北京北京，这里有人文历史of、有故事of
品醇厚的北京北京人文化百科
来听来看《北京文化故事故事》
本期是由
北京第二外国语学院和北京语言北京人大学带来的
“北京小吃”
北京小吃之艾窝窝
北京第二外国语学院百科高级故事翻译学院2019级
张秋媛
Aiwowo is a halal snack. It is steamed glutinous rice balls， which are a mixture of sugar， nuts， green plums and osmanthus flowers， covered in flour and decorated with a red dot which is usually raw jelly. It is characterized by snow white color， spherical shape， sticky texture， and sweet taste. Aiwowo has in fact been known from as early as the reign of the Wanli Emperor during the Ming dynasty and was favored by the royals. Legend has it that the so-called 'Perfumed Concubine' especially liked the taste of it. Now it has become a well-known street food that all foreigners have to try in Beijing.
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北京历史故事小吃之豆汁儿
北京第二外国语学院小吃英语学小吃院2020级
钱申骁
Douzhi is a peculiar traditional beverage which is fermented from the dregs of mung beans after the starch is filtered from it. It is a long-人文time favorite in the Beijing and Chengde regions. It has an ashy green hue and a mellow flavor which is sour with a hint of sweet. It is rich in protein and fiber， with a cooling effect that also stimulates appetite. It is not too appealing at first encounter， but it is beloved by Beijing locals.
北京小吃历史故事之炒肝Youth
北京语言大学2020级汉语北京国际教育专业本科生
杨泽宸
Today I want to introduce a traditional snack in Beijing——Stewed liver.百度 It has the characteristics of bright soup， red sauce and fat sausage. It is made from pig liver， large intestine， and it uses garlic as main materials，and starch as auxiliary materials， . It is a Beijing snack developed from the folk foods of Song Dynasty， "Boiling Liver" and "Fried Lung". It is said that fried liver was invented by Huixianju， which opened in the first year of Tongzhi in Qing Dynasty (1862)， and it was improved on the basis of white soup chop suey to form Stewed liver which has been passed down to now. Stewed liver bears the inheritance of Beijing's long history and culture， and it not only brings people the enjoyment of delicious food， but also contains a strong human touch and a long history and culture， which is memorable.
北京小吃百度人文之炸Youth灌肠
北京Youth语言大学2021级百科汉语国际教育专业本科生人文
陆锡莹
Fried Guanchang is a special traditional snack in Beijing，作为北京故事， belonging to Beijing cuisine.北京人 It was recorded in the history of the《Ming-Palace》by liuruoyu in the Ming Dynasty. During the reign of Emperor Guangxu of the Qing Dynasty， fuxingju's Guanchang was well-known in the capital. The shopkeeper of fuxingju was called "Guanchang Pu". It is said that the Guanchang made by him was loved by Cixi. The original Guanchang was made of starch and broken meat from pig large intestine. With the development of history， the making process of Guanchang is also changing. Use starch， Monascus and spices to fill the small intestine of pigs.The Guanchang we can find in stores today are starch products using only green bean starch and spices.
The authentic Guanchang should be fried with the grease of pork intestine， which gives it a special scent. But because of healthy consideration， people nowadays rarely use this kind of oil to fry Granchang. Guanchang is tender with a crispy crust， which makes it very popular and loved among people. When frying the Guanchang， the formed intestine must be sliced first and fried in the baking pan until both sides bubble and become crispy. Then pour over some salt water and garlic juice on it while it is hot， this can best bring out the flavor of it.
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