The top ten famous snacks in Beijing are Beijing roast duck; old Beijing copper pot-shabu-shabu; fried tripe; noodle tea; stir-fried liver; bean juice; braised stew; coke rings; old Beijing fried noodles with soybean paste and braised rice dumplings.

1. Peking Roast Duck Roast duck is one of the top ten famous dishes in Beijing and is very popular among foreign friends. It originated in the Northern and Southern Dynasties. It was a palace food at that time and gradually spread to the people. The production is very particular and must be grilled with fruit wood and charcoal fire.

The grilled meat is fat but not greasy, crispy on the outside and tender on the inside. The skin should be both fat and thin when sliced. It is served with cucumber shreds and green onion rolls, and is known as "the best food in the world".

2. Old Beijing copper pot shabu-shabu The traditional old Beijing hot pot is characterized by the use of copper pot charcoal fire. The clear soup base can ensure the deliciousness of the mutton itself. It pays attention to the fine texture of the meat without the smell of mutton and the fresh ingredients.

The essence of copper pot shabu-shabu is the dipping sauce, which is usually made of red bean curd, chive flowers, sesame paste, and shrimp oil. The shabu-shabu has a unique flavor when paired with clear soup.

3. Paodu Paodu is made by washing and sorting fresh beef tripe or fresh lamb tripe, cutting it into strips, frying it in boiling water, and dipping it in oil, sesame paste, vinegar, chili oil, soybean curd soup, minced coriander, chopped green onion, etc.

The mixed seasoning is edible, crispy and fresh. Old Beijingers have a special emphasis on "eating autumn" after the beginning of autumn in the lunar calendar. Because they like to eat fried belly, they also have a special emphasis on "eating autumn and having fried belly".

4. Noodle tea Noodle tea is generally sold as breakfast.

A kind of porridge made from millet noodles or millet noodles, sesame paste, sesame oil, pepper, and salt.

Drinking noodle tea is very particular. You should not use chopsticks, spoons and other utensils when eating. You have to hold the bowl with one hand and move it around the edge of the bowl while drinking. You can easily distinguish the Beijing locals from the way they drink noodle tea.

5. Stir-fried liver Stir-fried liver has a history of more than a hundred years and is an important part of Beijing's traditional breakfast. It has the characteristics of oily soup, tangy garlic aroma, fat but not greasy, and thin but unrefined soup.

Because the liver and gravy of fried liver can be evenly distributed, the authentic way to eat fried liver is to eat it without any utensils, just hold the bottom of the bowl with one hand and turn it around.

6. Douzhier Douzhi was one of the top ten famous dishes in Beijing when I was a child. Beijing locals regard drinking Douzhier as a kind of enjoyment.

7. Braised pork braised pork intestines and pig lungs are cooked together. It is said that during the Guangxu period, Su Zao pork cooked with pork belly was expensive, so people used pork head meat and pork lungs.

Launch into the water instead.

After being spread by folk cooking experts, over time, stewed and cooked dishes were created.

Old Beijingers usually eat braised pork as a main meal.

8. Jiaohuan Jiaohuan is very popular among men, women and children in Beijing. Generally, you have to bring a portion of Jiaohuan when you drink bean juice and eat sesame seed cakes.

Because of the complex production method of Jiaohuan, the taste will not change after being stored for ten and a half months. The unique aroma, crispness and crunchiness of Jiaohuan are one of the indispensable snacks for old Beijingers.

9. Beijing Zhajiang Noodles Beijing Zhajiang Noodles have unique local characteristics in Beijing. The sauce is usually made with sweet noodle sauce, stir-fried with diced meat, green onions and ginger and poured on the "water surface", then stirred in cucumber, toon, bean sprouts,

Ingredients such as green beans are one of the favorite staple foods of old Beijingers.

10. Braised braised braided brats. Braised braised braised brads are named after it resembles the braided bras worn on belts at that time. When making, fill the meat stuffing with dough sheets, fold them on both sides, leave the other two sides unsealed, and fry them in a pan until golden.

Once yellow, it can be eaten hot.

It is golden in color, has a tangy aroma, is charred on the outside and tender on the inside, and tastes delicious.