1. Roast duck is a famous Beijing dish with world reputation. It uses high-quality meat duck as raw material and is roasted through several processes.

The finished product is golden and shiny, crispy and tender. When eating, smear the baked mint leaf cake with sweet flour sauce, add slices of green onions, roll it into a tube shape, and bite into it. It will be fragrant, crispy and tender at the same time.

2. Donkey rolling is one of the traditional snacks of old Beijing. It is named because the soybean noodles sprinkled in the final production process are like the loess thrown up by wild donkeys rolling around in the suburbs of old Beijing.

The finished product has three distinct colors of yellow, white and red, is fragrant, sweet and sticky, and has a rich soybean flour aroma that people will never tire of eating.

3. Aiwowo is an old Beijing-style snack with a long history. The main ingredients are glutinous rice flour and flour as the outer layer. The fillings inside are varied, including walnut kernels, sesame seeds, melon seeds, yam paste and other nutritious natural ingredients. The texture is sticky and soft.

, sweet in taste and snow-white in color, often decorated with red hawthorn cake.

Every year around the Lunar New Year, snack bars in Beijing offer this variety and sell it until late summer and early autumn. Therefore, Aiwowo is also a spring and autumn variety and is now available all year round.

4. Peas, a traditional snack in Beijing, are usually made by grinding, peeling, washing, boiling, sugar-frying, coagulating and cutting peas.

After the finished product, the appearance is light yellow, the taste is sweet, cool and refreshing.

?It is shaped into a tube, and when you take a bite, you will feel the aroma, crispness and tenderness in your heart at the same time.

5. Shabu-shabu mutton is the representative of Beijing cuisine. It is a delicious dish made of mutton as the main ingredient. The meat is tender and delicious, with pure old Beijing taste and absolutely authentic.

Generally, it is eaten with meat and vegetables and it won't be too greasy.

6. Zhajiang Noodles is a unique delicacy of old Beijing, consisting of noodles mixed with vegetables and fried sauce.

Cut or cook cucumbers, Chinese toon, bean sprouts, green beans, and soybeans and make them into dishes for later use.

Then make the fried sauce, stir-fry the diced meat, onion, ginger, etc. in oil, then add the soybean sauce or sweet noodle sauce and fry to make the fried sauce.

After the noodles are cooked, take them out, add fried sauce, and mix with vegetable code to make fried noodles.

7. Braised snacks are the most flavorful of Beijing. They are local and more pure than Peking Opera.

Cut the tofu into tic-tac-toe heads, cut the tofu into triangles, chop the small intestines and lungs into small pieces, scoop a ladle of old soup from the pot and pour it into a bowl, add some mashed garlic, fermented bean curd, chili, and chive flowers, and bring a hot bowl to the fire.

, lungs, and tofu have absorbed enough soup, the fire is thorough but not greasy, and the meat is rotten but not bad.

8. Baoduer is a famous Hui snack among Beijing-style snacks and is mostly operated by Hui compatriots.

Wash the fresh beef tripe or fresh lamb tripe, cut it into strips, stir-fry it in boiling water, and eat it with oil, sesame paste, vinegar, chili oil, soybean curd soup, minced coriander, chopped green onion and other seasonings.

Fresh and tender, with a crispy taste.

?Not bad.

9. Stir-fried liver is a Beijing specialty snack. It has the characteristics of oily soup, red sauce, fat liver sausage, thick but not greasy, thin but not spicy.

It is made with pig liver, large intestine, etc. as the main ingredients, garlic as auxiliary ingredients, and starch as thickener.

10. Bean juice is a unique folk snack in Beijing that has been passed down for thousands of years. It is made from mung beans as raw material and is produced by fermenting the remaining residue after the starch is filtered out to make vermicelli and other foods. It has the functions of nourishing the stomach, detoxifying, and clearing fire.