Sachima

Shaqima is the transliteration of the Manchu language sacima, which is a Manchu specialty sweet pastry. It originated from the sacrifices in the Qing Dynasty and became popular in Beijing after the Manchus came to power. Sachima has won people's love for its fluffy, sweet and melt-in-your-mouth taste.

In ancient times, the production method of sachima was recorded in the "Record of Yanjing Years": "Sachima is made of crystal sugar, cream and flour, and mix them like glutinous rice. Then bake it in a wooden oven, so it becomes a square, which is sweet and greasy to eat". This points out that in ancient times, sachima was made of crystal sugar, cream, white flour, etc.

Today the method of making Sachima has been improved. First, flour, baking powder and eggs are mixed with water and then kneaded on a board to form a dough. Roll out the dough and cut it into strips, then fry them in a frying pan. Second, simmer the sugar water ingredients in a pot over medium heat until they can be pulled out of the shreds. Third, stir the fried noodles into the boiled sugar water and add the raisins, etc. Stir well, then place on a greased plate and press firmly and flatten with your hands. Once cooled completely, cut into pieces and serve.

Sachima is sweet and fluffy, golden in color, sweet but not greasy and has a rich flavor. However, it contains high calorie content (about 54% fat or about 200 calories a piece), so you should also try to control yourself for the sake of health.