What do you usually have for breakfast in Beijing?

1, bean juice, which is made of mung beans as raw materials, filtered off the residue after making vermicelli and other foods, and fermented. It has the characteristics of gray-green color, thick bean juice and slightly sweet taste. 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 bag of soft and hot pickles on the other.

2, tofu brain, often mixed with tofu flower, tofu brain. When selling tofu, it is important to put tofu in a bowl with a flat spoon. Tofu in the middle of the bowl should protrude like a small steamed bun and then marinate. After pouring the marinade, add garlic paste and Chili oil.

3, fried liver, with the characteristics of bright sauce red soup, fat liver intestines, strong taste but not greasy, thin but not simmering. Fried liver is a Beijing snack developed from the folk food "Boiled liver" and "Fried lung" in Song Dynasty. It is made of pig liver, large intestine, garlic and starch.

4. Pancake fruit consists of mung bean powder pancakes, eggs and jelly (fried dough sticks) or crispy "jelly", and the seasonings are flour paste, chopped green onion, fermented bean curd and Chili sauce (optional).

5, fried cake, fried cake fried golden crisp, after a bite, yellow, white, black three colors are distinct, yellow is fried brown skin; White is the skin of glutinous rice, which has a chewing head and does not stick to teeth; The black one is sweet bean paste.