Beijing-style pastry refers to the pastry made in the Yellow River valley and most areas in the north of the Yellow River (including Shandong, North China, Northeast China, etc.), with Beijing as the representative, so it is called Beijing-style pastry. Beijing is the ancient capital of the Six Dynasties, which brings together the flavors and culinary masters from the southeast and northwest. Especially in the Qing dynasty, a large number of chefs were introduced to Beijing, and gradually formed a unique flavor of Beijing-style cakes.

The body of Beijing-style pastry is mainly flour and miscellaneous grains powder, and the dough body is hard and firm. The single pasta has strong elasticity, good toughness and cooking resistance. Beijing-style pastry chefs are best at making pasta, making full use of the superior raw materials in the north, which fully embodies the characteristics of Beijing-style pastry. For example, Lamian Noodles, Daoxiao Noodles, Daoxiao Noodles, and Fish Noodles, which are known as China's unique pasta skills, are well-known at home and abroad for their unique skills and flavors. The fillings are sweet and salty, and the stronger the taste, the fresher and saltier it is. The sweet stuffing is mainly miscellaneous grains and paste, and the candied stuffing or embellishment is better; Salty stuffing is mostly made of meat, vegetables and vegetable meat. Meat stuffing is mostly made of "water-beaten stuffing", with fresh and salty taste and sufficient marinade, with onion, ginger, sauce and sesame oil as seasoning materials. For example, Tianjin Goubuli steamed stuffed bun is filled with water, so the meat is tender and juicy, soft and tender, and has a unique flavor.