What are the traditional snacks in old Beijing?

Bakudu Bakudu is a famous Beijing flavor snacks, the earliest in the Qing Dynasty Qianlong years on the record, mostly for the Hui compatriots operating. Beijing is more famous in the Tianqiao belly stone, Dong'an market belly king, the back door of the belly Zhang, and other belly Yang, belly Feng, belly full and so on. Sheep tripe eating method in the past is very delicate, according to the sheep belly parts of the selected processed into belly plate, belly gourd, belly scattered Dan, belly mushroom, belly, etc., with the customer's choice. Exploding cooked time is also different because of different parts and not the same. Recently, due to popularity, and fresh tripe goods are difficult to ensure, like the previous parts of the supply has not been. Popping tripe in addition to fresh, kung fu in the burst on the burst time to be just right, popping tripe and crispy and fresh, eat popping tripe if people will drink, always drink two, and then eat two freshly baked pancakes, especially the old Beijing has "to eat autumn, there is a popping tripe," the saying is very concerned about in the autumn time to eat popping tripe. Mei Lanfang, Ma Lianliang, small mushrooms, small white Yushang, Li Wanchun and other famous Pear Garden is very happy to eat tripe. Production methods: Wash sheep belly, split into belly collar, belly mushrooms, belly scattered Dan, belly gourd, belly plate and esophagus Tear the belly surface of the oil and grass sprouts on the side of the skin; belly scattered Dan, belly plate, belly mushrooms, belly gourd on the film torn off, cut into strips along the meat grain, and then cut into small strips across the bottom of the cilantro together with chopped scallions, sesame sauce, vinegar, soy sauce, chili oil, soy sauce, tofu milk and brine shrimp oil into a bowl to mix the pot of half a pot of cold water with Boil on high heat, down into the sheep belly, stirring with a slotted spoon, belly San Dan blanch 5 seconds, belly plate Yong 7 seconds, belly mushrooms, belly collar, belly plate about the remaining 8 seconds, esophagus about blanch 12 seconds, cooked and fished into the plate, dipped in seasoning can be eaten. BaoDuMan: Niujie input hutong, 6 road, 50 road Niujie station. BaoDuWan: Chongwenmen outside the East Huashijie Street to the east of the White Bridge, subway Chongwenmen Station 106 tram Magwikou Station. Tea Soup Beijing traditional flavor snacks. Tea soup is sweet and mellow, apricot yellow in color, and has a delicate taste. In a poem written during the Jiaqing period of the Qing Dynasty, it is said, "A bowl of sweet congee in the morning, and then tea soup and noodle tea". In old Beijing, it was customary to drink tea soup from Ju Yuan Zhai outside the front gate and from Tianqiao. In December 1997, Beijing Tianqiao Tea Soup Li food store made tea soup, was awarded the first national Chinese famous snacks by the China Cuisine Association title. Preparation: Wash the surimi noodles, soak them in cool water for two hours, drain the water, grind them into noodles, and then pass them through the fine wok, that is, surimi noodles Tea soup kettle is filled with cool water, boil it, take a bowl, pour in boiling water and the right amount of cool water and stir it up, add one-tenth of the surimi noodles to make a roux, and then wash the roux with boiling water to cook it. Sprinkle brown sugar, white sugar, and sugar cinnamon on the top of the tea soup and eat it! Tea Soup Li: Fuchengmennei, No. 42 and 13. Tea Soup Li: Inside Fuchengmen, 42, 13 buses, 102, 103 trams, Fuchengmen subway station. Fried Liver: A Beijing specialty. It has the characteristics of oily soup with red sauce, fragrant liver and fat intestines, thick flavor, not greasy, and thin but not creek. Beijing fried liver has a long history, is from the Song Dynasty folk food "boiled liver" and "fried lungs" development, the Qing Dynasty Tongzhi years, will be immortal residence to the thickening method of production and sale, when the capital had circulated "fried liver without thickening ---- boiled heart boiled lungs" hilarious saying. The latter part of the phrase "lungs". When you eat fried liver, you should sip food along the bowl around the bun. In the Qing Dynasty, there were two kinds of producers and sellers of fried liver: the store and the shoulder. The first one is the Huixianju outside the front door of the store. Beijing Tianxingju produced fried liver, in December 1997 by the China Cuisine Association awarded the first national Chinese snack title. Production methods: Wash the intestines, coiled into a number of bundles, tied with a rope, cut the intestines from one place, placed in a pot of cool water, high-flame cooking until the chopsticks can be pierced, the intestines into the cool water, wash away the intestinal skin of the oil, cut into small segments of pork liver washed, cut into rhombic slices of cooked lard poured into a pot with a high-flame fire hot into the star anise, and then put in the soy sauce, minced ginger, soy sauce and garlic, stir-fried into a thin paste-like ripe garlic paste pork-bone broth hot, put in pork intestines, the boiling water, and then put in the pork bone soup. The pork bone soup is hot, put into the pig intestine, will boil, skim off the floating oil, put the pig liver and soy sauce and cooked garlic, raw garlic, salt, stir, soup boiled, immediately thickened with cornstarch, and then boiled, sprinkled with monosodium glutamate, stir that is done Tianxingju Fried Liver Shop: No. 95, Qianmen Fresh Fish Mouth Street, Chongwen District, Tel: 67023240 Jiao circle Beijing flavor snacks. This product is dark yellow in color, shaped like a bracelet, burnt and crispy, with a unique flavor. The Beijing snack of charcoal ring is loved by men and women of all ages. Old Beijing loves to eat burnt cake and drink bean juice with burnt ring. Jiaohuan is a kind of ancient food. There was a "King of Burnt Ring" in Nan Lai Shun Restaurant, whose skills were unrivaled, and the burnt rings were all brown, the same size, and a little bit crushed, never a hard burgundy feeling. Beijing Guoguo Temple Snack Shop and Qunfang Snack Shop production of burnt ring, in December 1997 by the China Cuisine Association awarded the first national Chinese snack title. Production method: alum, lye, refined salt together with smash, add warm water, with a mallet research and stir out the rice grains of foam flowers, and then poured into the appropriate amount of warm water made of seasoning solution Take out 10% of the solution to stay, the other with the flour and into a dough, take half of the solution from 10% sprinkled in the dough and kneaded, molasses for 15 minutes, and then dipped in the solution and kneaded for a few moments to molasses for 15 minutes, and later coated with peanut oil molasses for one hour Molasses dough made into a small six or seven minutes wide, take two small pieces of dough, and then make it into a small piece, then take two small pieces of dough. Take two small doses, stack them horizontally with oil on the surface, press a groove horizontally in the middle of the small doses, and then use a small frying knife to cut a slit along the groove to make a noodle billet Put the noodle billet into the peanut oil that has been heated up to 60% by a high fire, insert chopsticks into the slit, and round the slit into a circle, and fry it until it turns into a deep yellow color on both sides, then it will be made into a Kidney Bean Rolls Kidney Bean Rolls is a folk snack, which has been handed down to the Qing Dynasty Palace later on. It is characterized by its white color, soft and delicate texture, and sweet and refreshing filling. Beijing oriole hall restaurant production of kidney bean rolls, in December 1997 by the Chinese culinary association awarded the first national Chinese snack title Production method: the kidney bean grinding into crushed beans, remove the skin, into the pot of boiling water, add alkali and alum, and then add some water, cooking to the beans will be twisted into powder even if the cooking is good will be the kidney bean cloves fished out of the cloth wrapped up, on the cage to steam for a quarter of an hour to take out, one by one, scooping up some of the bean cloves poured in the ponytail wicker, scraping into the mud, dry. The other half of the wet cloth covered with sesame filling, compacted Uncover the wet cloth, half of the mashed kidney beans rolled into a large roll circle, pinch, withdraw the wet cloth rolled in, according to the same method, rolled up the other half The peas are made from the peas of Zhangjiakou, and the peas are made from the peas of Zhangjiakou, and the peas of Zhangjiakou are made from the peas of Zhangjiakou. The best peas are the flower peas from Zhangjiakou. The peas are the best peas from Zhangjiakou. The peas are a traditional Beijing snack, and were introduced to the Qing Dynasty along with the kidney bean rolls. When eaten in the palace, it is usually packed in a delicate box and decorated with golden cakes. Red and yellow. It is said that Cixi likes to eat. The street vendors usually add small dates, the whole piece for sale. Yell "pea yellow child hey ---- big piece!" Pea yellow color light yellow, delicate, cool and sweet, melt in the mouth, is a summer summer good food. Beijing oriole hall restaurant production of pea yellow, in December 1997 by the Chinese culinary association awarded the first national Chinese famous snack title. Production methods: peas ground into broken bean cloves, bumps to remove the skin, washed with water Aluminum pot on the fire, pour cool water to boil, down into the alkali and broken bean cloves, after boiling, with the fire cooked into a thin paste, into the sugar, will be the end of the pot down the bean cloves and soup scooped in the wok on the bamboo board bracket wipe made of small filaments of soybean slurry Bean slurry poured into the aluminum pot with a high fire stir fry, in order to prevent the paste pot, when picking up the soybean slurry down the flow of a very slow and a pile of gradually fused with the pot of bean slurry, and the pot of peas in the mud when the slurry, and the pot of peas in the mud, and the slurry of the peas in the pot. When the pot and the pot of soybean mud fusion, you can start the pot of fried bean mud into the white iron mold flat, with a clean white paper over the top, placed in a ventilated place to dry for five or six hours, and then put into the refrigerator after the coagulation of pea yellow Beijing Snacks Beijing snacks All the people who have been to Beijing, when it comes to food, in addition to mentioning the whole Jude roast duck, a place of siu mai outside, will be quite interested in Beijing snacks. "Snacks" and snacks and meals are different, "snacks" is not the time to eat, used to "pad" the stomach or eat to play with the food. Flavor snacks are characterized by: a strong flavor, with local color, sweet and salty, taste stimulation is obvious; two is the texture is pure, either crispy and delicious, or soft and smooth; three is the temperature extremes, some of the special hot, non-take the heat to eat only taste, such as white soup mince, hot fried cake; some of the cool, such as Jiangmi Liangcao, cool powder; four is cheap, are tasty and not expensive. Beijing snacks can be divided into Hanmin flavor, Hui Min flavor and palace flavor three. In the cooking method and have steamed, fried, fried, branded, popped, baked, shabu-shabu, punch, fried, simmering, simmering and other methods, *** counting about more than a hundred kinds. Come to Beijing friends, I tell you a few places to taste Beijing snacks: First, is located in Beijing Xuanwu District, "South LaiShun", where more than 70 kinds of snacks; Second is the Beijing Dongcheng District of Longfusi Snacks Shop, where the halal flavor snacks are famous; Third is the Beihai Park in the imitation of the meal restaurant, specializing in supplying the palace flavor snacks; Fourth, the people's popular snacks - Donghuamen Night Market Snack Street. Some people compare Beijing snacks to the "living fossil" of the thousand-year history of the capital city; the famous writer Mr. Shu Yi summed up the connotation of Beijing snacks succinctly with the words "snacks of great art". The famous writer Mr. Shu Yi summed up the connotation of Beijing snacks in four words: "snacks are great". There is a song lyric that says "Beijing snacks are 99, and you can't get enough of all of them". To be honest, I have lived in Beijing for more than 40 years, Beijing snacks have not tasted all, but also have time to eat slowly.