When it comes to iconic Beijing cuisine, Peking Duck is often the first to come to mind. However, Beijing boasts a wide variety of renowned local snacks. This article introduces 15 of the most famous traditional Beijing snacks, including Ginger Syrup Fried Crackers, Candied Ear (Sweet Twist), Ai Wo Wo, Beijing Fried Liver, Pea Cake, Fermented Mung Bean Juice (Douzhi’er), Old Beijing Zhajiang Noodles, and Glutinous Rice Rolls with Sweet Bean Flour (Lvdagunr), among others.
Among them, Sweet Twist and Ginger Syrup Fried Crackers have been named “Famous Chinese Snacks,” while Ai Wo Wo, Fried Liver, Douzhi’er, and Lu Zhu Huoshao have been listed under the “Top 15 Regional Chinese Snacks – Beijing Edition.” Let’s take a closer look!
The 15 Famous Traditional Snacks of Beijing:
1. Candied Ear (also known as Sweet Twist)
A staple of Beijing snacks, this honey-glazed twist pastry gets its name because its shape resembles a human ear. With a glossy golden color and a soft, chewy texture, it is sweet and delicious. In 1997, it was awarded the titles “Famous Beijing Snack” and “Famous Chinese Snack.” The version from Nanjing South Laishun Restaurant is especially famous for its consistent quality and mild flavor.
2. Ginger Syrup Fried Crackers
One of the “Thirteen Unique Snacks of Old Beijing,” this treat includes fresh ginger, giving it a strong ginger aroma. After deep-frying the crackers, they are coated in syrup made from simmered ginger, sugar, maltose, and osmanthus flowers. The result is a crispy, fragrant, ginger-flavored snack. It was awarded “Famous Beijing Snack” and “Famous Chinese Snack” in 1997.
3. Ai Wo Wo
A beloved and long-standing snack made from glutinous rice flour with a variety of fillings such as walnuts, sesame seeds, melon seeds, and mashed yam. It’s soft, sweet, and snow-white, often decorated with red hawthorn jelly. Ai Wo Wo has been included in the “Top 10 Regional Snacks – Beijing.”
4. Beijing Fried Liver (Chao Ganr)
A traditional snack made from pork liver and intestines, Chao Gan has been part of Beijing’s breakfast culture for over a century. Originating in 1862 from a shop called Huixianju, this dish is thickened and savory. It is listed in the “Top 10 Regional Snacks – Beijing.”
5. Fermented Mung Bean Juice (Douzhi’er)
A unique, traditional fermented drink made from mung bean residue left over from making vermicelli. It’s known for its distinct sour taste and digestive benefits. With over 300 years of history, it was a common folk beverage and later became a palace drink during the Qing Dynasty.
6. Pea Cake (Wandouhuang)
A seasonal springtime treat made by boiling and sweetening mashed peas, then forming it into blocks. It is yellow, fragrant, and cooling. The palace version was made from premium white peas and favored by Empress Dowager Cixi. It is also listed as one of the “Top 10 Regional Snacks – Beijing.”
7. Old Beijing Zhajiang Noodles (Zhajiangmian)
A famous noodle dish made with boiled noodles topped with stir-fried fermented soybean paste and diced meat, alongside assorted vegetables like cucumber, bean sprouts, and green soybeans. It’s one of the “Top 10 Regional Snacks – Beijing” and one of “China’s Top 10 Noodle Dishes.”
8. Lu Zhu Huoshao (Stewed Offal with Flatbread)
A rich, hearty dish originating from South Beijing, made with pork head meat and offal stewed with fried tofu and bread. Flavored with garlic juice, fermented bean curd sauce, and cilantro, it’s a beloved comfort food and part of the “Top 10 Regional Snacks – Beijing.”
9. Glutinous Rice Rolls with Sweet Bean Flour (Lvdagunr)
Also called “Rolling Donkey,” this snack is made of glutinous rice rolled with red bean paste and coated in soybean flour. The name comes from the resemblance to donkeys rolling in dust. The soft, sweet texture and unique taste make it a favorite among all ages. Listed in the “Top 10 Regional Snacks – Beijing.”
10. Miancha (Flour Tea)
Despite the name, it’s not tea but a thick millet porridge topped with sesame paste drizzled in a circular motion. Traditionally consumed without utensils—just sip directly from the bowl. The sesame and grain blend gives it a distinctive taste loved by locals.
11. Sanzi Twist (Sanza Mahua)
A crispy, deep-fried wheat flour snack with sweet osmanthus syrup, once known as “ring cakes” or “cold treats.” It’s one of the “Thirteen Unique Snacks of Old Beijing” and a common delicacy during the Cold Food Festival since the Qin-Han period.
12. Jiaoquan (Fried Rings)
These crispy dough rings, golden brown and bracelet-shaped, are often eaten with sesame flatbread or Douzhi’er. They date back to the Song Dynasty, with literary mentions by poets like Su Dongpo and herbalists like Li Shizhen. Still crispy after days of storage, they’re a treasured old-time favorite.
13. Sugared Fire Pastry (Tang Huoshao)
A traditional Manchu snack baked on the inner wall of a clay oven. With over 300 years of history, it originated in Tongzhou and later became a popular Beijing breakfast item. It has a sweet, soft interior and crispy crust, with the version from Dashunzhai being particularly well-known.
14. Old Beijing Baodu (Boiled Tripe)
A famous Halal snack typically run by Hui Muslim vendors. It’s made by briefly boiling fresh tripe (beef or lamb) and serving it with dipping sauces of sesame paste, vinegar, chili oil, fermented bean curd sauce, cilantro, and scallions. First recorded during Emperor Qianlong’s reign, it remains a beloved street food.
15. Kidney Bean Roll (Yundoujuan)
A snow-white, soft dessert made with sweetened mashed kidney beans. Once an imperial snack favored by Empress Dowager Cixi, it’s now a local delicacy listed in the “Top 10 Regional Snacks – Beijing.” Beans must be cooked thoroughly to remove toxins and ensure nutritional benefits. In December 1997, it received the first “Famous Chinese Snack” award from the Chinese Culinary Association.