6 Beijing snacks that "outsiders can't eat" are on the list

Beijing, a city of modern civilization and ancient culture, is half of the rapid modern development, half of the profound historical precipitation.

The ancient capital of five dynasties is now a place that everyone wants to see with their own eyes, the five-star red flag fluttering in the wind, the majesty and splendor of the Forbidden City, the magnificence of the Great Wall, and the unique Beijing cuisine.

There are numerous delicacies in Beijing, such as the famous Peking duck, the popular old Beijing jjajang noodles, the delicate and soft pea yellow, etc., which are favored by many foreign tourists.

However, among the traditional snacks in old Beijing, there are also many non-locals can not enjoy, is the special food that old Beijing people love only. Today, we will introduce 6 kinds of old Beijing "strange flavor" snacks, non-locals can not eat, when the locals become treasure, see you can eat a few!

First, bean juice

When it comes to traditional Beijing snacks that are most impressive to outsiders, bean juice is probably the most impressive because of its unique taste. Many outsiders, after tasting Doujuer's fame, have expressed their opinion that the smell and taste of doujuer are too unique. Some even describe doujuer as having a sour taste like swill.

However, bean juice is unique in the hearts of most old Beijingers. From time to time, they have to go to the bean juice shop to play a bucket and take it home to enjoy slowly. There is even a saying in old Beijing that "those who do not drink bean juice are not authentic Beijingers".

In fact, the sour taste of bean juice comes from the magic fermentation, mung beans into fine pulp, the bottom precipitation for starch, the upper floating light green soup is the bean juice before fermentation. With the help of time, the raw bean juice transforms perfectly after a series of chemical reactions. When cooked, it can be eaten with crispy golden rings and spicy pickles, which is the favorite bite of old Beijingers.

For outsiders, in fact, to drink bean juice, you need to take off your guard and feel the sweetness after the sour smell subside. The light bean smell also slowly exudes, and the more you drink, the more fragrant it is. Perhaps this is also the reason why old Beijingers prefer it.

Two, brine boiling fire

Old Beijingers' eyes light up when they see a bowl full of pork lungs, intestines and pork belly, drizzled with garlic sauce and sprinkled with cilantro, and they won't exchange it for an expensive roast duck. A bowl of brine boiling fire, like it is very eager to eat three meals a day, don't like to see the people want to run, really can not enjoy this full of thick smell of brine cooking.

For those who love to eat marinated pork, the pork intestines are chewy and soft, the pork lungs are crisp and tender, the pork belly is fat and thin, the salty flavor of the marinated pork, the fried tofu full of soup has the oily aroma, the sliced fire has the noodles aroma, and the taste is soft and strong. All these come together in a bowl, and the aroma is far greater than the little fishy smell.

Three, fried liver

Fried liver was born in the Qing Dynasty Tongzhi period, is in the "white soup chopped pork heart, pig lung, and then add the sauce, it became the" first generation "fried liver. Later, I chose soy sauce, MSG and other condiments to replace the original mushroom soup, but it was welcomed by Beijing people unexpectedly, and gradually became the leader of Beijing snacks, so that Beijing people are willing to buy a bowl of drink early in the morning.

However, such a bowl of stir-fried liver can start a good day for Beijingers, but outsiders are not much more receptive to it than the spiced pork. They can't accept the stinky pig intestines, they don't like the strange taste of pig liver, or they are persuaded to leave when they see the bowl of thick sauce sauce.

In fact, fried liver can become famous so far, depending on the Beijing people love to eat "water" this mouth. A bowl of fried liver in the eyes of Beijing people, it is the soup crystal bright, liver sausage fat, salty mixed with garlic, with two buns dipped in eating, holding the bowl along the side of the bowl to drink, it is called a mellow taste, comfortable.

Fourth, sesame tofu

Mapo tofu is one word different from mapo tofu, in fact, it is very different from Mapo tofu. When most people first see tofu, they will think that it looks green and grey, but it also smells sour. It must not taste good.

This bean curd and bean juice actually belong to the same family. After the fermented bean juice is boiled, the bean juice is filtered out with a cloth. The residue left in the cloth is the bean curd, emitting the same sour flavor as the bean juice. The reputation of sesame tofu is not as big as bean juice, fried liver, but it is really the "heart love" of the old Beijing people, for a period of time do not eat, the greedy in the heart will run out, eager to eat a bite.

Stir-fried bean curd is usually paired with lamb oil, mustard, green leeks and potherb mustard four ingredients, like to eat spicy plus a spoonful of fried chili oil, people who love it can eat two plates at a time. But the mere sight of this dish of tofu is difficult for ordinary people to taste, and those who dare to try it are mostly defeated by the smell of sheep's tail oil and the sour taste of tofu.

Five, mustard Dun

If you're not from Beijing, you'd be surprised to learn that Wasabi Dun 'er is made of cabbage. In northern China, sweet, crisp and cheap cabbage always tops the list of food ingredients. However, there are many ways to eat cabbage in Beijing, such as Qianlong cabbage mixed with sesame sauce, boiled cabbage with meatballs, spicy cabbage stir-fried with chili, etc., and "wasabi Douner" made from layers of cabbage leaves soaked with mustard.

Wasabi Douner is an indispensable cold dish for old Beijingers on their New Year's Eve dinner. When they eat greasy, they serve such a piece of wasabi Douner, which is crisp and sharp. When the spicy mustard hits their heads, tears run out and the refreshing feeling comes quickly, and the greasy food of big fish and meat is also swept away, leaving a ray of sweet aftertaste endless and wonderful. But if you can't resist the spicy mustard, you may never try this traditional Beijing flavor again.

6. Stinky Tofu

This stinky tofu is not that stinky tofu, in Beijing generally speaking of old Beijing traditional snack stinky tofu, not Changsha, Nanjing and other places that fried stinky tofu, mostly refers to Wang Zhihe stinky tofu, is a kind of beancurd. Wang Zhihe Stinky Tofu has a long history dating back more than 300 years. It was even favored by the Empress Dowager Cixi, who gave it the name "Qing Fang".

Wang Zhihe stinky tofu and ordinary fried stinky tofu have the same wonderful work, both smell bad and taste good. However, for those who do not accept it, a bottle of stinky tofu has the same power as a can of herring, which can be smoked out in an instant.

But most Beijingers can take it easy and savor the special aroma of stinky tofu, a piece of fried steamed bread with sesame oil, Sichuan pepper oil, chili oil, a small piece of stinky tofu, eat crispy salty flavor.

In the traditional snacks of old Beijing, there are many old Beijing people like but can not eat snacks, like the traditional point poria cake, many people will feel like eating traditional Chinese medicine. For example, as one of the thirteen special snacks in Beijing, most people hear the word ginger is difficult to accept, and fried enema, noodle tea and so on. Of course, there are many delicious specialties in Beijing that are easy to be accepted by outsiders, such as roast duck, mutton instant-pot, pork pie with doorstuds, donkey rolling, fried belly food, Zhizi barbecue and so on.

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