Old Beijing cuisine includes: Four Joy Meetballs, Fushou elbow, pork with rice noodles, family photos, spiced elbow flowers, steamed oven meat, rice-flavored honey, five-color fried beef shreds, roasted mutton strips, fried chrysanthemum mutton shreds, three kinds of fried mutton, spicy fried duck intestines, home-cooked roast beef, dried roast duck breast, stewed duck with four treasures, roasted chicken legs with chestnuts, vegetarian kung pao chicken and shredded pork with Beijing sauce.

1, shredded pork with Beijing sauce, also known as Beijing pickles, is a traditional Beijing-style dish, which is cooked with pork tenderloin as the main ingredient, supplemented by seasonings such as yellow sauce and sweet noodle sauce. It is one of the unique cooking techniques in the north, and it is one of the "six explosions". It is characterized by moderate saltiness and sweetness, strong sauce flavor and unique flavor.

2. Fushou elbow belongs to Beijing cuisine, which has the characteristics of ruddy and shiny taste, rotten meat, mellow and not greasy, and crisp lettuce.

3. Su kung pao chicken is one of the vegetarian dishes, with peanuts as the main ingredient, and Su kung pao chicken's cooking skills are mainly fried. Features of Su kung pao chicken: Chili flavor, peanut crisp, sweet and sour taste.