Beijing’s local specialties include various kinds of preserved fruits, Beijing-style snacks and other flavor foods, as well as specialty foods such as Yali, Liangxiang chestnut, almonds, and large walnuts. There are also “specialties” in a broad sense-Beijing’s Special handicrafts, such as cloisonné, jade, carved lacquer, gold and stone seal carvings, the Four Treasures of the Study, antique calligraphy and painting, silk embroidery, jewelry and diamonds, clay figurines, kites and facial makeup, etc. These special foods and exquisite handicrafts are not only given by Beijingers to tourists visiting Beijing. It is a generous gift full of local customs, and it is also a great gift for tourists to give to their relatives and friends as a souvenir.

Beijing special arts: cloisonné, Beijing carved lacquer, jade carving, interior painted pots, palace paintings, palace lanterns, gauze lanterns, silk flowers, glassware, woodblock watermarks, face figures, patchwork flowers, Beijing tapestry, hardwood furniture.

Beijing-style food: Beijing preserved fruit, Poria cakes, bagged roast duck, Huairou chestnuts, lobster sugar candies, mountain crab cakes, etc. There are also Zhongnanhai cigarettes and Erguotou liquor.

Beijing specialty - Liangxiang chestnut

Liangxiang chestnut is named after the chestnut distribution center is in Liangxiang. It is also called Fangshan chestnut because its origin is in Fangshan area. The grains are large and round, the shell is thin and easy to peel, and the sugar content is high and nutritious. It can be eaten raw or made into sugar-fried chestnuts, spiced chestnuts, chestnut yokan, chestnut powder, and as a seasoning for pastries and delicacies. Nowadays, in addition to Fangshan, chestnuts are also produced in Huairou, Miyun, Changping, Pinggu and other places.

Beijing specialty - Poria Cake

Poria Cake, also known as Poria Cake Cake, is a traditional nourishing snack in Beijing, and this cake is the best in Daoxiang Village. The pancake is made of poria cream and refined white flour, with candied pine cone kernels melted and melted with honey and sugar in the middle. It is shaped like a full moon, as thin as paper, as white as snow, and has a delicate and sweet aroma with a unique flavor.

Beijing specialty - cloisonne

Cloisonne is a traditional handicraft unique to Beijing. It was named after the cloisonne period of the Ming Dynasty and is characterized by blue glaze. Beijing is the birthplace of cloisonné technology. The earliest existing cloisonné is a product of the Yuan Dynasty and has a history of nearly a thousand years. To make cloisonné, you first need to make a copper body, then use flat copper wire to stick a pattern on the copper body, and then use enamel glazes of different colors to inlay and fill the pattern. After this process is completed, it is repeatedly sintered, polished and gold-plated. It can be said that the cloisonné production process uses both bronze and porcelain techniques, and at the same time introduces a large number of traditional painting and carving techniques. It can be called a master of traditional Chinese crafts.

Beijing specialty - roast duck

Roast duck is a unique and famous dish in Beijing, well-known at home and abroad. Roast duck has a long history. As early as 1500 years ago, "roast duck" existed in China's Southern and Northern Dynasties. During the Tianli period of the Yuan Dynasty (AD 1330), Hu Sihui, the imperial cook's "Yinshan Zhengyao", included the treasure "roast duck" on the table, which is today's roast duck.

Beijing carved lacquer

Beijing carved lacquer was founded in the Tang Dynasty and has a history of more than 1,400 years. It has been favored and enjoyed by emperors and concubines of all dynasties, and it belongs to the court art. After 1949, lacquer carvings moved from the palace to society and became a national handicraft for cultural exchanges with people from all over the world. The carved lacquer is uniquely made, mostly using brass as the inner tube, as well as the inner tube (cloth tube), wooden tube, etc. The tire shape is coated with natural lacquer. The general carved lacquer requires at least 70 layers, while the high-grade hollow lacquer requires more than 500 layers of lacquer, with a paint thickness of about 300 mm. Then fine carving is carried out on the paint layer. Traditional carved paint is mainly red with black and yellow, while modern carved paint is mainly red and black, and has developed green, blue, brown, white, orange and other colors. The traditional carving methods are only relief and shallow carving. Today's artists have created round carving, semi-hollow carving and full hollow carving. After the lacquer is carved, there are dozens of processes such as grinding, lining, and baking, all of which are manual operations. It takes at least 3 months to complete a piece of carved lacquer, and it can take up to 1 to 2 years.

Da Mopan Persimmon

Persimmons are abundant in the suburbs of Beijing and there are many varieties. But the most famous one is the Big Mopan Persimmon. This kind of persimmon is large, generally weighing about 250 grams, and the big one weighs 500 grams. Da Mopan persimmon is delicious and nutritious. It also has the effects of lowering blood pressure, stopping bleeding, and moisturizing the intestines.

"Liubiju" Pickles

There is an alley outside the front door of "Liubiju" Pickles called Liangdian Street, and there is a shop on the street with a long history and well-known reputation. This is already Liubiju Sauce Garden has a history of more than 450 years. According to historical records, Liubiju was built in the ninth year of Jiajing in the Ming Dynasty (1530 AD). Originally, this place was a hotel. In order to ensure that the wine tastes mellow and sweet, the workshop has formulated six operating rules: the millet and rice must be in good condition, the polish must be clean, the ceramics must be good, the heat must be perfect, and the water spring must be fragrant. "Liubiju" got its name from this. According to legend, the gold-lettered plaque hanging in front of the shop door was written by Yan Song, a scholar of Wuyingdian who was very favored during the Jiajing period. Although Yan Hao is a treacherous person, his calligraphy is quite good. In addition, he was a powerful prime minister at that time, which really added a lot to "Liu Biju" at that time. Later, the wine shop was converted into a pickle garden and its reputation became even greater. The strict spirit and tradition of the "Six Musts" have been passed down from generation to generation. For example: pickles are made here, and the selection of vegetables pays attention to the place of origin, specifications, and season. The old melon needs "seven inches of white" to mature; the cucumber needs 2 taels of "thorny top flower" (old scale); the mustard head needs the average number of "two gates"; the selection of sugar and garlic materials needs to be harvested three days before the summer solstice. Plant, each head has four to five or six petals. The sauce is made here. Every year after the Spring Festival, the soybeans are steamed and fermented to make "yellow seeds", which are then dried and crushed into vats. The vats cannot be started until the "summer heat". After liberation, with the increase in vegetables, output and pickle-making technology in Beijing, the variety and output of Liubiju pickles also increased greatly. At present, Liubiju pickles, which are bright red, fragrant and crispy, and have good color and taste, can be purchased in major vegetable markets across the city. Many traditional brand-name pickles are also canned and sold abroad.

Beijing Crispy Candy

Beijing’s specialty, Poria cocos sandwich cake, was originally a palace food in the late Qing Dynasty. According to legend, one time Empress Dowager Cixi fell ill and did not want to eat, which damaged the imperial dining room. The chefs racked their brains and selected several traditional Chinese medicines that can strengthen the spleen and stimulate the appetite. They found that Poria cocos, which is produced in Yunnan and Guizhou areas, is sweet in taste and calm in nature. Therefore, pine nuts, peach kernels, sweet-scented osmanthus, and honey were used as the main raw materials, and an appropriate amount of Poria cocos powder was added, and then the best starch was used to bake the outer skin, and the sandwich pancake was made with precision. Cixi was very satisfied after eating. Later, this kind of Poria Sandwich Cake was introduced to the people and became a popular Beijing-style snack. However, before liberation, they were only operated by some small vendors in Dong'an Market, and the number was very small. After liberation, the government unified management and restored and developed many flavor foods. Daoxiangchun, a famous flavor shop with a history of more than 60 years, specializes in Beijing's Poria Cake as one of its key self-produced and self-sold varieties. The biscuits produced in this store are carefully selected and made with exquisite workmanship. The outer shell is baked with high-grade starch, as thin as paper and as white as snow. The filling is made of a variety of nuts, supplemented by osmanthus, honey, white sugar and pure Yunnan-Guizhou Poria powder. It is sweet and fragrant, melts in the mouth, and is refreshing and delicious. . And it is cheap and can be used as a health food for regular consumption. At present, there are many places in Beijing that produce Poria cocos cakes, with Daoxiangchun products being the best.

1. Two sets of Beijing Roast Duck ￥150 for two pieces (go to the two exquisite ones packaged by Jinwanwanwan, because the vacuum-packed ones are really inedible. The restaurant lets you slice them and put them in a snack box. When you come back, heat it up in the microwave and it will be delicious. The duck rack can also be used to make sour radish and duck soup. "Quanjude's must be eaten while it's hot. After it's cooled down and reheated, it's no different from ordinary ones. It's about 200 for one piece, no." A good deal』)

...Unfortunately, the baggage check-in for Tianmianjiang was damaged, so I had to put on a few extra layers to avoid contamination.

2. Six Musts Ju's pickle series is ￥50 (sweet and sour milk melon, eight-treasure vegetables, and long silk vegetables are all very classic pickles)

3. Daoxiang Village is about ￥300 (Saqima, Donkey Rolling, Pea Yellow, .

They are all delicious and classic Beijing snacks. They are light in weight and highly representative. I highly recommend them. However, the prices in Daoxiang Village are a bit high after all, it is a time-honored brand.)

There is also a saying that they are Beijing specialties

Beijing duck pear, Beijing white pear, white chicken, roast duck, fried chicken, preserved fruit, Beijing queen bee essence, Beijing autumn pear paste, Poria sandwich cake, Beijing crisp candy, Liubiju pickles, Beijing carpet , Beijing carved lacquer, cloisonné, Beijing jade, inner-painted pot, Beijing wine, Beijing white Phoenix dragon, Angong Niuhuang pills, tiger bone wine, Beijing embroidery, peach patchwork, mutton-boiled meat, Beijing pickled cabbage, big Mopan persimmon, Miyun golden jujube, Shaofeng Mountain Roses, Mentougou Big Walnuts, Peking Roast Duck with Osmanthus Aged Wine, Poria Cake, Neihua Pot, Big Mopan Persimmon, Beijing Noodles, Paodu Feng’s Paodu, Small Intestine Chen’s Braised and Fired, Tianxingju’s Fried Liver, Jinxin Bean juice/charred rings from Bai Kui Lao Hao, Baishui Sheep Head from Baikui Lao Quan, candied haws/steamed dumplings from Bu Lao Quan, roast duck from Quanjude, hotpot mutton from Donglaishun, and sauced meat from Tianfu Hao.

There are specialties you can bring in Xidan