Beijing's glutinous rice products conquer the stomachs of southerners
The biggest discovery of this trip was that Beijing's glutinous rice products unexpectedly conquered my heart as a southerner…
The one I went to is called Baiji Rice Cake, located in Niujie.
On the opposite side of the glass window, there are various pastries scattered but in an orderly manner. At first glance, it looks like a Soviet-style cake shop. Everything is a complete bulk——Su style is weighed in advance and wrapped in plastic wrap. Here It is a complete piece for sale.
Auntie picked up the knife and shovel, seemingly casually but accurately scraped off a piece with the shovel, bagging and weighing in one go.
Actually, I didn't have any expectations. After taking the photo, I took a bite of Jiangmi rice cake (the glutinous rice in the north is called Jiangmi).
The tactile sensation at that time is still vivid…different from Su-style cakes are usually made of glutinous rice flour. This piece still retains the graininess of glutinous rice. It should be steamed and then machine-pounded.
The weather in Beijing was very hot in those days, but the cake body had a silky cool air, soft, soft, sticky and sticky. It has a rich and elegant rice fragrance, like the taste of keeping rice in the mouth for a long time when I was a child, with a natural sweetness that makes people intoxicated.
The donkey roll is made of Jiangmi noodles (that is, glutinous rice flour), and the cake groups are also very good. I wanted to refute the "soft and glutinous" taste described by many people. After thinking about it, I found that the reason why I don't think it is related to "glutinous" is because——Beijing's "glutinous" style and southern style are completely two styles.
A closer look and the beauty of translucent grains
If you say the "glutinous" of cakes in Jiangsu and Zhejiang, it is an instinctive "make" in a whisper; then this one in my hand is very similar to Shu Li, who is obedient and clingy, has the ability to turn people's hearts into a puddle of water.
Well, for the first time, I felt that glutinous rice products can also match the sensory description of "melt in your mouth", which satisfied my expectations of "beating cake" when watching anime. All the fantasies, even after a full meal of Jubaoyuan, these two cakes slid into my second stomach smoothly.
The bean paste is also more appealing to me than the cakes I ate in Jiangsu and Zhejiang. It is not oily but sweet and has a richer bean aroma, which retains its softness. to crisp red bean granules.
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北京的糯米制品征服南方人的胃
这次行程最大的发现竟然是，北京的糯米制品意外地征服了我这个南方人的心…
去的这家叫白记年糕，在牛街。
玻璃窗的对面零零落落却井然有秩的摆放着各色糕点，乍一看有苏式糕团店的模样，细细观察却每样都是完整的大块头——苏式都是提前按斤称好用保鲜膜包住，这边则是完整一块现切现卖。
阿姨拿起刀铲看似随意却精准地用铲子刮下一块，装袋称量一气呵成。
其实本身没抱什么期待，拍完照以后顺势咬了一口江米年糕（北方管糯米叫江米）。
当时的触感依然历历在目…区别于惯用糯米粉做的苏式糕团，这一片还保留了糯米的颗粒感，应该是糯米蒸熟然后机捣的。
那几天北京天气很热，而糕体却带着丝冰冰的凉气，软软的，柔柔的，黏黏绵绵之间透着股浓郁而淡雅的米香，像是小时候把米饭久含在嘴里的味道，带着自然的清甜，让人沉醉。
而驴打滚用的是江米面（也就是糯米粉啦）做的糕团体也十分优秀。本想驳斥很多人描述的“软糯”口感，细想一下发现我之所以不觉得它与“糯”挂钩是因为——北京的的“糯”和南方的，完全是两种风格。
细看还有透亮如晶粒的美
若是说江浙一带糕团的“糯”，是细声嗲语间有着本能的“作”；那我手里这枚，则像极了百依百顺又粘人的姝丽，有着柔弱娇滴把人心化成一汪水的本事。
嗯，第一次觉得糯米制品也能和“入口即化”这种感官描述搭上边，满足了我看动漫时对“打糕”的一切幻想，即使在饱餐一顿聚宝源之后这两块糕团也顺顺的滑进了我第二个胃。
豆馅也相比我在江浙吃到的糕团更得我心，不油不过甜还有更为浓郁的豆香气，保留了软到酥的红豆颗粒。
