Beijing snacks can be divided into three types: Han flavor, Hui flavor and court flavor. There are various cooking methods such as steaming, frying, frying, branding, frying, roasting, rinsing, brewing, frying, stewing and boiling, and there are about a hundred kinds of them.
1, aiwowo
Aiwowo, a traditional snack in Beijing, is served in snack bars in Beijing around the Lunar New Year every year and sold until late summer and early autumn, so Aiwowo is also a spring and autumn variety, and it is now available all year round.
The glutinous rice used for the outer skin of Aiwowo has been steamed, and the stuffing is also fried with peach kernel, melon kernel, sesame kernel and sugar in advance, so it can be eaten after it is cooked.
2, bee cake
Bee cake is a kind of cake snack made of flour or rice flour steamed with sugar and fruit. Because this kind of cake is broken, there are many honeycomb holes in it, so it is named bee cake.
Red bee cake is made into thick paste with flour, evenly mixed with alkali and kneaded, with jujube, sweet-scented osmanthus, pine nuts, raisins and other fruit materials on it, then steamed the mixed flour in a cage with the fruit materials on it, brushed with a layer of oil, poked several air holes in the flour with chopsticks during steaming, and steamed. Make red bee cake with standard powder and brown sugar, and make white bee cake with rich powder and white sugar. Red and white bee cakes are sweet and soft.
The bowl of bee cake is fermented with rich flour and flour, then the alkali and sugar are kneaded evenly, washed with a small bowl, oiled inside, put the mixed flour into the bowl, put five red dates on it, and steam it with high fire. The bowl cake is bowl-shaped, with flowers on the top and soft mouth.
Rice-flour bee cake is actually a bowl cake, but its raw material is not flour, but japonica rice powder. It is washed clean with japonica rice, soaked in cold water for 4-5 hours, drained, ground into fine powder, shredded old yeast in a basin, diluted with warm water, then added with rice flour, stirred evenly, covered for fermentation, kneaded evenly with alkali, poured into a dough basin while it is hot, added with white sugar, osmanthus fragrans and alkali noodles, and vigorously stirred into a paste (pay attention to proper alkali when putting alkali noodles). Put the rice paste with good alkali into a small bowl, brush the oil in the bowl first, take it out after steaming on high heat, sprinkle with green plum, melon seeds and diced Beijing cake, or put it in a pattern. Rice-flour bee cake is milky white with red and green fruit materials, which is beautiful in color, soft and loose in mouth and sweet in taste. Because there are beehives in it, it is also called rice-flour bee cake.
3. Baked cake
It is a summer snack among Beijing snacks. Grilled cakes and bean jelly are generally sold at the same time. When selling, vendors shouted from time to time: "Grilled cakes are strong ... hot and sour jelly ..."
Grilled cakes are made of buckwheat noodles. Boil water in a pot, pour buckwheat noodles into it, and stir quickly. When the buckwheat noodles are cooked, put them in a plate, pat them flat and cool them, and cut them into small pieces. Then cut the small pieces of grilled cakes into long thin slices with thick middle, put them in a bowl, pour the juice stirred with sesame sauce, soy sauce and good vinegar, add shredded red salted carrots, and pour mustard, pepper or minced garlic.
4. Baishui Yangtou
It is a fine snack in Beijing. It is a kind of food where sheep's head is cooked and sliced with white water and sprinkled with salt and pepper. The color is white and clean, the meat slices are thin and big, crisp and fresh, mellow and not greasy, and they are suitable for drinking with meals. There used to be a lot of white water sheep's head meat sold in Beijing, but the most famous one is Ma Yukun, who set up a stall with two trolleys in the front porch of Xuanwu District. It has been handed down for six generations. The white water sheep's head made by him is crisp and delicious, and it is iced in summer. The colder it is, the more delicious it is. The sheep's head meat is divided into six parts, such as sheep's face, sheep's eyes, sheep's ears, sheep's tongue, sheep's brain and ladder (maxillary cartilage).
5. Baiguo Rice Cake
It is a traditional snack for the Spring Festival in Beijing. As early as the Liao Dynasty, it is said that on the first day of the first month in Beijing, every family had the custom of eating rice cakes.
Rice cakes are yellow and white, symbolizing gold and silver, and have the auspicious meaning of "high every year". Therefore, there was a poem by predecessors that called the rice cake: "The meaning of the rice cake is a little deep, and the white is like silver yellow gold. I hope that when I am old, I will be profitable, and I sincerely hope that my wealth will come. " In fact, tracing the history of rice cakes was recorded as early as the Zhou Dynasty in China. In the Book of Rites, the "powder meal" of "eating at the edge of shame" is the cake food steamed with rice noodles. The rice cakes in Beijing snacks are steamed with yellow rice or glutinous rice noodles and various accessories. There are many kinds of rice cakes, such as jujube rice cakes, bean rice cakes and rice cakes. Fine rice cakes are ginkgo, assorted, crystal, ruyi, etc. The cooking methods are mostly steaming, and they are also fried and dipped in sugar, all of which are sweet and sticky.
Beijing's rice cakes are generally supplied by Muslim snack bars, except for the Spring Festival, which is also available at ordinary times, but the quantity and variety are less than those during the Spring Festival. The rice cake is a Muslim snack, and it is also a sacrifice used by Manchu people to jump. Manchu's name is Feishi Heiafeng. In the Qing Dynasty, Shen Zhao (Qiu Shi) wrote a poem: "The cake is named Feishi Hei Afeng, and it tastes as greasy as fat. Xiangjie must know that God is paid, and Jane is with Jin Ju and Furong. " The note said: "The offerings of Manchu jumping gods include flying stones and black peaks, and sticky rice cakes. The color is yellow as jade, and the taste is greasy as fat. It is fake oil powder, dipped in honey, and it is quite fragrant. After jumping, it is partial to the neighbors. Jin Ju and Furong are both cakes. " It can be seen that rice cakes were Manchu snacks at least in the Qing Dynasty.
6. tripe
It is a famous snack in Beijing, and it is mostly operated by Hui compatriots. Abdominal explosion was recorded as early as the Qing dynasty and Qianlong period. In the past and at present, whenever late autumn and early winter came, Muslim restaurants and vendors in Beijing operated tripe. There are "Fried Belly Stones" in Beijing Tianqiao, "Fried Belly Poplar" in doorframe Hutong, and the most famous ones are "Fried Belly Feng" and "Fried Belly Man".
Deep-fried tripe is that fresh tripe (including tripe and tripe collar) or lamb tripe is cleaned and sorted, cut into strips, fried with boiling water, and eaten with seasonings such as oil, sesame sauce, vinegar, Chili oil, bean curd soup with sauce, coriander powder and chopped green onion. The texture is fresh and tender, and the taste is crispy.
In the past, the way to eat the fried belly of sheep was very particular. It should be processed into belly plate, belly gourd, belly powder, belly mushroom, belly kernel, etc. According to the parts of the belly, customers can choose which parts they want to eat. The time of explosion cooking varies with the age and tenderness of the parts, and the freshest parts are cooked in a few seconds. In recent years, due to the large number of eaters, and the fact that the belly is full of fresh goods, it is difficult to keep it, and the supply of fresh belly is difficult to solve, so restaurants or vendors serving in different parts are almost extinct.
In addition to the fresh belly, the kung fu is all "explosive". The explosion time should be just right. If it is undercooked or overcooked, it will be undercooked or overcooked but not brittle or even chewy. Therefore, "Yan Dou Snack Miscellaneous Ode" chants: "The soup will be slightly warm in an instant, and the seasoning will be complete and the wine will be a bottle. Blunt teeth can't be chewed, and the fruit is swallowed raw. " He also said: "Put the raw lamb belly in a small square into the soup pot and take it out in an instant, which is called the soup bursting belly, and eat it with soy sauce, onion vinegar and sesame sauce. The belly is not cooked, and it is a very brittle product. Those who eat it can't chew it up, but only swallow it whole." Therefore, its quality standard is "crisp and tender", and different parts should master different degrees of heat.
In the past, almost all of them were run by the Hui people. The mutton tripe used had to be slaughtered by the Hui people, and it was also very clean. The stomachs with peculiar smell were discarded, so it was very reputable, especially the famous figures in the pear garden all loved it very much. Mei Lanfang, Ma Lianliang, Xiao Mushroom, Xiao Bai Yushuang, Li Wanchun and other celebrities all like to eat. Fried tripe is crisp and fresh, neither oily nor greasy. It is said that it can also cure stomach diseases. If people who eat fried tripe can drink, they always have to drink two taels. After drinking, they eat two freshly baked sesame cakes, which is really a great pleasure. Therefore, all old Beijingers like to eat fried tripe, especially after the beginning of autumn in the lunar calendar. When Beijingers pay attention to "eating autumn", there is a saying that "if you want to eat autumn, you will have fried tripe".
7. Sugar-Coated Berry
Sugar-Coated Berry's method is to use a bamboo stick and string the selected fruits into a string, usually five. Then boil it into sugar juice with rock sugar (rock sugar must be used), dip a bunch of fruits in the sugar juice and lift it immediately. Sugar juice condenses when it is cold, and becomes a thin layer of sugar coating on the fruit. It is crystal clear and clear, and its shape is named Japanese sugar gourd. When selling, arrange them in a large plate according to strings, cover them with a glass cover, or carry a small basket; Or hold a wooden square plate, and cover it with a clean gauze without a glass cover.
There are more than ten kinds of fruits used in sugar-coated haws. The same kind, you can dig out many tricks. Some famous shops or sophisticated vendors can also arrange all kinds of exquisite patterns on the fruit surface, which are gorgeous and colorful to enjoy. Among the fruits, yam bean (seed), red begonia, orange petals and water chestnut are the main fruits, and all of them can be made into candied haws. The fruit should be fresh, only yam and yam bean should be steamed. Some fruits are cooked and processed into patterns, such as flat mountain planting, flat begonia, flat preserved fruit and flat yam. The so-called "flat" means that the fruit is cooked and pressed into a flat shape and then dipped in sugar, which is convenient for making patterns on it. Dried fruits, such as peeled walnuts, peanuts, melon seeds and pine nuts, all kinds of preserved fruits, honey cakes and green plums are all raw materials for pattern arrangement. The most gratifying pattern is mosaic, for example, the waist of the red column in Dashan is split in two, and the core is removed. White yam mud or black bean paste is embedded in the two pieces. The melon seeds used for polishing on the surface are loose in plum blossom and diamond pattern, which is very beautiful. In this way, on a string of candied haws, green (Qinghai), pink (mountain slag cake) and brown and black can be displayed. Red bean paste), white jade, red and other different colors. Many famous shops also wear peeled whole walnuts in strings, or use a single fresh fruit to make flower balls, one for each, which are not strung, and are carefully made, such as lion heads and flower baskets. This is the best taste of sugar-coated haws, and it is the best way to box gifts.
8. crispy
Beijing traditional snacks. Crispy, as the name suggests, is thin and crisp, but thin but not broken, crisp but not root, crispy and delicious. In the 1930s and 1940s, when I had breakfast in Beijing, I often asked the seller for a crispy fried cake.
Crispy, crispy and fragrant, it can be made and eaten now, or it can be crushed and mixed with vegetable stuffing as a raw material for vegetarian stuffing, which is a favorite snack. Now it is usually placed in pancakes, which complement the soft pancakes. Now there are famous shops that are produced, such as Nanlaishun and Dashunzhai.
9. Tea soup
Making tea soup requires skill, and the raw materials of tea soup are also very particular. It should be put in a bowl with millet flour, mixed well with hot water, then washed into the bowl with boiling water from a copper pot, sprinkled with a layer of brown sugar and put a pinch of white sugar in the middle. Its quality requirement is that the brewed tea soup turns the bowl upside down, immediately falls down, hangs on the edge of the bowl, slaps it by hand, and is soft and wobbly, and cannot fall from the bowl. At present, the supply of tea soup seems to be below this standard. The reason is that there is no or no real millet. Millet is a grass plant, belonging to the millet type of millet. Millet is one of the oldest grains in China, also known as millet, millet and millet. "Lu Chunqiu Ben Wei" contains: "The beauty of rice ... the beauty of Yangshan is the mi of the South China Sea." Li Si's Cang Xie Chapter in the Qin Dynasty said: "Well, the millet is big, and it seems that the millet noodles are not sticky, and Kansai is called mi." Mi-shaped like millet, light yellow in color, can be made into cakes by grinding. Traditional Chinese medicine believes that it is sweet and slightly cold, which can stop diarrhea, relieve polydipsia, remove heat, treat cough and reverse qi. Millet, that is, millet, has little market supply because of its low yield and little planting.
Besides millet, tea soup can also be ground into powder from white sticky sorghum, but the quality is not as good as that from millet. Children like tea soup. There is a poem in "Hundred Chants of Food in the Old Capital" to prove it: "Coal and firewood are blazing in a big copper pot, and white water and clear soup are rolling away. A bowl can wrap the belly, and it is best to fill the baby with sweetness. " And the note said: "there are vendors and bearers of tea soup, and the only sign is the big copper pot." This thing is still sweet, but it is rare for salty eaters, and children like it more. " Tea soup tastes sweet and delicious. But I don't know if I can still taste the real tea soup with new millet noodles as raw materials!
10. Fried liver
It's a famous snack for breakfast in Beijing. Every morning, there are many shops selling fried liver, and there are many people who like to drink this bite. The mellow taste of fried liver is really a great enjoyment. However, even some old Beijingers don't necessarily know how fried liver arose.
1900, at that time, Yang Manqing, the host of Beijing New Newspaper, went to Huixianju outside the front door for dinner. At that time, this restaurant was selling white water chop suey. When Yang Manqing saw a lot of pig hearts and lungs thrown on the table and underground, he gave the shopkeeper a trick and said, "You just remove the pig hearts and lungs from the white water chop suey, leaving only the liver and intestines, plus the sauce color, and then thicken them and call them fried liver. I will publicize it for you in the newspaper these days. " The shopkeeper a listen to bother to applaud. So do it according to Mr. Yang's method, add seasonings such as aniseed, raw garlic and yellow sauce, and finally thicken it with mushroom soup. Stir-fried liver made with this raw material and seasoning is fragrant, rich and delicious, and is very popular with customers. "Hui Xianju" and fried liver became famous and flourished for decades. 1956 The public-private partnership "Huixianju" was merged into "Tianxingju". Fried liver has become a fine snack in Beijing. At the end of the Qing Dynasty and the beginning of the Republic of China, a poem of fried liver was written in "Yanjing Snacks": "Boil fat intestines in thick juice, and the fair trade will be judged. Proverbs spread from pig to pig, and the liver was fried in the market. " How is fried liver cooked? The annotation after this poem says: "Fried liver is made of pig's small intestine, which is cut into sections and stewed in powder juice ... It is called fried liver, but it is actually stewed with pig's intestines. There is no liver, and it is useless to fry it (there are liver lumps occasionally, and it is not fried). There is a saying in Beijing that pigs and pigs eat fried liver and hurt their own flesh and blood. Therefore, in the poem, the word fried liver is fragrant, and the seller shouts. " This explanation has been very clear, fried liver is actually stewed sausage, but there are only a few pieces of liver for embellishment. Nevertheless, fried liver is delicious. The key to its production is meticulous work. For example, when washing sausage, you should tie the sausage head, turn it over, rub it with vinegar, salt and alum, and rinse it repeatedly with water. After cleaning, tie the other end and turn it over to rinse. After cleaning, cut off both ends, so that there is no odor and it is delicious. Although the liver is not used much, you should choose the tip of the liver. When making it, you should use the best soy sauce. Starch should be washed in a bowl first to see if it is transparent and clear. It can't be used if it is turbid after rushing out, so the authentic fried liver is fresh, fragrant, clear and not turbid, and has an excellent taste.
1 1.
In the early years of the Republic of China, a noodle shop named Guangfuguan was opened in Zangjiaqiao, northeast of Hufangqiao, Xuanwu District, Beijing. The owner's surname was Mu, and there were only two mothers and daughters, and the pasta was cheap. One day, several regulars said to the mother and daughter, "I'm tired of eating noodles. Can I change the way I eat them?" According to the customer's requirements, the mother and daughter cooked the noodles into a knot in one's heart, then took them out and mixed them with shrimp sauce. They felt that they were not tasty enough, but they tasted really different when they were fried. Stir-fried bumps were initially formed. Since then, the mother and daughter have carefully produced and improved the ingredients, which finally made the fried bumps famous. Guangfu Pavilion is located at the southern end of Zangjiaqiao, which is the intersection of five roads, namely Tangzi Street, Hanjiatan, Wudaomiao and Yangmeizhu Xiejie. It is like a stockade, and the owner's surname is Mu and there is no male, so some literati nicknamed Guangfu Pavilion "Mujiazhai". Guangfu Pavilion was gradually forgotten by people, and Mujiazhai's reputation for fried pimples rose. Most of the people who went to Liulichang were literati. After visiting Liulichang, many celebrities also patronized. At that time, after a famous calligrapher tasted it, he wrote a poem in ink, saying, "You will never forget Mu Guiying for every meal. I sent a message to her waitress, but I used to spoon it myself. " Famous painters Hu Peiheng and Fei Yan also presented calligraphy and painting, and praised fried pimples. 1952, the female shopkeeper died, and Guangfu Pavilion closed down because no one inherited it.
At present, many restaurants still serve fried bumps, but the flavor is far from that of Mujiazhai. The reason is that it is easy to make the above picture. For example, in the past, when a store guest entered the store, he asked how much to eat, and now he made it and pulled it. Now he uses a machine to roll it out, and then he soaked it in cold water after cooking. When the guest came, he fished it out of cold water and fried it. The taste was rotten and the ingredients were not particular, so his reputation declined and there was no smell of fried bumps.
12. Stir-fry red fruits, saying that they are fried, but they are actually boiled. Red fruit, namely hawthorn. The specific method is to clean the bought hawthorn with water, first cut off the handle with scissors, then cut the hawthorn in half with a knife, remove the core and the black part at the top, put it in a container with a transparent glass cover (convenient to see the water level), add clear water, the amount of clear water is about half that of hawthorn, then add white sugar according to your own taste, cook for half an hour with slow fire, stir it with chopsticks after taking it out, take it out, let it cool and add honey, and so on. If you like to eat something cooler, you can also put the cold hawthorn in the refrigerator for a while. It tastes wonderful when you eat it.
13. Spring pancake
Spring cakes eaten in beginning of spring, also known as lotus leaf cakes, are rolled into pancakes after being oiled in the middle of two small pieces of water, which can be uncovered into two pieces. Spring cakes are used to roll vegetables, including cooked vegetables and stir-fried dishes. Cooked vegetables are ordered Su-boxes (a kind of flat round wooden box with vermilion gold paint, with squares in it, used to hold vegetables). If it is a cultured family, it is usually extremely rich: the Su-boxes mentioned by Liang Shiqiu in his article "Pancakes" include finely cut sauce elbows, smoked elbows, big bellies, small bellies, sausages, roast ducks, smoked chickens, sauced meat, oven meat and so on. You should also bring your own cooking at home, usually: spread eggs and cut them into long strips; Fried spinach; Stir-fried shredded pork with leek; Stir-fried bean sprouts; Fried vermicelli. If leek shredded pork, vermicelli and bean sprouts are fried together, it is a "harmony dish", and covered with a spread egg, it is a "harmony dish with a hat". In addition, there should be a plate of onion and a plate of sweet noodle sauce for food, and the onion is the best and tender.
14. Spring rolls
On this day in beginning of spring, people have the custom of eating spring rolls. In the Song Dynasty, there was a kind of "rolled pancake", which was a transitional type between spring cakes and spring rolls. The stuffing is mutton or pork, and the other is scallion or dried bamboo shoots. It is wrapped in a cake and rolled into a strip. Both ends are stuck with batter, fried and dipped in sauce when eating. In the Yuan Dynasty, there was a "spring pancake" which was wrapped in stuffing and fried for eating, which can also be said to be spring rolls. By the time of Ming and Qing Dynasties, the word Spring Roll had appeared.
15. Set fire to the wallet
When it comes to the burning of the wallet, "old Beijing" has nothing to know. It not only has a long history, but also has a unique flavor, so it has always enjoyed a high reputation. 1876, Mr. and Mrs. Yao Chunxuan, a native of Shunyi, set up a small food stall in Dong 'an market, which was first served. It is a kind of fried food, golden in color, fragrant and delicious. Originally, it was made differently. When the wallet is on fire, the mixed noodles should be rolled into small doses, filled with stuffing made of sea cucumber, shrimp meat, fat and lean pork and various seasonings and soup, and folded into long strips. Fry in a flat pan until golden brown, then serve while it is hot. The hot and sour soup made of chicken blood and tofu strips is delicious and sour, and the aftertaste is endless. The wallet fire was named after it was made and shaped, which resembled the wallet on people's belts in the old days. The Yao couple became famous and became rich. Later, Ruiming Building was opened in Dong 'an market, but it spread to the second generation and closed down due to poor management. At that time, Luo Huxiang and Hao Jiarui in the store were good at this. In 1934, they took a word from each person's name and set up a Xiangrui restaurant in the doorframe alley. Now it is renamed as "Ruibin Building" for the fire. The production has become more and more elaborate, and it became famous in Kyoto for a while and became a well-known food in Beijing.
16. Red bean paste cake
17 ... bean paste sesame seed cake (toad spits honey)
Bean-filled sesame seed cake is a common variety of snacks in Beijing, which is named because it is filled with bean paste. In the baking process, because there is a natural opening on the side of the sesame seed cake, the bean paste is spit out and hung on the side of the sesame seed cake, so people call this kind of sesame seed cake toad spitting honey.
Its making procedure: firstly, use white flour and a little baking soda to make dough, take a piece of dough, rub it into strips, pull a small dose, roll it into dumpling skin shape, and wrap it with bean stuffing (generally, the weight of bean stuffing is more than the weight of dough, such as17.5g skin, and 37g bean stuffing should be wrapped), then squeeze the mouth tightly and flatten it into a sesame cake, and then dip some water around the sesame cake and stick it with hemp.
Sesame sticks to the four sides of the bean-filled sesame seed cake, which tastes soft and sweet.
18. Bean juice
What is bean juice? It's fall in price, but it's actually the leftover of making mung bean starch or vermicelli. It is soaked in mung beans until they can be twisted and peeled, then taken out, ground into fine pulp with water, and poured into a vat for fermentation. What sinks into the bottom of the vat is starch, and what floats on the top is bean juice. Fermented bean juice must be boiled with water in a big casserole, then boiled with fermented bean juice, then kept warm with low fire, and served with it. Don't look at its ugly appearance and humble origin, but it has always been loved by Beijingers, because it is rich in protein, vitamin C, crude cellulose and sugar, and has the effects of removing summer heat, clearing heat, warming yang, invigorating spleen, appetizing, removing toxic substances and removing dryness. It also has the advantages that the rich don't feel humble, and the poor don't feel the high price. In the old society, people who wear suits and shoes drink at the same table as those who pull carts and sell pulp, and there is no distinction between high and low. It can also be seen that soybean juice is a very common flavor food that is suitable for the rich and the poor, elegant and popular.
There are many people who say that drinking bean juice is a kind of enjoyment. But the first time you drink bean juice, the smell like swill makes it difficult to swallow. If you hold your nose and drink it twice, you will feel different. Some people are addicted to it, looking for it everywhere, and they have to drink it in line. No wonder "Yan Dou Snacks" says: "The dregs can actually be used as porridge, and the old pulp is thin and thick in flavor. There is no division between men and women to sit together, and there is a taste of acid and salt. " And said: "The taste is beyond the sour and salty, and the eater knows it, which can be described as exquisite." Drinking bean juice must be accompanied by homemade pickles that are finely cut. Generally, kohlrabi is used in summer, and the old salt water mustard is used to cut filaments, mixed with Chili oil, and inby, which is fried brown and crisp, is also served with unique flavor.
19. Dunbobo
Bobo is a kind of appellation used by Beijingers to make snacks and other foods. When guests come, they should put cakes and cook dumplings, which is called cooking cakes, so Beijing pastry shop is also called cake shop. The word "Bobo" in Yang Shen's "Collection outside the Sheng 'an" in the Ming Dynasty said: "Beijingers shout bobo, while southerners mistake it for grinding." The wave is the same as the sound of the cake, which shows that the cake existed in the Ming Dynasty. After the Qing Dynasty, there was a special cake bureau in the imperial palace, which made it beautiful for the royal family. The cake shop in Beijing specializes in Manchu cakes.
Dunbobo is obviously a kind of pasta products, but it is not a cake spread by Bobo, but a variety of Beijing snacks. In addition to the pier cake, there are many kinds of cakes, such as hard-faced cakes, which are probably transplanted and borrowed.
The method of making cakes is very simple. Add alkali, sugar and osmanthus flowers to the yeast, knead them together, rub the strips and pull the small dose, and press them into an oblate shape with a little thickness in the middle and a little thickness around them. First, use a pancake pan to bake them with a slight fire. After both sides turn yellow, put them into a baking tray and bake them in the oven.
Dunbobo is white and yellow in color, soft and elastic, and sweet in taste. Dunbobo should be eaten cold, so it should be dried after baking, and it is best to put it in a wooden box to be stuffy and soft, suitable for the elderly.
20. poria cocos cake
Also known as tuckahoe cake, it is a nourishing traditional name in Beijing. In the Southern Song Dynasty's "Confucians are close to each other": "Poria cocos is four liang, white flour is two liang, water is mixed into cakes, and fried with yellow wax." In the early Qing Dynasty, people paid attention to "the cake is expensive and loose, and the cake is good for thinness", and later the cake became thinner and thinner. Then add a variety of sweet fillings made of nuts, osmanthus and honey, and put the two cakes together, with a stuffed Fuling cake in the middle. It is rich in Gui Xiang and nutrition, and has nourishing effects such as calming the nerves and benefiting the spleen.
2 1. hearth furnace sesame seed cake
The jar-furnace sesame seed cake was originally a snack in Hebei province, and then it entered Beijing and became a snack in Beijing. It is characterized by making a furnace out of a cylinder and baking the biscuit green body on the cylinder wall, hence the name of the cylinder furnace biscuit.
The production of cylinder furnace biscuit is as follows: salt is added with clear water to melt, white flour is added to make cold water dough, and then it is heated with oil, and then it is cooled, preferably with donkey oil, and it is judged that it is necessary to take into account the situation of declining rank, slowing down, and sending Xifu to pay tribute to the female sword. 0 cm wide, with uniform thickness, spread the pastry evenly on the large piece, roll it from the outside to the inside, stretch it into strips, pull it into 8 cm long and 3 cm wide pills, roll it into 8 cm horizontally, vertical 18 cm, fold it back and forth for three layers, and then roll it into 8 cm horizontally, vertical1. When charging the furnace, put the green body horizontally on your hand, cover the cylinder mouth from right to left, and then cover the cylinder wall from top to bottom with a distance of 0.5 cm. After covering, wait for a while, turn off the fire by half, and then poke the fire completely for baking in 3 to 5 minutes. When the sesame cake is tiger skin color, it can be discharged.
The baked sesame seed cake with cylinder furnace is light yellow in color, crisp in outer skin and distinct in inner pulp, and has a good taste.
22. fried dumpling
Pot stickers are snacks with fried oil stickers. In the past, there were many places where pot stickers were sold, but the pot stickers at Huguosi Temple Fair and Xi 'anmen Xi 'an Market were the most famous. The finished product has thin skin, big stuffing, brown color, salty and delicious flavor. The two corners of the pot stickers are not sealed, and they are crescent-shaped, and the filling is like dew but not dew, which is a major feature. The color is Huang Liang oily, the bottom is crisp and the filling is delicious.
23. Preserved fruit
24.walnut cheese
Refreshing, invigorating kidney and strengthening body. Before liberation, walnut cheese made by Huixiantang was of the best quality and famous in Beijing.
25. walnut crisp
Manchu ancestors offered walnut crisp, which is sweet and tender, oily but not greasy. Nourishing yin and tonifying lung and kidney.
26. Paste cake
China pizza-paste cake Haha, a famous food in old Beijing is paste cake, because like pizza, it is filled on the surface.
27. Stupid
Hutazi is a special snack in old Beijing, which is spread into pancakes with flour and zucchini. It is very convenient to make and delicious. Zucchini is the main raw material of the paste.
29. Butterfly Crisp
Butterfly crisp is named after its shape like a butterfly. Its taste is crisp, sweet and delicious, and it has a strong osmanthus fragrance.
30.yellow cake
Beijing special snacks. It has the characteristics of bright yellow color, soft texture, sweet taste and rich nutrition.
3 1. wonton
/kloc-appeared in Beijing 0/400 years ago, and now it has become a popular food in China.
Wonton is an ancient food, which came out in the Western Han Dynasty and was very common in the Northern and Southern Dynasties. It was recorded in the Tang, Song, Yuan, Ming and Qing Dynasties.
Wonton is common in Beijing all the year round, and there are many vendors selling wonton on their shoulders. "Hundred Chants of Food in the Old Capital" said: "Wonton calls for boiling when it crosses the market. There is no need to have more meat in the soup. This world is not beautiful, who cares about the taste! " (Note: Zhang Shoumei was a famous master of making snacks in Chang 'an in Tang Dynasty. ) and note: "Street vendors are not as good as restaurants. It's very convenient to call the door and set it up to satisfy the hunger. " You can see the scene of selling wonton vividly from the poems and notes. They shoulder the burden and cook a chicken in a pot at one end, with a chopping board and stuffing at the other end. It is very convenient to cook while eating bread. But the most famous one is the "wonton Hou" wonton near Dongan market. There is a cloth with white characters on the blue ground and white edges, and the words "wonton Hou" are written on it. The soup is chicken soup. Wonton is packed with thin skin and full stuffing, and the meat is rich but not greasy. The soup is thick but not muddy, and the seasoning is different. The sauce, vinegar, pea sprouts, fine laver and crystal yellow and tidy shrimp skin are used well, which is genuine and cheap, and it has been operated until midnight. There are many people who eat wonton. Regular customers can keep accounts and pay the bill together when they have money. Business is booming. Some big restaurants also serve wonton, for example, the wonton served by Zhimeizhai restaurant outside Qianmen is very famous. "Du Men Zayong" records: "Wonton wrapped tastes better than usual, and the stuffing melts into spring leeks and tastes fragrant. Clear soup is not too light to moisten things, but it tastes long after swallowing. "
32. Sliced ginger
From the name, it can be known that there is fresh ginger in its raw materials, so it has obvious fresh ginger flavor when eaten.
It is to peel and chop fresh ginger into fine powder, add a certain proportion of alum powder to flour, put it into a basin together, and make dough with cold water. Another method is to knead dough with water, roll it on a dough rolling machine for five or six times until the flakes are even and smooth, then sprinkle fine starch flour on the flakes, fold them into strips, cut them into rows of forks with a knife, stack the two flakes together, cut them three times in the middle, spread them into single pieces, turn them over, and fry them with warm oil. The fried sparrows are crossed with honey. The method of crossing with honey is to peel fresh ginger, cut into thin filaments, boil the shredded ginger with water, remove the shredded ginger, release sugar, put caramel and osmanthus fragrans after boiling, continue to boil, then move to low fire, and cross the fried sparrows with osmanthus fragrans caramel boiled with ginger juice for honey.
After honey, the fork is light yellow, which has the characteristics of crisp, sweet and fragrant, and has ginger flavor when eating. In 1997, the shredded ginger fork/kloc-0 of Nanlaishun in Nancheng was awarded as "Beijing famous snack" and "Chinese famous snack" in the same year.
There is also a salty fork, which is made of flour, soda and salt, and fried. The method is the same as that of shredded ginger fork, except that it is not honey, crisp, crisp and slightly salty. People who love drinking often use salty fork as a kind of snacks.
33. Sauced elbow
Tianfu's sauce elbow is famous in Beijing for its characteristics of "fat but not greasy, thin but not firewood, irrecoverable skin and mellow aroma", which is unique and enduring. In history, it was used as a tribute to the Qing dynasty.