Shaqima, also known as "Saqima", "Saqima", "Saqima", etc., is known as "Ma Zai" in Hong Kong, and is a characteristic sweet pastry. Pen? Interesting? Pavilion wWw. ｂiquge。 After the noodles are fried, they are mixed into small pieces with sugar, and the saqima has the characteristics of beige color, crispy and fluffy taste, sweet and delicious, and rich fragrance of osmanthus honey. In recent years, through the exploration of the manufacturing process and folklore of the food "Feng Cake", it has been found that this food is an extension of Shaqima, and the local residents have even taken this variety of Shaqima-like Feng Cake as one of the tributes of the Mid-Autumn Festival.

In the "Chronicles of the Year of Yanjing", it is written: "Saqima is made of rock sugar, cream and white noodles, the shape is like glutinous rice, and it is baked in a non-ash wood oven to form cubes, sweet and greasy and edible. "Saqima was an important snack at the time. According to the record of "Guangxu Shun Tianfu Chronicles", "Sailima is a lama dim sum, and the market is for it today, mixed with fruits, and steamed with sugar and lard, and the taste is extremely beautiful." At that time, the Saqima cream flavor of Taihua Zhai Dumpling Shop in Beixinqiao was the strongest, and it was adjacent to the royal temple in the north, where the lamas and monks were the first customers of Taihua Zhai, as an offering to the Buddha, and the amount was very large.

Saqima is loved by people for its soft, sweet, melt-in-your-mouth advantages. But it is higher in calories, with a fat content of about 54% or about 200 calories in a piece. Although Saqima is delicious and delicious, it should still be eaten as little as possible for the sake of well-being. According to research, the local people in Yishui County, Shandong Province have made this kind of rich cake since the beginning of the Yongzheng period, the main style is no different from Shaqima, but there is more sugar and green and red silk, and the time to eat is still the style of cutting pieces, and the local people will use this food and moon cakes together as the memorial food of the Mid-Autumn Festival. In Hong Kong, Sachima is commonly referred to as "Ma Tsai". Since horse racing gambling is commonly known as "betting on horses", some Hong Kong people have a superstitious belief that after eating a sakina, they can win in horse racing gambling.

In the Qing Dynasty's "Wuti Qing Wenjian" (Volume 27, Food Department, Dumpling Category), "Sanhe Cut Yin Qing Wenjian", and "Imperial System Supplement Qing Wenjian" (Volume 27, Food Department, 饽饽饽类), the corresponding word (saqima) is "sugar entanglement". The interpretation of "saqima" in the Imperial Supplement Qing Wenjian (Volume 27, Food Department 1, Dumpling Class 3) means: white noodles are fried with sesame seeds, mixed with sugar syrup, and washed sesame seeds.

As for the statement of "dog ** sugar dipping", there is an entry "wolf** sugar entanglement" in "Wuti Qing Wenjian, Supplement, Gluttony", "Imperial Supplement Qing Wenjian Supplement, Volume 3: Glutinous Sugar", which is literally translated as "wolf**, sugar entanglement of flour", and the interpretation in "Imperial Supplement to Qing Wenjian" is "wolf**, flour is fried in sesame oil, mixed with syrup, and then washed sesame seeds". In the "Supplement to the Five-Body Qing Wenjian" and the "Supplement to the Imperial Supplement to the Qing Wenjian", there are also entries "glucose entanglement" and "white sugar entanglement" after the entry, so the wolf ** sugar entanglement should be a kind of sugar wrapping.

Legend has it that a general in Guangzhou in the Qing Dynasty, surnamed Sa, liked to hunt on horseback, and every time he hunted, he would eat a little heart, and he couldn't repeat it! Once, before he went out hunting, he told the cook to "bring something new," and if he could not please him, he should go home and eat the cook. When the chef who served as the dim sum heard this, he lost his mind and blew up the dim sum stained with egg wash.

At this time, the general urged the snack again, and the cook scolded in a rage: "Kill the horseman!" He hurriedly brought out the snacks. Unexpectedly, General Sa was quite satisfied after eating it, and he asked what the name of the snack was. The cook then replied, "Kill the horse." As a result, General Sa heard it as "Sa riding a horse", hence the name.

There is also a legend that there was an old man who had been making dim sum for decades and wanted to create a new kind of dim sum, and got inspiration in another dessert, egg scatter, and did not name the dim sum at first, so he couldn't wait to sell it in the market. But because of the rain, the old man went to the gate of the mansion to take shelter from the rain. Unexpectedly, the owner of the family came back on horseback, and kicked the old man to the center of the road with a basket of snacks on the ground, and all the reimbursements were paid. Later, the old man made the same dim sum again to sell it, and the result was very popular, and when someone asked the name of the dim sum, he replied "kill the horse", and finally the name was refined to "Saqi horse".

The more well-founded story is that during Nurhachi's expedition, he saw a general named "Saqima" with his wife to make snacks for him, which tasted good and could not metamorphose for a long time, so it was suitable to take them to the march. When Nurhachi tasted it, he praised it and named it "Saqima".

In the old days, the manufacturing method of Saqima was recorded in the "Yanjing Chronicles": "Saqima is made of rock sugar, cream and white flour, shaped like glutinous rice, baked in a non-ash wood oven, and then formed into cubes, sweet and fatable", pointing out that in ancient times, Saqima was made of rock sugar, cream, white flour, etc.; Among them, "饽饽" is a Beijing dialect that refers to foods such as pastries or steamed buns.

Mr. Wang Shixiang said, "According to Brother Yuan Baizun (Professor Qigong): "Qing Wenjian" has this famous thing, which is interpreted as 'dog ** sugar dip'." Saqima is fried with eggs, fat and flour, finely chopped, and then stirred with caramel and honey to penetrate it, so it is called 'sugar dipping'. Today, the method of making sakima has been improved: it is made of noodles made from eggs and flour, and then made into a syrup from sugar, honey, cream, etc., mixed with fried noodles, and left to dry. A square dessert with eggs as the main ingredient. It is also sometimes written as "Shaqima", "Saqima" or "Saqima" (the word "horse" is also "Ma"), etc.

Originally, there was a wild berry, named after the shape of a dog**, which was originally used as the fruit of the Saqima. During the Qing Dynasty, it was gradually replaced by raisins, sesame, hawthorn cakes, green plums, melon seeds, dates, etc., and the dog ** was not known. ”

The production of shaqima requires the preparation of refined flour, dry noodles, frangipani, honey, raw oil, white sugar, gold cake, caramel sugar, raisins, green plums, melon kernels, sesame seeds, and osmanthus flowers. First, add water to the eggs and beat evenly, add flour and knead into a dough. After the dough rests for half an hour, cut it into thin slices with a knife, then cut it into small thin strips and sift off the floating surface.

Boil the peanut oil to 120 °C, put in the thin noodles, remove the drained oil when it is fried until yellow-white, put the sugar and water into the pot and boil, participate in the starch sugar, honey and osmanthus to boil to about 117 °C, and you can use your fingers to pull out the monofilament. Mix the fried noodles with a layer of syrup; Spread a layer of sesame seeds inside the frame, pour the noodles into the wooden frame and spread them flat, sprinkle some fruit ingredients, then cut them with a knife and let them cool. Cook the peanut oil in the pot over a slight heat until it is hot, put the coil into the oil pan and fry it for about 1 minute, and remove it when it is golden red.