Beijing snacks

Beijing snacks, combining varied flavors from different nationalities like Han, Hui, Meng, Man and court snacks from the Ming Dynasty (1368-1644) and the Qing Dynasty (1644-1911), include many kinds and form the characteristic of their own. I’ll give you a guide of Beijing Snaks.
Sticky rice with sweet fillings
As white as snow, this delicacy is made of sticky rice. The rice is first steamed then pounded and shaped into a ball. It is then given a filling, which might be sesame and white sugar, pea-flour, jujube paste or some other treat. Flexible in consistency and with a distinctive smooth texture, this dainty snack became a favorite of imperial and noble families during the Ming Dynasty (1368-1644). It is said that it came to be called Ai Wo Wo (emperor’s special) because one particular emperor loved it so much.
Stir-fried Tofu
The base for this snack is Douzhi itself another Beijing delicacy in its own right. Both are firm favorites with native Beijingers. Chao Ma Doufu is a colorful dish with its alternating colors of grey, white, red and green. Its tastes are hot and sour. It is fragrant with a fluffy texture. The most original version is stir-fried in mutton fat but today it also comes stir-fried in rapeseed oil. What is most important during stir-frying is to reduce the water content and produce a sticky constituency.
Pancakes with sweetened bean paste filling
This is a very popular Beijing snack. Crisp outside, they are soft and sweet inside.
Get more Beijing Food information, find more Beijing Resteraunts, or if you want get more Bejing Travel Guide, please free contact with us, we also peovide all kinds of Beijing Tour, and Beijing China Tour.

Hello world!

Welcome to WordPress.com. This is your first post. Edit or delete it and start blogging!