The Thirteen Best Old Beijing Snacks: Bean Cake, Ai Wo Wo Wo, Sugar Rolled Fruit, Ginger Pork Ribs, Sugar Ears, Noodle Tea, Deep-fried Snake Cake, Toad Spitting Honey, Burnt Circle, Sugar Roasted Fish, Pea Paste, Fried Liver, Creamy Creamy Fried Cake.

Donkey rolls of the thirteen best snacks of Beijing

Donkey rolls, also known as bean flour cake, is one of the ancient varieties of Beijing snacks, and its raw material is steamed with yellow rice flour and water, and the flour is softened with a little bit more water. The other will be fried soybean, rolled into powdered noodles. The production of steamed yellow rice flour outside dipped in soybean flour rolled into a sheet, and then smeared with red bean paste filling (also available in brown sugar) rolled up, cut into small pieces of about 100 grams, sprinkled with sugar on it. The production requires the filling to be rolled evenly, layered, yellow in appearance, characterized by fragrant, sweet, sticky, with a strong flavor of soybean flour.

Soybean flour cake with soybean flour as its main raw material, so called soybean flour cake. But why also called "donkey roll"? Seems to be a figurative analogy, after the production of soybean flour in the roll, such as the countryside really donkey roll, raising dust, so the name. This is even the predecessor also issued a question. "Yandu small food miscellaneous singing" said: "brown sugar water filling skillfully arranged, yellow flour into a ball buried in the beans. Why the group called 'donkey roll', the name is not nearly as witty." Also said: "soybean sticky rice, steamed, wrapped in brown sugar water filling, rolled in fried bean noodles, placed on the plate for sale, named 'Donkey Roll' really incredible name." Visible "donkey roll" called has been customary. Nowadays, many people only know the nickname, do not know its proper name. Now the snack bar year-round supply, but most have not used yellow rice noodles, changed to river rice noodles, because the outer roll of soybean flour noodles, its color is still yellow, donkey roll is a very popular snacks.

Ai Wo Wo

Ai Wo Wo, Beijing's traditional snacks, every year before and after the Lunar New Year, the Beijing snack bar on this variety, has been sold to the end of summer and early fall, so Ai Wo Wo is also a spring and autumn varieties, year-round supply. Ai Wo Wo has a long history, Ming Wanli years within the supervision of Liu Ruoyu's "discretion in the Zhi" said: "to glutinous rice sandwich sesame for the Liangcao, pills and stuffed with Wo Wo, that is, the ancient 'do not fall clip' is also."

See this food is to wash and soak with glutinous rice, then into the cage drawer steamed, cooled and kneaded, pulled into a small dose, pressed into a round skin, wrapped with peach kernels, sesame seeds, melon kernels, plums, gold cake, sugar, mixing and stuffing, became the Ming Wanli years called the Wo Wo's food. But why did it later become Aiwowo? In the Qing Dynasty, Li Guangting's book, "The Proverbs of the Countryside", we find an explanation. Because there was an emperor who loved to eat this kind of wowo, and when he wanted to eat it or wanted to eat it, he ordered: "Imperial Ai wowo." Later, this food spread to the people, the general public can not and dare not say the word "imperial", so omit the word "imperial" and called "Ai Wo Wo Wo".

Ai Wo Wo Wo outer skin with glutinous rice is already steamed, filling with peach kernel, melon kernel, sesame seed kernel and sugar stir-fried beforehand, so you can eat after making. Therefore, "Yandu small food miscellaneous singing" said: "white powdered glutinous rice into the steamer, mixed fillings of flour and noodles frustration. It is like soup dumplings not to be boiled, and it is called Aiwowo in the Qing Dynasty." Also note: "Aiwowo, one of the food sold by the Hui people to steam through the rotten rice, to be cold wrapped in a variety of fillings, with flour dough into a round, different sizes, depending on the price, can be eaten cold."

Sugar Rolled Fruit

Sugar Rolled Fruit is one of the most famous Beijing snacks, favored by both Chinese and foreign diners, especially by women.

Sugar rolled fruit main ingredients with yam and jujube, with plum, peach kernel, melon kernel and other accessories. Fresh yam is rich in nutrients, containing protein, fine fiber and vitamins and other ingredients, is the traditional Chinese medicine. Chinese medicine believes that yam is warm, sweet and non-toxic, and enters the spleen, lung and kidney meridians, and has the ability to replenish the middle and benefit the qi, replenish the spleen and stomach, grow muscles, stop diarrhea and strengthen the spleen. Solid essence, benefit the function of the lung. Jujube is Chinese medicine and folk commonly used tonic, per 100 grams of dried products containing 63-76.3 grams of sugar, and contains protein, fat and a variety of vitamins and minerals. Among them, vitamin C content ranks first among all kinds of fresh fruits, and the content of every 100 grams of fresh jujube meat reaches 300-600 milligrams, and the average utilization rate of human body is 86.3%. Traditional Chinese medicine believes that jujube meat taste sweet and warm, have spleen and stomach, nourish the qi and the power of the body, can cure the spleen and stomach weakness, insufficient qi and blood, camping and guarding and anaemia palpitations, irritability and dreaming and so on. The main ingredients of Rolled Fruit are yam and jujube, making it a veritable medicinal meal.

Manufacturing method: 1500 grams of yam peeled and chopped, 500 grams of jujube core, chopped fruit, the two materials mixed with a little water and flour, mixing well, with the oil skin will be mixed with the material wrapped package, steamed for 5 minutes; ready to disinfected clean soybean bag cloth, will be steamed raw materials placed in the cloth while hot, pinch into a triangular-shaped strip, cool, cut into small fingers thick like a block, into the seventy percent of the hot frying pan, frying into a burnt brown when removed, and then removed. Fry into a burnt yellow when fishing; another pot of oil, water, cinnamon, sugar, low-fire simmer into sugar, will be fried rolled fruit pouring people, wrapped in sugar sauce, sprinkled with white sesame seeds and sugar, soft and sweet, very tasty. Because of its nourishing effect, go to the South LaiShun restaurant diners every point to be, become one of the hotel's brand-name snacks.

Peas Yellow

Old Beijing snacks thirteen absolute

Beijing spring and summer season a seasonal delicacy. Originally a folk snack, it was introduced to the court. The pea yellow of the Qing Palace, with the best white peas as raw materials, to make the finished product light yellow color, delicate, pure, melt in the mouth, sweet taste, cool and refreshing. Famous for Cixi's favorite food. Its method is to grind peas, peeled, washed, boiled, sugar fried, condensed, cut into pieces and become. Traditionally, it is also embedded with red dates and meat. It is most famously made in the Imitation Cuisine Restaurant.

Folk brown peas Huang'er is a typical spring food, commonly found in the spring temple fair. For example, in the March 3 Peach Palace, "small jujube brown pea yellow children" is the seasonal fresh products, vendors a "ah this small jujube pea yellow children, large pieces of it! As if to give people the news of spring, brought warmth.

"Brown pea yellow children" is to use white peas peeled to twice the peas of water, the beans stewed, and then put the sugar fried, and then add gypsum water and cooked jujube stirred evenly into a large casserole dish, once it cooled into a lump, buckle out, cut like a cake like a diamond-shaped block, put a small slice of gold cake to decorate, usually placed on the cover with a wet blue cloth on the wheelbarrow to sell, most of the business of the industry is the Pinggu in the eastern part of the capital, Xianghe and the south of Beijing Caiyu and other places of the old folks.

Peas and yellow peas

"Fine peas and yellow peas" is the Qing Palace Imperial Household Catering Room according to the folk of small jujube brown peas and yellow peas to improve and become. Its method is more refined, is the peas boiled and sifted into a paste, plus sugar, cinnamon, solidified and cut into two inches square, less than half an inch thick small cubes, the top put a few pieces of honey cake, color and taste are good, the texture of the texture of the delicate and pure, melting in the mouth, is a top quality. After the Republic of China, Beihai Park Ripples Hall restaurant and imitation of the meal sold by the Tea House that is fine pea butter, to the cardboard box, each box of ten pieces. It is the same as the cloud bean cake, small nests and other court snacks.

Sugar ears, also known as honey twist

Honey twist is a common name in Beijing snacks, also known as sugar ears, because it is shaped like the shape of the human ear after the formation of the name. There is a poem by a former person that says: "How can ears be used as food? Often accompanied by a partner honey twist, labor sound to ask who is good, pointing to the front of a two-bar." And note: "Sugar ear honey twist, for the halal people made food, its raw materials are no more than sugar flour and small sugar, etc., small sugar that is commonly known as thin also."

Previously, the raw materials of honey twisted flowers have been made very clear. However, it is used to use and a good fermented surface on the alkali, another piece of surface and brown sugar, do the fermented surface into two pieces, a rolled out, the brown sugar and the surface of the pavement is on, and then rolled out another piece of fermented surface, paved in the top of the brown sugar surface, so that the two layers of leavening surface, a layer of sugar surface. Use a knife to cut a 5cm long strip, press one side of the strip down to make a slope, put the thin side and thick side together, and then cut it into small pieces weighing about 40 grams. Cut a slit in the center of the piece, open it up, turn the thin side inside out, and fold the thick side in, and you have an ear-shaped blank. Peanut oil burned fifty percent hot, batches of billets into the oil and fried, was golden brown when the fish out, drain the oil, while hot into the warm caramel soak for a minute, said over the honey, soaked, fished in the dish to cool. Be careful must be fried through, otherwise it will be due to the poor quality of fried not through, honey also dipped through the phenomenon of poor quality.

The honey twist is brown and oily, with a moist and fluffy texture, sweet and delicious. South City's South Lai Shun restaurant honey twist due to perennial production. Stable quality, mainly put the right alkali, no sour mouth, fried through, eat honey evenly, to achieve the quality requirements of soft and moist, in 1997 was named "Beijing Famous Snacks" and "Chinese Famous Snacks".

With the honey twist similar to the honey grate, raw material preparation and honey twist is exactly the same, only the shape is different, it is three layers of flat, the center of the vertical cut a few knives, deep-fried over the honey and become. In addition, there are also dry sugar twist, hibiscus dry sugar. Dry sugar twist is not honey, hibiscus dry sugar is not honey, but rolled on a layer of cooked flour and sugar mixed with powdered sugar, are also sweet, crispy, crunchy characteristics.

Sugar fire roast

Sugar fire roast is one of the most popular snacks in Beijing, with a history of more than 300 years, and Dashunzhai's sugar fire roast is the most famous. Sugar roast is sweet and thick, soft and non-sticky, suitable for the elderly to eat. The jar-oven baked cake was originally a snack in Hebei Province, and was later introduced to Beijing, where it became a Beijing snack. It is characterized by the use of a jar as a furnace, the baked biscuit biscuits directly attached to the wall of the jar and baked and so named.

Noodle Tea

Noodle tea is one of the most popular Beijing snacks and is usually sold in the afternoon. There is a poem that says: "When you wake up from a dream in the afternoon, hot noodle tea is served with dry ginger and sesame sauce. Drinking noodle tea is very careful to eat, eat without chopsticks, spoons and other tableware, but a hand bowl along the bowl side of the circle to drink, non-Old Beijinger I'm afraid there is no such eating method. It has something to do with the flavor of the noodle tea. The following is the practice of Beijing noodle tea:

Materials: millet noodles or millet noodles, sesame sauce, sesame oil, pepper, salt.

First of all, do some preparation. Crush the peppercorns with a rolling pin and mix them with a little salted salt to make peppercorn salt. Then pour a little sesame oil into the sesame paste, because sesame paste is very dry, so that after the sesame oil? [1]? s dilution, the flavor will be more fragrant.

The next step is to put it in the pot. First of all, pour the right amount of millet flour or surimi noodles into the pot, with a little cool water to make a batter, wait until the batter is well-mixed and then add water according to the amount you need, be careful not to be too thin, but always use cool water. Next, you can put on the fire to simmer, simmering time to keep stirring, otherwise it is easy to stick to the pot. Wait until the pot is almost open to change to low heat and then simmer, with a small fire simmering time can be a little longer, but still need to keep stirring. So what level of noodle tea do you need to simmer to? You can take a spoonful of the tea and pour it back into the pot. When the tea is very thick and easy to pour out, you can turn off the heat.

Then pour a layer of sesame sauce over the noodle tea in the small bowl, and sprinkle some pepper salt over the sesame sauce, so that a bowl of old Beijing-style snacks - noodle tea is ready.

Scorched ring

Beijing snacks in the scorched ring, men and women of all ages love to eat, crispy and oily flavor, really call people can not eat enough. Beijingers often love to eat burnt cake with burnt ring, and drink soybean juice and eat burnt ring. Jiao Huan is an ancient food, the production of more trouble, due to the labor efficiency is too low, the general food store is reluctant to produce, so there is a period of time often out of gear. When it comes to deep-frying jiao huan, Beijing people all know know a "jiao huan jun wang", originally "nan lai shun" workers, has died. His skills can not be compared with the general public, frying the charcoal ring of each brown, the size of the general, in particular, has a fragrant, crispy, crunchy features, placed on the table, a little touch that is crushed, never a hard burgundy feeling.

Jiao circle production, need to use warm water to melt salt, alkali, a little alum, add water and flour into dough, and then repeatedly knead the dough by hand, kneaded and put on the board molasses for 3 hours, and then flatten the dough, with a knife, cut into 5 cm wide strip, take the strip of dough blanks placed on the board, with one hand to hold down one end of the other hand to hold down the other end of the dough blanks, run into the long flat sheet, about 6 cm thick, with a knife, the sheet of dough into 4 cm wide The agent (general 50 grams of flour cut 14 small agents), each two agents stacked together, with a small knife in the middle of the knife cut a knife, the two sides can not be cut through, slightly even a little bit, the oil burned to fifty percent hot, hold the hand of the raw charcoal ring billet one end of the frying pan, and then use chopsticks from the middle of the open, so that it becomes a bracelet shape, stereotypes after the turn over, deep-fried until the jujube red out of the pot to control the oil, that is, into the crispy charcoal ring.

Song Dynasty Su Dongpo wrote a poem, rumored to be China's first product advertising poem: "hand rubbed into jade number of seek, blue oil fried tender yellow deep, night to spring sleep without weight, pressure hank good people wrapped arm gold." Ming Dynasty Li Shizhen's "Compendium of Materia Medica - Valley Department" also has a record: "people less salt, the drawstring twisted into the shape of a ring, oil fried food." Jiao ring can be stored for ten days and a half months, the quality does not change, brittle as the first, crispy not skin, is a favorite food for thousands of years.

The deep-fried noodle cake

The deep-fried noodle cake is one of the best snacks of Beijing Halal Snacks, which is very popular among the people, and it is more troublesome to make. The alum, alkali, brown sugar and sugar cinnamon are dissolved in warm water in a basin beforehand, and then the flour is poured in and evened out, and the long strips of noodle cake are put on the plate and molasses for a while, and then the cake is pulled into a 40 grams one of the small dosage.

Mix up the sesame seeds with boiling water, stick the small dose of sesame seeds on the mixing well, thwarted into a 10-centimeter-long small barcode in the disk, yard 3 to 4 layers and then molasses. After molasses, pick up two small strips of hand thwarted into a uniform long rope 2, folded two back and forth into 8, pinch the two ends together, into two pointed, in the middle of the large date-pit shape or fan shape, deep-fried in oil is ready. When the peanut oil in the frying pan is 50% hot, hold the pinch head of the deep-fried noodle cake, put the billet into the frying pan and swing it back and forth to make it fixed, and when the billet is a little bit hard, put the whole billet into the oil to fry, and then fry it into a brownish-yellow color.

The deep-fried noodle cake is brownish yellow in color, crispy in texture and sweet in taste.

Beijing Snacks Creamy Fried Cake is a nutritious snack. It uses good flour as raw material, first burns appropriate amount of boiling water, after the water boils, change to small fire, pour the flour into the pot, quickly stir until the dough turns from white to grayish-white, and does not stick to the hand, then take it out and dry it slightly to become hot noodles. Add the sugar, vanilla powder, and egg mixture into the bowl and stir well. Add the cream, sugar, and vanilla powder into the hot noodle several times, and then add the cream, sugar, and vanilla powder into the hot noodle for the last time, and then knead well.

Cream Fritters

Pour peanut oil or lettuce oil in the pot, or butter can be used. But it is not appropriate to use soybean oil or sesame oil, because the latter two oils are easy to offset the creamy flavor, high-fire burning to smoke, switch to a small fire, at this time will be kneaded and stirred dough, 500 grams divided into 40 uniform ball, into the oil pot before the hand into a round cake, one by one in the oil, to be the cake puffed up as a ball, and was golden brown when the fish, rolled on the sugar that is.

The creamy fried cake is round, burnt outside and tender inside, rich in flavor, nutritious and easy to digest.

In addition to the cream fried cake, there are yellow rice flour fried cake and river rice flour fried cake (with water milled rice, the best quality), the surface should be added to the water and good fermentation, and the surface and not too hard to be properly kneaded into a little bit of alkali. When making a piece of flour about 50-60 grams, with a finger in the middle of a pit, wrapped into the bean paste filling, seal the mouth tightly, with the package into the warm oil deep-fried until golden brown. This kind of fried cake outside and inside tender, sweet and savory, very popular.

There is also a hot noodle cake, first boil the water, pouring the flour mixing evenly, the face of the hot pot after the split into large pieces, spread out to cool, on the surface and the appropriate amount of alkali noodles, kneaded and pulled into a small dose, press flat, wrapped in brown sugar, cinnamon, dried noodles, mixing made of fillings, with warm oil frying. This kind of fried cake outside the crispy, soft and tender inside, easy to digest.

Toad spit honey

Toad spit honey, also known as bean stuffed baklava is a common variety of Beijing snacks, because of its filling of bean paste and named, in the process of baking, due to the baklava side of the natural openings, spit out the bean stuffing, hanging on the side of the baklava, so the people figuratively referred to as this kind of baklava for the toad spit honey.

Ginger fork

Ginger fork, from its name can be known, it is raw materials in the fresh ginger, and therefore eaten with a clear flavor of fresh ginger and named.

It should use fresh ginger peeled and stomped into fine powder, flour with a certain proportion of alum powder, together in a basin, with cool water and into dough.

Ginger fork

There is also a way to use water and noodles, put on the rolling machine rolled five or six times, straight rolled to the sheet uniformly smooth, and then sprinkled with fine starch noodles on the sheet, stacked up into a long strip, cut with a knife into a width of 2 centimeters, the length of 5 centimeters of the row of fork strips, will be the two small slices of the stacked together, the middle of the smooth cut three knives, scattered into a single piece of the set of flipped together with the temperature of the oil frying. The fried fork over the honey, over the honey method is to use fresh ginger peeled and cut into thin filaments, water to ginger boiled out of the ginger, into the sugar, open the pot and put caramel, cinnamon, continue to boil and move to a small fire, will be deep-fried fork into the ginger boiled out of the cinnamon caramel over the honey.

The honeyed pork chop is light yellow, crispy, sweet and fragrant, and has a ginger flavor when eaten. The ginger pork chop of Nancheng's Nanlaishun was honored as one of Beijing's famous snacks in 1997, and in the same year it was awarded the title of China's Famous Snacks.

There is also a salty fork, raw materials for flour, soda and salt, also fried, the same practice and ginger fork, the difference is that it is not honey, crispy, crunchy, slightly salty taste characteristics, love the people who love to drink often salty fork as a dish with alcohol.

According to the author of "Tianqiao snacks" Mr. Zhang said: "the old Tianqiao has specialized in selling small fried food stores, such as the surface of the deep-fried not inch twisted fork, wrapped in straw paper, coupled with the red trademark, when the New Year's gift bushels, but also the children's playthings." On this small fried food former people also have a poem praising said: "all based on craftsmanship to make the future, specific surface micro coaxing children. The brocade box is well-decorated, exquisite and small to see the wizards." In the past, Tianqiao sell such small fried food also yell: "Buy a package, spare a package, Jiangxi La to, La Qin pepper. If you eat it, you will be able to put down the wrestling, put down the official wrestling, the cripple limp big hoop waist. Big hemp flower, broken fork, ten kinds of flowers, a big bag of fried fork." Children heard, how like to go buy.

Fried Liver

Old Beijing Fried Liver

According to records, fried liver has been an important part of Beijing's traditional breakfast for more than a hundred years. It was invented by Huixianju, which opened in the first year of the Qing dynasty's Tongzhi reign (1862 A.D.), by removing the heart and lungs and thickening the gravy on top of the original "minced pork in white soup," which has been handed down to this day. 1930 saw the opening of another fried liver restaurant, Tianxingju, across the street from Huixianju, which gradually overtook the original mushroom soup in business, because of the use of more refined ingredients and the use of newer seasonings, such as monosodium glutamate (MSG) and soy sauce, to replace the original mushroom soup. The business gradually overshadowed that of Huixianju, and when the two stores merged in 1956, only the signboard of Tianxingju remained.

The practice of fried liver is very simple, will wash the fat intestines cut into sections and cooked, before leaving the pot add slices of liver, monosodium glutamate, soy sauce, vinegar, water starch and garlic, etc., has a bright soup, garlic aroma, fat and not greasy, dilute and not creek characteristics. Because the garlic paste is very fine, so there is "eat garlic not see garlic" said. Authentic eating fried liver method neither spoon nor chopsticks, one hand on the bottom of the bowl, turning the circle sip, the benefits of intestines, liver and gravy evenly distributed.