Beijing Snacks: Donkey Rolling
by kiss war girl
Favorite
Difficulty
Normal
Time
1h
Serving
2
In Beijing, which is becoming an increasingly international metropolis, although many snacks seem to be out of date, Beijing snacks are the "living fossil" of the thousand-year history of the city. Each snack has its historical and cultural roots.
Beijing snacks embodies the Beijing taste complex of Beijingers, and evokes my nostalgia. So, eating in your mouth is more than just delicious food...
Donkey roll is one of the oldest varieties of Beijing snacks. Its raw material is yellow rice noodles with water, softened and steamed. After the soybeans are fried, they are ground into noodles. When making, stick the steamed yellow rice noodles with soy flour noodles, roll them into slices, and then roll them with red bean paste (or brown sugar), cut into small pieces of about 100 grams, 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.
Soybean noodle cake is made of soybean noodles as the main raw material, so it is called soybean noodle cake. But why is it also called donkey roll? This is a vivid metaphor. Rolling yellow rice noodles in soybean noodles, like a country donkey rolling up dust, hence the name. Even predecessors have also questioned this point. "Small Food in Yandu" said: "The filling of brown sugar and water is cleverly arranged, and the yellow noodles are buried in a ball of beans. What is the name of the group called "donkeys roll", the name is almost witty. "I also said: "Soy beans are sticky rice, steamed, wrapped in brown sugar water, rolled in fried bean noodles, sold on a plate, and the name is "Donkey Roll". It's an incredible name." You can see the name of the donkey roll. It was agreed upon at that time. Nowadays, many people only know the common name of Ya, but don't know its correct name. Many snack bars in Beijing now serve donkey rolls throughout the year, but most of them don’t use yellow rice noodles and use jiangmi noodles, but the yellow bean noodles are still rolled outside. The color is still yellow, which is a kind that Beijingers have always liked. snack. "
Beijing snacks embodies the Beijing taste complex of Beijingers, and evokes my nostalgia. So, eating in your mouth is more than just delicious food...
Donkey roll is one of the oldest varieties of Beijing snacks. Its raw material is yellow rice noodles with water, softened and steamed. After the soybeans are fried, they are ground into noodles. When making, stick the steamed yellow rice noodles with soy flour noodles, roll them into slices, and then roll them with red bean paste (or brown sugar), cut into small pieces of about 100 grams, 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.
Soybean noodle cake is made of soybean noodles as the main raw material, so it is called soybean noodle cake. But why is it also called donkey roll? This is a vivid metaphor. Rolling yellow rice noodles in soybean noodles, like a country donkey rolling up dust, hence the name. Even predecessors have also questioned this point. "Small Food in Yandu" said: "The filling of brown sugar and water is cleverly arranged, and the yellow noodles are buried in a ball of beans. What is the name of the group called "donkeys roll", the name is almost witty. "I also said: "Soy beans are sticky rice, steamed, wrapped in brown sugar water, rolled in fried bean noodles, sold on a plate, and the name is "Donkey Roll". It's an incredible name." You can see the name of the donkey roll. It was agreed upon at that time. Nowadays, many people only know the common name of Ya, but don't know its correct name. Many snack bars in Beijing now serve donkey rolls throughout the year, but most of them don’t use yellow rice noodles and use jiangmi noodles, but the yellow bean noodles are still rolled outside. The color is still yellow, which is a kind that Beijingers have always liked. snack. "
