[beijing] Donkey Rolls

Donkey rolling

The bean noodle roll is called donkey roll in Beijing. It is one of the ancient varieties of Manchuria and Beijing snacks (the Manchurian area is generally called bean noodle roll). The finished product is yellow, white and red. It is really beautiful. Its raw material is steamed with yellow rice noodles and water, and a little more water is added to make the noodles softer. After the soybeans are fried, they are rolled into noodles. When making it, roll the steamed yellow rice noodles with soy flour noodles on the outside, then roll them up with red bean paste (brown sugar can also be used), cut into small pieces, and sprinkle with sugar. When making, the fillings are required to be uniform, distinct in layers, yellow in appearance, fragrant, sweet, sticky, and have a strong aroma of soybean flour.
Donkey rolling originated in Manchuria, originated in Chengde, and prevailed in Beijing. Because the Baqizi brothers of the Qing Dynasty liked sticky food, "Donkey Rolling" soon spread to Beijing and became a kind of special snack in Beijing. Since ancient times, the Chengde area has been rich in a kind of millet. This kind of millet is sticky. It is called yellow rice in Chengde. It can be stewed dry rice or ground into flour to make sticky bean buns, rice cakes and "donkey rolls". It is the tradition of Manchu people to like to eat sticky food, because Manchu's hunting life often goes out early and returns late at night, eating sticky food is resistant to hunger. "Donkey roll" is a popular snack that evolved from sticky food more than 200 years ago.
After the donkey rolled through Beijing to Tianjin, it became one of the traditional snacks in Old Beijing and Tianjin Wei. Why is it called "Donkey Rolling"? It seems to be a figurative metaphor. After being prepared, it is rolled in soybean noodles, just like the waves of loess raised when the wild donkey Sahuan rolls in the suburbs, hence the name "Donkey Rolling". The raw materials of "Donkey Roll" are rhubarb rice noodles, soybean noodles, Chengsha, sugar, sesame oil, osmanthus, green and red silk and melon kernels. The outer layer of the finished "donkey roll" is full of bean noodles, golden yellow, sweet bean filling, soft in the mouth, unique flavor, the bean filling melts in the mouth, sweet and sweet, you can not chew the soybean noodles after you put it in your mouth. Savor the best, it is a traditional flavor snack suitable for all ages.
Every snack bar is now available all year round, but most of them don’t use yellow rice noodles and use rice noodles instead. Because the noodles are rolled with soy noodles, the color is still yellow, which is a very popular snack. Especially during the Spring Festival, you will see that the New Year’s goods market must be available, and the traditional snacks are very delicious.
Donkey rolling looks complicated, but it is actually very simple to make. The traditional method is to steam the sticky rice noodles and stir-fry the soybean flour. Now that the electrical appliances are so developed, you can get it done in a few minutes in the microwave oven at home, and you don’t need to get fire. "