Beijing is a big city with a lot of delicious food. It seems that all the world's delicious food can be found here. What we are going to recommend now is an authentic snack belonging to old Beijing. A taste of hutong, but also a diet culture.

When you bring friends to Beijing to play and want to eat Beijing's special snacks, don't just know the roast duck, Zhajiang Noodles. The following foods must be tasted once when you have the opportunity.

1. Beijing Roast Duck

Roast duck is a famous specialty in Beijing with a world reputation. It was developed by Han people in China in the Ming Dynasty and was a court food at that time. The raw materials are high-quality meat duck, Beijing Duck, which is roasted with fruit and wood charcoal fire, with rosy color and fat but not greasy meat. Beijing roast duck is divided into two schools, and the most famous roast duck restaurant in Beijing is the representative of the two schools, among which Quanjude is the most famous. It is famous at home and abroad for its red color, tender meat, mellow taste and fat but not greasy.

2. Bean juice

Bean juice is a unique Han snack in old Beijing, which has a history of 3 years according to written records. Bean juice is made from mung beans. After starch is filtered out to make vermicelli and other foods, the remaining residue is fermented, which has the effects of nourishing stomach, detoxifying and clearing fire. When it comes to Beijing snacks, it first reminds people of bean juice. Bean juice has the characteristics of gray-green color, strong alcohol, sour taste and slightly sweet taste. Bean juice is a popular snack with unique flavor in winter and spring in Beijing. Especially the old Beijingers have a special preference for it. Although there are not as many shops selling bean juice in Beijing as before, businesses such as Dehuaju Store and Jinxin Huimin Bean Juice Store are still as hot as before. Especially Jinxin Huimin Douzhier Store, because the Douzhier and inby here are both known as "Chinese famous snacks", and they all got the original biography of "Douzhiding" in the Fire Temple of the Flower Market, which is very authentic, so the business is booming.

3. Old Beijing and Zhajiang Noodles

Old Beijing and Zhajiang Noodles are very popular in Beijing, while Shanghai, Guangdong and Northeast China also have Zhajiang Noodles with different methods. South Korea also has Zhajiang Noodles, which was brought to South Korea by overseas Chinese, with spring sauce (black bean sauce) as seasoning and onion, shrimp, meat and so on. In old Beijing, diced pork fried sauce is common. Old Beijingers eat Zhajiang Noodles. In cold weather, they pay attention to eating hot food, which is called "pot picking" (no water at all). In hot weather, they have eaten the water, but the soup has to be grated. According to the season, with a variety of seasonal dishes, it is called "comprehensive code".

4. Braised pork roast

Braised pork roast is a special snack of Han nationality in Beijing, which originated from Nanheng Street in the south of Beijing. It is said that in Guangxu period, because of the high price of Soviet-made pork cooked with pork belly, people replaced it with pig's head meat and pig's water. After the spread of folk cooking experts, over time, it created a pot-stewed fire. It is estimated that there are not many authentic Beijingers who don't like to cook and burn. Braised fire is a pure thing in old Beijing, born and bred, and purer than Beijing opera. The original stew came from the court's "Su Zao rou." It is said that in Guangxu period, because of the high price of Soviet-made pork cooked with pork belly, people replaced it with pig's head meat and pig's water. After the spread of folk cooking experts, over time, it created a pot-stewed fire.

5. Pea yellow

Pea yellow is a seasonal delicacy in Beijing in spring and summer. Originally a folk snack, it was introduced into the court. The pea yellow in the Qing Dynasty was made of fine white peas. The finished product was light yellow in color, delicate and pure, melted in the mouth, sweet in taste, cool and refreshing. According to Beijing custom, you should eat pea yellow on the third day of the third lunar month. Therefore, whenever pea yellow comes on the market in spring, it will be supplied until the end of spring. There are two kinds of pea yellow in Beijing, one is the so-called palace snack made by imitation food in Beihai Park. The other is the rough pea yellow sold by vendors in the streets. These two kinds of snacks are called pea yellow, but the materials, technology and price are very different.

6. Stir-fried liver

Stir-fried liver is one of the famous traditional snacks of Han nationality in Beijing, which was improved from the "white water chop suey" of Huixianju, a fresh fish restaurant outside Qianmen in the late Qing Dynasty. In fact, the famous fried liver is mainly pig fat intestines, and pig liver only accounts for 1/3. The production method is to soak pig intestines in alkali and salt, rub them, wash them with clear water and vinegar, and then cook them. After boiling, use slow fire to stew, and cover the pot so that the intestines are cooked thoroughly without running oil. After being cooked, cut it into 5-minute-long segments, commonly known as "thimble segments", then wash the fresh pig liver and slice it into willow-shaped strips with a knife.

7. Deep-fried tripe

Deep-fried tripe is a famous snack in Beijing, which is mostly operated by Hui compatriots. Abdominal explosion was recorded as early as the Qing dynasty and Qianlong period. In the past and at present, whenever late autumn and early winter came, Muslim restaurants and vendors in Beijing operated tripe. There are "Fried Belly Stones" in Beijing Tianqiao, "Fried Belly Poplar" in doorframe Hutong, and the most famous ones are "Fried Belly Feng" and "Fried Belly Man". Tripe tripe is a general term, which can be divided into sheep tripe and cattle tripe. There are two kinds of tripe tripe tripe-tripe tripe and tripe. There are 9 kinds of mutton tripe-Yangsan Dan, mutton tripe collar, positive tripe, negative tripe, mushroom, mushroom tip, food letter, gourd and big grass tooth. Generally, the king of fried tripe only makes five varieties that are easy to be accepted by the public: tripe, tripe, mutton powder, lamb tripe collar and mutton tripe plate (positive tripe plate).

8. Camellia oleifera

Camellia oleifera is a good nourishing snack of Han nationality in Beijing. It is made by frying flour in a pot until the color turns yellow and hemp seeds turn brown, adding osmanthus fragrans and bovine bone marrow oil, mixing and rubbing evenly, then putting the evenly-rubbed flour tea in a bowl, adding white sugar, and flushing it into paste with boiling water. Camellia oleifera tastes sweet and can be used as breakfast or lunch, which is very popular among the people.

9. Beijing-style preserved fruit

Preserved fruit, also known as candied fruit, is a food made from peaches, apricots, plums, dates, wax gourd, ginger and other fruits and vegetables, which are pickled with sugar or honey. In addition to being eaten directly as snacks or snacks, candied fruit can also be used as an ornament on cakes, biscuits and other snacks. Preserved fruit was invented by imperial kitchens in the Ming Dynasty. Beijing and Taiwan Province are important cities for candied fruit production. The preserved fruit produced in Beijing is called Beijing-style preserved fruit, which is a specialty of Beijing and is famous at home and abroad. There are many kinds of preserved fruits, and the famous traditional products are preserved apples, preserved tamarind, preserved apricots, preserved pears, preserved peaches, preserved Taiping fruits, green plums, hawthorn slices, and dried cortex moutan.

1. fried enema

fried enema is a unique flavor snack in Beijing, which was recorded as early as the History of the Ming Palace written by Liu Ruoyu in the Ming Dynasty. The enema of Fuxingju in Guangxu period of Qing Dynasty was well-known in Beijing, and the shopkeeper of Fuxingju was called "enema pu". It is said that the enema made by Fuxingju was liked by Cixi. The enema in old Beijing is the best in Chang 'an Street. At first, the enema was made by pouring starch and minced meat into the pig's large intestine. Later, with the development of history, the production process of the enema changed, and starch was used to add monascus and spices to the pig's small intestine for molding. However, the enema that can be bought in the supermarket omitted both monascus and small intestine, and it was just a long starch sausage filled with mung bean starch and spices.

11. Baked with sugar

Baked with sugar is a traditional Han snack in Beijing. One of the breakfasts that Beijingers often eat has a history of more than 3 years. It is fragrant and sweet, soft and non-sticky, and suitable for the elderly. Kiln-oven sesame seed cake was originally a snack in Hebei province, and later it was introduced to Beijing and became a snack in Beijing. It is characterized by making a furnace out of a cylinder, and baking the biscuit green body directly on the cylinder wall.

12. Kidney bean roll

is a traditional point of Han nationality in Beijing, which was later introduced into the Qing Palace. It has the characteristics of snow-white color, soft and delicate texture and sweet and refreshing filling. Legend has it that Empress Dowager Cixi heard vendors hawking outside the palace, so she called them into the palace to taste them. She thought they were delicious, so she ordered the imperial kitchen to make them specially, and the kidney bean rolls became Cixi's imperial palace.

13. inby

inby is a kind of fried food unique to Beijing. Its bowl size is similar to western doughnuts, but its taste is more crisp. It can be stored for ten days and a half months, with the same quality and crisp skin. Inby is often eaten as a side dish of another Beijing-specific snack, Douzhier.

inby in old Beijing is loved by men, women and children. Its crispy and oily taste really makes people unable to eat enough. Beijingers eat baked wheat cakes, often like to eat inby, and they must eat inby when drinking bean juice. Inby is an ancient food, and it is troublesome to make it. Because of the low labor efficiency, general restaurants are unwilling to make it, so it is often blocked for a while. When it comes to bombing inby, everyone in Beijing knows that a "handsome king of inby" was originally a "Nanlaishun" employee who died. His skills can't be compared with those of ordinary people. The fried inby is brown and average in size, especially with the characteristics of fragrance, crispness and crispness. If it is put on the table, it will be broken at the slightest touch, and it will never feel hard.

14. Ma Tofu

Ma Tofu is a specialty of Beijing, and there is a similar food in Anyang, Henan Province, which is called a paste lump. This thing comes from the powder room in old Beijing. The powder room used to be the place where starch was produced. Put the beans on a stone mill and grind them with water. At the same time, the beans are divided into three things. The top thin became soybean milk, which is genuine and used to make starch; The top thin became juice, that is, bean juice; In the middle, a thick layer of stagnant dark green powder slurry is put into a cloth bag, heated and boiled, and the water is filtered out, which is sesame tofu. Ordinary people fry sesame bean curd with sheep oil, yellow sauce, soybean sprouts or green bean sprouts and potherb mustard until it is sticky and grayish green. After frying, pour the fried red pepper oil on it, which is red, green and yellow. It tastes mellow and thick, sour and salty, and has a unique flavor.

15. snowballing usury

snowballing usury is one of the traditional snacks in old Beijing, and the finished products are bright in yellow, white and red. Because the yellow bean sprinkled in the final production process is like the bursts of loess raised by wild donkeys in the suburbs of old Beijing, it is named "snowballing". The raw materials of "snowballing usury" are rhubarb rice noodles, yellow bean, sand, white sugar, sesame oil, sweet-scented osmanthus, green shredded pork and melon seeds. Its production is divided into three processes: blank making, stuffing and molding. The cooked "snowballing donkey" is covered with bean flour, which is golden yellow, sweet and soft, and has a unique flavor. It is a traditional snack suitable for all ages.

16. Aiwowo

Aiwowo, a traditional snack in Beijing, is a halal snack made of glutinous rice, which is characterized by white color, spherical shape, soft texture and sweet taste. Not only Beijingers like this snack, but also foreigners who come to Beijing often have to taste this famous halal snack in China. 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. Aiwowo has a long history. Liu Ruoyu, an internal supervisor during the Wanli period of the Ming Dynasty, said in "Deliberation in Records": "Taking glutinous rice with sesame seeds as a cold cake and pills with stuffing as a nest, that is, the ancient' no clip' is also true."

17. Bean-stuffed sesame seed cake

Bean-stuffed sesame seed cake, also known as Toad Spitting Honey, is a common variety of snacks in Beijing. It is named because it is filled with bean paste. In the baking process, people call it Toad Spitting Honey because there is a natural opening at the edge of the sesame seed cake, which spits out bean stuffing and hangs on the edge of the sesame seed cake.

18. Shaomai

Shaomai is a kind of flour-made food, which has a wide variety. In Jiangsu, Zhejiang and Guangdong, people call it Shaomai, while in Beijing and Inner Mongolia, it is called steamed dumplings, Shaomai and Mimei (the northern part is slightly more beautiful than the southern part, mainly mutton and green onions). Steamed dumplings is one of the famous Han snacks in Beijing. Shaomai originated in the Yuan Dynasty (now Beijing) and is an authentic Beijing-style snack. Now it is found all over China. Steamed dumplings originated from steamed stuffed bun, which is different from steamed stuffed bun in that the top is not sealed and is pomegranate-shaped. In the Ming Dynasty, steamed dumplings was called a shamao, and in the Qing Dynasty, it was called a ghost unkempt head. There is a saying in Zhuzhi Ci during the reign of Qianlong in Qing Dynasty that "steamed dumplings's wonton is full of dishes". According to different seasons, the stuffing in Beijing is different in four seasons: green leek is the best in spring, mutton zucchini is the best in summer, crab meat is the best in autumn, and three delicacies are the best in winter.

19, the wallet fire

The wallet fire is a common food in Beijing. It is filled with dough pieces, folded on both sides, and the other two sides are not sealed. It is fried in an oil pan. It is golden in color, fragrant and delicious. Because of its long shape, it is sometimes folded in half. It is similar to the wallet that was carried on the shoulder in ancient times, hence the name. Its taste is similar to pot stickers, but its shape is different. Burning the wallet is similar to Tianjin fried dumpling, but the stuffing and making method are different.

2. Cream Fried Cake

Cream Fried Cake is a famous Beijing-style snack, which has the title of "The Thirteen Best in Old Beijing" and is also a nutritious snack variety among Beijing snacks. The cream fried cake is round, tender in the outside, rich in flavor, nutritious and easy to digest.

21. Sour plum soup

Sour plum soup is a traditional summer drink in old Beijing. In the hot season, most people will buy ebony to cook it themselves (or use red bayberry instead of ebony), put some sugar in it to remove the acid, and drink it after cooling. The raw materials of sour plum soup are ebony, hawthorn, osmanthus, licorice and rock sugar. "Compendium of Materia Medica" says: "Those who pick semi-yellow in Mei Shi use smoked plum." It can remove heat and send cold, relieve pain, and even cure cough, cholera and dysentery. The fairy tale "Legend of the White Snake" wrote the story of the epidemic in Wumei. The soup has the functions of promoting digestion, removing blood stasis, promoting fluid production, quenching thirst, astringing lung qi, relieving restlessness and calming the nerves. Regular drinking can really get rid of diseases, protect health and strengthen the body. It is a rare health drink in hot summer. When making sour plum soup in Beijing, Xinyuanzhai in Liulichang is the most famous.

22. Sugar-Coated Berry

Sugar-coated haws are traditional snacks of the Han nationality in China. They are made by stringing wild fruits with bamboo sticks and dipping them in maltose syrup, which quickly hardens when exposed to wind. The common snacks in winter in the north are generally made of hawthorn, the syrup is frozen hard, and it tastes sour and sweet, and it is still very cold.

23. Enema

Enema is one of the traditional famous dishes of Han nationality in Beijing. It is a popular street snack that Beijingers like. The earliest "enema shop" in Beijing is Fuxingju in the east of Qiaotou Road at the back door, which was opened in Guangxu period of Qing Dynasty. The shopkeeper's surname is Pu and he is called "enema pu". His family filled the real pork fat sausage with minced meat, starch and other spices. It was neither soft nor hard to cook, neither old nor skinned, but tender in the outside. It was poured with salt water and garlic juice, which made it taste unique. It is said that Empress Dowager Cixi once tasted the incense at the Temple of Fire in Di 'anmen and praised it.

24. Saqima

Saqima, also known as Shaqima, is a kind of food of Manchu. One of the sacrifices offered at the Three Mausoleums outside Guanwai in the Qing Dynasty was originally meant to be "dog's breasts dipped in sugar". After frying the noodles, mix them with sugar into small pieces. Saqima is one of the famous Beijing-style four seasons cakes in Beijing, and one of the thirteen unique cakes in Beijing. I used to write "Shaqima" and "Selima" in Beijing. Saqima has the characteristics of beige color, crisp and soft taste, sweet and delicious, and rich fragrance of osmanthus honey.

25. Scorpion Twist

Scorpion Twist is one of the best Muslim snacks in Beijing, and it is very popular among the people. It is more troublesome to make. In advance, put alum, alkali, brown sugar and sweet osmanthus in a basin and melt it with warm water, then pour the flour into it and mix it evenly. After mixing, roll it up in long strips for a while, and then pull it into a small dose of 4 grams. Scorpion twist was called "ring cake" and "cold utensils" in ancient times, which was crisp, sweet and delicious. Ring cakes are said to have existed as far back as the Warring States period, and have become a must-eat food in the Cold Food Festival since the Qin and Han Dynasties.

26, ginger sauce fork

Ginger sauce fork is one of the thirteen wonders in Beijing. From its name, we can know that it has fresh raw materials.