Beijing snacks used to be very famous in Beijing in the old days. The kind of snacks is varied, there were approximately more than 200 of them, But the most of the snakes are derived from Chinese mushrooms. Bean soup is one of the distinguished Beijing snakes. In making the bean soup, the only material is the remainings after making Tofu. Because of its low price, it was welcomed by the majority of Beijingers. Bean Soup tastes sour. If you are not familiar with Beijing, You will hate this at the first taste. Another famous Muslim style snake is sweet cake. It is made of flower and red sugar. It is sweet, but with no harm to your health. You will love it at the first bite. If you are not allergic to the viscus of animals, You can try to have some Luzhu. It is made of the arm and tomarch of the pigs. Through seems to be confused, it in fact very delicious. Most of Beijing snacks can be found around Qianmen Gate, but now, with the construction of that area, the snacks are facing great threat. As more and more youngsters pay little attention to the traditional things, they are now only welcomed by senior citizens.

Beijing (Peking) Cuisine! ! ! !

Meat:

Peking Duck (Beijing roast duck)

Hot and Sour Soup (hot and sour soup)

Peking Barbecue (Barbecue/Beijing Barbecue)

Mutton Hot pot (instant-boiled mutton)

Sweetened Vinegar Spareribs (sweet and sour pork ribs)

Stir fried tomatoes with scrambled eggs (scrambled eggs with tomatoes x and hó ngshich m: o j and dà n)

Sweet Stir Fried Mutton/Lamb (Ta Si Mi)

Plain Boiled Pork (Bai Rou)

Fried Small Meatballs (Zha Xiao Wan Zi)

Fried pig liver wrapped in Chinese small iris (iris pallas II) (Zha Juan Gan)

Shredded Skin Salad (Ban Si Pi)

Cold Pig ears in Sauce (Ban Shuang Cui)

Picked Chinese cabbage with blood filled intents (suan cai xue chang)

Sauced Meat (Jiang Rou)

Pickled Sauced Meat (Qing Jiang Rou)

Upper Parts of the Pork Hand/Leg (Shui Jing Zhou Zi)

Three Non-Stickiness (three non-stickies; San Bu Nian)

Wood shavings meat Moo shu pork

Quick-fried trip (mainly intentions) (Bao Du)

Fried Triangle (Zha San Jiao)

Roast (Mutton/Beef/Pork) (Shao Niu/Yang/Zhu Rou)

Peking Dumpling (Jiaozi/Beijing Jiaozi) (jiaozi/Beijing jiaozi)

Peking wonton (wonton/Beijing wonton) (Hun Tun/Beijing Huntun)

Braised fish (Su Yu)

Soft fried fish (Ruan Zha Yu)

Fish cooked with five spices (Wu Xiang Yu)

Fish cooked with vinegar and pepper (Cu Jiao Yu)

Shrimp chips with egg (Jin Yu Xi Lian)

Fish soaked with soup (Gan Shao Yu)

Family style boiled fish (Jia Chang Ao Yu)

Sea cucumber with quail egg (Wu Long Tu Zhu)

Fish cooked with five kinds of sliced vegetables (Wu Liu Yu)

Abalone with peas and fish paste (Ha Ma Bao Yu)

Meat wrapped in thin mung bean flower pancake (Jian Bing Guo Zi)

Egg and Shrimp Wrapped in Cornflower pancake (Hu Bing)

Fried tofu with egg wrapping (Guo Ta Do Fu)

Wheaten cake boiled in meat broth (Lu Zhu Huo Shao)

Fried when en pancake with meat and sea cucumber fillings (Da Lian Huo Shao)

Fried butter cake (Nai You Zha Gao)

Fried cake with fillings (Tang Mian Zha Gao)

Fried dry soy cream with diced meat filling (Zha Xiang Ling)

Dried soy milk cream in tight roll with beef fillings (Zhua Juan Guo)

Lotus ham (Lian Rou Zao Fang)

Pork in broth (Su Zao Rou)

Goal/sheep intended filled with blood (Yang Shuang Chang)

Beef wrapped in pancake (Men Ding Rou Bing)

Soft fried tenderloin (Ruan Zha Li Ji)

Meatballs soup (Qing Tang Wan Zi)

Fried sesame egg cake (Kai Kuo Xiao)

Pork fat with flower wrapping glazed in honey (Mi Zhi Hu Lu)

Glazed fried egg cake (Jin Si Gao)

Steamed egg cake (Wan Gao)

Lotus shaped cake with chicken meat (Lian Peng Ji Gao)

Fried thin pancake with meat stuffing (Zha Juan Guo)

Noodles (Can be either vegetarian or served with meat)

Noodles with Thick Gravy (Da Lu Mian)

Zhajiang mian (Zhajiang Noodles)

Naked oats noodle (You Mian Cuo Yu)

Vegetarian

Mustardy Chinese cabbage (mustard mound) (Jie Mo Dun)

Beijing preserved fruit (Guo Pu)

Beijing candied fruit (Mi Jian)

Hawthorn cake (jinggao)

Stir fried hawthorn (Chao Hong Guo)

Iced fruits (Bing Guo)

Watermellon jelly (Xi Gua Lao)

Almond drink (almond tea) (Xin Ren Cha)

Beijng cheese (Nai Lao)

Fuling pancake sandwich (Fuling jiabing)

Thin millet pancake (Jian Bing)

Thin pancake (Bao Bing)

Pancake Lao Bing

Deep Fried Dough Cake (You Bing)

Baked Sesame Seed Cake (shaobing)

Purplevine Cake (Teng Luo Bing)

Shortening cake (Niu She Bing)

Glutinous rice cake (Qie Gao)

Thousand-layer cake (Qian Ceng Gao)

Lamma cake (lama cake)

Proso millet cake (Huang Gao)

Glutinous rice cake roll (Juan Gao)

Glazed steamed glutinous rice cake (Shui Jing Gao)

Rice and White Kidney Bean Cake with Jujube (Pen Gao)

Honeycomb cake (Feng Gao)

Buckwheat cake (Ba Gao)

Rice and jujube cake (Zeng Gao)

Mung bean cake (Lu Dou Gao)

Soybean flour cake (Dou Mian Gao)

Bean paste cake (Liang Gao)

Fried Cake (Zha Gao)

Rice cake with bean paste (Hua Gao)

Chestnut cake with bean paste (Li Zi Gao)

Chestnut broth (Li Zi Geng)

Glazed/Candied Chinese Yam (Ba Si Shan Yao)

Glazed thin pancake with Chinese yam and jujube stuffing (Tang Juan Guo)

Thin pancake of pork fat (You Pi)

Sweet hard cake (Yi Mian Bo Bo)

Sweet flour cake (Dun Bo Bo)

Fried sugar cake (Tang Er Duo)

Fried cake glazed in malt sugar (Mi San Dao)

Cake with bean paste filling (Dou Xian Shao Bing)

Freshwater snail shaped cake (Luo Si Zhuan)

Chinese "fajitas "(not to be confused with spring rolls)

Chatang/Miancha/Youcha (tea soup/noodle tea/camellia oleifera)

Fermented Mung Bean Juice (Dou Zhi)

Baked Wheaten Cake (Huo Shao)

Sweetened baked wheaten cake (Tang Huo Shao)

Bean Jelly (Liang Fen)

Sweet Potato Starch Jelly (Fen Pi)

Crisp Fritter (Ma Ye)

Crisp crisp with sesame (Bao Cui)

Crisp Thin Fritter Twist (Pai Cha)

Crisp Noodle (Zanzi)

Stir Fried Starch Knots (Chao Ge Da)

Inby ()

Fried Dough Twist (Ma Hua)

Pea Flour Cake (pea yellow) (Wan Dou Huang)

Fermented Mung Bean Juice Dried (Ma Dou Fu)

Jellied Bean Curd (Dou Fu Nao)

Almond tofu (almond tofu)

Glutinous rice ball (Ai Wo Wo)

Noodle roll (Yi Si Juan)

Kidney bean roll (Yun Dou Juan)

Dried Soy Milk Cream in Tight Rolls (yuba) (Fu Zhu)

Sugarcoated haws on a stick (Tang hu lu)

Millet Zongzi (zongzi)

Tangyuan (Yuan Xiao)