1. Peking Roast Duck

Beijing Roast Duck is famous all over the world. It is the most well-known dish in Beijing cuisine. The ingredients are particularly particular. They use high-quality Peking duck, which is grilled over charcoal fire with fruit wood. The Peking duck is rosy in color and meaty but not greasy, especially the skin is particularly delicious.

2. Mullet Egg Soup

The special soup dish at the state banquet is known as "Diao Tai Tai Soup". This soup has become a royal soup as early as the Qing Dynasty. Since then, people have regarded mullet eggs as a tribute-level delicacy. The mullet eggs, which are specialty in Rizhao, Shandong, are the most suitable for making mullet egg soup.

3. Old Beijing Shabu-Shabu Mutton

Shabu-shabu mutton is an authentic traditional hot pot in Old Beijing. It began in the Yuan Dynasty and emerged in the Qing Dynasty. As early as the 18th century, mutton hot pot was included in the "Thousands of Old Banquets" hosted by Emperors Kangxi and Qianlong, and later spread to the people. And because Beijing is located in the north, winter is particularly cold, and mutton is warm in nature and is most suitable for eating in winter to keep out the cold, so mutton-shabu-shabu has been continued like this.

4. Old Beijing Barbecue

The characteristic of Old Beijing Barbecue is that the beef and mutton are thinly sliced, grilled with green onions, and grilled on a hot iron grill, making it especially tender when eaten.

5. Xiaodiaoli Soup

A bowl of soup that old Beijingers love to drink, it is cost-effective and is still very popular today. Xiaodiao pear soup is the most popular soup in old Beijing in winter. This bowl of soup is delicate and sweet. It is smooth and comfortable from the tip of the tongue to the stomach.

6. Shredded Pork with Beijing Sauce

Shredded Pork with Beijing Sauce often appears in restaurants across the country. For those who are accustomed to eating it, this dish is very exciting and easy to eat. People who are not used to it will feel that it smells like soy sauce when they eat it. Shredded Pork with Beijing Sauce is a traditional old Beijing dish. It uses lean pork as the main ingredient, supplemented with sweet noodle sauce, green onions, ginger and other seasonings, and is cooked with Beijing's unique cooking technique of "sauce frying". After being cooked, it has moderate salty and sweet taste, rich sauce aroma and unique flavor.

7. Stir-fried fish fillets

The cooks in old Beijing cuisine sound very "decent", and the same is true for this dish. It is made by the chefs of Beijing Fangshan Restaurant A traditional famous dish cooked according to the stir-frying technique of the imperial kitchen of the Qing Dynasty. This dish is crispy on the outside and tender on the inside. There is a lot of sauce hanging on the outside of the fish fillet. It is boneless and has a taste of sour, sweet, salty and fresh.

8. Box dishes

As the name suggests, many vegetables are put in a box, hence the name "box dishes". The box contains smoked tripe, pine nut tripe, oven-roasted pork, clear sauce pork, smoked elbow, smoked chicken, sauce duck, etc., as well as a few home-cooked side dishes, which are most delicious when rolled into spring cakes.