Old Beijing snacks: Donkey Rolling Bean Flour Pancake, also known as Donkey Rolling Bean Paste, is one of the ancient varieties of Beijing snacks. The raw materials are steamed with yellow wheat water, and the dough is slightly more watery and softer. Stir-fry soybeans and roll into flour. Now all snack bars have it all year round, and it is a very popular snack among the masses. Aiwowo Aiwowo is a traditional snack in Beijing. Every year around the Lunar New Year, this variety is available in snack bars in Beijing and is sold until late summer and early autumn.

So Aiwowo is also a Spring and Autumn variety. Now, it is served with ginger soup and shredded ginger all year round. The raw material is fresh ginger, so it has a distinct fresh ginger flavor when eaten, hence the name. Nan Laishun Ginger Sicha was rated as a famous snack in Beijing in 1997 and won the title of famous snack in China in the same year. Candied haws on a stick is a famous snack in Beijing. The main ingredients are yam and jujube, with supplementary ingredients such as green plum, peach kernel and melon seed kernel. Because of its nourishing effect, diners at Lam Lai Soon restaurant often order it, and it has become one of the hotel's famous snacks. Butter fried cake is a nutritious snack variety in Beijing snacks. The butter fried cake is round, tender on the outside, rich in flavor, rich in nutrients and easy to digest.

Tang’er (Honey Twist) Honey Twist is a famous snack in Beijing. It is also called Tang’er because it looks like a human ear. Honey Twist Brown Butter is bright, soft, sweet and delicious. Camellia oleifera and noodle tea Camellia oleifera are the best nourishing snacks in Beijing. They taste sweet and can be made for breakfast or lunch. Drinking noodle tea is very particular about how you eat it. There is no need for chopsticks, spoons and other utensils when eating. Instead, you hold the bowl in one hand and drink in circles along the edge of the bowl. I’m afraid non-Beijingers don’t have this way of eating it. Noodles and twists are the best halal snacks in Beijing. It is brown in color, crispy in texture, sweet and delicious. Saqima is the golden cake in Chinese and was offered as a sacrifice during the Three Tombs outside the Pass in the Qing Dynasty.

It can be seen that the Manchu people attach great importance to it. Now it is a pastry popular with people all over the country and all ethnic groups. Inby, one of the inby snacks, is loved by men, women and children. When Beijingers eat sesame cakes, they often like to eat inby. When drinking soybean juice, you must eat inby. Inby can be stored for ten and a half days, the quality remains unchanged, and it is as crispy as ever, without any skin. It has been a favorite food for thousands of years. Tang Shao Beijing is the most famous Tang Shao in Dashunzhai. The burned sugar is sweet, thick, soft and non-sticky, and is suitable for the elderly. Toad spitting honey (baked bean cake) Toad spitting honey (baked bean cake) is a common snack in Beijing. It got its name because it is filled with red bean paste. During the baking process, people call this kind of scone the toad spitting honey, because there is a natural opening on the side of the scone, and the bean filling spits out and hangs on the side of the scone.

Pea yellow is a seasonal delicacy in Beijing in spring and summer. Originally a folk snack, it was introduced to the palace. Qingguan pea yellow is famous for Cixi's food addiction. Folk thick pea yellow is a typical spring food and is often seen at spring temple fairs.

Highlights of Specialty Food Street

Qianmen Dashilan is a food street with many famous shops. There are many time-honored Beijing restaurants on Qianmen Street, such as Quanjude Roast Duck Restaurant, Duyizhi Steamed Dumplings, Kaifeng First Floor Soup Dumplings, Lao Zhengxing Restaurant, One-stop Restaurant, etc.

These hotels have seen better days. Although many stores have been renovated, traces of history can still be seen. All kinds of people gather here every day. It represents the front door of Beijing's food culture and is a must-visit place for tourists.

The nightest food street in Dongzhimen Guijie Street 354 Guijie Street is the earliest food street in Beijing, starting from Dongzhimen Bridge in the east and ending at Beixinqiao Street in the west. The night market became prosperous overnight, and Ma Xiao became famous throughout the city. There are hundreds of restaurants on the street less than one kilometer long, and business is most prosperous from 6 pm to 4 am every day. From spicy crayfish to boiled fish to greedy frogs to grilled fish, Guijie has become the benchmark for Beijing’s most popular cuisine.

Guizhou Sour Fish Soup, Xiao Qingdao Siweijia Delicious, Tianshang Malatang, Hushengju Liuhe Fish House, Alin Restaurant, Mohammed Restaurant, etc. They are places that everyone is familiar with and go to frequently. It is said that the origin of Guijie Street comes from 200 AD

It is said that the Haidian District Government positioned Fucheng Road Restaurant Street as a boutique food street. Whether it is a Chinese restaurant or a Western restaurant, every catering company there is luxuriously decorated. Although the specialty of this street is seafood, there are dozens of well-known catering companies such as Hangzhou cuisine, Huaiyang cuisine, Hunan cuisine, Hubei cuisine, and Sichuan cuisine. For example, famous restaurants such as Hunan and Hubei Qing, SF Express, Hongzi Chicken, and Li Chang.

Ping'an Street - the renovated Ping'an Street, a long Beijing-style food street, running from Dongsishitiao Bridge to the west. The restaurants on both sides of the road are next to each other and very lively. Because it is close to the Lotus Market, many people choose to have dinner on Ping'an Street. After the meal, they walk into Houhai to see the night view of Houhai, or they change their mood at a specialty bar and continue the topic of dinner. Many restaurants are built on the sites of some palaces and residences, and the hotels and restaurants on Ping An Street have more or less historical charm. Gege is one of them, specializing in a variety of palace stews with unique flavors. Gege Mansion is a mansion given by Empress Dowager Cixi of the Qing Dynasty to honor Princess Gulen for her marriage. The store still retains the architectural style of that time, so it has a strong historical color and cultural heritage. Beipinglou near Pinganli is an old Beijing-style restaurant. If you want to eat tripe, bean juice, or Zhajiang noodles, you can get it here.

Guang'anmen Food Street - Spicy Food Street Guang'anmen Food Street starts from Guang'anmen in the west and ends at Hufang Bridge in the east. It is a famous food street in Beijing. Every night, shops here, big and small, are packed with customers.

Counting the many shops on this street, it is not difficult to find that this food street is mainly spicy, such as Spicy Temptation, which specializes in Sichuan cuisine, Mr. Li, who is famous for Beijing spicy crab, and Tan Fish Head from Sichuan. In addition, this dining street inside and outside Guang'anmen can provide consumers with different levels of choices. From little-known dumplings and barbecue to thousands of square meters of seafood and abalone fin restaurants, they are all flocking to Guang'anmen Street.

Laitai Food Street Xiaoyun Road - Petty Bourgeoisie Life Xiaoyun Road is located between the Sanyuan East Bridge on the Third Ring Road and the Xiaoyun Bridge on the Fourth Ring Road. It is a long street from southwest to northeast. Such side streets are rare in Beijing and are important traffic arteries between the East Third Ring Road and the East Fourth Ring Road. There are many office buildings on both sides of the road, including Jingxin Building, Hyundai Shisheng Building, Pengrun Building, Datong Building, Air China Building, as well as high-end apartments such as Jingrun Waterscape Garden Villa. Such a commercial area and a prosperous place are of course filled with restaurants of various grades and tastes, most of which are exotic. It is these exotic flavors, with their unique elegance and charming taste, that create the petty bourgeoisie of Xiaoyun Road. On Xiaoyun Road, there are many famous restaurants, none of which are large in scale, but famous for their atmosphere. For example, the petty bourgeoisie-rumored town of Lugang, Thai-style lemon leaves, Faust serving romantic French meals, etc.

Wangfujing, Donghuamen Food Street - Lao Zhong Wei Xun On this bustling street that starts from the west entrance of Denshi in the north and ends at Chang'an Street in the south, there is a constant flow of people. Whether it’s the traditional snacks at Beijing’s famous century-old Donghuamen Night Market or the ethnic food stalls under the Oriental Plaza, they are all must-visit places for those with a gluttonous appetite.

Fangzhuang Food Street - Fangzhuang Food Street, Cheng Nan’s food hinterland, has become the leader in Cheng Nan’s food industry. The Fangzhuang food network woven by dozens of restaurants can be as famous as Guijie Street in Dongcheng. The restaurants in Fangzhuang Food Street have complete facilities, spacious stores, and comprehensive and diverse cuisines. Chinese and Western food complement each other. The facilities are relatively complete, the street is relatively wide, and the store size is not small. The cuisine is particularly diverse, including Chinese and Western food. Although there is no all-night carnival scene in Guijie, it may be because the quality and overall atmosphere of the restaurant are higher than those in Guijie. The climax here has already started during meal time. The famous Jindingxuan branch and Quanjude branch are both packed.

Sanlitun Bar Street - the famous bar mecca. Beijing’s Sanlitun Bar Street is m The hustle and bustle of the city. For a long time, Sanlitun Bar Street has always given people a feeling of smoke and mirrors. No one can see its true face, and no one can give it an accurate business positioning. To the north of Bar Street is the Embassy District, because this street is very famous. Some foreign embassies changed the house numbers in front of their doors from Sanlitun Road to Sanlihe Bar Street. The business hours of Bar Street are from afternoon to early morning every day. Every day, many foreigners come here by car or taxi, especially at night. Foreigners flock here.

Not only foreigners are willing to come here, many Chinese people also invite customers or friends here. Use this place as a place for communication.

Houhai Bar Street is nostalgic, with the same tone as other bars, simple antique furniture, green plants, personalized decoration, and a lazy feeling. The bars in Houhai area are not big, maybe the space can avoid excessive noise, which is why I like to go clubbing in Houhai. The moon is high, the clouds are light, the light is ambiguous, and the faint sound of erhu or pipa comes from the cruise ship on the lake, adding a petty bourgeoisie atmosphere to the tranquil Houhai. Lovers who whisper, brothers who use wine as singing. The melodious sound of the piano reminds me of the river in my hometown and my childhood friend Shana, who would catch crickets at night. Houhai is a place suitable for nostalgia. Every time I come to Houhai, I feel nostalgic.

Beijing Roast Duck Peking Roast Duck is a famous delicacy in Beijing. It is famous both at home and abroad for its bright red color, tender meat, mellow taste, fat but not greasy. After the founding of the People's Republic of China, the reputation of Beijing roast duck increased day by day and became more famous all over the world. It is said that Premier Zhou appreciated and paid great attention to this dish during his lifetime, and entertained foreign guests to enjoy roast duck. In order to meet the needs of social development, the barbecue operation of the duck restaurant has been modernized and the flavor is more beautiful. Quanjude, the most glorious duck family, has established itself as Beijing’s image ambassador. Yang, the founder of Quanjude, was a small vendor who dealt in raw chicken and duck in his early years. After accumulating capital, he founded the Quanjude Roast Duck Restaurant and hired a roast duck master who worked as a waiter in the Qing Dynasty palace to refine the roast duck using the palace's hanging roast duck skills, making the hanging roast duck popular among the people. Jude uses the hanging oven method of roasting the duck without opening the intestines. Cut a small hole in the duck, take out the internal organs, fill the duck's belly with boiling water, then poke the hole and hang it over the fire to roast.

This method will not allow the duck to lose water due to roasting, but also allow the duck's skin to expand without being roasted tender. The skin of roast duck is very thin and crispy, which is the most delicious part of roast duck. The furnace has a hole in the furnace and no furnace door. It uses jujube, pear and other fruit trees as fuel and an open fire. There is no smoke when burning fruit wood, the base fire is strong and the burning time is long. After the duck is put into the oven, the position of the duck should be changed regularly with a pick rod so that the duck is heated evenly and the whole body can be roasted. The roast duck is plump in appearance, purple in color, crispy on the skin, tender on the outside, and fruity. Savor it carefully and it will taste even more wonderful. Strictly speaking, only this roasting method is called Peking duck. Compared with hanging roast duck, the red roast duck represented by Biianfang seems to have less deep impression on people.

Fortunately, Bianyifang, an old restaurant with a history of nearly 600 years, has applied for national intangible cultural heritage protection for its red barbecue duck skills. Compared with Quanjude's reputation, the affordable roast duck founded in Yongle of the Ming Dynasty actually has an earlier history, with a history of nearly 600 years. The so-called stew furnace is actually a kind of floor furnace. The furnace body is made of bricks and is about one meter square. Its production method was first introduced to Beijing from the south, and its characteristic is that a duck cannot see an open flame. It is grilled over charcoal fire and hot furnace walls. Because it requires a dark fire, the technical requirements are high. The person in charge of the stove must control the temperature in the stove. If the temperature is too high, the duck will be cooked and vice versa. The skin of red barbecue duck is bright and crisp, and the meat is white and tender.

There are very few roast duck restaurants that use stew ovens, and most of them use the Quanjude hanging oven roasting method. The red barbecue duck tastes tender and smooth, and the juice of the duck skin is obviously richer and fuller. The fruity and woody aroma of roast duck seems to make people more aware of the wisdom of the roasted cooking method that was the earliest mastered by humans. Dadong Roast Duck Restaurant (less famous than the two above, but still delicious) is diagonally opposite the Beijing-Guangzhou Center. The food is very exquisite.

It is really baked on apple wood, and the texture and taste are not worth mentioning. Teacher Dadong was born in Quanjude. You must try adding some minced garlic to the lotus leaf pancake. delicious. The waiter will teach you how to eat. Nowadays, hanging roast duck and stewed roast duck are the two main schools of Beijing roast duck. Just like how Beijing roast duck improved Shandong roast duck. Nowadays, many restaurants that serve roast duck have made improvements to these two traditional styles to suit modern people's tastes and consumption concepts. For example, the key interpretations of roast duck skin, Xiaowangfu's special selection of duck species, and even the use of cucumber strips instead of shredded green onions in many places are all good changes and there is no distraction. As for the gold foil roast duck produced in some places, it is a bit confusing.

Shabu-shabu mutton is almost the most common restaurant on the streets of Beijing, which shows Beijingers’ preference for mutton-shabu-shabu. The way to eat mutton hot pot is full of civilian flavor: the raw materials are nothing more than mutton slices, sesame sauce, chive flowers, braised shrimp oil, frozen tofu, thin vermicelli, cabbage, etc. When the hot pot is boiling, the guests sitting together use chopsticks to put the meat slices into the boiling soup, rinse them quickly and they will be cooked, then dip them in condiments and they are ready to eat. Lamb hotpot is suitable for all seasons, but is best in winter. It was snowing heavily outside the window, and it was a cold scene; but the room was steaming, and several friends were eating and chatting. It's a hot scene. Donglaishun Restaurant, located near Dong'an Market on Wangfujing Street, has a long history and is the first choice for mutton-shabu-shabu.