Beijing snacks

Beijing’s snacks have a long history, a wide range of varieties, exquisite materials and exquisite production, and are well-known. The Qing Dynasty's "Dumen Bamboo Branch Ci" says: "Three big bucks are spent selling good flowers, cutting cakes makes ghost legs chatter, a bowl of sweet pulp porridge in the morning, then tea soup and noodles; fried cakes with cold fruit and sweet ears, hanging furnace sesame cakes Aiwowo, The fork-fired ones have just been sold, and the hard noodles are called dumplings; the plates are full of Shaomai wontons, and the newly added glutinous rice balls with rice noodles..." These snacks are sold at temple fairs or street markets, and people will encounter them accidentally. Old Beijing vividly calls it "meeting food".

Famous Beijing snacks include:

·Noodles:

Aiwowo, fried noodles with soybean paste, braised pork belly, donkey rolling, etc.

·Hot pot:

Bean juice, stir-fried liver, fried tripe, braised and roasted, etc.

·Frying:

Fried dough sticks, fried cakes, enema, coke rings etc.

·Drinks:

Sour plum soup, lotus seed porridge, etc.

Where to eat authentic Beijing snacks?

·Donghuamen Night Market

Sour, sweet, bitter, spicy, salty, whatever you want is available! Bean jelly, grilled cakes, lotus seed porridge, sour plum soup, red fruit cheese, almond tofu, grilled skewers, grilled lobster, grilled squid, fried grasshoppers, fried scorpions, fried silkworm chrysalis, all are plentiful, complete and hygienic. From Xindongan Market to Donghuamen Street, it is brightly lit and bustling.

·Huguo Temple Snack Bar

Beijing snacks passed down from the "meeting food" in temple fairs have been improved and refined, and there is no longer the "big, hard to eat" snack in the past. , "one can fill you up" is rough; Dun'er pastry and jujube rolls are small and cute; ginger braised pork and sugar ears are exquisite in every possible way.

·Jinfang Snacks

Snack shops from the founding of the Republic of China to the present include sesame balls, almond tea, ai wowo, butter fried cakes, fried dumplings, etc. The Lantern Festival is the most famous. There are more than ten kinds of snacks such as hawthorn, green plum, hanging flower, bean paste, assorted, cream, coconut and so on.

·Famous snack streets include:

Wangfujing Snack Street, Shichahai Snack Street (the original Qianmen Snacks were relocated), etc.

Beijing Snacks< /p>

Author: Anonymous Source: Hongqiao, China Time: 2006-5-16 9:53:48 Life entry: Xia Xia Editor: Xia Xia

Beijing is an ancient cultural capital with its snacks It has a long history and has at least 200 to 300 kinds of special dishes and snacks.

Beijing cuisine is also called Beijing cuisine. It mainly refers to palace cuisine (represented by Fangshan Restaurant), palace cuisine (represented by Tanjia cuisine), halal cuisine and local flavor cuisine. Beijing's local flavor dishes are transformed from Shandong cuisine and are influenced by other cuisines (Guangdong, Zhou, Hunan, Shandong, Jiangsu, Fujian, Zhejiang, and Anhui are the eight major cuisines in China), and the varieties and tastes have changed. Roast duck, hotpot mutton and barbecue are three famous dishes unique to Beijing. There are famous restaurants in Beijing for the eight major cuisines. The more famous one is the Kongfu cuisine run by Kongshantang.

Beijing snacks, commonly known as "meeting food" or "vegetable tea", are a fusion of Han, Hui, Mongolian, Manchu and other ethnic snacks as well as Ming and Qing palace snacks. They have many varieties and unique flavors. There are about 200 to 300 kinds of snacks in Beijing. Including side dishes to accompany the meal (such as white water sheep head, fried tripe, Baikui roasted sheep head, mustard dumplings, etc.), noodles used at the banquet (such as steamed buns, minced meat pancakes, sheep eye buns, Wufushou peaches, sesame buns, etc. ) as well as a variety of snacks or breakfast, night snacks (such as Aiwowo, donkey rolling, etc.). Among them, the most characteristic Beijing dishes include bean juice, enema, fried liver, sesame tofu, fried noodles, etc. Some time-honored brands specialize in their specialty varieties, such as Xiaowowo, minced meat pancakes, pea yellow, and kidney bean rolls from Fangshan Restaurant, silver rolls from Fengzeyuan Restaurant, butter fried cakes from Donglaishun Restaurant, and large enema from Heyi Zhai Restaurant. , Tongheju's grilled steamed buns, Beijing Restaurant's sesame buns, Dashun Zhai Dian Factory's sugar-fired buns, etc., and other types of snacks are sold in various snack bars and night market food stalls in Beijing.

The Qing Dynasty's "Dumen Bamboo Branch Ci" wrote: "Three big bucks to buy flowers, cut cakes with ghost legs chattering, a bowl of sweet syrup porridge in the morning, then tea soup and noodles; cold fruit cakes fried and sweet "Ears, hanging stove pancakes, Aiwowo, fork-fired pancakes are just sold, and hard noodles are called dumplings; plates are full of Shaomai wontons, and glutinous rice dumplings with rice noodles are added..." This also shows that Beijing has always had many snacks.

Peking Roast Duck: Known as “the best delicacy in the world”, it is a delicacy well-known at home and abroad.

Beijing roast duck includes braised oven roast duck and hanging oven roast duck. Braised oven roast duck is roasted using the heat of the oven wall. The temperature in the oven is first high and then low. The roasted duck has crispy skin and plump inside, which is fat but not greasy. Hanging oven roast duck is roasted duck using jujube, peach, pear and other fruit woods. The roasted duck is also charred on the outside and tender on the inside, and has a special aroma.

Beijing Shabu-Shabu Mutton: Castrated sheep from West Wuzhumuqin Banner in Inner Mongolia are the best. Take the meat from the crotch, large and small Sancha, cucumber strips, upper brain and other parts, about 13 kilograms. For each pound of meat, cut about 80 slices one inch wide and four inches long. The condiments used include sesame sauce, soy sauce, soybean curd, chive flowers, braised shrimp oil, coriander, chopped green onion, etc. There are sea rice, mushrooms, etc. at the bottom of the pot. It is also served with vermicelli, cabbage, frozen tofu, candied garlic and other palate-clearing foods.

Beijing BBQ: including beef and mutton. The roasting method is to use a special tool for barbecue - iron grill. It is a round iron plate about two feet in diameter made of wrought iron, with wood burning underneath and barbecue on top. First, soak the meat slices in the prepared seasonings, place an iron grill on the table, wipe the iron surface with sheep tail oil, use pine wood or a pine cone to make a fire below, put shredded green onions on top, and put the meat slices soaked in seasonings on the table. Use special large chopsticks about one and a half feet long to flip the shredded green onion until the beef turns purple and the mutton turns white. Eat as you turn.

Beijing dumplings: It is a kind of northern food called "Bianshi". People in Manchu and Mongolian banners in old Beijing called it "boiled dumplings" and regarded them as delicacies. As the saying goes, "It is better to be comfortable than upside down and not as delicious as dumplings." ". Dumplings can be divided into different types according to their fillings: "Meat dumplings": mutton and cabbage filling, pork and leek filling, beef and sauerkraut filling, beef and celery filling, pork and winter bamboo shoot filling, beef and carrot filling, and pork and three delicacies fillings (wild rice, winter bamboo shoots, and magnolia slices). In addition, there are three fresh stuffings: sea cucumber, shrimp, and magnolia slices, and three fresh stuffings of chicken, duck, and diced mushrooms. "Vegetarian dumplings": all-vegetarian boiled dumplings filled with fried goods (such as oil fruits, fried tofu), yellow flowers, fungus, mushrooms, carrots, and Chinese cabbage.

Pot stickers: Fry raw dumplings on a pan until one side is burnt, which is called "pot stickers".

Huoshao: There are two kinds of meat and vegetables. This kind of rectangular fire sticks to each other, just like the "cloth bag" used for money and goods in the old days, hence the name "bag bag fire". It tastes similar to pie, just in a different shape.

Crystal doornails: Beijing-style snacks include salty doornail meat patties, and a sweet crystal doornail, which is made from fermented noodles. When making, add an appropriate amount of alkali to the fermented noodles. Knead the flour and white sugar evenly, spread the white flour flat on the paper, steam it in a basket, take it out, let it cool, then roll it into small cubes, cut it into small cubes with pork suet, cut green and red shreds, melon seeds and raisins with white sugar and sugar-osmanthus. Stir into crystal filling. Use yeast bread to make it 6.6 cm high and 3.3 cm thick. The top of the top should be in the shape of a ball, with the mouth facing down, and steam it in a basket. The color of the crystal doornail is white, the filling is translucent, soft and oily, sweet and delicious. The doornail meat pie is a halal food of the Hui people, while the crystal doornail is a Han food.

Beijing rice cakes: There are many varieties. The cold cake varieties include pot cakes, stuffed cakes, rice cakes, bean flour cakes, tower cakes, aiwowo, bean dregs cakes, rolled cakes, lotus root cakes, and rice dumplings. More than ten kinds. The ingredients for cold cakes can be divided into whole rice, broken rice, and rice noodles, and the cooking method also differs.

Aiwowo is the most typical, shaped like a Lantern Festival. It consists of steaming glutinous rice, kneading it into a ball, and then wrapping the stuffing made of sugar, sesame, hawthorn, and bean paste inside, and rolling some dry rice flour on the outside. . There is a folk jingle: "Put white glutinous rice into the steamer, and mix it with flour and flour. It's like glutinous rice balls without being cooked, and it's called Aiwowo in the Muslim world."

"Donkey rolls", using pea flour and soybeans Rice flour (rice flour is also used), mixed and steamed, rolled into bean paste filling, rolled into fried bean noodles and shaped, cut into sections when sold. The folk saying is that "the brown sugar water filling is cleverly arranged, and the yellow rice is buried in the beans."

Zhajiang noodles: The most common one is fried noodles with diced pork. It is made by frying diced semi-fatty lean pork with onions, ginger, garlic, etc. in an oil pan, adding yellow thin sauce, covering the pan and simmering over low heat for 10 minutes. At this time, the diced meat is soaked in yellow sauce, the skin is red and shiny, and the fragrance is overflowing. There are also vegetarian dishes such as osmanthus (egg) fried sauce, fried tofu diced sauce, roasted diced eggplant sauce, etc., which are oily but not greasy. The noodles include green garlic, toon sprouts, bean sprouts, green bean sprouts, radish stalks and shreds, blanched fresh peas, cucumber shreds, lentil shreds, leek segments, etc.

Sesame sauce noodles: Sesame sauce noodles are a summer meal for old Beijingers.

After the noodles are cooked, take them out of the pot and soak them in cold water. Add sesame paste (add salt and mix with water), Sichuan peppercorn oil (use fried Sichuan peppercorn oil fried in sesame oil and add it to the soy sauce while it's hot), rice vinegar, and then Add shredded pickled carrots, green garlic, shredded radish, bean sprouts, Chinese toon sprouts, etc. It tastes like grilled cakes and jelly.

Stewed noodles: commonly known as "stewed noodles". The stew is usually made by boiling pork soup or stir-frying mutton, adding yellow flowers, fungus, and mushrooms, thickening the soup, and then pouring in egg droplets. There are also versions that do not thicken the soup, and add carrots to the soup to form a sauce for the clear soup, which is called "Shu'er Lu".

Snail spinner: Stretch half-baked dough into thin strips, add sesame paste, pepper and salt, and plate them together like a snail. Press it flat, sear it on the pan first, and then bake it on the grill. After baking, it will be crispy on the outside and moist on the inside. The snails that were not sold out that day were roasted once or twice, called "dried snails". They were broken into pieces by clapping with your hands, and they were crispy and crispy when you tasted them.

Kidney bean rolls: Kidney bean rolls are originally a folk snack. It is said that one summer day during the reign of Emperor Guangxu of the Qing Dynasty, Empress Dowager Cixi accidentally heard the sound of gongs and shouts outside the red wall, so she asked what they were doing and called the seller. She tasted his kidney bean rolls and found them delicious. . So she stayed in the palace to make snacks for her, and kidney bean rolls became a treasure of the Qing palace.

Pea yellow: Boil the peas, peel them, add sugar, sweet-scented osmanthus and jujube to make a paste, sprinkle with gypsum, cut into cubes after cooling, it will melt in your mouth, it is a good way to relieve the heat in summer. It is a traditional summer snack in Beijing and was once a famous dish of the Qing Palace.

Douzhier: a typical Beijing food. The slurry used to make mung bean flour or dough is fermented. Bring to a boil before serving. It has a special sour taste when you drink it. When drinking bean juice as a child, it is usually accompanied by fried rings and shredded spicy pickles.

Jiaoduan'er: Also called "little oil ghost", it is a double dough ring like a bracelet. It takes a little longer to fry and is cooked until brown. It tastes crispy and fragrant. In the past, for breakfast at Beijing porridge shops, they would eat water chestnut pancakes with jiao rings and drink sweet syrup porridge; when drinking bean juice as a child, they would also eat jiao rings. Jiaoquan'er is a food that came from the imperial kitchen of the Qing Dynasty.

Pan Crisp: Pan Crisp is also a kind of fried cake, but this kind of pancake is extremely thin, even to the point of "transparent", and tastes particularly crispy, hence the name "Pan Crisp".

Stewed rice noodles: also made of dough balls, soft and transparent, like jelly and tofu. It is also cut into small slices and fried in a pan, using only vegetable oil.

Enema: It is a favorite snack of Beijingers and a popular street snack. Enema began to spread in the Ming Dynasty. There are two types of enema: one is large enema, which is made from pig intestines, washed, and made into a paste with more than 10 kinds of raw materials such as high-quality flour, monascus water, cloves, cardamom, etc., poured into the intestines, cooked and cut into small pieces. Pan-fried in lard and topped with salted garlic sauce, it tastes crispy, salty and spicy. The other type is called small enema, which is made with starch, red yeast water and tofu residue to make a thick paste. After steaming, cut into small pieces, fry with lard, and pour salt water and garlic juice for consumption. The enema is crispy on the outside and tender on the inside. It is eaten with a bamboo skewer, which is quite unique.

Camellia oleifera: Camellia oleifera is a good nourishing snack in Beijing. It is made by putting flour into a pot and frying it until it turns yellow. The hemp seeds are also fried until they are brown. Add osmanthus and beef bone marrow oil, mix well, and then Put the evenly kneaded noodle tea in a bowl, add sugar, and use boiling water to make a paste. Camellia oleifera has a sweet taste and can be used as breakfast or lunch. It is very popular among people.

Miancha: Miancha has nothing to do with "tea". It is a thicker porridge made from millet flour and cocoa powder. Put it in a bowl and add a layer of sesame sauce and a little pepper salt. Drinking noodle tea is very particular about how you eat it. You don’t use chopsticks, spoons and other utensils when eating. Instead, you hold the bowl in one hand and drink it in circles along the edge of the bowl. Unless you are an old Beijinger, you may not be able to eat this way. Why eat this way? This has to do with tasting the flavor of noodle tea.

Sour Plum Soup: It was a drink made by the imperial kitchen of the Qing Dynasty for the emperor to relieve summer heat and quench his thirst, and later spread to the people. It is 150 years earlier than the soda introduced to our country from Western Europe. The raw materials of sour plum soup are black plum, osmanthus, rock sugar and honey. "Compendium of Materia Medica" says: "If you pick half-yellow plums, you can use smoked plums to get black plums." It can remove heat and provide cooling, relieve pain, and can even cure coughs, cholera, and dysentery. It was written in the mythical novel "The Legend of White Snake" The story of black plums warding off the epidemic. After the ebony plums are soaked, add rock sugar, honey, and osmanthus and stir-fry them together. After cooling, it becomes sour plum soup.