Sour plum soup is a traditional refreshing drink in the hot season of old Beijing. Most people will buy ebony and brew it themselves (and it is also useful, not ebony bayberry), put a little sugar and acid in it, and drink it when it is cold. Who caught the peddler? Old people in bernhard used to hold ice cups (two small copper bowls) to make noise to attract attention and sell them. Summer drink is an ancient sour plum soup, and its good source is. The promotion space of the Qing court became the queen's drink, and the so-called "speculation over the beam" was. Because: in addition to the effects of cooling and clearing away heat, relieving heartache, resolving phlegm and relieving cough, eliminating epidemic situation and quenching thirst, it is called "Yibao Qinggong Imperial Plum Soup" and has been brought to the public all the time, so vendors selling plums can be seen everywhere on the street and in front of dried and fresh fruit shops. Put a crescent halberd in the booth (meaning cooking at night) and hang a sign that says "hot iced sour plum soup" The stall owner is holding a small copper bowl and banging it from time to time. Congress predicted that the United States would be thirsty, and it was always refreshing to hear it. After a bowl, the summer heat completely disappeared. Then, Chapman, the plum operator, and the booth only sell shopping, but there are also many sour plum soups. For example, Daqiao, Autumn, Xidan Archway, Luyuzhai and Donganmenwai Street are all vegetarian, and Qianmen Jiulong Zhai is very famous. At present, there are only Liulichang Road South and Xinyuanzhai. "Plum blossom a long time ago. "Tugongmei stir-fry dish" was recorded in ancient times and is one of the oldest sour plum soups. "Plum blossom water" in Old Wulin Story in Song Dynasty is similar to refreshing sour plum soup. The sour plum soup we are drinking now belongs to the Qing emperor's family, which was made to quench our thirst and later spread to the people. China soda ash was introduced to western Europe before 150. The plum blossom raw materials traded in the early days were ebony, hawthorn, osmanthus, licorice and sugar. " "Compendium of Materia Medica" says: "Whoever smokes semi-yellow plum will have dark plum. "In addition to heating and cooling, it can also relieve pain, even cough, cholera and dysentery. The fairy tale "The Legend of the White Snake" says that ebony provides popular stories. The soup has the effects of promoting digestion, resolving food stagnation, promoting qi circulation, removing blood stasis, promoting fluid production, quenching thirst, astringing lung qi, relieving restlessness and calming the nerves, and is beneficial to health. It is a rare healthy drink in hot summer. After the ebony is soaked, sugar, honey and sweet-scented osmanthus are put together to make an iced sour plum soup. The most famous in Beijing is the plum blossom and the new garden in Liulichang. I cooked Xinyuanzhai sour plum soup in the middle of the night, and the next morning I sold the big white porcelain, blue and white porcelain pots and vats of green paint in the old city, and the teeth on the plum blossoms trembled. From the beginning of plum blossom here, it is sold for 70 days every year until the Lantern Festival and Dragon Boat Festival, and only two altars are sold every day, which has been selling well so far. [Edit this paragraph] Method of making materials: dried ebony (half a catty), hawthorn (half a catty), osmanthus fragrans (one or two), licorice (one or two), borneol or brown sugar. 1, dried plums and hawthorn bought from the dry goods market must be boiled in water first. 2. Soak the plum blossoms, wrap the hawthorn with gauze, and add a small amount of osmanthus fragrans and licorice. 3. Fill a large pot with water, put a gauze bag and bring it to a boil. 4. After boiling, adding appropriate amount of sugar or brown sugar can play the role of dyeing. 5. Cook on low heat for 6-7 hours. When the water is boiled to about half, it becomes sour plum soup. 【 Precautions 】 Drinks make sour plum soup memorable. You can put it in the refrigerator for a few days. But at room temperature, sour plum soup is easy to deteriorate. If you see a thin foam floating on the surface, you can't drink it. 2, adding sour plum and licorice has astringency, and putting some ice cubes when drinking can reduce astringency. 3, the sour plum soup made by novices may be too strong or too weak, and the ratio of heat to water can only be finer and harder! Plum [raw materials] Myrica rubra, honey, honey, roses, sugar. Of course, Yangmei should be carefully cleaned, because it is easy to hide some small mistakes. After washing, a big, full dark red one, with few choices, about 25, was sprinkled in a big bowl and pickled with four spoonfuls of sugar. Put the lid on the bowl and shake it up and down several times to distribute the sugar evenly. On the 8 th, pour a bowl of water into the pot, first use a big fire to make it faster, simmer it with 80% hot fire, and add candied dates to make sugar. Boil dates with only one bowl of honey, about 4 tablespoons, etc. Stir well. Sprinkle rose buds on 7 and 8. Because honey is a kind of natural sweetness, it is sweeter and has room memories, not as sweet as sugar mania, so besides honey, better water and honey, candied roses can harmonize endocrine and are good for girls. After the candied fruit is cooked, the water will be completely opened to absorb the essence and sweetness of the candied fruit. Pour round candied fruit without boiling water into a bowl and mix in honey. Then stir and mix the scent of honey and roses at the curl of the nose. Then pour in water, marinate Yangmei Lane with honey, and immediately cover the bowl cover so that the steam cannot be emitted. Shake the bowl and drop it for 2-3 minutes, so that the bayberry sour juice and honey water can be fully blended. Put it in the refrigerator. Plums are not ripe. In order to keep bayberry fresh, many ripe sour plums are astringent in the old mouth because cooking will evaporate the water in bayberry. Yangmei lost its bright color and tasted a bit like tasteless and odorless sour plum soup. The entrance is fragrant and elegant roses, followed by sweet bayberry, and then candied bayberry permeates it, and then the sweetness is a little vague. Step by step, entangled in the sweet and sour, hot and cold road, holding a bowl of sour plum soup, can really eliminate all the leisure this time, bayberry, sweet and sour. Mainly sweet, but it doesn't seem to represent acid. Love in spring likes a girl, sometimes she is uncertain about her jealous lover, but when one hundred thousand people think of his good looks, they seem indifferent and turn their hearts over a thousand times. Unexpectedly, there is a jealous and competitive acid on the outside, and it is sweet on the inside. The second is the most wonderful material: ebony, hawthorn and licorice, and the ratio is about 3:2: 1. The taste of licorice will be more bitter. There is also the production process of rock sugar (if it is too sour or too bitter, then put it): the first step is to put the filled materials into a pot of water to boil. Step 2: Cook the fire for about 40 minutes before the fire. The third step is to smell the smell of brewing. Have a cold drink next time you taste it, if it suits you. If the taste of rock sugar can be adjusted, it is not appropriate. Key step: after mixing the materials, be sure to boil the water once, and then turn to low heat to boil. Don't put it down until the sugar waits. And then release the last bite of rock sugar to adjust the taste. Production method Third Sister material: ebony 100g, hawthorn 100g, licorice 10g, sugar 5g, sweet-scented osmanthus and rock sugar. Methods: First, add a spoonful of water into the pot, and soak the plum, hawthorn and licorice in clear water for 30 minutes. Then add 1000g of water to the casserole, then soak the plums, hawthorn and licorice in the casserole, then boil it with high fire, then cook it with low fire for 30 minutes, then add a proper amount of sugar pot, and then cover the pot and cook it for about10 minutes. After boiling, stir with a spoon several times, and then pour into a small bowl. Finally, add sugar and osmanthus and stir to make a teaspoon of delicious plums. [Edit this paragraph] Mei related story Eagle [crying] Hey, the water in Yuquan Mountain in Dongzhimen drinks ice. Old Beijing hawkers joined the soup mouth, which tasted better. Lao Meishu explained the traditional refreshing drink in Beijing. In the hot season, most people will buy bayberry and cook it themselves, adding some sugar and acid to drink. After vendors do this, they will start small businesses. There used to be an old door in bernhard. He often makes noises with ice cups (two small copper bowls) to attract attention and then sells them. Yuquan Mountain is a famous mountain spring, which is very delicious. The old emperor drank a special kind of water from Yuquan Mountain and Xizhimen, a kind of water official. Xizhimen is called outside the city. It closes when the sun goes down, but as long as the official threshold of water transportation is ready, the emperor will open it. So I sold plum blossom "the water of Yuquan Mountain" for publicity. There is also the largest Dongzhimen ice bank in the city. In winter, when ice is sold and stored in an ice room, it is sold in hot weather. It implies that Mei's Dream of Red Mansions is a traditional national drink. In the thirty-fourth episode of the famous Dream of Red Mansions, the protagonist Jia Baoyu was beaten. The best requirement was: "Just cry and not drink, eat sour plums. "A Dream of Red Mansions 3"-"Dumen Zhi Zhu Ci" "The street with sound is called a copper bowl, a bowl of iced plum soup." This is Hao Yixing's Du Men Zhu Zhi Ci in Qing Dynasty. People in old Beijing remember that when plum blossoms were sold in Beijing, people knocked on ice seeds in the street, and the sound was bright and crisp. The original text is as follows: Fanmen Zhuzhi Poetry (Zanmi people) broke up at sunset, with six innings. The money of the three children bought fragrant flowers, porridge, sweet paste, cut cakes, ghost legs and troublesome tea, before eating a bowl of tea water and noodles in the morning; Preserved fruit cakes fried with sugar ears, baked sesame cakes baked in the oven, forks just sold fire, and hard noodles are called cakes over and over again; Jiaozi wonton is full of vegetables, including jiaozi powder, agarwood, cod liver oil enema, sawdust and children should be yellow vegetable soup. [Edit this paragraph] 4 Plums and prunes are one of the oldest traditional drinks after years of heavy precipitation. During the Shang and Zhou Dynasties, our ancestors called sour plum soup extraction. Now we have the recipe of plum juice drink, which comes from the Qing palace teahouse. In the Qing Dynasty, plum blossom was popular in the palace, especially by Emperor Qianlong. The plum blossom scraping palace is one of the reasons why it is so popular. It is history for Manchu people to drink acid. Between the mountains and the rise of the whole nation, hunting and gathering are its main modes of production. Manchu people are good at hunting and fishing and like to eat meat, so they invented the sour taste of this Manchu food. Hot and sour soup, corn flour, fermented by children. After the hot greasy meat, the sour taste is really good. Later, the child was taken to Beijing hot and sour soup. The climate and geographical environment in Beijing have adapted Manchu people living in the northeast to different degrees of health and all aspects of life. Sour children will be converted into fat and stored in the body when they can't get in touch with corn, high sugar and excessive sugar, which will lead to weight gain. Children who eat less high-calorie corn flour containing venison and bear's paw drinks to make sour soup fish are easy to get hot and compete for fat. So Emperor Qianlong ordered a diet adjustment. The Utea family racked their brains and finally prepared a children's drink to replace the hot and sour soup-sour plum soup. The formula is: ebony to remove oil and greasy, osmanthus to remove phlegm and blood stasis, clearing away heat and toxic materials, licorice to nourish skin, hawthorn to reduce blood fat, invigorate qi and moisten lung, and lower blood pressure together with rock sugar. Sour plum soup not only removes oil to relieve boredom, but also contains rich nutrients such as organic acid, citric acid, vitamin B2 and crude fiber. Sour plum soup, they are the favorite of Emperor Qianlong. Some people say that emperor tea should be dried before drinking sour plum soup after meals. No matter the video records of historical records, court painters have shown that life is a pair of thin bodies, not a paunchy emaciation. This is the same as using sour plum juice. Later, Xingqing Sour Plum Soup has two sides. In the Qing Dynasty, Emperor Yanshan drank mineral water and went to Xizhimen for special water. Xizhimen is called outside the city. It closes when the sun goes down, but as long as the official threshold of water transportation is ready, the emperor will open it. So I later sold plum blossoms to promote "Beijing mineral water". So far, the authentic mineral water of old Beijing sour plum soup must also be produced. 5 The Legend of the White Snake-The popular stories of raw materials provided by Mei Mei are ebony, osmanthus, rock sugar and honey. "Compendium of Materia Medica" says: "Whoever smokes semi-yellow plum will have dark plum." In addition to heating and cooling, it can also relieve pain, even cough, cholera and dysentery. The fairy tale "The Legend of the White Snake" says that ebony provides popular stories. [Edit this paragraph] Mei-a better well-known brand is not only Zhengguang and Sour Plum Soup, but also Jiulongzhai and Xinyuanzhai in Beijing. It is one of the few products with good color, fragrance and taste left in the market at present, and makes unremitting efforts to preserve and develop traditional Chinese drinks. The soup has the effects of promoting digestion, resolving food stagnation, promoting qi circulation, removing blood stasis, promoting fluid production, quenching thirst, astringing lung qi, relieving restlessness and calming the nerves, and is beneficial to health. It is a rare healthy drink in hot summer. Jiulong Zhai is known as "the first sour plum soup in Kyoto". Its expensive origin, exquisite materials, complex technology and beautiful taste are unique in the world. From Gan Long in Kowloon to Daoguang on an empty stomach, it has spread to this day. Your side praised the Jin Dynasty's History of Spring and Ming Dynasty: "The chilled sour plum soup to quench thirst is long, and the famous dragon has no Kowloon." Yanjing Mentality, published in the thirty-second year of Guangxu, said: "The cooperative crystal sugar plum juice is ripe before Kowloon ... Kyoto is the first", and its origin can be traced back to 1738. According to legend, during the Qianlong period, the uncle of a small trader who took refuge in their capital was in the Royal Tea House. Uncle came from the front door of the east gate where the royal waiter secretly drank the palace formula and let the hawker set up a stall. According to vendors selling their sweet-scented osmanthus sour plums, they are very popular, and they are called "Qingyi Newspaper" and "Royal Wuhai Soup", so the expert Hanlin Academy was asked to name them "Kowloon Express". After the relocation, Qianmen Street is located in the famous East Dashilan "Jiukuai".