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

Because we have no experience in making it ourselves, and we don't put any additives or 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 them with high fire, and then cover them with low fire for about 20 minutes (peas are easy to jump into the pot when cooked, and it is best to leave a big gap when covered to avoid overflowing and jumping into the pot). After grinding and peeling the peas, we will wash and boil the pea yellow, and then stir-fry, coagulate and cut into pieces.

Fried liver is a famous snack in Beijing breakfast, which was developed from folk food "Boiling liver" and "Fried lung" in Song Dynasty. The main raw materials of fried liver are pig intestines and 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 a "handsome king of inby" was originally an employee of "Nanlaishun" and died. His skills can't be compared with those of ordinary people. The fried inby is brown and average in size, especially with the characteristics of fragrance, crispness and crispness. If it is put on the table, it will be broken at the slightest touch, and it will never feel hard.

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