10 the historical origin of snacks knows that three are definitely foodies!

Famous snacks in old Beijing have a long history and become a major feature of Beijing's food culture. The origin of Beijing 10 snacks must be to know how the three of them eat!

Steamed cake/steamed bread with glutinous rice sweet stuffing

Aiwowo is a halal snack made of glutinous rice in Beijing, which is characterized by white color, spherical shape, soft texture and sweet taste. Every year around the Lunar New Year, snack bars in Beijing will supply this variety until late summer and early autumn, so Aiwowo is also a spring and autumn variety, and it is now available all year round. After Qianlong put down the rebellion of Dayu, Xiao and Zhuomu in Qing Dynasty, he snatched the wife of a Uighur leader in Xinjiang into the palace as a concubine. ChristianRandPhillips was robbed back to Beijing, thinking about tea and rice day and night. He was so anxious that he had to ask the white hat camp to make a hometown snack for ChristianRandPhillips and send it to the palace. ChristianRandPhillips's husband made an ancestral jiaozi. When ChristianRandPhillips saw Jamie jiaozi, she knew her husband was coming. Jiang Tuanzi was sent to the palace, and the eunuch asked him what the name of this thing was. If he wants to call himself Ahmed, call him Al Wo Wo.

Yan steamed bun

Sheep eye steamed stuffed bun is a snack in Beijing, and it is the best in the Hui diet. Because it is very small, it is called Yang Yan steamed stuffed bun. Although steamed stuffed buns are small and have various fillings, they are deeply loved by people. It is said that Emperor Kangxi of the Qing Dynasty was famous for eating sheep's eye steamed buns. According to legend, Emperor Kangxi of the Qing Dynasty dressed up outside the front door and tasted the sheep's eye steamed stuffed bun from the Muslim mutton steamed stuffed bun shop. Emperor Kangxi looked around and found no sheep's eyes. He asked the shopkeeper, "Why can't you see the sheep's eyes?" The shopkeeper quickly replied, "If I go back to my grandfather, I will feel guilty and dare not cheat: the stuffed meat has no sheep's eyes, but it is done more carefully." The size of the bag is relatively small, like a sheep's eye, so it is named "sheep's eye steamed stuffed bun". Kangxi took two bites and thought it was delicious, so he sent a message: "I think sheep's eye steamed stuffed bun is very good." I can often send it to the palace and ask the internal affairs office for money. " Since then, Yang Yan steamed stuffed bun has gained great fame in Beijing.

Fermented beverage made of ground beans.

When it comes to Beijing snacks, the first thing people think of is bean juice. Beijingers love to drink bean juice and regard it as a kind of enjoyment. But the first time I drank bean juice, the taste like swill was hard to swallow. Hold your nose and drink twice, and you will feel different. Some people are addicted, looking everywhere, waiting in line for drinks. Originally, bean juice was the favorite of Beijingers. Later, Emperor Qianlong knew about it, so in the eighteenth year of Qianlong, he ordered the introduction of bean juice into the court and called a group of ministers to taste this folk drink together. The ministers cheered after drinking. In this way, bean juice has also become a palace drink.

sausage

Among the snacks in Beijing, enema is cheap and absolutely popular. This kind of pure Beijing flavor and real local products 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 theme. Eating enema does not care about relieving hunger, but only tastes its taste, which leads to craving. Enema began in Ming dynasty. The article mentioned fried enema, saying that "red powder is fried for a while, and spicy garlic and salt are delicious." Smelly oil smells like bacon and munches at the butcher's door. There are often street vendors selling this kind of food in old Beijing. Among them, it is recorded: "The fat sausage with powder stuffing needs to be fried, and the chopsticks should be shoveled to buy special flavor, and several lanes are crossed in the setting sun.

Cooked lamb belly or pork belly?

Fried tripe is to wash fresh tripe or lamb tripe, cut it into pieces, fry it in boiling water, and dip it in oil, sesame sauce, vinegar, Chili oil, bean curd soup, coriander powder, chopped green onion and other seasonings. The texture is tender and crisp. Fried tripe is a famous snack in Tianjin and Beijing, mostly operated by Hui compatriots. Abdominal distension was recorded as early as the Qing Dynasty. In the past and present, Muslim restaurants and vendo

Fried liver is a snack in Beijing, which developed from the folk food "Boiled liver" and "Fried lung" in Song Dynasty. It is a Beijing snack made of pig liver and large intestine. Take garlic and that like as main raw materials. As an auxiliary material, there is starch. When you first start eating fried liver, you should take a sip around the bowl and eat it with steamed bread. Eating fried liver is not so particular now. During the Tongzhi period of the Qing Dynasty, Huixianju in Xianyukou Hutong, Qianmen, invented the method of not thickening fried liver. Now Huixianju is considered as the creator of fried liver. It is said that Empress Dowager Cixi suddenly wanted to try fried liver, and it was no big deal after she tasted it. Although she won favorable comments, she said that it might be better to remove the heart and lungs. The king's words dare to disobey orders. Since then, old Beijingers have added another two-part allegorical saying: Beijing fried liver lacks heart and lungs.

deep-fried dough stick

Fried dough sticks are a special fried noodle food in Beijing. Fried dough sticks are dark yellow, yellow-green, soft and elastic, mellow and delicious. In the production process, it is used for both cooking and frying. The color of fried acne is brown, with green leaves and fresh vegetables, yellow and green. It tastes soft and full of energy, and the more you chew it, the more fragrant it becomes. In the early years of the Republic of China, there was a home-cooked restaurant called Guangfu Pavilion in Liulichang outside Heping Gate. The shopkeeper is an old lady named Mu who lives with her daughter and sells noodles every day. Once the reconciled noodles could not be sold, so Miss Mu rolled them into noodles and cut them into small bumps. They cooked the pimples, cut vegetables and shredded pork. It was refreshing, chewy and delicious.

Wandou cake

Pea yellow is a traditional snack in Beijing. According to Beijing custom, pea yellow is eaten on the third day of the third lunar month. Therefore, pea yellow is listed every spring and has been supplied until the end of spring. Pea yellow in Beijing is divided into palace and folk. Peas produced in Zhangjiakou are the best. Pea yellow, a traditional snack in Beijing, was introduced into the Qing Palace with the waist roll. It is said that one day Cixi was resting in Beihai meditation room when she suddenly heard the sound of beating gongs and drums in the street. She wondered what she was doing. The eunuch on duty reported that she was selling pea yellow and kidney flower rolls. Cixi was happy for a moment and ordered the man to come to the garden. As soon as people saw Lafayette, they knelt down with kidney rolls and pea yellow in their hands. Please come to lafayette. Cixi was full of praise after tasting it, leaving this person to make pea yellow and kidney bean rolls for her in the palace.

cheese

Cheese is a fermented dairy product, and its properties are similar to ordinary yogurt. It is made by fermentation process and also contains lactic acid bacteria which can be used for health care. But the concentration of cheese is higher than yogurt, and it is similar to solid food, so it is more nutritious. Technically, cheese is fermented milk; In terms of nutrition, cheese is condensed milk. There was a "Fengshenggong" cheese shop in Dong 'an Market in Qing Dynasty. The owner is Zhenghuangqi. He set up a dairy farm in the countryside and asked a chef who had worked in the royal kitchen of the Qing Dynasty for the skills of making cheese. So he rented a shop in Dongan market to sell cheese. Since then, a cheese house has appeared in Beijing, which specializes in making cheese and wholesales it to vendors who are carrying the burden on the street.

Tanghuoshao

Tanghuoshao is a traditional Manchu snack, which is made of jars and baked directly on the walls of the jars, hence the name. One of the breakfasts that Beijing people often eat has a history of more than 300 years. Originally a snack in Hebei province, it was introduced to Beijing and became a snack in Beijing. The burnt sugar is sweet and thick, soft and non-sticky, suitable for the elderly. According to legend, during the Chongzhen period of the Ming Dynasty, a Hui man named Liu Dashun came from Nanjing along the North-South Grand Canal to the ancient town of Tongzhou, which is now the east of Beijing. Seeing that Tongzhou Town is a thoroughfare of land and water and merchants gather, Liu Dashun is a good place to settle down, so he opened a small shop in the town, named Dashunzhai, which specializes in making and selling paste sugar. During the Qianlong period,