History of Xiaotu

The crickets are the main foods of the Manchu and festivals. The crickets are made of sticky rice. There are bean noodles, Su Ye cakes and sticky cake cakes. The bean noodles are grinded into thin noodles with big yellow rice and small yellow rice, and then steamed with bean noodles. This kind of pupa is golden, sticky, and delicious. Su Yeyao is mixed with sticky sorghum noodles and beans, and it is wrapped in Suye with a special aroma of Su Ye with a special aroma and unique flavor. The sticky cake is soaked in the noodles after being soaked in big yellow rice, and it is made after wrapping some bean pastes in the middle of the yellow rice noodles. This kind of puff is fried with fried, or dipped in sugar, which is sweet and sweet.
This of the Manchu people is very hungry, easy to carry, and unique flavor. By this day, it is still quite popular.
Mun -ethnic residential areas such as the Mongolian, Hui people, and Han nationality, especially minorities such as Manchu and Mongolia and local people like to eat crickets. The most popular in Chengde is that the crispy cakes, mixed sugar pot cakes, fork boil, silk cake, etc. are known as the Manchu crickets by the locals.
The Manchu is used to calling many noodle foods "crickets". The production method is divided into steaming, baking, baking, boiled, etc. According to the "Bamboo Leaf Pavilion Miscellaneous" in the Qing Dynasty: "Prame, the ancient gongs." According to "Shengye Outer Collection": "The northern people are called Bobo, and the southern people call it. Today, the Chinese book is a cricket, there are hard noodles, hair noodles ...".
The people in Chengde have been eaten for more than 300 years. Emperor Kangxi and Emperor Qianlong of the Qing Dynasty eliminated the summer villa every year, and the staple food almost had to eat. According to the 44th year of Qianlong (1779 AD) and the 25th year of Jiaqing (AD 1820), "Driving the Rehears in the Rebon Fair Following the Flow of the Flow" records: "Qianlong and Jiaqing have used" spoons, "," crispy pupae "," crispy pupae There are no less than 20 varieties such as "Luhua Bao", "Cream Cream", "Chengsha Cabin", "White Noodle Cake". There are dozens of restaurants and snack shops in this city. During the late Qing Dynasty and the Republic of China, there are dozens of shops in Chengde Street. There are Wangjia Famous Museum, Erdao Building Chen Ji Cake Shop, Yang Jiacheng sandbags, Zhang Sanjian large pot cakes, full -baked wheat, Majia -roasted wheat museum, etc. Chengde artist Zhang Dengshun's "mixed sugar pot cake" is well -known.
Is after liberation, especially since the reform and opening up, the local flavor snacks and Manchu crickets in Chengde are increasingly favored by local people and tourists. Camp, Da, Xiaoyou, Nanyuan Road, Beixing Long Street, Shidongzigou and other foods. It operates the Four Snacks of the Manchu and Four Snacks all over the streets and alleys, which are welcomed by the masses.
The method of making the pyropium is to use fine powder, white sugar, soybean oil, sesame oil, osmanthus, green and red silk, etc., divided into four processes of noodles, crispy, rolled stuffing, and grilling. n The method of making mixed sugar cakes is to add water and facial fertilizer and uniformly fermentation, and then add alkali to not sour, mix sugar, red ponds, ginkgo, osmanthus, sesame oil, and put them in the dough. Divided into blanks, roasting, and branding. It is characterized by long -term preservation and easy to carry. It is a gift for relatives and friends in the country. Knead well and steam on the drawer. The characteristics are refreshing fragrance and sweet and soft.
The production methods of fork -fired burning are divided into four processes of rubbing, noodles, blanks, and grilling. If there is a process that is not done well, it will affect the next process. Finally, it is baked with warm heat to slightly yellow. The feature is crispy, slightly salty, crispy, and easy to save
Food. It is made after fermentation with corn surface. First soak the corn with water, grind it into a water surface, and then use a cloth bag to pass the residue. Noodles, cooked cooked can be eaten. Sometimes fermentation is too large and slightly sour, so it is also called "stinky rice". It is called "(left fire and right fork)" in Liaoning. Right) Sub -pavilion specializes in "stinky rice".
Saqima is a well -known Manchu pastry. Its predecessor is a traditional pastry of the Manchu -rubbing buns. Put the steamed rice on the cake stones and repeatedly into a dough with a wooden hammer. Sets are an important supply of Manchu in the past, so it is also called "Beat cake Musan". Later, the cooked bean noodles were replaced by sugar, which became "sugar entangled", and was renamed Saka, and people also called it sugar -ray cake. This kind of pupa color, fragrance, taste, and shape is good. It is deeply loved by people
The variety of Manchu crickets has its own characteristics. Golden nest, crispy fried dumplings, soft pinchants, delicate large pot cakes, in addition, there are golden cakes, sun cakes, cold cakes, wine cakes, spring cakes, etc. The coquettish is the traditional flavor of the Manchu.
2. Shandong Jiaodong area, round hoe is called crickets.