Beijing mainly has the following snacks: bean juice, coke rings, fried dough sticks, deep-fried pancakes, pancakes, steamed buns, fried liver, tofu, wontons, noodles with soy sauce, stewed and roasted, fried tripe, etc... Places where you can eat more comprehensively:

Wangfujing Snack Street (opposite Wangfujing Gongmei Building, 103 and 104 East Chang'an Street), be careful of being "slaughtered" Dong'anmen Night Market (North entrance of Wangfujing Street, 103 and 104 Xindong'an Market), pay attention to hygiene Longfu Temple Snacks (Dongsilong

Fu Temple, 101, 106, 109 East 4) Generally speaking, Huguosi Snacks (north of Pinganli intersection, 22, 47, 409 Huguosi) are more "popular". Nanlaishun Snacks (south of Niujie intersection, 5,

10. 109 Niujie) Halal-flavored Paodu Paodu is a famous snack in Beijing. It was first recorded in the Qianlong period of the Qing Dynasty and was mostly operated by Hui compatriots.

The more famous ones in Beijing include Baodu Shi in Tianqiao, Baodu Wang in Dong'an Market, Baodu Zhang in the back door, and others include Baodu Yang, Baodu Feng, Baodu Man, etc.

In the past, the way to eat fried sheep tripe was very particular. You had to choose the parts of the sheep tripe and process them into tripe plates, tripe gourds, tripe powder, tripe mushrooms, tripe kernels, etc., depending on the customer's choice.

The cooking time also varies depending on the part.

Due to its recent popularity and the difficulty of guaranteeing fresh tripe products, the supply of individual parts is no longer available like before.

In addition to freshness, the fried belly must be fresh, and the time of bursting must be just right. The fried belly is crispy and fresh. If the person who eats fried belly knows how to drink, he will always drink two liang, and then eat two freshly baked sesame cakes, especially

There is a saying in old Beijing that "if you want to eat in autumn, you must have fried belly." It is very particular about eating fried belly at the beginning of autumn.

Mei Lanfang, Ma Lianliang, Xiao Mushroom, Xiao Bai Yushuang, Li Wanchun and other famous actors in the troupe love to eat it.

Preparation method: Wash the sheep tripe and divide it into tripe collar, tripe mushroom, tripe pill, tripe gourd, tripe board and esophagus. Tear off the oil on the tripe surface and the skin with grass buds; tripe pill, tripe board,

Tear off the film from tripe mushrooms and tripe gourds, cut them into strips along the grain of the meat, and then cut them crosswise into small strips. Put the minced coriander into a bowl along with chopped green onion, sesame paste, vinegar, soy sauce, chili oil, fermented bean curd and braised shrimp oil.

Mix thoroughly. Bring half a pot of cold water to a boil over high heat. Add the sheep tripe and stir with a slotted spoon. Let the tripe loosen for 5 seconds. Add the tripe for 7 seconds. Leave the mushrooms, tripe collar and tripe for about 8 seconds.

Boil the esophagus for about 12 seconds. When cooked, put it on a plate and dip it in seasonings before eating.

Baoduman: Niujie input Hutong, Route 6 and 50 Niujie Station.

Baoduwan: Baiqiao to the east of East Flower Market Street outside Chongwenmen, subway Chongwenmen Station and Tram No. 106 Ciqikou Station.

Tea soup is a traditional snack in Beijing.

The tea soup has a sweet and mellow taste, apricot yellow color, and a delicate and durable taste.

"Dumen Bamboo Branch Ci" written during the Jiaqing period of the Qing Dynasty states that "a bowl of sweet porridge in the morning is followed by tea soup and noodles."

Old Beijing was particular about drinking Juyuanzhai outside Qianmen and tea soup Li from Tianqiao.

In December 1997, the tea soup produced by Beijing Tianqiao Tea Soup Li Restaurant was awarded the first national Chinese famous snack title by the China Cuisine Association.

Preparation method: Wash the millet noodles, soak them in cold water for two hours, drain the water, grind them into noodles, and then grind them into a fine basket to make millet noodles. Fill the tea soup pot with cold water, bring it to a boil, take a bowl, pour boiling water and an appropriate amount

Stir with cold water, add one-tenth of the millet noodles to make a batter, and then use boiling water to make the batter. Sprinkle brown sugar, white sugar and sugar-osmanthus on top of the tea soup to enjoy the tea soup. Lee: Inside Fuchengmen, Bus No. 42, 13

, tram No. 102 and 103 Fuchengmen Station, subway Fuchengmen Station.

Fried liver, a Beijing specialty snack.

It has the characteristics of bright and red sauce, liver and sausage fat, thick but not greasy, thin but not dull flavor. Beijing fried liver has a long history, which was developed from the folk foods "boiled liver" and "fried lung" in the Song Dynasty. During the Tongzhi period of the Qing Dynasty

, Huixianju produced and sold it using the method of not thickening the soup. At that time, there was a popular saying in the capital that "fried the liver without thickening the soup - boil the heart and boil the lungs."

When eating fried liver, you should sip the small buns around the bowl.

In the Qing Dynasty, there were two types of producers and sellers of fried liver: Bunmian and Jiandiao.

Shoppers first recommend Huixianju outside the front door.

The fried liver produced by Beijing Tianxingju was awarded the first national Chinese famous snack title by the China Cuisine Association in December 1997.