As the capital of China, Beijing has always been a place that many people look forward to and dream of. It was rated as the first-tier city in the world by the world authority GaWC, which has the largest railway hub in China and brings together people and food from all over the world. When it comes to food in Beijing, most people think of roast duck first. There is no denying that roast duck is a gourmet business card in Beijing. But how can an authentic old Beijinger be satisfied with a roast duck?

You know, Beijing is an ancient capital with a history of more than 3, years, and it is also the hometown of the last four dynasties in China feudal society. These histories have a profound influence on food culture, and Beijing has gathered a large number of Hui people for a long time, which makes Beijing snacks have three different flavor characteristics: Han people, halal and court. In addition, among the eight major cuisines in China, there is no Beijing cuisine. Why? Because Beijing, with its special status as the capital, has absorbed the essence of local cuisine, it does not need to settle in the eight major cuisines at all. It can be said that Beijingers can eat all the delicious food in the world without leaving Beijing.

Beijing's food is all-encompassing, and it is known as the eighth largest "city of food" in the world, ranking first in China. Beijingers pay more attention to eating. Even a piece of fried corn bread with stinky tofu can give them a sense of ceremony. In this issue, Lao Wang will recommend eight special cuisines in Beijing, all of which are authentic old Beijingers. Bean juice

Bean juice is a unique traditional snack in old Beijing, which has a history of 3 years according to written records. Bean juice is made from mung beans, and the residue after starch is filtered out to make vermicelli and other foods is fermented, which has the effects of nourishing stomach, detoxifying and clearing fire. According to legend, this ugly snack, which smells sour all over, was also served as a palace drink during the Qianlong period of the Qing Dynasty. Fried liver

From its name and appearance, I really thought it was fried. In fact, it was cooked by thickening a lot of starch. Because it is thick, it still feels "fried" if you keep stirring. As one of the traditional snacks in Beijing, fried liver has the characteristics of bright soup, red sauce, fat liver sausage, strong but not greasy taste, thin but not sticky. Inby

inby is a traditional snack in old Beijing. It is dark yellow in color, shaped like a bracelet, crispy in coke and unique in flavor. In old Beijing, most men, women and children love to eat inby. Beijingers love inby when they eat sesame cakes, and inby when they drink bean juice. Because inby is a high-calorie and high-fat food, it is better to eat it in moderation. Noodle tea

Noodle tea is not a tea soup, but a paste made of millet flour or millet flour, with sesame sauce on the surface. Sesame sauce should be lifted and pulled into filaments and poured on the noodle tea, which is a characteristic traditional snack popular in Beijing and Tianjin. Old Beijingers don't need spoons or chopsticks to drink noodles, but they should hold the bowl in one hand, put their mouths together, stick to the edge of the bowl and drink in circles. Face tea is very hot, in fact, it is more appropriate to suck it. The noodle tea in the bowl and the sesame sauce flow to the side of the bowl and then into the mouth. Every bite is both sesame sauce and noodle tea. What you want is this feeling and this taste. Braised pork

Braised pork is a famous local traditional snack in Beijing. It is made by cooking the cooked pork intestines and pork lungs together, and buying a bowl of staple food, non-staple food and hot soup. Luzhu originated from Nanheng Street in the south of Beijing. It is said that during the Guangxu period, people used pig's head meat and pig's water instead because the Suzhou-made meat cooked with pork belly was expensive. After the spread of folk cooking experts, over time, it has created a pot-stewed fire. It is estimated that there are few authentic Beijingers who don't know how to cook and burn. Fried tripe

Fried tripe is a famous traditional snack in Tianjin and Beijing, which is mostly operated by Hui compatriots. There are "Fried Belly Stones" in Beijing Tianqiao, "Fried Belly Poplar" in doorframe Hutong, and the most famous ones are "Fried Belly Feng" and "Fried Belly Man". Fried tripe is crisp and fresh, neither oily nor greasy, and it is also sought after by some celebrities. If people who eat fried tripe can drink, they always have to drink two taels. After drinking, they eat two freshly baked sesame cakes, which is really a great pleasure. Therefore, everyone in old Beijing likes to eat fried tripe, especially after the beginning of autumn in the lunar calendar. When Beijingers pay attention to "eating autumn", there is a saying that "if you want to eat autumn, you will have fried tripe". Sugar baked wheaten cake

Sugar baked wheaten cake is a traditional snack of Manchu nationality, so it is named because it is made into a stove with a jar and baked directly on the wall of the jar. One of the breakfasts that Beijingers often eat has a history of more than 3 years. It was originally a Tongzhou snack, and later it was introduced to Beijing and became a Beijing snack. Sugar fire is crisp and sweet, suitable for the elderly. Rolling on a donkey

Rolling on a donkey is one of the traditional snacks in Northeast China, old Beijing and Tianjinwei. The finished product is bright in yellow, white and red, which is really beautiful. The taste is soft and glutinous, sweet and delicious, delicious and beautiful! Because the yellow bean sprinkled in the final production process is like the bursts of loess raised by wild donkeys in the suburbs of old Beijing, it is named "snowballing". Old Beijing instant-boiled mutton

In Beijing, it is well known that "instant-boiled mutton" is mentioned. This dish is very popular because it is easy to eat and delicious. Because old Beijing mainly cooks mutton in copper pots, it is also called "eating pots" and "washing big sheep". Old Beijing instant-boiled mutton, the flavor of authentic old Beijing hot pot, inherits the characteristics of old Beijing instant-boiled mutton, and uses charcoal fire in copper pot. The mutton pays attention to fine meat quality and has no smell, and it is tender and incomparable. Dip it in fresh and fragrant sesame sauce, and the satisfaction brought by this heat is irreplaceable by any delicacies.