The best job in the city| learn to make Beijing snacks "Aiwowo" with non-hereditary inheritors

She Zengtai (right), the 5th generation of the Hui kitchen family "Chef House", and Park Xianhua, Korean anchor of CCTV, show the production of "Aiwowo" photography Zhang Linrui

International online news (reporter Zhang Linrui): When it comes to "Beijing taste", it is necessary to say that the taste is delicate and nutritious "Aiwowo". On April 2nd, the Beijing Intangible Cultural Heritage Overseas Communication Project brought the production skills of the Beijing-style snack "Aiwowo" to everyone. The event invited Shezengtai, the inheritor of ancient Chinese court cuisine and the fifth generation of the Hui kitchen family "Chef's House", and the Arabic and Korean anchors of the Central Radio and Television Station to show how to make delicious "Ai Wo Wo" at the Dongsi Hutong Museum in Beijing.

Aiwowo is one of the most representative traditional cuisines in Beijing, with a history of more than 700 years, in addition to the taste of the entrance, there are also rich nutrients. According to records, "Ai Wo Wo" first appeared in the Yuan Dynasty, made of the northern unique grain crop "yellow rice", which was named "No Drop Clip" at that time. In the Ming Dynasty, it was named "Wowo", and after the court spread to the people, people shouted when selling: Oh "Wow", so people added the word "Oh" into it and became "Ai Wo Wo".

At the scene of the event, Shezengtai, the 5th generation of the Hui kitchen family "Kitchen House", showed everyone the production method of "Aiwowo". The production process of "Aiwowo" is simple and convenient, first of all, the sesame seeds need to be fried and crushed, added to the bean paste filling; then the rice is washed and steamed, cooled and kneaded into long round strips, cut into small squeezes; finally, flattened by hand and wrapped in the filling and kneaded into a round ball, and the coconut can be rolled on the outside.

Shezentai has been interested in cooking since childhood, and at the age of five, he entered the kitchen and began to watch his elders cook, and in 1971, he officially learned cooking skills from his father She Chonglu. For Shezentai, cooking is not only a livelihood, but also a belief. Shezentai said: "I have always insisted on preparing all the ingredients myself and do not use semi-finished products. Only by grasping the raw materials can we make the purest, healthiest and safest halal traditional diet. ”