<h1 class="pgc-h-arrow-right" > This issue of the guide: looking for the "court" style of old Beijing snacks, taste the taste of the old times, Beijing Jubaoyuan Tandian (2).</h1>
To say that the old Beijing snacks, there are several are highly respected, Jubaoyuan counts one. Although I have been in Beijing for many years, I have not been to it once, and I know very little about his snacks, but I am not unfamiliar with Beijing-style snacks and snacks, and this time I also took the opportunity to taste his home.
Just got off the bus and saw a long queue at the front window, it seems that there are a lot of foodies in this mouth, and there are many people lined up at the four windows.
Just wondering, the window is marked with white rice cake, lotus leaf cake, cooked food words, originally thought you can enter the restaurant, sit there to order a few snacks, to find out that eating this Beijing snack can only be packed! (I don't know if I can dine in)
Go upstairs and drink a bowl of mutton soup, the people queuing at the window below are few, just go to buy some packaging and go back to taste, after all, it is not easy to take a taxi back. The window marked With White Rice Cake sells lotus leaf cakes and kidney bean cakes, and you have to go to another window to eat donkey rolls, ai wo wo, sugar ears and pea yellow.
The price of rice cakes and koshiki cakes is 19.8 yuan / 500 grams, you can come to half a pound on the scale, this thing is quite pressed scale, more than a dozen dollars basically can not come too much. Next to the window is marked with a sign without preservatives, basically can not be stored for too long, it is best to buy it and eat it immediately, so as to ensure its taste.
I bought two pieces of kidney bean cake, one piece of red beans and one piece of mung bean, and then added 15 yuan of koshiki cake, which cost a total of 40 yuan.
Ai wo wo, fried cake and sugar ear are all 3 pieces a piece, on a sale, want to come how much at will, I will come to taste what it tastes.
Kidney bean cake was originally a traditional food eaten by the folk in the old Beijing area, and it is said that it was passed down to the palace when Empress Dowager Cixi was introduced, and was appreciated by the empress dowager, and gradually became a famous court snack, and finally spread to the folk until today.
Kidney bean cake is composed of two kinds of beans, generally white kidney beans plus mung beans or red beans after processing, the texture of the pastry is very soft, and the kind that will fall off the slag when touched.
The kidney bean cake in Niu Street is not as finely made in restaurants, the shape is not so good, and the traces of handcraft may be more obvious, obviously not the kind of sieving, and the skin of the beans can be found in the pastry.
The upper layer of thick is kidney beans, eating in the mouth has a feeling of sand, and even the granular feeling of kidney beans, sweet and not greasy to eat, belongs to the sweet and delicious, soft and delicate kind, need to take a sip of water. Mung beans and red beans are also not mixed with too much sugar, belonging to the original kind, perhaps to take care of more friends who can't eat sugar.
Personally, I think that kidney bean cake is indeed delicious, a bit like the feeling of eating sticky bean buns in my hometown, if you can add a little sweetness, it is more in line with my appetite.
Donkey rolling is also thick bean paste filling, and the old home method is somewhat different, the above yellow is cooked soybean noodles, fragrant, sticky, sand does not seem to be able to fully describe its delicious, only you come to taste it, this donkey roll really want to praise it!
Pea yellow is a slightly sweeter snack, the color is not so yellow, which is reflected in many old Beijing pastries, that is, completely with the help of the color of the ingredients themselves, less auxiliary pigments.
Pea Yellow, also known as Pea Yellow, is a traditional Snack in Beijing. Peas are usually ground, peeled, washed, boiled, sugar-fried, coagulated, and cut into pieces. After the finished product, the appearance is light yellow, the taste is sweet, and the mouth is refreshing.
Because the block is relatively large, I am biting to eat, there is no point of "martial eating" of the foot, but it is more rugged, the taste is sweet and not greasy, the fragrance of the peas is faintly recognizable, the mouth has an aftertaste, this pastry is a kind of recommended, you can taste.
Lotus leaf cake is also a kind of rice cake, thick date paste almost more than glutinous rice, as if there is a feeling of red beans, sticky and delicious, jujube is already muddy with a unique jujube fragrance, eating hot will make your mouth can not stop.
Aiwowo taste is soft and delicate, small in size, one bite at a time, sticky and cool, a little sticky rice cold cake and green dough meaning, are sticky rice products, however, my good feelings for Aiwowo are higher than the above snacks, perhaps its soft glutinous sweetness touched me, just in line with my wishes.
The main ingredients of Aiwowo are glutinous rice flour, flour as the outer skin, the filling of the inner bag is rich in variations, there are walnut kernels, sesame seeds, melon seeds, yam puree and other nutrient-rich natural ingredients, the texture is sticky, the taste is sweet, the color is snow white, often decorated with red hawthorn cake, beautiful and festive. Because of its thin powder on the outer skin and a concave on it, it is called Aiwowo.
Sugar ears are aptly named, sweet to the bone, you can see it from the color, it sticks to the feeling of the hand, you know that the three knives of hemi are from the true tradition of the family, sweet and sweet.
The fried cake is different from what I imagined, because my hometown also produces this thing, but Jubaoyuan's fried cake is famous for its crispness, even after two hours, it is still firm and crispy, and the bean paste inside, no, called bean paste is more appropriate, the filling is full, and the feeling of fullness is very strong.
Old Beijing snacks seem to have a lot of immortals in the palace, and some hotels also make it very exquisite, which also casts a mysterious color on Beijing snacks. Most outsiders come happy and satisfied to see the aroma, while some diners simply solve the snack on the side of the road, and may want to taste other flavor snacks.
For me, the old Beijing snacks should be sweet, salty and salty, do not interfere with each other, some still retain the traditional practices and simple flavor, not pretentious at all, there is a sense of grounded inexorability, if you are interested in pea yellow, Ai wo wo, occasionally eat or good choice. #寻找头条生活家 #
Today the dish is not salty, the taste is just right, I am Hui Ge, the catering manager. Friends who like food can pay attention to me, this article is the original chef Hui Ge, it is not easy to take pictures and code words, and it is strictly forbidden to copy and carry bad media. Everyone is welcome to like, bookmark and retweet! Thanks for the support! 【Original content Plagiarism must be investigated】
#夏季乐悠游 #