Guobao Caihe is a Beijing-style dish. The main ingredient is pork, the ingredients are flour, eggs and vegetable leaves, and the seasonings are salt, monosodium glutamate and chicken oil. It is made by baking and stewing.

White sliced ??meat, also known as "white boiled meat" and "white meat", originated in the Qing Dynasty.

After the Manchus entered the customs, it spread from the palace to the people.

During the New Year greetings in the Qing Dynasty, officials were given meat to eat, which was not mixed with other flavors, boiled until it was very rotten, and cut into large pieces.

Babao gourd duck is shaped like a gourd, red in color, fragrant and salty, and the duck meat is soft and rotten.

Fried enema, enema is a unique snack in Beijing. During the Guangxu period of the Qing Dynasty, Fuxingju's enema became famous in the capital. The shopkeeper of Fuxingju was called "Enema Pu". Legend has it that the enema he made was favored by Cixi.

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Beijing-style mung bean cake, mung bean cake is one of the famous Beijing-style four-season pastries and a traditional pastry of the Manchu people.

It has the characteristics of regular and neat shape, light yellow color, fine and moist texture, and soft and non-sticky taste.

The raw materials for making mung bean cake include mung bean flour, pea flour, brown sugar, osmanthus, etc.