The biggest characteristics of Beijing cuisine:

1. Beijing cuisine uses a wide range of ingredients, especially mutton. During the Qianlong period, the "whole sheep banquet" can use various parts of the sheep body to make more than a hundred delicious dishes, including "soup, soup, paste, salty, spicy, pepper and salt", "roasted or rinsed" , boiled or boiled, fried or fried, it is purely a nomadic custom outside the customs." Other meats such as pigs, cows, chickens, fish, fruits and vegetables are used, and the raw materials are widely used.

2. There are many types of Beijing-style dishes and various cooking methods. They can be roughly summarized as "baked, stir-fried, stir-fried, boiled, deep-fried, stewed, steamed, braised, fried, grilled" and other basic methods. Each basic method It includes a variety of cooking methods with different characteristics, such as stir-frying, including oil stir-frying, sauce stir-frying, green onion stir-frying, etc.; stir-frying can be divided into burnt stir-fry, soft stir-fry, vinegar stir-fry, glutinous rice stir-fry, etc. Beijing-style dishes are particularly good at deep-frying, sautéing, stir-frying, stir-frying and other methods.

3. The taste of Beijing-style dishes is mainly light, with the characteristics of light, fragrant, fresh, crisp and tender. The eating method is more particular. For example, dry-fried vegetables and soft-fried vegetables are paired with pepper and salt, which not only enhances the taste, but also adds interest; and eating roast duck with shredded green onions, sweet noodle sauce, lotus leaf cakes, etc. will further highlight its flavor characteristics. In recent years, Beijing-style dishes have paid more attention to heat, color and appearance.

4. Beijing-style cooking art has a simple, solemn and generous temperament. The quaint temperament of Beijing flavor is scattered in various food shops in the streets and alleys. Snacks and snacks combine the flavors of Han, Hui, Manchu, Mongolian and other ethnic groups as well as the palace flavor spread among the people. There are all kinds of unpretentious snacks in spring, summer, autumn and winter, such as Beijing's traditional snacks fried liver and enema, Beijing's palace-style snacks minced pork pancakes, pea yellow, kidney bean rolls, Xiaowotou, Aiwowo, etc., all reflecting the simplicity of Beijing flavor temperament.

5. The solemn temperament of Beijing flavor is most obvious in some veteran restaurants and fine dishes. For example, "Shaguoju" in Beijing is an authentic Beijing-style restaurant. The dishes at Shaguoju are all made from pig bodies. A pig can cook dozens of dishes from skin to meat, from head to tail, to heart, liver, lungs, tripe, intestines, etc. Such delicious dishes as "Shaguoju Sanbai", "Sesame Meatballs", "Baked Elbow", etc. are all Shaguoju's famous dishes. Shaguoju's cooking methods of "Liao" and "Burning" are very particular.