Regarding the traditional snack "Donkey Rolling"
Donkey Rolling, also known as Doumian Cake, is one of the ancient varieties of Beijing snacks. Its main ingredient is yellow millet flour, which is steamed after being mixed with water, with a slightly higher water content to achieve a softer texture. Additionally, yellow soybeans are roasted and ground into flour. During the preparation, the steamed yellow millet flour is coated with the soybean flour and rolled out into sheets, then spread with red bean paste (brown sugar can also be used), rolled up, and cut into small pieces weighing approximately 100 grams, which are then sprinkled with white sugar. The preparation requires that the filling is rolled evenly, with distinct layers, and the exterior appears yellow. Its characteristics include being fragrant, sweet, and sticky, with a rich aroma of soybean flour.
This chapter of the supplementary text was originally supposed to be released earlier, but due to numerous recent matters, it has been delayed a bit. I apologize for the inconvenience
"Donkey Rolling" is one of the most delicious snacks in my memory of old Beijing, regarded as the foremost among the "Thirteen Wonders of Old Beijing." The flavor is something that only those who have truly tasted it can understand. If you have the chance, do try it; you can still find it in some old shops and snack stalls in Beijing.
Doumian cake is primarily made from yellow soybean flour, hence its name. However, why is it also referred to as "Donkey Rolling"? It seems to be a vivid metaphor, as after preparation, it is rolled in yellow soybean flour, resembling a donkey rolling in the dust in the wild, thus earning its name. This has puzzled even earlier scholars. In the "Yandu Small Food Miscellany," it is stated: "The red sugar water filling is cleverly arranged, the yellow flour forms a ball buried in the beans. Why do people collectively call it 'Donkey Rolling'? The name seems rather humorous." It further mentions: "Yellow soybeans and glutinous rice are steamed, wrapped in red sugar water filling, rolled in fried soybean flour, and placed on a plate for sale. The name 'Donkey Rolling' is truly an astonishing title." This indicates that the term "Donkey Rolling" has become a conventional name. Nowadays, many people only know the colloquial name and are unaware of its proper name. Various snack shops supply it year-round, but most have replaced yellow rice flour with glutinous rice flour. The outer layer is still rolled in yellow soybean flour, maintaining its yellow color, making it a highly favored snack among the public. Nowadays, many people only know the colloquial name and are unaware of its proper name. Various snack shops supply it year-round, but most have replaced yellow rice flour with glutinous rice flour. The outer layer is still rolled in yellow soybean flour, maintaining its yellow color, making it a highly favored snack among the public.