Where can I find delicious snacks in Beijing?

I am not an old Beijinger, but I was born and raised in Beijing. I have lived in a hutong for a few years and have lived in Beijing for more than 30 years. The most important thing when visiting Beijing is food.

Because you can’t see a lot of food outside of Beijing. The Beijing snacks handed down now are all eaten by the poor in old Beijing. Rich people eat meat, while poor people eat other parts. Each of these reflects the exquisiteness and wisdom of the common people. Therefore, what the rich eat is not passed down, but the delicacies created by the poor common people.

First of all, we want to talk about braised huoshao, which is one of the most unique snacks in Beijing and the most heart-warming bowl of soup in winter. Luzhu Huoshao uses ingredients such as pig intestines, pork tripe, pig blood, tofu, etc., plus seasonings such as coriander, garlic paste, vinegar, etc. to cook into a pot of rich marinade, then puts the Huoshao cut into small pieces and cooks for a while. , you can eat it. The flavor of braised and roasted is sour, spicy and fragrant, the soup is thick, and the roasted is soft and glutinous. It is very enjoyable to eat. The method of stewing and burning originated from the palace dishes of the Qing Dynasty, and later spread to the people, becoming a common delicacy for the common people.

Another of our Beijing specialty snacks is stir-fried liver. Stir-fried liver is made from pork liver and intestines cut into pieces, added with chopped green onion, minced ginger, salt, soy sauce and other seasonings, and sauteed in oil until fragrant. A dish stir-fried with water or stock. The stir-fried liver is tender and spicy. In the past, it was called fried liver because liver was cheap but intestines were expensive. Now it's the other way around. The liver has less energy, but the intestines have more energy.

We want to talk about Beijing’s most famous delicacy - hotpot mutton. Shabu-shabu mutton is made by cutting fresh mutton into thin slices, rinsing it briefly in boiling water, then taking it out and dipping it in your favorite seasoning. There are many kinds of seasonings for mutton shabu-shabu, such as sesame sauce, minced garlic, coriander, Sichuan peppercorns, chili peppers, etc. Everyone can prepare it according to their own taste. The mutton for mutton shabu-shabu should be made from the hind legs or the back of the mutton, so that the sliced ??meat will be chewy and elastic. Shabu-shabu mutton is one of the most popular delicacies in Beijing in winter

Lastly, let’s talk about the killer dish - bean juice. Made from mung bean scraps produced during the production of starch or winter noodles. Raw bean juice is produced by fermenting the liquid after adding water to green beans, grinding them, and removing most of the starch. Cooked bean juice needs to be slowly simmered from raw bean juice. It has a gray-green color, a mellow taste, a sour taste and a slightly sweet aftertaste. Because it requires fermentation during the production process, it has a strong special smell. Soybean juice has the effects of nourishing the stomach, detoxifying, and clearing away fire. You often drink soybean juice with coke rings, shredded spicy pickles, or water chestnut pancakes. It is a unique food in Beijing. Historically, bean juice was only available in Beijing. There are bean juice stalls everywhere in the city. Now, With the protection and inheritance of old Beijing's traditional culture, some Chinese food chains in Beijing have also included bean juice on their menus