Sakima [Beijing Yanqing Specialty]

What is Sakima? Authentic Beijing Yanqing specialty: Saqima

Content summary:Do you want to know what Saqima is? This article is a detailed introduction toBeijing Yanqing specialty - Saqima. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Saqima. The full text takes about 3 minutes to read, mainly including the basic introduction of Saqima and the characteristics of Saqima's products? How did the history of Sakima come about? The production method of Saqima, etc

Basic Introduction to Sachima. One of the sacrificial offerings in the Three Tombs outside the Great Wall during the Qing Dynasty, originally meant 'dog milk dipped in sugar'. After frying the noodles, mix them into small pieces with sugar. Saqima is one of the famous Beijing style four season pastries and one of the thirteen wonders of Beijing. In the past, he also wrote "Shaqima", "Sailima" and so on in Beijing

What are the characteristics of Sakima's products

Currently, Saqima is divided into two factions: the northern faction Saqima is larger in size, has a harder and crisper texture, and generally has sesame seeds attached to its surface; Southern style Saqima, also known as Cantonese style Saqima, has a relatively loose and crispy taste. The production methods and raw materials of the two factions of Saqima are different. Saqima has a beige color, a crispy and soft texture, a sweet and delicious taste, and a rich aroma of osmanthus and honey

In the 28th year of the Daoguang reign, the "Inscription on the Rules of the Horse God Temple Sugar Cake Trading" wrote, "It is necessary for the people, monks, and Taoists of the banner. The banquet table is open, and it is indispensable for weddings, funerals, and sacrifices. At that time, the Saqima cream flavor was the strongest in the Taihua Zhai pastry shop in Beixinqiao. It was adjacent to the royal temple Yonghe Palace to the north, where the lamas and monks were the first customers of Taihua Zhai. As offerings before the Buddha, they were used in large quantities. After the Manchu people entered the country, the Saqima became popular in Beijing. As a delicious snack of the Manchu people, Saqima has spread throughout China from the north. But it contains a high amount of calories (about 54% fat content or about 200 calories per piece). Although Saqima is delicious, it should still be consumed as little as possible for the sake of health

Method of making Saqima

Ingredients: refined flour, dry flour, egg yolk, honey, oil, white sugar, golden cake, maltose, raisins, green plums, melon seeds, sesame seeds, osmanthus