The Beijing News (Reporter Wang Ping) March 11th is the second day of the second lunar month, and many time-honored dishes and snacks related to "dragon" in Beijing will become popular foods for consumers. The Beijing News reporter learned from Huguosi Snack Head Office that from this weekend, various flavors of "Gentian" will be served online and offline at the same time, and old-fashioned "Dragon Head-up Limited" dishes such as barbecue season, casserole house, Yuhuatai and Quyuan restaurant have also been on sale.
The Beijing News reporter learned that this year, Huguosi Snack Head Office will supply "Gentian" with various flavors such as bean paste, chocolate, black sesame and jujube paste. Seimi Zhang, manager of Huguosi Snack Head Office, said that the production technology of "Gentiana" is very elegant, and it must be processed with millet flour and hot water, and the stuffing should be wrapped with "hot noodles". Seimi Zhang said that from the Spring Festival to the Lantern Festival, the consumption of food and beverage has not diminished, and it is expected that the supply of "Gentiana" will exceed that of previous years this year. In order to meet the needs of customers, the store set up a "Gentian Cooking Team", which was led and supervised by China pastry master Li Xiuyun. The sales time of Gentian began to be served every morning at breakfast. At the same time, the store has prepared semi-finished raw materials of Gentiana, which customers can book in advance and take home to experience the fun of cooking folk food.
In addition to Gentiana, "Colorful Dragon Ear" dumplings made from natural vegetable juice and fruit juice in barbecue season, and "Dragon Ear" and "Long Lin" packages in casserole houses have all been sold. According to the person in charge of the casserole house, this year’s "Long Lin" has also been upgraded to a combination of plum blossom meat and pancakes. In addition, Yuhuatai has launched a "three-head banquet" in which the pig’s face is grilled, the lion’s head is stewed and the silver carp’s head is stewed. The "leading dish" on Quyuan Restaurant will also sell small portions according to customers’ needs.
Editor Wang Lin
Proofread Junyan Zhang
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