February 4 is the first of the 24 solar terms. On the day of the beginning of spring, eating spring cakes and spring rolls to "bite spring" is a must-check item for many old Beijingers. Although the weather is still cold, many time-honored restaurants such as Tongchun Garden, Tongheju and Huatian Eryouju Meat Cake Shop owned by Beijing Huatian have increased their stocking, and prepared crispy and delicious spring rolls, wheat-fragrant spring cakes, fragrant sauce elbows and other special delicacies to add "spring flavor" to the beginning of spring.
When it comes to "biting spring" food, the signature snack spring rolls of Tongchun Garden, the first of the eight springs and a famous Jiangsu restaurant, must have a name. Whether it's salty minced pork spring rolls or sweet bean paste spring rolls, they are popular items loved by diners in Beijing. "I love to eat the spring rolls of bean paste from Tongchun Garden, which are particularly crispy, and the bean paste is sweet but not greasy. Ms. Guo, a citizen who was queuing up to buy spring rolls at the takeaway window of Tongchun Garden, said, "For this bite, I am happy to queue for a long time." ”
A reporter from Beijing Youth Daily noticed that the spring roll wrappers in Tongchun Garden are handmade. The experienced chef puts the dough on a hot pot and quickly spreads and pulls it to make a spring roll skin as thin as a cicada's wings. It seems simple, but in fact, it requires extremely high skills and strength of the operator, and it is a great test of hand work. The finished spring roll wrapper is close to translucent when lifted, and you can even read the newspaper through the spring roll wrapper. Wrapped with freshly minced meat or homemade bean paste, it is crispy on the outside and soft on the inside, which is very delicious.
According to Wang Hongqing, deputy manager of the restaurant, the spring rolls in Tongchun Garden are very popular on weekdays, and they are in short supply when they arrive in Lichun. According to the Huatian big data platform, every year at the beginning of spring, thousands of spring rolls in Tongchun Garden can be sold in half a day. In order to ensure the taste of the spring rolls, the store arranges manpower in advance, and the preparation starts at 6 o'clock in the morning on the day of the beginning of spring. "Every year in the beginning of spring, the sales of spring rolls can reach 2-3 times that of weekdays, and sometimes there are customers who come to the store to buy spring rolls before it opens, and many people order spring rolls through takeaway, so we specially arrange for the master to stock up in advance. ”
Stir-fried vegetables are the "good cp" of spring rolls. Wang Hongqing told reporters that the stir-fried vegetables of Tongchun Garden are made of fried bean sprouts, leeks and eggs, and a roll of spring cakes that are baked crystal clear, which is especially popular with the elderly and children.
In order to welcome the beginning of spring, not only with the spring garden, but also many time-honored brands in Beijing can be said to be riveting. Huatian Eryouju Meat Cake Shop, which focuses on Beijing-style snacks, has four new spring cakes**, including four "hard dishes" such as bread roll sauce elbow, sauced beef, shredded pork in Beijing sauce and crispy hairtail fish, with stir-fried vegetables and spring cakes, a set of meat and vegetarian matching **The price is about 50 yuan, which is affordable and delicious. "In previous years, in the beginning of spring, there were often loyal customers who asked us what they wanted to eat, and Eryouju launched four ** this year, which is also to meet the taste preferences of more people. Liu Rui, deputy manager of Eryouju, said.
Lu Cai Taidou "Tongheju this year launched roasted steamed buns with elbows, silver silk rolls with sauce meat and other novel ways to eat, Huifeng Dumpling Building, which is known for its handmade dumplings, is a hit with a super high order rate on the day of the beginning of spring.
Text: Beijing Youth Daily reporter Li Jia.
Photo by Beijing Youth Daily reporter Fu Ding.
Edited by Tan Weiping.