A famous Beijing dish with world reputation is made from high-quality meat ducks through several processes. The finished product is golden, shiny, dry, crisp and tender. When eating, use the baked mint leaf cake to spread the sweet noodle sauce, add the scallion, roll it into a tube, bite it down, and the fragrance, crispness and tenderness will surge into your heart at the same time.

2. Rolling around

As one of the traditional snacks in old Beijing, the yellow bean sprinkled in the final production process is like the loess raised by wild donkeys in the suburbs of old Beijing, hence the name. The yellow, white and red colors of the finished product are distinct, fragrant, sweet and sticky, with a strong flavor of soybean powder, which makes people never tire of eating.

3. Aiwowo

The old Beijing-style snacks with a long history are mainly made of glutinous rice flour and flour, and the fillings in them are varied, such as walnut kernel, sesame seed, melon seed kernel, yam paste and other nutritious natural ingredients, which are soft in texture, sweet in taste and white in color, and often decorated with red hawthorn cakes. Every year around the Lunar New Year, this variety is served in snack bars in Beijing until late summer and early autumn, so Aiwowo is also a spring and autumn variety, which is now available all year round.

4. Pea yellow

Traditional snacks in old Beijing are usually made by grinding peas, peeling, washing, boiling, sugar frying, coagulation and cutting into pieces. After the finished product, the appearance is light yellow, the taste is sweet, cool and refreshing. ? Into a tube, bite down, fragrant, crisp and tender at the same time.

5. Mutton hotpot

The representative of Beijing cuisine is a delicious dish with mutton as the main ingredient, which is fresh and tender in meat, delicious in taste, pure in old Beijing taste and absolutely authentic. Generally, it's not too greasy to eat with meat and vegetables.

6. Zhajiang Noodles

The distinctive food in old Beijing is made up of dishes and noodles with fried sauce. Cut or cook cucumber, Toona sinensis, bean sprouts, green beans and soybeans, and make them into dishes for later use. Then make fried sauce, stir-fry diced meat, onion and ginger in oil, and then add yellow sauce or sweet noodle sauce made of soybeans to stir-fry to get fried sauce. After the noodles are cooked, take them out, burn them with fried sauce, and mix them with vegetable code to make Zhajiang Noodles.

7. Braised.

The most Beijing-flavored snacks are native and purer than Peking Opera. Cut the well prefix with fire, cut the tofu into triangles, chop the small intestine and lung head into small pieces, scoop a spoonful of old soup from the pot and pour it into the bowl, then add some garlic paste, bean curd, pepper and chives, and bring it to a hot bowl. The fire, lung head and tofu have absorbed enough soup, and the fire is thorough but not greasy, and the meat is rotten but not bad.

8, tripe

The famous Hui snacks in Beijing flavor snacks are mostly run by Hui compatriots. After cleaning and sorting fresh tripe or lamb tripe, cut it into pieces, fry it with boiling water, and eat it with seasonings such as oil, sesame sauce, vinegar, Chili oil, bean curd soup with soy sauce, coriander powder and chopped green onion. The texture is fresh and tender, and the taste is crispy. ? Not bad.

9, fried liver

Beijing specialty snacks have the characteristics of bright sauce red in soup, fat in liver sausage, strong but not greasy, thin but not _. It is made of pig liver, large intestine, garlic and starch.

10, soybean juice

Beijing's unique folk snacks have been circulating for thousands of years. They are made from mung beans, which are fermented after starch is filtered out to make vermicelli and other foods. They have the functions of nourishing stomach, detoxifying and clearing fire.