Sticky Rice with Sweet Fillings was once a court snack in Yuan Dynasty (1206-1368). Sticky rice is first steamed, pounded into pulp, shaped into a ball and then filled with sesame and white sugar, pea-flour, jujube paste or some other fillings. Then it is spread over with rice flour. It looks frostlike, tastes smooth and flexible and its fillings are loose and sweet.

Rolling Donkey is a kind of cake made of bean-flour and is a famous Islamic snack in Beijing. It is made from steamed glutinous millet or sticky rice, scattered with fried bean-flour and filled with red pea. After being cut into blocks, it is rolled in soya bean-flour, which is why this snack gets the name, Lu Da Gun. When you roll it in soya bean-flour, it looks like a donkey rolling on the ground, raising dusts.

The wrappers of Shao Mai are made of flour, and it is rolled by a specially-made roller to form nice shape. Then it is put in different fillings in different seasons, usually young chives in spring, cucurbits together with mutton or vegetables in summer, crabs in autumn and pork with onion in winter. Steamed Shao Mai looks white and translucent, with beautiful pleats on the top, which look quite like sheaves of wheat heads or bunches of white flowers.

Kidney beans rolling (Yun Dou Juan), one hot day during the reign of Guang Xu Emperor(Qing Dynasty), the Empress Dowager Ci Xi heard the holler of a stall holder from outside the forbidden city. The dealer was called in for Ci Xi to taste the Yun Dou Juan with which she was much impressed. A royal dish made with white Kidney beans and sweetened bean paste, was formed.