The top ten snacks in old Beijing include Beijing roast duck, fried tripe, stewed and roasted, fried liver, coke rings, small steamed buns, fried enema, donkey roll, bean flour jelly, and bean juice.

1. Peking Roast Duck

Beijing Roast Duck is a famous Beijing dish with world-renowned reputation. It originated in the Southern and Northern Dynasties of China. Roast duck has been recorded in "Food Treasures". At that time, it was A famous royal dish. The ingredients are high-quality meat duck, grilled over charcoal fire with fruit wood. The color is ruddy, the meat is fat but not greasy, crispy on the outside and tender on the inside.

2. Paodu

Paodu is a famous traditional snack in Tianjin and Beijing. Buried belly has been recorded as early as the Qianlong period of the Qing Dynasty. There are Baodu stones on Beijing overpasses, Baodu poplars in Menzhang Hutong, and Baodu Feng and Baoduman are the most famous ones.

3. Braised and Huoshao

Braised and Huoshao is a traditional snack in Beijing, originating from Nanheng Street in the south of Beijing. It is said that during the Guangxu period, Su Zao Pork cooked with pork belly was expensive, so people used pork head meat and pig offal instead. After being spread by folk cooking experts, over time, braised and cooked pork was created.

4. Fried liver

Fried liver is one of the special traditional snacks in Beijing. Fried liver has a bright and red sauce, fat liver sausage, thick but not greasy, thin and Unrivaled features. Fried liver is a Beijing snack developed from the folk foods of the Song Dynasty: boiled liver and stir-fried lung. It is a Beijing snack made with pig liver, large intestine, etc. as the main ingredients, garlic as auxiliary ingredients, and starch as thickener.

5. Jiaohuan

Jiaohuan is a traditional snack in old Beijing. It is dark yellow in color, shaped like a bracelet, crispy and crispy, and has a unique flavor. In old Beijing, men, women, old and young all loved eating Jiaoqiu. Beijingers like to put burnt rings when eating sesame cakes, and they also like to put burnt rings when drinking bean juice.

6. Xiaowotou

Xiaowotou is one of the characteristic traditional snacks in Beijing. When making it, millet flour, corn flour, corn flour and chestnut flour are mixed and made into a cone shape. There is a round hole at the bottom of each one. It is small and exquisite and turns golden yellow after being steamed.

7. Fried sausage

Fried sausage is a traditional snack unique to old Beijing and belongs to Beijing cuisine. Enema is made with deep-fried oil extracted from pig intestines, so authentic fried enema always smells like pig intestines. However, due to health concerns, people rarely use pig intestine oil to fry enema.

When frying the sausage, you must first slice the shaped sausage into slices, fry it in a pan until both sides are bubbling and crispy, then take it out and pour it with the salted garlic sauce and eat it hot.

8. Donkey Rolling

Donkey Rolling, also known as bean flour cake, is one of the traditional snacks in Northeast China, Old Beijing and Tianjin Wei. The finished product is yellow, white and red. Clearly, it’s really beautiful. Because the soybean flour sprinkled in the final production process is like the loess thrown up by wild donkeys rolling around in the suburbs of old Beijing, hence the name Donkey Rolling.

9. Bean flour crispy candy

Bean flour crispy candy is a traditional snack in Beijing. It is sweet and fragrant, not sticky in the mouth, not sticky to the hands, and rich in the aroma of soybean powder and the fragrance of roses. Use full-grained soybeans, grind them into powder after frying, mix them with sugar and flour to form soybean noodles, and use them with the caramel paste to make halva. The process is the same as black sesame halva. The bean flour halva has the aroma of soybeans. It is of high quality and low price, and is very popular among consumers.

10. Douzhi

Douzhi is a unique traditional snack in old Beijing, with a history of 300 years according to written records. Bean juice is produced by fermenting mung beans and fermenting the remaining residue after starch is filtered out to make vermicelli and other foods.

The above content refers to Baidu Encyclopedia-Beijing Roast Duck