Beijing’s snacks, or "xiao chi," are beloved for their rich flavors and cultural heritage. Here’s a simple take on two iconic treats: *jianbing* (savory crepe) and *douzhi* (soybean milk).
For *jianbing*, start by mixing wheat flour with water to form a smooth batter. Heat a flat griddle, pour a thin layer of batter, and crack an egg on top. Spread it evenly, then add crispy wonton sheets, scallions, and cilantro. Drizzle with sweet bean sauce, chili sauce, and soy sauce. Fold it into a rectangular wrap and enjoy its crispy yet chewy texture.
*Douzhi*, a unique fermented soybean drink, requires soaking黄豆 (soybeans) overnight. Grind them with water, then ferment the mixture for 2–3 days until slightly sour. Boil the fermented liquid, strain it, and serve hot with a sprinkle of salt or fried dough sticks (*youtiao*). Its distinctive tangy taste is an acquired delight but deeply cherished locals.
These snacks, simple yet full of character, reflect Beijing’s culinary soul—easy to make, hard to forget.
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