Where does Old Beijing Tea Soup belong to?

The tea soup is a sweet food often eaten in Beijing and Tianjin. The bowl containing the cooked tea soup is turned over without spilling, hence the name "Buckle Bowl Tea Soup". The so-called "Eight Treasures Tea Soup" is added with eight different kinds of fruit ingredients. Tea soup with a large copper kettle boiling water, a large copper kettle is commonly known as tea soup pot, is the front of the tea soup industry. Kettle height of 60 centimeters, 50 centimeters in diameter, the spout is long and thin. Pot around the storage of water, the center of the empty as the hearth, used to burn coal to burn water. The top of the pot can be installed a copper whistle, water boiling whistle will sound. Being polished shiny copper kettle plus the wonderful sound of the copper flute, quite a rustic interest, very tempting appetite.

Beijing tea soup is also called dragon tea because it is brewed in a pot with a dragon's head and mouth. Beijing tea soup is sweet and mellow, apricot yellow in color, and has a delicate taste. In the Qing Jiaqing period, there is a saying in the Dumen Zh Zhi Zhi (都门竹枝词), which reads, "A bowl of sweet porridge in the morning, and only then I ate the tea soup and the noodle tea". In old Beijing, it was customary to drink tea soup from Ju Yuan Zhai outside the front gate and from Li in Tianqiao.

In December 1997, Beijing Tianqiao tea soup Li restaurant tea soup, the Chinese Cuisine Association was awarded the title of the first national Chinese snacks. In the past, Beijing street vendors selling tea soup, they use a large copper kettle on-site brewing a variety of flavors of tea soup sweet and tasty, young and old, is a casual snack, but also can be used for breakfast. The "Tea Soup Li" near the old footbridge is more famous.

--The history of tea soup--

To say, tea soup belongs to the invention of which dynasty, it is probably difficult to say, however, for many years, no matter which dynasty, the festivals, the tea soup is always in the temple fair! A show of hands, causing a group of adults and children to open a pair of surprised eyes. You see, that sells tea on the table, put a shiny large copper kettle, spout, handle, mouth, foot are encrusted with brass carving pattern, the body of the kettle on each side of a goldfish swimming in the grass and so on when the fire is burning hot, only to see the kettle in the boiling water rolled, steaming hot. More interesting is that you look at the eye of the masters selling tea soup, two feet apart, arms swinging posture, one hand holding a bowl, the other hand to move the pot pouring water, the bowl from the pot mouth of the child is one or two feet away, see that the hot water from the pot mouth of the child ejected, impartial just "smashed" in the bowl, and not a drop of leakage, the action is accurate and beautiful. In fact, to punch it, really need a very high level of skill, first of all, to be completed at once, can never drag the mud drip drip drip to the bowl, otherwise the tea soup is quasi raw, the seller can lose money. Then, although the water is fierce, but never pour on the hand, or else, the hand is also hot, the bowl is also smashed, loss of money, that is more uneconomical. Therefore, selling tea soup masters are practicing a handful of masterpieces, do not look at all the actions of the total **** only a few seconds of time, can practice this hand, I'm afraid to spend a few years of work.

Beijing Tianqiao tea soup Li has a long history, is a traditional Beijing flavor snacks. The tea soup is sweet and mellow, apricot yellow in color, and has a delicate taste. In the Qing Jiaqing period, there is a saying in the Dumen Zh Zhi Zhi (都门竹枝词), which reads, "A bowl of sweet porridge in the morning, and only then I ate the tea soup and the noodle tea". In old Beijing, it was customary to drink tea soup from Ju Yuan Zhai outside the front gate and from Li in Tianqiao.

Lee's Tea Soup in Beijing Tianqiao is soft and delicate, the aroma of the people, they have more than a dozen varieties of tea soup, Beijing Tianqiao Tea Soup Li restaurant in December 1997, the tea soup, was awarded the title of the first National Famous Snacks of China by the Chinese Culinary Association. Tea soup production is to wash the surimi noodles, soaked in cool water for two hours, drain the water, crushed into noodles, and then over a fine wicker, that is, into the surimi noodles; tea soup kettle filled with cool water, boil, take a bowl, pour boiling water and the right amount of cool water and stir a little bit, add one-tenth of the surimi noodles into a batter, and then use the boiling water will be the batter rinsed; in the tea soup sprinkled on the top of the brown sugar, sugar, and sugar cinnamon can be eaten. Now the tea soup Li will be the combination of traditional technology and modern science, the development of fresh lozenge tea, pearl milk tea, milkshake, sundae, etc.; especially fresh lozenge tea also has a clean, diuretic, decongestant and other health effects.