Fried tripe is a famous snack in Beijing, which was first recorded in the Qianlong period of Qing Dynasty and was mostly operated by Hui compatriots. Beijing is famous for its overbridge tripe stone, Dongan market tripe king, back door tripe, and others are Yang, Feng and Man. In the past, the way to eat fried belly with sheep was very particular. Need to be carefully processed into belly plate, belly melon, belly powder, belly mushroom, belly kernel and so on. According to the abdominal part of the sheep, see the customer's choice. The cooking time varies with different parts. Recently, due to its popularity and the difficulty in ensuring fresh belly goods, it has not been supplied anywhere as before. In addition to being fresh, the frying time is just right, and the fried belly is crisp and fresh. If people who eat fried belly can drink, they will always drink two ounces and eat two freshly baked sesame cakes. Especially in old Beijing, there is a saying that "if you want to eat autumn, you must have fried belly". When you eat fried belly in beginning of autumn, you are very particular. Famous pear orchards such as Mei Lanfang, Ma, Xiao Mushroom, Xiao Gu, and Xiao Gu all like it very much. Tea soup Beijing traditional flavor snacks. The tea soup is sweet and mellow, with apricot color and delicate taste. In "Du Men Zhu Zhi Ci" in Jiaqing period of Qing Dynasty, there is "a bowl of sweet porridge in the morning, before eating tea and noodles". Old Beijing pays attention to gathering sources outside the front door, and Tianqiao tea soup plum. 1997 12 the tea soup made by Beijing Tianqiao tea soup Li restaurant was awarded the title of the first national famous Chinese snack by China Cuisine Association. Fried liver, a special snack in Beijing. It has the characteristics of bright soup color, red sauce, fat liver and intestines, strong but not greasy taste, thin but not sticky. Fried liver in Beijing has a long history, which developed from folk food "boiled liver" and "fried lung" in Song Dynasty. During the Tongzhi period of the Qing Dynasty, Huixianju was produced and sold in a bold way. At that time, there was a saying in Beijing that "fried liver doesn't stick to hands". When eating fried liver, you should sip it along the bowl with a small steamed bun. In the Qing Dynasty, there were two kinds of fried livers: pavement and burden. The paver first pushed Huixianju outside the front door. Fried liver made by Beijing Tianxingju was awarded the title of the first national famous Chinese snack by China Cuisine Association on February 1997. Bean juice is a famous traditional snack in Beijing. It has the characteristics of gray-green color, thick bean juice and slightly sweet taste. Bean juice is a unique liquid snack in Beijing in winter and spring. Especially the old Beijingers have a special preference for it. In the past, soybean juice was sold raw and cooked. Most sellers push wooden bucket carts by hand and sell sesame tofu; Cooked people usually carry a bean juice pot on one shoulder and a packet of hot and sour pickles on the other. Enema is a unique flavor snack in Beijing. In the Ming Dynasty, Liu Ruoyu recorded it in the History of the Forbidden City in Ming Dynasty. The enema is pink, fresh and delicious, salty, spicy, crisp and fragrant, and has a unique flavor. The enema in Guangxu Fuxingju in Qing Dynasty is very famous. It is said that the general manager is called "General Enema", and it is said that the enema he made is liked by the Queen Mother of the West. Enemas sold in temples and clubs are made of starch and red yeast. It is said that the initial enema was to fill the pig's small intestine with mung bean powder and Redmi. After steaming, the skin is white and white. Later, because the pig's small intestine was incompatible with starch, it was rubbed into the shape of intestine with starch and steamed in a pot, but the name of enema was retained. After that, mung bean powder was not used, and the color was not as good as before. The enema in old Beijing is the best in Chang 'an Avenue. Beijing snacks. This product is dark yellow in color, shaped like a bracelet, crisp and unique in flavor. Snacks in Beijing are loved by men, women and children. Old Beijing loves inby for eating sesame cakes and inby for drinking bean juice. Inby is an ancient food. In the past, there was an "Inby Wang Jun" in Nanlaishun Restaurant, which was very skillful. The fried inby are all brown, the same size and easy to break, so they never feel hard. Inby produced by Beijing Huguosi Snack Bar and Fangqun Snack Bar was awarded the title of the first national famous Chinese snack by China Cuisine Association in February 2007. 1997. Ginger crisp tea ginger crisp tea, also known as ginger juice tea and honey tea, is a kind of tea in Beijing. Ginger chips are light yellow in color, bright but not sticky, delicate and unique, crisp and sweet, and have a long aftertaste. The crispy pork chop made by Beijing Nanlaishun Restaurant was awarded the title of the first national famous Chinese snack by China Cuisine Association in February 1997. Sanxian steamed dumplings steamed dumplings are one of the famous snacks in Beijing. Steamed dumplings, which appeared in the Yuan Dynasty, are authentic Beijing snacks. Steamed dumplings originated from steamed buns, which is different from steamed buns in that the top is not sealed and is pomegranate-shaped. In the Ming dynasty, steamed dumplings were called a gauze hat, and in the Qing dynasty, it was called a ghost unkempt. There is a saying that "steamed dumplings and wonton are full of dishes" in Zhi Zhu Ci during the reign of Qing Qianlong. In the past, the four seasons of stuffing were different: leek was the main ingredient in spring, mutton zucchini was the best in summer, crab stuffing was the most timely in autumn, and three delicacies in winter were the season. Sanxian steamed dumplings have thin and transparent skin, bright and clean color and delicious taste. There are many restaurants selling food in Beijing, among which Du Yi is the most famous. In Du Yi, three delicacies and crab meat are the most popular dishes, which were called "rice cake" and "cold food" in ancient times. They are crisp, sweet and delicious. Doughnuts are said to have existed as early as the Warring States Period, and have become a must-eat food in the Cold Food Festival since the Qin and Han Dynasties. Scorpion Twist, 1997 12, produced by Beijing Di 'anmen Snack Bar, was awarded the title of the first national famous Chinese snack by China Cuisine Association. Pea yellow Pea yellow in Beijing is divided into palace and folk. The flower peas produced in Zhangjiakou are the best. Pea yellow, a traditional snack in Beijing, was introduced into the Qing Palace with kidney flowers. When dining in the palace, it is usually packed in exquisite boxes and decorated with golden cakes. Red and yellow. It is said that Cixi likes eating. The street vendors generally add dates and sell them piece by piece. Shouting "pea yellow-big!" Pea yellow is light yellow in color, delicate, cool and sweet, and melts at the entrance. It is a good summer product. Pea yellow, 1997 12, produced by Beijing Li Ting Restaurant, was awarded the title of the first national famous Chinese snack by China Cuisine Association. Kidney bean roll kidney bean roll is a folk snack, which was later introduced to the Qing palace. It has the characteristics of white color, soft and delicate texture and sweet and refreshing filling. The kidney bean roll produced by Beijing Li Ting Hotel was awarded the title of the first national famous snack by China Cuisine Association in February 2007, with the number 1997.

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