Month: April 2013

Saqi Ma is an important representative of the Beijing-style pastries, it’s really a unique charm of pastries, the melted sweet taste often suddenly conquered the taste of diners.

Because The “Saqi Ma” is a transliteration of the word, and thus on the food source, has also experienced some research. Mr. Deng Yunxiang, the addition of Yanjing country in mind, “Saqi Ma transliteration is not Mongolian, Manchu is, is written in different such as Lama snack, that is Mongolian; such as Manchuria cake cake, that is, Manchuria, then. “In fact,” Saqi Ma “is a term first appeared in the the Qing period scholar Fu Heng book” imperial updated Qing Wen Jian “,” Saqi Ma, flour sesame oil fried, syrup blending book will Saqi Ma interpreted as “a dog with milk sugar dipped, derives its name from Saqi Ma initial approach, which is northeast resembling a dog breast wild berries accessories. Sugar dipped fried dough sheet by honey, through Tangban. Saqi Ma actually the Manchuria cake is one of the three hills worship offerings of the Qing Dynasty outside the customs. The full entry Saqi Ma accessories play changes become rich selection of raisins, the hawthorn cake bars (d), plums, melon seeds, “dog milk” and the name gradually became forgotten world .
Saqi Ma generally listed in the autumn and winter, cut child and neatly stacked Saqi Ma production, storage. The traditional approach is more conventional: the first eggs, milk, sugar and flour into a paste, flour made of thin strips (or hand-made bar) with a colander, blasted into the hollow bar into the pan, then add the honey in the mold pressing, on the pot a little steamed, and then on top sprinkled with sesame seeds, melon seeds, green their names or D hawthorn cake box to cut the height of about one inch, about two inches. With the progress of the times, Saqi Ma spread throughout the north and south, around retain their basic material based on the materials of small change, but the most orthodox system of law is to stick at the bottom of Saqi Ma full cooked sesame seeds, ensure that the deposited layers do not adhesion. Was this coveted Saqi Ma intertwined with egg aroma, complex flavor of honey, sweet cakes entrance Xirun, unique style.

In recent years, the traditional beauty point Saqi Ma has to go abroad to become a popular fragrance to Southeast Asia and other places of leisure snack.

Ai Wo Wo is a traditional Muslim snacks, someone call the “Love Wowo. People also spread a poem about Ai Wo Wo: “white sticky glutinous rice into the steamer, the Assorted stuffing noodles rub. Muddy not wait to cook like rice balls, Islamic judge and Ai Wo Wo.”

Ai Wo Wo is made of glutinous rice, glutinous rice before taking a dip in production long time, and then on the pot and steam for more than an hour, and then remove with open blisters until the rice is absorbing enough water into the pot to steam for half an hour pan. Then cooked glutinous rice rice dough, pulling into the agent, pressed into a small pie, encrusting. “Wowo” knead meters dough encrusting small spherical, and press a dimple in the top of the snack ball with your fingers. Ai Wo Wo in the package stuffing is very careful selection and a good walnut, sesame seeds, plums, sugar and honey sweet-scented osmanthus and other fine pieces and mix well together. Wowo generally four or five centimeters in diameter, roll on the surface of rice on the pot steamed for aesthetics, generally, Wowo at the point red dot.

Ai Wo Wo made is generally endearing as its name. It shape of snowball dough inlet micro-sticky, soft, cool taste Ai Wo Wo, which wrapped assorted big stuffing tasted a hint of fragrance compound sweet flavor.

Jiaqing, Daoguangnianjian poet Li Guangting particularly fond of this snack, “Rural words amusement”, he wrote: “Wowo whom glutinous rice flour, shaped like a the Lantern Festival powder Lai, sugar stuffing, steamed, outside grits thin powder, a concave, hence the name Wowo the food of the field, whom cereals surface, or to pounds Xu, the clutch as the old, undone. ”

It is said that in history, Ai Wo Wo Chuxiu came about it! According to legend, the Ming Dynasty, “Chuxiu” to a Muslim chef, he brought some halal food from home “Ai Wo Wo” is eating with relish, saw a maids of honor of the Queen’s palace, he would come up with some entertaining ladies, The taste of the ladies feel good to eat, he brought some back presented to the Queen, the Queen has long been tired of the delicacies of the palace. Feel very light snack and sweet, immediately let the Hui chef living in the “Chuxiu” queen and concubines do this kind of snack. “Ai Wo Wo” has become the new darling of the pastry the “Chuxiu”.

“Everybody says that sugar-coated haws children acids, acid inside it is wrapped in sweet …… candied fruit, good-looking bamboo children wear, it symbolizes happiness and reunion, happiness and reunion with clusters, there is no worry did not bother to …” a “sugar-coated haws “sing to the north and south, sugar-coated haws sent to people’s hearts.

Sugar-coated haws is one of the characteristics of old Beijing snacks. The According to legend the Songguangzong Shaoxi, the most favorite of Mitsumune yellow chaise sudden illness, Chafanbusi, then increasingly gaunt, pale and thin. Physician with a lot of valuable medicinal herbs, chaise ill and can not be cured. The emperor had no option but posting times and doctors. A quack Jiebang the palace, for the yellow chaise diagnose the troubles of a prescription: “with rock sugar and red berries (hawthorn) suffering, before each meal to eat five to ten.” We all started skeptical, but the doctor can not tell the Half Moon Royal disease quasi-mend, so by side decocting only do not want sweet and sour Royal children quite to the taste of children, also insist on taking a half months, do not want, the concubine disease really scheduled healed. Overjoyed Mitsumune, generous rewards doctor.

Later this prescription spread to folk, people improved, dipped in sugar red fruit the size of the two with a bamboo stick to string together big guy below, a little man in the above, the shape of gourd is very similar. And because the hoist with Fluke homonym of the word, auspicious, so we put this candy called “candied fruit children.

Gradually, people on a bamboo stick string red berries growing number of bright red hawthorn neatly arranged by size on a bamboo stick sub, wrapped in transparent taffy, a string of sugar ball like a bar Being filled with the fruits of branches, shining brilliantly, people can not help but open the appetite. Coupled with maltose It is a bit off, slightly bang bang crisp, sugar wrapped in bright red hawthorn and knees, and covered with a thin sweet crispy, both with sweet but not greasy, acid teeth.

Not to mention the candied fruit child affordable, according to the Ming Dynasty distinguished medical scientist Li said: “hard-boiled chicken meat hard into the hawthorn the number of teeth that is easily broken, its consumption to the power of the plot, the cover can be pushed men.” the effect is even more was the people’s favorite. Modern medicine has also proved that the Hawthorn is rich in vitamin C, vitamin E, carotene and other nutrients and dietary fiber, is a good antioxidant that can improve immunity. In addition, hawthorn contain a variety of active substances, improve heart activity, soften blood vessels to lower blood pressure and cholesterol. Thus, in Beijing, as long as the Mid-Autumn Festival is over, the music like selling sugar-coated haws cries resounded through the streets, the Spring Festival is the season of sugar-coated haws sell, from New Year’s Day to fifteen temple in Beijing, the crowds four shuttle sugar-coated haws figure. Today, the pattern of the old Beijing candied fruit children more and more, in addition to red berries, yam, mountain beans, oranges, water chestnuts, bananas, kiwi, really be described as dazzling, as well as stuffed red fruit: peach stuffing, red bean paste, jujube paste filling.

Boiled mutton, also known as “the lamb hot pot, through continuous improvement, the original large wok replaced refined copper pots, the raw materials used in Inner Mongolia Lamb, only the” brain “,” Sancha “,” cucumber of “the five parts of the meat, and picked off the fascia and bone at the end of the compaction of frozen, sliced ​​code in the session. This selection of lamb cooked easily broken, delicate taste, delicious, together with the Central Plains spices – sesame, chives, bean curd, boiled mutton taste even more delicious, but also to avoid the topic to popular taste in addition to lamb . The boiled mutton Beijing with its advantages to become Beijing cuisine is a must.

Beijing boiled mutton the origins argument variety of multi-pass mutton originated in the Yuan Dynasty. When Kublai Khan, the commander of the army expedition to the south. These brave and skilled Mongols as to eat the lamb-based food a day, Kublai Khan commanded to the underlying support from a big pot, light a fire and killing sheep. May Spies flew revenue report enemy approaching. Hungry Kublai one waiting to eat the lamb, he ordered the troops seed money side to side shouting: “lamb! Lamb!” Chef knows his irascible, so quick-witted, knife and cut more than a dozen pieces of thin meat, stir in boiling water a few, to be flesh-colored a change, fishing into the bowl immediately, Samuel fine salt. Ate bowls of Kublai Khan led his army stood ready to meet the enemy, the results hit the ground running.

In preparation for the celebration of the feast, Kublai specifically to cook do that road lamb pieces. The chef chose sheep tenderloin, cut into thin slices, matched with a variety of condiments, generals to eat was full of praise. The chef Mangying stepped forward to say: “This dish is no name, handsome Lord Ciming Kublai Khan smiled and answered:” I think is called ‘lamb’! “From the” lamb “became a palace cuisine.

It is said that until the dynasty years, the Mutton “Donglaishun” old treasurer bribed the eunuchs from the palace to steal the “lamb sauce recipe,” lamb “was able to be sold in the city Restaurant and soon Beijing to catch on and become Beijing’s traditional flavor.

Boiled mutton meat is tender, not greasy smell of mutton Department of Beijing cuisine traditional flavor. Moment, as much as boiled mutton restaurant Needless to say, Muslim Muslims gathering area the boiled mutton authentic original taste, a new breed of places represented by Ding Ding Xiang, a choice of lamb hot pot there learned a lot of foreign elements, boiled mutton The copper pots become one of a small pot, not only authentic shabu shabu Hong heighten the atmosphere, as well as elegant and stylish environment. Brand from the grasslands of Inner Mongolia Little Sheep Although it is not the traditional flavor of old Beijing, but the new way of eating is also popular. Varieties, tea pot, chrysanthemum pot innovation.

The boiled mutton raw materials castrated sheep to of Inner Mongolia Xiwuzhumuqin flag. Each sheep 40 to 50 pounds of weight is appropriate. Whichever mill crotch, size Sancha, cucumber, on the brain and other parts of the meat, about 13 pounds. Catty Rouqie out an inch wide, four-inch long piece about 80. Boiled mutton Ingredients In addition to lamb, as well as head of cabbage, fans and dried shrimps. Auxiliary materials chives, coriander, fermented bean curd.

Beijing is the capital of China, is also one of the famous ancient capital in Chinese history. Beijing because of its unique historical background, political status and economic base, Beijing cuisine can continue to absorb the essence of around diet and incorporate flavor around, forming a unique flavor.

The basic characteristics of Beijing cuisine: the choice of materials stress, knife skills, seasoning and varied, rigorous heat, pay attention to seasonal focus Zuoshan the. Pay attention to taste fresh and crisp, fresh and refreshing, to preserve the original flavor, color, smell, taste, shape, five superb and asked to do. Beijing cuisine, the most distinctive was the roast duck and boiled mutton.

In addition, there are many commendable features snacks, such as With the Qing Dynasty capital Beijing cuisine Saqi Ma.