"Chai rice oil salt sauce vinegar tea." Commonly known as the seven things that open the door, it is the seven things that the people need to maintain their daily family and maintain their livelihood. It is also the seven things that ordinary people run for their lives every day. With the development of social progress, in most parts of modern China, firewood has been replaced by petroleum gas, natural gas and gas. Rice, oil, salt, sauce and vinegar are still the main components of Chinese food culture. As for tea, it has become an independent tea culture and is famous all over the world. In addition to the necessary things for daily use, we must have a little play and pleasure to make life interesting. We look at the sunset, look at the autumn river, look at the flowers, listen to the rain, smell the incense, drink wine that does not quench thirst, eat snacks that do not seek fullness, there are Lianyun: "Chai rice oil salt sauce vinegar tea, qinqi calligraphy and painting poetry hops." "Tea and wine are on a par, the doorway in tea is deep, and the tea leaves alone will be red tea, green tea, black tea, white tea, yellow tea six kinds." We can't say anything about tea, we are cooks, we still talk about eating.
Eating is the fundamental necessity of human survival, but also fun, divided into large feasts and small meals, large to the state banquet, the imperial palace royal meal full of Han full table, down to the city well, home-cooked drink two dollars of a piece of cake. Among them, there are liquor bureaus and tea wai, in the past, people with identity invited guests, called to the home to drink tea, acquaintances can also say buddy, go to drink a cup, drink wine, drink tea is also called eating. In the south, everything that goes into the mouth is called to eat, eat tobacco, eat wine, eat tea.
Speaking of eating, eating tea, drinking wine can not be dry drinking, but there is really something to eat, but there is a section, wine, tea eating is not the same, drinking wine for dishes, drinking tea for more than refreshments, so there are wine side dishes, tea snacks, refreshments variety, this tea drinking tea has refreshments, tea dishes, collectively known as tea food. But I don't know if you find that this wine dish, tea food is not the same, wine dishes are not suitable for eating when drinking tea, such as drinking tea, who has seen the plate of mustard, fried quince, meat skin jelly, and when drinking tea drinking wine, this time we will talk about this tea.
Tea food is generally divided into refreshments, tea dishes, tea meals, and tea banquets. Moreover, there are both In both China and the West, and the situation is different from the north and south of China. For example, the current tea break, Guangdong morning tea. Guangzhou people drink tea according to the time of morning tea, afternoon tea and night tea: Lingnan Guangzhou people have the habit of getting up early, and morning tea is the highlight. A pot of tea, a cage or two of small snacks, or friends, or elegant sitting, Guangzhou people take the tea house as a kind of pleasure to talk about the heart and elegant gathering, is a kind of enjoyment. Cantonese refreshments have always been known for their delicacy and meticulousness. Cantonese-style refreshments, mainly dim sum, supplemented by tea. Mainly at mealtime, the purpose is to feed the stomach. It is necessary to heat up, such as roasting, shrimp dumplings, intestinal powder, etc. Chaoshan refreshments are mainly tea, supplemented by points. Mainly in the hospitality to brew tea, auxiliary consumption. Many of the finished tea products do not need to be heated, such as southern sugar, mung bean cake, etc. Cantonese-style refreshments pay attention to clear but not light, fresh and not vulgar, tender but not raw, oil but not greasy, there are five tastes and six tastes, the so-called five tastes: fragrant, loose, soft, fat, thick, six flavors: sour, sweet, bitter, spicy, salty, fresh difference, its methods are mostly steaming, frying, frying three.
General Cantonese-style refreshments include osmanthus tea cake, flower pork bone porridge, crystal shrimp dumplings, roasted wheat, beef intestine powder, fresh shrimp intestine powder, soy sauce chicken, glutinous rice chicken, char siu buns, egg tarts, with the moisture of tea, dim sum has become a pleasing art, the variety of dazzling varieties, flour noodles can be made into soups or fried to eat; steaming raw porridge; crystal clear shrimp dumplings; powdery white and tender intestine powder; full of ingredients sold; fragrant chicken claws; salty and sweet buns; attractive pastries in color and shape There is always a meat and vegetarian snack that suits your heart; Western-style dim sum is also on the scene, which is not exhaustive.
Tea dishes are made with tea, that is, dishes made of tea leaves, such as yulu condensed snow, Mingyuan tribute dish, Longjing bamboo soup, silver needle Qingyouyu, etc.; Shanghai's biluo cashew nuts, black tea claws, flag gun agar, yulu condensed snow, Mingyuan tribute dishes, Longjing bamboo soup, silver needle Qingyouyu, black tea phoenix claws, Taiji biluo soup, etc. "Taiji Biluo soup, etc.; Longjing shrimp, "Taihe Dipping Chicken" is a famous tea dish, the method is to use tea leaves as condiments to cook fresh chicken, characterized by chicken golden yellow, tender meat, accompanied by tea juice, fresh chicken juice, fragrant and refreshing, unique flavor. According to legend, there is an anecdote about the advent of this tea dish. Folklore says that during the Wanli Dynasty, a eunuch went to Mount Taihe (i.e., Wudang Mountain) to repair the temple, and once accidentally slid a chicken nugget into a teacup while eating, and the Taoist lord followed: "This is the omen of Daji Dahua." Chicken, Ji homophony, slippery, Hua tongtong; tea is a jade seed given by Emperor Zhenwu. The adult Hua Gai climbed the mountain, the merit was felt by the emperor, and he would enjoy the new fengye. When the eunuch heard this, he took the chicken nuggets in the tea and ate them, and without feeling the fragrance, he rewarded the Taoist lord and ordered this dish to be "Taihe Dipped Chicken". Modern tea food also includes the addition of oolong tea, black tea or green tea powder, tea powder into the food, thereby creating a new food, such as Shanxi's tea heart bread, Hangzhou's tea cola, tea soda, Taiwan's Li Bai tea wine, Beijing's tea ice cream, Sichuan's Mengdinggong tea wine, Guizhou's Meijiao tea wine and so on.
Speaking of eating tea, China is the birthplace of tea, and it has been eating tea since the early Zhou Dynasty in BC. The Book of Verses says, "Harvest the trees and eat my peasants." The "Food Taboo" written by the Eastern Han Dynasty Huju said: "Bitter tea has been eaten for a long time, and it is eaten with leeks, which makes people weighty." "Chu Guangxi of the Tang Dynasty once wrote "Eating Tea Porridge". Qianlong in the Qing Dynasty went to Hangzhou many times and left behind the famous tea Longjing shrimp. Empress Dowager Cixi liked to feast on her courtiers with camphor tea ducks.
There are wine banquets and tea banquets. It is a banquet with tea as the theme, a variety of tea dishes, tea meals, tea banquets are also known as tea parties, the earliest record of tea banquets is found in the history of 1700 years ago "Shi Shu Xinyu • Contempt": "Chu Taifu first crossed the river." Taste into the east, to Jinchang Pavilion. In the Pavilion of Wu Zhonghao's Right Yan, Chu Gong was known for his name at the time. Don't know each other, don't tell more about tea juice, less dumplings. "Tea banquets take a variety of forms, replacing wine with tea, and enjoying flowers and drinking under the bamboo between flowers (Lü Wen's "Preface to the Tea Feast on the Third day of March"), there are celebrations of the new first harvest, pinbigong tea, tea tasting song and dance banquets held on the border between the two states (Bai Juyi's "Night Jia Changzhou, Cui Huzhou Tea Mountain Pavilion Banquet"), there are large-scale tea banquets (Jingshan Tea Banquet, Lama Temple Tea Party) held by the emperor and his courtiers.
Tea banquet with the common drinking of tea and appear, in recent years there are tea banquets everywhere, into the 80s, especially since the 90s, followed by the development of production and tea culture, such as Beijing Wuyu Tai Neifu tea, with tea as the core to integrate the essence of the imperial tea room of the Ministry of Internal Affairs, the original health, health, nature as the characteristics of private health dishes. Love tea, melt in tea, forget about tea, taste tea, enjoy tea fun, watch tea drama, see ancient rhymes, experience a tea meal culture, talk and laugh with some friends, there are tea sauce dry roasted flounder, jasmine crispy bamboo shoots, crispy tea sauce roasted river eel, Biluo hand-peeled shrimp, tea oil fried porcini mushrooms, Ren Ming Yuangong tea, silver needle QingYu, Gyokuro condensed snow, Tuo tea chicken and other more than 50 tea dishes, tea dumplings, tea rice; Hong Kong tea banquet has Wuyi rock tea and abalone horn, jasmine slices fried sea rice, daffodil soup fried tofu and other tea dishes. Beijing also has a restaurant specializing in tea, Little Swan Restaurant Mingyuan Pavilion; Hangzhou's China Tea Museum has Shifeng wild duck, crisp fried Longjing, Shuanglong grabbing pearls and other tea dishes, tea and so on. Today, we don't talk about tea meals, tea dishes, and tea banquets, just talk about refreshments.
When drinking tea, it is called "refreshment", and it should be said that refreshment is a respect for tea. Refreshments are delicate foods that are used in smaller portions during the tea ceremony. The taste is mainly sweet and sour, with a variety of varieties, small shape, small amount and excellent quality. It is the main body of the tea food. Refreshments are both a fruity and a flavor carrier. It has a rich connotation, and in the long process of development, many refreshment varieties with different types and styles of refreshments have been formed. In the collocation with tea, pay attention to the harmonious collocation of tea and tea, pay attention to the flavor effect of tea, attach importance to the regional habits of tea, reflect the cultural connotation of tea and other factors, thus creating the art of matching tea and tea in China. 、
First of all, why should you eat tea when drinking tea, since ancient times, China has a tradition of treating guests with tea, when entertaining guests, of course, it is impossible to just let guests face a pot of tea, but also to serve a few plates of dim sum to show the politeness and thoughtfulness of the host. Even if it is just after the liberation of New China, the people's lives are poor, but the more exquisite, decent Old-school families, there will be a tin can in the home with some biscuits, cakes, usually reluctant to eat, must wait for the family to come, will take out one or two biscuits in the dish, with tea to entertain guests. It can be said that this is poor and exquisite, but the importance of refreshments in tea culture can be seen.
Refreshments have two functions, one is to pad the stomach. Chinese has a tradition of making tea houses, and once they are on the tea table, everyone talks while drinking tea, and often forgets the time. And some tea, such as Pu'er tea, the effect of helping digestion is very strong, often drinking and drinking is hungry, drinking tea on an empty stomach will also hurt the stomach, so at this time it is necessary to eat some snacks to pad the stomach to prevent stomach damage. Of course, not necessarily all dim sum, in China's traditional old tea house, will specialize in selling some tea, tea food general characteristics of three words, fragrant, sweet, sour.
The second is to set off the taste of tea. When drinking tea, it is also a science to choose different snacks with different teas. For example, Pu'er tea belongs to strong tea, tea is strong and bitter, if you drink tea on an empty stomach, it is easy to cause tea intoxication, then you can accompany mung bean cake, durian crisp and other greasy small snacks, the taste of Pu'er tea can neutralize the greasy feeling of dim sum, and can prevent scraping stomach, tea drunk. When drinking oolong tea, oolong tea has a heavy aroma and a light taste, which is suitable for eating nuts such as melon seeds and peanuts, while when drinking flower tea and green tea, you can eat some sweet snacks. For example, Japanese matcha is more bitter, and Japanese tea is mostly sweet and creamy such as yokan and wagashi.
Refreshments not only pay attention to the color, aroma, taste type and other sensory enjoyment, but also pay attention to the cultural connotation of refreshments. For example, in Yangzhou, according to the famous book "Dream of the Red Chamber" made of "Red Chamber Refreshments" launched in the "Sun Moon Ming Grand Tea House", the business of a variety of varieties, including pine nut goose oil rolls, crab yellow petite, Ruyi lock pieces, etc. including 25 varieties, each variety has a rich cultural connotation behind it, so that customers can taste at the same time, but also understand the little-known production methods and story allusions. For example, the pine nut goose oil roll, in the < Dream of the Red Chamber> the forty-first time "Li Cui'an Tea Plum Blossom Snow" wrote that Jia Mu told everyone to "eat some casually" The dim sum was: "After the feast of the Golden Pavilion, the servants held two boxes of dim sum, two steamed in one box, that is, pine nut goose oil rolls and lotus powder osmanthus cake..." In the sixty-second time, he said, "On Baoyu's birthday, Fang Guan passed chinese rice to the kitchen, including four cream pine nut rolls...". Another example: In the forty-first episode of "Dream of the Red Chamber", the cakes and dim sum in Jia Fu are described, using a special silver mold to press rice flour into more than 40 flower shapes such as chrysanthemums, plum blossoms, and diamond horns, and each shape is only the size of a bean. No wonder that when Grandma Liu was eating, she saw a small fruit (dim sum) exquisite and clear, and wanted to eat, but she was reluctant to eat, and specially picked a peony flower shape, saying that she would take it back to the country women to make a pattern.
Of course, what to eat when drinking tea, first of all, depends on each person's hobbies, and secondly, looks at the taste of the combination. Dried small beans, melon seeds, preserves, dried fruits are good collocations, in recent years, the popular national duck neck, spicy and fresh, drinking tea is also very good. Shanghainese are accustomed to eating duck gizzard liver, and sichuan people like spicy chicken feet are also good tea partners. Some people's spleen and stomach are relatively weak, when drinking tea, there is a "stomach tide" feeling, eating a few pieces of small peach crisp or other sweet small pastries is also good, can alleviate this feeling. When drinking black tea, eat cheesecake and chestnut cake, the taste complements each other. Another way to match it is to drink tea and eat pickles. For example, in "The Big Bowl of Tea in Front of the Door", it is sung: Three meals a day, the pickles in the nest are a big bowl of tea. Drinking Grandma tea and eating pickled tea in Zhouzhuang also feels particularly refreshing.
Speaking of Red Chamber cuisine in Beijing, there is also a restaurant of Red Chamber cuisine "LaiJin Yuxuan", the plaque is still the handiwork of President Xu Shichang It was built in 1915, is a famous tea house and restaurant, and is also a gathering place for some social celebrities in modern times. The earliest belonged to the tea house, the tea house is a kind of place to sell tea in the open air, in the Republic of China period, the tea house is very popular. "In addition to tasting tea in tea houses, the most emblematic of old Beijing tea culture is probably the large bowl of tea on the streetside." In Beijing during the Republic of China period, stalls selling large bowls of tea were common in the streets and alleys, a low-footed old table, a few benches or low stools, and several large bowls, on top of which was a small square piece of glass, which was used as a cup lid. Boil a pot of boiling water, pour into the teapot, a handful of coarse tea leaves in the teapot, after time precipitation, the tea has cooled down, and the large bowl of tea will open. The real big bowl of tea is to use a large pot to boil water, the tea set is also very rough, that is, the thick porcelain teapot commonly used by farmers in the past, the tea cup is the blue edge bowl and the large lid bowl for eating. Tea leaves are coarse tea, or tea leaves. Later, the development was large, and there were Red Chamber dishes.
At present, there are many varieties of domestic refreshments, which vary according to regional differences. Tea houses in the north and south of the river, although the customs of drinking tea are different, but they all serve tea (refreshments or snacks), but the varieties of tea are different, including baked cakes, dried silk, meat dumplings, wine cakes, desserts and so on. In the Jiangnan tea houses in Nanjing and Yangzhou, dry silk is indispensable; Guangdong people drink tea, and tea has shrimp dumplings, egg tarts, puff pastries, horseshoe cakes, etc.; there is no dry silk in the north, but baked cakes are indispensable. Oven baked cakes are a tea dish found in every tea house.
The most representative of tea is embodied in the Manchu Han full seat, the Manchu Han full seat, the qing Dynasty court feast. It has both the characteristics of court cuisine and the essence of local flavors; highlighting the special flavor of Manchu and Han cuisine, Manchu barbecue and Han cooking, is actually the treasure and highest realm of Chinese cuisine culture. There are generally 108 kinds of Manchu chinese (54 southern dishes and 54 northern dishes) in the whole table, which are eaten in three days. The dishes of the Manchu Han whole table are salty and sweet, there are meat and vegetarian, a wide range of materials, fine ingredients, and mountain treasures and sea flavors. The full Han Chinese table, exquisite dishes, exquisite etiquette, forming a striking and unique style. Before entering the table, first serve two pairs of incense, tea and hand dishes; also called hand points, that is, a black and white melon seed in every hand, there are four fresh fruits, four dried fruits, four fruits and four preserves on the table; after entering the table, first serve cold dishes and then hot stir-fry, large dishes, and beets are served in turn. The full table of the Manchu Han dynasty was divided into six banquets, and the six meals in three days were all feasted at the Qing Palace. Gather many famous dishes of the Manchu Han Dynasty, choose the fresh sea flavor of the time, and search for mountain treasures and exotic beasts. There are 196 hot and cold meat dishes, 124 desserts of tea, and 320 products of dishes. With a full set of pastel longevity tableware, with silverware, rich and gorgeous, the dining environment is quaint and solemn. During the banquet, famous teachers are invited to play ancient music to accompany the banquet, along the elegant legacy, the etiquette is rigorous and solemn, inheriting traditional virtues, and serving the week of the court of the school, so that the guests will linger. After the full meal, you can appreciate the essence of Chinese cooking, the origin of food culture, and enjoy the supremacy of the spirit of all things.
The Manchu and Han all-seat banquets began with tea: for example, the "Mongolian Pro-Clan Banquet"
Tea Table Tea: Ancient music accompaniment, Manchu maid, tribute to white jade milk tea
To the confectionery: tea knife cut, almond bergamot, crispy apple, sweet cake
Save box one product : Dragon phoenix depiction gold save box dragon pan pillar (with the dried fruit preserves eight products)
Four hi dried fruits: tiger skin peanuts, strange taste of big flat, milk white grapes, snow plum
Four sweets: candied apples, candied cinnamon balls, candied fresh peaches, candied green plums
Offering incense to Shou: ancient music accompaniment banquet, burning incense into the feast
Five appetizers: Dragon and Phoenix Chengxiang, Hongzi Chicken Shredded Cucumber, Fuzi Braised Tenderloin, Swastika Spicy Belly Silk, And NianziKou Mushroom Hair Dish
Four products of gluttony: imperial bean yellow, sesame rolls, golden cakes, date paste cakes
Four pickles: court cucumber, black cabbage with sauce, sugar garlic, pickled water mustard skin
Worship ring pulp: music accompaniment banquet, Manchu maid worship, Guizhou Moutai
A piece of soup: Longjing bamboo sun
Three pieces of imperial cuisine: anchovy shark fin, red plum pearl incense, and Miyoshi hare
Two products of gluttony: bean noodles, milk horn
Three pieces of imperial cuisine: Xianglong Double Fly, Stir-fried Field Chicken, And Coriander Fried Pigeon
Three pieces of imperial cuisine: eight treasures of wild duck, bergamot gold roll, fried cuttlefish shreds
Two products of gluttony: canary puff pastry, ruyi roll
Three pieces of imperial cuisine: dried hydrangea shellfish, fried guinea fowl, and fish fillets with milk sauce
Three pieces of imperial cuisine: Qianlianfu sea cucumber, mushroom duck palm, colorful beef fillet
Two kinds of dumplings: minced meat cake, dragon whisker noodles
Grilled two products: hanging oven pheasant, raw roasted roe deer meat, hop-on lotus leaf roll, green onion, sweet noodle sauce
Three pieces of imperial cuisine: mountain treasure thorn dragon bud, lotus tofu, grass mushroom broccoli
A piece of porridge: red bean porridge
Fruit 1 product: a fruit platter at the right time
Farewell to fragrant tea: Xinyang Maojian
There are many tea houses in old Beijing. Divide the six old Beijing teahouse forms: wild teahouse, Qing teahouse, book teahouse, Qingyin table, dining teahouse, and large teahouse. The big tea houses include the Red Furnace Hall (good at making Manchu dumplings), the Wo Wo Restaurant (specializing in snacks and snacks) and so on. The tea food served by the Red Furnace Hall includes large dumplings and medium dumplings, of which the bar dumplings are divided into sweet and salty; the teas served by the nest restaurant include fried forks, sugar ears, honey twist flowers, yellow and white bee cakes, pot cakes, trumpet cakes and so on. Refreshments are sometimes called "dim sum", which means "dim sum". In the past, dim sum shops in Beijing were called dumpling shops. The most representative of Beijing-style sweets is the Beijing eight pieces, divided into eight large pieces and small eight pieces. Beijing dim sum has the characteristics of large standard blocks, high sales volume, high popularity and customer favorite. Generally, there are hairy mooncakes, large rolls of puff pastry, large oil cakes, butterfly rolls, puff pastry, chicken fat cakes, yuan cakes, pies, small rolls of puff pastry, small peach crisps, chicken fat cakes, small screw cakes, jujube flowers, pit noodles, etc.
Tea food should adapt to tea, this mainly depends on what tea is matched and what kind of people eat it. In fact, all small snacks can be used as refreshments in principle. In a broad sense. Nowadays, preserved melon seeds and fruits are more common, in general, the foods that will be used as refreshments are: peanuts, melon seeds, pistachios, cashews, beans, raisins, candy, preserved meat, cakes, crisps and so on. In addition to foods that should not be eaten with tea, other foods can be eaten as refreshments, especially for delicate and delicious people.
As the saying goes, sweet with green, sour with red, melon seeds with oolong refers to the combination of tea and points, and dry points with plates, wet points with bowls, dried fruit baskets, fresh fruit plates, tea cups, is to say that tea should be equipped with refreshments and refreshments also pay attention to coordination. Refreshments are delicate foods with small portions in the tea ceremony, and are a type of dim sum developed during the tasting process of tea. The refreshments are fine and beautiful, the taste is diverse, the shape is small, the amount is small, the quality is excellent, and the variety is rich, which is the main body of the tea food. Taking the full table of Manhan as an example, the beauty offers tea, four dried fruits, four fresh fruits, four preserves, four fruits, and four cold spots. Four cold meat, four cold vegetarian. The banquet begins with tea:
The specific categories are:
Nuts, such as melon seeds, walnuts,
Dried fruits: such as dried cherry tomatoes, dried kiwi fruit, dried bamboo shoots, and various colors of preserves.
Side dishes: hand-peeled bamboo shoots, dried fish, and even marinated pig ears and the like. Fruits: fruits of all colors.
Dim sum: peach crisp, beef shortbread, koshiki, etc. Bee cake is also a Specialty of Beiping, there are two kinds of yellow and white, the taste is the same. It is steamed with glutinous rice flour and is slightly honeycomb-shaped, hence the name. Extremely soft and slightly sticky, it is very different from sweet bread. A few walnut kernels are crept on the inside and wrapped in a thin tofu skin to prevent sticking to the steamer. Steaming hot and then eating is especially good, most suitable after illness. The so-called big eight pieces are nothing more than oil cakes, indigo flowers, big tap red, tap white, etc., and the small eight pieces are nothing more than chicken fat cakes, rolled crisps, mung bean cakes, groove cakes and the like. The red and white are the moon cakes offered in the Mid-Autumn Festival, and there is some rock sugar in the filling, which is hard and bangy, and is probably only suitable for rabbits to eat. There are vine cakes in Beijing, in the early spring and March, the vine cakes have just been eaten, and the fourth month of the lunar calendar is the season of roses. Making cakes with roses is a seasonal snack that Beijingers like to eat. The rich fragrance of roses is different from the light and softness of wisteria. But it has a long fragrance, and it is suitable for making flavors, flower lotions and pastries. The preparation method of rose cake is exactly the same as that of rattan cake, and it is also divided into two kinds of home and shop, and rose cake is available in April and a half. It can be sold until the Dragon Boat Festival. The rose cake is also in the same form as the vine cake, but the taste is by no means similar. Rose cake is one of the famous Beijing-style pastries in Beijing. Also known as "Inner House Rose Fire Cake". There are also many ways to eat roses, and the flower proverbs include "roses are fragrant, making sweet soups and mooncakes", "roses are fragrant people's hobbies, and rose cakes are cleverly made". In the old days, rose cake was also a snack for large households. According to historical records, whenever Kangxi came to Chengde to escape the summer or go hunting in the paddock, he used this cake as a special food to enjoy.
Snacks: Beijing snacks were first called "snacks", "snacks", "eating food", "tea food", "meeting food", snacks are steamed and fried, such as forks, blind fried, snacks thirteen must. Tea culture has a long history in China, and Beijing also has the "four major teas". The "four major teas" in old Beijing are oil tea, noodle tea, almond tea, and tea soup. It was a snack, and it had nothing to do with tea, who came over to bowl almond tea and drank a longjing, okay, the water was full.
There is a kind of tea food in old Beijing called blind fried, Islamic halal guijiao called tea dish, and Hanmin called white potato bell. White potato bell is a kind of tea dish, that is, a dish eaten when drinking tea. As a dietary taboo, Muslims do not drink alcohol, in order to socialize with relatives and friends at the table, mostly use tea instead of wine, accompanied by tea dishes. The Customs of the Manchus advocate "Morning Tea and Evening Wine" In addition to the feast, morning tea is also prepared with tea, that is, tea dishes. Therefore, tea dishes have gradually become authentic halal snacks. There are many varieties of tea dishes, and white potato bell is one. Before making, you need to prepare: 500 grams of white potatoes (the best of red potatoes), a section of lotus root, 75 grams of caramel, 35 grams of white sugar, about 120 ml of water, 30 grams of cooked white sesame seeds, 1 pot of vegetable oil. First of all, peel and cut the white potatoes into thin slices and air dry to disperse the water vapor; cut the large lotus root into thin slices to stick to the flour; the second step is to put oil in the pot and heat it, first fry the white potato chips, and then fry the lotus chips, all fried into a brown yellow pan; the third step is to put the caramel in the pot to boil, the fried white potato chips and lotus chips are stir-fried in the caramel pot, so that the potato chips and lotus chips are hung with the sugar juice, and then put into the plate, sprinkled with golden cakes, green and red silk and sesame seeds, and can be eaten. This dish is characterized by pleasant colors, golden colors, crispy and sweet aromas, hot and cold. It is generally suitable for autumn and winter production, in addition to tea, it is also a seasonal snack in autumn and winter.