When people talk about Beijing specialties, they can't avoid "Beijing Roast Duck", but I won't talk about it. I want to introduce old Beijing snacks.

I came to Qingyun Pavilion at the front door of old Beijing. It is said that Tan Sitong and Cai E often patronize it. As soon as I entered the door, I smelled a strong fragrance. When I walked over, I saw that it was cooked and burned. Makes my mouth water. I ordered a bowl. Looking inside, the fire and mutton offal are mixed in the soup. I clipped a small intestine of sheep, and put it in my mouth to bite it. It was tender, smooth and soft, and it tasted even more delicious when burned. It was said to be an ancestral secret recipe, and it was carefully prepared. No wonder it was so delicious that I drank all the soup and didn't even have to brush the bowl. Just now, the halogen cooking fire was a masterpiece of "Xiaochangchen" (the halogen cooking fire was actually cooked with brine). There are many famous old Beijing snacks here, such as "Yangtouma", "Fengdu", "Xiaochangchen", "Rice Cake Money", "Dairy Wei", "Tea Soup Plum" and so on. Many of these shops are century-old brands. Perhaps people are unfamiliar with these names. In fact, the first two words are the contents of the food, and the last word is the surname of the person who cooked the best. I like the "court cheese" of "Dairy Wei" best. At first glance, it feels very good. When you eat it in your mouth, you will feel that its workmanship is very excellent, its taste is delicate, and it melts in your mouth. If you taste it slowly, you will eat its unique fragrance. As it has just been taken out of the freezer, it is icy, which makes it taste better. Although a small bowl was finished quickly, it left me with endless aftertaste. Until the next dish is served. Inby is the most famous bean juice. I don't like it, but old Beijingers like it very much.

I like Beijing, and I prefer old Beijing snacks.