Donkey Rolling

Bean flour cake, also known as Donkey Rolling, is one of the ancient varieties of Beijing snacks. Its raw material is steamed yellow rice flour with water, and the dough is slightly more Add water and soften. In addition, fry the soybeans and roll them into noodles. When making it, dip the outside of the steamed and yellowed rice noodles into soybean flour and roll them into slices, then spread them with red bean paste filling (brown sugar can also be used), roll them up, cut them into small pieces of about 100 grams, and sprinkle with white sugar. When making, the stuffing is required to be rolled evenly, with clear layers, and a yellow appearance. It is characterized by being fragrant, sweet, sticky, and has a rich soybean flour aroma.

Bean flour cake uses soybean flour as its main raw material, so it is called bean flour cake. But why is it also called "donkey rolling"? It seems to be a metaphor. After it is made, it is rolled in soybean noodles. It looks like a real donkey rolling in the countryside and raising dust, hence the name. Even the predecessors had doubts about this. "Miscellaneous Odes of Yandu Snacks" says: "The brown sugar water stuffing is cleverly arranged, and the yellow noodles are buried in balls of beans. Why do people call 'Donkey rolling'? It's almost humorous to call it a name." It also says: "Soybeans stick to rice, steamed It is cooked, wrapped in brown sugar water stuffing, rolled in fried bean noodles, and sold on a plate. It is so incredible that the name "Donkey Rolling" has been established. Nowadays, many people only know the elegant name and the common name, but do not know its proper name. Nowadays, various snack bars supply it all year round, but most of them no longer use yellow rice noodles, but instead use glutinous rice noodles. Because the soybean flour noodles are rolled outside, the color is still yellow, making it a very popular snack among the masses.

Aiwowo

Aiwowo is a traditional snack in Beijing. Every year around the Lunar New Year, snack bars in Beijing serve this variety and sell it until the end of summer and early autumn, so Aiwowo is also a special snack. Spring and autumn varieties are now available all year round. Aiwowo has a long history. Liu Ruoyu, the eunuch during the Wanli period of the Ming Dynasty, said in "Ziuzhongzhi": "It is made of glutinous rice sandwiched with sesame seeds to make cold cakes, and balls and stuffing are made into wowo, which is the ancient saying of 'Buluojia'."

It can be seen that this kind of food is made of washed and soaked glutinous rice, then steamed in a basket, allowed to cool, kneaded evenly, crushed into small pieces, pressed into a round skin, and wrapped with peach kernels, sesame seeds, melon seeds, Green plums, golden cakes, and white sugar were mixed into a filling, which became a food called wowo during the Wanli period of the Ming Dynasty. But why did it later become Aiwowo? An explanation was found in the book "Xiang Proverb Jie 钫" written by Li Guangting of the Qing Dynasty. Because there was an emperor who loved eating this kind of wowo. When he wanted to eat or wanted to eat it, he ordered: "I love wowo." Later, this kind of food was introduced to the people, and ordinary people could not and did not dare to say the word "yu". Therefore, the word "roy" was omitted and it was called "aiwowo". This snack has been introduced to the people in the Ming Dynasty. The "Jin Ping Mei" of the Ming Dynasty recorded that Aiwowo was one of the popular delicacies at that time.

The glutinous rice used in the outer shell of Aiwowo has been steamed, and the filling is also fried in advance with peach kernels, melon kernels, sesame seeds and sugar, so it can be eaten after it is made. Therefore, "Miscellaneous Odes of Yandu Snacks" says: "Put the white powdered glutinous rice into the steamer, and mix the assorted stuffing with the flour noodles. It is like glutinous rice balls that do not need to be boiled. The halal is called Aiwowo." It is also noted: "Aiwowo, return to the place where others are. One of the foods on sale is steamed glutinous rice, which is wrapped in various fillings when cold, and rolled into round shapes with flour. The sizes vary, depending on the price, and can be eaten cold. "

Sugar. Tang Guo Guo

Tang Guo Guo is a famous snack in Beijing and is very popular among Chinese and foreign diners, especially female diners.

The main ingredients of Tangzhuanguo are yam and jujube, with auxiliary ingredients such as green plum, peach kernel and melon kernel. Fresh yam is rich in nutrients and contains protein, refined fiber, vitamins and other ingredients. It is a traditional Chinese medicine. Traditional Chinese medicine believes that yam is warm in nature, sweet in taste, non-toxic, and enters the spleen, lung, and kidney meridian. It has the function of strengthening essence and nourishing lungs. Jujube is a commonly used tonic in traditional Chinese medicine and folk medicine. Each 100 grams of dry product contains 63-76.3 grams of sugar, as well as protein, fat, and a variety of vitamins and minerals. Among them, the vitamin C content ranks first among all kinds of fresh fruits. The content in every 100 grams of fresh jujube meat reaches 300-600 mg, and the average human body utilization rate is 86. 3%. Traditional Chinese medicine believes that jujube meat is sweet in taste and warm in nature. It has the function of nourishing the spleen and stomach, nourishing qi and promoting fluid production. It can treat diseases such as weak spleen and stomach, insufficient qi and blood, incompatibility between nutrition and health, anemia, heart palpitations, irritability and dreaminess. The main ingredients of rolled fruit are yam and jujube, which is a veritable medicinal diet.

Preparation method: Peel and chop 1500 grams of yam, remove the core of 500 grams of jujube, and chop the fruit into small pieces. Mix the two ingredients well, then add a little water and flour, stir evenly, and mix well with oil peel. Wrap the ingredients and steam for 5 minutes; prepare a piece of clean sterilized bean bun cloth, place the steamed ingredients on the cloth while hot, shape into long triangles, cool and cut into pieces as thick as a little finger. Put it into a 70% hot oil pan and fry until it turns brown. Take it out; add oil, water, osmanthus, and sugar in another pan. Boil it over low heat until it becomes syrupy. Pour the fried rolls into the pan, cover them with sugar juice, and sprinkle with white sugar. Sesame and sugar, soft and sweet, very delicious. Because of its nourishing effect, diners who dine at Nan Lai Shun Restaurant often order it, and it has become one of the hotel's famous snacks.

Ginger Sauce Steaks

Ginger Steaks, as you can tell from its name, contains fresh ginger in its raw materials, so it has a distinct fresh ginger flavor when eaten. .

It requires peeling fresh ginger and stamping it into fine powder, adding a certain proportion of alum powder to the flour, putting them together into a basin, and kneading them with cold water to form a dough. Another method is to mix the dough with water, put it on the dough rolling machine and roll it five or six times until the sheet is uniform and smooth, then sprinkle fine starch noodles on the sheet, fold it into a long strip, and cut it into 2 widths with a knife. 5 cm long, stack the two small pieces together, cut three times in the middle, spread them out into single pieces, fold them together, and fry them in warm oil. Fry the fried pork chops with honey. The method of honey is to peel the fresh ginger and cut it into thin strips. Boil the shredded ginger in water, take out the shredded ginger, add sugar, add caramel sugar and osmanthus after boiling, and continue to boil. Then put it on a low heat, fork the fried pork chops into the sweet-scented osmanthus syrup made from shredded ginger and stir-fry the honey.

After being soaked in honey, the skewers turn light yellow and are crisp, sweet and fragrant. They taste like ginger when eaten. Nancheng's "Nan Laishun" ginger shredded pork chop was rated as "Beijing's Famous Snack" in 1997, and also won the title of "Chinese Famous Snack" in the same year.

There is also a salty pork chop, which is made from flour, soda and salt. It is also fried. It has a slightly salty taste. People who like to drink often use salty pork chops with wine and dishes.

According to Mr. Zhang Cixi, the author of "Tianqiao Snacks": "There are shops in the old Tianqiao that specialize in selling small fried foods, such as fried fried pork chops that are not full of noodles. They are packaged in straw paper and have a red trademark. The cattail bags that are given as gifts during the New Year are also children's playthings. "An ancient poet praised this kind of fried food: "It is all made by hand, and the details are small and delicate. "In the past, those who sold these fried snacks in Tianqiao would shout: "Buy one pack, spare one pack, Jiangxi Lalai, Laqin pepper. If you eat it, your uncle will fall down, and the lame will have a big waist." , chopped pork chops, ten kinds of brocade flowers, a big pack of fried pork chops. "When the children heard about it, they liked to buy it.

Butter Fried Cake

Butter Fried Cake is a nutritious snack variety among Beijing snacks. It uses high-quality flour as raw material. First boil an appropriate amount of water. After the water boils, switch to low heat. Pour the flour into the pot and stir quickly until the dough turns off-white. When it is no longer sticky, take it out and let it dry for a while to make hot noodles. . Dissolve the white sugar with water, dissolve the vanilla powder with water, mix an appropriate amount of egg liquid in a bowl, add it to the hot noodles several times, add the cream, sugar water, and vanilla powder water in the last time, and knead evenly.

Pour peanut oil or lettuce oil into the pot, or butter. But it is not advisable to use soybean oil or sesame oil, because the latter two oils can easily offset the creamy flavor. After burning on high heat until smoking, switch to low heat. At this time, knead the dough and divide 500 grams into 40 even balls. In front of the pot, press the cakes into round cakes with your hands and put them into the oil one by one. When the cakes swell up like a ball and turn golden brown, take them out and roll them in sugar.

The butter fried cake is round in shape, charred on the outside and tender on the inside. It is rich in flavor, nutritious and easy to digest.

In addition to butter fried cakes, there are also yellow rice flour fried cakes and glutinous rice flour fried cakes (milled with water, the best quality). The noodles should be mixed with water and then fermented. The noodles should not be too hard. , a little alkali should be appropriately kneaded into it. When making, grab a piece of noodles of about 50-60 grams, press a hole in the middle with your fingers, wrap it with bean paste filling, seal it tightly, put it in the bag and fry it until golden brown. This kind of fried cake is crispy on the outside, tender on the inside, sweet and delicious, and is very popular.

There is also a kind of fried cake with hot noodles. After boiling the water, pour in the flour and mix evenly. After the noodles are hot, take them out of the pan and divide them into large pieces. Spread them out to cool, then add the fermented noodles and an appropriate amount of alkali. Knead the dough into small pieces, flatten it, wrap it with stuffing made of brown sugar, sweet-scented osmanthus, and dried noodles, and fry it in warm oil. This kind of fried cake is crispy on the outside, soft and tender on the inside, and easy to digest.

Tang Ear, also known as Honey Twist

Honey Twist is a common famous snack in Beijing, also known as Sugar Ear, because it is shaped like a human ear. There is a poem by the ancients saying: "Can the ears be used as food? I often bring honey twists with my friends. When I am tired, I want to ask whose family is good. I point to a certain two pas in front of me." He also notes: "Tang Er's honey twists are for halal teachings." The raw materials of the prepared food are only granulated sugar, flour and small sugar, which is commonly known as "steamed sugar". "

The raw materials of honey twists have been explained very clearly. However, the dough it uses should be mixed with fermented noodles and coated with alkali, and another piece of dough should be topped with brown sugar. When making it, divide the fermented dough into two pieces. After rolling out one piece, spread the brown sugar and dough on top, and then roll out the other piece. Spread a piece of fermented dough on top of the brown sugar surface, thus forming a second layer of fermented dough and a layer of sugar surface. Use a knife to cut a strip of about 5 cm, thin one side of the strip into a slope shape, bring the thin edge and the thick edge together, and then cut into small pieces weighing about 40 grams. Make an incision in the middle of the small piece, then open it, turn the thin side inside, and fold the thick side to form an ear-shaped blank. Heat peanut oil to 50% heat, fry the dough in batches, take it out when it turns golden brown, drain all the oil, soak it in warm caramel for one minute while hot, weigh out the honey, soak it, and put it on a plate Let it cool inside. Pay attention to the fact that it must be fried thoroughly, otherwise the quality will be poor because it will not be fried thoroughly and the honey will not be soaked through.

Honey twists are brown and buttery, with a moist and soft texture, sweet and delicious. The honey twists at Nan Laishun Restaurant in Nancheng are made all year round. The quality is stable, mainly because the alkali is properly added, there is no sour taste, it is fried thoroughly, the honey is evenly eaten, and it meets the quality requirements of being soft and moist. In 1997, it was rated as "Beijing Famous Snack" and "Chinese Famous Snack".

Similar to honey twists, there are honey grates. The ingredients are exactly the same as honey twists, but the shape is different. It is rolled flat in three layers, scored vertically in the middle, fried and then honeyed. In addition, there are dried sugar twists and hibiscus dried sugar. Dried sugar twists are not just honey, nor are hibiscus dry sugars. Instead, they are rolled with a layer of powdered sugar mixed with cooked noodles and white sugar. They are both sweet, crispy and crunchy.

Noodle tea

Camellia oleifera is a good nourishing snack in Beijing. It is made by frying flour in a pot until it turns yellow, and frying hemp seeds until they are brown, and adding osmanthus and beef bone marrow. oil, mix evenly, then put the evenly kneaded noodle tea in a bowl, add sugar, and use boiling water to make a paste. Camellia oleifera has a sweet taste and can be used as breakfast or lunch. It is very popular among people. Noodle tea is a snack in Beijing and is usually sold in the afternoon. There is a poem that says: "When you wake up from a dream and make hot noodle tea, you must always add dried ginger and sesame paste." Drinking noodle tea is very particular about how you eat it. You don't use chopsticks, spoons and other utensils when eating. Instead, you hold the bowl in one hand and drink it in circles along the edge of the bowl. People who are not old Beijingers may not be able to eat this way. Why eat this way? This has to do with tasting the flavor of noodle tea.

Sanzi Mahua

Sanzi Mahua is a boutique halal snack in Beijing and is very popular among the people. Its production is troublesome. In advance, dissolve the alum, alkali, brown sugar, and sugar-osmanthus in a basin with warm water, then pour in the flour and mix evenly. After mixing, roll into a long strip and plate it up for a while, then cut into small portions of 40 grams each.

Stir the sesame seeds with boiling water, stick the mixture on the sesame seeds, roll them into 10 cm long barcodes and put them on the plate, code them in 3 to 4 layers and then spread them. After cooking, pick up two small ropes and beat them with your hands into 2 even long ropes. Fold the two ends back and forth into 8 ropes. Pinch the two ends together to form a jujube stone or fan shape with sharp ends and a large middle. Use Fried until cooked. When frying, heat the peanut oil in the pot to 50% heat. Hold the twist tip of the dumpling and lower it into the oil pan and swing it back and forth to shape it. After the dumpling is slightly firm, fry the whole thing in the oil until it turns brown.

The dough twist is brown in color, crispy in texture, sweet and delicious.

Saqima

Saqima is a Manchu pastry (cake). The predecessor of Saqima is a traditional Manchu cake--Rubiao cake.

The production method is to first put the steamed rice on the cake making stone, then beat it repeatedly with a hammer to form a dough, dip it in soybean noodles and knead it into strips, fry it and cut it into pieces, then sprinkle with a thicker layer of cooked soybean noodles and serve. . Tiaotiao dumplings were an important offering of the Manchu people at that time, so they were also called "Da Kuo Mudan Tiaozi". Later, white sugar was used instead of cooked bean flour, which became "sugar wrap" and was renamed Saqima. In Chinese, it is called "jinsi cake" and also called "furong cake". However, the name Saqima is still popular among people of all ethnic groups across the country. accepted.

"Yanjing Chronicles" writes: "Saqima is a Manchurian pastry, made of rock sugar, butter and white flour. It is shaped like glutinous rice and is baked in an ash-free wood oven. It is made into cubes and is sweet and edible. "The Monument of the Rules of the Sugar Cake of the Horse Temple" written in the 28th year of Daoguang's reign says, "It is a must-have table for Banner monks and is indispensable for weddings and funerals." ". Mr. Wang Shixiang once said, "According to Brother Bai Zun of Yuan Dynasty (Professor Qigong): "Qing Wenjian" has this famous thing, which is interpreted as 'dog milk dipped in sugar'. Saqima is made of eggs, fat and flour, finely chopped and fried. Then stir it with caramel and honey, so it is called "sugar dip". It is difficult to understand if it is really dog ??milk. It turns out that there is a wild berry in the Northeast that looks like dog milk. Named after it was first used as a fruit ingredient for Saqima, it was gradually replaced by raisins, hawthorn cakes, green plums, melon seeds, etc., and dog milk is also rarely known. Saqima")

The craft of Saqima has become increasingly complex. The authentic method is: beat eggs with water, add flour, and knead into dough. After the dough rests for half an hour, cut it into thin slices with a knife, then cut into small strips, and screen out the floating noodles; heat the peanut oil to 120°C, add the thin strips of noodles, and fry until they are yellowish white in color; remove and drain the oil; add the sugar and water Bring to a boil in a pot, add caramel, honey and osmanthus and cook until it reaches about 117°C. Use your fingers to pull out the monofilament. Mix the fried thin noodles with a layer of syrup; spread a layer of sesame seeds in the frame, pour the noodles into the wooden frame and spread them flat, sprinkle with some fruit ingredients, then cut into shapes with a knife, and let cool. The raw materials used are: frangipani, honey, raw oil, white sugar, gold cake, maltose, raisins, green plums, melon kernels, refined flour, dry noodles, sesame seeds, osmanthus, etc.

Jiao rings

Jiao rings, a Beijing snack, are loved by men, women, old and young. The crispy and oily taste is really hard to get enough of. Beijingers often like to eat burnt rings when eating sesame cakes, and they will also eat burnt rings when drinking soybean juice. Jiaoqiu is an ancient food that is difficult to make. Because the labor efficiency is too low, most restaurants are reluctant to make it, so it is often out of stock for a period of time. Speaking of fried donuts, everyone in Beijing knows the "King of Fried Donuts" who was a deceased employee of "Nan Lai Shun". His skills are incomparable to ordinary people. The fried rings are all brown and average in size. They are especially fragrant, crispy and crunchy. When placed on the table, they will break into pieces when touched and never feel hard. .

To make the focus ring, you need to use warm water to dissolve salt, alkali and a little alum. Add water and mix the flour to form a dough. Press and knead the dough repeatedly with your hands. After kneading evenly, place it on a chopping board for 3 hours, and then put it on the chopping board. Flatten the dough and cut it into 5 cm wide strips with a knife. Place the strips on a chopping board. Hold one end of the dough with one hand and the other end of the dough with the other hand. Smooth it into a long flat piece, about 6 cm thick. Use the handle of a knife to flatten the dough. Cut the dough into 4 cm wide pieces (usually 50 grams of dough is cut into 14 pieces), stack each two pieces together, use a small frying knife to make a cut in the middle, the two sides cannot be cut through, connect them slightly, and heat the oil until it is 50% hot At this time, hold one end of the coke ring blank with your hands and put it into the oil pan, then use chopsticks to spread it from the middle to make it into a bracelet shape. After setting it, turn it over and fry it until it is red in color. Take it out of the pan to control the oil, and it will become a crispy coke ring. .

Su Dongpo in the Song Dynasty once wrote a poem, which is said to be the first product advertising poem in China: "Slender hands rub it into jade for several seconds, frying the green oil to make a tender yellow color, the night comes and the spring sleep is insignificant, crushing the beautiful woman The "Compendium of Materia Medica" written by Li Shizhen in the Ming Dynasty also recorded: "If people have little salt, they can twist the rope into the shape of a ring and fry it in oil." The Jiaohuan can be stored for ten and a half months without changing its quality. , crispy as before, crispy without skin, it has been a favorite food of people for thousands of years.

Tang Huo Shao

Tang Huo Shao is one of the breakfast snacks commonly eaten by Beijingers. It has a history of more than 300 years, and Dashun Zhai's Tang Huo Shao is the most famous. The roasted sugar has a thick, sweet flavor, is soft and non-sticky, and is suitable for the elderly.

Xingluo Shaobing was originally a snack in Hebei Province, and was later introduced to Beijing and became a Beijing snack. Its characteristic is that a cylinder is used as a stove, and the green sesame cakes are directly attached to the wall of the cylinder to bake them, hence the name.

Toad spits honey, also known as bean paste sesame cakes

Bean paste sesame cakes are a common variety in Beijing snacks. They are named because they are filled with bean paste. During the baking process, they are There is a natural opening on the side of the sesame cake, and the bean paste spits out and hangs on the side of the sesame cake, so people vividly call this kind of sesame cake as a toad spitting honey.

Pea yellow

A seasonal product in spring and summer in Beijing. Originally a folk snack, it was later introduced to the palace. Qingguan's Pea Yellow uses high-quality white peas as raw materials. The finished product is light yellow in color, delicate and pure, melts in your mouth, and tastes sweet, cool and refreshing. Cixi is famous for her fondness for food. The preparation method is to grind peas, peel them, wash them, boil them, stir-fry them with sugar, coagulate them and cut them into pieces. The traditional method also embeds red date meat. The most famous one is made by Fangshan Restaurant.

The folk brown pea yellow is a typical spring food, often seen at spring temple fairs. For example, in the Peach Palace on March 3rd, "Zaozao, rough pea yellow," is a seasonal delicacy. The vendors said, "Hey, these little dates, pea yellow, come in big pieces!" as if to announce spring to people. The news brought warmth.

"Brown pea yellow" is made by peeling white peas, simmering the beans with twice the water of the peas, then adding sugar and frying, then adding gypsum water and cooked dates, stir evenly, and add In a large casserole, wait for it to cool down into a lump, take it out, cut it into diamond-shaped pieces like cutting cakes, put small pieces of gold cake on it for decoration, and usually put it on a wheelbarrow covered with wet blue cloth for sale. Most of them are fellow villagers from Pinggu, Xianghe, Jingdong, Caiyu, Jingnan and other places.