Introduction:
Lv Dagun, or bean-flour cake is one of the long-established snacks in Beijing. It is mainly made of soybean flour. At the end of preparation, the bean-flour cake rolls in the soybean flour at the end, which looks like a donkey rolling over in dust. It is featured smelly, sweet and glutinous and it has thick smell of soybean flour.
Most of local people remember its nick name instead. Bean-flour cakes are available in snack restaurant in four seasons in Beijing. But in stead of soybean flour, it is now made of rice flour but still rolls in soybean flours.
Where to try it?
How to cook it?
Ingredient: soybean, water, brown sugar
Preparation:
Fry soybean on the hot Pan. Add water to soybean flour and stir it hard. Bring water to have flour mixture moist. Steam the flour mixture. Roll the cake in the soybean flour and flat it into square. Place red bean filling on the cake and roll it up. Cut the cake into small squares. Sift white sugar on the small cakes.
驴打滚，驴打滚又称豆面糕，是北京小吃中的古老品种之一，它的原料是用黄米面加水蒸熟，和面时稍多加水和软些。另将黄豆炒熟后，轧成粉面。制 作时将蒸熟的黄米面外沾上黄豆粉面擀成皮，然后抹上赤豆沙馅（也可用红糖）卷起来，切成100克左右的小块，撒上白糖就成了。制作时要求馅卷得均匀，层次 分明，外表呈黄色，特点是香、甜、粘，有浓郁的黄豆粉香味儿。
豆面糕以黄豆面为其主要原料，故称豆面糕。但为什么又称“驴打滚”呢？似乎是一种形象比喻，制得后放在黄豆粉面中滚一下，如郊野真驴打滚，扬起灰尘似的，故而得名。
如今，很多人只知雅号俗称，不知其正名了。现各家小吃店一年四季都有供应，但大多数已不用黄米面，改用江米面了，因外滚黄豆粉面，其颜色仍为黄色，是群众非常喜爱的一种小吃。
