1. Beijing Roast Duck: a world-renowned Beijing dish, which is made of high-quality meat-eating ducks and roasted after several processes. The finished product is golden, shiny, dry, crisp and tender. When eating, use the baked mint leaf cake to spread the sweet noodle sauce, add the scallion, roll it into a tube, bite it down, and the fragrance, crispness and tenderness will surge into your heart at the same time.

2. snowballing usury: one of the traditional snacks in old Beijing, it is named because the yellow bean sprinkled in the final production process is like the loess that the wild donkeys in the suburbs of old Beijing raise when they roll happily. The yellow, white and red colors of the finished product are distinct, fragrant, sweet and sticky, with a strong flavor of soybean powder, which makes people never tire of eating.

3. Aiwowo: a snack with a long history and old Beijing flavor. The main ingredients are glutinous rice flour and flour as the crust. The fillings in it are rich in variety, including walnut kernels, sesame seeds, melon seeds, yam paste and other nutritious natural ingredients. The texture is sticky, sweet and white, and it is often decorated with red hawthorn cakes. Every year around the Lunar New Year, this variety is served in snack bars in Beijing until late summer and early autumn, so Aiwowo is also a spring and autumn variety, which is now available all year round.

4. Zhajiang Noodles: a distinctive food in old Beijing, which is made up of dishes and noodles with fried sauce. Cut or cook cucumber, Toona sinensis, bean sprouts, green beans and soybeans, and make them into dishes for later use. Then make fried sauce, stir-fry diced meat, onion and ginger in oil, and then add yellow sauce or sweet noodle sauce made of soybeans to stir-fry to get fried sauce. After the noodles are cooked, take them out, burn them with fried sauce, and mix them with vegetable code to make Zhajiang Noodles.

5. stewed: the most delicious snack in Beijing, which is native and purer than Beijing opera. Cut the well prefix with fire, cut the tofu into triangles, chop the small intestine and lung head into small pieces, scoop a spoonful of old soup from the pot and pour it into the bowl, then add some garlic paste, bean curd, pepper and chives, and bring it to a hot bowl. The fire, lung head and tofu have absorbed enough soup, and the fire is thorough but not greasy, and the meat is rotten but not bad.

6. Stir-fried liver children: a special snack in Beijing, which has the characteristics of bright sauce red in soup, fat liver sausage, strong but not greasy taste, and thin but not _. It is made of pig liver, large intestine, garlic and starch.

7. Bean juice: a unique folk snack in Beijing, which has been circulated for thousands of years. It is produced by using mung beans as raw materials, filtering starch and fermenting the residue after making vermicelli and other foods. It has the functions of nourishing stomach, detoxifying and clearing fire.

8. Fried tripe: The famous Hui snacks in Beijing flavor snacks are mostly run by Hui compatriots. After cleaning and sorting fresh tripe or lamb tripe, cut it into pieces, fry it with boiling water, and eat it with seasonings such as oil, sesame sauce, vinegar, Chili oil, bean curd soup with soy sauce, coriander powder and chopped green onion. The texture is fresh and tender, and the taste is crispy.

9. Sugar ear: Sugar ear is also called honey twist, because it is shaped like a human ear, hence its name. Sugar Ear was awarded as "Beijing Famous Snack" and "Chinese Famous Snack" in 1997. Sugar ears are soft and moist, sweet and delicious, and there is a poem saying: ears can be eaten? Often with his partner honey twist, Lao Sheng asked who was good and pointed to a second bus ahead.

1. burning with the wallet: burning with the wallet is famous because it is very similar to the wallet on the belt at that time after preparation. When preparing, put the dough into the meat stuffing, fold the two sides, leave the other two sides unsealed, squeeze into a flat pan and fry until golden brown, and then all living things can eat it while it is hot. It is golden in luster, fragrant in burnt smell, tender in bite, sweet, sour, spicy, tender and delicious.