It is said that "the summer is not hot, the heat is at noon", once the summer has passed, I thought that the hot weather had passed, who knew that the autumn tiger was looking at the tiger and killed a horse gun.
In the south, the popular season to eat some glutinous rice, the most basic way is to cook some glutinous rice porridge, drink a mouthful of physical and mental warmth, old Fuzhou likes to eat white balls, white balls are glutinous rice pills, the taste is sweet and delicious.
The small partners in the north will not be convinced, who said that eating glutinous rice is the privilege of the south, on the famous commercial street in Beijing, there is an authentic national intangible cultural heritage - all burned wheat.
<h1 class="pgc-h-arrow-right" data-track="15" > glutinous rice, mythologized! </h1>
China's history of planting glutinous rice is very long, about 7,000 years, when people's staple food is rice, and later with the development of the times, planting technology gradually upgraded, it will be popularized to the whole country.
At that time, there was a saying in the folk that the rice made of glutinous rice was relatively sticky, and it could glue those obscure and evil qi over and firmly attach it to the glutinous rice, so glutinous rice was an indispensable delicacy in ancient sacrificial occasions.
Later, because of its sticky sticky and slippery, after it was passed down to the people, it was often used to make flavor snacks, which were loved by everyone, so now the rice cakes eaten in many places during the New Year's Festival, including the Lantern Festival on the fifteenth day of the first month, are made of glutinous rice.
<h1 class="pgc-h-arrow-right" data-track="79" > carb-water combination, perfect! </h1>
When it comes to carbohydrate with carb water, many people's first reaction is Korean material and Japanese material, in fact, our country is the hidden king of the carbon water industry, and even no Japan and South Korea will choke people to death, the most widely known of which is that there will be no less - burning wheat.
Roasted wheat is also known as piggyback, it is a native Chinese traditional snack, the late Ming and early Qing dynasties originated in the Yuan Capital, and then spread to Beijing, Tianjin called roasted wheat, historical records have about the Yuan Dadu is now Beijing to sell "vegetarian acid stuffing with selling" records.
In the early years, roasted wheat was sold in tea houses, and diners drank thick brick tea or various small leaf teas, ate pastries, and ate hot "piggyback selling", which means "carrying to sell", and then spread to Jiangsu and Zhejiang, people called it roasted wheat.
<h1 class="pgc-h-arrow-right" data-track="80" > national intangible cultural heritage, absolutely not! </h1>
Speaking of the grandfather of roasted wheat, I have to mention that in Beijing's capital, this roasted wheat restaurant located in Qianmen Street, a famous commercial street in Beijing, looks ordinary, but in fact, it has a history of 250 years.
Founded in the three years of Qianlong, at first it was a small hotel wang ji liquor store opened by Wang Ruifu of Shanxi, and it was renamed Duyi in the seventeenth year of Qianlong, and the old shop was originally famous for pork filling, beef filling, vegetarian filling and three fresh roasted wheat in Beijing.
For hundreds of years, a superb process of roasting wheat has been formed in one place, from hot noodles, noodles, hammers to steaming and serving, which requires 14 processes, of which, in addition to the noodles and pressing noodles are purely handmade.
In particular, the hammer pressing skin technique is unique, the skin pressed with the mallet is twenty-four flower folds, representing twenty-four solar terms, indispensable, the shaped roasted wheat has a unique appearance, and the sealing dew filling is not dry, like a flower with buds to be released.
Today's Duyi roasted wheat has become a national intangible cultural protection heritage, and has also won a series of awards and honors, but the production skills are still facing a crisis of inheritance, and I hope that intangible cultural heritage can be paid more and more attention to let the culture continue to be passed on.
Don't forget to eat some drinks, although you don't feel dry when you eat the filling, you will feel thirsty when you eat these lace, and the rice wine brewed from glutinous rice is good, buy it and share it with your family!