Complete list of northern breakfast snacks

There have always been great differences between the north and the south, from climate to the development of living habits, each has its own characteristics. For example, in terms of climate, the north is dry and the south is moist, which determines that southerners take a bath every day, while northerners generally only take a bath once a week or so. Due to the difference in climate, the food that can be grown in the land in the north and south is different, which also determines the difference in eating habits. Even an ordinary breakfast is different. Today, let’s summarize the breakfast in the north.

Old Beijing's own hot pot. It has a superior geographical location and is easy to find in Nanluo. If you like the old Beijing copper pot hot pot, don't miss it. The mutton here is very fresh and has no smell.

Sugar-coated steamed buns are one of the common breakfast snacks eaten by Beijingers. It has a history of more than 300 years. The sugar-coated steamed buns from Dashunzhai are the most famous. Sugar-coated fire cakes are sweet and rich in flavor, soft and non-sticky, and suitable for consumption by the elderly. Clay oven biscuits were originally a snack in Hebei Province, and later spread to Beijing, becoming a Beijing snack. Its characteristic is that the oven is made of a vat, and the raw sesame cakes are baked directly on the wall of the vat, hence the name.

Toad spitting honey is also known as bean-filled sesame cake. Bean-filled sesame cake is a common variety of Beijing snacks, named because it is filled with red bean paste. During the baking process, there is a natural opening on the side of the sesame cake, and the bean filling is spit out and hangs on the edge of the sesame cake, so people figuratively call this kind of sesame cake "toad spitting honey".

Fried dough rings are a Beijing snack loved by people of all ages. Their crispy and oily taste is so delicious that you can’t get enough of them. Beijingers often like to eat fried dough sticks with sesame seed buns, and they also have to eat fried dough sticks with soy milk.

Mian Cha is a nourishing Beijing snack. It is made by frying flour in a pan until it turns yellow. Fry sesame seeds until they are browned. Add osmanthus and ox bone marrow oil and mix them evenly. Then put the evenly kneaded mian Cha in a bowl, add sugar, and use boiling water to make it into a paste.

Aiwowo is a traditional Beijing snack. It is served in Beijing snack shops around the Chinese New Year every year and is sold until late summer and early autumn. Therefore, Aiwowo is also a spring and autumn variety and is now available all year round. Aiwo Wo has a long history. In the "Zhuo Zhong Zhi" written by Liu Ruoyu, an eunuch during the Wanli period of the Ming Dynasty, it is said: "Glutinous rice with sesame seeds is used as cold cakes, and balls with stuffing are called Wo Wo, which is the ancient "Bu Luo Jia"."