The fame and flavor of Beijing's snacks have taken centuries to become what they are today. The following recommend 6 most popular snacks in Beijing.

Yangtou Ma (Ma's mutton head meat)

The sheep's head is boiled in water, leaving the original flavour of the mutton. The only seasoning is salt, sprinkled onto the meat taken off from the head. Sheep's feet and feet tendon are also available.

Baodu Feng (Feng's boiled cow stomach)

This may not be the expats' favourite, but it is a popular treat for many Chinese people. Sheep or cow stomach can be put into several categories. The stomach slices taste tender but light, and are usually served with a bowl of sesame paste.

Chao Geda (Fried flour lumps with vegetables)

In a master's hands even the simplest food becomes a special treat. That's what comes to mind with these flour lumps that are first boiled in water, and then fried with beef and mutton pieces, vegetable slices including garlic, cucumber and bean sprouts.

Yueshengzhai's stewed mutton and beef

This dish of more than 200 years old uses choice mutton and beef from Inner Mongolia. Its secret seasoning recipe comprises several herbs, and the meat is boiled from 6-7 hours to give it a good flavour.
 
Niangao Qian (Qian's glutinous rice cake)

Mashed red bean is the most common filling for this. Glutinous rice, taro, mashed white kidney bean, glutinous millet and buckwheat flour are also used to make the cakes. Two snacks, ludagun and aiwowo, both made of millet powder, are now very famous Beijing small eats.

Chatang Li (Fried flour tea)

This is essentially made of fried flour, made into tea, or soup, with hot water. But fried flour can be substituted by water chestnut powder, or lotus root powder. And different seasoning, such as sweet-scented osmanthus, white or brown sugar, is put inside to make a delicious bowl of soup.