1. Candied haws on sugar-coated haws on sugar-coated haws on sugar-coated haws on sugar-coated haws on sugar-coated haws on sugar-coated haws on sugar-coated haws. Sugar-coated haws on sugar-coated haws is a traditional Chinese delicacy. It is made by skewering wild fruits with bamboo skewers and then dipping them into maltose syrup. The sugar syrup hardens quickly when exposed to the wind.

A common winter snack in the north, it is usually made of hawthorn skewers, and the sugar is frozen hard. It tastes sour, sweet, and very cold.

2. Camellia oleifera Camellia oleifera is a good nourishing snack in Beijing. It is made by putting flour into a pot and frying it until it turns yellow. The hemp seeds are also fried until they are brown. Add osmanthus and beef bone marrow oil, mix well, and then knead the dough evenly.

Put the tea in a bowl, add sugar, and make it into a paste with boiling water.

Camellia oleifera has a sweet taste and can be used as breakfast or lunch. It is very popular among people.

3. Enema Enema Enema is made by stuffing pig intestines with minced meat and starch, steaming them, then slicing them and frying them in large oil on a griddle.

For example, Houmenqiao Hua'anju and Fuxingju are selling high-quality properties.

However, the enema sold at temple fairs is made into an intestine shape (i.e., flour dumplings), cut into small pieces and dotted with red starch [and half-fried and half-baked in low-grade soup oil on the pan to make it charred on the outside and tender on the inside].

Pour in garlic salt water and eat with a bamboo skewer.

4. Pea Huanger Pea Huanger Pea Huanger is divided into two types: thick and thin.

Beihai Park (Guide) Fangshan and Yilantang sell fine pea yellow.

What is sold at the temple fair is thick pea yellow.

This involves boiling the peas in a casserole into a puree, adding jujubes, and starching into a lump of flour, which is then cut into diamond-shaped pieces like cut cakes and transported to the temple fair on a pushcart for sale.

Because they mostly appear at spring temple fairs.

Therefore, when people heard them shouting: "Hey, these jujubes are big and yellow!" they felt the meaning of the New Year.

Because this kind of eating is not hygienic, it is a prohibited species.

Now extinct.

5. Douerjiang Douerjiang In the past, every household in old Beijing had to prepare Douerjiang during the Chinese New Year. The name Douerjiang is quite interesting. You can’t tell what it is just from the name, but it is actually an upgraded version of pork skin jelly.

Just need to put a few more ingredients in it: dried tofu, carrots, water scallops, soybeans, potatoes, etc., which have always been a must-have cold dish for northerners during the Chinese New Year.