Beijing snacks can be divided into three types: Han Chinese flavor, Hui people's flavor and palace flavor. In the way of cooking and have steamed, fried, fried, branded, burst, baked, shabu-shabu, punch, fried, simmering, simmering, and so on a variety of methods, *** counts about more than a hundred kinds. Aiwowo Aiwowo, Beijing's traditional snacks, every year before and after the Lunar New Year, the Beijing snack bar on this variety, has been sold to the end of summer and early fall, so Aiwowo also belongs to the spring and autumn varieties, and is now available throughout the year. Love nest nest has a long history, the Ming Wanli years within the supervision of Liu Ruoyu's "discretion in the Zhi" said: "to glutinous rice sandwich sesame for the Liangcao, pills and stuffed for the nest nest, that is, the ancient 'do not fall clip' is also." Visible this kind of food is to wash and soak with glutinous rice, then into the cage drawer steamed, cooled and kneaded, pulled into a small dose, pressed into a round skin, wrapped with peach kernels, sesame seeds, melon seeds, plums, gold cake, sugar, mixing and stuffing, became the Ming Wanli years called the Wo Wo Wo food.　　But why did it later become Aiwowo? In the Qing Dynasty Li Guangting's book "Countryside Proverbs", an explanation is found. Because there was an emperor who loved to eat this kind of Wo Wo Wo, and when he wanted to eat or wanted to eat, he commanded, "The emperor loves Wo Wo Wo."　　Later, this food spread to the people, the general public can not and dare not say the word "imperial", so omit the word "imperial" and called "love nest nest". This snack in the Ming Dynasty has flowed into the folk, the Ming Dynasty "Jin Ping Mei" in the record of the popular delicacies at that time there are love nest nest.　　Aiwowo outer skin with glutinous rice is already steamed, filling with peach kernel, melon kernel, sesame seed kernel and sugar fried beforehand, so do it can be eaten after.　　Therefore, "Yandu small food miscellaneous singing" said: "white powdered glutinous rice into the steamer, mixed fillings powder surface rubbing. It is like a soup dumpling without being cooked, and is called Aiwowo in the Qing Dynasty." It also says: "Aiwowo, one of the food sold by the Hui people, is made by steaming the rice, wrapping it in various kinds of fillings when it is cold, and forming it into a round shape with flour, with different sizes, depending on the price, and it can be eaten in the cold." Bee gao is a steamed pastry snack made from flour or rice noodles with sugar and fruit ingredients. It is called bee pudding because when it is broken open, there are many small honeycomb-shaped holes inside.　There are red and white bee pudding, bowl bee pudding and rice flour bee pudding. Pagoda is a summer snack in Beijing. It is usually sold at the same time as cold noodles. Buckwheat noodles are made of buckwheat, boil water in a pot, pour buckwheat noodles, stir quickly, buckwheat noodles are ripe, hold them in a plate and pat them flat to cool, cut them into small pieces, then cut the small pieces of buckwheat cakes into long slices of thin ends and thick centers and hold them in a bowl, pour them with the sauce stirred with sesame sauce, soy sauce, vinegar and the red salted carrots rubbed by the shredded carrots, pouring mustard or chili peppers or minced garlic are all available. Sheep's head in white water is one of the best snacks in Beijing. It is a kind of food in which sheep's head is boiled in white water, sliced and sprinkled with pepper and salt. It is white and clean, with thin and large slices of meat that are crisp, tender and fresh, with a mellow fragrance that is not greasy, and is good for both meals and drinks. Beijing used to sell a lot of white water sheep's head meat, but the most famous is the Xuanwu District, the front door outside the gallery two cart stalls Ma Yukun, family heirloom 6 generations, he made the white water sheep's head, crispy and sharp, pay attention to the summer chilled, with ice cream in the winter, the cooler the better, the sheep's head meat is divided into the face of the sheep, sheep's eyes, sheep's ears, sheep's tongue, sheep's brain, the sky ladder (palate cartilage) and other six parts of the guest to choose to want to want to cut with the salt sprinkling pepper on the The salt and pepper sprinkled on them is also very sophisticated. The traditional snack for the Spring Festival in Beijing is the rice cake with 100 fruits. As early as the Liao Dynasty, it was said that on the first day of the first month in Beijing, it was customary for every family to eat the rice cake. The two colors of rice cakes, yellow and white, symbolize gold and silver, and have the auspicious meaning of "high yearly". There are many varieties of rice cakes, including jujube rice cakes, bean rice cakes, and rice cake lumps. Fine rice cakes have white fruit, assorted, crystal, Ruyi, etc., cooking method is mostly steamed, but also useful for deep-fried dipped in sugar to eat, are sweet and sticky characteristics. Popping tripe Popping tripe is a Beijing-style snacks in the famous food, mostly for Hui compatriots operating. Sheep belly (or tripe) cut into slices or strips according to different parts of the boiling water burst cooked, dipped in sesame sauce and other seasonings to eat. Popping belly to pop now eat. The main ingredient of tripe, the best choice of "feed sheep" belly or "bad cattle" belly. BaoDu Wang, located in the Ox Street into the hutong BaoDu full, Chongwenmen outside the East Huashijie Street BaoDu Wan and other most famous. The most authentic tripe snacks are located in the northwest corner of the North Third Ring Road outside of Jiandemen Bridge, where the real tripe heirloom. Ice candy gourd is a winter and spring night leisure of the famous candied fruit. From large and small candied fruit stores, dried food stores, to street vendors are made. In addition to famous stores, the quality of hawker products exceeds that of ordinary stores. Old Beijing would rather eat the products sold by street vendors than those made by general dried fruit stores. Starting at the end of September each year, there are vendors walking the streets and alleys, there are picking the stretcher, there are carrying straw stakes, which are full of icing sugar gourds, all the way to shouting: "Lu ice sugar, honey le sugar gourds ......"

Thin crispy Beijing's traditional savory snacks. Thin crisp, as the name suggests, that is thin and crisp, but thin and not broken, crisp and not burgundy, crispy and delicious.　　Crisp and crispy, crisp and fragrant, can be made and eaten now, can also be crushed and mixed with vegetable fillings as ingredients for vegetarian fillings, is a very favorite snacks. Nowadays, it is usually put in pancakes to complement the soft texture of the pancakes. Now there are still famous stores that make it, such as Nan Lai Shun and Dashun Zhai. Tea soup is a traditional Beijing snack. Tea soup is sweet and mellow, apricot yellow in color, and has a delicate taste. Its raw material is steamed rice noodles, sold in boiling water and then steeped into a paste, plus brown sugar, white sugar, cinnamon and other condiments, sweet and savory to eat. 1997 December Beijing Tianqiao tea soup made by Lee's catering store tea soup, the Chinese Cuisine Association was awarded the title of the first national Chinese famous snacks. Fried Liver is a famous snack in Beijing. Wash and boil the pig intestine and cut it into small sections of 5 minutes' length. Wash the fresh pig liver and slice it diagonally with a knife into willow-leaf shaped strips. The liver is sliced diagonally into willow-leaf shaped strips with a knife. Then, it is stir-fried in hot cooking oil with condiments and placed in a jar for later use. In addition to boil some good mushroom soup. Raw materials, condiments ready, the beginning of the production of fried rod. First, put the cooked intestine into the boiling soup, then put in the garlic sauce, chopped green onion, gravy with "ginger" and mushroom soup, then put the raw liver into the pot, thicken the sauce with starch, and finally sprinkle a layer of smashed garlic puree that is ready. Fried Pimple Fried pimple is a kind of noodle food unique to Beijing. It was first made in the early Republic of China by Mrs. Mu and her daughter near Zangjiaqiao, outside the Hepingmen district of Beijing. Its production process uses both boiling and frying. The fried lumps are burnt yellow in color and are served with green leafy fresh vegetables. It tastes soft and strong, and the more you chew it, the more flavorful it becomes. Old Beijing Snacks Stir-fried Red Fruit Stir-fried red fruit, said to be stir-fried, in fact, is boiled. The red fruit is hawthorn. The specific method is to wash the bought hawthorn, cut off the hawthorn and cut it into two halves, remove the core and the top black part, put it into a transparent container, add half of the amount of hawthorn water and sugar, put it into the microwave oven and cook it for three minutes with high fire or microwave, take it out and then stir it with chopsticks, in order to let the hawthorn be heated uniformly, then put it into the microwave oven and cook it for three minutes, take it out, let it cool down and then mix it with honey, so it is sweet and sour and delicious, and the red fruit is actually boiled. In this way, sweet and sour, bright and lovely fried red fruit is ready. Spring cake eaten in the spring, also known as lotus leaf cake, with two small pieces of water in the middle of the oil and rolled into a pancake cooked, can be uncovered into two. Spring cake is used to roll vegetables to eat, including cooked vegetables and fried vegetables. Cooked dishes are ordered in sukiyaki boxes, which are usually extremely generous if one is a sophisticated family. The family should also prepare their own fried vegetables, usually: spread eggs, cut into long strips; fried spinach; fried leeks and shredded pork; fried bean sprouts; fried vermicelli. If the leeks, fans, bean sprouts fried together is "and vegetables", covered with a sheet of eggs, is "and vegetables wearing a hat". In addition, there should be used to eat a plate of green onions and a plate of sweet noodle sauce, green onions choose the best lamb's-horn onions, tender. Spring rolls on the day of spring, folk custom of eating spring rolls. In the Song Dynasty, there was a kind of "rolled pancake", which is a transitional type of spring pancake and spring rolls. Filling with mutton or pork, another white onion or bamboo shoots and so on, installed in the cake rolled as a line, the two ends of the batter sticky, fried, eaten when dipped in sauce. Yuan Dynasty has appeared will be wrapped in spring pancake filling after deep-fried and eat "spring roll cake", can also be said to be spring rolls. By the time of the Ming and Qing Dynasties, the term spring rolls had already appeared. Corset Fire Roasted Corset Fire Roasted Corset is one of the Beijinger's flavorful snacks. The reason why it is called "Cumple Pouch Hot Pot Roast" is because it resembles the "cumple pouch" on people's belts in the old days after it is made into shape, so it gets this name. Cummerbund Huozhao is a kind of fried food, golden color, charred aroma, delicious. It should be eaten while it is hot. According to the old Beijing's reasoning, when you eat the hot and sour soup made of chicken blood and bean curd strips, it is fresh, sour and spicy, and the aftertaste is endless. Bean-filled baklava (toad spitting honey) Bean-filled baklava is a common variety of Beijing snacks, named for its filling of bean paste, in the baking process, because the baklava side of the natural openings, spit out the bean filling, hanging on the side of the baklava, so that people figuratively referred to this kind of baklava as a toad spitting honey. The bean-filled baklava is sticky with sesame seeds on all sides and has a soft, sweet flavor. Bean juice is a famous traditional snack in Beijing. It has the characteristics of gray-green color, thick and mellow bean juice, and sour and slightly sweet taste. Bean juice is a winter and spring snack with unique flavor in Beijing. Especially the old Beijingers have a special preference for it. In the past, there were two kinds of bean juice sellers: those who sold raw bean juice and those who sold cooked bean juice. Sellers of raw more hand-pushed wooden barrel car, with hemp tofu sold together; sales of cooked more shoulder picking one end of the pot of soybean juice, the other end of the set of burnt ring, sesame flowers, spicy pickles. Dun biscuits Dun biscuits is a kind of noodle products, but it does not belong to the biscuit store pastry, but a variety of Beijing snacks. Dun biscuit practice is very simple, with leavened flour with alkali, sugar, cinnamon kneaded together, rubbing the strip pulled small doses, and pressed into the middle of the slightly thinner around the slightly thicker flat circle, first with a cake pan with a light fire, both sides into a yellow color, yards into the baking dish, into the oven to bake. Dun biscuit color white and yellow, soft and flexible, taste sweet and moist. Dun biscuits should be eaten cold, so after baking to cool, preferably in a wooden box smothered soft, suitable for the elderly to eat. Poria cake

Poria cake, also known as Poria sandwich cake, is a Beijing's traditional nourishing snacks, was originally the court food in the late Qing Dynasty. Branded with high-grade starch crust, which is as thin as paper and as white as snow, the sandwich is a variety of nuts, supplemented by cinnamon, honey, sugar and pure Poria powder, sweet and flavorful, melting in the mouth, refreshingly palatable. And the price is low, can be used for regular consumption of health food. At present, Beijing has a number of production of Poria clip cake, in order to Taoxiang spring products for the best. Cylinder stove baklava

Cylinder stove baklava was originally a snack in Hebei Province, and then entered Beijing, became a Beijing snack. It is characterized by the use of a jar made of furnace, the baked biscuit biscuit biscuit paste on the wall of the cylinder, so the name of the jar oven biscuits. The color of the pancake is light yellow, the outer skin is crispy and the inner flesh is distinctly layered, sinewy and tasty. Potstickers

Potstickers are a snack of branded oil stickers. In the past, there were many places that served pot stickers, but the ones at the Guiguo Temple Temple Fair and the Xi'an Market in Xi'an Gate were the most famous. The finished product has thin skin, big filling, burnt color, salty and fresh taste. The two corners of the pot stickers are not sealed, and they are crescent-shaped, with the filling appearing to be exposed or not exposed as a major feature. The color is yellow and oily, the bottom surface is crispy, and the filling is fresh and fragrant. Dried fruits

Beijing's preserved fruits and candied fruits come from the Imperial Palace. Beijing preserved fruits from fresh fruit processing refined from the taste of sweet and sour moderate, crisp and smooth, sweet but not greasy, fruity flavor, mainly apricot preserved, pear preserved, begonias, such as thousands of varieties, hundreds of specifications of various types of products. Dried fruits are selected and processed carefully, so the products have good color, positive taste, soft and refreshing. Color from light yellow to orange, oval, not broken, not rotten, not anti-sugar, not sticky, soft to eat, sweet and sour. Walnut cheese

The efficacy of refreshing, tonifying the kidneys and strengthening the body. Before liberation, the walnut cheese made by "Huixiantang" was of the best quality and famous in the capital. Walnut Crisp

Walnut Crisp for Manchu Ancestors. Sweet and tender, oil and not greasy. Nourishes the lungs and kidneys. Paste cake

Paste cake "is the cornmeal into a paste, mixed with shredded radish, leeks, scallions and seasonings (or mixed with candied fruit dices and brown sugar) thinly spread to the cake pan into a double-sided burnt, salty (sweet) flavor crispy, or will be mixed with leeks spread on cornmeal cake. Paste collapse

Paste collapse is a special snack in old Beijing, which is made of flour and zucchini spread into thin pancakes, it is very convenient to do, and the flavor is extremely delicious. The main ingredient of the pancake is zucchini. Butterfly Crisp

Butterfly Crisp is named for its butterfly-like shape. It is crunchy, sweet and delicious, with a strong osmanthus flavor. Yellow Cake

Beijing's special flavor snack. It has the characteristics of bright yellow color, soft texture, sweet taste and rich nutrition. Wonton

Wonton appeared in Beijing 1400 years ago, and now it has become a popular food in the north and south of China. Hundun for home snacks, both north and south, just different names, Sichuan called "copious hand", Guangdong called "wonton", Fujian called "flat food", Beijing and Shanghai called "Hundun". Beijing has an old saying: winter solstice wontons summer solstice noodles, said the winter solstice day to eat wontons. And Beijing to eat wontons of the old should be "Zhimei Zhai" and "wonton Hou". Ginger Pork Ribs

Ginger Pork Ribs, also known as Ginger Pork Ribs, Ginger Pork Ribs, Honey Pork Ribs. As you can tell from its name, it has fresh ginger in its ingredients, and is named for its distinctive fresh ginger flavor when eaten. It is not only a traditional Beijing snack, but also a variety of Beijing tea dishes. The ginger pork chop is light yellow in color and has the characteristics of crispy, sweet and fragrant, with a ginger flavor when eating. The ginger pork chop of Nanlaishun in Nancheng was honored as "Beijing Famous Snack" in 1997, and in the same year it was awarded the title of "Chinese Famous Snack". Soy sauce elbow

Tianfu's soy sauce elbow is famous for its "fat but not greasy, thin but not faggot, skin does not return to the nature of the thick fragrance and mellow" characteristics of the capital, unique, and everlasting. In the history of the Qing Dynasty as a tribute. Mustard duner

Mustard duner is a Manchu home-style snacks, cabbage as the main ingredient, plus mustard, sugar, vinegar, etc., smothered by boiling water after pouring into, is the North over the Spring Festival is an important wine dishes. Palace Banquet of the first eight dishes is a mustard pier. Mustard pierer color yellow and white, sweet and sour and crunchy and spicy, punch the nose through the air, refreshing and unctuous, excellent taste. Jingdong meat cake

Jingdong meat cake for the Beijing east of the summer pad town alias marijuana seven Yang Jinglu created. Ma Ji is very famous in the comedy world for his Jingdong meat pie, which is known as "Ma's Pie". Liang Zuo, who was in the army in Pinggu, has always been fond of Jingdong meat pie. Open Smile

Open Smile is a deep-fried variety of Beijing snacks. The name comes from the fact that it splits at the top after deep-frying. It is sweet and crispy and very tasty. Old Tofu

Old Tofu has similarities with Brain Tofu, but the difference is that it is not as delicate and tender as Brain Tofu. It is simmered for a while on a low flame after being brined, and becomes old tofu, which is served in a bowl with sesame sauce, soy sauce, chives, and other seasonings. Chestnut Cake

Beijing has the custom of eating flower cake on the Chongyang Festival, which is also known as chestnut cake, and is named after the whole chestnuts lined up on the steamed rice. There is also a chestnut cake, is made with chestnut mud as the main ingredient. Chestnut cake is suitable for fall and winter production and consumption. This variety was awarded the title of "Famous Chinese Snacks". Chestnut Cold Cake (Chestnut Soup)

Chestnut Cold Cake is a traditional snack in Beijing, which is made of pure chestnut flour pressed with sugar and cinnamon, and it is the best snack. It is rumored that this cake was originally a food of Goryeo and the female Zhenren during the Yuan and Ming Dynasties, but in the Qing Dynasty, it has become a snack for the powerful families of the Manchus and the Han Chinese. Liangcao

Liangcao, sesame Liangcao are a variety of sticky cake, mostly eaten in summer. They are cool and refreshing, sweet and mellow. Boiled and fried tofu

Boiled and fried tofu, also known as brined and fried tofu, is usually sold at halal food stalls. It is used as a substitute for vegetables in civilian homes in the fall and winter. The soup is spicy and hot, and the tofu is soft and chewy. Marinated Small Intestine (Marinated Fire Roast)

Marinated Small Intestine is a Beijing-style snack. The main ingredients are small intestines, heart, liver, lungs, belly, etc., in addition to pork, oil tofu and roasted. Marinated small intestines spicy and sour, intestines fat but not greasy, meat rotten but not bad, burnt cooked through the child not sticky, the selection of materials carefully, the flavor is delicious. Bean noodle cake (donkey roll)

Bean noodle cake, also known as donkey roll, is one of the ancient varieties of Beijing snacks, its raw materials are steamed with yellow rice flour and water, and flour slightly more water and softer. Another will be fried soybeans, rolled into powdered noodles. The production of steamed yellow rice flour outside dipped in soybean flour rolled into a sheet, and then smeared with red bean paste filling rolled up, cut into small pieces of about 100 grams, sprinkled with sugar on it. Production requirements for the filling rolled evenly, layered, yellow appearance, characterized by fragrant, sweet, sticky, with a strong flavor of soybean flour. Mung Bean Cake

One of Beijing's famous seasonal pastries. It has a standardized and neat shape, light yellow color, fine and compact organization, and a fragrant and soft taste without sticking to the teeth. Shredded Radish Cake

Beijing's "shredded radish cake" uses only four taels of flour as raw material, and then rolled into a large cake, which is thin enough to penetrate people. The cake is then rolled into a large pancake, which is thin enough to penetrate the skin. On top of the pancake is shredded radish, which is seasoned, then rolled up and lightly baked to make the Beijing "radish pancake". Snail Turns

Snail Turns, named for their resemblance, have a fluffy texture, crispy skin, and a savory taste. There are two kinds of snail turn sweet and salty. Sweet snail turn outside crispy inside soft, sweet flavor Beijing West Sanyuan snack store production of snail turn, in December 1997 by the Chinese Cuisine Association awarded the first national Chinese snacks title. Fried sesame tofu

Fried sesame tofu, like bean juice, is also a favorite Beijing snack of the old Beijingers. Its raw materials are also the same as bean juice, which is the scraps of making mung bean starch and vermicelli. The fermented bean juice is burned over a high flame to evaporate the water, and the dregs that remain are hemp tofu. Hemp tofu is grayish-white, slightly greenish. It is fried elements of the refining to remove the water within the hemp tofu, so that it is sticky and delicious. Rose Cake

Rose cake is one of Beijing's famous seasonal pastries. It is also known as "Neifu Rose Cake". There are also many ways to eat roses, flower proverbs, "rose fragrance, making sweet soup and moon cake", "rose fragrance people love, skillfully made rose cake rose cake". Rose cake crust is clear, fluffy and soft texture, rose flavor is strong. Door nail meat cake

Door nail meat cake, also known as the door Ding meat cake, is a kind of old Beijing Halal food. Door nail meat pie selection of beef brain and tender parts of the fat and thin chopped into a filling, seasoned with sesame oil, onions, fresh ginger, peppercorns and other auxiliary materials mixed with fine white flour and into a fluffy crust, wrapped in the shape of a door nail like a red door on the palace, 4 cm in diameter, 2 cm thick, put in a pan fried and cooked, can be counted on the skin thin and stuffed with a kind of gourmet food. It's burnt on the outside and tender on the inside, fragrant and moist in the mouth, and the fresh soup overflows when you bite into it, which makes it unique in flavor. Honey three knives

Beijing honey snacks are many varieties. Honey is caramel, is made from barley and other grains by fermentation and saccharification, pulp bright and not sticky, sweet and soft flavor, sesame flavor characteristics. It has the effect of tonifying the spleen, benefiting the qi, easing the pain, moistening the lungs and relieving cough.

The old number Xiangjugong honey three knives are also very famous, is an important annual goods in old Beijing. The honey three knives made by Beijing Di'anmen Snack Shop was awarded the title of the first national Chinese famous snack in December 1997 by the China Cuisine Association. Noodle Tea

Oil tea is a nourishing delicacy in Beijing snacks, which is made by frying flour in a pot until it turns yellow in color, frying sesame seeds until they are burnt, adding cinnamon and oil of beef bone marrow, and mixing and rubbing them evenly, and then putting the rolled and evened out noodle tea into a bowl, adding sugar, and making it into a paste with boiled water. Oil tea taste sweet, can be used as breakfast or lunch, very popular with the people. Milk biscuits

In the early years of Beijing's rich variety of dairy products, in addition to cheese, there are milk rolls, milk biscuits, pure cream, dried cheese, water Utah and so on. Milk roll is to take pure cream, evaporate the water, with a vessel shaped, made of milk skin, to wrap the sweet filling, it became a milk roll or milk biscuit. Milk cake is milky white, soft and lubricated texture, sweet and savory, rich in nutrients. Cheese

Cheese is a Beijing snack, which is a semi-solid food made from cow and sheep milk. Creamy and smooth, melt in your mouth, sweet and refreshing, it is a cool food that people like in summer. Cheese, also known as cheese, has a long history. Cream fried cake

Cream fried cake color white as frost, crispy and tender, sweet fragrance, rich in nutrients. The creamy fried cake of Dong Lai Shun Restaurant used to be one of the best in Beijing. Jinfang Snack Bar is also famous for its creamy fried cakes. Beef Sesame Cake

Beijing's traditional specialty snacks. Beef sesame cake has a wheat-yellow flat round shape with evenly adhered sesame seeds and a fluffy texture, containing beef and sesame flavor. Beef Tongue Cake

Beef tongue cake is named after the shape of a cow's tongue, and it is a common baked variety of Beijing snacks. According to the Ming Dynasty's Mo'e Xiao Lu, Beijingers used to call baklava with sesame seeds on the surface and baklava without sesame seeds. The beef tongue cake does not have sesame seeds on its surface, so according to the above standard classification, it should be a roasted cake. Poon cake

Poon cake has distinct layers, white and red date surface, soft and chewy, sweet flavor, and rich date aroma. Thousand-layer Cake

One of the specialties of Beijing. Layered cakes are fine, fluffy, rich and clear layers, colorful, sweet and delicious, and should be eaten hot. Autumn Pear Paste

Autumn Pear Paste used to be a special medicine in the palace, but in 1840, the secret recipe of Autumn Pear Paste was passed from the Imperial Hospital to the Tongsan Yi Food Store outside the Qianmen Gate, and Autumn Pear Paste has been spreading among the people since then. Autumn pear taste sweet and sour, cold and cool nature, can produce fluids, quench thirst, moisten the lung, clear the heart, benefit intestinal detoxification. On the heat disease injury caused by thirst, chest hot and stuffy, lung dry dry, constipation and dryness, etc. has a good therapeutic effect. Clinically commonly used pear and other drugs with the production of Jin fire, cough, moistening the lungs, used to treat the symptoms caused by dry heat injury to the Jin. Minced pork baklava

Beijing traditional palace flavor snacks, renowned Kyoto for decades. Crispy outside and inside, salty and slightly sweet, crispy and delicious, thick and mellow taste. 1975 Prime Minister during his illness often to the imitation food restaurant, praised to "your baklava is good, can not be compared elsewhere. Minced pork I ate so many years is also good, home to do this flavor." Saqima

Saqima is one of the famous Beijing-style seasonal pastries. In the past, it was also known as "Saqima" and "Sailima" in Beijing. Sakima has the characteristics of yellowish color, fluffy and soft texture, sweet and delicious taste, and rich fragrance of osmanthus and honey. Deep-fried noodle cake

The deep-fried noodle cake is one of the best snacks of Beijing Halal Snacks, which is very popular among the people. The deep-fried noodle cake, which is called "ring cake" and "cold utensil" in olden days, is crispy in texture and sweet in taste. The noodle cake made by Beijing Di'anmen Snack Shop was awarded the title of the first National Famous Chinese Snacks in December 1997 by China Cuisine Association. Yam Cake

Yam cake is golden in color, with crispy and fragrant skin, tender and sweet meat, which is good for appetite and spleen. In addition to yam cakes, Beijing snacks include yam cakes and yam rolls. They are made in different ways. Siu Mai (Siu Mai)

Siu Mai is one of the most famous snacks in Beijing. Siu mai appeared in the Yuan Dynasty and is an authentic Beijing snack. The filling of shumai used to be different in four seasons: green leeks in spring, lamb and zucchini in summer, crab meat in fall, and three fresh ingredients in winter. Sanshui shumai skin thin and transparent, color and lustre of the entrance mellow and delicious. There are many restaurants in Beijing that serve siu mai, but the most famous one is Dushi. The most famous of all is the Sanshin and Crab Meat Siu Mai, which is the most popular among people. Roasted Mutton

Roasted mutton is a specialty of Beijing snacks, and is also a seasonal snack that is usually served from early spring to the beginning of autumn. Sour Plum Soup

Sour Plum Soup is made from ume plums, cinnamon, rock sugar and honey, and is sold chilled. China has long had sour plum soup, ancient books have "soil tribute plum fried", is an ancient sour plum soup. The Southern Song Dynasty "Old Story of Wulin" also recorded "brine plum water", also refers to the beverage made of plum. Before and after the liberation of Beijing sour plum soup to "Xin Yuan Zhai" is the most famous. It is rumored that it was originally made by the Imperial Household Restaurant of the Qing Dynasty for the royal family to quench their thirst for summer heat, and was popularized by the people after it was introduced to the public. Honey Sesame Flower

Honey Sesame Flower is one of the most common snacks in Beijing, also known as Sugar Ear, because it is shaped like a human ear after molding. The honey twist is brown and oily, with a moist and fluffy texture, and is sweet and savory. South City's South LaiShun restaurant honey twist due to perennial production. Stable quality, mainly put alkali appropriate, no sour mouth, fried through, eat honey uniform, to achieve the quality requirements of soft and moist, in 1997 was named "Beijing famous snacks" and "Chinese snacks". Sugar fire roast

Sugar fire roast has a history of more than three hundred years. Beijing Tongzhou Dashunzhai's sugar roasts are made of selected raw materials, and are favored by Chinese and foreign customers because of their authenticity. Sugar roast is soft and not sticky, the flavor is sweet and pure, crispy and delicious. Sugar rolled fruit

Sugar rolled fruit is a famous Beijing snacks, favored by Chinese and foreign diners, especially the favorite female diners. Sugar rolls are made of yam and jujube with plum, peach kernel, melon kernel and other auxiliary ingredients. The main ingredients of the rolled fruit are yam and jujube, which is a real medicinal food. Pea Yellow

Pea yellow is light yellow in color, delicate, cool and sweet, melting in the mouth, and is a good summer snack. In the past, Beijing sold most of its fine pea roe in candied fruit tea stores, with the more famous ones being the Imitation Cuisine Restaurant and the Nan Lai Shun Restaurant. In December 1997, the pea butter made by the Oriole House Restaurant was honored by the China Cuisine Association as one of the first national famous Chinese snacks. Bowl Cake Bowl cake is made by steaming raw materials in a small bowl as a mold. It is yellow in color, soft, fluffy and soft in taste, rich in nutrients, easy to digest and absorb, and suitable for the elderly and children. Xiaowotou

Beijing's traditional imitation food flavor snacks. It is characterized by its bright yellow color, sweet and delicate taste, and rich nutrition, and was used by the Premier at the National Day reception in 1956, and was highly praised by the guests. Almond Tea

Almond tea, also known as almond cheese or apricot cheese, was sold in the old days by Hui people, and was one of the morning snacks in old Beijing. Almond tea is white in color, sweet and delicate, with a strong almond flavor, which can regulate qi, nourish yin and relieve cough.