There is tradition in the middle of the miscellaneous
Rough in the middle of the exquisite
Retain the taste of Beijing
Passing on the culture of gastronomy
Food culture in Beijing
Same as the Great Wall, the Forbidden City, and the Summer Palace
All are indispensable to the city
Important signs and cultural symbols
And all kinds of cuisine in Beijing
It is the food culture of Beijing
An integral part
Refreshments are paired with tea drinking activities
A delicate snack
Today, The Cultural Tourism Jun introduces you
Beijing refreshments
"Donkey Rolling" "Mung Bean Cake"
"Tap Red" and "Tap White"
Refreshments in Beijing developed from the lifestyle of the nobility. In the Qing Dynasty novel "Dream of the Red Chamber", a large number of types of refreshments taken by nobles when drinking tea are described, with small patterns, changeable tastes, and cute shapes.
The variety of refreshments in Beijing is very rich, ranging from sweet to salty, crispy to crispy, cottony and hard.
Different teas, pay attention to pairing different dim sum. For example, Pu'er tea can be paired with meat snacks, preserved meat or roasted; green tea can be paired with milk, such as saqima and milk cake. Simplicity and simplicity are self-indulgent.
Donkey rolling
Donkey rolling actually has a proper name, called bean noodle cake. It is said to have been introduced to Beijing from Chengde, Hebei Province. The age is unknown, but it has become famous in Beijing snacks, almost 100 years ago.
Some teachers said that because Chengde in Hebei Produces high-quality yellow rice, it is more abundant than other places.
The earliest method of bean noodle cake is quite complicated, processing the yellow rice noodles, adding water and soft state, but also having to brush a layer of brown sugar juice, and finally wrapped in a clear red bean paste rolled up.
Now most people do this, do not brush that layer of brown sugar juice, saving a process.
The rolled bean cake also had to be rolled in the soybean flour, which looked a bit like a donkey rolling on the yellow soil, so later, the name of the bean noodle cake became a more lively "donkey rolling". I don't have any opinions on the bean noodle cake, and the teachers and masters accept it. After all, the bean cake is coated with soybean flour and sprinkled with rock sugar residue, fruit, sugar and cooked sesame seeds. And the donkey rolls, no. A lot of craftsmanship, passed down, has become a simple version. To gain its form, but to have less of its soul, is just to pass on a name.
Tap red Tap white
Both tap red and tap white are mooncakes, which are specialties of Beijing.
However, tap red and tap white are not only sold on August Festival, they are sold all year round. At the end of the day, it's actually a refreshment.
The mooncake became a fixed partner on August 15, which was a matter of the Ming Dynasty. Previously, both north and south were common pastries with puff pastry and fillings.
Beijing's self-red and self-white are not necessarily necessary to buy a set, you can buy red alone, you can also buy self-white alone, the difference between the two is quite large.
Red is filled with sesame oil or peanut oil, white sugar, rock sugar, green and red silk, melon seeds, pine nuts, and walnuts.
It is stuffed with large oil and sugar, hawthorn and date paste.
They all look like bulging buns, one is brownish red and the other is milky white.
Good self-red, self-white, even if it is put for a long time, the crispy skin will not be hard like stone, and the filling is not easy to say.
However, the newly bought ones will also click and click, because there is rock sugar residue in the filling.
The traditional recipe for tap red is as follows: Bayi powder 100 kg, sesame oil 70 kg, sugar 55 kg, rock sugar 7 kg, peach kernel 7 kg, melon seed kernel 2 kg, osmanthus flower 1.5 kg, caramel 7 kg, stuffed noodles 24 kg, firewood 200 kg, plus packaging, a total of 265 kg; the cost per kg is 4875 yuan, and the retail price per kg is 6400 yuan (16 per kg, one or two each). This is the 1952 tap red production cost report.
One of the interesting things about this report is that there are 16 per pound, one or two each. Isn't this "half a pound eight two"? The era of half a pound and eight or two has passed, and the patterns of mooncakes are too many to count. But many people still like the self-red and self-white that have not changed for more than a hundred years. In particular, the tap red that will click is a pot of jasmine tea, which is the standard afternoon tea of old Beijing.
Mung bean cake
Mung bean cake is a very traditional pastry, there is a slight difference between the north and the south, one with oil, one without oil. Mung bean cake is bright green and cute in color, and it smells like mung bean. When consumed in summer, it has the effect of clearing heat, detoxifying, removing fire and quenching thirst.
In ancient times, mung bean cake, like zongzi, was a must-eat festival food during the Dragon Boat Festival.
The basis of the ancients is that on the day of the Dragon Boat Festival, the Yang Qi is the most abundant in the year, and people are prone to fire and irritability. The mung bean has a sweet and cold taste, which has the effect of clearing heat and detoxification, dispelling heat and quenching thirst, reducing swelling and reducing swelling.
In the summer, people in the north and south will cook mung bean soup to relieve the heat and cool down. Eating a piece of mung bean cake is even more cooling down.
Mung bean cake is a classic cooked raw pastry. First of all, the mung beans are cooked, and after a series of processes such as sun-dried and peeled, the mature mung bean flour is made. Add your favorite flavors and process them. You can put honey, put cream, put osmanthus flowers, in short, put what you like, give everyone full imagination.
Because mung bean cake is so popular, I don't know when it started, it is not the same as Zongzi, only appeared in the Dragon Boat Festival. Many shops sell mung bean cake all year round, and mung bean cake has become one of the famous Beijing-style four seasons pastries.
Content source: "Old Beijing Narrative Food Famous Food"
Image source: Visual China