There used to be hundreds of varieties of snacks in Beijing during their peak in popularity; nowadays, the hundred or so types of food alternatives remain, recalling the days of gluttonous glory among residents in the Chinese capital. There are 3 categories of Beijing snacks: Han-style, Islamic- style, and Imperial-style ,with the latter dominating 80% of all snack items. There are some that go well with wine, while others that are perfect for breakfast or a midnight repast. But all of them, especially the ten snack items below, are worth sampling the next time you visit Beijing.

Youtiao - known in English as Chinese crueller, fried bread stick or sweetened fried bread twist, this long, golden-brown, deep-fried dough is commonly eaten for breakfast as a an accompaniment for rice congee or soy milk. Youtiao is lightly salted and can be split lengthwise into two pieces.

Ludagun - made from sticky rice and stuffed with red pea before being cut into blocks. This Islamic snack is known as “rolling donkey” because the blocks are dusted with yellow bean-flour, which makes the ludagun resemble a donkey raising dust while it rolls on te ground.

Pea Flour Cake (Wan Dou Huang) - a spring season favorite, this pastry  is made from white peas cooked gently in heat before being fried with sugar. As it solidifies, the cake is cut into rhombohedral-shaped pieces. The Empress Dowager Cixi is said to adore this snack, turned sweet by adding sugar after the peas have been stewed for mashing. Temples commonly serve this tidbit during spring fairs.

Quick-fried tripe (Bao Du) – preferably taken from sheep or cattle, the sliced tripe is boiled in water and dipped in sesame sauce, or seasoned in vinegar, chili oil, onion, and mashed garlic. Prepared correctly, this crisp and tender meal will have you asking for more.

Pancakes (Rou Mo Shao Bing) – there are many varieties of Beijing pancakes with different fillings, like bean paste, sesame, brown sugar and dried vegetable. One variant, the horse-hoof pancake, which resembles a hoof of a horse, doesn’t have its own filling.

Mung Bean Milk (Douzhi)– a fermented drink made from mung bean, it has an acquired taste. Considered the Chinese yogurt, Beijing residents love mung bean milk as it is rich in protein, vitamin C, and fiber.

Bing Tang Hu Lu – sugar-coated Haws that are served on a stick are bright-red delicacies that sold everywhere on cold days. They are made by skewering cleaned haws with bamboo sticks, then dipped into a sugar syrup and dried. They have a sweet-sour flavor, having a crisp outer layer that contrasts with the soft haw interior.

Fried Bread Circle (Jaioquan) – flour is added with salt, alum and alkali, worked into a paste, then fried in hot cooking oil. The resulting yellow treat is crisp to the bite, and can remain edible for up to ten days. It is usually enjoyed with mung bean milk.

Seasoned Flour Mush (Chatang) –  a traditional gruel made from sorghum flour and glutinous millet flour. When a customer orders a dish, the street vendors will pour hot water into a bowl of flour, creating a mush which is blended with sugar and sweet osmanthus sauce and eaten with a spoon. These vendors are skilled in serving chatang, making sure they do not spill any flour or hot water outside the bowl. The task is made all the more difficult as they have to balance a large copper kettle with a long, dragon-shaped spout.

Eight-Treasure Rice (Ba Bao Fan) – a well-known traditional dessert cooked with sticky rice mixed with sugar, lard and 8 different freshly-dried dates and nuts. It has a sweet flavor and regularly served during festivals. Each additive carries its own meaning; for example, lotus seeds stands for harmonious and happy marriage, Chinese dates are given on the birth of the first child, red shredded plums for encouragement and blessings, and so forth.

Posted in China, Food

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