cooked tripe of sheep or swine
Fried tripe is a famous snack in Beijing. It was first recorded during the reign of Qing Qianlong, and was mostly operated by Hui compatriots. Beijing's more famous ones are the stone of belly-bursting in Tianqiao, the king of belly-bursting in Dong 'an market and the belly-bursting in the back door, and others are Yang, Feng and Man.
In the past, the way to eat the fried belly of sheep was very particular. It was necessary to select and process it into belly plate, belly gourd, belly powder, belly mushroom, belly kernel, etc. according to the belly parts of sheep, depending on the customer's choice. The time of explosion cooking varies with different parts. Recently, due to its popularity and the difficulty in ensuring fresh belly goods, there is no supply in different parts as before. In addition to being fresh, the time of frying is just right, and the fried belly is crisp and fresh. If people who eat fried belly can drink, they will always drink two taels and eat two freshly baked sesame cakes. Especially in old Beijing, there is a saying that "if you want to eat autumn, you will have fried belly", which is very particular about eating fried belly when you are in beginning of autumn. Mei Lanfang, Ma Lianliang, Xiao Mushroom, Xiao Bai Yu Shuang, Li Wanchun and other famous pear orchards are very fond of eating.
gruel of millet flour and sugar
Beijing traditional snacks. Tea soup tastes sweet and mellow, with apricot yellow color and delicate taste. In the "Du Men Zhu Zhi Ci" in Jiaqing period of Qing Dynasty, there is "a bowl of sweet porridge in the morning before eating tea soup and noodles". Old Beijing pays attention to drinking Juyuanzhai outside Qianmen and tea soup plum in Tianqiao.
19971February The tea soup made by Beijing Tianqiao Tea Soup Li Restaurant was awarded the title of the first national famous Chinese snack by China Cuisine Association.
Fried liver
Beijing special snacks. It has the characteristics that the soup is bright, the sauce is red, the liver sausage is fat, the taste is thick but not greasy, and it is thin but not sticky. Beijing fried liver has a long history, which was developed from the folk food "Boiling liver" and "Fried lung" in Song Dynasty. During the Tongzhi period of Qing Dynasty, Huixianju made and sold it by the method of not thickening. At that time, it was said in Beijing that "Fried liver was not sticky" When eating fried liver, you should sip along the bowl with a small steamed bun.
In Qing dynasty, there were two kinds of sellers of fried liver: pavement and shoulder pick. The paver first pushed Huixianju outside the front door.
The fried liver made by Beijing Tianxingju, 19971February, was awarded the title of the first national famous Chinese snack by China Cuisine Association.
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.
sausage
Beijing's unique snacks. It is recorded in the History of the Ming Palace by Liu Ruoyu in the Ming Dynasty. The color of enema is pink, fresh and delicious, salty and spicy, crisp and fragrant, and has a unique flavor.
The enema of Fuxingju in Guangxu of Qing Dynasty is very famous, and it is called "enema" by the general manager. It is said that the enema made by it was liked by the Western Empress Dowager.
Enemas sold in temples and clubs are made of starch and red yeast. It is said that the initial enema was filled with mung bean powder and red rice in the small intestine of pigs. After steaming, the skin was white and the heart was pink. Later, because the pig's small intestine was not compatible with starch, it was rubbed into the shape of intestine with starch and steamed in the pot, but the name of enema was maintained. After that, I don't need mung bean powder, and the color is not as good as before. The enema in old Beijing is the best in Chang 'an Street.