Enema began in Ming dynasty. "Hundred Odes of Gourmet in the Old Capital" refers to fried enema, saying: "The fat sausage is fried for a while, and the spicy garlic is salty and delicious. Rotten oil smells like bacon, and the soil door tastes poor. " There are often street vendors selling this kind of food in old Beijing. Among them, it is recorded: "Pork intestines filled with powder should be fried, chopsticks and vegetables should be picked with a shovel, and children with special flavor should go through several lanes in Xie Yang Lane.

At the end of the Qing Dynasty and the beginning of the Republic of China, all food stalls engaged in enema were made into thick paste dough with starch and monascus water, made into pig intestines, steamed, dried and sliced, fried in pig in a cake pan, taken out, drenched with salt water and garlic juice, and eaten while it was hot. Fuxingju in Houmenqiao area is an old brand with a history of about 200 years. Because of its authentic enema, people call it Beijing enema shop, and it is named Fuxingju only in 19 17. As for the enema sold by merchants in temple fairs and markets, it is made of starch and red yeast, which is sausage-shaped and steamed into a "powder enema". What they sell is to cut it into diamond-shaped pieces with a knife, fry it in a flat pan with secondary soup oil, put it on a plate, and pour salt water and garlic juice for customers to eat with bamboo sticks. This is a popular economic snack.

1927, another Heyizhai enema shop opened opposite Fuxingju. The preparation method is improved. In addition to preparing the batter with monascus water, clove, cardamom and other spices 10 were added. The batter was poured into real pig intestines, steamed and sliced, and fried, which made it more crispy and salty, making it a unique seasoning, thus enjoying a high reputation. At that time, rickshaw pullers, vendors, laborers and young students all liked to come to Houmenqiao to eat fried enemas. This enema is the real enema, but I can't find it. The other is to make a thick paste with starch and monascus water, steam it, cut it into small pieces, fry it in lard, and sprinkle it with salt water and garlic juice. In fact, this kind of sausage was called "clutch sausage" at that time, or "fried powder enema", but since the former one has disappeared, the name "enema" is exclusive to pure starch. A century-old shop is a combination of food and drink, bringing together various classic snacks in Beijing. Antique Ming and Qing decoration style and spacious and bright lobby really give people a comfortable and cordial feeling. Fried enema has been one of the popular snacks in Beijing during Qingganlong years. Heyizhai's fried enema is very famous in Beijing. The elders all said that "the taste is closest to the ancient enema". The secret is that Heyizhai follows the traditional production method and pays more attention to the fine selection of materials. Clean and chop the selected pig intestines, add the century-old secret seasoning and starch, knead them into sticks, steam and slice them, and then fry them with "pig net oil". The fried enema in the dish is reddish in color, crisp and soft in the mouth, and then dipped in garlic juice and salt water, slightly spicy. At the east entrance of the famous Long Fu Temple in Beijing, there is a Fengnian store specializing in Beijing-style snacks-"enema", which has a history of more than 50 years. Beijingers love to eat enemas here, mainly in this small shop, and have been persistently pursuing the traditional flavor of Beijing-style enemas and restoring the new varieties of Beijing-style enemas. This place has been redecorated and the store has been expanded. 2.50 yuan a plate of Beijing-style enema is very popular.

Enema is one of Beijing people's favorite snacks, and its origin has a long history. As early as the Wanli period of the Ming Dynasty, there were poems such as "oil liver enema", "red powder enema will be fried later, and spicy garlic salty juice will be delicious" in Chronicle of Meditation and "Unique Bamboo Skill" during the reign of Qing Qianlong. Fifty years ago, Fengnian Store specializes in Beijing-style enema in Longfusi Street. From raw materials, cooking and small seasonings, it has been pursuing its traditional taste. The main ingredient is sweet and flat sweet potato starch, which is steamed, cooled, cut into rhombic slices and fried in a pan. The garlic juice poured by enema has always been pounded with garlic paste in a traditional stone mortar, and the enema with tender outside and salty garlic juice has a unique flavor. Praised by old Beijingers, this is the authentic Beijing-style enema. Beijing-style "doornail patties" are also added in the store, which are also very popular. In addition, raw enema is retail here. When eating, cut it into small pieces, fry it in oil and pour some salted garlic juice on it.