本书讲述了北京小吃可分为汉民风味、回民风味和宫廷风味三种。在烹制方式上 又有蒸、炸、煎、烙、爆、烤、涮、冲、煎、煨、熬等各种作法，共计约 有百余来种。有人将北京小吃比作千年都城史的"活化石"；着名作家舒 乙先生以"小吃大艺"四个字，言简意赅地概括了北京小吃的内涵。有段 歌词中唱到"北京小吃九十九，样样叫你吃不够"。（Beijing snakes can be divided into the Han flavors, the Hui flavors and the imperial flavors. There are altogether over a hundred cooking methods including steaming, frying, pan-frying, pan-baking, sizzling-fyring, roasting, boiling, brewing, simmering and decocting, etc. Some people believe Beijing snacks are the "living fossils" of the millennium history of the city; for the famous writer Shu Yi, "Beijing snacks are small, but therein lies great art". As the lyric goes, "You'll find yourself reveling in the ninty-nine kinds of snacks in Beijing".）