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A snapshot of Beijing snacks

Beijing has a time-honored history of producing various kinds of snacks. With strong local flavors, Beijing's snacks attract almost all visitors.Beijng snacks:Pea Flour Cake (Wandouhuang 豌豆黄) [Photo by Jia Yunlong]

Beijing has a time-honored history of producing various kinds of snacks. With strong local flavors, Beijing's snacks attract almost all visitors.Beijing snacks: Pastry Made of Soy Bean Flour (Ludagun 驴打滚) [Photo by Jia Yunlong]

Beijing has a time-honored history of producing various kinds of snacks. With strong local flavors, Beijing's snacks attract almost all visitors.Beijing snacks:Dumplings made of glutinous rice flour served in soup(Tang Yuan) [Photo by Jia Yunlong]

One could be excused for thinking that Baodu (quick-fried tripe) was just a snack for ordinary people. But Baodu Feng was once a supplier of oxen and sheep tripe to the imperial kitchens. [Photo by Jia Yunlong]

Beijing has a time-honored history of producing various kinds of snacks. With strong local flavors, Beijing's snacks attract almost all visitors.Snacks of Beijing can fall into three varieties: Han, Hui and imperial snacks, which are generally prepared by steaming, deep frying, frying in shallow oil, and instant boiling. Some people regard snacks of Beijing as 'living fossils.' [Photo by Jia Yunlong]

Mung bean Milk (Douzhi 豆汁) Beijing has a long history of making mung bean milk. As early as in the Liao (907-1125) and Song (960-1279) dynasties, mung bean milk was very popular. Local people of Beijing love to drink mung bean milk, because it is rich in protein, vitamin C and rough fiber and helps drive away summer heat, invigorate the function of the spleen and whet the appetite.[Photo by Jia Yunlong]

Beijing has a time-honored history of producing various kinds of snacks. With strong local flavors, Beijing's snacks attract almost all visitors.Snacks of Beijing can fall into three varieties: Han, Hui and imperial snacks, which are generally prepared by steaming, deep frying, frying in shallow oil, and instant boiling. Some people regard snacks of Beijing as 'living fossils.' Beijing snacks:Noodles with fried brown sauce paste (Zha Jiang Mian) [Photo by Jia Yunlong]

Beijing has a time-honored history of producing various kinds of snacks. With strong local flavors, Beijing's snacks attract almost all visitors.Snacks of Beijing can fall into three varieties: Han, Hui and imperial snacks, which are generally prepared by steaming, deep frying, frying in shallow oil, and instant boiling. Some people regard snacks of Beijing as 'living fossils.' [Photo by Jia Yunlong]

Beijing has a time-honored history of producing various kinds of snacks. With strong local flavors, Beijing's snacks attract almost all visitors.Snacks of Beijing can fall into three varieties: Han, Hui and imperial snacks, which are generally prepared by steaming, deep frying, frying in shallow oil, and instant boiling. Some people regard snacks of Beijing as 'living fossils.' [Photo by Jia Yunlong]

Beijing has a time-honored history of producing various kinds of snacks. With strong local flavors, Beijing's snacks attract almost all visitors.Snacks of Beijing can fall into three varieties: Han, Hui and imperial snacks, which are generally prepared by steaming, deep frying, frying in shallow oil, and instant boiling. Some people regard snacks of Beijing as 'living fossils.' [Photo by Jia Yunlong]

Beijing has a time-honored history of producing various kinds of snacks. With strong local flavors, Beijing's snacks attract almost all visitors.Snacks of Beijing can fall into three varieties: Han, Hui and imperial snacks, which are generally prepared by steaming, deep frying, frying in shallow oil, and instant boiling. Some people regard snacks of Beijing as 'living fossils.' [Photo by Jia Yunlong]

Beijing has a time-honored history of producing various kinds of snacks. With strong local flavors, Beijing's snacks attract almost all visitors.Snacks of Beijing can fall into three varieties: Han, Hui and imperial snacks, which are generally prepared by steaming, deep frying, frying in shallow oil, and instant boiling. Some people regard snacks of Beijing as 'living fossils.' [Photo by Jia Yunlong]

Sticky rice cake with a layer of sweetened bean paste (Qiegao, 切糕) [Photo by Jia Yunlong]

Beijing has a time-honored history of producing various kinds of snacks. With strong local flavors, Beijing's snacks attract almost all visitors.Snacks of Beijing can fall into three varieties: Han, Hui and imperial snacks, which are generally prepared by steaming, deep frying, frying in shallow oil, and instant boiling. Some people regard snacks of Beijing as 'living fossils.' [Photo by Jia Yunlong]