Beijing Tianqiao Tea Soup

The tea soup can be described as a dessert that is commonly consumed in Beijing and Tianjin. The bowl with tea soup that has been brewed is then flipped over without spilling, hence the name “Buckle Bowl Tea Soup.” The infamous “Eight Treasures Tea Soup” is flavored with eight varieties of fruit components. Tea soup that has a large copper kettle and boiling water a huge copper kettle popularly referred to as a tea soup pot. It is the most prominent part of the world of tea soup. The height of the kettle is 60 centimeters, 50 centimeters in diameter. The spout of the kettle is wide and thin. Pot for storage of water, and the center of the empty is the hearth. It is used for burning coal to make water. At the very top may be equipped with a whistle made of copper that sounds when water boils. Sound. A polished and shiny copper frying pan, along with the amazing sound of the flute made of copper, is a charming and interesting attraction and an extremely tempting appetite.

Peking tea soup is known as dragon tea since it is made in a pot that has a dragon’s head. Beijing tea is sweet, soft and apricot-yellow in color, and it has a mild flavor. In the “Bamboo Poem of Dumen,” composed during the Jiaqing period of the Qing Dynasty, there is an expression that reads, “A bowl of sweet congee in the morning, and only then I ate the tea soup and the noodle tea.” In the past, in Beijing, the custom was to take the tea at Ju Yuan Zhai outside the front gate and from Tianqiao.

It was in December of 1997 that Beijing Tianqiao Tea Soup Li restaurant served tea soup and was named its first award for a national Chinese food item through the China Cuisine Association. China Cuisine Association. There was a time when Beijing market vendors sold tea soup. They use large copper pots on-site, making a variety of tea soups that are sweet and delicious for both old and young alike. It’s a delicious and informal snack that can be served as breakfast. It is the “Tea Soup Li” near the older Tianqiao Bridge that has become more popular.

–History of Tea Soup – – – – – – – Tea Soup

To state the tea soup comes from which dynasty invention however, it’s probably hard to decide; however, for a long time, regardless of what dynasty or generation celebrated New Year’s Day, the tea soup was always at the temple fair to show strength, which will make a crowd of children and adults to open their eyes in amazement. The tea soup is sold tea on a table with a beautiful large copper pot, a pot mouth handle, handle, mouth bottom foot and handle decorated with an intricate brass pattern. The body of the pot on either face of the goldfish that is swimming in the grass. …… just wait till the fireplace is hot, and then witness the pot of boiling steaming water rushing around. It is fascinating to take a look at the eyes of the masters who sell tea soup, standing two feet away, with arms swinging in a posture, one hand to grab the bowl and the other hand used to move the water-filled pot the bowl away from the children’s mouth is just one ou two feet. Observe you can see that hot liquid that is coming out of the mouth of the child is sprayed out, completely and completely “smashed” in the bowl without a drop of leakage. The process is precise and stunning. Actually, to do it, requires the highest degree of skill. First and foremost, it must be done in one go and not drag the drip drip drip of mud into the bowl, or else the tea soup is raw, and the seller may be liable to lose money. Also, even though the water is hot and hot, it is not recommended to pour it onto the palm, or else the hand gets hot, and the bowl is crushed, and the seller loses money is then a loss of money. Thus, selling Tea soup experts have mastered the art of selling tea; think about the whole process for more than only a few seconds to practice this skill, but I’m sure it’ll take several years of effort.

Beijing Tianqiao Tea Soup Li has a long and rich history. It is a classic Beijing snack. It is sweet and soft, with an apricot yellow hue, and has a mild taste. In the poem “Bamboo Poem of Dumen,” written in the Jiaqing period of the Qing Dynasty, it is written, “A bowl of sweet congee in the morning, and tea soup and noodle tea in the morning.” In the past, in Beijing, it was common to take tea soup from Ju Yuan Zhai outside the front gate. Li’s Tea Soup in Tianqiao.

The location is within Beijing Tianqiao Li tea soup, which is soft and delicate; the scent of the people and their tea soup is over a dozen different varieties that were served in December 1997. Beijing Tianqiao tea soup Li restaurant tea soup was awarded by the very first China Cuisine Association the title of the National Famous Chinese Snacks. Tea soup production involves cleaning the noodles of surimi that are soaked in water that is cool for 2 hours, then drain off the water, crush into noodles, then, over a wicker that is fine, that is in the surimi noodles tea soup kettle with cool water, bring to a boil and then take a bowl. Add boiling water and the appropriate amount of cool water, and stir it around a bit. Add one-tenth of the noodles to make a batter, and then the water that is boiling to get the batter is rinsed. The tea soup, the sprinklings of to the surface of brown sugar and sugar cinnamon, may be consumed. Today, Tea Soup Li combines traditional craftsmanship with modern technology to produce Fresh Lingjiao Tea, Pearl Milk Tea milk Shake, Sundae, etc. Particularly, fresh Lingjiao Tea also has the health benefits of diuretic and purging as well as detoxification.