Beijing's special snack Fried liver is a special traditional food snack in Beijing.

Although it is called fried liver, it is not fried, but boiled.

Moreover, the main raw material of fried liver is pig intestines, and pig liver only accounts for one-third, so there is more intestines than liver.

Because starch needs to be added at the end to thicken the soup, and it needs to be stirred constantly. It looks very much like stir-fry, so it is called stir-fried liver.

The characteristics of the fried liver are fragrant but not greasy, the soup is rich and red, the thickening is in place, and it is thin but not too thick.

Fried liver is a famous snack in Beijing developed from the folk delicacies "boiled liver" and "fried lung" in the Qing Dynasty. It uses pig liver, large intestine, etc. as the main ingredients, onions, ginger, garlic, etc. as auxiliary ingredients, and the starch is thin

Beijing specialty delicacies made from gravy.

Pork liver is rich in iron and phosphorus, which are indispensable raw materials for hematopoiesis; Pork liver is rich in protein, lecithin and trace elements, which is beneficial to children’s intellectual and physical development; Pork liver is rich in vitamin A,

Eating pig liver regularly can gradually eliminate eye diseases.

According to modern medical research, pig liver contains a variety of anti-cancer substances, such as vitamin C, selenium, etc., and the liver also has strong anti-cancer ability and special anti-fatigue substances.

The liver is an organ that stores nutrients and is also a detoxification organ. It constantly exerts its detoxification function. After metabolism by the liver, toxic substances and detoxification products can be excreted from the body with the secretion of bile. Therefore, the normal liver itself is non-toxic and can

Eat with confidence.

Other specialty snacks in Beijing 1. Peking Roast Duck Roast duck is one of Beijing’s top ten famous dishes and is loved by foreign friends. It originated in the Northern and Southern Dynasties. It was a palace food at that time and was gradually spread to Caoye. It is prepared very carefully and must be used.

Grilled over charcoal fire, the meat is fat but not greasy, crispy on the outside and tender on the inside. The skin should be both fat and thin when sliced. It is served with cucumber shreds and green onion rolls. It is known as a "world delicacy".

2. Paodudu is to wash fresh beef tripe or fresh sheep tripe, cut it into strips, stir-fry it in boiling water, and dip it in oil, sesame paste, vinegar, chili oil, soybean curd soup, minced coriander, chopped green onion, etc.

The mixed condiments are generally edible, crispy and fresh. Old Beijingers are serious about "eating autumn" after the beginning of autumn in the lunar calendar. Because they like to eat spicy food, they also have a serious attitude about "eating autumn and having fried belly".

3. Noodle tea Noodle tea is one of the top ten famous foods in Beijing and is often sold as breakfast.

A kind of porridge made from millet noodles or millet noodles, sesame paste, sesame oil, pepper, and salt.

Drinking noodle tea is very serious. Do not use chopsticks and multiple fingers when eating. When setting up a banquet or serving wine, you must use one hand to hold the bowl and drink it in circles along the edge of the bowl. From the posture of drinking noodle tea

You can easily distinguish the locals in Beijing.

4. Douzhier Douzhi was one of the top ten famous foods in Beijing when I was a child. A native of Beijing who was born in the place where he lived, he regarded drinking douzhier as a kind of enjoyment. It was a high-end way to cheer up the tired spirit and calm down the fire.

It is a liquid for people or livestock to drink. The sour and stinky taste of soybean juice may be hard to swallow when outsiders taste it for the first time. However, once you try it a few times and get the sour, sweet and bitter taste, you can become addicted to it.