Post by blackcloud on Nov 18, 2013 4:26:56 GMT -5
Jiao Quan
Jiao Quan is a simple of Beijinger especially for old generation. They had grown up with it and had it in their breakfast everyday. Local Beijing citizens love Jiao Quan. But when they have it, there must be with Dou zhi (Mung Bean milk). Actually, Jiao Quan just is crispy and golden circle. It seem like a thin Doughnuts but the taste does not sweet as Doughnuts. It is very smelly with burnt taste. How special it is, just try it!
Wang Dou Huang
Traditionally, Wandouhuang is served throughout the Spring. It is also a popular snack is the annual temple fair in Beijing. Wandouhuang was originally mentioned in the novel far back in the Ming Dynasty and became listed in the loyal cuisine in the early reign of QianLong , Qing Dynasty. This little square looks like a cheese however the taste totally different which is not too sweet, not too light just right for you. The original taste Wandouhuang you can find in Huguosi Food Street in Beijing China vacation deals.
Lvdagun
Lvdagun is term for glutinous rice rolls with sweet bean flour, is one of the oldest snack in Beijing. To prepare it, first mix glutinous millet flour and water to a soft dough, and steam the dough, then stir fry soybeans until done and grind them into powder. After that, sprinkle sweet bean flour onto the kitchen board, lay the cooked glutinous millet flour over it. Roll the dough out thin and put a layer of red bean paste(or black sugar)on the top of it. Next, roll it up and cut it into 100g pieces and then sprinkle white sugar over it. it is required to lay the stuffing evenly and make each layer distinct. Lvdagun has a yellow skin and tastes sweet and sticky, and carries a strong fragrance of soybean flour affordable china tours. The snack is named glutinous rice with sweet bean flour because soybean flour is the main ingredient. Nut whey then is it called Lvdagun? Because of that at the end of the preparation process, it has to be rolled in soybean flour, which looks like a donkey rolling about on the ground and kicking up a cloud of dust.
Aiwowo
Aiwowo looks like a small snow ball. It is made by sticky rice. It boast of the following characteristics: it is ball shaped, sticky, soft food that is sweet and delicious, Aiwowo enjoys a long history. Here is the recipe of Aiwowo. Fist wash the sticky rice and marinate it in water, then braise it in a steamer. Cool it and knead it evenly, tear it into little balls and press them into around wrappers. The stuffing inside the wrappers is walnut meat, sesame kernels, shelled melon seeds, greengage, hawthorn cakes and white sugar. Aiwowo was originally called ¡°Wowo¡±. As legend would have it, there was an emperor who was very fond of this snack. Whenever he felt having some, he would say :¡±yu ai Wowo, literally I would like some Wowo¡±. After year, the snack became accessible to ordinary people. Common people could not and dared not obtain this snack to eat. For many years, it was exclusive for the emperor, the spelling of ¡°yu ai¡± changed to ¡°Aiwowo¡± which the name still goes by today.
Jiao Quan is a simple of Beijinger especially for old generation. They had grown up with it and had it in their breakfast everyday. Local Beijing citizens love Jiao Quan. But when they have it, there must be with Dou zhi (Mung Bean milk). Actually, Jiao Quan just is crispy and golden circle. It seem like a thin Doughnuts but the taste does not sweet as Doughnuts. It is very smelly with burnt taste. How special it is, just try it!
Wang Dou Huang
Traditionally, Wandouhuang is served throughout the Spring. It is also a popular snack is the annual temple fair in Beijing. Wandouhuang was originally mentioned in the novel far back in the Ming Dynasty and became listed in the loyal cuisine in the early reign of QianLong , Qing Dynasty. This little square looks like a cheese however the taste totally different which is not too sweet, not too light just right for you. The original taste Wandouhuang you can find in Huguosi Food Street in Beijing China vacation deals.
Lvdagun
Lvdagun is term for glutinous rice rolls with sweet bean flour, is one of the oldest snack in Beijing. To prepare it, first mix glutinous millet flour and water to a soft dough, and steam the dough, then stir fry soybeans until done and grind them into powder. After that, sprinkle sweet bean flour onto the kitchen board, lay the cooked glutinous millet flour over it. Roll the dough out thin and put a layer of red bean paste(or black sugar)on the top of it. Next, roll it up and cut it into 100g pieces and then sprinkle white sugar over it. it is required to lay the stuffing evenly and make each layer distinct. Lvdagun has a yellow skin and tastes sweet and sticky, and carries a strong fragrance of soybean flour affordable china tours. The snack is named glutinous rice with sweet bean flour because soybean flour is the main ingredient. Nut whey then is it called Lvdagun? Because of that at the end of the preparation process, it has to be rolled in soybean flour, which looks like a donkey rolling about on the ground and kicking up a cloud of dust.
Aiwowo
Aiwowo looks like a small snow ball. It is made by sticky rice. It boast of the following characteristics: it is ball shaped, sticky, soft food that is sweet and delicious, Aiwowo enjoys a long history. Here is the recipe of Aiwowo. Fist wash the sticky rice and marinate it in water, then braise it in a steamer. Cool it and knead it evenly, tear it into little balls and press them into around wrappers. The stuffing inside the wrappers is walnut meat, sesame kernels, shelled melon seeds, greengage, hawthorn cakes and white sugar. Aiwowo was originally called ¡°Wowo¡±. As legend would have it, there was an emperor who was very fond of this snack. Whenever he felt having some, he would say :¡±yu ai Wowo, literally I would like some Wowo¡±. After year, the snack became accessible to ordinary people. Common people could not and dared not obtain this snack to eat. For many years, it was exclusive for the emperor, the spelling of ¡°yu ai¡± changed to ¡°Aiwowo¡± which the name still goes by today.