Burning wheat has been hidden for many years.
On the rivers and lakes, it leaves its name everywhere - burning, slightly wheat, slightly plum, ghostly hair, laughing.
In the tea house where the old society ate roasted wheat, the dignitaries and nobles came to drink tea and talk while eating, up to the major affairs of the country, down to the trivia of the neighborhood, talking about everything, attracting the attention of many spies, and the owner of the roasted wheat shop would hang a notice at the door that "do not talk about state affairs".
Now, those who are elderly have eaten roasted wheat for a lifetime, and burning wheat has become their spiritual sustenance.
Get up early and exercise directly to the store to eat hot roast wheat, drink tea with old friends, more really raise the bar, like at home casual, full of warmth.
"Isn't the minced meat still worthy of being called roasted wheat?"
The souls of friends from the north ask questions, making the southerners feel questioned.
When it is cold, southerners like to eat some thick oil and red sauce, and breakfast is not spared. Glutinous rice roasted wheat oil water is abundant, salty and delicious, with a bowl of soy milk under the belly, hot and satisfied, can be described as breakfast standard.
However, in the mouth of a friend in the north, the glutinous rice roasted wheat became a "carbohydrate".
I felt like I had eaten it before.
As early as the Yuan Dynasty, the Goryeo Chinese learning book "Park Tong Shi Proverb" recorded that the Yuan Dynasty had "sour stuffing slightly wheat", which is the earliest written record of roasted wheat. As a result, roasted wheat spread from Beijing to all parts of China.
Speaking of roasted wheat, there must be many people who love to eat, according to legend, its ancestor is buns, but because the appearance of roasted wheat looks fluffy as a flower, the filling is thin, the white crystalline, fragrant and delicious, and has the advantages of small dumplings and pot stickers, so it is "developed" into a delicacy.
To this day, the varieties sold in various places are more abundant, and there are different differences between the north and the south. For example, Henan cut stuffing is sold, Sichuan's glass is sold, Anhui duck oil is sold, Hangzhou beef is sold, Jiangxi egg meat is sold, Suzhou has three fresh yakitori, Hunan chrysanthemum is sold and so on.
The glutinous rice roasted wheat that runs rampant in convenience stores across the country is a traditional famous spot in Jiangsu Province. The filling is similar to zongzi, but the selling point of glutinous rice roasted wheat is the three-in-one of shiitake mushrooms, soy sauce and glutinous rice, rather than the lotus leaf fragrance of zongzi.
In addition, each restaurant's own fresh shrimp yakitori, crab meat yakitori, pork liver yakitori, beef yakitori and pork rib yaki sale, etc., all have their own local characteristics. One of the most famous is the Beijing roasted wheat, which was given the name of the Qianlong Emperor himself.
As we all know, the Qianlong Emperor loves to eat and play, and there is nothing delicious and fun in Beijing, and none of them can hide from the eyelids of the Qianlong Emperor. The Qianlong Emperor discovered a treasure food shop, which was originally a small shed hotel, on the east side of Qianmenwai Avenue, and then Qianlong built a small building with a façade for seven years.
During the Tongzhi period, roasted wheat was added, which was characterized by not only a thin skin and full filling, but also a very good taste. In the process of hundreds of years of development, a set of exquisite roasted wheat making techniques has been formed one by one, of which each piece of roasted wheat skin is 24 pleats, like a thin waist folded skirt, the skin is thin and transparent, green and white transparent, the pavilion is standing, the food is fragrant but not greasy, and the aftertaste is endless.
Nowadays, the reputation has become more and more prosperous, and many people have come to visit it. In 2008, the art of roasting wheat was also selected into the second batch of national intangible cultural heritage projects, which not only has a lingering taste, but also a gastronomic cultural heritage passed down from generation to generation.