豌豆黃 Wan Dou Huang

老北京的豌豆黃兒分粗、細兩種，粗豌豆黃是用砂鍋淋出來的現切現賣，買多少切多少。至於細豌豆黃，相傳是慈禧晚年最愛吃的甜點，口感細膩，入口即化。豌豆黃的做工手續繁雜，在當時已算是相當精緻的點心了！豆子必須用最好的黃豌豆，加上黃槴子(中藥材)水染成金黃色，須在炒豆沙前十分鐘加入，如加的過早，黃色會消失、豆皮須洗得淨，豆泥要濾得細，水份要恰當，火候要正好，才能做出上好的豌豆黃，前英國首相余契爾夫人訪北京時中共於國宴上(滿漢全席)備了這道名點供其品嚐。

There are two kinds of pea cakes in Beijing, coarse and fine.it is believed that the Empress Tzu-xi loved fine pea cakes whose taste is delicate and melts instantly in the mouth . The preparation for the pea cake is very complicated ,
and it was very well prepared snack at that time. To prepare the cake you need a choice yellow pea and a kind of special herb which is added to the pea paste 10 minutes before stir-frying lf we add the herb too early the yellow color it brings will disappear The peas should be thoroughly rinsed and the paste should be carefully filtered A suitable amount of water and heat should be applied before a quality pea cake can be made This cake was one of the snacks served at the state feast to welcome Mrs. Thatcher state visit to china.

芸豆糕 Yuntou Cake

傳說清朝慈禧一次偶然聽見宮外有個人打銅鑼賣芸豆糕、豌豆黃，一時高興，把那人叫進宮來，吃了他做的芸豆糕、豌豆黃，覺得很好吃，便把那人留在宮中專門為他做吃食，從此這兩種民間小吃就成了清宮御膳房的名品。
During Ch” ing Dynasty,Empress Dowager Tzu-his once heard a snack peddler outside the palace called out “Wan Tou Huang！Yuntou cake”！.she invited the peddler into the palace and tried his food. she enjoyed both of them very much.The peddler then became a court chef and cook for the Empress Doeager. These two desserts are now considered as royal delicacy

桂花涼糕 Osmanthus Cold cake

桂花涼糕係以江米麵作皮，豆沙為餡，在食用前淋上桂花糖稀，清涼爽口，甜而不膩。
The skin is made of glutinous rice with bean paste filling .Osmanthus syrup is poured over right before serving .
The taste is refreshing and exceptionally palatable.

江米藕 Jiang Mi Ou

此品是選用上好的白花兒嫩藕，講究的是玉泉山所產的水果藕。切頭去尾，將每節斷開，露出藕孔，塞進糯米，加上冰糖、桂花、水，比小火慢熬六個鐘頭，冷卻後切成薄片即可食用，吃起來黏脆爽嫩，甜而清香。
The best white lotus roots are chosen to make this dessert . The head and the tail of the rootstock are deserted.
and the processed ones are sliced into sections. The holes of the rootstock are stuffed with glutinous rice.
Crystal sugar and(Osmanthus) are added before the roots been steamed for six hours. After the root is cooled.
it is sliced and ready to serve. The sticky rice and the crunchy lotus roots are excellent accompaniment.They create a sweet and refreshing sensation.

山楂糕 Hawthorn Cake Ou

山楂即山裡紅，狀似大個兒櫻桃，酸中帶甜，為北方特產的水果，”山楂”具開胃解膩之效。
Hawthorn is also called “mountain red”.The shape is like a giant cheery.Hawthorn has eet and sour taste This dessert can dissolve cholesterol deposit and promote digestion.

愛窩窩 Ai Wo Wo

（白黏江米入蒸鍋，什錦麵兒粉面搓，渾似湯圓不待煮，清真喚作愛窩窩）這是北京民間流傳對愛窩窩的描繪，愛窩窩是老北京傳統風味小吃，每年一到春節，各家回民小吃店就陸續添上這項點心：一直可以賣到夏末、秋初愛窩窩歷史悠久，元朝人稱它（不落夾）明萬曆年間內監劉若愚所著（酌中志）說：「以糯米飯夾豆沙條為涼糕，丸而餡之為窩窩」即古之（不落夾）是也。
Ai Wo Wo is a traditional Beijing Snack. lt is sold in(Muslum)deli starting every Chinese New Year. You can buy them until the end of the summer or the beginning of the fall .The history of Ai Wo Wo can dated back. ln yen Dynasty .it is called 不落夾. The name of Ai Wo Wo starting in Ming Dynasty .this term describe a stuffing flan.

烙乾 Dried Cream

烙乾可說是奶烙的副產品，烙舖的奶烙，若是當天賣不完，絕對不能留到第二天再賣。因為那時沒有冷凍櫃，奶烙要是隔夜，不但烙瀉了，而且味也餿了。因此當天賣不完的烙，當天晚上就要把它烤煉成烙乾來賣，烤出來的烙乾形狀顏色，就像核桃黏，論斤論兩來賣，烙乾因為是濃縮的奶烙，既壓秤又不出數，看起來價錢相當貴。一個舖子一天也出不了一兩斤烙乾。在北洋政府時期，駐北京的西班牙公使葛得利夫人，非常欣賞烙乾，她說吃麵包配烙乾，比任何高貴的起司都夠味，後來公使卸任回國，公使夫人每年總要讓豐盛公烙舖寄幾斤烙乾到西班牙去過聖誕節。據她說：中國烙乾是最高級不黏牙的太妃糖，真是形容的一點也不錯。
This snack is processed junket.There is no refrigerator at that time. The leftover junket will not be sold on the second day. They are baked(roasted) to dried cream .The shape and the color of the dried cream is similar to walnut dessert. They are sold by weight。 Because they are very concentrated junket. they are heavy .Dried cream.are considered as costly food one store can only make about one or two kg of dried cream.During北洋政府時期.the wife of Spanish Embassy Madame葛得利enjoys this dessert very much. she thinks that even the best cheese. can not compete with dried cream After she went back to her homeland .she even asked the dried cream maker to mail her dried cream for Christmas. she thinks that dried cream is the best Chinese toffee。

耳朵眼 Erh To Yen

耳朵眼即炸糕，其形似耳朵，故以耳朵眼為名。外裹一層白糖粉如掛一層霜，白中透黃，外酥裡嫩，香氣馥郁，煞是引人垂涎。
This is also called fried cake. The Shape looks like an ear. ln Chinese “erh to”means ear .and “yen” means eye .The outer layer is covered by sugar powder to look like a layer of frost. Erh To Yen is crunchy on the outside .and soft on the inside. plus the robust aroma. lt sure is an appetite stimulator。

宮廷紫米糕 Violet Rice Cake

紫米又稱常生米，為天然的滋補品。紫米含豐沛之鐵質，具補血暖身之功效。明朝時，原為長生米。清康熙雍正時，於宮中大量栽植，時人深信服此米，能春永駐，長生不老。
Violet rice contains abundant iron. therefore it can enrich hemoglobin in our blood .Chinese believed that violent rice can also increase our internal temperature. During Ming Dynasty. violent rice is so precious. they are presented to the emperors. When 清康熙雍正violent rice is grow abundantly in palace .Chinese clamed (believed)that violet rice is an anti-aging and increase life span agent。

蓮蓉捲糕 Lian Roles Cake
蓮蓉捲糕以蓮蓉捲製成吉祥之如意餡，外層披裹著芝?衣，既享美食。又能細賞形色之美，乃清心滋補之妙品。
Lotus seed paste is used as stuffing.and then it is rolled up to form achinese”Ru Yi”shape. “Ru Yi” symbolize luck. lt is then sprinkledwith both white and black sesame.this dessert does not onlt temp the palate but also appeal to the eyes.Lian Roles Cake is a nourishing treat.

百果賀糕 Congratulate Cake
百果賀糕乃古時皇帝大壽時御膳房精製之壽點。百?：由糯米、赤紅豆、棗泥、蓮蓉材料製成的糕餅。此糕點共分五層：白、黃、褐各色分明，質地黏軟柔軔，清涼甜爽。
This cake is a delicacy made by. the court chef only on emperors birthday. This Chinese cake has five layers in total with distinguishing white. yellow. and chocolate color. The texture is soft and chewy. The taste is simply superb.