Beijing cuisine combines the characteristics of Shandong Jiaodong School and Jinan School, forming the main techniques of frying, frying, steaming and burning, forming a strong, fresh and crisp Beijing flavor, which has influenced the formation of northern flavors such as Qilu, Songliao, Sanjin and Qin Long.
There are many well-known authentic dishes in Beijing cuisine, among which one Niu Yi sheep is quite famous, such as instant-boiled mutton. With pork as raw material and cooking methods such as boiling, roasting and roasting, there are hundreds of kinds of dishes that can be cooked, as well as whole sheep mats, barbecues, stewed mutton and other famous dishes, which have a unique flavor and are deeply loved by Beijingers.
Palace cuisine is also an important part of Beijing cuisine, with precious materials, delicate seasoning, elegant name and poetic flavor. Nowadays, the palace dishes are mostly the dishes of the Ming court. Famous dishes such as: fried fish slices, matchmaker's own match, snowflake preserved fish and so on. Tan Jiacai is the representative of the official cuisine, paying attention to the original flavor, moderate saltiness and sweetness, and spending a lot of money on materials.
From the perspective of cooking methods, Beijing cuisine mainly uses oil explosion, salt explosion, sauce explosion, soup explosion, water explosion, pot explosion, stewing, roasting and rinsing, and its tastes are mainly salty, sweet, sour, spicy, smelly and sauced. The most important representative dishes are Beijing roast duck, barbecue, diced chicken with Chinese cabbage, instant-boiled mutton, hand-grabbed mutton, amber pigeon eggs, fried double crisp, fried mutton with water, fried mutton with onion, three stickers, mandarin fish with vinegar pepper, braised fish fillets with pearls and so on.