For meaty snacks, it is recommended to have Beijing Roast Duck, Beijing Copper Pot, Fried Belly, Fried Liver, Braised Pork, etc.

1, Beijing roast duck

Roast duck is one of the top ten famous dishes in Beijing and is deeply loved by foreign friends. It originated in the Southern and Northern Dynasties and was the court food at that time. Gradually spread to the people, the production is very particular. Must be baked with charcoal fire of fruit trees. The roasted meat is fat but not greasy, crisp outside and tender inside. Slicing should be fat and thin with skin, with shredded cucumber and shredded onion burrito, which is called "delicious in the world".

2, the old Beijing copper pot hotpot

The traditional hot pot in old Beijing is characterized by a copper pot and charcoal fire. The bottom of the clear soup pot can ensure the delicious mutton itself, pay attention to the delicate meat quality and fresh ingredients. The essence of copper pot hot pot is dipping. Generally, fermented bean curd, chives, sesame sauce and shrimp oil are used with broth, which has a unique flavor.

3, tripe

Fried tripe is a kind of fresh fried tripe, which is washed and sorted, cut into pieces, fried with boiling water, and dipped in a mixture of oil, sesame sauce, vinegar, Chili oil, soy bean curd soup, coriander powder and chopped green onion. Crispy and fresh. Old Beijingers pay attention to "eating autumn" after beginning of autumn in the lunar calendar. Because they like to eat fried tripe, they also pay attention to "eating autumn with fried tripe".

4, fried liver

Fried liver has a history of more than 100 years and is an important part of traditional breakfast in Beijing. It has the characteristics of bright soup color, garlic fragrance, fat but not greasy, thin and unremitting. Because the liver and sauce of fried liver can be evenly distributed, the authentic way to eat fried liver is to hold the bottom of the bowl with one hand and turn around without any tableware.

5. Braised

Braised pork intestines cooked with pig lungs are delicious. It is said that during Guangxu period, because the meat cooked with pork belly in Suzhou was expensive, people used pig's head meat and pig's water instead. After the spread of folk cooking experts, over time, it created the fire of braised dishes. Old Beijingers usually eat pot-stewed dishes for dinner.