Tasting delicious snack is an indispensable section of your trip in Beijing. Here, we are going to introduce you some snacks with sweet taste.

Almond Tofu

Almond tofu is a soft, jellied dessert made of almond milk, agar, and sugar. It is a traditional dessert of Beijing cuisine.

Chao Hong Guo (Stir fried hawthorn)

Chao Hong Guo or stir fried hawthorn is a traditional desert in Beijing cuisine. The main ingredients of this dish are Chinese hawthorn, ginger powder and sugar. Hawthorns with seeds removed are cut into small pieces and boiled in water. Afterwards, the hawthorns are stir fried with sugar until they become semi-transparent. Stir fried hawthorns have a beautiful bright red color, and a sour and sweet taste. It was one of the favorite desserts of the royal family. People in Beijing also believe that eating stir fried hawthorn can lower blood pressure and improve one's appetite.

Fu Ling Bing (Tuckahoe Pie)

Fulingbing, also called Fulingjiabing and often translated as Tuckahoe Pie, is a traditional nourishing snack with a good reputation in Beijing. It is a pancake-like snack made from flour, sugar, and fuling (Poria), rolled around nuts, honey, and other ingredients. The flour can be mixed with fuling (Wolfiporia extensa), a kind of Chinese medicine from Yunnan province that is used to rid the spleen of dampness. Different ingredients are rolled into the pancakes making a variety of Fuling jiabing. The pancakes can be carved into beautiful patterns, too.

Lvdougao (Mung Bean Cake)

Lvdougao, or mung bean cake, is a popular snack around China, especially in early summer.

As its name indicates, the most important ingredient is mung bean powder, which is mixed with pea powder, sugar and sweet-scented osmanthus flower.

After mixing the ingredients with water to form a dough, small pieces are hived off and steamed. A good mung bean cake has a subtle, fresh taste and is light green or yellow in color.

Two different styles predominate in China: one in the north and one in the south.

The northern variety, known as Beijing mung bean cake, is typically made without oil. The cake is drier and tastes fluffy.

Beijing Preserved Fruit

The production technique of Beijing preserved fruit is said to be inherited from the imperial kitchen. Beijing preserved fruit enjoys an international reputation for its unique taste and elaborate packages.

It is made from many kinds of fruit, and tastes very sweet and maybe a little vinegary sometimes. The main varieties are apricots, candied pears, begonias and other thousands of species and hundreds of specifications of various types.