Beijing snacks have always been known for their "exquisiteness", such as the most famous brine, fried liver and other foods, in the early years were the exclusive "scraps" ingredients for the poor, but now affected by the historical background of the Manchu Qing Dynasty, coupled with the rising prices of ingredients, the value has long been different from that year.
Of course, then again, these are all foods derived from the bottom society in the process of rule after the Manchu Qing entered the Guanguan, and those cuisines from outside the Guanxi have gradually become the mainstream with the consolidation of the manchu position.
For example, the Manchu famous eat "Sachima", at that time it was a relatively high-standard dim sum, ordinary street food can not be compared with it, and even loved by Cixi Lafayette, and now with mung bean cake, vine cake, rose cake and called Beijing-style four seasons pastry.
For example, the "Records of the Yanjing Dynasty" during the Guangxu period of the Qing Dynasty has a record:
These ingredients seem very ordinary today, but in the early years, it was not easy for ordinary people to obtain them, and the "sachima" as the main ingredient was definitely the existence of "net red snack level" at that time.
In that year, Sakima was originally a sacrificial object outside Guanwai, and its title was also transliterated from the Manchu language ᠰᠠᠴᡳᠮᠠ (sacima), and there were also several different ways of writing such as Sakima, Sachima, and Sakima, but in short, they were all the same thing.
However, it is worth noting that according to the "Imperial Supplement to the Qing Wenjian" published in the thirty-sixth year of Qianlong (1771 AD), shaqima at that time was called "sugar entanglement", which was made by frying white vermicelli in sesame oil and then mixing it with sesame sugar, (sugar) syrup, and sesame seeds.
That is to say, from the middle to late Qing Dynasty, from vermicelli to noodles, fried to baked, the materials and production process of Shaqima have changed greatly.
<h1 class="pgc-h-arrow-right" data-track="33" > the origin of Sachima</h1>
There are three theories about the origin of Sachima.
First, the old man who sold dim sum was knocked over by the horse, and the next day he made a "kill horse" snack to vent his anger.
Second, when a certain general urged the snack, he made the cook in the house mistakenly hit and bumped into this thing, and when asked about the name, he blurted out "kill the horseman".
The third was the Qing Taizu Nurhaci Expedition, on the way there was a general named "Saqima" to offer dim sum, the former was full of admiration, so he named it after the general.
Of course, the legend is always a legend, the credibility is not strong, in fact, Sachima means "dog tit dipped in sugar" in Manchu, this dog tit refers to a wild fruit in the northeast region, but it was later replaced by raisins and green and red silk.
In short, sachima is not so complicated in both its approach and origin – fried noodles, hung with syrup, garnished with preserved fruit, fixed and shaped and cut into pieces, but now the process is more refined.
It is just a specialty food spawned under a specific environment, which is amazing, but more or bland.
<h1 class="pgc-h-arrow-right" data-track="41" >- light fat said</h1>
I remember when I was a child, my father went to Beijing on a business trip and brought back two fruit boxes with a variety of snacks, including "Sachima", which tasted very outstanding, but only later did I know its name.
On the market today, there are also "Sachima" in the form of snack packaging, and there are many types, but if you taste it carefully, it is still not as good as the taste of that year.
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