When you bring friends to Beijing to play and want to eat Beijing's special snacks, don't just know roast duck and Zhajiang Noodles. If you have the chance, you must try the following foods once.
1 Beijing Roast Duck
Roast duck is a world-renowned Beijing specialty. It was developed by Han people in China in the Ming Dynasty, and it was the court food at that time. The raw material is high-quality meat duck-Beijing Duck, which is roasted with fruit and charcoal. Its color is rosy and its meat is fat but not greasy. Beijing roast duck is divided into two schools, and the most famous roast duck restaurant in Beijing is the representative of these two schools, among which Quanjude is the most famous. It is famous for its red color, tender meat, mellow taste, fat but not greasy.
2. Bean juice
Bean juice is a unique Han snack in old Beijing, which has a history of 300 years according to written records. Bean juice is made from mung beans. After filtering out starch, it is made into vermicelli and other foods, and the remaining residue is fermented, which has the effects of nourishing stomach, detoxifying and clearing fire. When it comes to Beijing snacks, people will first think of bean juice. Soybean juice has the characteristics of gray-green color, high alcohol content, sour taste and slightly sweet taste. Bean juice is a popular snack with unique flavor in Beijing in winter and spring. Especially the old Beijingers have a soft spot for it. Although there are not as many shops selling bean juice in Beijing as before, shops like Dehuaju Store and Jin Xin Huimin Bean Juice Store are still as popular as before. Especially in Jin Xin Huimin Douzhier Store, because the Douzhier and inby here are both "Chinese famous snacks", and they both got the original biography of Douzhiding in the Fire Temple of the flower market, which is very authentic, so the business is booming.
3. Old Beijing Zhajiang Noodles
Old Beijing Zhajiang Noodles is very popular in Beijing, while Shanghai, Guangdong and Northeast China also have Zhajiang Noodles with different legal systems. South Korea and Zhajiang Noodles were brought to South Korea by overseas Chinese. Spring sauce (black bean sauce) was used as seasoning, and onions, shrimps and meat were added. In old Beijing, diced pork fried sauce is very common. Old Beijingers eat Zhajiang Noodles. In cold weather, they pay attention to eating hot food, which is called "picking pots" (not drinking water at all). In hot weather, they ate water, but the soup had to be ground. According to the season, with a variety of seasonal dishes, it is called "comprehensive code".
Step 4 stew
Braised fire is a special snack of Han nationality in Beijing, which originated from Nanheng Street in the south of Beijing. It is said that during Guangxu period, because of the high price of Soviet-made pork cooked with pork belly, people replaced it with pig's head and pig's water. After the spread of folk cooking experts, over time, it created a pot-stewed fire. It is estimated that there are not many authentic Beijingers who don't like cooking. Braised fire is a pure thing in old Beijing, born and bred, and purer than Beijing opera. The original stew came from the court's "Su Jujube Meat". It is said that during Guangxu period, because of the high price of Soviet-made pork cooked with pork belly, people replaced it with pig's head and pig's water. After the spread of folk cooking experts, over time, it created a pot-stewed fire.
5. Pea yellow
Pea yellow is a seasonal food in Beijing in spring and summer. Originally a folk snack, it was introduced into the court. Pea yellow in Qing Dynasty was made of fine white peas. The finished product is light yellow in color, delicate and pure, instant in mouth, sweet in taste, cool and refreshing. According to Beijing custom, you should eat pea yellow on the third day of the third lunar month. Therefore, whenever pea yellow is listed in spring, it will be supplied until the end of spring. There are two kinds of pea yellow in Beijing, one is the so-called palace snack made of imitation food in Beihai Park. The other is the rough pea yellow sold on the street. These two kinds of snacks are called pea yellow, but there are great differences in materials, technology and price.
6, fried liver
Stir-fried liver is one of the famous traditional snacks of Han nationality in Beijing, which was improved from the "white water chop suey" of fresh fish mouth outside Qianmen in the late Qing Dynasty. In fact, the famous children who stir-fry liver are mainly pig fat intestines, and pig liver only accounts for 1/3. The production method is to soak pig intestines in alkali and salt, rub them, wash them with water and vinegar, and then cook them. After boiling, stew with slow fire and cover the pot, so that the intestines are thoroughly cooked without oil flowing. After cooking, cut it into 5-minute-long segments, commonly known as "thimble segments", then wash the fresh pig liver and cut it into willow-shaped strips with a knife.
7. tripe
Fried tripe is a famous snack in Beijing, which is mostly operated by Hui compatriots. Abdominal explosion was recorded as early as the Qing Dynasty and Qianlong period. In the past and now, whenever late autumn and early winter came, Muslim restaurants and vendors in Beijing would handle tripe. There are "belly-popping stones" in Beijing Tianqiao and "belly-popping poplars" in doorframe hutong. The most famous ones are "belly-popping feng" and "belly-popping man". Tripe tripe tripe is a general term, which can be divided into sheep tripe and tripe tripe. There are two kinds of tripe-tripe and tripe. There are nine kinds of lamb bellies-three burdens of sheep, collar of lamb bellies, upright bellies, negative bellies, mushrooms, mushroom tips, food letters, gourds and big grass teeth. Generally, tripe tripe king only makes five varieties that are easily accepted by the public: beef tripe, beef tripe, mutton powder, beef tripe collar and beef tripe plate (regular beef tripe plate).
8. camellia oleifera
Camellia oleifera is a nourishing snack for Han people in Beijing. It is made by frying flour in a pot until the color turns yellow and hemp seeds turn brown, then adding osmanthus fragrans and bovine bone marrow oil, mixing and kneading evenly, then putting the kneaded tea leaves into a bowl, adding white sugar, and washing into paste with boiling water. Camellia oleifera is sweet and can be used as breakfast or lunch, which is very popular among the people.
9. Beijing flavor preserved fruit
Preserved fruit, also known as candied fruit, is a kind of food with peaches, apricots, plums, dates, white gourd, ginger and other fruits and vegetables as raw materials and pickled with sugar or honey. Candied fruit can be eaten directly as snacks or snacks, and can also be used as an ornament on snacks such as cakes and biscuits. Preserved fruit was invented by imperial kitchens in Ming Dynasty. Beijing and Taiwan Province Province are important cities for candied fruit production. The preserved fruit produced in Beijing is called Beijing-flavored preserved fruit, which is a specialty of Beijing and is famous at home and abroad. There are many kinds of preserved fruits. The famous traditional products are preserved apples, tamarind, apricot, pear, peach, Taiping, green plum, hawthorn slices and dried peony bark.
10, fried enema
Fried enema is a unique flavor snack in Beijing, which was recorded in the Ming History written by Liu Ruoyu in the Ming Dynasty. The enema of Fuxingju was quite famous in Beijing during Guangxu period of Qing Dynasty, and the shopkeeper of Fuxingju was called "enema shop". It is said that the enema made by Fuxingju was liked by Cixi. The enema in old Beijing is the best in Chang 'an Avenue. At first, enema was to pour starch and minced meat into the large intestine of pigs. Later, with the development of history, the production technology of enema changed, and red yeast and spices were added to the small intestine of pigs with starch to form it. However, the enema available in the supermarket omits red yeast and small intestine, and it is just a long starch sausage filled with mung bean starch and spices.
1 1, sugar fire
Tanghuoshao is a traditional snack of Han nationality in Beijing. One of the breakfasts that Beijing people often eat has a history of more than 300 years. It is fragrant and sweet, soft and non-sticky, and suitable for the elderly. Kiln biscuit was originally a snack in Hebei province, and later it was introduced to Beijing and became a snack in Beijing. Characterized in that a cylinder is used as a furnace, and biscuit green bodies are directly baked on the cylinder wall.
12, kidney bean roll
It is a traditional name of the Han nationality in Beijing, and later spread to the Qing Palace. It has the characteristics of snow-white color, soft and delicate texture and sweet and refreshing filling. Legend has it that Empress Dowager Cixi heard vendors hawking outside the palace, so she called them into the palace to taste. She thought they were delicious, so she ordered the chef to make them specially, and kidney bean rolls became Cixi's royal meal.
13，inby
Inby is a special fried food in Beijing. Its bowl is similar in size to western donuts, but it tastes more crisp. It can be stored for ten days and a half months, with the same quality and crisp skin. Inby is often eaten as a side dish of another Beijing specialty snack, Douzhier.
Inby in old Beijing is liked by men, women and children. It is crispy and oily, which really makes people eat enough. Beijingers often like to eat inby when they eat sesame cakes, and they must eat inby when they drink bean juice. Inby is an ancient food, which is very troublesome to make. Because of low labor efficiency, ordinary restaurants are unwilling to make them, so they are often blocked for a period of time. Speaking of bombing the British Pais, everyone in Beijing knows that an "English Pais handsome king" turned out to be a dead "Nan Lai Shun" employee. His skill can't compare with that of ordinary people. After frying, inby is brown, moderate in size, especially fragrant, crisp and crisp. If you put it on the table, it will break with a light touch and will never feel hard.
14 Ma Tofu
Ma tofu is a specialty of Beijing, and there is a similar food in Anyang, Henan Province, called powder paste lump. This thing comes from the powder room in old Beijing. The powder room used to be a place where starch was produced. Put the beans on a stone mill and grind them with water. At the same time, beans are divided into three things. The top thin turned into soybean milk, which is genuine and used to make starch; The top is diluted into juice, which is bean juice; A thick layer of stagnant dark green toner paste in the middle is put into a cloth bag, heated and boiled, and the water is filtered out, which is sesame bean curd. Ordinary people fry sesame bean curd with sheep oil, yellow sauce, soybean sprouts or mung bean sprouts and potherb mustard until it is thick and grayish green. After frying, pour the fried red pepper oil on it, red, green and yellow. The taste is mellow and thick, sour and salty, and the flavor is unique.
15, snowballing.
Rolling on a donkey is one of the traditional snacks in old Beijing. The finished products are yellow, white and red, which are really beautiful. Because the soybeans spilled in the final production process are like the bursts of loess raised by wild donkeys in the suburbs of old Beijing, it is named "snowballing". The raw materials of "snowballing donkey" are rhubarb rice noodles, soybeans, sand, sugar, sesame oil, sweet-scented osmanthus, green shredded pork and melon seeds. Its production is divided into three processes: blank making, filling and molding. The boiled "snowball donkey" is covered with bean powder, golden in color, sweet and soft, and unique in flavor. It is a traditional snack suitable for all ages.
16, aiwowo
Aiwowo, a traditional snack in Beijing, is a halal snack made of glutinous rice, which is characterized by white color, spherical shape, soft texture and sweet taste. Not only Beijingers like this snack, but also foreigners who come to Beijing often try this famous Muslim snack in China. Every year around the Lunar New Year, this variety has been supplied in snack bars in Beijing until late summer and early autumn, so Aiwowo is also a spring and autumn variety, and it is now available all year round. Aiwowo has a long history. Liu Ruoyu, an internal supervisor during the Wanli period of the Ming Dynasty, said in the Proceedings: "Taking glutinous rice and sesame seeds as a cold cake and pills with stuffing as a nest is an ancient' no clip'."
17, bean paste sesame seed cake
Bean paste sesame seed cake, also known as toad spitting honey, is a common snack in Beijing, named after its bean paste. In the baking process, people call it toad spitting honey, because there is a natural opening on the side of the sesame seed cake, and the bean stuffing is spit out and hung on the side of the sesame seed cake.
18, steamed dumplings
Steamed dumplings is a kind of flour food in the north and south of China, with many varieties. In Jiangsu, Zhejiang and Guangdong, people call it steamed dumplings, while in Beijing, Inner Mongolia and other places, it is called steamed dumplings, steamed dumplings and Shaomei (the north is slightly different from the south, mainly mutton and green onions). Steamed dumplings are one of the famous Han snacks in Beijing. Steamed dumplings originated in the Yuan Dynasty (now Beijing) and is an authentic Beijing-style snack. Now it's all over China. Steamed dumplings originated from steamed buns, which is different from steamed buns in that the top is not sealed and is pomegranate-shaped. In the Ming dynasty, steamed dumplings were called gauze hats, and in the Qing dynasty, they were called unkempt ghosts. There is a saying in Zhi Zhu Ci during the reign of Qing Qianlong: "The wonton of steamed dumplings is full of vegetables". According to the different seasons, the stuffing in Beijing is different in four seasons: leek in spring is the best, mutton zucchini in summer is the best, crab meat in autumn is the best, and three delicacies in winter are the best.
19, the fire in the wallet
Burning wallets is a common food in Beijing. It is filled with dough, folded on both sides, unsealed on the other side, and then fried in an oil pan. It is golden in color, fragrant and delicious. Because of its long shape, it is sometimes folded in half. It is similar to the wallet carried on the shoulder in ancient times, hence its name. It tastes similar to pot stickers, but its shape is different. Burning wallet is similar to Tianjin fried dumpling, but the stuffing and making method are different.
20. Cream Fried Cake
Cream fried cake is a famous Beijing-style snack, which has the title of "Thirteen Best in Old Beijing" and is also a nutritious snack variety in Beijing snacks. Cream fried cake is round, tender outside, rich in flavor, rich in nutrition and easy to digest.
2 1, sour plum soup
Sour plum soup is a traditional summer drink in old Beijing. In the hot season, most people will buy ebony and cook it themselves (also use bayberry instead of ebony), put some sugar in it to remove acid, and drink it after cooling. The raw materials of sour plum soup are ebony, hawthorn, sweet-scented osmanthus, licorice and rock sugar. "Compendium of Materia Medica" says: "Those who pick semi-yellow in Shi Mei use ebony." It can clear away heat and cold, relieve pain, and even treat cough, cholera and dysentery. The fairy tale The Legend of the White Snake tells the story of the epidemic in Wu Mei. The soup has the effects of promoting digestion, removing blood stasis, promoting fluid production, quenching thirst, astringing lung qi, relieving vexation and tranquilizing mind. Regular drinking can really get rid of illness and strengthen the body. It is a rare health drink in hot summer. When making sour plum soup in Beijing, Xinyuan Zhai in Liulichang is the most famous.
22. sugar-coated berries
Sugar-coated haws are traditional snacks of Han nationality in China. They are made by stringing wild fruits with bamboo sticks and soaking them in malt syrup, which will harden quickly when exposed to wind. The common snacks in northern winter are generally made of hawthorn, and the syrup is frozen hard, which tastes sour and sweet, and it is still very cold.
23, enema
Enema is one of the traditional famous dishes of Han nationality in Beijing. It is a street snack that Beijingers like. The earliest "enema shop" in Beijing was Fuxingju in the east of Qiaotou Road at the back door, which was opened in Guangxu period of Qing Dynasty. The shopkeeper surnamed Pu, known as "enema Pu". His family filled the real pork sausage with minced meat, starch and other spices. It is neither soft nor hard to cook, neither old nor peeled, but it is tender outside. It is watered with salt water and garlic juice, which makes it taste unique. It is said that Empress Dowager Cixi once tasted the incense of Di 'anmen Fire Temple and praised it greatly.
24. Saqima
Saqima, also known as Shaqima, is a kind of food of Manchu. One of the sacrifices of the Three Mausoleums outside Guanwai in Qing Dynasty was originally a "dog breast dipped in sugar". When the noodles are fried, mix them into small pieces with sugar. Saqima is one of the famous Four Seasons Cakes in Beijing and one of the thirteen women in Beijing. I used to write Shaqima and Selima in Beijing. Saqima has the characteristics of beige color, crisp and soft taste, sweet and delicious, and rich fragrance of osmanthus honey.
25, prickly heat twist
Twist is one of the best Muslim snacks in Beijing, and it is very popular with people. It is more troublesome to make. In advance, put alum, alkali, brown sugar and sweet-scented osmanthus in a basin and melt it with warm water, then pour the flour into it and mix it evenly. After mixing, roll it into a long strip for a while, and then pull it into a small dose of 40 grams. Scorpion twist was called "doughnut" and "cold utensil" in ancient times, which was crisp, sweet and delicious. It is said that doughnuts existed as early as the Warring States Period, and have become a necessary food for the Cold Food Festival since the Qin and Han Dynasties.
26. Ginger fork
Ginger pork chop is one of the thirteen wonders of Beijing. From its name, we can know that there is fresh ginger in its raw materials, so it is named after its obvious taste of fresh ginger when eaten. According to Mr. Zhang Cixi, the author of Tianqiao Snacks, "In the old Tianqiao, there is a shop that specializes in selling small fried foods, such as fried dough sticks, which are wrapped in toilet paper and marked with red trademarks, and are also children's playthings." There is a poem praising this small fried food, saying: "The future depends entirely on craftsmanship, and the specific aspects are all children's tricks. The kit is beautifully decorated and ingenious.
27. honey twist
Honey twist is a famous snack in Beijing, also known as sugar ear. It is one of the thirteen wonders of Beijing, and it is named after its shape like a human ear. There is a poem by predecessors: "Can ears be eaten? I often accompany my partner honey twist, and I will ask who is good and point to the second bus in front. " . He also pointed out: "Sugar ear honey twist is a food made for pure religion. Its raw materials are nothing more than sugar, flour and small sugar, also known as thin sugar. "
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