Pea yellow is a traditional snack in Beijing, and it is also a timely delicacy in Beijing in spring. Usually peas are ground, peeled, washed, boiled, fried in sugar, coagulated and sliced. After the finished product, the appearance is light yellow, and the taste is sweet and cool. Home-made pea yellow is a normal color, and food pigments are added to everything sold outside, but it is golden yellow and looks appetizing. It is delicious if you want to look good, and it is healthy pea yellow. Cooking peas with gardenia will be very yellow when you cook them yourself, and gardenia water can also clear away heat and detoxify.

Because we have no experience in making our own products, and we don't put any additives and pigments, the color of our own products is not good, but we can rest assured that our own products are green. Pour the soaked peas into the pot together with enough water, heat and boil with strong fire, then cover with low fire and cook for about 20 minutes (peas are easy to jump into the pot after being cooked, so it is best to leave a big gap when covering to avoid overflowing and jumping into the pot). After the peas are ground and peeled, we will wash and boil the pea yellow, then fry, solidify and cut into pieces.

Fried liver is a famous snack in Beijing breakfast, which was developed from folk food "boiled liver" and "fried lung" in Song Dynasty. The main raw materials of fried liver are pig intestines and pig liver, with more intestines and less liver. Make fried liver, cook with soy sauce soup, add garlic, star anise, yellow sauce and other seasonings, and finally thicken with mushroom soup. Everyone in Beijing knows that an "IPAS Shuai Wang" was originally an employee of "Nan Lai Shun" and later died. His skill can't compare with that of ordinary people. After frying, inby is brown, moderate in size, especially fragrant, crisp and crisp. If you put it on the table, it will break with a light touch and will never feel hard.

Although it has a strange smell, it is also a special smell in the eyes of people who like it. It is the leftover of mung bean starch production, which contains a lot of mung bean cellulose and little starch content, which is beneficial to health. It is suitable for eating when losing weight, clearing heat in summer and expelling cold in winter.