First of all, Beijing cuisine is also called Beijing cuisine. Beijing cuisine evolved from imperial chefs and imperial chefs in the Yuan, Ming and Qing Dynasties. In the Yuan Dynasty, because Beijing cuisine conformed to the taste of Mongolian princes, it became elegant and gained a reputation. After entering the Ming Dynasty, its potential did not decline. In the Qing dynasty, it was even more spectacular. The famous Manchu-Han banquet can be called 1 peak in the history of Beijing cuisine development. According to Comrade Tang Keming, a senior chef, the Manchu-Han Banquet included 108 dishes, including 54 southern dishes and 54 northern dishes. There are 44 varieties of Manchu Hele in different sizes, and 22.5 kilograms of flour is used for one seat. Only from the variety and quantity of the main and non-staple foods can we know the scale of the Manchu-Han banquet at that time. Because there are many dishes in a Manchu-Han banquet, you can't eat them all between meals, so you usually eat them all day (morning, afternoon and evening) or within two days, and some even extend to three days before the last banquet.

Secondly, due to geographical environment and historical factors, Beijing cuisine actually includes Henan cuisine, Shanxi cuisine, Mongolian cuisine, palace cuisine, official cuisine and Muslim cuisine. They not only have different tastes, but also have many unique ways of eating, which makes Beijing cuisine more colorful. In recent years, due to the introduction of southern cuisines and the infiltration of Xilai cooking technology, the characteristics of Beijing cuisine "clear, fresh, crisp and tender" are more prominent.

Thirdly, the cooking methods of Beijing cuisine can be roughly summarized into 20 words: stir-frying, burning and boiling, frying and stewing, steaming and stewing, frying and mixing. These 20 words are traditional and universal basic methods. In operation, each word has its subtleties, and each word not only represents 1 cooking method. Such as explosion, oil explosion, onion explosion, sauce explosion, full explosion; Distillation, including coke distillation, soft distillation, vinegar distillation, distillery, etc. According to the different texture of raw materials, 1 or several methods are adopted appropriately. In addition to these 20 cooking methods, there are some similar cooking methods, such as pot stirring, frying, dry frying, dry burning and so on.