Beijing Classic Tour Routes - (Comes with a Beijing Transportation Map)

Author: Song Da■/Country: Mainland China
Publisher:
Publish Date: 2006-07-01
Features: Main Snacks and Pastries of Beijing
The Famous Snack Douzhi'er: A fermented beverage made from the residue left after making bean threads from mung beans, boiled with water. It comes in sweet and sour flavors, which is generally not to the taste of outsiders.
Jiaoquan'er: Also known as "Small Oil Ghost," it has a bracelet-like shape, crispy and fragrant. It is usually eaten as a breakfast snack and often paired with Douzhi'er.
Madoofu: The leftover mung bean residue from making Douzhi'er, mixed with green beans, pickled Napa cabbage (a favorite salty vegetable among Beijing people), and stir-fried with sheep tail oil. It is served with chili oil.
Guan Chuan: The modern method uses starch to make it into block-shaped, pinkish pieces. It is sliced into small pieces, pan-fried until slightly crispy, and then drizzled with salted garlic sauce for consumption.
Mendian Roubing: A Halal food, named after its appearance resembling the round, puffy nails on city gates.
Jingdong Roubing: A Halal food filled with beef or mutton.
Daliang Huoshao: Comes in meat and vegetarian varieties, wrapped in thin dough into long strips and deep-fried. It is named after its resemblance to the old cloth money pouches.
Luoshi Zhuan'er: A crispy, fragrant pastry with a spiral texture.
Peiwan Huang: An imperial snack, made by cooking mung beans until soft, mashing them into a paste, adding sugar, steaming, and cutting into small cubes. It is eaten after being chilled.
Lvdaguner: A food wrapped in yellow millet flour with rock sugar, steamed, and then sprinkled with soybean flour.
Xiao Wotou: Refers to chestnut flour wotou, with the legend that one pound of flour is needed to steam a hundred small wotou to be considered "small."
Qiegao: A pastry made from white or yellow glutinous rice, steamed, and stuffed with red dates.
Aiwowo: Made with glutinous rice flour wrapped in various sweet fillings, steamed, and white in color, with red dots on top.
Bao Du'er: Lamb tripe is quickly removed from boiling water and is best when crispy. It is dipped in sesame paste, fermented bean curd, chives, chili oil, and coriander.
Nailao: Made from fresh milk, a coagulant, and sugar, it cools to a semi-solid state.
Chao Gan: Pork intestines are stewed and then poured with a thick broth, topped with garlic, and usually eaten as a breakfast snack.
Doufuru: Usually Halal in Beijing, often eaten as a breakfast snack, with its flavor mainly coming from the broth. The ingredients include lamb meat, shiitake mushrooms, thickened with starch, and then drizzled with garlic sauce.
Lao Doufu: North tofu is coagulated with brine, then topped with sesame paste, fermented bean curd, and pickled chives, usually eaten as a breakfast snack.
Mian Cha: A thick porridge made from millet or corn flour, topped with sesame paste and sesame salt.
Beijing's Famous Pastry Saqima: A Manchu specialty made with rock sugar, cream, and flour, baked into a soft, sweet, and melt-in-your-mouth pastry.
Migong: A fried pastry coated with honey.
Mung Bean Cake: A pastry made from mung beans.
Taosu: Walnut pastry.
Ox Tongue Cake: A long, flat pastry, available in sweet and savory varieties.
Rose Pastry: A pastry with rose as part of its filling, available in sweet and savory varieties.
Zailaihong (Zailaibai): A brown (white) mooncake with rock sugar (white sugar) as the main filling.
Fuling Jiaobing: A large, thin circular cake made of starch, with a sweet filling in the middle, named after its resemblance to the traditional Chinese medicine Fu Ling.
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