1. How long is the history of Beijing snacks

The history of Beijing barbecue can be traced back to the ancient nomads in the north.

The most important thing about Beijing barbecue is the selection of meat, of which mutton to Zhangjiakou west of the black head of the regimental tail sheep is the best, its meat is tender and flavorful. Beijing's barbecue restaurant famous for roast lamb roast meat season and roast beef famous roast meat Wanyuan, when the capital has a "South Wanyuan North season," said.

Popped tripe is *** snack. Popping tripe is a fresh tripe or fresh tripe after washing and organizing, cut into strips, with boiling water cooked, dipped in sesame sauce, vinegar, chili oil, green onions, soy sauce tofu and other seasonings to eat, the texture of the tender, crispy taste.

Beijing's belly of the old more, more famous belly of Tianqiao stone, Dong'an market belly king, Shichahai belly Zhang, and other belly Yang, belly Feng, belly full and so on. Beijing has a long history of making bean juice, as early as the Liao Dynasty or Song Dynasty has begun, bean juice is a good thing to be boasted by the old Beijing, but also the most representative of the local snacks in Beijing.

It is made from what is left after making starch or vermicelli. It looks gray and green, tastes sour and sweet, and has a special flavor.

It tastes better when eaten with pickles, especially for the first time. Because of its unique flavor, most people find it hard to swallow, but when you try it for the second time, you may like it.

Many people have a habit of drinking bean juice, and they even look for it. Bean juice is rich in protein, vitamin C, and dietary fiber, and it has some effects on appetite, summer heat, and detoxification, which is one of the reasons why it is so popular.

The strange taste of bean juice is not acceptable to everyone, but Beijingers have been drinking it for thousands of years. It seems that only those who can drink it can be considered true Beijingers.

The old Beijing peas and yellow peas are divided into two kinds: coarse and fine.

The old Beijing peas are divided into two types: coarse and fine. The coarse peas are drenched in a casserole and sold now.

Fine pea butter can be left for a few days, and is rumored to be Cixi's favorite dessert in her later years. The most important feature of pea butter is its delicate flavor, which melts in your mouth.

The workmanship of the pea butter is complicated. The beans must use the best white peas, bean paste to filter fine, moisture to the right, the fire should be just right, to make a good pea butter.

In Beijing, there are many places where you can taste pure pea butter, such as the Imitation Cuisine Restaurant in Beihai Park, which specializes in palace snacks, as well as the Longfusi Snack Shop and the Huatian Snack Shop near the Temple of the Protection of the State. Aiwowo is the old Beijing traditional flavor snacks, every year to the Spring Festival, the *** snack stores have added this snack.

Now there is a year-round supply. Aiwowo has a long history, the Yuan Dynasty people called it not fall clip, the Ming Dynasty called Aiwowo.

This food is made of glutinous rice, washed and soaked, steamed in a cage drawer, cooled and kneaded, pulled into a small dose, pressed into a round skin, wrapped in sesame seeds, sugar, pea grains, jujube paste, red bean paste filling made. Donkey roll is commonly known as bean flour cake, it is steamed with yellow rice flour or glutinous rice flour, and then smeared with red bean paste rolled up, cut into small pieces, rolled outside soybean flour, sprinkled with sugar made.

Donkey roll surface golden, sweet aroma, broken surface can be seen in the yellow rice noodles surrounded by brown bean filling, eaten soft and tender. In the past, donkeys played an important role, it loves to roll in the yellow sand on the land, donkey roll its shape like a donkey rolling in the yellow earth, stained with a layer of yellow mud, so the name donkey roll.

Enema is one of the specialties of Beijing. The earliest store that sold enema was Fuxingju.

Frying enema is to put starch and minced meat into the fat sausage with good seasonings, cook it, cool it and cut it into thin slices. Before eating, it is fried in oil, sprinkled with salt and garlic water, and then eaten with a small bamboo stick.

2. Old Beijing hot pot history

Old Beijing hot pot has a long history, hot pot, the ancient name of the antique soup, because of the ingredients into the boiling water when the sound of thud and named. It is an original Chinese cuisine with a long history. Wild history tells us that Old Beijing Shabu Shabu or originated in the Mongolian army. It was not easy for the soldiers to have a hot meal in the wild mountains with the wind and cold, so when the hot pot was set up, they naturally had to make a lot of noise and gather around the food.

War horses neighing five paces away, snowflakes melting on the steam, this bold background, only with the temperament of the hot pot. Therefore, from the root, hot pot has a lively gene. The customs of the Central Plains zone are obviously different, green ants new spirits wine, red clay small fireplace, late day want to snow, can drink a cup of nothing. The purpose is far-reaching, the mood is profound, just too lonely, and the hot pot of the bare shoulders to get up the frame Yangzi spirit is very different.

Extended information

Hot pot culture: hot pot is not only food, but also contains the connotation of food culture, for people to savor doubly interesting. Eat hot pot, men and women, young and old, friends and family around the steaming hot pot, arm **** words, a big mouthful, warmth ripples, overflowing with a warm and harmonious atmosphere, suitable for the reunion of this traditional Chinese culture.

When it comes to hot pots, I've always believed that old Beijing shabu-shabu is the real deal. The copper pot, the charcoal fire, the fat and lean mutton, the green and fresh vegetables, and the sesame sauce with chives, plus the light red curd sauce, is a standard that could be written in a textbook. I know, Chongqing's mandarin duck pot, Sichuan's spicy pot, Guangdong's seafood pot, will have to group up ***, straighten the voice of each say each good, and finally out of a bunch of noise king's wife.

Fried dishes have flavor, hot pot is concerned about the dark fragrance between the lips and teeth. Moreover, the pure hot pot, only recognized lamb, can not be mixed into the beef, and even more can not be mixed into the fish and shrimp. At the same time, green vegetables into the pot, but also need to strictly line up. Cabbage has the most peaceful character, slightly sweet, will provide the most loyal support to the original flavor of lamb, so it is suitable to be listed in the first place. By the time the cilantro makes its entrance, the hot pot feast is nearing its end.

Phoenix - old Beijing hot pot

Baidu Encyclopedia - hot pot

3. How many years of history of the old Beijing Hutong

What do you mean by "Hutong"? That is, the old Beijing city alleys more called "Hutong 'in Shanghai called "Lilong", Guangzhou is called "alleys".

Beijing "Hutong" name was originally a translation of the Mongolian language, meaning that the tents (yurts) between the access road, which is called from the period of the Yuan Dynasty down, has a history of more than 700 years. Beijing is the capital of Liao, Jin, Yuan, Ming and Qing dynasties, the Imperial Palace, the Imperial City, the Royal Palace, the official residence and the head of the household is more social status of the residence, etc., are sitting in the north to the south courtyard-style building.

Beijing's streets and alleys are arranged according to the laws of the Weiwei line, that is, the main street running through the city north and south, while the hutongs and alleys are mostly east-west. Ancestors of this "checkerboard" master plan of urban construction, layout rigorous, extraordinary momentum, very suitable for the ancient feudal society period of urban transportation, residential life and its defense and so on.

This is unique in the world of urban construction history, has a high architectural art value and historical and cultural significance. According to historical records, there were more than 600 hutongs in Beijing at the end of the Ming Dynasty, 978 in the Qing Dynasty, and 1,330 in 1949.

But with the demolition and remodeling of old and dangerous houses, there are still 459 hutongs in Beijing. The area around Shichahai was the center of old Beijing, and the hutongs and houses here have been under the state's key protection, maintenance and renovation.

Hutong tours can be self-guided or organized by travel agencies. Chinese and foreign tourists can walk or take the old rickshaw to walk the streets.

Visit Beijing's classical hutongs and courtyard houses, see the daily life of ordinary people, and learn about the history, culture and social customs of Beijing. Organized tour groups, but also to the residents of the home guests, with dumplings, *** enjoy dining, making friends, and endless fun.

Travelers in the tour of Liuyin Street and other hutongs at the same time, you can also go to visit the former residence of Guo Moruo and the Palace of King Gong. You can also enjoy the authentic Beijing snacks and Mongolian barbecue along the Shichahai coastline, as well as buy your favorite Beijing handicraft souvenirs.

4. History and Details of Beijing Snacks

Beijing snacks have been mentioned for hundreds of years. However, due to Beijing's unique historical background, political status and economic foundation, Beijing cuisine has long jumped out of the limitations of local dishes, and set the essence of the country's famous dishes, and more suitable for the taste of people from all walks of life.

Various types of Beijing-style restaurants have different origins, because they have lived in Beijing for a long time to become a unique and become part of the Beijing cuisine. Such as the white meat dishes in the casserole house is a Manchurian flavor, Quanjude roast duck from Shandong, Donglai Shun, Hongbin House, barbecue meat season, etc. is a self-contained system of *** flavors. In addition, the "important members" of the Beijing cuisine - government food, to Tanjia Cuisine and Lijia Cuisine is the main, it is some of the southern Han bureaucrats or Manchurian aristocrats who pay attention to the diet of the residence by the development of the craft of the family chef. Beijing cuisine at the top of the court food, is the product of successive generations of imperial chefs continue to improve, it is a blend of Manchurian and Chinese, a wide variety of extremely delicate and delicious. After a hundred years of development, "Peking Duck, Palace Cuisine, Tanjia Cuisine, Roast Pork, and Shabu Shabu" are now known as Beijing's five most famous traditional dishes

5. Historical Extension of Roasted Pork

There are two pictures in the preliminary collection of Han Dynasty Pictorial Images, one from the Pictorial Images of the Stone Chamber of Zhuhua Tuna (see Fig. 1), and one from a stone carving on the tomb road of Xiaotang Mountain (see Fig. 2), and the other from a stone carving on the tomb road of Xiaotang Mountain (see Fig. 2), which is the first of its kind in Beijing. (see Figure 2), these two pictures are depicting ancient people grilling meat, both are works of the Han Dynasty. (About the age of Zhu Tuna's stone room, some people also believe that as late as the Wei and Jin dynasties.)

Roasted meat is a long-established Chinese specialty, "Ming Palace History - Diet Hao Shang" in the snow, the warm room to enjoy the plums, eat roasted mutton records. The earliest barbecue, is the beef or mutton cut into squares, with green onions, salt, black bean sauce slightly soaked for a while and then roasted. In the late Ming and early Qing dynasties, the Montagnards, on the other hand, cooked large pieces of beef or mutton slightly and then roasted them with cow dung. By the middle of the early Qing Dynasty, after continuous improvement and development, the technique of roasting meat was perfected. In the 25th year of the Daoguang period, the poet Yang Jingting praised in his "Miscellaneous Tastes of Dumen": 'The flavor of roasted meat in winter is delicious, and it is surrounded by a big wine tank. The fire is the most suitable for raw and tender, and the snowy day is the best time to get drunk and burn the knife.

Located in Beijing Xuanwumen Nei Street barbecue Wan and Shichahai north shore of the barbecue season, is Beijing's most prestigious two barbecue restaurants. The two stores a south and a north, known as the South Wanyuan North season. Roast Pork Wan was built in the twenty-fifth year of the Kangxi period. Initially, the owner of the store, Wan Mou, with his fellows, hand-pushed a cart, on the barbecue meat sizzling, selling barbecue meat along the street from Xuanwumen to Xige. Xianfeng years, in Xuanwumen inner street set up a fixed front, specializing in roast beef. Roasted beef is tender and flavorful, and the aroma is attractive. Roasted meat season opened in the Tongzhi not years, the owner called Ji De Cai, at first in the beautiful scenery of Shichahai Yinzhuo Bridge side stalls selling roasted meat. It was only in 1120 that the store was established on the north shore of Shichahai, specializing in roasted mutton. The roasted mutton is so smooth and flavorful that you will never get tired of eating it.

6. Introducing Beijing restaurants

Building owner, hello: Cui Mingzhuang hotel inside the Shanghai Shikumen restaurant, local dishes, this is good.

Outside the door, there is a big bowl of residence, old Beijing-style dishes, a few steps to slip, very convenient. In the corner of the crossroads there is a East Banquet Court, roast duck, Cantonese and Sichuan cuisine, business is very hot, many foreigners eat there, I often go, the food is very delicate, a little bit of the flavor of the small Wang Fu.

Nearby is also the Money Leopard International Gourmet Parkway buffet, no need to take the car, sneak a few steps to arrive, very convenient. The most famous is a jintang food restaurant, is my big favorite, in Beijing is really high visibility, to soup as the main focus, very good, especially a variety of beautiful soup and sauce burst duck slices, great, now think of all drooling! To eat simple words and half a mu garden (Wangfujing branch), simple and affordable, good taste.

-------- -------- the above restaurant on foot can be ----------- to eat authentic Quanjude you'd better run to the front door of the main store, or else go to the Hepingmen branch, now Beijing Quanjude franchise too much, some general ha! You take the 2 road to Dajiejie station off, walk a few steps is Quanjude Qianmen store, very convenient.

7. The origin of the old Beijing snacks is how

Beijing snack characteristics are very unique, and other areas of the snacks is the biggest difference is that, in addition to from the people, and some of the other parts of the people from the people, and then selected by the Royal Court, as a court snacks, and then, from the palace scattered to the people, the process is very unique.

The following from several aspects: First, Beijing local snacks have obvious national identity Beijing has a long history of more than 3,000 years of the capital city, has long been the center of the country's political, economic and cultural. Italian Marco? Polo praised Beijing is the 13th century, the most affluent city, the city's many households.

All of them have huge houses.

The importation of goods was as constant as the flow of water.

It also said: foreign huge prices and the import of foreign goods into the city, the cities of the world can not be compared. Beijing, one of the six ancient capitals of China, especially after the Yuan, Ming and Qing Dynasties became the capital, people of all races have gathered here, they brought their own national flavor food.

In particular, the Mongols and Manchus of the Yuan and Qing dynasties, who dominated the Middle Kingdom, brought their ethnic flavors to Beijing. The Yuan Empire is a large empire across Europe and Asia, waging wars of aggression, only know how to bend the bow to shoot a big eagle Kublai, from the nomadic, long riding and shooting, rapid combat action, jingoistic military, not suitable for fine cooking.

Soldiers will be helmets upside down water placed on the fire, put people slaughtered lamb shabu shabu simply add condiments to eat, very fast and convenient, and finally evolved into the popular capital of shabu shabu. It also brought milk tea made from cheese and noodle tea made from oil and milk skin.

"Yanjing Folk Food Information" records that in the Jiaqing Decouyou year (1813), Shuo Ting wrote a bamboo poem: "Milk tea has a store alone in Beijing, cheese such as ice soaked teeth and teeth. Called Kara color black, a penny to buy a cup of tea.

Original note: milk tea store sold only cheese edible, the rest of the milk for tea, said milk tea, to oil face milk skin for tea, said face tea. Boiled tea said Kara tea, Kara for the Mongolian language.

There is also a soup boiled brown rice for the rice tea called children's tea, the method began in Mongolia, and the scholar imitation. Ming Yongle years, the capital moved from Nanjing to Beijing, the ancestral home on both sides of the Yangtze River, the Imperial Army retired and settled in Beijing, as well as with the capital of the farmers, merchants, brought the southern rice planting techniques and the production of rice cakes cooking methods, Beijing also has a rice-based snack products.

Later for the *** borrowed, transplanted in *** *** snacks, become unique *** food. Qing soldiers into the customs, especially after the capital of Beijing, Manchu snacks also came to Beijing, typical varieties such as Saqi horse, its production to be cut, code two processes, cut the Manchu language for Saqi Fei, code for the code Lamuibi, and therefore take its first two words sound Saqi horse.

It has been said that Beijing snacks is a picture in the picture book of Beijing's history, colorful, now Beijing passed down the snacks, as Beijing writer Xiao Fuxing said: most of the flag people of the goblet, that Beijing snacks are mainly originated in the Qing Dynasty Palace Imperial Cuisine. According to the evidence, the charred circle, pea yellow, minced pork biscuits, small nest, etc., is indeed from the Qing Dynasty Palace Imperial Cuisine into the folk.

Speaking of Beijing snacks can not be mentioned *** *** snacks. According to live in Beijing Ox Street, the *** food culture is quite a study of Ms. Ma Jing said, Tang Yong Hui two years (651), to the first *** messenger to the Tang capital Changan to meet with Emperor Tang Gaozong as a mark of the *** religion into China, a large number of merchants to do business in China, operating jewelry and medicinal herbs, but also to bring dietary seasoning spices, such as cardamom, pepper, fennel, cinnamon, etc., to promote the dietary seasoning of the rich and greatly enrich the Chinese cuisine to taste as a result of the *** *** food culture is not a good idea. enrich the flavor of Chinese cooking as the core of the connotation.

Beijing *** believers with the Yuan Dynasty Genghis Khan's large-scale western conquest of the results, hundreds of thousands of *** people, Persians were forced to migrate to the east, settled in China, Beijing Niujie is one of the settlements. *** *** food also came to Beijing, the Yuan Dynasty Kushihui's "food preparation" in the collection of a large number of *** food, is proof.

*** compatriots are industrious, intelligent and full of creativity. In the formation of their own national food culture at the same time, good at absorbing the essence of the culinary culture of the brotherhood, creating a different from other national *** food culture, snacks is one of the treasures.

The Qing dynasty implemented a discriminatory policy against ***, the formation of cattle street *** poverty and lack of cultural backwardness, in order to make a living, but also formed a *** two knives, eight rope occupational characteristics. But in order to make a living, the craft is more and more sophisticated, business is more and more shrewd, the emergence of new and different, the fight for superior snack varieties.

Because of the generations, also appeared to varieties of name in front of the family name in the back of the unique phenomenon of Beijing snacks, such as sheep's head horse, bean juice Zhang, popping belly stone, cut cake Yang and so on.

Of course, there are other ethnic snacks in Beijing snacks boutique. Such as fried liver in the Han Chinese snacks, brine boiled small intestine, lard rice cakes, etc., is also very distinctive.

There are also some varieties of snacks and Beijing has become the imperial examinations location, such as soup mutton, is a Shaoxing guest in Xianfeng years into the Beijing examination, because not younger brother filial piety Lian, on the family recipe bubble soup mutton, in the front door outside the deep ditch outside the mouth of the south of the north side of the road to open the Pearl Zhai, supplying soup mutton. Similar soup mutton into the Beijing Han Chinese food, and Wang Zhihe stinky tofu.

This Beijing-specific phenomenon is not found in other cities. Since the reform and opening up, the eight flavors gathered in Beijing has become a trend.

For example, the Dai's style of food, Tibetan plateau flavor food, Western Xinjiang's roast lamb, roast lamb kebabs, grilled meat, Korean ancient barbecue food, have appeared in the streets and alleys of Beijing, Beijing has become a part of the flavor of snacks. Beijing snacks of various ethnic flavors of food gathered, rather than the development of cooking itself, the need for frequent social exchanges to contribute to the activities, rather than appearing in the streets of Beijing, the various ethnic flavors of food, is the manifestation of the unity of the various nationalities of centripetal force, 56 nationalities love Beijing, Beijing, is the intrinsic cause of the development of ethnic snacks.

Second, Beijing local snacks have obvious local customs and culture Beijing has a long history, and the life of the old Beijingers is rich and colorful. The customs and culture of the old Beijingers can almost always be associated with snack varieties, thus injecting a strong local color into the Beijing snack culture.

In China, there are many traditional festivals from the New Year to the New Year's Eve, and Beijing is no exception. What festival to eat what food, have to pay attention to, and mention the height of the ritual to recognize.

Such as the first day of the New Year to eat flat food, that is, dumplings. Spring to use hot water to scald the surface with sesame oil branded into a double cake, eat two flat, into the cake dishes, rolled up from the beginning to the end of the meal, called the head and the tail.

The cake dishes are very telling.