Sweet ears, or Tang Er Duo, is a fried sugar cake of Islamic origins that gets its name from its shape. Made of flour and sugar, it is served cold and tastes sweet and soft.
Da Lian Huo Shao, or fried wheaten pancake with filling, is a pan-fried roll filled with different stuffings, including pork with fennel, pork with cabbage, lamb with green onion and multiple vegetarian options.
Lyu Da Gun are steamed glutinous rice rolls filled with red bean paste or brown sugar that is then rolled and covered in a soybean flour crumble.
Ai Wo Wo, or steamed rice cakes with sweet stuffing, is made of glutinous rice or millet flour with sweet filling.
Bao Du, or fried beef tripe, has been a famous Beijing snack since the time of Emperor Qianlong (r. 1735-1795) of the Qing Dynasty.
Chao Gan, or stewed liver, evolved from ao gan (stewed pork liver) and ao fei (stir-fried pork lung), both folk foods from the Song Dynasty (960-1279).
This traditional Beijing snack dates back 100 years to the Qing Dynasty (1644-1911).
Mung bean milk is a by-product of cellophane noodle production and is similar to soy milk, except that it is made from mung beans.
Since Beijing has been the capital of China for centuries, Beijing cuisine, also known as Jing cuisine, is influenced by culinary traditions from all over China.