北京小吃13.pptVIP

Beijing snack characteristic is very unique. Besides comes from the folk(民间）, in addition has the part to be from the folk, latter is selected by the imperial（帝王的） family, takes the palace snack, then, also scatters（流落） the folk from the palace, this process is very unique. The person from Beijing likes drinking the soybean milk, and enjoys drinking the soybean. But first time drinks the soybean milk, the smelly gas causes the human with difficulty deglutition(吞咽）, pinches（捏） the nose to drink two times, the feeling differently was ordinary. Some people can become addicted unexpectedly . Which year in Beijing started to have sold the soybean milk? In the Qianlong 18 years (in 1753) the summer, a folk bean-noodle mill alight（偶然） the wheat-flour paste（浆糊） fermentation（发酵） which ground to with the mung bean（绿豆） sours（变酸）, tastes sour and sweet delicious, after boiled, it’s flavor to be thicker. Therefore, starts in the folk to drink, is popular gradually in Beijing. Soybean milk Jiao Quan salted vegetable The true Rolling Donkey is made up from glutinous(粘性的） millet（粟） ,and steam（蒸） the dough（生面团）,then it becomes very is stick. After that, cram the bean or the brown sugar in it. Finally rolls ripe(熟的） soy（大豆） flour(粉末状的） in the most outer layer. It taste very delicious. Why is called as the Rolling Donkey? It is one kind of vivid analogy（类比）. After the steamed, it is placed in the soybean surface to roll, like the outskirts real donkey rolls. Burns down cuts like the well knife, the bean curd（豆腐） cuts various types, like the triangle. The small intestine（肠）, lung cut into pieces. Then pour LaoTang in it. Comes to select the crushed garlic, the chili(红辣椒） oil, the fermented bean curd（豆腐乳）, tuber onion(韭菜）flower again. Steaming hot bowl of ends came up, burn down, the bean curd, lung to attract fully the cooking liquor（汁水）, the meat was rotten, but was not bad, what the flavor was the small intestine. The fired stomach is made up with stomach (re