Beijing Miancha (Millet or Panicum Miliaceum Flour Porridge with Sesame Paste)

Beijing Miancha (Millet or Panicum Miliaceum Flour Porridge with Sesame Paste) is a classic traditional snack in old Beijing and a favorite breakfast choice for many people. It is not the same as "Chatang". Instead, it is a thick paste made from millet or panicum miliaceum flour. When making it, first cook the millet or panicum miliaceum flour into a delicate paste. Then, pour the sesame paste, which is a mixture of 20% peanut butter and 80% sesame paste and diluted with sesame oil, in a circular motion, pulling it into thin threads and evenly spreading it on the surface of the Miancha. Finally, sprinkle with fried sesame salt. Miancha has a golden color, a soft, dense, and thick texture, dotted with a few sesame seeds, which is very attractive. Its flavor is rich and delicate, with a savory, smooth taste and a sweet aftertaste. The way of drinking Miancha is unique. Old Beijingers pay attention to not using spoons or chopsticks. Instead, they hold the bowl in one hand, purse their lips, and drink it in circles along the edge of the bowl, allowing the Miancha and sesame paste to flow to the edge of the bowl and then enter the mouth together. Each bite can simultaneously taste the wonderful flavors of sesame paste and Miancha. This unique way of eating reflects the food culture of old Beijing. The history of Beijing Miancha can be traced back to the Qing Dynasty and has gradually evolved into its current popular form over time.