The history of barbecue in old Beijing

1. How long is the history of Beijing snacks? The history of barbecue in Beijing can be traced back to the ancient nomadic people in the north.

The most important thing in Beijing barbecue is to choose meat. Among them, the black-headed and tail sheep and mutton to the west of Zhangjiakou is the best, with tender meat and delicious taste. There are famous barbecuers in Beijing, including barbecue season famous for roast mutton and barbecue bay famous for roast beef. At that time, Beijing was known as the "South Bay North Season".

Most of the tripes are snacks. Fried tripe is the fried tripe of fresh beef or mutton. After cleaning and sorting, it is cut into strips, fried with boiling water, and served with sesame sauce, vinegar, Chili oil, chopped green onion, bean curd and other seasonings. The texture is tender and crisp.

There are many old brands of tripe in Beijing, such as tripe stone in Tianqiao, tripe king in Dongan market, tripe Zhang in Shichahai, tripe Yang, tripe wind and tripe man. Beijing has a long history of making bean juice, which began as early as Liao Dynasty or Song Dynasty. Bean juice is a good thing boasted by old Beijing, and it is also the most representative local snacks in Beijing.

It is made from what is left after being used as starch or vermicelli. It looks gray-green, tastes sour and sweet, and has a special taste.

Kimchi tastes better, especially for people who try it for the first time. Because of its unique taste, most people find it hard to swallow, but when you try again, you may like it.

Many people have the habit of drinking bean juice and even look around. Soybean milk is rich in protein, vitamin C and dietary fiber, which plays a certain role in stimulating appetite, relieving summer heat and detoxifying, which is one of the reasons why soybean milk is widely welcomed by people.

The strange smell of soybean milk is not acceptable to everyone, but Beijing people have been drinking it for thousands of years. It seems that all the people who can drink bean juice are real Beijingers.

Pea yellow in old Beijing is divided into thick and thin. The coarse pea yellow is poured into the casserole and is now cut and sold.

Fine pea yellow can be put for a few days, which is said to be Cixi's favorite dessert in her later years. The biggest feature of pea yellow is its delicate taste and instant melting in the mouth.

The work of pea yellow is more complicated. Beans must choose the best white peas, bean paste should be carefully filtered, moisture should be appropriate, and the heat should be just right to make good pea yellow.

Pure pea yellow can be tasted in many places in Beijing, such as Fangshan Hotel in Beihai Park, which specializes in palace snacks, and Long Fu Temple snack bar and Huatian snack bar near Huguo Temple. Aiwowo is a traditional snack in old Beijing. Every Spring Festival, various snack bars will add this snack one after another.

Now it is available all year round. Aiwowo has a long history. It was called Aiwowo in Yuan Dynasty and Aiwowo in Ming Dynasty.

This food is made by washing and soaking glutinous rice, steaming it in a steamer, cooling it, kneading it evenly, grinding it into small doses, pressing it into a round skin, and wrapping it with sesame, sugar, pea paste, jujube paste and bean paste. Donkey rolling, commonly known as bean flour cake, is to steam yellow wheat or glutinous rice flour, then roll it up with red bean paste, cut it into small pieces, roll it outside the yellow soybean and sprinkle with sugar.

The surface of snowball is golden and sweet, and yellow rice flour surrounded by brown bean stuffing can be seen on the cross section, which tastes soft and tender. In the past, donkeys played an important role. It loves to roll on the yellow sand rolling land, and its shape is like a donkey rolling on the loess, stained with a layer of yellow mud, hence the name.

Enema is one of the special snacks in Beijing. The earliest store selling enemas was Fuxingju.

Fried enema is to pour the seasoned powder and minced meat into the fat sausage, cook and shape it, cool it and cut it into thin slices. Fry in oil before eating, sprinkle with salt and garlic water, and then insert small bamboo sticks to eat.

2. Introduction to the History of Old Beijing Hotpot; Old Beijing Hotpot has a long history. Hot pot, called archaic soup in ancient times, is named after splashing when boiling water is fed. It is an original food in China with a long history. Unofficial history, old Beijing hot pot still originated from Mongolian army. Because of the cold and high mountains, it is not easy for soldiers to eat hot food. When the hot pot is set, they naturally want to eat around noisily.

The steed hissed five steps away, and the snow melted on the steam. This bold background conforms to the temperament of hot pot. So from the root, hot pot has lively genes. The customs of the Central Plains are obviously different. For example, there is a glimmer of green in an old bottle, a hint of red in a quiet stove, and a feeling of snow in the evening outside. How about a glass of wine inside? . The purport is lofty and the artistic conception is profound, but it is too lonely, which is quite different from the spirit of hot pot shirtless.

Extended data

Hotpot culture: Hotpot is not only delicious, but also contains the connotation of food culture, which adds elegance to people's taste. When eating hot pot, friends and relatives of men, women and children gather around the steaming hot pot, arm in arm, waving, full of warmth and harmony, which is very suitable for the traditional culture of China.

Speaking of hot pot, I have always stubbornly believed that the old Beijing hot pot is authentic. Copper pot, charcoal fire, fat and thin mutton, tender vegetables, sesame paste mixed with shallots, and reddish fermented milk are all standard items that can be written into textbooks. I know that the mandarin duck pot in Chongqing, the spicy pot in Sichuan and the seafood pot in Guangdong are bound to rise up and speak well of themselves, and finally quarrel with a bunch of Wang Po.

Cooking is fragrant, and hot pot pays attention to the dark fragrance between lips and teeth. And pure hot pot only recognizes mutton, not beef, not fish and shrimp. At the same time, vegetables need to be strictly lined up when they enter the pot. Chinese cabbage is the most peaceful and slightly sweet, which will provide the most loyal support for the original flavor of mutton, so it is suitable for the first place. When coriander is served, the hot pot banquet will be over.

Fenghuangwang-laobeijing hotpot

Baidu encyclopedia-hotpot

3. How old is the old Beijing Hutong? That is, the hutongs in old Beijing are mostly called "Hutong", Shanghai is called "Lane" and Guangzhou is called "Hutong".

The name of "Hutong" in Beijing was originally transliterated in Mongolian, meaning the passage between tents (yurts). This name has been used since the Yuan Dynasty and has a history of more than 700 years. Beijing was the capital of Liao, Jin, Yuan, Ming and Qing dynasties. Palace, imperial city, palace, official residence and houses with relatively high social status are all quadrangle buildings facing south.

The streets and alleys in Beijing are arranged according to the rules of the Beijing-Wei line, that is, the main street runs through the north and south of the city, while the hutongs and alleys mostly run east and west. This ancestor's "chessboard" master plan for urban construction has a rigorous layout and extraordinary momentum, which is very suitable for urban traffic, residents' life and defense in ancient feudal society.

This is unique in the history of world urban construction, and it has high architectural artistic value and historical and cultural significance. According to historical records, there were more than 600 hutongs in Beijing in the late Ming Dynasty and 978 in the Qing Dynasty, 1330, 1949.

However, with the demolition and renovation of dangerous houses, there are still 459 hutongs in Beijing. Shichahai area is the central area of old Beijing, where hutongs and houses have been protected, maintained and transformed by the state.

Visiting hutongs can be self-help or organized by travel agencies. Chinese and foreign tourists can visit on foot, or take the ancient human tricycles to walk around here.

Visit the classical hutongs and quadrangles in Beijing, see the daily life of ordinary people, and learn about Beijing's history, culture and social customs. Organized tour groups can also visit the residents' homes, package jiaozi with them, have dinner and make friends. It's fun.

Visitors can visit Guo Moruo's former residence and Gongwangfu while visiting Liu Yin Street and other hutongs. You can also taste authentic Beijing snacks and Mongolian barbecues along the Shichahai coast, and you can also buy satisfactory souvenirs of Beijing handicrafts.

The history and detailed introduction of Beijing snacks have a history of at least hundreds of years. However, due to Beijing's unique historical background, political status and economic foundation, Beijing cuisine has already jumped out of the limitations of local cuisines and gathered the essence of national famous dishes, which is more suitable for all tastes.

Various Beijing-style restaurants have different origins and become an integral part of Beijing cuisine because they have lived in Beijing for a long time. For example, the white meat dishes in the casserole house are originally Manchu flavor, Quanjude roast duck comes from Shandong, and Donglaishun, Hongbinlou, barbecue season and so on all have their own flavor. In addition, the "important members" of Beijing cuisine-official cuisine, mainly Tan Jiacai and Li Jiacai, were developed from the cooking skills of the mansion by some southern Han bureaucrats or Manchu nobles who paid attention to diet. Palace cuisine on the top floor of Beijing cuisine is the product of continuous improvement from generation to generation of chefs. The variety is complete, extremely exquisite and delicious. After a hundred years' development, "Beijing Roast Duck, Palace Cuisine, Tan Jiacai, Barbecue and Instant-boiled Mutton" are now called the five famous traditional dishes in Beijing.

5. The history of barbecue extends to the early concentration of The Complete Works of Hanshu. There are two pictures, one from the stone statue of Zhubi Stone Chamber (see figure 1) and the other from the stone carving of Xiaotangshan Tomb Road (see figure 2). Both of these paintings depict the barbecues of ancient people, and they are works of the Han Dynasty. Some people think that the age of Zhu Bi's stone chamber is later than Wei and Jin Dynasties. )

Barbecue is a famous specialty in China. It is recorded in the history of Good Diet in the Ming Palace that whenever there is snow, people will enjoy plum blossoms and eat roast mutton in the greenhouse. The earliest barbecue was to cut beef or mutton into cubes, soak them in chopped green onion, salt and soy sauce for a while, and then bake them. In the late Ming and early Qing dynasties, Mongolians slightly cooked large pieces of beef and mutton, and then cooked them with cow dung. By the early and middle Qing Dynasty, after continuous improvement and development, barbecue technology was becoming more and more perfect. In the twenty-five years of Daoguang, the poet Yang Jingting praised in Dumen Miscellaneous Taste:' The barbecue is delicious in winter, and the jars are surrounded. It's best to roast it tender, and it's best to burn it with a knife when it's drunk.

Barbecue Bay and Barbecue Season, located on the north bank of Shichahai, Xuanwu Mennei Street, Beijing, are the two most famous barbecue shops in Beijing. Two stores, one in the south and the other in the north, are called the south and north seasons. Barbecue Bay was founded in the 25th year of Kangxi. At first, the owner Wanmou took his buddy and pushed a trolley with a barbecue on it, selling barbecue along the street from Xuanwumen to Xige. During the Xianfeng period, a fixed facade was set up in Xuanwumennei Street, specializing in roast beef. Roast beef is tender, smooth and delicious, with attractive flavor. The barbecue season started in Tongzhi for three years, and the owner was Ji Decai. At first, he set up a stall to sell barbecue beside the scenic Yinding Bridge in Shichahai. It was not until 1 120 that a store opened on the north bank of Shichahai, specializing in roast mutton. Roasted mutton is smooth and delicious, and it makes people tired after eating for a long time.

6. Introduce the landlord of Beijing Hotel. Hello, Cuimingzhuang Hotel has Shanghai Shikumen Restaurant, which is a local dish. This is not bad.

When you go out, there is a big bowl house and old Beijing-style food, which is convenient in a few steps. There is an East Banquet Pavilion at the crossroads, with roast duck, Cantonese cuisine and Sichuan cuisine. Business is very hot. Many foreigners eat there, and I often go there. The dishes are exquisite and smack of a small palace.

There is also the Leopard International Cuisine Baihui Buffet nearby. It's convenient to walk a few steps without a car. The most famous restaurant is Jintang Restaurant, which is my great love. Its popularity in Beijing is really too high. Mainly soup, very good, especially all kinds of soup and sauce fried duck slices. That's great. Now it makes my mouth water! I want to eat simply, and there is also a half-acre garden (Wangfujing branch), which is simple, affordable and delicious.

-The above restaurants are within walking distance. -You'd better go to Qianmen Head Office to eat authentic Quanjude, or go to Hepingmen Branch. Now there are too many franchisees in Beijing Quanjude, some of them are just so-so! You take bus No.2 and get off at Dashilan Station. It's convenient to walk to the front store of Quanjude.

7. What is the origin of old Beijing snacks? The characteristics of Beijing snacks are very unique. The biggest difference with snacks in other regions is that some of them are taken from the people, then selected as court snacks by the royal family, and then scattered from the court to the people. This process is unique.

Let's talk about it from the following aspects: First, local snacks in Beijing has obvious national characteristics. Beijing has a capital history of more than 3,000 years and has long been the political, economic and cultural center of the country. Italy Kyle? Poirot praised Beijing as the richest city in the13rd century with a large number of households.

There are huge rooms in China's house.

Everything is input into the crowd, like a steady stream of people.

It is also said that foreign countries with huge foreign prices have imported all kinds of things into this city, which is incomparable to other cities in the world. Beijing, one of the six ancient capitals of China, especially after it became the capital city in Yuan, Ming and Qing Dynasties, people of all ethnic groups gathered here one after another, bringing their own ethnic delicacies.

Especially in Yuan Dynasty and Qing Dynasty, Mongols and Manchus brought ethnic food to Beijing after they ruled the Central Plains. The Yuan Empire is a great empire spanning Europe and Asia. To launch a war of foreign aggression, Kublai Khan, who could only bow and shoot big eagles, was born a nomadic people, good at riding and shooting, and acted quickly in combat. In the army of Jin Ge Ma Tie, it is not suitable for intensive cooking.

Soldiers put their helmets upside down on the fire to hold water, so that people can rinse the slaughtered mutton and simply add seasoning to eat it. Very fast and convenient, and finally evolved into a popular instant-boiled mutton in Beijing. I also brought milk tea made of cheese and flour tea made of oil milk skin.

According to the records of Yanjing folk food, during the reign of Gui You in Jiaqing (18 13), Shuo Ting wrote "Zhi Zhu Ci", including: milk tea has a unique Beijing flavor, and cheese is like ice soaked teeth. The name is Carla, and the color is black. I buy a cup of tea for a penny.

Note: Only cheese can be eaten in the milk tea shop, and the rest use milk as tea, which is called milk tea, and oily milk skin as tea, which is called noodle tea. Cooking tea is called carrara tea, and Kara is a Mongolian.

There is also a kind of tea that cooks brown rice with soup, called Xiaoer tea, which originated in Mongolia and was imitated by literati. During the Yongle period of the Ming Dynasty, the capital moved from Nanjing to Beijing, and the imperial troops whose ancestral homes were on both sides of the Yangtze River retired and settled in Beijing. Farmers and businessmen who moved to Beijing brought southern rice planting techniques and cooking methods for making rice cakes, and snacks made from rice came into being in Beijing.

Later, it was borrowed by * * * and transplanted into * * * snacks, becoming a unique food of * * *. After the Qing soldiers entered the customs, especially after the capital entered the customs, Manchu snacks also went to Beijing. Typical varieties, such as Saqima, have to go through two processes: Manchu cutting Saqifei and coding pulling wood, so the first two words are regarded as Saqima.

Some people say that Beijing snacks are a colorful picture in Beijing historical picture books. As Xiao Fuxing, a Beijing writer, said, most of the snacks handed down in Beijing originated from flag bearers. People think that Beijing snacks mainly originated from the imperial cuisine in Qing Dynasty. According to textual research, inby, pea yellow, minced meat biscuits, steamed corn buns, etc. Really flowed into the people from the imperial dining hall of the Qing Dynasty.

When it comes to Beijing snacks, you can't help but mention * * * * snacks. According to Ms. Ma Jing, who lives in niujie and has a good knowledge of * * * food culture, in the second year of Tang Yonghui (65 1), marked by the first meeting of * * * envoys with Tang Gaozong in Chang 'an, Tang Dou, * * * religion was introduced to China. Later, a large number of businessmen went to China to do business, dealing in jewelry and medicinal materials, and brought spices such as cardamom, pepper and fennel and other edible spices.

Due to Genghis Khan's massive expedition to the west in the Yuan Dynasty, hundreds of thousands of people and Persians were forced to move eastward and settle in China, and niujie was one of the places where they settled. * * * * * food also spread to Beijing, as evidenced by the large collection of * * * food in the Yuan Dynasty's Eating Rice.

* * * Compatriots are hardworking, intelligent and creative. While forming their own national food culture, they are good at absorbing the essence of their brothers' food culture and creating a * * * food culture different from other nationalities, among which snacks are even more precious.

The Qing court's discriminatory policy towards * * * resulted in poverty and lack of culture in niujie. In order to make a living, it has also formed the professional characteristics of two knives and eight ropes. However, in order to make a living, the craft is becoming more and more refined and the management is becoming more and more shrewd, and there are distinctive snack varieties that are unconventional and competitive.

Since it has been handed down from generation to generation, some unique phenomena of Beijing snacks have also appeared, such as sheep's head horse, bean paste, fried belly stone, and cut cake Yang. * * * snacks have greatly enriched Beijing snacks, forming a pattern that Beijing snacks are mainly * * * snacks.

Of course, there are also fine snacks of other nationalities in Beijing snacks. For example, fried liver, stewed small intestine and lard rice cakes in Han snacks are also very distinctive.

There are also some snack varieties related to Beijing becoming the imperial examination room. For example, Tang mutton was a Shaoxing guest who took the imperial examination in Beijing during Xianfeng period. Because he was unfilial, he brewed soup and mutton with the secret recipe handed down from his family, and opened a Pearl Zhai in the north of the south exit of the deep ditch outside Qianmen to supply soup and mutton. Han food is like soup and mutton in Beijing, and stinky tofu in Wang Zhihe.

This unique phenomenon in Beijing is not found in other cities. Since the reform and opening up, it has become a trend to gather in Beijing from all directions.

For example, Dai customs in the western regions, Tibetan plateau cuisine, roasted whole sheep, mutton kebabs and hand-grabbed meat in Xinjiang, and ancient barbecue food in South Korea have all appeared in the streets of Beijing and become part of Beijing-style snacks. The gathering of ethnic foods in Beijing snacks is not so much the development of cooking itself as the frequent activities of social interaction. It is better to say that the ethnic food on the streets of Beijing now is the expression of the centripetal force of all ethnic groups, and 56 ethnic groups love Beijing, which is the internal reason for the development of ethnic snacks in Beijing.

Second, local snacks has obvious local customs and culture, Beijing has a long history, and the life of old Beijingers is also colorful. The customs and habits of old Beijingers are almost all related to snack varieties, thus injecting a strong local color into Beijing snack culture.

From Spring Festival to birthday celebrations, there are many traditional festivals in China, and Beijing is no exception. What food to eat on any festival, everyone pays attention to, referring to the height of ceremony to understand.

I want to eat flat food during the Spring Festival, and that is jiaozi. Beginning of spring wants to make double cakes with hot noodles and sesame oil. When eating, put two pieces flat, put them in a cake dish, roll them up and eat them from beginning to end.

Cake dishes are very knowledgeable.