Representative dishes: Beijing cuisine includes Beijing roast duck, instant-boiled mutton, barbecue, roast suckling pig, crystal elbow, crisp fish and so on. Beijing's food culture is rich and varied, with at least two or three hundred kinds of famous dishes and snacks. Beijing cuisine is also called Beijing cuisine. Mainly refers to the palace cuisine (represented by Fangshan restaurant), palace cuisine (represented by Tan Jiacai), Muslim cuisine and local flavor dishes. Beijing local flavor dishes are transformed from Shandong cuisine and influenced by other cuisines (Guangdong, Zhou, Hunan, Shandong, Jiangsu, Fujian, Zhejiang and Anhui), and their varieties and tastes have changed. Roast duck, instant-boiled mutton and barbecue are three famous dishes unique to Beijing. Eight major cuisines are famous restaurants in Beijing. More famous is the Confucian cuisine operated by Confucius Restaurant. Beijing snacks, commonly known as meet-to-eat or vegetable tea, are a combination of Han, Hui, Mongolian, Manchu and other ethnic snacks and court snacks in the Ming and Qing Dynasties, with a wide variety and unique flavor. There are about two or three hundred kinds of snacks in Beijing. Including side dishes and wine (such as white water sheep head, fried belly, Bai Kui roast sheep head, mustard chopping board, etc.). ), pasta used at the banquet (such as steamed buns, minced meat biscuits, yangyaner steamed buns, Five Blessingg Shoutao, Ma Rongbao, etc.). ) and various snacks as snacks or early supper (such as Aiwowo, snowballing, etc.). ). Among them, bean juice, enema, fried liver, Mapo tofu and Zhajiang Noodles have the most Beijing flavor.