collection of the word Sachima, interpretation of the "dog's milk sugar dipped", sugar dipped in a good understanding of the "dog's milk" is slightly strange, in fact, dog's milk that is the goji berries, the shape of the dog's milk, the initial use of which do Saqima fruit material, and then gradually replaced by raisins, hawthorn cake, plums and so on.
There is also a short story about its origin: during the Qing Dynasty, a general serving in Guangzhou, surnamed Sa, loves to hunt on horseback, and every time after hunting will eat a little bit of heart, but also can not be repeated! Once, General Sa to go out hunting, specifically instructed the chef to "come to some new things", if not to his satisfaction, ready to go home "to eat the cook". The cook in charge of the snacks heard, a lapse of concentration, on the egg coated snacks fried. At this time, the general also urged for dim sum, the cook was furious and cursed: "Kill that horseback rider!" Only then did he bring out the dim sum in a panic. Unexpectedly, General Sa was quite satisfied after eating it, and asked what the name of the snack was. The cook then replied, "Kill the horse rider." As a result, General Sa heard it as "Sa Riding Horse", hence the name. Later, the popularity of Saqima was also due to its good flavor and low price. According to a survey in 1927, the old Beijing teahouse selling red stove dim sum, there are more Saqima.
Today, the practice of saqima has a slight difference between the north and south. In the north, the traditional saqima uses more cream; in the south, it uses only egg whites, bulking agents and sugar, and is called sakima. What can be found in the market is mostly sakima, but much less sakima. More interestingly, in Hong Kong, people used to call sakima as "horse". Since horse racing is commonly known as "horse betting", some Hong Kong people superstitiously believe that after eating the sachima will be able to win in horse racing.
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Door studded with meat cake, an old Beijing halal food, and the same as the dunked meat. Beijing's halal food, a little similar to the dunking of soup dumplings, the crust is charred, the filling of beef and scallions, full of thick soup, really tempting. Especially when you eat it, you must eat it while it's hot so that it tastes good. But you can't just bite into it, otherwise, it's not only easy to burn your mouth, but it's also easy to get covered in oil. To small bites slowly, it is best to drizzle a little vinegar, that is really fresh and unctuous ah! Eat door nail meat pie, it is important to eat with a bowl of porridge, porridge can moisturize the stomach, and, a mouthful of meat, a mouthful of porridge, not happy.
Door nail meat pie is also related to Empress Dowager Cixi. It is said that the master of the Imperial Kitchen made a snack with filling for Cixi, who tasted it and liked it so much that she asked what kind of food it was. At that time there was no name, but the Empress asked, can not say I do not know it! So, the chef thought of the nails on the city gate, then said: "This is called 'nails meat cake'". So the shape of the old city door on the door of the nail meat pie also got its name.
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Meat Foam Siu Cake is not only one of the finest of Beijing's snacks, but also the The roasted cake is made of evenly distributed sesame seeds, and "two yellow sides, a circle of white", that is, the bottom side of the deep yellow, the front side of the middle yellow, the surrounding basic white with a slight yellow, cut open, the roasted cake of the "empty chamber", "upper chamber" and "lower chamber", "the upper chamber" and "the lower chamber". The thickness of the "empty chamber", "upper chamber" and "lower chamber" should be basically uniform, and the center is slightly thin. Minced meat pay attention to the uniform size, loose, not wang oil, not nest water, tender and full of flavor, slightly chewy, not greasy and fragrant.
About its origin, according to legend, one night, Cixi had a dream, dreamed of eating a sandwich with meat foam baklava. The next day when the morning meal, really on the meat on the cake. Cixi look and eat the same dream, the heart is very happy, said to give her dream. Asked who did the burrito, when the official said it is the Imperial Chef Zhao Yongshou. Cixi immediately rewarded Zhao Yongshou a tail plume and twenty taels of silver. From then on, the meat foam baklava as a dream of baklava has been passed down.
There is also a saying that this eating method is Cixi came up with. Xuantong Puyi's brother, Mr. Pu Jie's Japanese wife Aisin Gioro Hao wrote a book "food in the court", the book has fried meat dishes. She said in the book: "this dish is the Empress Dowager came up with", its method is "pork cut into mince, green beans washed and cut into mince, green onion, ginger were cut into mince. Put oil in the pot, after the heat under the meat foam, stir fry until the meat foam without water when put into the onion, ginger, stir fry after adding green beans, stir fry a few times, pour in soy sauce, stir fry to the end of the juice when the pan, can be for meals." Visible, the meat froth in the meat froth baklava sandwich is so fried out.
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If you are looking for the best restaurant, you can find it here.
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The fried liver is a Beijing specialty snack, the broth is oily and red, the liver is fragrant with fat intestines. And when you eat it, there is a Beijing custom, that is, no chopsticks and no spoon, directly pick up the bowl to eat, and then with the buns, which is a delicious match.
This snack is also related to Cixi, according to legend, in the Qing Dynasty Tongzhi years, there is a Beijinger called Liu Yongkui, in the fresh fish mouth rented a store, opened a couple of small hotels, and some very interesting name - Huixianju, specializing in yellow wine, small dishes, and white water mash. After the Gengzi, this small store is run by their descendants Liu precious brothers and sisters. It is said that back then, Cixi suddenly also want to taste the flavor of the white water minced, came to this store. This dish after she tasted, although appreciated, but said to remove the heart and lungs may be better. Cixi's golden words, as a small people dare not disobey the order, will be white water minced heart, lungs removed, only with pig intestines and liver, with garlic pressure to remove the fishy smell of seasoning after thickening, which has become the current fried liver. Since then, the old Beijing people will have a more aphorism - Beijing's fried liver, lack of heart and lungs.
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strong> Qingfeng Baozi Shop
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The enema is a unique and traditional snack in old Beijing. It is actually deep-fried dough.
Enema became popular in the Ming Dynasty. At that time, the enema is divided into two kinds: one for the big enema, with pig fat intestines cleaned, with high-quality flour, red water, cloves, cardamom and other 10 kinds of raw materials seasoning preparation into a paste, into the intestines, boiled and cut into small slices of pieces, fried in lard, poured with brine and garlic sauce, taste crispy salty and spicy. Another is called small enema, with starch and red water and tofu dregs into a thick paste, steamed and cut into small slices, fried in lard, poured with salt water and garlic sauce to eat, outside and inside the tender, quite distinctive. Now, we can eat in Beijing, only small enema.
During the Qing Dynasty, the most famous enema was the Fuxingju outside the Qianmen, and it was recorded: "The powdered pork sausage should be fried, shovels, chopsticks and plates, a shoulder, the special flavor of the children to buy, through the slanting sun lane a few lines." It can be seen that the people at that time really loved the fried sausage. Later, the Empress Dowager Cixi also appreciated the enema here, but also designated as a tribute.
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