Beijing, Beijing is known as the "food desert" not just for a day or two. In fact, behind the Beijing cuisine is a thousand years of national integration history. Beijing is a tolerant city, fused with a variety of northern regions and ethnic food flavors. Whether it's the Guiguo Temple Snack Street or the various halal snacks inside Ox Street, southerners may not be used to eating them.

In one, Beijing cuisine is very mixed. According to documents, the past Beijing's catering industry is very developed, belonging to the most Shandong cuisine hall. "Ten halls", "eight residence", "eight buildings," "eight spring" said, which is the most Shandong cuisine. Of course, in addition to Lu cuisine, there is also Huaiyang cuisine. In the 1930s, West Chang'an Street, there are more than 12 restaurants operating Huaiyang cuisine, at that time known as "Chang'an twelve spring".

As the imperial capital, it absorbed talents from all over the country, so it was natural to bring home flavors to the capital. Then again, Beijing cuisine at that time was still influenced by the palace cuisine. Although the advantages of many families, but also led to the Beijing cuisine "mixed", lack of their own unique personality.

In fact, many of the current Beijing dishes have been handed down from the royal aristocracy to the people. Then again, Beijing people pay attention to "from time to time do not eat", what season to eat what. Beijing as a thousand years as the capital city, the richness of the ingredients beyond the imagination of all. The "poor and sophisticated" is everyone's view of Beijing food, in my opinion, this is not called "poor and sophisticated", it should be the Beijing people of this fast era of silent confrontation it.