Airball, also known as osmanthus egg, is one of the traditional famous spots of Han nationality. It is made of eggs, starch and sugar by adding water, stirring and frying. It is golden in color and sweet in taste. It doesn't stick to plates, chopsticks or teeth, which is why it is called "three non-sticks". It is said that Emperor Qianlong of the Qing Dynasty passed through Anyang, south of the Yangtze River. Anyang county ordered the chef to carefully fry a plate of osmanthus eggs for the emperor. Qianlong was very happy and immediately issued a decree to name osmanthus eggs "airball". Let the county magistrate bring the cooking method into the royal kitchen. Since then, airball has become a royal dish.

The practice is also very common, and there are no complicated ingredients. Main ingredients: 300g fresh eggs and100g sugar. Seasoning: 50g of dry starch, 50g of cooked lard150g, 5g of sesame oil and 200g of clear water. Operation: 1. Break the egg, separate the egg white from the yolk and put it in a bowl. Add white sugar and wet starch to the bowl with egg yolk, and stir well with chopsticks. 2. Wash the pot and put it on medium fire. When cooking, put a small amount of lard into the pot, put the pot on medium fire, pour in100g of cooked lard, and when the pot is heated to 60-90 degrees, pour in egg yolk liquid and stir it quickly with a spoon. When the egg yolk liquid in the pot is mushy, stir fry with a spoon for about 10- 12 minutes, and slowly add the cooked lard to the pot wall, depending on whether the egg yolk paste becomes soft and strong from thin to thick. When the color is bright yellow, pour sesame oil into the pot and put it on the plate. Now the traditional snack "airball" is suddenly on fire again. The popularity of traditional snacks is a good thing, after all, it is also the inheritance of traditional culture.

Airball, an old Beijing, is a folk snack with a long history, which has market value due to the precipitation of time. From aristocrats to vendors, airball in old Beijing has a long history of consumption. However, most traditional snacks welcomed by consumers as intangible cultural heritage come from the people. They have been polished for many years and are deeply loved by ordinary people. This is the biggest advantage of old Beijing airball, including more traditional snacks. In the catering industry, new categories and products have flourished and become a flash in the pan. Dirty bags, dark clouds ice cream, etc. Most of them will become lack of time accumulation because of excessive pursuit of profits. Things that have no time to accumulate are useless even if they are delicious. They will be replaced by the next thing of the same type.

On the other hand, why do traditional snacks such as brown sugar, ice powder, pancake fruit and meat buns last for a long time? It is not how delicious they are, but that they have been baptized by time, implanted into the subconscious of consumers, and given the value of time.