Bean juice is a traditional snack unique to old Beijing. The production technology of Tujia bean juice is very elegant, mainly using mung beans as raw materials. When making, soak mung beans until they can be twisted and peeled, take them out, grind them into fine pulp with water and pour them into vats for fermentation. What sinks in the bottom of the vat is starch, and what floats on it is bean juice.

2. Tea soup

Tea soup is a very traditional authentic snack in old Beijing. The local tea soup is mainly made of millet, brown sugar, white sugar and osmanthus. When making, the millet is washed, soaked in cold water for 2-3 hours, ground into flour, and then finely ground to obtain millet rice flour. Then take 1 small bowl, mix it with boiling water and cold water, and then add millet flour to make batter. Hold the bowl filled with batter in your left hand against the mouth of the teapot, and tilt the pot with the handle in your right hand, so that the boiling water in the pot will rush into the bowl along the mouth.

3. noodle tea

Face tea is a traditional snack popular in Beijing and Tianjin. The local noodle tea is not tea soup, but a paste made of millet flour or millet flour with sesame sauce on the surface. Sesame paste should be lifted and pulled into filaments and poured on the flour tea.

4. Love me.

Aiwowo is a snack with old Beijing flavor and has a long history. The local Aiwowo is made of glutinous rice, sugar, sesame, walnut, hawthorn cake, glutinous rice and flour. When making, the glutinous rice is washed and soaked, then steamed in a steamer, cooled, kneaded evenly, pounded into a small dose, pressed into a round skin, and wrapped with stuffing made of peach kernel, sesame seed kernel, melon seed kernel, green plum, golden cake and white sugar.

5, pea yellow

Pea yellow is a traditional snack in Beijing. The production technology of local pea yellow is very complicated. Mainly using peas and sugar as raw materials. Peas must be ground, peeled, washed, cooked, fried with sugar, coagulated and cut into pieces. The finished product is light yellow in appearance, sweet in taste, cool and refreshing, and has always been the most timely one in spring.