Are there any special products in Beijing that you can take home?

The most popular Beijing specialties are: Liubiju pickles, cloisonne, Beijing roast duck, Ruifuxiang cloth, Erguotou, crisp sugar, Beijing candied fruit, carved lacquer, snacks and so on. These are all things that ordinary tourists must buy when they come.

1, Liubiju pickles: Liubiju pickles garden began in the ninth year of Jiajing in the Ming Dynasty (A.D. 1530) and has a history of 483 years. It is one of the oldest and most prestigious time-honored brands in Beijing, mainly engaged in pickles. There are twelve kinds of traditional products in Liubiju, namely: thin yellow sauce, sauce sauce, sweet pickled radish, sweet pickled cucumber, sweet pickled snail, sweet pickled black vegetable, sweet pickled wax gourd, sweet pickled ginger sprout, sweet pickled eight treasures, sweet pickled mixed coriander, sweet pickled wax gourd, sugar garlic and so on. These products are bright in color, rich in sauce flavor, crisp and tender, and moderately salty and sweet.

2. Daoxiang Village Pastry: Beijing Daoxiang Village was founded in 1895 (Guangxu 2 1), with a history of 1 18 years. It is the earliest company in Beijing to produce and operate Nanwei food. The food in Daoxiang Village in Beijing pays attention to "four seasons and three festivals", selling zongzi on Dragon Boat Festival, moon cakes on Mid-Autumn Festival, rice cakes on Spring Festival and Yuanxiao on Shangyuan. During the Spring Festival, in addition to rice cakes, Beijingers usually bring eight boxes of cakes when visiting relatives and friends to celebrate the New Year.

3. Old Beijing Pea Yellow: Huang Chengcheng Pea Yellow is an ideal food for mixed tea. It always has the power to calm you down and feel the charm of old Beijing specialties. Peas are boiled into sand, with fresh and tender bean flavor and rich plasticity. Freshly baked cakes will give off a natural fragrance. When eaten in the mouth, they will be conquered by the freshness and delicacy of pea yellow, and the rustling taste meets the tongue to produce wonderful food music.