Aiwowo: Small and lovely.

Candy roll: tonify the middle energizer, stop diarrhea and strengthen the spleen. Solid and lean lung, rich in nutrition

Bean juice: the color is gray-green, the taste is strong, the juice is mellow, sour and slightly sweet, and the flavor is unique.

Cream fried cake: rich in milk flavor, tender in the outside.

Saqima: Golden color, sweet and crisp.

Burning: golden on both sides, fragrant and delicious, moderate in hardness.

Pea yellow: delicate, cool and sweet, which melts in the mouth.

Ginger fork: light yellow in color, bright and non-sticky, delicate and unique, crisp and sweet.

Candy roll

I think it's called a cannoli. Candied fruit is a famous product in Beijing-style snacks, which is favored by Chinese and foreign diners, especially female diners. Although candied fruit is a snack, it is regarded as a veritable medicinal diet. Look at the main ingredients and you will know that fresh yam is nutritious, containing protein, refined fiber and vitamins, and it is a traditional Chinese medicine. Chinese medicine believes that yam is warm, sweet and non-toxic. It enters the spleen, lung and kidney meridians, and has the functions of invigorating the middle energizer, invigorating the spleen and stomach, growing muscles, stopping diarrhea and strengthening the spleen. Functions of consolidating essence and benefiting lung. Jujube is a folk tonic.

fermented drink made from ground beans

Beijing's prestigious traditional snacks. It has the characteristics of gray-green color, strong soybean juice, sour taste and slightly sweet taste. Bean juice is a liquid snack with unique flavor in winter and spring in Beijing. Especially the old Beijingers have a special preference for it.

In the past, soybean juice was sold in raw and cooked ways. Most of the sellers push wooden bucket carts by hand and sell them with sesame tofu; Cooked people usually carry a bean juice pot on one shoulder, and inby, twist and hot pickles on the other.

Cream fried cake

Cream fried cake is a nutritious snack variety in Beijing snacks. It uses good flour as raw material, first burns a proper amount of boiling water, then turns to low fire, pours the flour into the pot, and quickly stirs it until the dough turns from gray to white, and when it doesn't stick to hands, takes it out and dries it into instant noodles. Dissolve the white sugar and vanilla powder with water, stir the appropriate amount of egg liquid in a bowl, add it into the instant noodle several times, and add the cream, sugar water and vanilla powder for the last time, and knead evenly. The cream fried cake is round, tender in the outside, rich in flavor, nutritious and easy to digest.

Alas. . Cream fried cakes are not very delicious now. . . .

Kidney Bean Rolls

Kidney bean roll is a folk snack, which was later introduced into the Qing palace. It has the characteristics of snow-white color, soft and delicate texture and sweet and refreshing filling.

The kidney bean roll made by Beijing Tingli Restaurant 19971February was awarded the title of the first national famous Chinese snack by China Cuisine Association.

Production method:

Grind kidney beans into broken watercress, remove their skins, put them into a boiling pot, add alkali and alum, add more water, and cook until the watercress is twisted into powder.

Take out the watercress, wrap it in cloth, steam it in a cage for a quarter of an hour, pour some watercress on the ponytail, scrape it into mud, cool it and store it in the refrigerator to prevent moisture absorption.

Rub the mixed kidney bean paste into a round strip, put it in the middle of a wet cloth, press it into a sheet, then smear it into a rectangular sheet, spread it on one third of the wet cloth, cover it with sesame stuffing, cover the other half of the wet cloth on the stuffing, and compact.

Uncover the wet cloth, roll half of the kidney bean paste into a big roll, and after kneading, withdraw the wet cloth, and roll up the other half of the kidney bean paste in the same way, which is the kidney bean roll.

Pea Cake

There are two kinds of pea yellow in Beijing: palace and folk. The flower pea produced in Zhangjiakou is the best. Pea yellow is a traditional snack in Beijing, which was introduced into the Qing Palace together with kidney rolls. When eating in the palace, it is usually packed in exquisite boxes and decorated with golden cakes. Red and yellow. It is said that Cixi likes eating. And those peddling along the street usually add jujube and sell it in one piece. Shouting "Pea yellow-big!" Pea yellow is light yellow in color, delicate, cool and sweet, and melts in the mouth. It is a good summer product.

Pea yellow produced by Beijing Tingli Restaurant 19971February was awarded the title of the first national famous Chinese snack by China Cuisine Association.

Production method:

Grind peas into broken watercress, winnow and peel, and wash with water.

Aluminum pot put it on a strong fire, pour cold water into it and bring it to a boil, then add alkali and broken watercress. After boiling, when it is boiled to a thin paste with slow fire, add white sugar, put the pot down, spoon watercress and soup on the basket, and rub it with bamboo board to make small-filament bean paste.

Pour the bean paste into the aluminum pot, stir fry with high fire to prevent the pot from being burnt. When the bean paste is picked up and flows down slowly and forms a pile, it can be taken out of the pot gradually.

Pour the fried bean paste into a white iron mold, spread it flat, cover it with clean white paper, air it in a ventilated place for five or six hours, and then put it in the refrigerator for coagulation to form pea yellow.

Jiang su pai cha

Ginger Crisp Paicha, also known as ginger juice Paicha and honey Paicha, is a kind of tea in Beijing. Ginger Crisps are light yellow in color, bright but not sticky, delicate and unique, crisp and sweet, with a long aftertaste.

In February, 1997/kloc-0 was awarded the title of the first national famous Chinese snack by China Cuisine Association.