Beijing Sachima

Beijing Sachima

　　    Originally named Sachima, it is a type of food from the Manchu ethnic group and was one of the sacrificial offerings used in the rituals at the three imperial tombs outside the Shanhai Pass during the Qing Dynasty. Its original meaning was "dog's milk dipped in sugar." The noodles are deep-fried, then mixed with sugar and formed into small pieces.

　　 　　       Sachima is one of Beijing’s famous traditional seasonal pastries. In the past, it was also written as “Shāqímǎ,” “Sàilǐmǎ,” and other variations in Beijing. Sachima features a golden-yellow color, a fluffy and soft texture, a sweet and delicious taste, and a rich aroma of osmanthus and honey.

　　 　　       The “Yanjing Suishiji” (Annals of Seasons in Yanjing) states: “Sachima is a Manchu pastry made with rock sugar, butter, and wheat flour. It is shaped like glutinous rice and baked in a non-lime wood oven until it forms square pieces that are sweet and rich.”

　　 　　       Sachima was an important snack at the time. According to the “Guangxu Shuntianfu Zhi” (Records of Shuntian Prefecture During the Guangxu Reign), “Sàilǐmǎ is a Tibetan monastic dessert. Nowadays, it is made by shops using flour mixed with fruits, combined with sugar and lard, and steamed. The taste is extremely delicious.” The “Mashenmiao Tangbing Hang Hanggui Bei” (Regulation Stele of the Sugar Cake Guild at the Horse Temple) from the 28th year of the Daoguang reign also noted: “It is essential for both Manchu civilians and monks. No celebratory banquet, wedding, funeral, or ancestral worship ceremony can do without it.” At that time, the Sachima made by Taihua Zhai Pastry Shop near Beixinqiao had the richest butter flavor. Its northern neighbor was the royal Yonghe Temple, where the monks were Taihua Zhai’s main patrons. They used large quantities of it as offerings before the Buddha.

　　 　　       Zhengmingzhai’s version was the most famous. Yongxingzhai’s Sachima also enjoyed a good reputation.

　　 　　       Sachima has won people's affection with its soft, sweet texture and melt-in-your-mouth quality. After the Manchus entered the Central Plains, Sachima became popular in Beijing. To this day, as a delicious Manchu pastry, it has spread from the north across all of China. However, it is relatively high in calories (with a fat content of about 54% or approximately 200 calories per piece). Despite its delicious taste, it should still be eaten sparingly for health reasons.

　　 　　       In Hong Kong, Sachima is commonly referred to as “马仔” (ma zai). Because horse racing gambling is colloquially known as “betting on ma zai,” some locals superstitiously believe that eating Sachima can bring victory in horse race betting.