It's the Spring Festival. Talk about traditional snacks in Beijing!

■ Short for tripe, water, lamb tripe and tripe. A lamb belly is divided into six kinds: belly collar, belly plate, gourd, jelly, mushroom and solid core. The heat of tripe is the most important, crisp and tender. Ingredients: coriander, chopped green onion, sesame sauce, bean curd with soy sauce, Chili oil, garlic paste, marinated shrimp oil, chives, soy sauce and vinegar, which are the same as those used for instant-boiled mutton.

■ Menpin pie is a kind of mutton pie in Chongqing, which is slightly smaller than pie, but thicker than pie, and should be branded all around. Yes, it bulges like a nail on the door, so it's called doornail pie.

■ There are two kinds of meat and vegetables in the fire. Some sell it outside, and some cook at home. This rectangular fire sticks to each other, just like the "wallet" of the old fashion currency, hence the name "wallet fire". It tastes like pie, but its shape is different.

■ Roll the snail's half hair into thin strips, add sesame sauce and salt and pepper, put them together like snails, flatten them, first brand them in the pot, and then bake them in the yard. After baking, it will be crispy outside and announced inside. Snails that can't be sold that day are baked once or twice, which is called "dry jump". Break it with one hand and it tastes crunchy.

■ Rolling on a donkey is a bean cake. After the yellow sticky rice flour is steamed, spread it on the chopping board and flatten it, wrap it in a roll of brown sugar or bean paste, then roll it on the fried soybeans, and pour it with black sugar osmanthus water when eating. As for why it is called "snowballing", there is an explanation: after snowballing, there are pieces of "fertilizer" on the ground, which are similar in shape and color to this bean powder cake.

■ When grinding mung beans into vermicelli or flour in the bean juice powder room, after taking out the starch, the remaining light green and bluish leftovers are fermented and cooked, which is bean juice.

Soy juice was first divided into sweet, sour and sweet and sour. The bean juice made that day is sweet. The next day it became sweet and sour, and the third day it was only sour and not sweet.

The author of "Single Bean Juice" said that a bowl of bean juice and a dish of spicy shredded pickles account for four of the five flavors of sour, spicy, sweet and salty, but there is no bitterness, which is the expectation of life.

Bean juice also has a twin brother: horse tofu, which is the bean dregs when I was a child. You can add sheep tail oil, green beans, pickled sherry red and drizzle with Chili oil. There are also many Beijingers who like this kind of biting.

■ Legend has it that this court snack is the Wowotou eaten by Empress Dowager Cixi. Wowotou is made of good new corn flour, which is too thin. Mix with good soybeans and steam with sweet-scented osmanthus sugar, which is both fragrant and sweet. A kilo of flour needs to steam out a hundred steamed buns to be considered "small".

■ Kidney bean roll Kidney bean roll is a folk snack. It is said that one summer day in Guangxu period of Qing Dynasty, Empress Dowager Cixi occasionally heard gongs and drums outside the red wall and asked her what she was doing, so she called a vendor to try his kidney bean rolls, which were delicious. So the man was left in the palace to make snacks for her, and kidney bean rolls became the treasure of the Qing palace.

■ Pea yellow Boil peas, turn them into bean paste, add sugar and sweet-scented osmanthus, cool them, cut them into cubes, and put a few honey cakes or small red dates on them, which will melt in your mouth. It is a good summer product. It is a traditional summer snack in Beijing. It was introduced into the Qing palace with kidney bean rolls and became a famous imperial meal.

■ JD.COM Meat Pie JD.COM Meat Pie is filled with beef and mutton, each big one is about 500g, and the small one is 300g. JD.COM Meat Pie was created by Yang (alias Maqi) in Xiadian Town (now Dachang Hui Autonomous County) east of Beijing.

■ Sheep-eye steamed stuffed bun It is said that Emperor Kangxi of the Qing Dynasty once ate sheep-eye steamed stuffed bun, so it is very famous. Because it is as small as a sheep's eye, it is called a sheep's eye steamed stuffed bun. Although steamed stuffed buns are small and have various fillings, they are deeply loved by people.

■ inby, also known as "Little Oil Ghost", is as small as a bracelet and fried crispy. Once upon a time, Beijing porridge shop paid attention to eating horseshoe biscuits with inby and drinking sweet porridge for breakfast. When you drink bean juice, you usually eat it with it. Inby is a kind of food from the royal restaurant of Qing Dynasty.