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We had an absolutely perfect day with our tour guide - Rogin Luo - who took us for a hike along The Great Wall! Didn't know what to expect and were thrilled to have him as our guide. Very imformative, knowledgable and fun! We go to experience a part of The Great Wall that was unrestored and see all its natural beauty. Got a long history lesson along the way!

After the hike, we all went to lunch at a small place at the bottom of the hill. Located in a house, we ate lunch in the proprietors bedroom! What a hoot! Rogin is the Best of the Best! This tour company delivered for us and we are extremely grateful.

Karenkatz,
Westborough, Massachusetts
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Home  »  China Travel Guide  »  Beijing Culture  »  Traditional Food  »  
Fried Chop Rice Cake

Fried chop rice cake (驴打滚) is an important part of Beijng culture and a  traditional and unique snake of old Beijing with the color of red, yellow and white. The yellow soya flour sprinkled on the surface looks like loess resulted from a donkey’s rolling, hence the Chinese name “Lu Da Gun” (donkey rolls).

The finished products has three layers, red bean paste in the inside layer, sticky rice flour in middle and soya flour outermost. It is suitable for all ages for its soft and sweet taste. The raw materials of fried chop rice cake includes soya flour sticky rice flour, sugar, sesame oil, sweet osmanthus and melon seed.


















Procedure
Firstly, steam the knead sticky flour. Then, crush the fried soya bean into power. The steamed sticky flour was sticked soya bean flour outside and put on red bean paste. On the next step, roll up the sticky flour and cut it into small pieces with a weight of 100g.

Stories about fried chop rice cake
Story goes that the Empress of Cixi was boring of royal food and wanted to eat something new. After much thought, imperial chef decided to make a dish with sticky rice flour wrapped red bean paste. When the dish just finished, a younger eunuch named Lu (Donkey) sprinkled some soya bean power on it by accident.


















However, there is not enough time to cook again, so the chef had to drive himself to present the dish to Empress of Cixi. After tasting, Empress of Cixi was prodigal of praise and asked the chef: what was the name? The chef thought, since the last procedure was accomplished by Lu’s careless, let’s name it “Lu Da Gun” (Donkey grolling).


Add On:Beijing Roast Duck
               Beijing Hotpot
               Fermented Soya-bean Milk

Sophie
 

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