What is the difference between fried dough sticks and fried dough sticks

Fried dough sticks are a very common food. Drinking a cup of soy milk and having a fried dough stick every day is such a delicious experience. Jiaoquan is a kind of food similar to fried dough sticks. Both are fried in oil. But if there is any difference, Jiaoquan is sweeter, more sticky and more refreshing, while fried dough sticks are more fragrant. As the saying goes, everyone has their own preferences, whether it’s fried dough sticks or fried dough rings, just eat what you like. As for the difference between the two, that is a matter of opinion.

The first thing that comes to mind is soy milk and fried dough sticks. Beijingers love to drink douzhi and eat jiaoquan, and regard drinking douzhi and eating jiaoquan as a kind of enjoyment. "Miscellaneous Poems on Small Foods in Yandu" said: "The dregs can be used to make porridge, and the flavor of the old pulp depends on the thickness. Men and women sit together, and each has a bowl of palatable salt or sour wine." It also said: "The taste is beyond sour and salty, and the eaters know it. It can be said to be exquisite." Drinking soy milk and eating fried dough rings must be accompanied by very finely chopped pickles. Generally, kohlrabi is used in summer, and the more particular ones use old salty mustard cut into thin strips, mixed with chili oil, and eaten with fried dough rings that are crispy and golden brown. The flavor is unique.

Old Beijing's fried dough sticks are loved by men, women, young and old. The crispy and fragrant taste is really hard to get enough of. Beijingers often like to eat fried dough sticks with sesame seed buns, and they also have to eat fried dough sticks with soy milk. Jiaoquan is an ancient food that is difficult to make. As the labor efficiency is too low, most restaurants are unwilling to make it, so it is often out of stock for a period of time. Speaking of fried dough sticks, everyone in Beijing knows a "fried dough stick king" who was originally an employee of "Nanlaishun" and has passed away. His skills are unmatched by ordinary people. The fried dough rings are all brown and of average size, and are especially fragrant, crispy and crunchy. If placed on the table, they will break into pieces with the slightest touch, and there is no feeling of being hard.

Su Dongpo of the Song Dynasty wrote a poem, which is said to be the first product advertising poem in China: "Slender hands rub it into jade, fried in green oil to make it tender yellow. At night, there is no lightness or heaviness of spring sleep, and the beautiful woman is wrapped in gold on her arm." There is also a record in "Compendium of Materia Medica" by Li Shizhen of the Ming Dynasty: "Add a little salt, twist it into the shape of a bracelet, and fry it in oil to eat." The charred doughnut can be stored for ten days or half a month without changing its quality and is as crispy as before. It has been a favorite food of people for thousands of years.

The best quality fried dough sticks should be deep yellow in color, shiny and smooth, small and exquisite, shaped like a bracelet. Don’t underestimate this fried dough stick. It is also a royal heritage. It is said that it was originally the food of the old emperor.

Among the old Beijing chefs, the most famous one for making fried dough sticks was Chef Wu Dianyuan from Xingshengguan. As early as the 1930s, Master Wu made a living by running a porridge shop, and his main dish was this fried dough ring. According to the old people, the fried dough ring could be kept for more than a week without shrinking and still remained crispy.

Later, there became more famous people like the King of Fried Doughnuts in South City - Master Wang Wenqi. There is also Chef Ma Qingcai from the Longfu Temple snack shop in Dongcheng District. These are all big names in making fried dough sticks.

In fact, don’t underestimate this simple and ordinary focal ring. There are many things to pay attention to. Let’s talk about the noodles first. You can’t just use any noodles. The noodles we need are those made from wheat grinds in the Zhangjiakou area. You may ask why? Let me explain slowly: the wheat grains are round with red skin, so the fried dough rings are large and crispy. Of course, if you are making it at home and can't find this flour, you can use 30% first-grade flour and 70% standard flour instead. After saying so much, do you see the difference between him and fried dough sticks?