Every country has unique flavor snacks, especially in the well-known food street. Street snacks have been trendy, so what are the hottest street snacks in China? I have compiled a list of the top ten special street snacks in China for you, containing the famous Chinese street snacks such as spicy hotpot represented by Sichuan Chongqing, stinky tofu represented by Changsha Shaoxing, meat sandwich bun from Shaanxi, hot and sour noodles represented by Sichuan Chongqing Guizhou, Jianbing Guozis represented by Shandong and Cold noodle represented by Shaanxi and Qinghai, as well as Hong Kong street snacks such as egg boy and fish egg, Taiwan night market street snacks such as large intestine wrapped in the small intestine and Coffin boards, etc. Come along to see the most popular roadside snacks in the country.
Spicy Hot Pot
Represented by Sichuan and Chongqing
Spicy hotpot is one of the most traditional snacks in Sichuan and is one of the most representative diets in Sichuan. Spicy hotpot is both the predecessor of spicy hotpot and a simplified version of hotpot, with spicy, savory, diverse varieties and affordable prices to regain a large number of spicy hotpot fans. Spicy hotpot shops and stalls of all sizes, all over the streets and alleys, can be described as beautiful scenery in the cities of Sichuan and Chongqing. The original origin of spicy hotpot was that the vendors on the docks picked stretches to sell on the riverside, bridges, and streets, shouting as they went. Today, hot and spicy street stalls can be found in every country and are very popular with diners! Spicy hotpot is best represented by Sichuan spicy hotpot and Chongqing spicy hotpot.
Stinky tofu from Changsha and Shaoxing
Stinky tofu is a traditional Chinese snack that varies considerably in the way it is made and eaten in different parts of the country, with varying types in the north and south. It is a traditional Chinese snack of great character, ancient and classic, with a long history. It is made from soybeans, black beans, and soda ash. Stinky tofu has the characteristic of “smelling bad but tasting good,” of which Changsha is the most famous and has been named one of the “Top 10 regional snacks in China” in Hunan. At the same time, Nanjing, Taiwan, Zhejiang, Shanghai, Beijing, Wuhan, and Yulin are famous for their stinky tofu. Discover the true essence of food with the recommended Changsha stinky tofu, Shaoxing stinky tofu, and Taiwan stinky tofu, which can be tasted on the roadside of the Pozi Street food street in Changsha. It can even be found on the roadside stalls of the country’s major food streets and famous food stalls.
Xinjiang Grilled Lamb Kebabs
A famous street snack, Xinjiang kebabs are especially renowned for being a popular snack across the country and can be found everywhere in towns, villages, streets, and markets. Xinjiang kebabs are an ethnic snack with a unique flavor, bright yellow color, tender and crispy meat, and spicy and mellow taste. It has been selected as one of the top ten snacks in Xinjiang by the China Cuisine Association.
Hot and Sour Noodles
Represented by Sichuan, Chongqing, and Guizhou
Spicy and sour noodles originated in the western part of Sichuan province and are a traditional snack in Sichuan, Chongqing, and Guizhou provinces. Its characteristics are “numb, spicy, fresh, fragrant, sour and not greasy” and “the best noodle in the world.” Chongqing hot and sour noodles have been selected as one of the “Top 10 Snacks in China” by the China Cuisine Association. They have also been awarded the “China Gold Medal Snack for Tourism” title by the China Tourism Association. Hot and sour noodles are more common on the streets in China, and although they are relatively simple to make at roadside stalls, the taste is not worse than the ones in the shops. As long as they are sour and spicy enough, it doesn’t matter too much what environment you eat in!
The Chinese hamburger is short for the ancient Chinese word “meat sandwich in a bun” and is a famous snack in Shaanxi and street food in Shaanxi. The meat sandwich bun is a beautiful combination of preserved meat and baiji bun. The Chinese hamburger combines meat in bacon sauce and a white bun, which perfectly complement each other and bring out the best in each other. The heart is crispy, and the bun is fatty but not greasy, with an endless aftertaste. Explore the true meaning of food and recommend some of Shaanxi’s famous Chinese hamburgers, including Baiji bun’s ‘bacon bun,’ Baoji Xifu’s meat bacon bun (with vinegar in the meat bacon), and Tongguan’s Tongguan Chinese hamburger, among others. The taste of the meat is fragrant, the bun is crispy, and the flesh is fluffy.
Grilled-Fresh-Squid is a famous street food that frying squid makes on an iron plate, then slicing it with a spatula and spreading it with a special sauce. Its main ingredients are squid, onions, and chili noodles, which have a salty and spicy flavor. Teppanyaki originated in Japan and has a long history of 40 years. Teppanyaki squid can be a hot snack on the streets, whether in restaurants, eateries, or hot street corners. We recommend you to try the Teppan Squid in Dalian and the more distinctive Teppan Squid in Qingdao.
Jianbing Guozi (pancake rolled with crisp fritter)
Jianbing Guozis are one of the traditional staple foods in the northern regions of China, originating in Shandong, mainly in the concentrated areas of Linyi, Tai’an, Tengzhou, Zaozhuang, Jining, Rizhao, and Qufu in Shandong and the three northeastern provinces as well as Hebei, Beijing, Tianjin, Inner Mongolia, Shanxi, and northern Jiangsu, and are also a famous street snack. The more famous Jianbing Guozi is the Jianbing Guozi, which has long dominated the breakfast world, capturing the hearts of many eaters and becoming a favorite street food in China because it is delicious, inexpensive, clean, and convenient. The famous snacks derived from Jianbing Guozis, such as vegetable Jianbing Guozis and Jianbing Guozi fruit, are also prevalent throughout the country, among which Tianjin’s Jianbing Guozi fruit is the most distinctive and is a famous snack in Tianjin. It is also one of the most popular snacks abroad, making the list of the 23 best national roadside stalls selected by CNN in 2017.
Represented by Shaanxi Cold noodle and Qinghai stuffed skin.
Cold noodle, a traditional Han Chinese delicacy originating from the Guanzhong region of Shaanxi, is the collective name for rolled noodles, rice, and stuffed skins, popular in northern China and one of the country’s famous street snacks. Shaanxi Liangpi mainly characterizes Liangpi, Gansu Stuffed Skin, and Qinghai Stuffed Skin, especially Shaanxi Liangpi, one of the traditional special snacks, with a wide variety of varieties production methods and different mixes and flavors. It has a long history, and some of the more common types are sesame sauce Cold noodles, Qinzhen rice skin, Hanzhong noodle skin, Qishan rolling noodle skin, and gluten Cold noodles. Xi’an Cold noodle is famous for its “white, thin, light, soft, tender and fragrant” taste, especially in the hot summer.
Fresh Fried Bun
The bun is a traditional snack popular in Shanghai, Zhejiang, Jiangsu, and Guangdong and is referred to as a “pan-fried bun.” Features: crispy skin, thick juice, fragrant meat, and delicate. One bite of the bun will leave you with the delicious taste of meat, oil, spring onion, and sesame in your mouth for a long time. Initially a part-time product of teahouses and tiger stoves (boiling water shops), you can taste pan-fried buns in street stalls. The bun is most famous for its golden brown skin, and the top half is sprinkled with sesame seeds and scallions. It smells delicious and is popular among Shanghainese because it is full of soup.
Chuanchuanxiang (skewered food served in a hot pot)
As street food, Chuanchuanxiang is a popular local flavor. As the most common folk food in the streets of Sichuan, Chuanchuanxiang are popular throughout the country for its spicy and fresh aroma and is the most famous embodiment of grassroots cuisine, with its unique charm and distinctive features in many cities across the country and has become one of the representatives of Sichuan taste.
Eating zongzi at the Dragon Boat Festival is a favorite of many people and part of our national history and culture, but how much do you know about the origins of zongzi. There are various kinds of zongzi in the market, how they are made, and how long a zongzi has to be steamed before it is cooked. I think we are all curious about these, so let’s follow the next to see the knowledge about zongzi!
Introduction of Zongzi
The Chinese people have been known for their traditional festive food. Zongzi appeared as early as the Spring and Autumn Period and were initially used to worship ancestors and spirits. By the Jin Dynasty, zongzi became a Dragon Boat Festival food. Zongzi has spread far and wide as one of the most historically and culturally rich traditional foods in China. Zongzi is also eaten in Japan, Vietnam, Singapore, Malaysia, and Myanmar, where Chinese people live.
The origins of Zongzi
According to legend, zongzi was created as a tribute to Qu Yuan, who threw himself into the river and were given to each other as a memento of that day.
As early as the Spring and Autumn period, rice was wrapped in a horn shape with mushroom leaves and called “horned millet”; rice was sealed and baked in bamboo tubes and called “tube zong.” In the late Eastern Han Dynasty, millet was soaked in grass ash water, and because the water contained alkali, millet was wrapped in a four-horned shape and cooked using millet leaves, known as Guangdong alkaline Zongzi. A small number of stuffed Zongzi appeared in the same period. The most popular was the pork dumpling.
Zongzi was officially designated as Dragon Boat Festival food in the Jin Dynasty. At this time, the raw materials used to wrap the zongzi and glutinous rice also added the Chinese herbal medicine puzzle nuts, cooked zongzi called “puzzle zongzi.” The rice is mixed with meat of rare birds and animals, chestnuts, etc., and the variety increases. Zongzi is also used as a gift for communication.
The Dragon Boat Festival is a traditional festival that has been passed down in China for thousands of years and is a reflection of the deep historical and cultural heritage of the Chinese nation. And over the centuries, the culture of the Dragon Boat Festival has evolved, but one custom is as constant as the soul of the Festival, and that is eating zongzi. The custom of eating zongzi at the Dragon Boat Festival has been prevalent in China for thousands of years and has spread to Korea, Japan, and Southeast Asian countries, so why should we eat zongzi at the Dragon Boat Festival? The origin of eating zongzi at the Dragon Boat Festival has many sayings, the most widely circulated one is to commemorate the Qu Yuan said.
Legend has it that Qu Yuan threw himself into the river on the fifth day of the fifth month. The people were all lamenting and mourning, so they rowed boats to salvage Qu Yuan’s body, which is also the origin of the custom of dragon boating; to prevent fish and shrimp from eating Qu Yuan’s body, so they put rice and grain into the river, Qu Yuan told the people in a dream that rice and grain into the river, the river was eaten by the dragon, if wrapped in mugwort leaves, and then tied to the five-colored rope, it can prevent the dragon from eating, because the dragon is afraid of neem leaves and green silk, and thus the birth of the food zongzi.
The Dragon Boat Festival is a celebration of the patriotic poet Qu Yuan, and by eating zongzi, people can promote traditional culture and learn to carry forward the patriotic spirit of the poet Qu Yuan and his family’s sentiments.
Types of zongzi for the Dragon Boat Festival
The Dragon Boat Festival is a traditional festival in China, and the custom of eating zongzi has remained unchanged for thousands of years. Our country is vast and extensive, so the types and flavors of zongzi are exceptionally varied, forming different flavors of zongzi around the country.
1. Honey cold Zongzi
The most traditional and popular in Shaanxi is the honey cold Zongzi, honey cold Zongzi made of glutinous rice, shaped like a diamond horn, white and glittering like jade, calm and relief from the heat, eaten with silk thread or bamboo knife cut into small pieces, placed in a dish, drizzled with honey or flower syrup, taste tendons soft and excellent, aromatic and delicious.
2. Grasswood ash brown
This is a custom in Yunnan and Guizhou, where a plant similar to lemongrass is burnt into ash and mixed with glutinous rice to make Zongzi, which are not bitter but have a unique fragrance and help with digestion.
3. Steamed Zongzi
The steamed rice dumpling is a type from Guangdong wrapped in whole winter leaves and extremely large, generally weighing more than a catty.
4. Pillow Zongzi
Pillow Zongzi, also known as Huzhou Zongzi, are special long Zongzi from the Huzhou region, named after the pillow-like shape.
5. Four Square Zongzi
These are made in Yunnan with a tropical flavor, using banana, or lotus leaves to wrap glutinous rice, green rice, and pork, and can be sliced and baked, fried, or dipped in sauce.
6. Jiaxing Zongzi
Jiaxing Zongzi is quadrangular in shape and is available in fresh meat, bean paste, and eight-pot varieties. Most places in Zhejiang, especially in the mountainous areas of western Zhejiang, have traditionally used sweet tea to cook Zongzi, tea rice, and tea congee for generations.
7. Roast meat Zongzi
They are made with marinated pork, mushrooms, shrimps, lotus seeds, marinated pork soup, sugar, and other ingredients. They are dipped in various condiments such as garlic paste, mustard chili, red chili sauce, and turnip sour.
8. Alkaline Zongzi
The glutinous rice is soaked for at least four hours and then drained, and then mixed with lye oil until the rice is light yellow.
Beijing zongzi is a representative variety of northern zongzi, which are small and obliquely quadrangular in shape. In the rural northern suburbs, it is customary to eat large yellow Zongzi, sticky and fragrant and mostly filled with red dates and bean paste.
Guangdong Zongzi is large and chic in shape. In addition to fresh meat Zongzi and bean paste Zongzi, there is also assorted Zongzi filled with diced chicken, duck, barbecued pork, egg yolk, mushrooms, and mung bean paste.
Southern Fujian Zongzi.
Xiamen and Quanzhou are famous at home and abroad for their roasted meat and lye Zongzi. The rice used in these Zongzi is of the highest quality, and the pork is brined to aroma and taste with mushrooms, shrimps, lotus seeds, brine broth, sugar, etc. The Zongzi are dipped in various condiments such as garlic paste, mustard, red chili sauce, and radish acid.
Ningbo Zongzi is quadrangular in shape and comes in varieties such as lye Zongzi, red bean Zongzi, and red date Zongzi. The usual array, alkaline water zongzi, is made by adding the right amount of alkaline water to glutinous rice and wrapping it with old yellow Ruo leaves. When cooked, the glutinous rice turns light yellow and can be dipped in sugar for a delicious aroma.
Jiaxing zongzi are rectangular and come in varieties such as fresh meat, bean paste, and eight treasures. For example, the fresh meat Zongzi is often made with a piece of fatty beef sandwiched inside the lean meat.
Suzhou Zongzi is mostly long and thin, quadrangular in shape, with varieties of fresh meat, jujube paste, and bean paste, and features elaborate ingredients and fine production.
Spicy Zongzi is made in Sichuan, with a unique flavor due to its elaborate and complex production process.
The zongzi wrapped in yellow sticky rice is sticky and glutinous, sandwiched by red dates for a unique flavor.
Unlike the northern Zongzi, it is wrapped in a square cone by banana leaves and weighs about half a kilo, with salted egg yolk, barbecued pork, bacon, and braised chicken wings.
With a solid southern Fujian flavor, there are wide varieties, including white Zongzi, green bean Zongzi, barbecued pork Zongzi, eight treasure Zongzi, and roast pork Zongzi.
How to make Zongzi for the Dragon Boat Festival
The traditional custom is to eat zongzi at the Dragon Boat Festival. In the past, the family would be their zongzi, although now the bought zongzi is more delicious and convenient, but the family together with the zongzi or more fragrant, then how to package zongzi?
Ingredients: rice dumpling leaves (Ruo leaves, Shuusu leaves, red leaves, etc.), rice dumpling filling (according to preference), glutinous rice, seasoning (MSG, sugar, wine, salt, soy sauce, etc.)
1: Wash the palm leaves, cut off the roots, and take out two dumpling leaves.
2: Put the two rice dumpling leaves together slightly and fold them into the shape of a funnel, taking care to keep the bottom tight to avoid leaking out when putting in the glutinous rice.
3: Fill the funnel with glutinous rice and the filling separately and compact it. In some regions, the glutinous rice and the filling are separated, while in others, the packing, such as pork, is mixed with the glutinous rice and put in directly.
4: Cover the extra rice dumpling leaves with glutinous rice and tie them with a string, taking care to secure them firmly. Otherwise, they may fall apart when they are put into the pot.
5: After the Zongzi is wrapped, put it into the pressure cooker and wait for some time before it comes out of the oven.
Note: The taste of zongzi varies from region to region, but the method of wrapping is primarily similar, except for the filling inside, which can be deployed according to your own and your family’s preferences.
Tips for making Zongzi for the Dragon Boat Festival
If you don’t know how to do it, likely, you won’t be able to make delicious Zongzi, so how can you do it?
1. the selection of materials for the rice dumpling leaves
The leaves used to wrap the Zongzi vary from region to region, with the southern part using Ruo leaves, bamboo, or reed leaves, and the Hainan Island region of China also uses a unique plant called Shuu leaves, which are usually triangular and are cone-shaped or square-shaped. In the Central Plains, the leaves used to wrap zongzi are mostly mistletoe leaves, which are rectangular.
2. Seasoning of zongzi filling
Generally, savory meat Zongzi is made by rubbing fresh pork with a little MSG, sugar, wine, salt, and soy sauce until the seasoning seeps into the pork before wrapping.
3. Tying of Zongzi
The bean paste Zongzi should not be tied too tightly to prevent the rice grains from being squeezed into the bean paste, which can become entrapped if not cooked thoroughly. Salted pork Zongzi should not be tied tightly if fatty pork is used but should be tied loosely enough. If you use lean pork, you should secure it tightly, as the lean meat will shrink when it is cooked, and the fatty juice of the dumpling will leak into the water, which will not keep the Zongzi fat sticky.
4. Cooking Zongzi
Boil the Zongzi only after the water has rolled, soak the water over the dumpling surface, and then boil them for about 3 hours on a high fire after they have moved again. Don’t add raw water during the boiling process, and take them out while they are still hot.
Dragon Boat Festival eating zongzi precautions
Although the zongzi is good, eating zongzi should also pay attention because the heat of zongzi is relatively high. An ordinary salty meat zongzi, containing about a bowl of rice, calories about 400 to 500 calories, so you should not overeat. In addition, also pay attention to.
1. The main ingredient of Zongzi is glutinous rice, which has a high branched chain starch content. Cold Zongzi will age back to life, and the intermolecular coagulation will be strengthened, making them less digestible.
2. Eating Zongzi with vegetables and fruits is advisable to help intestinal and gastric motility and avoid indigestion in the intestinal and gastrointestinal tracts caused by eating Zongzi.
3. Zongzi should be heated sufficiently and cooked hot and soft before eating.
4. Zongzi is a staple food and is most suitable for breakfast, as they are usually eaten with a low appetite and a small amount of food.
5. people with stomach problems eating Zongzi can choose white Zongzi, gallstones, cholecystitis, and pancreatitis patients do not eat meat Zongzi, egg yolk Zongzi, and other Zongzi with high fat and protein content.
Notes on eating Zongzi
1. it is best not to eat zongzi in the morning
It is a traditional custom to eat zongzi as the Dragon Boat Festival approaches, and the leaves are fragrant. Many people like to eat zongzi and eat zongzi daily for breakfast. Individual people who love zongzi even give up the main meal. All the time, eat zongzi as rice.
It takes at least six hours for food to be digested from the stomach to the intestines. Eating them early in the morning will stay in your stomach for more extended periods, stimulating the secretion of gastric acid, which may lead to chronic gastric disease and stomach ulcers. Although Zongzi can be eaten cold, they are complicated, and it is advisable to take them out of the fridge and heat them sufficiently to soften them before eating them. It is worth noting that Zongzi should never be eaten as a midnight snack before bed. Otherwise, they will not be easily digested if left in the stomach overnight.
It is advisable to eat Zongzi with a cup of tea to help swallowing and digestion; eat them a little at a time, and it is recommended that small mini Zongzi can be chosen. It is also recommended that Zongzi be eaten lightly. If you have stomach problems, choose white Zongzi, don’t stick to sugar, and don’t eat too sweet. For patients with gallstones, cholecystitis, and pancreatitis, it is recommended not to eat meat Zongzi, egg yolk Zongzi, too greasy, fat, protein too high Zongzi, may cause indigestion, flatulence so that the acute disease attack.
2. Zongzi can relieve the summer heat, but eating more is not advisable
In Chinese medicine, the reed leaves and lotus leaves used to wrap zongzi are good medicines to clear heat and relieve summer heat. According to Chinese medicine, we enter the hottest summer months after the Dragon Boat Festival. Due to the unbearable suffering of summer, people commonly suffer from fire and heatstroke, and eating zongzi at this time is indeed a good “medicine” to relieve heatstroke.
Although there is a wide range of fillings available in the market, Prof. Chang advises people from the point of view of the TCM diet: as dates are sweet and warm, they have the effect of nourishing the middle of the body and nourishing the blood and calming the mind, while chestnuts have the effect of feeding the air, strengthening the spleen and benefiting the kidneys.
Although zongzi is a fresh product for the festive season, eating it improperly can also hurt. The main ingredient is glutinous rice, which is not digestible and can cause bloating and diarrhea due to damage to the spleen and stomach, so the elderly, children, and people with poor digestion should not eat them. Even those with a strong spleen and stomach should follow the principle of “eat less, eat more.” If you pack your Zongzi for the holidays, you must grasp the guide of “now pack, now eat,” while frozen Zongzi purchased from supermarkets should be steamed and cooked thoroughly before eating.
3. Healthy ways to eat Zongzi
Chinese people are fond of drinking hot tea. A cup of fragrant and warm aromatic tea can help you relieve the heat and eliminate food, which is a delicious healthy drink. Therefore, according to this principle, you can make a cup of hot tea when eating zongzi, which will help you to lift the grease of zongzi.
Stinky tofu is a popular snack for many people, and its preparation and taste vary greatly across the country. Of these, Changsha and Nanjing are very famous for their stinky tofu. Stinky tofu from Taiwan, Zhejiang, Shanghai, Beijing and Yulin also have their specialities. For lovers of stinky tofu, it doesn’t matter where it is, as long as it’s good!
As far as I can remember, stinky tofu in Changsha is black, fried in oil, with a small slit cut in the middle and filled with the sauce and chopped spring onion, coriander and garlic. One bite and the sauce fills your mouth, then you chew on the stinky tofu and eat it together. It’s a real treat!
Nanjing stinky tofu can be divided into two types: the tile grey stinky tofu and the grey and white tender tofu. There is also stinky tofu sold on bamboo skewers on carts, all of which are stinky, but each has a slightly different taste. Again, they are eaten with local flavour profiles.
The stinky tofu in Shaoxing, Zhejiang province, is more yellow and looks just as crispy on the outside as it does on the inside, and the sauce doesn’t look very heavy, so I haven’t had it yet.
Taiwanese stinky tofu can be served with special kimchi with a crisp surface and many holes inside. Taiwanese stinky tofu is drizzled with different sauces, including garlic sauce, soy sauce, sesame oil, chilli sauce, etc.
Shanghai’s stinky tofu looks thicker, and when fried, one bite is crispy on the outside and tender on the inside while still hot. Drizzled with a fresh, sweet sauce, one bite and the combination of the tofu aroma and the sauce will tantalise your taste buds!
Stinky tofu is made all over the country, and each place has different characteristics. Taking the elements of local tastes and adding the stink of stinky tofu, those who love it love to eat it to their heart’s content!
How to make it at home
Ingredients: 12 pieces of stinky tofu (bought at the supermarket), rapeseed oil: 1 rice bowl, coriander: 1 stick, shallots: 2 sticks, garlic: 1, pepper: 4, chicken seasoning: 1 spoon, salt: 15g, corn starch: 1 spoon
1. All low heat, pour in canola oil, and low heat to heat the oil; when you see the oil bubbles, you can slowly put the stinky tofu into the oil for frying;
2. Deep fry until both sides are crispy and crispy, drain the oil and remove from the pan.
3. Pour in the rapeseed oil over low heat. When the oil is about six minutes hot, stir fry the garlic and chopped chillies, then pour into the water and bring to a boil, adding the chicken seasoning, coriander, spring onion and salt in that order.
4. Tear the stinky tofu down the middle with chopsticks, dip it into the soup, then fish it out and arrange it on a plate.
5. Drizzle the soup over the top, and the finished product is ready.
Sugar-coated haws, also known as sugar gourd, is a traditional Chinese snack made from hawthorn skewered on bamboo sticks and dipped in maltose syrup, hardening rapidly in the wind.
The ancient practice of sugar-coated haws began in the Song Dynasty and has been recorded throughout history. It is a popular snack for all ages, with its delicious, nourishing, intellectual, fatigue-eliminating and heat-clearing effects. Whenever you mention sugar-coated haws, many people can recall their childhood, the sour and sweet taste of which is still fresh in their minds.
In the early years of Beijing’s Spring Festival temple fairs, it was not uncommon to see long strings of sugar gourds, with a small banner attached to the top and a hundred or so hawthorn berries on one line, bent by the red fruit and held in hand with a trembling bamboo stick, adding to the festive atmosphere. In the middle of winter, both in the city and in the countryside, there are always people selling hawthorn on carts or shoulders. The red hawthorn is particularly attractive under the sugar coating. Surrounded by small and large girls, they each buy one and take a bite, crunchy and sour with a sweet taste on their lips.
In people’s minds, sugar-coated haws is a snack for children, usually one yuan a piece. The taste is single, and occasionally, when you eat one, you can always come across a sticky one that is not technically sound, and you always feel that there is nothing to eat. But in recent years, the old Beijing-style sugar-coated haws have emerged with a wide variety of flavours, carefully selected raw materials, and clean and hygienic paper bag packaging to quickly win the love of the general public, a time when the queue of bidding for the phenomenon has not seen for many years. This kind of sugar-coated haws in the choice of raw materials hawthorn, pick hawthorn production area in the sour slightly sweet quality hawthorn as the main material. It is complemented by various fillings, dried fruits, fruits and other auxiliary ingredients to make a variety of flavours of sandwich sugar-coated haws. The glutinous rice paper-wrapped skewers and kraft paper bags are packaged cleanly and hygienically, improving the sugar-coated haws’ quality. This has helped to retain a large number of repeat customers. The consumer group has expanded from children to adults and the elderly, some of whom travel long distances to get their hands on a piece of sugar-coated haws.
Ingredients: sugar, hawthorn, bamboo sticks and cooking oil.
The process: first, put the sugar into a pot and add clean water to soak through the sugar. Then stir while heating, stop mixing when the sugar liquid in the bank is boiling, and continue to heat up over low heat. When the pot has a splintering sound, dip a chopstick into the cold water to cool the sugar mixture. At this point, you can put the pre-dressed hawthorn skewers into the sugar pan, roll them around to stick to the sugar liquid, take them out and place them on a wooden board smeared with edible vegetable oil and drop them with a force so that they have an obvious large sugar slice and are very beautiful. After cooling for five minutes, they can be removed. The hawthorn can be pitted or unpitted; you can make fancy iced gourds by cutting a knife into the hawthorn and sandwiching in peanuts, apples, or walnuts.
How to make sugar-coated haws at home:
1, Wash the hawthorn, cut in its waist with a knife in a circle to the seeds, break it open with your hands and pick it with the tip of the blade. The seeds will come out in a string with a bamboo skewer;
2, Put water and sugar in a pot, the ratio is 5:3 simmering on low heat, constantly stirring, wait until the sugar turns yellow, and you can pick out long strands with chopsticks, i.e. turn the skewers around to stick to the sugar;
3: Place the sugar-sweetened skewers immediately on a white iron plate sprinkled with sesame seeds, leave to cool and remove.
This method can make grapes, oranges, bananas, sliced monkeys, strawberries, papaya, dragonfruit, gaining, begonias, mushrooms, etc.
This method can make sugarplums with meat, sliced steamed buns, etc.
Emperor Guangzong of the Southern Song Dynasty was Zhao Dun, and his year was Shaoxi. During the reign of Shaoxi, Huang Guifei, the favourite of Emperor Guangzong, fell ill. Her face was yellow and thin, and she did not feel like eating. The imperial physicians used many expensive medicines, but they had no effect. When the Emperor saw that his beloved concubine was getting haggard, he was also worried all day. Finally, he had no choice but to open a list to seek medical help. For Huang Guifei’s pulse, a charlatan in the palace said: “as long as ice sugar and red fruit (i.e. hawthorn) decoction, eat five to ten before each meal, within half a month. The disease will be seen.” At first, we are still sceptical, but this way of eating is also suitable for the taste of your consort, your consort according to this method after taking, and indeed as expected healed. The Emperor was naturally delighted, and his frown was lifted. Later, this practice spread to the people, the common people strung it up and sold it, and it became sugar-coated haws.
Beijing’s sugar-coated haws were most prevalent during the Republican era. In the old capital, sugar gourds varied in thickness and grade and were sold differently in different regions. There were several types, in food shops, in the refreshment department of parks or in the cinema, that were often sold in glass-covered white porcelain plates, with exquisite production and wide varieties, including mountain red, white begonia, water chestnut, yam, orange and various kinds of sugar gourds with bean paste, melon seeds and sesame seeds added to the filling.
Studies have proven that sweetcorn is also popular for its lipid-lowering and serum cholesterol-lowering effects. There are also many different kinds of sweet and sour food. However, the sweet and sour taste of the sweet and sour gourd is still a popular food today. This product is rich in vitamin C, pectin, and organic phosphorus, modern technology to remove the core of the fruit, red colour, no colouring, no food additives, the taste is still good, is a naturally nutritious food. It has many medicinal properties. It can eliminate food stagnation, disperse blood, drive away worms, and stop dysentery, especially to help digestion, since ancient times as an important medicine to eliminate food stagnation, especially for the elimination of meat stagnation. Perhaps it was because of the illness caused by the accumulation of food and seafood eaten by Princess Huang Guifei that the small hawthorn relieved the pain. Li Shizhen, a distinguished medical scientist of the Ming Dynasty, also once said, “Cook old chicken hard meat, into the hawthorn a few that is easy to rot, then its elimination to the accumulation of merit, cover can be pushed forward.”
This practice later spread to the people, who then strung it up and sold it and became sugar-coated haws. Hawthorn has many medicinal properties. It can eliminate food stagnation, disperse bruises, drive away tapeworms, stop dysentery, and help digestion. It has been an important medicine for eliminating food stagnation since ancient times, especially for meat stagnation. Perhaps it was because of the illness caused by the accumulation of food and seafood eaten by Princess Huang Guifei, but a little hawthorn relieved the pain. Li Shizhen was a distinguished medical scientist of the Ming Dynasty. He stated that if you cook an old chicken with hard meat and add a few pieces of hawthorn, it will be easy to rot. Then its function of eliminating accumulation can be pushed forward.
Today’s research has proved that hawthorn also has the following effects: appetite, brain, skin, kidney, blood lipid and serum cholesterol reduction, thus making it even more popular. Hawthorn food is also very popular and has many different types of food. However, the sweet and sour sugar-coated haws are still a popular and delicious food today.
It is very Beijing food. It is the most original and traditional sweets, handmade and unique, and symbolises a time of leisure and pleasure. In a way, it may even represent a certain simplicity and tranquillity that is not without a sense of history.