The choice of trust > Life Service List > Beijing > Beijing Shopping Guide > Beijing snacks > Beijing Snack Rankings Updated: 2025-04-01

Beijing Snack Ranking 2025 Beijing Snack Recommendation List

Bean juice

The influence of bean juice can be described as frightening. The juice is green in the gray, and the taste is sour and smelly. Not to mention that outsiders can't stand it, even the new Beijingers who claim to be Beijingers (who moved to Beijing after 49 years) can't grit their teeth and drink. But in the old Pekingese

Fee ¥

1

Score

0 points

public praise

4.5 points
Stir-fry the liver

Beijing's fried liver has no heart and no lungs. This snack is neither fried, nor does it contain more than liver, and it is intuitively a big bowl of sticky. The accurate definition, Tang Lusun summed it up most concisely and clearly: pork liver and pig intestines with minced garlic thickened double stew. Simmer the pig thoroughly

Fee ¥

2

Score

0 points

public praise

4.5 points
Braised and boiled

Referred to as a pot of pork stew, it is also one of the most popular and common Beijing snacks. When the small intestines, lungs, fire and fried tofu have been stewed for a long time, scoop a spoonful of old soup, cut a few sections of fire, and serve. At this time, you can also add some seasonings, such as vinegar garlic, which can be reduced

Fee ¥

3

Score

0 points

public praise

4.5 points
Burst belly

The belly sold on the street is generally a water-burst lamb tripe. The lamb belly is divided into seven parts: gourd, food letter, belly plate, belly collar, sandan, mushroom, mushroom head, etc. In addition to the freshness of the ingredients, the effort of belly bursting is all about popping words. The water should be large, boiled, and the fire should be extremely powerful

Fee ¥

4

Score

0 points

public praise

4.5 points
Pea yellow

Pea yellow should be the most moderate Beijing dim sum. The peas are grated, peeled, washed, boiled, sugar-fried, coagulated, cut into pieces, and finally made into pea yellows. After entering the mouth, it is cold and moist, slightly sweet, and it has a rustling texture when rubbed with your tongue, and sometimes you can taste it

Fee ¥

5

Score

0 points

public praise

4.5 points
Aiwowo

Compared to pea yellow, Aiwowo is too sweet. The dumplings made of glutinous rice flour have a sticky texture, and after biting, there is white syrup flowing inside, and the syrup floats with crushed walnuts, white sesame seeds, and hawthorn grains. recommend

Fee ¥

6

Score

0 points

public praise

4.5 points
Donkey rolling

Donkey rolling, also known as bean flour cake, is named donkey rolling because the soybean flour sprinkled in the final production process is like the dust raised by a wild donkey when it rolls. The raw material for donkey rolling is yellow rice noodles, which are steamed with water and smeared with red bean paste (brown sugar can also be used) for filling

Fee ¥

7

Score

0 points

public praise

4.5 points
Cream cake

It's a snack that you know is a calorie bomb just by looking at the name. Add flour and water to make hot noodles, add vanilla powder and egg liquid, knead well, put it in an oil pan and fry it into golden balls, and finally sprinkle a lot of powdered sugar to get out of the pot. The outer layer is crispy, and the inside is fluffy, revealing a rich egg aroma

Fee ¥

8

Score

0 points

public praise

4.5 points
Noodle tea

Beijingers' love for sesame sauce is insane, and this is reflected in many Beijing snacks, such as noodle tea. The method of making noodle tea is very simple, boil millet noodles or millet noodles into a porridge paste, evenly drizzle sesame paste on the surface, and then put a little sesame pepper

Fee ¥

9

Score

0 points

public praise

4.5 points
Tea

The main raw material of tea soup is also millet noodles, after adjusting into a batter, hold the bowl with your left hand against the spout of the teapot, tilt the pot with your right hand, let the boiling water flush into the bowl, and adjust the distance between the bowl and the spout from near to far to increase the momentum of the water. Veterans can grasp it accurately

Fee ¥

10

Score

0 points

public praise

4.5 points
cheese

Peking cheese is not the same thing as cottage cheese, a common dairy product. Peking cheese is baked with fresh milk and glutinous rice wine, and then cooled and refrigerated until it is creamy, and the taste is clear and slightly sour, and it is difficult to catch the milky flavor even if you sip your tongue. Many shops will buy red beans and fruits

Fee ¥

11

Score

0 points

public praise

4.5 points
rice cake

In the category of snacks, Beijing rice cake mostly refers to cold cake. There are many varieties of cold cakes, pot cakes, stuffed cakes, rice cakes, bean flour cakes, tower cakes, bean dregs cakes, roll cakes, lotus silk cakes, zongzi, etc. are counted, and the raw materials are mostly whole rice, broken rice and rice noodles, and the granularity is relatively heavy; Accessories

Fee ¥

12

Score

0 points

public praise

4.5 points
Doornail meatloaf

Named after the shape that resembles the nails of the ancient city gates, the meatloaf is made mainly of beef and green onions. The skin is crispy and slightly charred, the beef is solid, the green onions are greasy and refreshing, and the soup overflows when you bite into it, unless you don't like beef, it's definitely worth a try. Note required

Fee ¥

13

Score

0 points

public praise

4.5 points
Tofu brain

Beijing's mainstream tofu brain taste is definitely salty, don't fight first, you can accept it and then look down. Cut the yellow flowers and fungus into minced pieces, put them in a pot, add starch and soy sauce to boil well, beat the egg flowers, and finally put the beef or mutton grains to improve the freshness, which is more exquisite to eat

Fee ¥

14

Score

0 points

public praise

4.5 points
Burn and burn cakes

First of all, let's talk about the difference between fire and baked cakes. Strictly speaking, those with sesame seeds are called baked cakes, and those without sesame seeds are called fire-burned. The former is mostly baked, while the latter is mostly baked, or half-cooked and then baked. But now it seems that the two are both in terms of title and system

Fee ¥

15

Score

0 points

public praise

4.5 points
Sugar pancakes

Unlike other places, Beijing's sugar pancakes do not have a sugar and oil filling, nor do they knead sugar into the dough, but instead apply a sugar dough made of brown or white sugar to the outer layer of the pancake, roll it out together into thin sheets, and finally fry it in a pan. When frying, the side with sugar will be served first

Fee ¥

16

Score

0 points

public praise

4.5 points
bun

If you want to eat meat buns in Beijing, don't go to the Internet celebrity bun shop, you have to go straight to Niu Street. The halal attribute of Niujie is the quality assurance of its beef and mutton, and the meat filling is fishy and smelly, as if running in the mouth; The dough is fluffy and porous, the taste is soft, and the oil is rich when you bite into it. recommend

Fee ¥

17

Score

0 points

public praise

4.5 points
Stir-fried red fruits

The red fruit is the hawthorn. The red fruit can not be fried raw, the red fruit should be washed first, boiled in boiling water until half ripe, after removing the skin and shelling, then add sugar water and stir-fry with the red fruit over a simmer until the red fruit petals are transparent. The finished flesh is firm and not soft, sweet and sour, and can be used as a cool

Fee ¥

18

Score

0 points

public praise

4.5 points
Siu mai

Siu mai is a kind of snack made with hot noodles as the skin, wrapped in stuffing and steamed. The filling of Beijing siu mai varies according to the season: green leeks are the best in spring, lamb zucchini is preferable in summer, crab meat is in season in autumn, and three fresh foods are best in winter. Recommended store: Chen Jide

Fee ¥

19

Score

0 points

public praise

4.5 points
Focal circles

Coke dough is a type of fried dough that is crisp and not hard, and is usually served with bean juice or sandwiched between hot baked cakes. Recommended store: Old Ciqikou bean juice shop (Temple of Heaven store) Per capita: 15 yuan Address: Opposite the north gate of the Temple of Heaven (next to the little fat bun king) Phone: 010-6

Fee ¥

20

Score

0 points

public praise

4.5 points
Sugar rolls

A dessert that is becoming more and more rare at the moment. Yam, jujube, green plum shreds and preserved fruit shreds are stirred well, wrapped in oil bean skin as filling, steamed and then fried in the pan, poured with sugar juice, and can also be sprinkled with osmanthus, sugar, hawthorn or white sesame seeds when eating, remember to be hot

Fee ¥

21

Score

0 points

public praise

4.5 points
Ginger shredded chop fork

Don't get me wrong, this fork is not a power strip, but a fried dough. After mixing the dough, cut it into a row of forks with a knife with a width of 2 cm and a length of 5 cm, stack two small pieces together, cut three knives in the middle, spread out into a single piece and turn them together, and fry them in warm oil. Put it after frying

Fee ¥

22

Score

0 points

public praise

4.5 points
Sugar ears

Also known as honey twist flower, the dough shaped like an ear is fried in hot oil, and immediately soaked in warm caramel for one minute after being removed. The finished product has a slightly hard shell, a loose and soft inside, even honey, and a sweet and greasy taste.

Fee ¥

23

Score

0 points

public praise

4.5 points
Steamed twist

Abbreviated as steamed dumplings. Similar to the thickness of the noodles, shape in a pan until swirling, fry until golden brown, remove and sprinkle with white sesame seeds. The steamed dumplings have a crispy taste and reserved sweetness, which is very addictive when eaten as a snack, and can also be eaten with tofu brain, haggis soup or braised meatballs

Fee ¥

24

Score

0 points

public praise

4.5 points
Saqima

Beijing's Saqima is slightly different from the Cantonese Shaqima that is bulk in supermarkets. The raw materials are cream, sugar and flour, and the surface is sprinkled with melon seeds and green and red silk, the frankincense is stronger, the sweetness is more domineering, the bonding is more solid, and it is easy to get tired after eating a few bites, and it is also a calorie bomb. still

Fee ¥

25

Score

0 points

public praise

4.5 points
Camellia oleifera

Camellia oleifera used to be a type of military ration. Fry the flour to brown, add sesame seeds, osmanthus and beef bone marrow oil, season with sugar when eating, and then pour boiling water to make a pulp. Its taste is salty and spicy, and since its main duty is to fill the stomach and provide calories, it does not seek to taste good, if

Fee ¥

26

Score

0 points

public praise

4.5 points
Stew hangers

Stewed hangers are very similar to stewed simmers, both of which are made of pig water as the main ingredient. The stewed hanger is mainly made of pig intestines, supplemented by a small amount of pig heart, pig lungs, and pork belly. The method is simple, simmer in a casserole over low heat, and stew until the intestines are rolled soft and the sauce is fragrant. You can also make your own pot at home

Fee ¥

27

Score

0 points

public praise

4.5 points
Chop soup

What Beijingers call offal soup is haggis, or simply called offal. The contents must have intestines, belly, liver, lungs, heart and white pepper, and the soup is turbid in color, thick in lipoflower oil, and slightly fishy. Heavy eaters can also sprinkle coriander, tahini, tofu sauce and leeks

Fee ¥

28

Score

0 points

public praise

4.5 points
Fried squeak

The main ingredient of the squeak is mung bean noodles, which are as crisp as the literal onomatopoeia after frying. According to the volume form, fried squeak can be divided into two kinds: slightly thicker squeak is suitable for entering dishes, charred, fried, fried, stewed, stewed, boiled soup, and can also be sandwiched with various fillings;

Fee ¥

29

Score

0 points

public praise

4.5 points
Deep-fried loose meat

A representative dish of halal snacks. Take beef or mutton, mashed potatoes and squeaky as the main ingredients, add chopped green onions, minced ginger, five-spice powder, starch, soy sauce and other ingredients, and finally wrap it in fried tofu skin or fried bean skin. After biting into it, the texture is elastic and solid, but you can't eat the meat

Fee ¥

30

Score

0 points

public praise

4.5 points
enema

Enema is divided into two kinds: one is a large enema, washed with pig fat intestines, prepared into a paste with more than 10 kinds of raw materials such as high-quality flour, cloves, cardamom, etc., filled into the intestines, cut into small pieces after cooking, fried with lard, poured with salted garlic juice, the taste is crispy, salty and spicy. Another

Fee ¥

31

Score

0 points

public praise

4.5 points
Dun gluttony

Dun Bao Bao is a kind of grilled old noodle snack. The color is white and yellow, the taste is sweet, the texture is soft and elastic, chewy and flavorful, but the taste is dry, and it is easy to choke when eaten without water. Recommended store: Huguosi snacks (Huguosi main store) per capita: 23 yuan Address: Hu

Fee ¥

32

Score

0 points

public praise

4.5 points
Bowl cake

The soaked sticky rice is ground into a semi-liquid form, and then steamed in a small coarse bowl with sucrose and then added, and it becomes a bowl cake or water cake by adding water. The bowl cake is slightly dry, sweet and loose when eaten; The water cake is thinner, sweet and easy to swallow when eaten. Both are rice fragrant and soft

Fee ¥

33

Score

0 points

public praise

4.5 points

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Recommended rankings for related categories

Top 10 popular Beijing snacks

1 20067
Braised and boiled

Referred to as a pot of pork stew, it is also one of the most popular and common Beijing snacks. When the small intestines, lungs, fire and fried tofu have been stewed for a long time, scoop a spoonful of old soup, cut a few sections of fire, and serve. At this time, you can also add some seasonings, such as vinegar garlic, which can reduce...
2 20043
Focal circles

Coke dough is a type of fried dough that is crisp and not hard, and is usually served with bean juice or sandwiched between hot baked cakes. Recommended store: Old Ciqikou bean juice shop (Temple of Heaven store) Per capita: 15 yuan Address: Opposite the north gate of the Temple of Heaven (next to the little fat bun king) Phone: 010-6...
3 19894
Dun gluttony

Dun Bao Bao is a kind of grilled old noodle snack. The color is white and yellow, the taste is sweet, the texture is soft and elastic, chewy and flavorful, but the taste is dry, and it is easy to choke when eaten without water. Recommended store: Huguo Temple snacks (Huguo Temple main store) per capita: 23 yuan Address: Hu...
4 19541
Chop soup

What Beijingers call offal soup is haggis, or simply called offal. The contents must have intestines, belly, liver, lungs, heart and white pepper, and the soup is turbid in color, thick in lipoflower oil, and slightly fishy. Heavy eaters can also sprinkle coriander, sesame paste, soy tofu sauce and leeks...
5 19157
Siu mai

Siu mai is a kind of snack made with hot noodles as the skin, wrapped in stuffing and steamed. The filling of Beijing siu mai varies according to the season: green leeks are the best in spring, lamb zucchini is preferable in summer, crab meat is in season in autumn, and three fresh foods are best in winter. Recommended store: Chen Jide...
6 18169
Camellia oleifera

Camellia oleifera used to be a type of military ration. Fry the flour to brown, add sesame seeds, osmanthus and beef bone marrow oil, season with sugar when eating, and then pour boiling water to make a pulp. Its taste is salty, fresh and spicy, and since its main responsibility is to satiety and provide calories, it does not seek to taste good.
7 18014
Saqima

Beijing's Saqima is slightly different from the Cantonese Shaqima that is bulk in supermarkets. The raw materials are cream, sugar and flour, and the surface is sprinkled with melon seeds and green and red silk, the frankincense is stronger, the sweetness is more domineering, the bonding is more solid, and it is easy to get tired after eating a few bites, and it is also a calorie bomb. Still...
8 17642
Aiwowo

Compared to pea yellow, Aiwowo is too sweet. The dumplings made of glutinous rice flour have a sticky texture, and after biting, there is white syrup flowing inside, and the syrup floats with crushed walnuts, white sesame seeds, and hawthorn grains. Recommend...
9 17305
Steamed twist

Abbreviated as steamed dumplings. Similar to the thickness of the noodles, shape in a pan until swirling, fry until golden brown, remove and sprinkle with white sesame seeds. The steamed dumplings are crispy in taste and reserved in sweetness, and they are very addictive when eaten as snacks.
10 17230
Tofu brain

Beijing's mainstream tofu brain taste is definitely salty, don't fight first, you can accept it and then look down. Cut the yellow flower and fungus into minced pieces, put them in the pot, add starch and soy sauce to boil well, beat the egg flowers, and finally put the beef or mutton granules to enhance the freshness, more exquisite way to eat...