Palace cuisine: the dishes made in the palace for the emperor and queen and other members of the royal family to enjoy. It is divided into two styles: southern flavor and northern flavor, which have the same characteristics, namely luxury and rarity, and exquisite side dishes. The specific performance is: exquisite materials and strict ingredients. Exquisite cooking and exquisite knife work. Beautiful appearance, meaning good luck.

Nowadays, palace cuisine generally refers to the court-style dishes in the Qing Dynasty. Palace cuisine in Qing Dynasty was mainly developed on the basis of Shandong cuisine, Manchu-Han banquet and Suzhou-Hangzhou cuisine. It is characterized by strict selection of materials, fine production, beautiful appearance, clear, fresh, crisp and tender taste.

Beijing imitation dishes: phoenix-tailed shark's fin, golden toad emerald abalone, yipin swallow, braised prawns, Gongmen fish, goldfish duck feet, fried chicken breast. Xi 'an imitation Tang cuisine: Luanchuan style, camel hoof flower soup, and tortoise everywhere Kaifeng imitation Song cuisine: two-color kidney flower, Donghua fresh, crystal soup Hangzhou imitation Song cuisine; Dongpo candied fruit, lotus seed chicken stick, crab stuffed orange, etc.