第1个回答 2013-08-23
Noodles (Can be either vegetarian or served with meat)
* Noodles with Thick Gravy (打卤面) (Da Lu Mian)
* Noodles with Falted and Fermented Soya Paste (炸酱面) (Zhajiang mian)
* Naked oats noodle (莜面搓鱼) (You Mian Cuo Yu)
Vegetarian
* Mustardy Chinese cabbage (芥末墩) (Jie Mo Dun)
* Beijing preserved fruit (果脯) (Guo Pu)
* Beijing candid fruit (蜜饯) (Mi Jian)
* Hawthorn cake (京糕) (Jin Gao)
* Stir fried hawthorn (炒红果) (Chao Hong Guo)
* Iced fruits (冰果) (Bing Guo)
* Watermellon jelly (西瓜酪) (Xi Gua Lao)
* Almond drink (杏仁茶) (Xin Ren Cha)
* Beijng cheese (奶酪) (Nai Lao)
* Thin Millet Flour Pancake (煎饼) (Jian Bing)
* Thin pancake (薄饼) (Bao Bing)
* Pancake Lao Bing
* Deep Fried Dough Cake (油饼) (youbing)
* Baked Sesame Seed Cake (烧饼) (shaobing)
* Purplevine Cake (藤萝饼) (Teng Luo Bing)
* Shortening cake (牛舌饼) (Niu She Bing)
* Glutinous rice cake (切糕) (Qie Gao)
* Thousand-layer cake (千层糕) (Qian Ceng Gao)
* Lamma cake (喇嘛糕) (La Ma Gao)
* Proso millet cake (黄糕) (Huang Gao)
* Glutinous rice cake roll (卷糕) (Juan Gao)
* Glazed steamed glutinous rice cake (水晶糕) (Shui Jing Gao)
* Rice and white kidney bean cake with jujube (盆糕) (Pen Gao)
* Honeycomb cake (蜂糕) (Feng Gao)
* Buckwheat cake (扒糕) (Ba Gao)
* Rice and jujube cake (甑糕) (Zeng Gao)
* Mung bean cake (绿豆糕) (Lu Dou Gao)
* Soybean flour cake (豆面糕) (Dou Mian Gao)
* Bean paste cake (凉糕) (Liang Gao)
* Fried Cake (炸糕) (Zha Gao)
* Rice cake with bean paste (花糕) (Hua Gao)
* Chestnut cake with bean paste (栗子糕) (Li Zi Gao)
* Chestnut broth (栗子羹) (Li Zi Geng)
* Glazed/Candied Chinese Yam (拔丝山药) (Ba Si Shan Yao)
* Glazed thin pancake with Chinese yam and jujube stuffing (糖卷果) (Tang Juan Guo)
* Thin pancake of pork fat (油皮) (You Pi)
* Sweet hard flour cake (硬面饽饽) (Yi Mian Bo Bo)
* Sweet flour cake (墩饽饽) (Dun Bo Bo)
* Fried sugar cake (糖耳朵) (Tang Er Duo)
* Fried cake glazed in malt sugar (蜜三刀) (Mi San Dao)
* Cake with bean paste filling (豆陷烧饼) (Dou Xian Shao Bing)
* Freshwater snail shaped cake (螺蛳转) (Luo Si Zhuan)
* Chinese "fajitas" (春饼卷菜 — not to be confused with spring rolls [春卷])
* Chatang / Miancha / Youcha (茶汤/面茶/油茶)
* Fermented Mung Bean Juice (豆汁) (Dou Zhi)
* Baked Wheaten Cake (火烧) (Huo Shao)
* Sweetened baked wheaten cake (糖火烧) (Tang Huo Shao)
* Bean Jelly (凉粉) (Liang Fen)
* Sweet Potato Starch Jelly (粉皮) (Fen Pi)
* Crisp Fritter (麻页) (Ma Ye)
* Crisp Fritter with Sesame (薄脆) (Bao Cui)
* Crisp Thin Fritter Twist (排叉) (Pai Cha)
* Crisp Noodle (馓子) (San Zi)
* Stir Fried Starch Knots (炒疙瘩) (Chao Ge Da)
* Fried Ring (焦圈) (Jiao Quan)
* Fried Dough Twist (麻花) (Ma Hua)
* Pea Flour Cake (豌豆黄) (Wan Dou Huang)
* Fermented Mung Bean Juice Dried (麻豆腐) (Ma Dou Fu)
* Jellied Bean Curd (豆腐脑) (Dou Fu Nao)
* Almond tofu (杏仁豆腐) (Almond jelly)
* Glutinous rice ball (艾窝窝) (Ai Wo Wo)
* Noodle roll (银丝卷) (Yi Si Juan)
* Kidney bean roll (芸豆卷) (Yun Dou Juan)
* Dried Soy Milk Cream in Tight Rolls (腐竹) (Fu Zhu)
* Sugarcoated haws on a stick (糖葫芦) (Tang hu lu)
* Millet zongzi (粽子) (Zongzi)
* Tangyuan (元宵) (Yuan Xiao)