小吃，北京人又叫“碰头食”，既指宴席中区别于主菜的点心等，也指正餐与正餐之间用来充饥的零食。北京小吃融入汉、回、满各族特色以及沿承的宫廷风味特色，在烹调方式上更是煎炒烹炸烤涮烙样样齐全。北京小吃种类多样，有豌豆黄、豆汁儿、焦圈、爆肚、驴打滚儿、艾窝窝、炒肝、炸灌肠、它似蜜、冰糖葫芦……等，不胜枚举。

Snack was also called as"Pengtou food", it not only referred to desserts in dinner, also referred to the snacks to allay hunger between meals. Beijing snacks absorbed and integrated with features of diverse nationality including Han, Hui and Manchu nationality. It also had inherited imperial flavor. Beijing cuisine boost about the cooking skills of fry, stir-fried, cooking, and deep fry, roast and hot pot. There were also varieties of snacks, including Pea Cake, Douzhir, Fried ring, Fried beef tripe, Glutinous Rice Rolls Stuffed with Red Bean Paste, Aiwowo, Stir-Fried liver, Fried enema, Fried mutton fillet in sweet sauce and Tanghulu...There list could go on and on.

北京人爱喝豆汁儿，并把喝豆汁儿当成是一种享受。可第一次喝豆汁儿，那犹如泔水般的气味使人难以下咽，捏着鼻子喝两次，感受就不同一般了。有些人竟能上瘾，满处寻觅，排队也非喝不可。喝豆汁儿也有讲究，就是得配上焦圈、咸菜丝儿。

Most people in Beijing preferred to drink Douzhir, and enjoyed it very much. While drinking Douzhir at the first time, it was hard to drink due to it smells like swill. But after suffering and trying several times, you would gradually love the tastes. Someone fell in deep love with its tastes, they looked for place to buy Douzhir everywhere, and were willing to stand in queue for it. There was also a manner for drinking Douzhir, which is to match with fried ring and salted vegetables.