Famous snacks in China and the loss of information

Wangfujing snack street: As night falls, diners suddenly gather. Wangfujing snack street is relatively expensive because of its good geographical location. Snacks from all corners of the country gather in one place, which is dazzling.

The snack bar in Wangfujing is very authentic. I suggest you go to Dashilan (front door). The road behind Yanlouzi is hard to keep to the right, and there are many things to go to Hutong. There is an alley full of instant-boiled mutton. Going inside, there are four time-honored brands. Xiao Changchen, trippy feng, burning wallet, bright moon wins fast. There is a "Meiyuan" where you can eat dairy products before you reach Hutongkou.

Beijing Snack Street Long Fu Temple Snack Street: There are many delicious foods here. You can have a leisurely stroll and eat here. Snacks from all over the country are gathered here, and authentic Beijing-style snacks certainly belong to the old name of Bai Kui. There are authentic bean juice, inby, steamed brine, and all kinds of mutton skewers. This is a very authentic Muslim restaurant. As night falls, the pond is very lively. Hundreds of meters of food stalls, steaming scenes, endless hawking. You can stand by and ask for an enema or a fire. Prices range from 3 to 5 yuan.

Guijie: Don't be intimidated by the name. In fact, the name of this street comes from the fact that it is a 24-hour food street, and the more popular it is. The snack bar here is suitable for three or five friends. The storefront is small and the decoration is old, but there are always a few small dishes that make people memorable. Spicy crab and boiled fish are enduring famous dishes. You can also go to Yiyuan Restaurant in summer. There are branches on the moon and trees under the quadrangle. It's more like a grand party, with warm greetings from waiters and delicious food everywhere. The quietly rising civilian gourmet duck neck is also a delicious food worth tasting.

Jingweier snacks-enema and bean juice

There are more than 100 kinds of Jingweier snacks, but for various reasons, although only a few are left, they are called "Jingweier".

Fried enema without any nutrition, bean juice that tastes like "spoiled swill", has flourished for a long time, especially in old Beijing.

People like it. To this end, we visited four restaurants dealing in Beijing-style snacks and dishes, and compared the two kinds of Beijing-style snacks.

The leader of the expedition.

Jinghua food plaza

Location: Longtan Road 1

Features: Traditional Beijing snacks are complete, including some almost lost snacks such as Jiangmi pear.

In this way, the famous chefs of authentic Shandong cuisine often perform here, and various traditional Shandong dishes are also introduced from time to time.

The quadrangle-style Beijing restaurant is backed by the beautiful longtan lake. It has the largest copper pot in the world with a history of one century.

Ancient trees, elegant environment. The store operates a variety of Beijing-style snacks, among which red yeast water is added to the enema.

Pink in color, cut into thin small discs and fried in soup. The burnt paste in the mouth is chewy, and the garlic juice is mixed into a sticky shape.

A rich fragrance.

The bean juice in the food court ranks first, the juice is thick, and it can't be separated for a long time. Not only here.

Bean juice tastes authentic, and the foods with bean juice are the most complete: inby and water chestnut cake. Kimchi is spicy, with

Bean juice is very appetizing.

Suggestion: The dining table in the small restaurant is too small, so we should change it to a bigger one and extend the business hours.

Sihexuan food street

Venue: 4th Floor, Jinglun Hotel, Jianguomenwai Street

Features: It not only deals in traditional Beijing-style snacks, but also regularly introduces local-style foods. have a meal

The environment is elegant and has national characteristics.

Sihexuan is the only one in Beijing that can open a snack street in a four-star hotel. The food street is antique,

The unique decoration of Beijing flavor makes diners feel refreshed. The variety of Beijing snacks here is not complete, but it doesn't count.

Less. It's just that there is no bean juice, which makes people feel a little sorry. If people who haven't eaten bean juice are not real.

Beijingers, there is no bean juice in Jingweier snack street, which seems to have lost some Beijing flavor more or less. Fortunately, it's here.

Most diners in restaurants don't order a strange bowl of bean juice. The enema slices here are cut very thin.

When serving, garlic juice was put on the plate, which was very fine, but the overall taste was not authentic enough.

Snack Street not only operates authentic Beijing-style snacks, but also occasionally introduces local-style foods.

For example, Mala Tang (Sichuan flavor), Lamian Noodles and Grey Bean (Lanzhou flavor). No matter from the environment or service,

Sihexuan has nothing to say. The comprehensive taste of snacks is also very good, but it is not as authentic as eating snacks in the street.

Taste.

Suggestion: Some snacks are too elaborate and lose their original flavor, so they can be more extensive, such as hemp here.

Mala Tang is very authentic The variety of Jingweier snacks can be increased.

Dahong lantern hotpot village drum tower branch

Location: South of Gulou Snack Street 1 Shop.

Features: Specializing in all kinds of Beijing-style snacks, such as sliced soup, bread, noodle soup, radish skin, casserole and so on.

I've eaten in this snack bar many times, and it's hard to connect with shabu-shabu village. Most of the people who come here for dinner are old Beijing.

People in the street come to eat all kinds of Beijing-style snacks. Although the restaurant is not big, it's like sticking a river here.

Beijing-style food, such as pimples, tastes very authentic. The tripe here is very tender, so you must eat here.

A big plate of tripe. And its enema is also excellent, the soup is fried, the two colors are burnt, and the inside is tender and soft. Beautiful or not.

Enough is that the garlic in the garlic juice is chopped, not mashed, so the juice looks a little light and delicious.

Insufficient. The bean juice here is excellent, thick, not separated, sour and sour.

Sweet, very enjoyable to drink.

It's just that the restaurant is located in an alley, and it's more difficult for guests who like beer to get convenience.

Suggestion: Most of the snacks in the store are Beijing-style snacks, so we should develop more fresh ones.

Snack varieties. Some Beijing-style snacks need to be more elaborate, such as less pimples in soup.

A pimple.

Tangenyuan restaurant

Location: North side outside the East Gate of Ditan

Features: traditional old Beijing-style service, rickshaw pulling at the entrance of the restaurant, and wonderful folk art when dining.

Literature and art, juggling performance, specializing in traditional old Beijing home cooking.

The old-fashioned service with real Beijing accent and Beijing flavor is rare now, and Tangenyuan restaurant is one of them.

Zhongjia. The 60-year-old grandfather left a deep impression on the guests with his warm service at the door here.

Most of the Beijing cuisine operated by the restaurant belongs to the home cooking in old Beijing, which was a common food on the streets of Beijing in the old days.

Also like abalone, shark's fin and other high-end dishes. There are also many kinds of Beijing snacks here, such as Toona sinensis beans and jujube nests.

Head, braised crispy fish, bean juice, inby, etc. The new enema is gray-black, slightly white, fried in soup, two.

The noodles are brown and crisp, soft and delicious inside. Braised crispy fish is crispy, salty, slightly vinegar-flavored and very delicate. fermented drink made from ground beans

Soy pickles taste the best, but soy sauce has a little more water and has been separated for a long time. leaf fat

The fried sesame bean curd is as smooth and tender as milk, and the Chili oil is spicy and appetizing.

Many celebrities in the field of Quyi were invited to the restaurant, and the performance made the house applaud and was very lively. If this is true,

If you want to experience the quaint people's feelings in old Beijing, Tan Genyuan should be the main choice.

Suggestion: Beijing cuisine is mainly greasy, and more dishes with light taste are introduced.

Tripe in old Beijing [reposted]

Among all the snacks in Beijing, the most addictive ones are fried tripe and bean juice.

Deep-fried belly is the representative of China's diet. A sheep's belly can be divided into food letter, belly plate (divided into yin and yang sides, peeled as "plate core"), belly collar (divided into "girder" and "silver ingot buckle", peeled as "belly kernel"), gourd and grass.

"The soup is slightly warm in an instant, with complete ingredients and a bottle of wine." Liquor is a good partner for belly-popping. With white wine, it is a supreme enjoyment to eat crispy sandan, mushroom head or beef and mutton belly. Of course, these samples are also expensive enough. It doesn't matter if there is not much money. Mutton tripe is the cheapest, and it's certainly not very chewy. You can only "swallow the fruit raw".

Earlier, the belly burst was the belly burst, and there were no cows. According to Wang Tou, the water explosion started with his father Wang Fukui. Inspired by Wang, he changed the oil explosion into water explosion and spread it.

The quality of fried belly depends on many aspects, such as material selection, washing, knife cutting, water explosion, seasoning and so on. If the louver is black, it can be judged that it is a bad cow, and the "grass bud" on the stomach is yellow, which proves that the quality of the stomach varies with different foods. Gastric lavage is fast and clean, with cold water; Different parts have different knife methods; The water explosion time is accurate to seconds; Adjust the ingredients carefully, or you will fail.

Old Beijing was dominated by tripe, but now it's the other way around. Most of the cattle goods are tender, and it is difficult to keep fresh after storage and freezing. Moreover, it is difficult to grasp the heat of different parts, while beef noodles are easy to preserve and have low requirements for chefs. So Beijing's tripe-fried restaurants opened one after another. The whole thing is that "the radish is too fast to wash the mud", and the skill level will not be displayed for the time being. What's more, the cooked tripe is used to fool customers. Here are three old brands for you to choose from:

Shenglong Jin Tripe Restaurant: Beitucheng West Road 103.

Fried tripe restaurant: No.39, Lane 2, Qianmen Wailang.

Dong Xing Shun Niu Du Zhang: Qian Haidong Rock in Shichahai 17.

Cooked lamb belly or pork belly

Fried tripe is a famous snack in Beijing. It was first recorded in the Qianlong period of Qing Dynasty, and was mostly run by Hui compatriots. Beijing is famous for its overbridge tripe stone, Dongan market tripe king, back door tripe, and others are Yang, Feng and Man.

In the past, the way to eat fried belly with sheep was very particular. Need to be carefully processed into belly plate, belly melon, belly powder, belly mushroom, belly kernel and so on. According to the abdominal part of the sheep, see the customer's choice. The cooking time varies with different parts. Recently, due to its popularity and the difficulty in ensuring fresh belly goods, it has not been supplied anywhere as before. In addition to being fresh, the frying time is just right, and the fried belly is crisp and fresh. If people who eat fried belly can drink, they will always drink two ounces and eat two freshly baked sesame cakes. Especially in old Beijing, there is a saying that "if you want to eat autumn, you must have fried belly". When you eat fried belly in beginning of autumn, you are very particular. Famous pear orchards such as Mei Lanfang, Ma, Xiao Mushroom, Xiao Gu, and Xiao Gu all like it very much.

Production method:

Wash the lamb tripe and divide it into tripe collar, tripe mushroom, tripe pill, tripe gourd, tripe dish and esophagus.

Tear off the oil on the belly and the skin on the side with grass buds; Tear off the film of belly powder, belly plate, belly mushroom and belly gourd, cut into strips along the meat line, and then cut into small strips horizontally.

Mix coriander powder with chopped green onion, sesame sauce, vinegar, soy sauce, Chili oil, bean curd and marinated shrimp oil in a bowl.

Boil half a pot of cold water in the pot with strong fire, add mutton tripe, stir with a colander, spread tripe for 5 seconds, add tripe for 7 seconds, add tripe mushroom, tripe collar and tripe for 8 seconds, and put it into esophagus 12 seconds. After cooking, put the fish in a plate and dip it in seasoning.

Full of tripe: niujie enters Hutong, and Niujie Station No.6 and No.50..

Tripe Bay: Baiqiao East, Donghuashi Street, outside Chongwenmen subway station.

106 tram Ciqikou Station.

Millet, flour and sugar porridge

Beijing traditional snacks. The tea soup is sweet and mellow, with apricot color and delicate taste. In "Du Men Zhu Zhi Ci" in Jiaqing period of Qing Dynasty, there is "a bowl of sweet porridge in the morning, before eating tea and noodles". Old Beijing pays attention to gathering sources outside the front door, and Tianqiao tea soup plum.

1997 12 the tea soup made by Beijing Tianqiao tea soup Li restaurant was awarded the title of the first national famous Chinese snack by China Cuisine Association.

Production method:

Wash the millet flour, soak it in cold water for two hours, drain the water, grind it into flour, and then finely grind it to get the millet flour.

Fill the tea soup pot with cold water, boil it, take a bowl, pour boiling water and appropriate amount of cold water, stir, add one tenth of millet flour to make batter, and then rinse the batter with boiling water.

Sprinkle brown sugar, white sugar and sweet-scented osmanthus on the tea soup and serve.

Tea Soup Lane: Bus No.42 and 13 in Fuchengmen, tram No.0/02 and 103 in Fuchengmen.

Fuchengmen subway station gate station.

Fried liver

Beijing specialty snacks. It has the characteristics of bright soup color, red sauce, fat liver and intestines, strong but not greasy taste, thin but not sticky. Fried liver in Beijing has a long history, which developed from folk food "boiled liver" and "fried lung" in Song Dynasty. During the Tongzhi period of the Qing Dynasty, Huixianju was produced and sold in a bold way. At that time, there was a saying in Beijing that "fried liver doesn't stick to hands". When eating fried liver, you should sip it along the bowl with a small steamed bun.

In the Qing Dynasty, there were two kinds of fried livers: pavement and burden. The paver first pushed Huixianju outside the front door.

Fried liver made by Beijing Tianxingju was awarded the title of the first national famous Chinese snack by China Cuisine Association on February 1997.

Production method:

Wash the intestines, tie them with ropes, cut them from one place, put them in a cold water pot, cook them with strong fire until chopsticks can penetrate, take them out and put them in cold water, wash off the oil on the intestinal epidermis and cut them into small pieces.

Clean pig liver, cut it into rhombic pieces, pour the cooked lard into the pot, add star anise with high fire, then add yellow sauce, Jiang Mo, soy sauce and garlic in turn, and fry it into a thin paste of mature garlic.

Heat the pork bone soup, put it into the fat sausage, and skim off the floating oil when boiling.

Add pork liver, soy sauce, cooked garlic paste, raw garlic paste and refined salt and stir well. After the soup is boiled, thicken it with starch immediately, then boil it, sprinkle with monosodium glutamate and stir well.

Tianxingju Fried Liver Shop: No.95 Yukou Street, Qianmen County, Chongwen District

Tel: 67023240

Centripetal

Beijing snacks. This product is dark yellow in color, shaped like a bracelet, crisp and unique in flavor.

Snacks in Beijing are loved by men, women and children. Old Beijing loves inby for eating sesame cakes and inby for drinking bean juice. Inby is an ancient food.

In the past, there was an "Inby Wang Jun" in Nanlaishun Restaurant, which was very skillful. The fried inby are all brown, the same size and easy to break, so they never feel hard.

Inby produced by Beijing Huguosi Snack Bar and Fangqun Snack Bar was awarded the title of the first national famous Chinese snack by China Cuisine Association in February 2007. 1997.

Production method:

Mash alum, alkaline flour and refined salt together, add warm water, grind and stir with a hammer into foam flowers as big as rice grains, and then pour in appropriate amount of warm water to make seasoning liquid.

Take out 10% solution for later use, and mix the rest with flour to form dough. Sprinkle half of the solution on the dough and knead it evenly 15 minutes, then dip it in the solution and knead it for a while 15 minutes, and then apply peanut oil 1 hour.

Make the baked dough into small dosage forms with a width of six or seven minutes, take two small dosage forms, horizontally stack them from the oil surface to the oil surface, horizontally press a groove in the middle of the small dosage forms, and then cut a seam along the groove with a small frying knife to form a dough blank.

Put the dough blank into peanut oil heated to 60% by fire, insert chopsticks into the seam, circle the seam and fry until both sides are dark yellow.

Kidney Bean Rolls

Kidney bean roll is a folk snack, which was later introduced to the Qing palace. It has the characteristics of white color, soft and delicate texture and sweet and refreshing filling.

The kidney bean roll produced by Beijing Li Ting Hotel was awarded the title of the first national famous snack by China Cuisine Association in February 2007, with the number 1997.

Production method:

Grind kidney beans into broken watercress, peel them, put them into a boiling water pot, add alkali and alum, add more water, and cook until watercress is ground into powder.

Take out the watercress, wrap it in cloth, steam it in a cage for a quarter of an hour, pour some watercress on the ponytail, scrape it into mud, cool it and store it in the refrigerator to prevent moisture absorption.

Rub the mixed kidney bean paste into a round strip, put it in the middle of a wet cloth, press it into a thin sheet, then smear it into a rectangular thin sheet, spread it on one third of the wet cloth, cover it with sesame stuffing, and cover the other half with wet cloth for compaction.

Uncover the wet cloth, roll half of the kidney bean paste into a big roll, knead it, withdraw the wet cloth, and roll up the other half of the kidney bean paste in the same way, which is the kidney bean roll.

Wandou cake

There are two kinds of pea yellow in Beijing: palace and folk. The flower peas produced in Zhangjiakou are the best. Pea yellow, a traditional snack in Beijing, was introduced into the Qing Palace with kidney flowers. When dining in the palace, it is usually packed in exquisite boxes and decorated with golden cakes. Red and yellow. It is said that Cixi likes eating. The street vendors generally add dates and sell them piece by piece. Shouting "pea yellow-big!" Pea yellow is light yellow in color, delicate, cool and sweet, and melts at the entrance. It is a good summer product.

Pea yellow, 1997 12, produced by Beijing Li Ting Restaurant, was awarded the title of the first national famous Chinese snack by China Cuisine Association.

Production method:

Grind peas into broken watercress, winnow and peel, and wash with clear water.

Aluminum pot put it on a big fire, pour cold water into it and bring it to a boil, then add alkali and chopped watercress. After boiling, simmer until it is thin and mushy, add sugar, put down the pot, spoon watercress and soup on the basket, and knead with bamboo board to make Suu bean paste.

Pour the bean paste into aluminum pot, stir-fry with high fire to prevent the pan from getting burnt. When the bean paste is picked up, it slowly flows down and forms a pile, and then it can be slowly cooked.

Pour the fried bean paste into a white iron mold, spread it out, cover it with clean white paper, air it in a ventilated place for five or six hours, and then put it in the refrigerator to solidify into pea yellow.

Beijing snack

People who have been to Beijing are interested in Beijing snacks when it comes to eating, except Quanjude roast duck and steamed dumplings.

Snacks are different from snacks and meals. Snacks are foods used to "fill your stomach" or eat before meals. The characteristics of flavor snacks are: first, rich flavor, bright local colors, distinct sweetness and saltiness, and obvious taste stimulation; Second, the texture is pure, or crisp and delicious, or soft and smooth and refreshing; Third, the temperature is extreme, and some are extremely hot. They only taste when they are hot, such as white soup chop suey and hot fried cake. Some of them are really cold, such as Jiang Mi Gao Liang and bean jelly. Fourth, the price is cheap, and they are all delicious and not expensive.

Beijing snacks can be divided into three types: Han flavor, Hui flavor and court flavor. Cooking methods include steaming, frying, frying, searing, frying, roasting, rinsing, brewing, frying, stewing and boiling, and there are about one hundred kinds.

Friends who come to Beijing, I will tell you a few places where you can taste Beijing snacks: First, Nanlaishun, located in Xuanwu District, Beijing, has more than 70 kinds of special snacks; The second is Long Fu Temple Snack Bar in Dongcheng District, which is famous for its halal snacks. The third is Fangshan restaurant in Beihai Park, which specializes in serving palace-style snacks. The fourth is the snack street of Donghuamen Night Market, a popular snack.

Some people compare Beijing snacks to the "living fossils" of the capital for thousands of years; Yi Shu, a famous writer, succinctly summarized the connotation of Beijing snacks with the words "snacks are great". There is a lyric that says "ninety-nine snacks in Beijing are not enough to eat." To tell the truth, I have lived in Beijing for more than 40 years and haven't tasted all the snacks in Beijing. I still have time to eat slowly.