Beijing Roast Duck: Beijing Roast Duck is a famous dish in Beijing with world reputation. It is made of high-quality meat duck, Beijing Duck, roasted with charcoal fire, with rosy color and fat but not greasy meat. Beijing roast duck is divided into two schools, and the most famous roast duck restaurant in Beijing is the representative of the two schools.

Snowballing usury: Bean flour cake, also known as snowballing usury, is one of the ancient varieties of Beijing snacks. Its raw material is steamed with yellow wheat water, and the dough is slightly softened with more water. In addition, the soybeans are fried and rolled into flour. When making, the steamed yellow wheat is covered with soybean flour and rolled into skin, then covered with red bean paste (or brown sugar), rolled up, cut into small pieces of about100g, and sprinkled with white sugar. When making, the stuffing is required to be rolled evenly, with distinct layers and yellow appearance, which is characterized by fragrance, sweetness, stickiness and strong flavor of soybean powder.

Poria cocos cake: Poria cocos cake, also known as Poria cocos cake, is a nourishing traditional name in Beijing. The pancake is made of poria cocos cream and white flour, with candied pine cones and broken kernels evenly dissolved with honey and sugar in the middle. Its shape is like a full moon, as thin as paper, as white as snow, delicious and sweet, and its flavor is unique.

Tianfuhao sauce elbow: it is a famous food with Beijing characteristics. It is amazing that its reputation has not diminished since it was founded 200 years ago. "Tianfu" sauce elbow skin sauce purple and bright, fresh and fragrant; There is no greasy feeling in the meat entrance, and the aftertaste is long. Liu Deshan, the founder of delicious food, contributed greatly to its fame.

Liubiju pickles: Liubiju pickles, produced by Beijing Liubiju. Liubiju is one of the oldest and most famous pickles in Beijing. The pickles produced by Liubiju are exquisite in processing technology, bright in color, crisp, tender and fragrant, rich in sauce flavor and moderate in saltiness and sweetness.

Palace Cheese: Cheese was originally invented by northern minorities, also known as cheese or crisp cheese, which is a semi-solidified food made from cow milk. Its traditional practice is to put the blended fresh milk and glutinous rice wine into a small bowl, then bake it in a pine barrel, and finally cool it with ice cubes to solidify it.

Aiwowo: It's a traditional snack in Beijing. Every year around the Lunar New Year, snack bars in Beijing have to serve this variety until late summer and early autumn, so Aiwowo is also a spring and autumn variety, and it is now available all year round.

Kidney bean roll: Kidney bean roll is a folk snack in Beijing, which was later introduced into the Qing Palace. It has the characteristics of snow-white color, soft and delicate texture and sweet and refreshing filling.