Beijing snacks

Beijing's flavor snacks have a long history, a wide variety, exquisite materials and fine production, which is well-known. In the Qing Dynasty, "Du Men Zhu Zhi Ci" said: "The three big money sell flowers, cut cakes and make noises, and have a bowl of sweet porridge in the morning before eating tea soup and noodles; Cold fruit fried cake with sweet ears, hanging stove sesame seed cake with aiwowo, fork just sold on fire, and hard noodles are called bobo; Steamed dumplings's wonton is full of dishes, and the newly added glutinous rice balls are good ... "These snacks are sold at temple fairs or street fairs, and people will come across them unintentionally, which is vividly called" meeting food "in old Beijing.

The famous Beijing snacks are:

Pasta:

Aiwowo, Zhajiang Noodles, fire with a wallet, snowballing usury, pea yellow, steamed dumplings, bean curd, stir-fried bumps, etc.

Hot pot:

bean juice, fried liver, fried belly, stewed fire, etc.

donghuamen night market

sour, sweet, bitter, spicy and salty, you can have whatever you want! Bean jelly, braised cakes, lotus seed porridge, sour plum soup, red fruit cheese, almond tofu, kebabs, grilled lobsters, grilled squid, fried grasshoppers, fried scorpions and fried silkworm chrysalis are numerous, complete and hygienic. From the new Dong 'an market to Donghuamen Street, it is brightly lit and lively.

Huguosi Snack Bar

The Beijing snacks handed down from the "meet-and-eat" in the temple fair have been refined and refined, without the roughness of "being big, eating and being full" in the past; Duner Bobo and jujube rolls are small and lovely; Ginger juice forks and sugar ears can be described as exquisite.

Jinfang Snacks

Since the founding of the Republic of China, snack bars include hemp balls, almond tea, Aiwowo, fried cakes with cream, fried bumps, etc. Yuanxiao is the most famous, including hawthorn, green plum, hanging flowers, red bean paste, assorted foods, cream, coconut milk and so on.

Jiumen Snacks

Jiumen was organized by Beijing Snacks Association at the initiative of several famous old brands in Qianmen Door Frame Hutong. There are many time-honored brands in it, such as rice cake Yang, Milk Wei, Xiaochangchen, Fried Belly Feng, Ruibin Building, Li Ji Baishui Yangtou, Yueshengzhai ...

There are also famous snack streets:

Wangfujing Snack Street and Shichahai Snack Street (the former Qianmen Snack was moved)

Nanlishun.

Edit this paragraph of Beijing special snacks

1. Fried tripe with fried tripe

2. Braised pork intestines

3. Stir-fried liver in Tianxingju

4. Jinxin's bean juice/inby

5. Bai Kui's old white water sheep's head

6. Sugar-Coated Berry in the fountain of youth/ Steamed dumplings

7. Shaomai in Duyi

8. Roast duck in Quanjude

9. Boiled mutton in Donglaishun

1. Sauced meat in Tianfu

11 Zhajiang Noodles

12. Enema in Longfu Temple

Top Ten Legendary Traditional Beijing Snacks 1

Yanjing Bean Juice < Just like the fried stinky tofu in Huogong store in Changsha, ordinary foreigners dare not touch it easily, but old Beijingers like to drink it, especially in the cold winter, when served with a dish of shredded pickles or eight-treasure pickles, two bowls of it will make you sweat profusely, which will cure a cold and stimulate your appetite.

According to legend, soybean juice is the earliest folk food in Liao country, and it has a history of more than 1 years. The entry of bean juice into the palace began in the Qianlong period of the Qing Dynasty. It is said that when Cixi was a child, she lived in Xinjiekou, Beijing. Because of her poor family, she often used bean juice instead of vegetables. Later, she made bean juice a drink for the imperial palace in Qing Dynasty. Before liberation, vendors specializing in selling bean juice walked around the streets or set up stalls in the market. The front edge was surrounded by a piece of blue cloth with a trademark made of white cloth. When selling, they only shouted: "Juice, open the pot!" However, this legacy is gone, and today's young people can't feel this atmosphere ...

Local enema

Among snacks in Beijing, enema is cheap and absolutely popular. This pure Beijing-style real local product can be seen everywhere in fairs and temple fairs for many years, especially in the night market in Beijing, and it is indispensable to sing the main melody. You see, at the stall selling enema, the big shovel clanged on the edge of the big iron pan, which attracted adults and children to pay for two plates to taste. To tell the truth, eating enema doesn't care about relieving hunger, just appreciating its flavor and being addicted to it.

Among the traditional snacks in Beijing, flavor is the most peculiar. To talk about tradition, it will never change, no matter who it is, it will still dip the fried enema in garlic juice; It's still eaten with small bamboo sticks, and if anyone uses chopsticks, it's no fun. According to the old people, in those days, there was an enema shop on both sides of the back door bridge outside Di 'anmen, which was very famous in Beijing. The older family in Qiaodong is called Fuxingju. After it was closed in 193s, only Heyizhai family in Qiaoxi was left. At the beginning, this Heyizhai was also famous for operating enemas. However, it is not what it used to be. In those days, Heyizhai has already been transformed, and it has become a shop that operates a variety of snacks, and frontispiece has been antique.

enema is to pour starch and monascus into pig intestines. However, this kind of quality-oriented stuff is not easy to eat now. Usually, what you see and eat at temple fairs and night markets is just made of starch and red yeast into a wooden stick, cut into pieces and fried in pan. Of course, the taste is not as good as the real enema, but because it is fried in oil, and the price is relatively cheap, there are still many people who eat it. Even, people who are addicted to enema simply buy a few pieces and go home to fry and eat themselves and enjoy themselves. This is also a way to eat.

Flavor Cheese

There is a poem on a bamboo board in Du Men Za Yong written by the Qing people, which vividly describes it as follows: "Take a sip on the street at leisure, and the nectar will moisten your throat. I feel like swallowing fat, and my heart is refreshing like autumn. " This little poem introduces the frosty jade-like cheese just right. As a Beijing-style snack, cheese was originally a Mongolian food in history. Even if cheese entered Beijing later, it was only limited to court snacks in the Yuan, Ming and Qing Dynasties, and it was not spread to the people until later.

At that time, there was a "Fengshenggong" cheese shop in Dong 'an Market. The owner's surname was He, and he was from Zhenghuangqi, Manchu. From several generations, this authentic flag bearer has always lived on imperial grain, but by the Revolution of 1911, a "die-hard old rice tree" like him was no longer working. However, He Zizhao was a man of heart. He managed to set up a dairy farm in a rural village on his own, and asked a chef who had worked in the imperial dining room of the Qing Palace for tips on making cheese. So, I rented a shop in Dong 'an market to sell cheese. At that time, there were no cold drinks shops on the streets, let alone ice cream and popsicles. In this way, cheese was put alone in Beijing. Every summer, most of the sons and ladies in the palace, as well as the young men and women in the Qing Dynasty, become the customers of the "Fengshenggong".

at this point, some people may ask, like that cut cake and fried dough sticks, you can't eat them every day, but how is this cheese made? It takes some time to make cheese. First, boil the fresh milk, let it cool, add the white sugar, filter it through a thin basket, add a proper amount of rice wine, mix it evenly, put it in a bowl, put it in wooden barrels in layers, and bake it at the bottom of the barrel with fire, which is called "baked cheese". Wait until it is solidified, then cool it and ice it. In this way, cheese is made. You see, eating cheese costs money!

Since there was a "Fengshenggong" cheese shop in Dong 'an Market, there has gradually been a cheese shop specializing in making cheese in Beijing, which sells cheese wholesale to vendors who have to carry the burden around the streets. On the evening of summer, in the hutongs of old Beijing, you can often hear the shouts of selling cheese: "Hey, hey, drink cheese and feed it ..."

Stir-fried pimples

At night, when you walk into the snack night market with the crowd, the fragrance comes to the nose. Here, there are many kinds of Beijing snacks. If you look carefully along the night market, the methods of making them can be roughly divided into frying, flipping, steaming, boiling, punching, frying, roasting and frying. The frying mentioned here does not refer to cooking. Luchuan Huaiyue is not operated in snacks. If you want to eat cooking, you have to go to a restaurant. The "frying" mentioned here refers to fried bumps.

to say, fried bumps are also a famous food in Beijing. According to legend, in the early years of the Republic of China, there was a home-cooked rice shop called Guangfu Pavilion in Liulichang outside Heping Gate. The owner was an old lady named Mu, who lived alone with her daughter and sold noodles every day. It is said that this fried pimple was invented by mother and daughter unintentionally. Once, the noodles were not sold out, so the Mujia girl thought of an idea, rolled the noodles into flour paste, cut them into small bumps, cooked them in boiling water and put them in the shade to prevent fermentation. That evening, they used the cooked dough bumps, cut vegetables and shredded pork to fry for dinner. Unexpectedly, it was very refreshing and chewy, and it tasted particularly good. The girl said to her mother, "simply, let's sell this tomorrow and call it fried pimple." In this way, a word will be done, and the unintentional thing will become famous. After playing here, the fried pimples they sold became famous in Beijing, and new and old customers came one after another. And this way of eating is very popular at that time because it is cheap and good, and it does have a special taste. Later, many celebrities also came here and joined the team that ate fried bumps. Because of their fame, some busybodies dubbed the Guangfu Pavilion opened by the Mu family mother and daughter as "Mu Family Village" and called the Mu family girl "Mu Guiying". You see, that sounds interesting.

Sugar fire

Everyone in old Beijing knows that Tongzhou has three treasures: sugar fire in Dashunzhai, catfish in Xiaolou, and soy bean curd in Wantong. Burning catfish is rare now, and Wantong's sauce tofu has long since disappeared. Although Dashunzhai's sugar fire has gone through war, it is still the original flavor of raw materials. It is crisp, soft, sweet and delicious in the mouth, not sticky or greasy. In 196, Indian President Jawaharlal Nehru visited China. He famously wanted to eat Dashunzhai's sugar fire, and when he arrived, he bought more than 2 kilograms. In such a big China, Nehru has a preference for this ugly candy fire, which shows that this snack is already famous all over the world.

According to legend, during the Chongzhen period of the Ming Dynasty, a Hui nationality named Liu Dashun came to Tongzhou, the ancient town, which is east of Beijing today, along the North-South Grand Canal with a grain ship from Nanjing. Seeing that Tongzhou Town is a good place to settle down and make a living, Liu Dashun opened a small shop named "Dashunzhai", which specializes in making and selling sugar-cooked fire. From the Qing dynasty to the Qianlong period, Dashunzhai sugar fire was well known. In order to maintain the traditional characteristics, Dashunzhai's sugar fire is very particular about the selection of materials. For many years, the chefs have insisted on using pure standard flour for noodles, sesame oil from Tongzhou for oil, sweet osmanthus from Tianjin for osmanthus, and indispensable brown sugar and sesame sauce, which are also purchased in one place. The enduring reason of this century-old shop lies in its genuine goods and winning the trust of the people.

traditional snacks with deep-fried tripe in Jingmen 2

As soon as autumn comes, Beijingers naturally think of instant-boiled mutton, and even more elegant and famous people want to eat deep-fried tripe. Although it is a snack, it can be appreciated for its elegance and vulgarity. Almost everyone has a good impression on it. It is called the dish of belly benevolence and scattered Dan (that is, the louver), and a pot of old wine. A few boys sit around the table and have a chat with each other. It is absolutely delicious.

It was more than 8 years ago when Dong 'an Market opened, that tripe-fried children were able to stand on their own feet and stand out among the snacks in Beijing. At that time, there was a man named Wang who was the first to set up a pot-bellied stall in the market. This is the pot-bellied king that has been inherited to this day. At that time, the whole family often went into battle as soon as it was polished. First, they bought fresh beef and sheep bellies from the "soup pot" outside Chaoyangmen, and then took them to the well platform to wash them over and over again, especially in winter, when the water was biting cold and their hands were red and swollen with cold. Finally, you have to walk five or six miles to send the washed belly of cattle and sheep to Dong 'an market to meet the market. In this way, the reputation of the king of tripe-tripe in Beijing is increasing day by day, and there are more and more repeat customers. In the 194s, this shop moved out of the market. After that, there was the West Germany Shun and the King of Deep-fried Belly. Up to now, the old shop is still prosperous and full of customers.

when it comes to fried tripe, it has to be put into practice in the end, and how to eat it is also very particular, not only in the selection of main ingredients, but also in the cutting edge and heat. Whether you slice or dice or cut into strips or shreds, even in terms of width and thickness, the owner who often eats is also very concerned about it, not to mention the ingredients for eating fried tripe. Not only are they prepared in advance in the store, but some customers enter the door and ask for special preparation according to their own tastes. It is said that Mr. Ma Lianliang, a famous Peking Opera veteran, especially liked to eat fried tripe, but his favorite ingredient was sesame sauce mixed with vinegar, and everything else was exempted. Although it was simple, the old man could enjoy himself.

Fried Liver with Flavor

At the end of the Qing Dynasty and the beginning of the Republic of China, the catering industry in Beijing was also very prosperous, with restaurants serving big houses and small restaurants attracting customers, not to mention the tea houses, teahouses, two-meat shops and big wine jars all over Beijing. To say "eat in Beijing" is true. Whenever it comes to fried liver with Beijing's flavor snacks, Beijingers will think of "Tianxingju" in the mouth of fresh fish outside Qianmen. Speaking of which, you probably don't know. Just across from Tianxingju, there used to be a shop with a longer history. This is the old shop "Huixianju". At that time, "Huixianju" attracted customers from all over the world with its unique flavor, which made it famous in Beijing. Even the people in the pear garden near Guanghelou Opera Garden were regular customers of "Huixianju".

Speaking of this snack, it is said that during the Tongzhi period of the Qing Dynasty, a Beijinger named Liu Yongkui rented a pavement in the mouth of fresh fish, so he opened a couple's inn and gave it a very elegant name-Huixianju, specializing in yellow wine and side dishes. After arriving at Gengzi, this small shop was run by their descendants, Liu Baogui and the three brothers.

At the beginning, when the Liu brothers operated fried liver, they followed the cooking techniques of boiling, frying and thickening. The fried liver was delicious, cheap and well-known. It was not only welcomed by the people in Beijing, but also attracted by the smell of fried liver.

Speaking of fried liver, what kind of snack is it? In the early years, someone once described it like this: "Boil fat sausage in thick juice, and stir-fry the liver with a sound". It turns out that this fried liver is not fried, but just stewed pork intestines, thickened with starch, with a little water inside, and finally sprinkled with some smashed garlic, this snack is made.

The Liu brothers are smart in business, so if they sell fried liver in a big bowl, they will definitely lose money. The price was set high and they were afraid that they would not be able to get a seat, so they customized a kind of fried liver from the porcelain kiln.