Beijing features snack Wangao
Wangao old Beijing traditional cuisine, Wangao is to fermented rice sweet syrup in a bowl steamed, its shape is a bowl-shaped pan steamed, hence the name.
Wangao, is the fermented rice sweet syrup in a bowl steamed, pan steamed after its shape is a bowl-shaped, hence the name. Wangao, water cake known as "Bang Bang cake", with the Lijiang River water soaked glutinous rice, ground into a semi-liquid form (glutinous rice to the state and the Lijiang River on both sides produced good sticky rice), add sugar to prosper in a small pale yellow crude bowl steamed to increase the number of water and water become Wangao cake. Wangao slightly dry, sweet promoted when eating; water less dense cakes, sweet slip easy to swallow when eating. Both refreshing fragrance, but also we got the Lijiang River water and "eat" Guilin Lijiang River water to grow sticky rice. Wangao cup is a mold, feed means steaming. Light yellow color, taste Xuan, loose, cotton, soft, nutritious, easy digestion and absorption, suitable for the elderly, young children.
- Beijing Wangao -
Traditional Wangao, water, cakes, in addition to the flow of Bang Bang cake hawkers, Guilin, the most authentic small restaurant has two: one in the flower bridge (West), one in Huaqiao back (east). Each shop, there are twenty Vice bamboo chair, bamboo tables, can accommodate dozens of people at the same meal. Each store each tile two large pots set, Wagang a large, built-in Hawthorn tea free of charge.
Wangao production methods
Wangao, water vapor and sell cake now, cafeteria-style setting firewood stove large cauldron, put on a big steamer double, ten minutes came out Wangao, cake water about one hundred. General to Putuo Mountain, Crescent Hill tour, the more in this eat cake "after noon", after eating also take eight to ten per person, waiter presented a lotus leaf special packaging, that fragrant cake, rice cakes, incense sugar and bamboo incense, fragrant firewood, lotus leaf incense blend together, into the mouth, heady, unforgettable experience.
Starting material: Applicable 1 year old (3) Ingredients: ½ cup glutinous rice flour, starch, 1 tablespoon of warm water 120 ml, 240 ml boiling water, a little salt.
Filling: Roumo 45 grams, 2 mushrooms, onion crisp 5 g of oil.
Seasoning: soy paste 1 tbsp.
1. The glutinous rice flour and starch mix thoroughly with warm water, and then poured into rapidly stirred boiling water into a thick paste, then dispensed into the bowl;
2. The mushrooms cut into thin foam, filling all the added seasonings stir over, Sheng out of standby.
3. In each bowl rice milk, the fillings were covered with a little, and then into the pot to steam for 20 to 30 minutes.
Features: color light yellow, taste Xuan, loose, cotton, soft, nutritious, easy digestion and absorption, suitable for the elderly, young children.