Mung Bean Milk, which was first drunk about one thousand years ago, is the Number one snack when people are talking about Beijing Snacks. It is actually remnant of mung bean when it is used to make starch. It looks grey-green and tastes sour and a little sweet. When served, it must go with pickles, which are thinly cut and sprayed with cayenne pepper oil. It will taste better, especially for those who try it for the first time. Most people will find it hard to swallow because of its flavor, but if you could manage to try for the second time, maybe you will like it. Some people have got into the habit of drinking it and they even would search everywhere and wait a long time in lines for it. Mung Bean Milk is also rich in protein, vitamin C and dietary fiber and has some effects like appetizing, relieving summer heat, detoxifying and some other effects that account for its popularity among many people.

Pea-Flour Cake, which is made of white pea, is a snack people usually eat in spring. White-pea flour is first mixed with water, cooked over gentle heat and then fried with sugar. After it solidifies, it is cut into rhombohedra-shaped pieces. It has both nice look and nice taste. The best point of it is its fine and smooth texture that melt at the same time when you put it in your mouth.

Fried liver is actually done with such raw material as pig's intestines and some liver with soy sauce, mashed garlic, starch, aniseed etc. as seasonings. The intestine is boiled with seasonings and later the liver is added. When cooked, the juice is sparkling and clear while the intestine is tender and the liver is tasty. It is in fact not fried but boiled. But since it got the name in Qing Dynasty (1644-1911), people accepted it according to the custom. Tianxingju Chaogan Restaurant, the most well-known restaurant for Fried Liver is in Xianyukou Jie, Qianmen, Chongwenmen District.

Pork shredded and cooked in a Beijing special sauce. Served with some kind of tofu sheets to make little parcels with.

Slice the wild rice stem into pieces and crush with the blade of a cleaver, scald, soak in cold water.

Bring the chicken soup with seasonings to the boil, drop in the wild rice stem pieces, simmer till well done, pour in rice wine, bring to the boil and thicken with cornstarch.