What are the special snacks of Manchu?

When Eight-Nation Alliance went to Beijing, Empress Dowager Cixi fled, and had cornmeal steamed corn bread, which was delicious. After returning to Beijing, one day, I remembered to eat Wowotou again, so I called the kitchen to make Wowotou. The workers in the kitchen make steamed bread with fresh corn flour and soybean flour, accompanied by honey that Manchu people like to eat. So Xiaowotou became a court snack in the Qing Dynasty. ?

2. Bean flour paper.

Manchu people like sticky food and sweets. Bean flour rolls, or bean flour cakes, are mostly eaten in spring. The method is to steam the sticky rice noodles in a pot, roll them into thin slices, and then sprinkle the fried soybeans evenly on them, or add sesame salt, roll them into rolls, and cut them into one to two inches long, which is golden in color, sticky and fragrant.

3. Perilla cake (sticky mouse).

This is also a sticky food that Manchu people like best. In summer, soak glutinous rice, grind it, press it into a round cake, put small peas in it, wrap it with fresh perilla leaves, and steam it. It is fragrant to eat without leaves (or with leaves). ?

4. Sour soup.

This is a kind of food that Manchu people like to eat in summer. The method is to soak corn, grind it into flour and ferment it. Squeeze the fermented noodles into a "soup pot" (or a pig halaba bone with a small hole) to make noodles and leak them into a boiling water pot. After cooking, add seasoning and serve. Honey and sesame can be added as sweets in summer. Sweet and sour.

5. Shaqima (also known as sugar bag). ?

Mix white flour with water and eggs (or cream), beat into thin slices, cut into thin strips and fry until cooked. Boil with sugar or rock sugar, stir, pour into a wooden trough paved with sesame, green shredded pork and melon seeds, flatten, take out and cut into cubes, which is sweet and palatable. In the Qing Dynasty, the Three Mausoleums outside Guanwai were also offered as offerings, which shows that Manchu people attached great importance to them. Now it is a favorite pastry for people of all ethnic groups in China.

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