Composition on the description of old Beijing snacks

1. Writing of old Beijing special snacks 1. Thirteen characteristic snacks with old Beijing flavor, bean flour cake, also known as snowballing, is one of the ancient varieties of snacks in Beijing. Its raw material is steamed with yellow wheat water, and the dough is softened with a little water.

In addition, soybeans are fried and rolled into flour. When making, the steamed yellow rice flour is wrapped with soybean flour and rolled into pieces, then wrapped with red bean paste (brown sugar is also acceptable), rolled up, cut into small pieces of about100g, and sprinkled 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. Second, the love nest of the old Beijing Thirteen Snacks can be seen that this kind of food is made by washing and soaking glutinous rice, then steaming it in a steamer, cooling it, kneading it evenly, pounding it into a small dose, pressing it into a round skin, wrapping it with peach kernels, sesame seeds, melon seeds, green plums, golden cakes and white sugar, and mixing it into stuffing, which became a food in the Wanli period of the Ming Dynasty, known as Wo Wo.

But why did it become a love nest? I found an explanation in Li Guangting's book "Village Proverbs Explain Yi" in Qing Dynasty. Because an emperor loves this kind of nest, when he wants to eat or when he wants to eat, he orders: "Love the nest."

Later, this kind of food was introduced to the people, and ordinary people could not and dared not say the word "imperial", so they omitted the word "imperial" and called it "love nest". This kind of snack had already flowed into the people in the Ming Dynasty, and it was recorded in Jin Ping Mei in the Ming Dynasty that it was popular at that time.

The glutinous rice used for Aiwowo skin has been steamed, and the stuffing is also fried with peach kernel, melon seed kernel, sesame seed kernel and white sugar in advance. After cooking, it can be eaten. Therefore, "Yan Dou Snack Miscellaneous Poems" said: "When white rice enters the steamer, assorted noodles are frustrated.

Muddy as glutinous rice balls can't be cooked, and halal is called * * * Wo Wo. I also noticed that "Aiwowo, one of the foods sold by Muslims, is steamed glutinous rice. When it is cold, it is wrapped with various fillings and made into a circle with flour. Different sizes, depending on the price, can also be eaten cold. "

Third, the thirteen candied fruits of old Beijing snacks are famous products in Beijing snacks, which are favored by Chinese and foreign diners, especially female diners. The main ingredients of candied fruit are yam and jujube, and the auxiliary materials are plums, peach kernels and melon seeds.

Fresh yam is rich in nutrition, contains protein, refined fiber and vitamins, and is a traditional Chinese medicine. Chinese medicine believes that yam is warm, sweet and non-toxic. Entering the spleen, lung and kidney meridians has the functions of tonifying the middle energizer, strengthening the spleen and stomach, promoting granulation, stopping diarrhea and strengthening the spleen.

The function is solid and lean. Jujube is a tonic commonly used in traditional Chinese medicine and folk. The sugar content per 100g dry product is 63-76.3g, which contains protein, fat, vitamins and minerals.

Among them, the content of vitamin C ranks first among all kinds of fresh fruits, with the content of 300-600 mg per 100 g of fresh jujube meat, and the average utilization rate of human body is 86.3%. Chinese medicine believes that jujube meat is sweet and warm, has the functions of invigorating spleen and stomach, benefiting qi and promoting fluid production, and can treat spleen and stomach weakness, deficiency of qi and blood, disharmony between ying and Wei, anemia, palpitation, irritability and dreaminess.

The main ingredients of curly fruit are yam and jujube, which is a veritable medicinal diet. Production method: peeled and chopped yam1500g, peeled jujube 500g, chopped fruit, evenly mixed the two materials, added a little water and flour, stirred evenly, wrapped the mixture with oil skin, and steamed in a cage for 5 minutes; Prepare a piece of sterilized bean bag cloth, put the steamed raw materials on the cloth while it is hot, knead it into triangular strips, cool it, cut it into pieces the thickness of a little finger, put it in a 70% hot oil pan, and take it out when it is browned; Add oil, water, sweet-scented osmanthus and sugar to the pot, and boil it into thin syrup on low heat. Pour in the fried rolled fruit, wrap it in sugar juice, and sprinkle with white sesame seeds and white sugar. Soft, sweet and delicious.

Because of its nourishing function, diners who go to Nanlaishun restaurant often order and become one of the famous snacks in the hotel. Four, the old Beijing flavor snacks, thirteen unique ginger fork, should be peeled with fresh ginger and smashed into fine powder. Add a certain proportion of alum powder to the flour, put them together in a basin and mix the flour with cold water.

Another method is to knead the dough with water, roll it on a rolling machine for five or six times until the flakes are even and smooth, then sprinkle fine starch powder on the flakes, fold them into strips, cut them into rows of forks with a knife, stack the two flakes together, cut them three times in the middle, spread them into a single piece, turn them over and fry them with warm oil. Fried pork chops are dipped in honey. The method of dipping honey is to peel fresh ginger, cut it into filaments, boil the shredded ginger in water, then take out the shredded ginger, add white sugar, add caramel and osmanthus after boiling, continue to cook, then move to low heat, and then fork the fried pork chop into the caramel of osmanthus cooked with shredded ginger for dipping honey.

The back fork of honey is light yellow, with the characteristics of crisp, sweet and fragrant, and it has ginger flavor when eaten. In the same year, Cheng Nan's "Nanlaishun" ginger fork 1997 was rated as "Beijing Famous Snack" and "China Famous Snack".

There is also a salty fork, which is made of flour, soda and salt and fried. The method is the same as the ginger fork, except that it is not honey, crispy and slightly salty. People who love to drink often take salty fork as a snack. Oil pancakes, the thirteen special snacks in old Beijing. The cream fried cake in Beijing snacks is a nutritious snack variety.

It takes the good flour as raw material, first burns a proper amount of boiling water, then turns to low heat, pours the flour into a pot, and quickly stirs it until the dough turns from gray to white and does not stick to hands, then takes it out and dries it to make instant noodles. Dissolve sugar and vanilla powder in water, put an appropriate amount of egg liquid into a bowl, stir, add it into instant noodles several times, add cream, sugar water and vanilla powder for the last time, and knead well.

Pour peanut oil or vegetable oil into the pot, or use butter. However, soybean oil or sesame oil should not be used, because the latter two oils are easy to offset the creamy taste. When the fire is high enough to smoke, switch to a small fire. At this time, divide 500 grams of evenly stirred dough into 40 even balls, press them into round cakes by hand in front of the oil pan, and then oil them one by one. When the cake swells like a ball and is golden yellow, take it out and roll it with sugar to eat.

Cream fried cake is round, tender outside, rich in flavor, rich in nutrition and easy to digest. In addition to cream fried cakes, there are yellow wheat fried cakes and glutinous rice fried cakes (with water milled rice, the best quality). Noodles should be mixed with water and then fermented. Noodles should not be too hard, knead a little alkali properly.

When making, grab a piece of flour about 50-60 grams, press a hole in the middle with your fingers, wrap it with bean paste, seal it, and fry it with the bag until golden brown. This kind of fried cake is very popular because it is tender inside and out.

There is also a fried cake with instant noodles. Boil the water first, then pour in the flour and stir well. After the noodles are scalded, they are divided into large pieces, spread out and cooled, which is suitable for the upper dough.

2. Write an article about Beijing snacks. When people mention Beijing specialties, they will inevitably mention "Beijing Roast Duck", but I won't talk about it. I want to introduce Beijing snacks.

It is said that Tan Sitong and Cai E often go to Qingyun Pavilion in the front door of old Beijing. I smelled a strong fragrance as soon as I entered the door. When I walked by, I saw it cooked and burnt.

Makes my mouth water. I ordered a bowl.

Looking inside, the soup is mixed with flames and mutton offal. I put a sheep intestine in my mouth and took a bite. Tender, smooth and soft, it tastes more delicious when burned. It is said to be an ancestral secret recipe, carefully prepared. No wonder it is so delicious. I even drank the soup, so I don't have to wash the dishes.

Just now, the halogen cooking fire was the masterpiece of "Xiao Changchen" (the halogen cooking fire was actually cooked with brine). There are many famous old Beijing snacks here, such as "Yangtouma", "Fried Chicken", "Xiaochangchen", "Rice Cake Money", "Milk Tofu Flavor", "Tea Soup with Plum" and so on. Many of these shops are century-old shops.

Maybe people are not familiar with these names. In fact, the first two words are the contents of the dish, and the last word is the surname of the person who cooked the best. I like "court cheese" with "milk flavor" best.

At first glance, it feels good. If you eat it in your mouth, you will feel that its workmanship is very excellent, its taste is delicate, and it melts in your mouth.

If you taste it slowly, you will get its unique fragrance. Because it has just been taken out of the refrigerator, it is ice, so it tastes better.

Although a small bowl was finished quickly, it left me with endless aftertaste. Until the next dish is served.

Inby is the most famous bean juice. I don't like it, but old Beijingers like it very much. I like Beijing, and I prefer old Beijing snacks.

3. Impressive composition of old Beijing snacks Today, my mother and I went to niujie to taste sweet and delicious old Beijing snacks.

There are many kinds of snacks there, such as Aiwowo, pea yellow, candied fruit, buttermilk Wei, etc ..., haha! Come with me to taste special snacks! We first came to "niujie Hongji Snack Bar". The restaurant is crowded and there are many people eating.

All kinds of delicious food are dazzling. My mother and I ordered some snacks. After a while, the donkey rolled on the table.

Snowball is oval and its surface is khaki. I can't wait to put a snowball in my mouth. Wow! It tastes great! It tastes sticky, but it's still my favorite bean paste.

I asked my mother, "How do you make such a good snowball?" My mother told me that diced soybeans were used outside, and red bean paste and brown sugar were wrapped outside. Mom even told me a historical story! Legend has it that Lafayette in the Qing Dynasty was tired of eating palace dishes and asked the chef to cook a new dish for her. The chef innovated and put the stuffing in yellow wheat to make this dish.

The dish was ready and was about to be served when eunuch Xiao Lv happened to bump into the chef and the new dish fell into the wheat in Huang Chengcheng. The chef didn't have time to cook any more, so he had to bring the new dishes that had fallen into the yellow wheat to Lafayette.

Who knows that Lafayette also praised: "This dish is really good. What's its name? " The chef thinks it's Xiao Lv's fault and casually calls it "snowballing", hence the name snowballing. Ha ha! This story is very interesting! Then, the waiter aunt brought us a snack called Aiwowo.

Aiwowo looks like a white rabbit, round. Aiwowo tastes good. There are all kinds of fillings made of food, including peach kernel, sesame kernel, melon seed kernel, green plum, golden cake and sugar.

Watching it makes my mouth water. After eating Aiwowo, I don't know what the next snack is. Just thinking, a yellow thing is on the table. Ah! It turned out to be peas! The appearance of pea yellow is yellow, the skin looks smooth, and it is refreshing and sweet to eat in the mouth.

Out of the "Hung Kai Snack Bar", my mother suggested taking me to eat "milk-flavored" cheese. It is said to be a famous palace snack.

Wei Dairy Store is a traditional small shop. Walking in, there are pictures of cheese of various flavors on the wall. We ordered two bowls of cheese, one is court cheese and the other is yellow cheese.

My court cheese is white. I dug a spoon and put it in my mouth. Wow! It's so cool, it's so cool to the bottom of my heart. If you take a bite in hot summer, it must be very refreshing.

Because the stomach capacity is really limited, I can't taste any traditional snacks in old Beijing. Anyway, everyone must be full! Come with me to taste old Beijing snacks next time.

4. Write an essay on the practice of old Beijing specialty snacks 1. Thirteen characteristic snacks with old Beijing flavor, bean flour cake, also known as snowballing, 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 rice flour is wrapped with soybean flour and rolled into pieces, then wrapped with red bean paste (brown sugar is also acceptable), rolled up, cut into small pieces of about100g, and sprinkled 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. Second, the love nest of the old Beijing Thirteen Snacks can be seen that this kind of food is made by washing and soaking glutinous rice, then steaming it in a steamer, cooling it, kneading it evenly, pounding it into a small dose, pressing it into a round skin, wrapping it with peach kernels, sesame seeds, melon seeds, green plums, golden cakes and white sugar, and mixing it into stuffing, which became a food in the Wanli period of the Ming Dynasty, known as Wo Wo.

But why did it become a love nest? I found an explanation in Li Guangting's book "Village Proverbs Explain Yi" in Qing Dynasty. Because an emperor loves this kind of nest, when he wants to eat or when he wants to eat, he orders: "Love the nest."

Later, this kind of food was introduced to the people, and ordinary people could not and dared not say the word "imperial", so they omitted the word "imperial" and called it "love nest". This kind of snack had already flowed into the people in the Ming Dynasty, and it was recorded in Jin Ping Mei in the Ming Dynasty that it was popular at that time.

The glutinous rice used for Aiwowo skin has been steamed, and the stuffing is also fried with peach kernel, melon seed kernel, sesame seed kernel and white sugar in advance. After cooking, it can be eaten. Therefore, "Yan Dou Snack Miscellaneous Poems" said: "When white rice enters the steamer, assorted noodles are frustrated.

Muddy as glutinous rice balls can't be cooked, and halal is called * * * Wo Wo. I also noticed that "Aiwowo, one of the foods sold by Muslims, is steamed glutinous rice. When it is cold, it is wrapped with various fillings and made into a circle with flour. Different sizes, depending on the price, can also be eaten cold. "

Third, the thirteen candied fruits of old Beijing snacks are famous products in Beijing snacks, which are favored by Chinese and foreign diners, especially female diners. The main ingredients of candied fruit are yam and jujube, and the auxiliary materials are plums, peach kernels and melon seeds.

Fresh yam is rich in nutrition, contains protein, refined fiber and vitamins, and is a traditional Chinese medicine. Chinese medicine believes that yam is warm, sweet and non-toxic. Entering the spleen, lung and kidney meridians has the functions of tonifying the middle energizer, strengthening the spleen and stomach, promoting granulation, stopping diarrhea and strengthening the spleen.

The function is solid and lean. Jujube is a tonic commonly used in traditional Chinese medicine and folk. The sugar content per 100g dry product is 63-76.3g, which contains protein, fat, vitamins and minerals.

Among them, the content of vitamin C ranks first among all kinds of fresh fruits, with the content of 300-600 mg per 100 g of fresh jujube meat, and the average utilization rate of human body is 86.3%. Chinese medicine believes that jujube meat is sweet and warm, has the functions of invigorating spleen and stomach, benefiting qi and promoting fluid production, and can treat spleen and stomach weakness, deficiency of qi and blood, disharmony between ying and Wei, anemia, palpitation, irritability and dreaminess.

The main ingredients of curly fruit are yam and jujube, which is a veritable medicinal diet. Production method: peeled and chopped yam1500g, peeled jujube 500g, chopped fruit, evenly mixed the two materials, added a little water and flour, stirred evenly, wrapped the mixture with oil skin, and steamed in a cage for 5 minutes; Prepare a piece of sterilized bean bag cloth, put the steamed raw materials on the cloth while it is hot, knead it into triangular strips, cool it, cut it into pieces the thickness of a little finger, put it in a 70% hot oil pan, and take it out when it is browned; Add oil, water, sweet-scented osmanthus and sugar to the pot, and boil it into thin syrup on low heat. Pour in the fried rolled fruit, wrap it in sugar juice, and sprinkle with white sesame seeds and white sugar. Soft, sweet and delicious.

Because of its nourishing function, diners who go to Nanlaishun restaurant often order and become one of the famous snacks in the hotel. Four, the old Beijing flavor snacks, thirteen unique ginger fork, should be peeled with fresh ginger and smashed into fine powder. Add a certain proportion of alum powder to the flour, put them together in a basin and mix the flour with cold water.

Another method is to knead the dough with water, roll it on a rolling machine for five or six times until the flakes are even and smooth, then sprinkle fine starch powder on the flakes, fold them into strips, cut them into rows of forks with a knife, stack the two flakes together, cut them three times in the middle, spread them into a single piece, turn them over and fry them with warm oil. Fried pork chops are dipped in honey. The method of dipping honey is to peel fresh ginger, cut it into filaments, boil the shredded ginger in water, then take out the shredded ginger, add white sugar, add caramel and osmanthus after boiling, continue to cook, then move to low heat, and then fork the fried pork chop into the caramel of osmanthus cooked with shredded ginger for dipping honey.

The back fork of honey is light yellow, with the characteristics of crisp, sweet and fragrant, and it has ginger flavor when eaten. In the same year, Cheng Nan's "Nanlaishun" ginger fork 1997 was rated as "Beijing Famous Snack" and "China Famous Snack".

There is also a salty fork, which is made of flour, soda and salt and fried. The method is the same as the ginger fork, except that it is not honey, crispy and slightly salty. People who love to drink often take salty fork as a snack. Oil pancakes, the thirteen special snacks in old Beijing. The cream fried cake in Beijing snacks is a nutritious snack variety.

It takes the good flour as raw material, first burns a proper amount of boiling water, then turns to low heat, pours the flour into a pot, and quickly stirs it until the dough turns from gray to white and does not stick to hands, then takes it out and dries it to make instant noodles. Dissolve sugar and vanilla powder in water, put an appropriate amount of egg liquid into a bowl, stir, add it into instant noodles several times, add cream, sugar water and vanilla powder for the last time, and knead well.

Pour peanut oil or vegetable oil into the pot, or use butter. However, soybean oil or sesame oil should not be used, because the latter two oils are easy to offset the creamy taste. When the fire is high enough to smoke, switch to a small fire. At this time, divide 500 grams of evenly stirred dough into 40 even balls, press them into round cakes by hand in front of the oil pan, and then oil them one by one. When the cake swells like a ball and is golden yellow, take it out and roll it with sugar to eat.

Cream fried cake is round, tender outside, rich in flavor, rich in nutrition and easy to digest. In addition to cream fried cakes, there are yellow wheat fried cakes and glutinous rice fried cakes (with water milled rice, the best quality). Noodles should be mixed with water and then fermented. Noodles should not be too hard, knead a little alkali properly.

When making, grab a piece of flour about 50-60 grams, press a hole in the middle with your fingers, wrap it with bean paste, seal it, and fry it with the bag until golden brown. This kind of fried cake is very popular because it is tender inside and out.

There is also a fried cake with instant noodles. Boil the water first, then pour in the flour and stir well. After the noodles are scalded, they are divided into large pieces, spread out and cooled, which is suitable for the upper dough.

5. The snacks covered by 500 words in Beijing Cuisine Composition should be briefly introduced. Speaking of jiaozi, I think everyone will be familiar with it! Today, jiaozi is a kind of quick-frozen food. You can eat whatever you want. But you know what? In Beijing, jiaozi on New Year's Eve is very particular! Jiaozi with vegetarian stuffing is used to worship God, and his family eats meat stuffing. In jiaozi, besides well-known delicacies such as rice cakes, people in old Beijing also play "bean paste"-a cold dish made of skin, dried bean curd, soybeans and mung beans, which is amber in color and similar to "aspic". There is also "Mustard Dun", which is an appetizing cold dish. These cold dishes can make up for this defect. Shaqima, an ancient pastry for worshipping the gods and ancestors of old Beijingers, is not only a delicacy for ethnic minorities such as Beijing, but also a must-have delicacy for Beijingers. I used to eat fish on New Year's Eve. It must be carp. At first, it was in the name of worshipping God, and later it was associated with the auspicious words "Qing Ji is more than enough". Fish is not only delicious, but also a tribute. Old Beijing not only has delicious food. Moreover, folk houses have a long history. Most houses in Beijing are quadrangles. Siheyuan is the most common and oldest residential form in China. Most of them sit facing south, facing the main house in the south, facing the wing in the north and facing the wing on both sides. It is sunny here, and the four rooms are closely connected by a yard, commonly known as the "quadrangle". The layout is "one front and two sides", and the main house is located on the central axis of the whole house with a bay. Height and decoration are the first in the whole house. The wing rooms on both sides of the yard set off the main house. Courtyard is a place for traffic, lighting and ventilation, and with greening, it becomes the center of rest and family activities. There is still a lot of history in old Beijing worth seeing, and Beijingers are also very enthusiastic. They always welcome foreign tourists.

6. Write a composition about Beijing snacks. When I was in the third grade, I heard my mother say that snowballing is a very distinctive snack in Beijing snacks and I really want to try it.

As soon as I entered the Huguosi snack bar, I smelled a strong fragrance. My mother said, "This is the smell of snowballing!" "We immediately found a seat to sit down, and my mother immediately bought me a snowball to sit on. A minute later, my mother came back and gave me a plate with an "old Beijing snowball" in it, and put her nose close. Ah! At this time, a chestnut smell ran into my nose, and then I touched it gently, soft. In an instant, the aroma of chestnuts came to the nose. Looking at it, I can't help it anymore. I took a big bite. Ah, snowballs are sweet and sticky. Grandpa said: "glutinous rice is the main raw material for making snowballs, then add various flavors, and finally roll it in bean powder, and it is finished." "

Bowling is a specialty of snacks, and old Beijingers like it. Many foreigners must eat when they come to Beijing, because it is so delicious that I like it.

7. Write an article about Beijing snacks. When people mention Beijing specialties, they will inevitably mention "Beijing Roast Duck", but I won't talk about it. I want to introduce Beijing snacks.

It is said that Tan Sitong and Cai E often go to Qingyun Pavilion in the front door of old Beijing. I smelled a strong fragrance as soon as I entered the door. When I walked by, I saw it cooked and burnt. Makes my mouth water. I ordered a bowl. Looking inside, the soup is mixed with flames and mutton offal. I put a sheep intestine in my mouth and took a bite. It is tender, smooth and soft, and tastes more delicious when burned. It is said to be an ancestral secret recipe, carefully prepared. No wonder it's so delicious. I drank all the soup and didn't even have to brush the bowl. Just now, the halogen cooking fire was the masterpiece of "Xiao Changchen" (the halogen cooking fire was actually cooked with brine). There are many famous old Beijing snacks here, such as "Yangtouma", "Fengdu", "Xiaochangchen", "Rice Cake Money", "Dairy Flavor" and "Tea Soup with Plum". Many of these shops are century-old shops. Maybe people are not familiar with these names. In fact, the first two words are the contents of the dish, and the last word is the surname of the person who cooked the best. I like "court cheese" with "milk flavor" best. At first glance, it feels good. If you eat it in your mouth, you will feel that its workmanship is very excellent, its taste is delicate, and it melts in your mouth. If you taste it slowly, you will get its unique fragrance. Because it has just been taken out of the refrigerator, it is ice, so it tastes better. Although a small bowl was finished quickly, it left me with endless aftertaste. Until the next dish is served. Inby is the most famous bean juice. I don't like it, but old Beijingers like it very much.

I like Beijing, and I prefer old Beijing snacks.