There are three main schools of "Ji cuisine", namely Zhili official cuisine represented by Baoding area, palace foreign cuisine represented by Chengde and other places, and Jidong cuisine represented by Tangshan and other places. The Zhili official cuisine style includes deep-fried shrimp segments, poached tenderloin, stir-fried crabs, and pot-wrapped pork elbows; the imperial imperial cuisine style includes gold and silver agar-agar, grilled bear paws, and roasted whole deer; and the Jidong style includes hibiscus agar-agar, crystal chicken slices, Dishes such as the tile fish in sauce have unique Hebei flavor. The "pyramid" structure formed by the mainstream factions of "Hebei cuisine" makes the mainstream factions of "Hebei cuisine" distinct and broader. This is a distinctive feature of Hebei cuisine that is different from Sichuan cuisine, Cantonese cuisine, and Shandong cuisine. At the top of the "pyramid" is the palace cuisine outside the Great Wall. It is different from the imperial cuisine in the capital. It mostly uses mountain delicacies and game as the main ingredients. It has a crisp and fragrant taste and unique and elegant techniques. Down from the top of the "pyramid" is Zhili official cuisine, which is aimed at the mid-range consumer group. The taste is rich in sauce and the utensils are luxurious and grand. Next there are Jidong cuisine and Baoding home-cooked dishes, many of which include snacks, such as chestnut noodle dumplings, chess piece pancakes, and donkey meat barbecue, all catering to the broadest public. It can be said that "Ji cuisine" is mostly salty, uses a wide range of ingredients, and is close to people's livelihood.