What are the special snacks in Beijing?

Camellia oleifera is a good nourishing snack in Beijing. It is prepared by frying flour in a pot until the color is yellow and the hemp seeds are brown, adding osmanthus fragrans and bovine bone marrow oil, mixing and kneading evenly, then putting the evenly kneaded tea leaves into a bowl, adding sugar, and blending into paste with boiling water. Camellia oleifera tastes sweet and can be used as breakfast or lunch, which is deeply loved by the people.

2, enema

sausage

Enema should be filled with minced meat and starch in the large intestine of pigs, steamed, sliced and fried in a pan. For example, Houmenqiao Huaanju and Fuxingju all sell fine products. However, the enema sold at the temple fair is made into sausage shape (that is, powder block), and only red starch is cut into small pieces, and it is half-fried and half-branded in a pot with extremely poor soup oil to make it tender, then garlic juice and salt water are poured on it, and bamboo sticks are dipped in it to eat.

3. Pea yellow

Pea Cake

Pea yellow is divided into coarse and fine. Beihai Park (Raiders) Imitation Meal and Fine Pea Yellow Children sold in Tang Yilan. Coarse pea yellow was sold at the temple fair. This is to boil peas into mud in a casserole, add dates, save them into powder balls, buckle them out, cut them into diamond-shaped pieces like cut cakes, and transport them to the temple fair for sale by handcart. Because most of them appear at temple fairs in spring. So people listened to their shouts: "Hey, this jujube is as big as a pea in Huang Er!" " I feel the meaning of the New Year. Because this kind of food is unsanitary, it is forbidden to sell. Now extinct.

4. Bean paste

thick

In the past, every household in old Beijing had to prepare bean paste for the Spring Festival. The name bean paste is quite interesting. You can't tell what it is just from the name, but it's actually an upgraded version of jelly. Just put more ingredients: dried beans, carrots, pimples, soybeans, potatoes, etc., which have always been essential cold dishes for northerners in the New Year.