Introduction of Beijing Special Cuisine

Besides scenic spots, Beijing, the capital of China, has many special cuisines. The following is my collection of Beijing special food raiders, welcome to read for reference!

1, stew [Chaoyang District, Beijing]

Braised pork is a famous food in Beijing. It is to cook the cooked pig intestines and pig lungs (sometimes with pig kidneys), and then buy a bowl of staple food, non-staple food and hot soup. The specific production process is as follows: cut the processed pig small intestine and pig lung into small pieces, put them into marinade prepared with various spices and seasonings, put them into immature noodles when they are eight ripe, stir-fry tofu slices and blood tofu, take them out when the intestines and lungs are cooked thoroughly with fire, cut the small intestine, cut the lungs, burn them, stir-fry the tofu into pieces, pour the marinade, and add garlic juice, bean juice, coriander and so on.

2. Aiwowo [Dongcheng District, Beijing]

Aiwowo is a Muslim snack that has been handed down in Beijing so far. The most prominent feature can be summarized as: "white, spherical, sticky, sweet and fragrant." (Quoted from Introduction to Beijing Traditional Culture) Speaking of this kind of Muslim-flavored snack "Aiwowo" in Beijing, at first, it was just an ordinary Muslim-flavored snack! Then, why did "Love Wo Wo" gradually become a famous Muslim snack in the capital since the Ming Dynasty? The reason for this is closely related to the "Palace of Gathered Elegance" in the Forbidden City today. According to the legend of old Beijingers, a former eunuch in the Forbidden City said that in the Ming Dynasty, emperors or queens living in Palace of Gathered Elegance preferred to eat "love Wo Wo" in their lives. Why? Because some beloved concubines in the palace, especially the empress dowager, eat delicacies every day, they don't feel delicious. One day, the chef who waited on the queen and concubine living in Palace of Gathered Elegance was a Hui. He brought some regular halal food "Aiwowo" from home.

3. Sour bean juice [Xicheng District, Beijing]

Bean juice, let alone a foreigner, is a new Beijinger who calls himself a "Beijinger" and moved to Beijing 49 years later. They can't stand the sour and smelly smell. But in the eyes of old Beijingers, bean juice is an excellent drink to refresh and reduce fire. In the past, the four most famous bean juice operators in Beijing were Liulichang Bean Juice Zhang, Dongan Market Bean Juice Xu, Bean Juice He and Tianqiao Bean Juice. Among the four families, bean juice is the purest, and the spicy bean juice of the Zhang family is a must. The other two also have their own characteristics. You can't swallow the bean juice in one gulp, or the sour taste will "flush" your nose. You should sip it bit by bit like drinking tea. Put the shredded pickles and Chili oil in the bean juice and eat it with inby. Because bean juice has the effect of dispelling fire and moistening throat, many famous Peking Opera actors and crosstalk performers also like to drink it. Mei Lanfang and Qiu are addicted to bean juice. During the period of War of Resistance against Japanese Aggression, Master Mei lived in seclusion in Shanghai, and his disciples came to visit him from Beijing with four big pots full of bean juice.

4. Stir-fry sesame bean curd [Mentougou District, Beijing]

Fried sesame bean curd is a specialty of Beijing, which is not found anywhere else. This thing comes from the powder room in old Beijing. The powder room used to be a place where starch was produced. Put the beans on a stone mill and grind them with water. At the same time, beans are divided into three things. The top thin became soybean milk, which is genuine and used to make starch; The top is diluted into juice, which is bean juice; Put a thick and stagnant layer of dark green powder slurry in the middle, put it in a cloth bag, heat it to boil, and filter out the water, which is sesame bean curd. Ma tofu is a by-product of the powder room, or leftover, so the price is particularly cheap, and two older children can buy a big bowl. Old Beijingers buy it home and fry it with mutton, sheep tail oil and other things, which is called fried sesame bean curd. Fried sesame bean curd is an authentic home-cooked dish of old Beijingers. Although it's cheap, it's not easy to fry it well. First of all, we must choose the right raw materials, and we must use sesame tofu made by Dongzhimen Siyanjing Powder Room to be authentic. The ingredients pay attention to the use of pure sheep tail oil and "pheasant neck" tender leek. Fried sesame bean curd, like bean juice, is also a favorite Beijing snack for old Beijingers.

5. Old Beijing noodle tea [Xicheng District, Beijing]

Old Beijing noodle tea is a special snack in Beijing. In Beijing snacks, noodle tea is usually sold in the afternoon. A poem says, "When you wake up in the afternoon, you always add dried ginger and sesame paste." Drinking noodles is very particular about how to eat. When eating, you don't need chopsticks, spoons and other tableware. You just need to circle the bowl with one hand to finish the bowl. I'm afraid non-Beijingers can't eat this way. Noodle tea is not tea soup, but a paste made of millet flour or millet flour with sesame sauce on the surface. Sesame paste should be lifted and pulled into filaments and poured on the flour tea. Taste is another matter, and the way you drink is very important. Old Beijing pays attention to drinking noodles without spoons or chopsticks, but with a bowl in one hand. Put your mouth up first and drink in circles next to the bowl. Face tea is very hot, but it is more suitable for smoking. The noodle tea and sesame paste in the bowl flow to the side of the bowl and then to the mouth. Every bite is sesame sauce and tea. What you want is this feeling, this smell. This is definitely an art. You must be from old Beijing. I've drunk so many times, but I've never seen anyone drink like this. It's all spoons. This art seems to be dying out. In the past, noodle tea was usually sold in the afternoon, and it was eaten in the afternoon: "When you wake up in the afternoon, you always have to add ginger sesame sauce."

6. Crispy box [Xicheng District, Beijing]

Raw material formula leather: special powder 2 1 kg cooking oil 3 kg sugar 1 kg frying oil 12 kg vermicelli 2 kg pastry material: special powder 26 kg cooking oil 1 1 kg stuffing: jujube paste stuffing 30 kg manufacturing method.

1. dough mixing (pastry making): make oil-water dough and pastry, and make pastry and pastry. The crust is a little harder.

2. Forming: when wrapping, roll the dough into oval skin, fold it in half for three times, then fold it in half, turn it over 90 degrees, roll it to about 15 cm, roll it down from the top to 13 cm, turn it over horizontally for 90 degrees, roll out the remaining 2 cm, seal both ends of the cylinder, flatten it slightly, put it down, and cut horizontally in the middle. Expose the pastry layer, stick the pastry layer on the dry surface, with the pastry layer facing upwards, and flatten it into thin slices. Put the moire outward, put the stuffing in the middle, brush the water around, roll it into dough, roll it into lace along the circumference, then cover the moire outward and roll it into a round cake with a thin periphery and a drum in the middle. According to the different filling centers, poke the surface respectively.