Baodu

Baodu is a famous snack in Beijing. It was first recorded in the Qianlong period of the Qing Dynasty and was mostly operated by Hui compatriots. The more famous ones in Beijing include Baodu Shi in Tianqiao, Baodu Wang in Dong'an Market, Baodu Zhang in the back door, and others include Baodu Yang, Baodu Feng, Baodu Man, etc.

The way to eat sheep tripe was very particular in the past. You have to choose the part of the sheep tripe and process it into tripe plates, tripe gourds, tripe powder, tripe mushrooms, tripe kernels, etc., depending on the customer's choice. The cooking time also varies depending on the part. Due to its recent popularity and the difficulty of guaranteeing fresh tripe products, the supply of individual parts is no longer available like before. In addition to freshness, the fried belly must be fresh, and the time of bursting must be just right. The fried belly is crispy and fresh. If the person who eats fried belly knows how to drink, he will always drink two taels and eat two freshly baked sesame cakes, especially There is a saying in old Beijing that "if you want to eat in autumn, you must have fried belly." It is very particular about eating fried belly at the beginning of autumn. Mei Lanfang, Ma Lianliang, Xiao Mushroom, Xiao Bai Yushuang, Li Wanchun and other famous actors in the troupe love to eat it.

Preparation method:

Wash the sheep tripe and divide it into tripe collar, tripe mushroom, tripe powder, tripe gourd, tripe plate and esophagus

Tear Clean the oil on the tripe surface and the skin with the grass buds; tear off the film on the tripe pills, tripe boards, tripe mushrooms, and tripe gourds, cut them into strips along the meat grain, and then cut them crosswise into small strips

Put the chopped coriander, chopped green onion, sesame paste, vinegar, soy sauce, chili oil, fermented bean curd and braised shrimp oil into a bowl and mix thoroughly

Bring half a pot of cold water to a boil over high heat, add the lamb Stir the tripe with a slotted spoon. Cook the tripe for 5 seconds, the tripe plate for 7 seconds, the tripe mushrooms, tripe collar, and tripe plate for about 8 seconds, and the esophagus for about 12 seconds. When cooked, remove it to a plate and dip it in it. Season with seasoning and serve.

Baoduman: Niujie enters the alley, and the 6th and 50th routes are at Niujie Station.

Baoduwan: Baiqiao to the east of East Huashi Street outside Chongwenmen, subway Chongwenmen Station

Tram No. 106 Ciqikou Station.

Tea Soup

Beijing’s traditional snacks. The tea soup has a sweet and mellow taste, apricot yellow color, and a delicate and durable taste. "Dumen Bamboo Branch Ci" written during the Jiaqing period of the Qing Dynasty states that "a bowl of sweet porridge in the morning is followed by tea soup and noodles." In old Beijing, it was important to drink Juyuanzhai outside Qianmen and tea soup Li from Tianqiao.

In December 1997, the tea soup produced by Beijing Tianqiao Tea Soup Li Restaurant was awarded the first national Chinese famous snack title by the China Cuisine Association.

Preparation method:

Wash the millet noodles, soak them in cold water for two hours, drain the water, grind them into noodles, and then grind them into a fine basket to make millet noodles

< p>Fill the tea soup kettle with cold water, bring to a boil, take a bowl, pour boiling water and an appropriate amount of cold water, stir, add one-tenth of the millet noodles to make a batter, and then rinse the batter with boiling water

Sprinkle brown sugar, white sugar and sugar-osmanthus on top of the tea soup and enjoy it

Tea soup plum: Inside Fuchengmen, Bus No. 42 and 13, Tram No. 102 and 103 Fucheng

Men station, Fuchengmen subway station.

Fried liver

Beijing specialty snack. It has the characteristics of bright and red sauce, liver and sausage fat, thick but not greasy, thin but not dull flavor. Beijing fried liver has a long history, which was developed from the folk foods "boiled liver" and "fried lung" in the Song Dynasty. During the Tongzhi period of the Qing Dynasty , Huixianju produced and sold it using the method of not thickening the soup. At that time, there was a popular saying in the capital that "fried the liver without thickening the soup - boil the heart and the lungs". When eating fried liver, you should sip the small buns around the bowl.

In the Qing Dynasty, there were two types of manufacturers and sellers of stir-fried liver: Bunmian and Jiandiao. Shoppers first recommend Huixianju outside the front door.

The fried liver produced by Beijing Tianxingju was awarded the first national Chinese famous snack title by the China Cuisine Association in December 1997.

Preparation method:

Wash the intestines, roll them into several bundles, tie them with ropes, cut the intestines from one place, put them in a cold water pot, and cook over high heat until When the chopsticks can pierce through, fish the intestines into cold water, wash off the oil on the skin of the intestines, and cut them into small pieces

Wash the pork liver and cut it into diamond-shaped slices. Pour the cooked lard into the pot and stir-fry it. Heat the fire and add the star anise, then add the soybean paste, minced ginger, soy sauce and minced garlic in turn, fry until it becomes a thin paste and mature minced garlic

Heat the pork bone soup, add the pig intestines, and when it boils, skim off Floating oil,

Add pork liver, soy sauce, cooked garlic paste, raw garlic paste, and refined salt and mix well. After the soup boils, immediately use starch to thicken it, boil it again, sprinkle with MSG and mix well.

Tianxingju Fried Liver Restaurant: No. 95, Xianyukou Street, Qianmen, Chongwen District

Tel: 67023240

Jiaoquan

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

Beijing snacks are loved by men, women, old and young. In old Beijing, people like to put burnt rings when eating sesame cakes, and they also like to put burnt rings when drinking bean juice. Charcoal is an ancient food.

There once was a "King of Burnt Rings" in Nan Lai Shun Restaurant. His skills were unparalleled. The fried rings were all brown and the same size. They would break into pieces when touched. A hard feeling.

The Jiaohuan produced by Beijing Huguosi Snack Bar and Qunfang Snack Bar was awarded the title of the first National Chinese Famous Snack by the China Cuisine Association in December 1997.

Preparation method:

Crush alum, alkali flour and refined salt together, add warm water, grind with a mallet to get foamy flowers as big as rice grains, and then pour an appropriate amount of warm water to make it. Seasoning solution

Take out 10% of the solution and keep it. Mix the rest with flour to form a dough. Sprinkle half of the 10% solution on the dough and knead it evenly. Let it sit for 15 minutes. Then dip it in the solution and knead for a while and let it sit for 15 minutes. , then coat with peanut oil for 1 hour

Make the dough into small pieces six to seven minutes wide, take two small pieces, fold them horizontally with the oil side facing the oil side, and place them horizontally in the middle of the small pieces Press a groove, and then use a small frying knife to cut a seam along the groove to form a dough ball.

Put the dough ball into peanut oil that is 60% hot over a high fire, insert chopsticks into the seam, and hold the seam open. Make it into a circle and fry until both sides turn dark yellow.

Kidney bean rolls

Kidney bean rolls are a folk snack and later spread to the Qing palace. It has the characteristics of snow-white color, soft and delicate texture, and sweet and refreshing filling.

The kidney bean rolls made by Beijing Tingliguan Restaurant were awarded the title of the first national famous Chinese snack by the China Cuisine Association in December 1997

Preparation method:

Grind the kidney beans into minced watercress, remove the bean skin, put it into a pot of boiling water, add alkali and alum, add more water, and cook until the watercress is rolled into powder and it is ready

Drain the kidney beans Wrap it in cloth, steam it in a basket for a quarter of an hour, take it out, scoop out some watercress and pour it on the horsetail basket, scrape it into mud, let it cool and store it in the refrigerator to prevent moisture absorption

Reconcile it Roll the kidney bean puree into a round strip, place it in the middle of a wet cloth, press it into a sheet, then spread it into a rectangular sheet, cover one third of the wet cloth, spread the sesame filling on top, and cover the filling with the other half of the wet cloth. Compact

Uncover the wet cloth and roll half of the kidney bean paste into a large roll. After squeezing it firmly, remove the rolled wet cloth and follow the same method to roll up the other half of the kidney bean paste to make a kidney bean roll.

Pea yellow

There are two types of pea yellow in Beijing: court and folk. Among the peas, flower peas produced in Zhangjiakou are the best. Pea yellow is a traditional snack in Beijing, which was introduced to the Qing palace together with kidney bean rolls. When eaten in the palace, it is usually served in exquisite boxes and decorated with gold cakes. Red and yellow. It is said that Cixi loved to eat. Those selling it along the street usually add jujube and sell it in whole pieces. Shout out "pea yellow - big chunks!" The pea yellow is light yellow in color, delicate, cool and sweet, and melts in your mouth. It is a good way to relieve the heat in summer.

The pea yellow produced by Beijing Tingliguan Restaurant was awarded the first national Chinese famous snack title by the China Cuisine Association in December 1997.

Preparation method:

Grind the peas into fine watercress, peel them, and wash them with water

Put the aluminum pot on a high fire, pour in cold water and boil When it boils, add alkali and crushed watercress. After boiling, simmer over low heat until it becomes a thin paste. Add sugar, lower the pot, ladle the watercress and soup on the basket, and use a bamboo board to rub it into small filaments. Bean paste

Pour the bean paste into an aluminum pot and stir-fry over high heat to prevent it from sticking to the pot. When you pick up the bean paste, it will flow down very slowly and form a pile, gradually mixing with the bean paste in the pot. When combined, you can start the pot.

Pour the fried bean paste into a tin mold and spread it flat, cover it with clean white paper, and put it in a ventilated place to dry for five or six hours before placing it again. Put it in the refrigerator to solidify and it becomes pea yellow

Beijing Snacks

Everyone who has been to Beijing, when it comes to eating, except for the roast duck in Quanjude, they all have Shaomai. , will be very interested in Beijing snacks.

"Snacks" are different from snacks and meals. "Snacks" are foods that are used to "fill" the stomach or eat for fun before meal time. The characteristics of flavored snacks are: first, they have a strong taste, with local color, distinct sweet and salty taste, and obvious taste stimulation; second, they have pure texture, either crispy and delicious, or soft and smooth; third, they have extreme temperatures, some of which are extremely hot and not hot. They are delicious when eaten hot, such as offal in white soup and hot fried cakes; some are really cold, such as glutinous rice cakes and jelly; fourth, they are cheap, and they are all delicious but not expensive.

Beijing snacks can be divided into three types: Han flavor, Hui flavor and palace flavor. In terms of cooking methods, there are various methods such as steaming, deep-frying, pan-frying, broiling, popping, roasting, rinsing, washing, frying, simmering, boiling, etc. There are about a hundred kinds in total.

For friends who come to Beijing, let me tell you a few places to taste Beijing snacks: First, "Nan Laishun" in Xuanwu District, Beijing, where there are more than 70 kinds of specialty snacks; The Longfu Temple Snack Shop in the city is famous for its halal snacks; the third is Fangshan Restaurant in Beihai Park, which specializes in palace-style snacks; the fourth is Donghuamen Night Market Snack Street, a popular snack for the common people.

Some people compare Beijing snacks to the "living fossil" of the capital's thousand-year history; the famous writer Shu Yi summed up the connotation of Beijing snacks in four words: "Snacks are great art". There is a line in the lyrics that goes, "There are ninety-nine snacks in Beijing, and you can't get enough of them all." To be honest, I have lived in Beijing for more than 40 years and have never tried all the Beijing snacks. I still have to have time to eat them slowly.

I suggest you go to this website: /bjlife/nosh.htm

Reference material: /question/2143735.html