Sticky rice with sweet fillings (Ai Wo Wo)
As white as snow, this delicacy is made of sticky rice. The rice is first steamed then pounded and shaped into a ball. It is then given a filling, which might be sesame and white sugar, pea-flour, jujube paste or some other treat. Flexible in consistency and with a distinctive smooth texture, this dainty snack became a favorite of imperial and noble families during the Ming Dynasty (1368-1644). It is said that it came to be called Ai Wo Wo (emperor's special) because one particular emperor loved it so much.
 

Stir-fried Tofu (Chao Ma Doufu)
The base for this snack is Douzhi (Mung Bean Milk) itself another Beijing delicacy in its own right. Both are firm favorites with native Beijingers. Chao Ma Doufu is a colorful dish with its alternating colors of grey, white, red and green. Its tastes are hot and sour. It is fragrant with a fluffy texture. The most original version is stir-fried in mutton fat but today it also comes stir-fried in rapeseed oil. What is most important during stir-frying is to reduce the water content and produce a sticky constituency.
 

Pancakes with sweetened bean paste filling (Douxian Shaobing)
This is a very popular Beijing snack. Crisp outside, they are soft and sweet inside.

Sticky rice cake with a layer of sweetened bean paste (Qiegao)
Available in Beijing markets all the year round, this delicacy is particularly associated with the month of March. The snack has a long history dating back to the 13th century and it is made and sold today much as it was in those days of long ago.
The most common form of Qiegao is made from glutinous rice with date or bean paste. Glutinous rice flour is first well mixed with water and then steamed. When cooked the rice flour is then kneaded evenly into thin layers. Each cake has four such layers with bean or date paste spread between them. It is served in slices on a plate with a dusting of white sugar.

From:http://forum.china.org.cn/viewthread.php?tid=3408