Beijing Tianqiao Tea Soup Li has a long history and is a traditional snack in Beijing. The tea soup tastes sweet and mellow, the color is apricot yellow, and the taste is delicate and durable. The tea soup is prepared by washing the scorpion noodles (scorpion rice, a coarse grain of low yield into fine powder), soaking it in cold water for two hours, draining the water, grinding it into noodles, and then finely smashing it into a hazelnut noodle; Fill with cold water, boil, take a bowl, pour in boiling water and mix with cold water, add one-tenth of the hazelnut noodles into a batter, then batter the batter with boiling water; sprinkle brown sugar, sugar and sugar on the tea soup Sugar osmanthus can be eaten.

Tea soup Li was founded in 1858. Li Jiazu was a flag-bearer and entered the customs with Nurhachi. He was sealed in the Sanhe area of ​​Hebei. At the end of the Qing Dynasty, Li’s family fell. Li Tonglin and his son Li Shizhong went to Beijing and lived in the Chaoyangmen area. They made some tea, soup, jelly and other snacks for the palace. After the Republic of China, Li Shizhong began to pick up the burden to rush to the temple fair, to and from the Miaofeng Mountain, the Taotao Palace, the Baiyunguan and other places. Wherever there is a temple fair, the iconic large copper pot of Li Ji Tea Soup is inevitable. It is in this field. In the temple fair, the tea soup Li gradually accumulated a reputation. Later, the Lama of Baita Temple invited tea soup Li to set up a stall in front of the temple and operated for a long time. At that time, the business of tea soup and plum was quite prosperous. The buyers often queued themselves spontaneously. One person was limited to buy two pounds. It was often “60 pounds a day, and sold out at noon”. In 1934, Li Bingzhong, the third generation of tea Tang Li, sold his fame in the Tianqiao area, so the case of the veneer used to sell tea soup was also upgraded to a “double-barred case”, surrounded by bamboo strips. Round copper nails are connected. The entire strip is 6 meters long and the varnish on the surface is extremely clean and smooth. The wooden boxes, bowls, plates, saucers, spoons, etc. used for the raw materials are very particular. The wooden box is 60 cm long and 12 cm high. It is varnished every year, so it is still bright after decades. people. After the liberation, due to the public-private partnership, the tea soup Li was closed. In the 1980s, after the graduation of Li Yue University, the fourth generation descendant of Tianqiao Tea Soup Li, he inherited the ancestral industry. Now he combines traditional techniques with modern science, and has developed almond tea that can nourish the skin, remove phlegm and relieve cough. Lotus root tea, water chestnut tea, etc. So far, the tea soup series includes tea soup, oil tea, almond tea, salty noodle tea, lotus root tea, water chestnut tea, bovine bone marrow oil tea, milk tea and other eight or nine varieties. Tea Tang Li entered a stage of rapid development. It opened a number of chain stores in Beijing, registered the trademark of “Tea Tang Li”, and won the honorary titles of “China's Time-honored Brand” and “China Famous Point”. The century-old snack "Tea Tang Li" has three great skills that have always been talked about: First, use a large copper pot to brew tea soup. When smashing the soup, the body stood near the spout, and the pot was pulled. When the hot water rushed out of the spout, the hand holding the bowl slid down the water and chased the water, sinking to the end. After that, the hot water will be cooked all over the bowl. This set of martial arts is simple, but it is very difficult to master. It is not easy to get angry. "The heart is in the middle" (the middle part is not familiar) or the "bad eyes" (around the unfamiliar); Second, the weather forecast. Due to the accumulated experience accumulated over the years, after the tea soup and plums are distributed in the morning, as long as they are rushed to two bowls of tea soup, they can know the weather conditions according to the temperature of the day and race over the weather forecast. Third, “buckle bowl tea soup”. After rushing to the tea soup, the bottom of the bowl is buckled up on the strip. With a push, let the bowl slide on the strip of the long eight, then catch it by hand and turn the bowl over and pour the sugar. The tea soup in the bowl does not flow and remains as it is. There is no drop of tea soup on the strip. It is a stunt. . The centuries-old snack “Tea Tang Li” has been well-received, and it has benefited from the delicious tea soup that Jingcheng people regard as delicious food. It is also closely related to the wonderful life that Li’s family has passed down from generation to generation.