Fried tripe is a famous snack in Beijing. It was first recorded during the reign of Qing Qianlong, and was mostly operated by Hui compatriots. Beijing's more famous ones are the stone of belly-bursting in Tianqiao, the king of belly-bursting in Dong 'an market and the belly-bursting in the back door, and others are Yang, Feng and Man.

In the past, the way to eat the fried belly of sheep was very particular. It was necessary to select and process it into belly plate, belly gourd, belly powder, belly mushroom, belly kernel, etc. according to the belly parts of sheep, depending on the customer's choice. The time of explosion cooking varies with different parts. Recently, due to its popularity and the difficulty in ensuring fresh belly goods, there is no supply in different parts as before. In addition to being fresh, the time of frying is just right, and the fried belly is crisp and fresh. If people who eat fried belly can drink, they will always drink two taels and eat two freshly baked sesame cakes. Especially in old Beijing, there is a saying that "if you want to eat autumn, you will have fried belly", which is very particular about eating fried belly when you are in beginning of autumn. Mei Lanfang, Ma Lianliang, Xiao Mushroom, Xiao Bai Yu Shuang, Li Wanchun and other famous pear orchards are very fond of eating.

gruel of millet flour and sugar

Beijing traditional snacks. Tea soup tastes sweet and mellow, with apricot yellow color and delicate taste. In the "Du Men Zhu Zhi Ci" in Jiaqing period of Qing Dynasty, there is "a bowl of sweet porridge in the morning before eating tea soup and noodles". Old Beijing pays attention to drinking Juyuanzhai outside Qianmen and tea soup plum in Tianqiao.

19971February The tea soup made by Beijing Tianqiao Tea Soup Li Restaurant was awarded the title of the first national famous Chinese snack by China Cuisine Association.

Fried liver

Beijing special snacks. It has the characteristics that the soup is bright, the sauce is red, the liver sausage is fat, the taste is thick but not greasy, and it is thin but not sticky. Beijing fried liver has a long history, which was developed from the folk food "Boiling liver" and "Fried lung" in Song Dynasty. During the Tongzhi period of Qing Dynasty, Huixianju made and sold it by the method of not thickening. At that time, it was said in Beijing that "Fried liver was not sticky" When eating fried liver, you should sip along the bowl with a small steamed bun.

In Qing dynasty, there were two kinds of sellers of fried liver: pavement and shoulder pick. The paver first pushed Huixianju outside the front door.

The fried liver made by Beijing Tianxingju, 19971February, was awarded the title of the first national famous Chinese snack by China Cuisine Association.

fermented drink made from ground beans

Beijing's prestigious traditional snacks. It has the characteristics of gray-green color, strong soybean juice, sour taste and slightly sweet taste. Bean juice is a liquid snack with unique flavor in winter and spring in Beijing. Especially the old Beijingers have a special preference for it.

In the past, soybean juice was sold in raw and cooked ways. Most of the sellers push wooden bucket carts by hand and sell them with sesame tofu; Cooked people usually carry a bean juice pot on one shoulder, and inby, twist and hot pickles on the other.

sausage

Beijing's unique snacks. It is recorded in the History of the Ming Palace by Liu Ruoyu in the Ming Dynasty. The enema is pink in color, fresh and delicious, salty and spicy, crisp and fragrant, and has a unique flavor.

The enema of Fuxingju in Guangxu of Qing Dynasty is very famous, and it is called "enema" by the general manager. It is said that the enema made by it was liked by the Western Empress Dowager.

Enemas sold in temples and clubs are made of starch and red yeast. It is said that the initial enema was filled with mung bean powder and red rice in the small intestine of pigs. After steaming, the skin was white and the heart was pink. Later, because the pig's small intestine was not compatible with starch, it was rubbed into the shape of intestine with starch and steamed in the pot, but the name of enema was maintained. After that, I don't need mung bean powder, and the color is not as good as before. The enema in old Beijing is the best in Chang 'an Street.

Inby

Beijing snacks. This product is dark yellow in color, shaped like a bracelet, burnt and crisp, and has a unique flavor.

Inby, men, women and children in Beijing snacks love to eat. Old Beijing loves inby when eating sesame cakes, and inby when drinking bean juice. Inby is an ancient food.

There used to be a "inby Junwang" in Nanlaishun Restaurant, and his skill was unparalleled. The fried inby was all brown and yellow, the same size, and it was easily broken, so it never felt hard.

Inby made by Beijing Huguosi Snack Bar and Qunfang Snack Bar, 19971February was awarded the title of the first national famous Chinese snack by China Cuisine Association.

Jiang su pai cha

Ginger Crisp Paicha, also known as ginger juice Paicha and honey Paicha, is a kind of tea in Beijing. Ginger Crisps are light yellow in color, bright but not sticky, delicate and unique, crisp and sweet, with a long aftertaste.

In February, 1997/kloc-0 was awarded the title of the first national famous Chinese snack by China Cuisine Association.

Sam sun steamed dumplings

Steamed dumplings is one of the famous snacks in Beijing. Steamed dumplings, which appeared in the Yuan Dynasty, is an authentic Beijing snack. Steamed dumplings originated from steamed stuffed bun, which is different from steamed stuffed bun in that the top is not sealed and is pomegranate-shaped. In the Ming Dynasty, steamed dumplings was called a shamao, and in the Qing Dynasty, it was called a ghost unkempt head. There is a saying in Zhuzhi Ci during the reign of Qianlong in Qing Dynasty that "steamed dumplings's wonton is full of dishes".

In the past, the stuffing was different in four seasons:

Green leek is the main ingredient in spring, mutton zucchini is the best in summer, crab stuffing is the most timely in autumn, and three delicacies are the seasonal season in winter. Sanxian steamed dumplings has a thin and transparent skin, bright and clean color and delicious taste. There are many restaurants selling food in Beijing, among which Duyi is the most famous. And Duyi's Shao Shao Shao is the most popular with Sanxian and crab meat Shao Shao Shao.

sanzi twist

Scorpion twist was called "ring cake" and "cold utensils" in ancient times, which was crisp, sweet and delicious.

Ring cakes are said to have existed as far back as the Warring States period, and have become a must-eat food in the Cold Food Festival since the Qin and Han Dynasties.

In February, 19971made by Beijing Di 'anmen Snack Bar was awarded the title of the first national famous Chinese snack by China Cuisine Association.

Pea Cake

There are two kinds of pea yellow in Beijing: palace and folk. The flower pea produced in Zhangjiakou is the best. Pea yellow is a traditional snack in Beijing, which was introduced into the Qing Palace together with kidney rolls. When eating in the palace, it is usually packed in exquisite boxes and decorated with golden cakes. Red and yellow. It is said that Cixi likes eating. And those peddling along the street usually add jujube and sell it in one piece. Shouting "Pea yellow-big!" Pea yellow is light yellow in color, delicate, cool and sweet, and melts in the mouth. It is a good summer product.

Pea yellow produced by Beijing Tingli Restaurant 19971February was awarded the title of the first national famous Chinese snack by China Cuisine Association.

Kidney Bean Rolls

Kidney bean roll is a folk snack, which was later introduced into the Qing palace. It has the characteristics of snow-white color, soft and delicate texture and sweet and refreshing filling.

The kidney bean roll made by Beijing Tingli Restaurant 19971February was awarded the title of the first national famous Chinese snack by China Cuisine Association.

Bean flour cake, also known as snowballing usury, is one of the ancient varieties of snacks in Beijing;

Aiwowo, a traditional snack in Beijing, is served in snack bars in Beijing around the Lunar New Year every year and sold until late summer and early autumn, so Aiwowo is also a spring and autumn variety.

Candied fruit is a famous product in Beijing-style snacks, which is favored by Chinese and foreign diners, especially female diners.

From the name, it can be known that there is fresh ginger in its raw materials, so it has obvious fresh ginger flavor when eaten.

Cream fried cake

Sugar Ear, also known as honey twist, is a famous product in Beijing snacks, also known as Sugar Ear, because it is named after it is shaped like a human ear.