What do the Manchurian and Mongolian people like to drink in Beijing?

: Daqi

The old inner city of Beijing in the Qing Dynasty was full of Manchu and Mongolian Eight Banners garrison. The entire inner city of Beijing is a world dominated by Manchus and Mongolians.

Why were the main people around the Qing emperor all Manchu and Mongolian people? The main reason is to "rest assured", only oneself can make people feel more at ease.

In Beijing in the Qing Dynasty, the eating habits of Manchu and Mongolian people were similar and basically the same. But there is also a little difference, that is, the Manchu people like to drink soy juice and milk tea, while the Mongolians like to drink milk tea and soy juice. This is the common drink of Manchu and Mongolian people, but the emphasis is different.

Manchu people like to drink milk tea, but Manchu people drink milk tea mainly because of Mongolian influence. Mongolians also drink soybean juice, but soybean juice was invented by the Manchus. Note that soy juice is not the soy milk of the world's peers, these are two things.

Mongolians cannot live without milk tea for a day. Milk tea is not only the daily drink of Mongolians, but also their breakfast. Milk tea can ensure that Mongolians still retain their vigor and vitality during the cold season.

Milk tofu is also good, 100 catties of fresh milk can make 7 catties of milk tofu. The taste of milk tofu will be very delicate, with the mellow milk and mouthful sweetness and smoothness, which is particularly satisfying. Milk tofu can be soaked in milk tea, and can also be used to make candied milk tofu and other delicacies, which has a unique flavor.

Mongolians drink salty milk tea, mostly brick tea, and the tea making utensils are iron pots. When making salted milk tea, you should break the brick tea first, place the washed iron pot on the fire, fill 2-3 kg of water, and when the water just boils, add 50-80 grams of the broken brick tea. When the water boils again for 5 minutes, add milk, use about one-fifth of the amount of milk, stir it a little, and add some salt. Wait until the whole pot of salted milk tea starts to boil and then put a small amount of fried rice into it.

Now, there are many flavors of milk tea, such as the pearl milk tea from Taiwan, which contains something similar to glutinous rice balls.

Again, foreigners also like milk tea, English milk tea and so on. But my favorite, the most Chinese flavor, is Mongolian milk tea.