Where are the most distinctive snacks in Beijing?

Beijing preserved fruit is made of fresh fruit and traditional secret recipe of the court. The taste is sweet and sour, refreshing and smooth, sweet but not greasy, and fruity. Preserved apricots, preserved pears and preserved begonia have thousands of varieties and hundreds of specifications, all of which are green foods recognized by the Ministry of Agriculture.

History: Beijing's preserved fruits and candied fruits are all made in the Forbidden City. In order to ensure that the emperor can eat fresh fruits all year round, chefs will classify the fruits produced in each season and soak them in honey so that the emperor can eat them at any time. Later, this production method spread from the palace, and workshops specializing in preserved fruit appeared in Beijing.

Technology: Pay attention to the choice. The fruit should be ripe enough for the stone and pulp to be separated, and immediately picked and sent to the factory for processing. Fresh apricots are pitted and split into two petals, and boiled with white sugar solution, or the sugar soaking solution is pumped out of the fruit with a vacuum compressor.

Features: Fine selection of materials and fine processing, so the product has good color, positive taste, soft and refreshing. Color from light yellow to orange, oval, unbreakable, non-rotten, non-sugar-resistant, non-sticky, soft to eat, sweet and sour.

fuling cake

Fuling cake, also known as Fuling sandwich cake, is a nourishing traditional name in Beijing, which can best promote Daoxiang Village. Pancakes are made of poria cocos cream and white flour, with candied pine cones and broken kernels in the middle, evenly dissolved with honey and sugar. It is shaped like a full moon, as thin as paper, as white as snow, delicious and sweet, and has a unique flavor.

As early as 800 years ago, Confucianism in the Southern Song Dynasty recorded: "Poria cocos, white flour, water, yellow wax." But this kind of fried pancake is not delicious. In the early Qing dynasty, some people put forward the view that "cakes are expensive and loose, and cakes are thin", so later cakes became thinner and thinner.

During the Qianlong period, the cakes made by Kong Fantai's family in Shandong were "as thin as cicadas' wings and extremely soft and greasy". There are also "30 small tin cans made by Qin people, called' cakes'", which are also very thin. Then, people were not satisfied with its bland taste, and added various sweet fillings made of nuts, osmanthus flowers and honey, that is, two cakes together with a stuffing in the middle. This poria cocos is rich in Gui Xiang and nutrition, and has nourishing effects such as calming the nerves and strengthening the spleen.

According to legend, once Empress Dowager Cixi was ill and didn't think about diet, the chefs racked their brains and selected several kinds of traditional Chinese medicines for invigorating spleen and appetizing. They found that Poria cocos produced in Yunnan and Guizhou was sweet and flat, and had the effects of invigorating spleen and calming nerves, promoting diuresis and infiltrating dampness. Therefore, pine nuts, peach kernels, sweet-scented osmanthus and honey are used as the main raw materials, and appropriate amount of poria powder is added, and then the cake crust is baked with fine starch, and the sandwich pancake is made by meticulous work. Cixi was very satisfied after eating it. And often give this cake to palace ministers. Therefore, Fuling cake was worth a hundred times and became a famous point in the court at that time. Later, this kind of cake was introduced to the people and became a Beijing-style snack.

Today, Fuling cakes in Beijing have inherited the traditional methods handed down from the imperial dining hall in the Qing Dynasty, and have been continuously improved in materials and processing. Every extremely thin crust is just like the wrapping paper of stuffing. The embossed pattern on the crust surface is clear, exquisite and unique, and more artistic. Therefore, it is famous all over the country for its good quality and delicious taste.

Rolling donkeys, Beijing snacks

Snowballing usury, also known as bean flour cake, is one of the ancient varieties of snacks in Beijing. Its raw material is steamed with yellow wheat water, and the dough is slightly softer with more water. In addition, soybeans are fried and rolled into flour. When making, the steamed yellow wheat is wrapped with bean flour and rolled into skin, and then

Spread the red bean paste (or brown sugar), roll it up, cut it into small pieces of about100g, and sprinkle with white sugar. When making, the stuffing rolls are required to be uniform, layered and yellow in appearance, characterized by fragrance, sweetness, stickiness and strong bean flour flavor.

Soybean is the main raw material of bean powder cake, so it is called bean powder cake. But why is it called "snowballing"? It seems to be an image metaphor. After it is made, it is rolled in bean powder, like a real snowball in the countryside, raising dust, hence the name.

Nowadays, many people only know the nickname, not its real name. Nowadays, there are snack bars all year round, but most of them have changed from yellow wheat to glutinous rice noodles, because yellow bean is still yellow in color and is a favorite snack of the masses.

Fermented beverage made of ground beans.

When it comes to Beijing snacks, people first think of 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. Holding your nose and drinking it twice makes you feel different. Some people are addicted to it, looking everywhere and waiting in line for drinks. "Yan Dou Snack Miscellaneous Poems" said: "The dregs can actually be used as porridge, and the taste of the old pulp is thin and thick. Regardless of gender, come and sit together and agree with each other. " And said: "The taste is beyond sour and salty, and the eater knows it, which can be described as exquisite."

What is bean juice?

In fact, it is the leftover of mung bean starch or vermicelli. It is soaked in mung beans until it can be twisted and peeled, then taken out, ground into fine pulp with water, fermented in a vat, starch sinks to the bottom of the vat, and bean juice floats to the upper layer. Fermented bean juice must be boiled with water in a big casserole, then boiled with fermented bean juice, and then kept warm with low fire, and served with food. Although it looks ugly, it has always been loved by Beijingers, because it is rich in protein, vitamin C, crude fiber and sugar, and has the effects of relieving summer heat, clearing heat, warming yang, invigorating spleen, stimulating appetite, detoxifying and drying.

Bean juice has a long history, and it is said that it was a popular folk food as early as Liao and Song Dynasties. In the eighteenth year of Qianlong (1753), someone went to the temple to play the original name: "Recently, a new bean juice was sent to check whether it was clean and drinkable. If there is no clean one, recruit two or three bean juice makers and send them to the royal chef. " As a result, bean juice from the people became the royal meal of the court.

Drink bean juice with finely cut pickles. Generally, kohlrabi is used in summer, and the old salted mustard should be cut into filaments, mixed with Chili oil, and fried to brown and crisp inby, which has a special flavor.