Sanbuluo, also known as sweet-scented osmanthus egg, is one of the traditional snacks of the Han people. It is stir-fried with eggs, starch, sugar and water.

It is not only golden in color and sweet in taste, but even more amazing is that it does not stick to plates, chopsticks, or teeth. This is why it is called the three non-sticks.

Golden color, tender eggs and sweet sand, delicious and nutritious, especially suitable for the elderly and young children.

Origin: It is said that when Emperor Qianlong went to the south of the Yangtze River, he passed by Huazhangde Mansion. The local officials offered this dish to Emperor Qianlong for tasting because of its golden color.

Unexpectedly, Emperor Qianlong was so pleased with Hou Longyan that he immediately asked the steward to ask how to make this dish and take it back to the palace.

After that, the "three no-contaminations" became widely spread in the palace, government offices, shops, etc.

So how did Tongheju make this Tao famous?

Old Beijingers all know that Tongheju was first located in the Xisi Archway area.

When it first opened, it was a little-known restaurant owned by a native of Fushan, Shandong.

In order to make the business prosperous, I thought of ways to create something special in the dishes.

Later, I met an imperial cook of the Qing Dynasty and learned several unique skills.

Once, a prince came to Tongheju to wander around.

The shop owner is now learning and selling, and has cooked up a "three no-stick" dish.

The prince also praised it greatly after eating.

From then on, Tongheju's "Three Absences" began to become famous in the capital.

In the 1990s, when the then Japanese Prime Minister Toshiki Kaifu visited China, he had dinner with Tongheju once.

As a result, the "three non-contaminations" left a deep impression on Mr. Kaibu.

How deep is this impression?

After Kaifu returned to Japan, he sent someone to take a special flight to Tongheju to fill a thermos bottle with "three no-sticks" and bring it back to Japan as a tribute to the Japanese royal family.

Speaking of which, Tongheju’s “three non-contaminations” have a history of more than a hundred years.

At present, Tongheju has improved the taste of the "Three No Sticks" on the basis of maintaining the traditional techniques. It not only has the egg yolk flavor, but also adds fruit delicacies, fruits, etc. to stir-fry the fruity Three No Sticks, sweet and sour.

The lemon flavor in your mouth is not noticeable.

Preparation method: Ingredients: 12 eggs (about 500 grams).

Ingredients: 100 grams of diced hawthorn cake, 40 grams of wet starch.

Seasoning: 15 grams of osmanthus sugar, 200 grams of white sugar, 150 grams of cooked lard.

The production process is three non-stick. Cut the Xianjing cake into 1.2 inches long, 6 minutes wide and 3 minutes thick. 20-30 pieces of patterned lace or bunny-shaped flowers are enough to make a circle on the edge of the plate. Chop the leftovers into pieces.

Set aside for later use.

2. Add 1.2 pounds of water to the pot, add white sugar, add osmanthus sugar after it melts, heat it and let it cool down for a while.

3. Add gouache and gravy to the egg yolk, mix well with chopsticks, add a pound of cold concentrated sugar water, a few drops of salt water, and pass through an 80-mesh basket to filter out impurities.

4. Heat the pot and add oil until the pot is hot. Pour out the oil and wipe it clean. Then add 1 tael of oil and pour in one-fifth of the egg liquid. After stir-frying, check whether it is soft or hard. If it is hard, add the remaining egg yolks.

Pour the concentrated sugar water into the egg liquid; then pour all the egg liquid into the pot and stir-fry slowly over low heat.

When the egg liquid thickens, add oil once, stir vigorously, and continue to add oil until the surface of the non-stick pan is smooth and free of honeycombs. Add the remaining oil to the pan and stir-fry for a few times. Turn the pan over, put it into a plate, and finally cut it into pieces.

Arrange the Beijing cake bunny or pattern lace in a circle, and sprinkle the chopped Beijing cake cubes until it doesn't stick to it.

Sanbuzhan hopes to adopt it, thank you!

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