1, fried liver, which was developed from "boiling liver" and "frying lung" in Song Dynasty. Most of the raw materials are pig liver and large intestine, and of course garlic is also indispensable. It is said that when Empress Dowager Cixi tasted the fried liver, it didn't matter if she tasted it, and the pig lungs and pig hearts inside were removed. Since then, there have been more two-part allegorical sayings among the population of old Beijing, saying that old Beijing is fried with liver and lacks heart and lungs.

2, pea yellow, pea yellow is a special snack in Beijing, and it is also the favorite snack of Beijingers in spring and summer. Peas have the effect of relieving fever and relieving summer heat. Wash and soak peas for half a day, then pour them into a pot and cook them with strong fire until they are soft and rotten, stir the boiled peas vigorously to break them, then filter the pea paste with a filter screen, pour the rest into a mold, put them in a refrigerator for shaping, and take them out for demoulding after a few hours.

3, snowballing usury, among the thirteen unique snacks in Beijing, snowballing usury ranks first. Why does good food get such a name? Some scholars say that this is an image metaphor. After it is done, it is rolled in the bean noodles, just like the dust raised by snowballing, so it is named snowballing.

4, old Beijing instant-boiled mutton, it is really a pity not to eat instant-boiled mutton in Beijing. There is a saying on the Internet that "as much as China people love hot pot, Beijingers love instant-boiled mutton". A simple sentence is enough to show how much Beijingers love instant-boiled mutton. Many foreigners think that instant-boiled mutton is hot pot, but it's all wet. Beijing instant-boiled mutton and hot pot are completely different things. Instant mutton must have copper hot pot, and sesame sauce is also an essential seasoning for instant mutton in Beijing, so as to eat a unique taste.

5, stewed, stewed is a unique local traditional snack in Beijing, which is made by cooking the burnt and stewed pig large intestine and pig lungs together. Braised pork looks like a pot of stew, but it is very exquisite to make. The fire should be cut into tic-tac-toe knives, tofu should be cut into triangles, pig intestines and pig lungs should be chopped into small pieces, the seasoning should be uniform when cooking, and the heat should be in place, so as to ensure that the meat is rotten and not bad.

6, Zhajiang Noodles, Beijing Zhajiang Noodles is one of the top ten noodles in China, its reputation is second only to Wuhan Regan Noodles. Whether Zhajiang Noodles is delicious or not has little to do with dough. The key lies in the dish code and fried sauce, and the most important thing is fried sauce.