Yanqing Fire Spoon [Beijing Yanqing Specialty]

What is Yanqing Fire Spoon? Authentic Beijing Yanqing specialty: Yanqing fire spoon

Content summary:Do you want to know what Yanqing fire spoon is? This article is a detailed introduction toBeijing Yanqing specialty - Yanqing Fire Spoon. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Yanqing Fire Spoon. The full text takes about 6 minutes to read, mainly including the basic introduction of Yanqing Fire Spoon and the product characteristics of Yanqing Fire Spoon? How did the history of Yanqing Fire Spoon come about? The production method of Yanqing fire spoon, the tasting and eating method of Yanqing fire spoon, etc

Basic Introduction to Yanqing Fire Spoon

Yanqing Fire Spoon, known as the "Top Ten Cultural Heritage Sites" of Yanqing County, is a unique and flavorful snack. Unlike Shaobing (Baked cake in griddle) and donkey meat, Yanqing's fire spoon is baked in a natural stove. It has flesh inside and a smell of pepper and salt

Yanqing Fire Spoon is made from warm water and noodles, processed through two steps of roasting and baking, with a diameter of about 8-10cm. One side has a golden circle and is tiger skin colored, crisp and palatable, with a strong aroma of wheat and salt and pepper. Due to its oil-free outer layer and minimal moisture content, the Yanqing small fire spoon is easy to carry and store, and has become a renowned local snack loved by guests both domestically and internationally

The production of Yanqing Fire Spoon is called "Da Huo Spoon", and the word "Da" is concise, vivid, and rich in connotation. When did Yanqing fire spoons first appear? It is said that during the reign of Emperor Qin Shi Huang, the local people who built the Great Wall in Yanqing made it for easy carrying and preservation

The production method of Yanqing fire spoon

There are four unique techniques for making Yanqing fire spoon: the dough should be moisturized, the flesh should be fresh and tender, the coffin should be crisp and easy to listen to, and the stove should not be too hot or too hot. Mix flour well, ferment and add alkali. Mix flour with appropriate amount of fertilizer and alkali. Add two pounds of flour fertilizer to ten pounds of flour, and add alkali while kneading until the flour is not soft or hard, and the texture is moist and does not touch the hands, presenting a light apricot yellow color. Use your hand to make a crisp and elastic "pa pa pa" sound. Mix the dough and knead it into small portions, each of which is divided into two parts. One part is rolled into a bowl shape with a specially made spatula, and the other part is coated with Sichuan peppercorn oil and salt in the dough "spatula". After rolling it into a dish shape, it is placed on a baking pan and baked until fully cooked. The bottom is then turned over and baked on top, and then baked on the stove. That particular fire spoon shop, the white stove maker who makes the fire spoon is skilled at pounding the fire coffin. That bamboo ruler is long, made of hardwood, and in the middle is like a heart wrenching radish; The handles at both ends are slightly thicker than the thumb and have pointed tips. Every time the tinker rolled a fire spoon, he would use it to knock on the case for a while. The sound of the hammer was thick and steady, and the sound of the handle was light and crisp, which was better than the opening board of the Kuaibanshu. It made people feel that the smell of the fire spoon was not baked but knocked out by the hammer. Knocking on a fire spoon is the first lesson in learning to be a white furnace craftsman. Those who don't know how to knock on a fire spoon are useless no matter how well they hit it. Finally, the fire should be at the right temperature, with a stove that is neither too hot nor too hot. Put more than 10 fire spoons in each stove and bake for over 10 minutes to cook. If it is too hot or too late, it will burn or collapse, and then it will lose the taste it should have. The grilled spoon is filled with hot air, like a fragrant round purse. The well made fire spoon is full and full like a drum, with crispy skin, fresh and fragrant flesh, delicious and affordable, and loved by everyone. A good fire spoon thrown into the room will definitely fall into three pieces when it rolls to the ground. Two pieces are crispy skin, and one piece is fresh and lively flesh. There is a round circle in the middle of the front of the fire spoon, like a pale yellow halo surrounding a round moon. If the circle is not obvious or turns black, it means that the fire spoon has not been well controlled

Tasting and Eating Methods of Yanqing Fire Spoon

Yanqing Fire Spoon has tender flesh and crispy skin, which is delicious and cheap. It is easy to pair with other foods to form a new flavor, and can be used as both breakfast and dinner. The newly baked ladle will crack with a slight pinch along the edge. If you like plain food, you can put deep-fried dough sticks in it; For those who love to eat meat, they can add various cooked meats. If the meat is finely cut and mixed with scallions, cilantro, and fresh chili peppers, it becomes a meat sandwich, which is even more delicious; Boil a soup over high heat, add seasonings, cut the fire spoon into thin strips and stew. While it's hot, eat the soup with water and it's very comfortable to eat; Yanqing Fire Spoon also has a unique feature, as its flesh is tightly wrapped, making it suitable for making dry food without oil and not easily spoiling