As a traditional local snack in Beijing, Aiwowo is made with sticky rice. As a snack of Muslim flavor, it boasts the following characteristics, specifically, white, ball-shaped, sticky, soft, sweet and delicious. Aiwowo enjoys a long history. As recorded in The Plum in the Golden Vase, a book composed in the Ming Dynasty, Aiwowo was one of the contemporary popular delicacies.

Here is the recipe of Aiwowo. First wash the sticky rice and marinate it in water. Then braise it in a steamer. Cool it and knead it evenly. Tear it into little balls and press them into round wrappers. The stuffing inside the wrappers is composed of walnut meat, sesame kernels, shelled melon seeds, greengages, hawkthorn cakes, and white sugar.