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Laobeijing snacks
Beijing's flavor snacks have a long history, a wide variety, exquisite materials and fine production, and are famous far and near. "Du Men Zhu Zhi Ci" in the Qing Dynasty said: "The three big money sell flowers, cut cakes, and have a bowl of sweet porridge in the morning before eating tea and noodles; Sweet-eared frozen fruit fried cake, baked sesame seed cake hanging on the stove loves to nest, and the fork that has just been fired is called Bobo. The wonton of steamed dumplings is full of vegetables, and the newly added dumplings are good ... "These snacks are sold at temple fairs or street fairs, and people will come across them by accident, which is vividly called" eating "in old Beijing.
Beijing snacks zhi flour food lei
Many of the wonton and steamed dumplings we often eat are handed down from Beijing, and there are also many authentic and distinctive foods in Beijing snacks.
Wonton:
It is said that the skin of wonton Hou's wonton is "as thin as paper", and its pit is three fat and seven thin. A bowl of wonton is two: one or two skins and one or two pits, exactly the same.
Slag river surface:
Slag river noodles pay attention to the taste of sauce and the gluten of noodles. Noodles are not only hand-rolled and machine-pressed, but also hot and cold when dipped in water. Sauce is generally made of pork belly and yellow sauce with low fire. When eating, mix with fresh mung bean sprouts, shredded cucumber and green beans, which is very delicious. When eating Zhajiang Noodles, we pay attention to the menu code. When mixing noodles, seven or eight seasoning dishes were fiddled with by the waiter and all of them were knocked into the bowl, which was very lively.
Red bee cake:
After this snack is broken, there are many honeycomb holes in the middle, so it is called bee cake to add alkali evenly to the rough surface and knead it evenly. Add jujube, osmanthus fragrans, pine nuts and raisins and brush with oil. When steaming noodles, poke a few air holes in the noodles with chopsticks, add brown sugar to the red bee cake, and add white sugar to the bee cake to make it soft and convenient.
Scroll around:
Bean powder cake is also called snowballing usury. Raw materials are steamed with yellow wheat and water. When making, the steamed yellow wheat is wrapped with bean powder and rolled into skin, then rolled with red bean paste and sprinkled with sugar. Being called "snowballing" is a metaphor. After the dessert is made, it is rolled in bean powder, just like a donkey rolling on the ground and raising dust, hence the name.
Beijing snacks hotpot
These snacks are best eaten while they are hot. They can't be sold without a stove, so they are called hot pot.
Bean juice:
Mr. Liang Shiqiu quoted Hu Jinquan as saying that "people who can't drink bean juice are not real Peiping people". Many people know this famous saying, so they are full of ambition, but they will not show their teeth if they go on. Beijingers love to drink soybean milk, which is a kind of enjoyment. Just at the entrance, the taste like swill is really hard to swallow. Holding your nose and drinking it twice makes you feel different. Pay attention to drinking bean juice while it is hot, just drink it full head and sweat, and serve it with inby and pickles.
Everything is pale.
If you want to drink pure and authentic bean juice, you need Jin Xin bean juice. Not everyone can drink bean juice, but Jin Xin's bean juice can be tried, and then a baked wheat cake, plus an inby and sugar ears, is the life of old Beijing!
Fried liver:
Getting up in the morning, drinking a bowl of fried liver and eating two or two steamed buns is a good breakfast for many Beijingers.
Put the cooked sausage with thimble cut into boiling water, then add the fried garlic sauce, chopped green onion, Jiang Mo and mushroom soup, thicken the liver slices, and add garlic paste before taking out. Fried liver is generally served in a small porcelain bowl with high piles and drunk in circles. Thick sauce is thick, tender liver is tender and tender, and the intestines are fat. Two more buns, dry and thin, the more you eat, the more beautiful you are.
Burst belly:
Deep-fried belly is the representative of "never tire of eating, never tire of eating". A lamb belly can be divided into belly plate, belly collar, gourd, big grass bud, scattered Dan, mushroom, mushroom and other parts. A belly weighing only a few kilograms is divided into more than a dozen parts, which is unique in the world. "The soup is slightly warm in an instant, the ingredients are complete, and the wine is a bottle." It is said that liquor is a good partner of tripe, and it is the supreme enjoyment to eat crispy sandan with liquor.
Shenglong Jin's slogan is: "There are thirteen kinds of tripe. How many have you tried? " This is not only an affirmation to oneself, but also a temptation to diners. Not exaggeration, but self-confidence, self-confidence comes from 100 years of technology. Deep-fried belly pays attention to the heat, and it is best to be tender and crisp! Seasoning is also very important, especially the northern school, and there are baked and sold biscuits.
Braised in soy sauce:
It is said that the word "stew" means cooking with various seasonings, while the word "burn" indicates its main components. Braised pork is evolved from palace meat made in Suzhou. The processed pig intestines and pig lungs are put into the marinade prepared with various spices and seasonings for boiling. When they are ready, they are put into the dead noodles to burn and fry tofu slices. When the intestines and lungs are thoroughly cooked, take them out. Cut the intestines, burn and fry the lungs, and pour the marinade. Add garlic juice, bean curd brain juice, coriander, vinegar and vinegar.
Xiaochangchen, who stands out from all the big and small braise shops in Beijing, not only keeps the traditional braise in soy sauce unchanged, but also constantly brings forth the new. After dancing with one knife and one spoon, TIC-tac-toe fire, triangular tofu, small intestine, and no-muscle lung head are regularly put in a bowl, and then poured with a spoonful of fragrant marinade, which permeates up and down, making the soup less and tasteless; Too much, too tired!
Fried products of Beijing snacks
As the name implies, these snacks should be oiled, but they should be crispy and oily but not greasy.
Enema:
There are two kinds of enema. One is the large enema method, in which pig fat intestines are cleaned, made into paste with flour, red rice water, clove and other raw materials 10, poured into the intestines, cooked and cut into small pieces, fried in lard, and poured with salted garlic juice. It tastes crisp and salty.
The other is called small enema, which is made of starch, red rice water and bean curd residue, steamed, cut into small pieces, fried in lard, and mixed with salt water and garlic juice before eating.
Authentic enema is to fill the real pig fat sausage with minced meat, starch and other seasonings. It is not soft or hard to cook, and it is not old or skinned. It is poured with salt water and garlic juice and has a unique taste. As early as the Qing Dynasty, there was a poem praising enema: "The enema is fried with red powder for a while, and the spicy garlic and salty juice are fresh." It can be seen how much Beijing people love enema. When the harvest is good, the enema is tender, and when you eat it, you should pour garlic juice, which is delicious.
Inby:
Beijingers often like to eat inby when they eat sesame cakes, and they must eat inby when they drink bean juice. There is an "Imbi Wang Jun" in Beijing. All the inby he fried were brown, with the characteristics of fragrance, crispness and crispness. If you put it on the table, it will break when you touch it.
Beijingers pay attention to Jackie Chan's matching. For example, bean juice must be accompanied by inby, shredded spicy pickles, white soup chop suey, sesame seed cake shabu-shabu, and rice fried sesame bean curd.
Dong Hua Men Night Market
Sour, sweet, bitter, spicy and salty, eat whatever you want! Bean jelly, red sesame seed cake, lotus seed porridge, sour plum soup, red fruit cheese, almond tofu, mutton skewers, grilled lobster, 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 very lively.
Huguosi snack bar
Beijing snacks handed down from the temple fair "will eat" have been refined and refined, without the roughness of "being big, eating and full" in the past; Dunerbobo and jujube rolls are cute; Ginger fork and sugar ear are exquisite.
Jin Fang snacks
From the founding of the Republic of China to the present, snack bars include hemp pills, almond tea, Aiwowo, cream fried cakes, fried bumps and so on. Yuanxiao is the most famous, including hawthorn, green plum, hanging flowers, bean paste, assorted, cream, coconut and so on.