snacks in old Beijing: snowballing usury bean cake, also known as snowballing usury, is one of the ancient varieties of snacks in Beijing. The raw materials are steamed with yellow wheat water, and the dough is slightly more water and softer. Stir-fry soybeans and roll them into flour. Now all snack bars are available all year round, which is a kind of snack that people like very much. Aiwowo Aiwowo is a traditional snack in Beijing. Every year around the Lunar New Year, this variety is available in snack bars in Beijing until late summer and early autumn.

So Aiwowo is also a spring and autumn variety. Now, it is served with ginger soup and shredded ginger fork all year round. The raw material is fresh ginger, so it has obvious fresh ginger flavor when eaten, so it is named. Nanlaishun shredded ginger fork was awarded as a famous snack in Beijing in 1997, and was awarded the title of famous snack in China in the same year. Sugar-coated haws are famous snacks in Beijing. The main ingredients are Chinese yam and jujube, with auxiliary materials such as plum, peach kernel and melon seeds. Because of its nourishing function, diners who go to Nanlaishun restaurant often order food and become one of the famous snacks in the hotel. Cream fried cake is a nutritious snack variety in Beijing snacks. Cream fried cake is round, tender outside, rich in flavor, rich in nutrition and easy to digest.

sugar ear (honey twist) honey twist is a famous snack in Beijing, also called sugar ear, because it looks like a human ear. Honey twist brown butter is bright, soft, sweet and delicious. Camellia oleifera and Camellia oleifera are the best nourishing snacks in Beijing. They taste sweet and can be used for breakfast or lunch. Drinking noodles is very particular about how to eat. You don't need chopsticks, spoons and other tableware when eating. It's that you hold the bowl in one hand and drink around the bowl. I'm afraid non-Beijingers don't have this way of eating. Braised dough twists are the best halal snacks in Beijing. Its color is brownish yellow, its texture is crisp, sweet and delicious. Saqima is a golden cake in Chinese, which was offered as a sacrifice during the Three Mausoleums outside Guanwai in the Qing Dynasty.

It can be seen that Manchu people attach great importance to it. Now it is a kind of cake popular with the people of the whole country and all ethnic groups. Inby, one of Inby snacks, is deeply loved by men, women and children. Beijingers eat sesame cakes, often like inby, and must eat inby when drinking bean juice. Inby can be stored for ten days and a half months, with the same quality, crisp as ever, and crisp without skin. It is the most popular food for thousands of years. Sugar burning Beijing is the most famous sugar burning in Dashunzhai. The burnt sugar is sweet and thick, soft and non-sticky, suitable for the elderly. Toad spit honey (baked bean cake) Toad spit honey (baked bean cake) is a common variety of snacks in Beijing. It is named because it is filled with bean paste. In the baking process, people call this kind of scone toad spitting honey, because there is a natural opening on the side of scone, and the bean stuffing is spit out and hung on the side of scone.

Pea yellow is a seasonal food in Beijing in spring and summer. Originally a folk snack, it was introduced to the court. The official pea yellow is famous for Cixi's love of food. Folk coarse pea yellow is a typical spring food, which is often seen in spring temple fairs.

Highlights of special food street

A food street with famous shops in Dashilan, Qianmen. There are many Beijing time-honored hotels on Qianmen Street, such as Quanjude Roast Duck Restaurant, Unique Steamed Dumpling, soup packets on the first floor of Kaifeng, Laozhengxing Hotel and one-stop restaurant.

these hotels have experienced many vicissitudes. Although many storefronts have been renovated, traces of history can still be seen. Every day, all kinds of people gather here, which represents the front door of Beijing's food culture and is a must-see place for tourists.

The night food street at No.354, Dongzhimen Guijie is the earliest food street in Beijing, starting from Dongzhimen Bridge in the east and reaching Beixinqiao Street in the west. The night market is booming overnight, and Ma Xiao is famous all over the city. There are hundreds of restaurants on the street less than one kilometer long, and the business is most prosperous from 6 pm to 4 am every day. From spicy crayfish to boiled fish to greedy frogs to grilled fish, Guijie has become the vane of the most popular food in Beijing.

Guizhou Sour Soup Fish, Xiao Qingdao Siweijia Delicious, Tian Shang Mala Tang, Hushengju Liuhe Fish Restaurant, Alin Restaurant, Muhammad Restaurant, etc. They are places that everyone is familiar with and often go to. It is said that the origin of Guijie Street comes from 211 AD

It is said that the Haidian District Government has positioned Fucheng Road Catering Street as a boutique food street. Whether it is a Chinese restaurant or a western restaurant, every catering enterprise there is luxuriously decorated. Although this street is characterized by eating seafood, there are dozens of well-known catering enterprises such as hangzhou dishes, Huaiyang cuisine, Hunan cuisine, hubei cuisine and Sichuan cuisine. For example, famous restaurants such as Hunan and Hubei, Shunfeng, Hongzi Chicken and Li Chang.

ping' an street-the transformed ping' an street, a long Beijing-style food street, running from Dongsishitiao Bridge to the west. The restaurants on both sides of the road are next to each other, which is very lively. Because it is close to the lotus market, many people choose to have dinner on Ping 'an Street, go into Houhai after dinner, watch the night view of Houhai, or change their mood in a special bar and continue the topic of dinner. Many restaurants are built on the old sites of some palaces and houses, and hotels and restaurants on Ping 'an Street have more or less historical charm. Gege is one of them, specializing in all kinds of court stews with unique flavors. Gege House is a mansion given by Empress Dowager Cixi in Qing Dynasty to honor the marriage of Princess Julun. The store still retains the architectural style at that time, so it has a strong historical color and cultural heritage. Beiping Building near Ping 'anli is an old Beijing-style restaurant. If you want to eat tripe, bean juice, and noodles with dregs, you can eat them all here.

Guang 'anmen Food Street-Spicy Food Street Guang 'anmen Food Street starts from Guang 'anmen in the west and ends at Hufang Bridge in the east. It is a famous food street in Beijing. Every night, the shops here, big or small, are crowded with customers. Counting the many shops in this street, it is not difficult to find that this food street is mainly spicy, such as the spicy temptation that mainly deals in Sichuan cuisine, Li Laodie, who is famous for his spicy crabs in Beijing, and Tan Fish Head from Sichuan. In addition, this dining street inside and outside Guang 'anmen can provide consumers with different levels of choices. From the little-known jiaozi, barbecue, to thousands of square meters of seafood and abalone wing restaurants, all rushed to Guang 'anmen Street.

Xiaoyun Road in Laitai Food Street-Xiaoyun Road in Xiaozi Life is located between Sanyuan East Bridge in the Third Ring Road and Xiaoyun Bridge in the Fourth Ring Road. From southwest to northeast is a long street. This kind of oblique street is rare in Beijing and belongs to the important traffic artery between the East Third Ring Road and the East Fourth Ring Road. There are many office buildings on both sides of the road, including Jingxin Mansion, Modern Shi Sheng Mansion, Pengrun Mansion, Datong Mansion, Air China Mansion and Jingrun Waterfront Garden Villa. Such a commercial location, bustling place, of course, is full of restaurants, all kinds of grades, all kinds of tastes, mostly exotic. It is these exotic flavors, with their unique elegance and charming taste, that create the petty bourgeoisie sentiment of Xiaoyunlu. On Xiaoyun Road, there are many famous restaurants, which are not too large in scale, but they are famous for their emotional appeal. For example, Lugang town, which is rumored by petty bourgeoisie, lemon leaves with Thai flavor, Faust who manages romantic French dinners and so on.

Wangfujing, Donghuamen Food Street —— Old Zhong Xun Wei is on this bustling street, which starts from the west exit of Deng Shi in the north and ends at Chang 'an Avenue in the south, and the bustling crowd keeps flowing. Whether it is the traditional snacks of Donghuamen Night Market, a famous century-old shop in Beijing, or the ethnic food stalls under the Oriental Plaza, it is a must for gluttonous people.

Fangzhuang Food Street-Fangzhuang Food Street, the food hinterland of Cheng Nan, has become the leader of Cheng Nan food industry. Fangzhuang Food Network woven by dozens of restaurants can be as famous as Dongcheng Guijie. The restaurant in Fangzhuang Food Street has complete facilities, wide storefronts, comprehensive and diverse cuisines, and Chinese food and western food complement each other. The facilities are relatively complete, the street is relatively wide, and the store scale is not small. The dishes are particularly diverse, including Chinese food and western food. Although there is no scene of an all-night carnival in Guijie Street, it may be because the level and overall atmosphere of the restaurant are higher than Guijie Street, and the climax here has already begun at mealtime. The famous Jindingxuan branch and Quanjude branch are all packed.

Sanlitun Bar Street-a famous bar shrine, Sanlitun Bar Street in Beijing is m

It is dim every night, where people come and go, and its splendor reflects the noise of the metropolis. For a long time, Sanlitun Bar Street always gives people a feeling of seeing flowers in the fog. No one can see its true face clearly, and no one can give it an accurate commercial positioning. To the north of Bar Street is the Embassy District, because this street is very famous. Some foreign embassies changed the house number in front of their doors from Sanlitun Road to Sanlihe Bar Street. The business hours of Bar Street are from afternoon to early morning. Every day, many foreigners come here by car or taxi, especially at night. Foreigners flocked here.

Not only foreigners are willing to come here, but many people in China also invite customers or friends to come here. Use this place as a place for communication.

Houhai Bar Street is nostalgic, with the same tone as other bars, simple antique furniture, green plants, personalized decoration and lazy feeling. The bars in Houhai area are not big, so maybe the space can avoid too much noise, which is why I like to go to Houhai bars. The moon is high and the clouds are light, the light is ambiguous, and the faint erhu or pipa sound wafts from the cruise ship on the lake, adding a petty bourgeoisie atmosphere to the quiet Houhai. Whispering lovers, brothers singing wine as a song. Melodious piano sounds remind people of the river in my hometown, and my childhood friend Xia Na, who would catch crickets at night. Houhai is a place suitable for nostalgia. I feel nostalgic every time I come to Houhai.

Beijing Roast Duck Beijing Roast Duck is a famous food in Beijing. It is famous at home and abroad for its bright color, tender meat, mellow taste and fat but not greasy. After the founding of the People's Republic of China, the reputation of Beijing Roast Duck has been increasing day by day, and it is more famous all over the world. It is said that Premier Zhou was very appreciative and concerned about this dish before his death, entertaining foreign guests and tasting roast duck. In order to meet the needs of social development, the barbecue operation in duck shops has been modernized and the flavor is more beautiful. Quanjude, the most brilliant duck family, has established the status of Beijing's image ambassador. Yang, the founder of Quanjude, is a small trader who managed raw chickens and ducks in his early years. After accumulating capital, he founded Quanjude Roast Duck Restaurant, and hired a roast duck master who worked as a waiter in the Qing Dynasty Palace to refine roast duck with the skills of hanging roast duck in the court, so that the hanging roast duck spread among the people. Jude used the method of hanging oven to roast, without opening duck intestines. Cut a small hole in the duck, take out the internal organs, then fill the duck's stomach with boiling water, then tie the hole and hang it on the fire for roasting.

this method will not make the duck lose water due to roasting, but also make the duck's skin swell without being softened by roasting. The skin of roast duck is very thin and crisp, which is the most delicious part of roast duck. The furnace is hung with a hole, without an oven door, and uses jujube, pear and other fruit trees as fuel, with an open flame. When burning fruit trees, there is no smoke, strong primer and long burning time. After the duck enters the furnace, it is necessary to change the position of the duck regularly with a pole, so that the duck can be heated evenly and can be cooked all over. Roast duck is full in appearance, purple in color, crisp in skin, tender outside and fruity, and tastes even better when tasted carefully. Strictly speaking, only this roasting method is called Beijing roast duck. Compared with hanging roast duck, braised roast duck represented by cheap square seems to have a less profound impression on people.

fortunately, the cheap shop, an old shop with a history of nearly 611 years, applied for the protection of national intangible cultural heritage with the skill of braised roast duck. Compared with the reputation of Quanjude, the cheap roast duck founded in Yongle of Ming Dynasty actually has an earlier history, which has a history of nearly 611 years. The so-called stewing furnace is actually a kind of ground furnace. The furnace body is made of bricks and is about one meter square in size. Its production method was first introduced to Beijing from the south, and its feature is that a duck can't see the open flame. It is made by roasting charcoal fire and hot furnace wall in the furnace. Because of the need for dark fire, the technical requirements are high. The person in charge of the stove must control the temperature in the stove. If the temperature is too high, the duck will be cooked, and vice versa. Braised roast duck has bright and crisp skin and tender meat.

Now there are few roast duck restaurants that use stewing ovens, and most of them use Quanjude hanging oven roasting method. Braised roast duck tastes tender and smooth, and the juice of duck skin is obviously richer and fuller. The fruity and woody flavor of roast duck seems to make people more aware of the wisdom of the earliest cooking methods mastered by human beings. Dadong roast duck restaurant (less famous than the above two, but also delicious), diagonally opposite the Beijing-Guangzhou center, has exquisite dishes.

it's really baked with apple wood, and the taste and taste are not worth mentioning. Teacher Dadong was born in Quanjude. You must try to add some mashed garlic to the lotus leaf cake. It is delicious. The waiter will teach you how to eat. Nowadays, hanging roast duck and stewed roast duck are two major schools of Beijing roast duck. Just like Beijing Roast Duck improved Shandong Roast Duck. Nowadays, many restaurants that make roast duck have improved these two traditional schools, which are suitable for modern people's tastes and consumption concepts. For example, the key interpretation of roast duck skin, such as the special selection of duck species by Xiaowangfu, and even the use of cucumber strips instead of shredded onion in many places, are all good changes and have not been distracted. As for the gold foil roast duck produced in some places, it is a bit confusing.

Instant-boiled mutton is almost the most common restaurant on the streets of Beijing, which shows that Beijingers prefer instant-boiled mutton. The way to eat mutton hotpot is full of civilian flavor: the raw materials are nothing more than mutton slices, sesame sauce, chives, marinated shrimp oil, frozen tofu, fine vermicelli, Chinese cabbage and so on. When the hot pot is boiling, the guests sitting around put the meat slices into the boiling soup with chopsticks, rinse them quickly and they will be cooked, then dip them in condiments and eat them. Mutton hotpot is suitable for all seasons, but winter is the best. There is heavy snow outside the window, a cold scene; But the room was steaming, and several friends were chatting while eating. This is a hot scene. Donglaishun Restaurant, located near Dongan Market in Wangfujing Street, has a long history and is the first choice for instant-boiled mutton.