Enema is a kind of Han Chinese snack unique to old Beijing, made of flour and deep-fried with oil refined from pig intestines, so authentic fried enema will inevitably have a special flavor. However, out of health considerations, it is now difficult to see enemas fried in pig intestine oil. Fried enema when the first enema sliced, or fried or deep-fried, enema fried to two sides of the crunchy, poured with a good mix of garlic sauce while hot to eat, out of the love of this old Beijing snack, waiting in line at the temple fair and holding a lunch box, toothpicks to pick up the enema of the tourists has also become a unique landscape.

Enema is also divided into two kinds: one for the big enema, with pig fat intestines washed, with high-quality flour, red water, cloves, cardamom and other 10 kinds of raw materials and seasonings prepared into a paste, infused into the intestines, boiled and cut into small slices of pieces, fried with lard, poured with brine and garlic sauce, taste crispy salty and spicy. Another called small enema, with starch and red water and tofu dregs into a thick paste, steamed and cut into small pieces, fried in lard, poured with salt water and garlic sauce to eat. The enema is charred on the outside and tender on the inside, and is eaten with bamboo sticks, making it quite a specialty.

But the big enema, this quality of goods is now not easy to eat, usually at temple fairs, night markets you see to eat, just with starch plus red currant pinched into a mallet shape, cut into slices on the pan fried, of course, the taste is not as good as a real enema, but because of the oil fried particularly fragrant, and the price is cheaper, and still a lot of people to eat. Even, there are people who are addicted to eating enema simply buy a few pieces, go home to self-frying self-eating, enjoy their own pleasure.