Noodles with soybean paste
Zhajiang Noodles with diced pork is the most common in old Beijing, and then some seasonal dishes are added according to the season at that time. At present, Zhajiang Noodles has spread to all parts of China from Beijing, but each place has its own way, but the most classic taste is still in Beijing. The taste of Zhajiang Noodles is oily but not greasy. It is Zhajiang Noodles that old Beijing likes very much, and it is also very popular.
Cream fried cake
Cream fried cake is also a very famous snack in Hong Kong, and it has the title of "Thirteen Best in Old Beijing". The most important thing is that this snack is also very nutritious. It is fried with the best flour. The cream fried cake is round in shape, tender in the outside, sweet and delicious, rich in flavor and nutritious, and it is also very easy to digest. It is also a very popular snack.
Fried liver
Fried liver is a traditional snack in Beijing, which has the characteristics of bright soup and red sauce, fat liver sausage, strong but not greasy taste, and thin but not _. Stir-fried liver was developed according to folk food "Boiling liver" and "Stir-fried lung" in Song Dynasty. The main ingredients were pig liver, large intestine, etc., while the auxiliary materials were garlic, and then Beijing snacks made of starch thickening were very particular about eating fried liver at first. It was necessary to sip it around the bowl and eat it with buns.
Bean juice
This should be familiar to everyone. This is a unique snack in Beijing. It is mainly soup made of ground mung beans, but it can only be drunk after it is cooked. However, it is said that the initial taste of bean juice is bitter and unpleasant, and not many people like it. Later, after everyone added sugar to make the taste sweet, more people like to drink it. However, some people still like to drink this bean juice, which is indispensable every day, while some people still don't like it.
stewed?pork?offal
Braised pork is an old Beijing-flavored snack, which is purer than Beijing opera. At the beginning, braised pork came from the court's "Suzhou-made meat", where the well was cut by fire, the tofu was cut into triangles, and the small intestine and lung head were chopped into small pieces. Then scoop a spoonful of old soup from the pot and pour it into the bowl, and add garlic paste, Chili oil, bean curd and chives, so that when a hot bowl comes up, you can feel that the fire, tofu and lungs have absorbed enough soup, and the fire is thorough but not sticky, and the meat is rotten but not bad. In fact, there are many snacks in Beijing, so you can explore them slowly.