Beijing's snack culture has always been talked about, and all kinds of special snacks also have their own unique names, what donkey rolling, brine boiling, eye-catching buns.... Although it sounds strange, but most of them can also make people "ears" not forget, so the question is, do you know the story behind these snacks?
<h1 class="pgc-h-arrow-right" > donkey rolling</h1>
When I first heard the name "donkey rolling", many people refused to taste it, because they thought of the food that the donkey had rolled, how to eat it?
It is said that once, Empress Dowager Cixi was tired of eating food in the palace and wanted to try something new. The chef of the imperial meal thought about it and decided to make a new dish with rice noodles wrapped in red bean paste.
As soon as the new dish was ready, a eunuch named Little Donkey came to the Imperial Kitchen, who knew that this little donkey accidentally touched the new dish that had just been made into a basin containing soybean noodles, which was anxious to spoil the Imperial Chef, but at this time it was too late to do it again, there was no way, the Chef had to present this dish to Empress Dowager Cixi with a hard scalp.
Who knew that Empress Dowager Cixi thought it tasted good as soon as she ate it, so she asked the chef, "What is the name of this thing?" The chef thought about it, and it was the eunuch named Little Donkey who broke into the disaster, so he said to Empress Dowager Cixi, "This is called donkey rolling!" ”
In fact, the real name of "donkey rolling" comes from the addition of soybean noodles sprinkled in the final production process, just like the dust raised by wild donkeys when they roll, hence the name.
< h1 class= "pgc-h-arrow-right" > marinated</h1>
When it comes to brine boiling, Beijingers always think of the small intestine Chen in Nanheng Street, Nancheng, and some people even think that the small intestine Chen is the origin of Beijing brine.
The true origin of brine can be traced back to the Qianlong period. In the forty-fifth year of Qianlong (1780), the emperor toured the south and stayed at the home of Chen Yuanlong in Yangzhou's Anlan Garden. Chen Fu's chef Zhang Dongguan knew that Qianlong loved thick things, so he used pork belly with nine spices such as cloves, official gui, licorice, sand kernels, cinnamon, cogn, and cinnamon to cook a meat dish for dinner. Qianlong ate the great joy and named this meat dish "Su Made Meat".
Later, this dish slowly spread to the folk, and the "Su-made meat" cooked with pork belly was expensive, and the people could not afford to eat it, so they used pork head meat instead of pork belly, and at the same time added cheaper pork boiling. Unexpectedly, I didn't expect to be crooked, and I couldn't help but create a delicious taste, which is the brine that we are familiar with in the future.
<h1 class="pgc-h-arrow-right" > sheep's eye buns</h1>
There is an extremely famous kind of bun in Beijing, that is, the sheep's eye bun.
According to legend, the Kangxi Emperor of the Qing Dynasty once dressed up outside the front door in disguise, walked into the lamb bun shop, and the attentive Muslim treasurer sent two cups of lid bowl tea with a small tray. After greeting the Kangxi Emperor, he said with a smiling face: "I am not afraid of Grandpa's annoyance, Grandpa has not tasted any mountain treasures and seafood in the palace, and he also bent down to taste the lamb's eye buns, and the little one really does not dare to be filial piety." ”
Kangxi knew that his identity had been recognized, or pretended to eat buns. The treasurer was helpless, so he had to bring a hot bun. Kangxi put one on a plate with chopsticks and carefully observed. I only feel the smell of the smell, put it in the mouth to taste, and sure enough, the taste is delicious, and the texture is not ordinary.
However, the Kangxi Emperor did not see the "sheep's eye" when he looked left and right, so he asked the treasurer: "Why can't you see the sheep's eye?" The treasurer replied busily: "If you go back to your grandfather, the stuffing meat does not have a sheep's eye, but it is made more delicately, and the size of the bag is a little smaller, like a sheep's eye, so he gave the name of 'sheep's eye bun'." Kangxi tasted two of them and thought they were very delicious and delicious, so he passed on the message: "I think that the lamb's eye bun is very good, but it can often be sent to the palace to find the ministry of internal affairs to open silver." ”
Since then, the sheep's eye bun has become famous and famous in Beijing. As a result, the Muslims in all parts of the four cities made sheep's eye buns, which became a delicious food for the Muslims.
<h1 class="pgc-h-arrow-right" > Aiwowo</h1>
The queens and concubines in the ming dynasty palace ate the taste of mountains and treasures every day, and they could not help but get tired.
One day, the Hui chef who was cooking in the "Chuxiu Palace" brought some halal food "Aiwowo", which is often eaten from home, and was eating in the kitchen when he was seen by a palace maid.
As soon as she tasted it very delicious, she brought some to the queen, and when the queen tasted it, she also thought it was very delicious. So he asked the Hui chef to make "Ai Wo Wo" for the queen and concubines.
<h1 class="pgc-h-arrow-right" > noodle tea</h1>
As a kind of breakfast for old Beijingers, noodle tea is also exquisite to drink: no chopsticks or spoons. Take the bowl in one hand, put your mouth up, stick it to the edge of the bowl, and drink it.
The origin period of noodle tea can be traced back to the Qing Dynasty. According to the Qing Dynasty's "Food List with Fate", boil the coarse tea juice, stir-fry the noodles, add sesame paste, add milk, and add a pinch of salt. If there is no milk, add soufflé and the skin can also be added.
< h1 class= "pgc-h-arrow-right" > enema</h1>
The enemas of old Beijing are generally divided into two types, one is called a large enema, made of pig fat intestines; the other is called a small enema, which is fried with starch and red yeast water and tofu residue into a thick paste. Now we usually eat small enemas.
The earliest enema shop in Beijing was the "Fuxingju" on the east side of Qiaotou Road in the back door, which opened during the Qing Dynasty, and the surname of the treasurer was Pu, known as "enema Pu". His family filled with minced meat, starch and other spices with real pig fat intestines, cooked not soft or hard, not old and not skinny, tender on the outside, poured with salt water, garlic juice, and tasted with a unique flavor.
It is said that Empress Dowager Cixi, after entering the incense at the Fire Temple in Di'anmen, once tasted it here and praised it greatly. As a result, the enema of Fuxingju became a regular tribute to the Qing court.
When you can go out to have fun, you must make a date with friends and reminisce about the food you want
Interactive Topic: What is your favorite snack in Beijing?