Dumplings: The Manchu and Mongolian banner people in old Beijing call dumplings "boiled dumplings".

Whether you are a rich family or a poor family, dumplings are a must-eat.

According to traditional old Beijing customs, people eat big fish and meat on New Year's Eve. After the New Year's Eve dinner, they start chopping stuffings and making dumplings. After midnight, they can no longer use the knife.

Making dumplings during the Chinese New Year requires the whole family to make dumplings together, which reflects the unity and harmony of the family and their concerted efforts.

There are not only fillings in the dumplings, but also some washed coins and dates for good luck.

In old Beijing, the most important thing to eat was "Wuguang dumplings", which were eaten on the morning of the first day of the lunar new year.

On the fifth watch day, the dumplings with vegetarian fillings are cooked and served first.

After the ceremony, the whole family went to the yard to set off firecrackers.

After returning to the house, the child kowtows to the old man and receives lucky money.

Afterwards, the whole family can get together to eat the steaming "first bite of the new year".

Croquettes It was mentioned in the book "Beijing Taste" that one of the Spring Festival meals in old Beijing was "closely related to steamed buns", which was croquettes.

There must be meatballs at the New Year's Eve dinner because meatballs symbolize family reunion.

In the past, during the Spring Festival, every family always had to pay New Year greetings or receive New Year greetings. There was no fixed meal time, and there was not much time for cooking.

Prepare the meatballs in advance and eat them right away.

"Why don't the vegetarian meatballs sold in supermarkets taste good now?" Mr. Zhao Heng asked himself. "Because they don't want to put coriander." Mr. Zhao said that delicious vegetarian meatballs must contain a lot of coriander, carrots, and five spices.

Rice noodles and vermicelli, mix these into the noodles, fry them and eat them now.

Vegetarian meatballs are a typical "poor man's dish" but they taste great.

Mr. Zhao said that at that time, people's living standards were relatively low, so they spared no effort to cook both vegetarian and meat dishes and coarse and fine dishes.

But this delicacy of poverty is hard to find now.

In ancient times, the word "sheep" was associated with "auspiciousness", so eating mutton was a very auspicious symbol.

People all over the world have the habit of eating mutton, but only the mutton culture in Beijing, China, can be said to be broad, profound and inclusive.

The famous all-sheep banquet has a total of 108 dishes, covering every part of the sheep.

There are many ways to do it, including stewing, braising, rinsing, popping, roasting, roasting, etc. are the most common.

Each method has its own flavor and characteristics, as well as varying nutritional content.

Stewing mutton can ensure that the nutrients are not lost to the greatest extent and has the best nourishing effect.

When stewing the soup, first simmer some mutton leg bones and backbones over high heat for half an hour to form a milky white soup. Remove the soup bones, then put the washed mutton into the pot, add onions and ginger and simmer over low heat.

If stewed in a casserole, the flavor will be better.

Braised fried tofu Braised fried tofu is a famous halal snack in old Beijing.

The tofu is tender and smooth, and the soup is delicious and is loved by the people.

Since "tofu" was introduced to Beijing, there have been more and more ways to eat it, and it has been improved by combining the tastes of the north and the south. After hundreds of years of evolution, it has formed Beijing's own characteristics.

Especially in the middle and late Ming Dynasty, after the opening of "Liubiju" in Beijing, the condiments became more abundant, and the snack "braised fried tofu" appeared, which has been passed down to this day after continuous improvement.

Carp Old Beijing has the custom of eating fish on New Year's Eve.

The fish must be carp. It was originally used as a sacrifice to the gods, but later it was associated with the auspicious saying of "good luck and good fortune". Fish is both a delicacy and an offering.

Fried Crunch Box, referred to as Fried Crunch Box, is a snack in Beijing. Although some families make it themselves, especially during the Chinese New Year, they are mainly bought and eaten in snack bars.

Crunch box is made from mung bean noodles mixed with white flour, salt and five-spice powder (or pepper). You can make it at home. You can also add eggs when mixing the noodles.

Some creak boxes add some shredded carrots, coriander and the like, and some add nothing at all, roll them into rolls, cut them into sections and fry them.

Crispy and delicious, burnt but not greasy.

There are two kinds of creak boxes, big and small. The larger one is more common. In the past, it was often used for breakfast and eaten with sesame cakes.

The small creaking boxes are more sophisticated and can be used to accompany wine, and Tong County makes them best.

Some people say that the creaking box was produced earlier than the city of Beijing.

Rice cakes and rice cakes - Eating rice cakes during the Spring Festival means "the year is better than the year, and it is a way to pray for good luck." It means that everything goes well every year.

The title "cake" already existed in Yang Xiong's "Dialect" in the Han Dynasty, and it became popular in the Wei, Jin, Southern and Northern Dynasties.

Jia Sixie's "Qi Min Yao Shu" records the production method.

During the Ming and Qing Dynasties, rice cakes had developed into a snack available all year round on the market, with different flavors from the north to the south.

In old Beijing, rice cakes are supplied in large quantities by Muslim snack bars during the Spring Festival. They are offerings used by the Manchus to worship gods. The Manchu name is Feishiheiafeng.

Lantern Festival - Lantern Festival, Taoism calls it "Shangyuan Festival".

Eating Yuanxiao during the Lantern Festival has the auspicious meaning of "the whole group resembles the moon".

During the Ming Dynasty, Lantern Festival was already very common in Beijing, and the practice was the same as today.

During the Kangxi period of the Qing Dynasty, "Eight Treasures Lantern Festival" and Ma Siyuan Lantern Festival were popular in both the government and the public.

In the early years of the Republic of China, Yuan Shikai banned the shouting of Yuanxiao because it had the same pronunciation as "Yuan Xiao".

In addition to glutinous rice noodles, there are also sticky sorghum noodles, yellow rice noodles, etc. used for Lantern Festival.

The fillings include osmanthus sugar, mountain slag sugar, assorted beans, bean paste, jujube paste, etc.

Douerjiang Old Beijingers also call "douerjiang" - a cold dish made from pork skin, dried tofu, soybeans, green beans, water mustard, etc. It is amber in color and similar to "aspic".

Generally speaking, when making douerjiang, one needs to make douerjiang, but no one talks about making douerjiang.