The biggest characteristics of Beijing cuisine are:

1. Beijing cuisine is widely used, especially mutton. During the Qianlong period, more than 1 kinds of delicious dishes can be made from various parts of the sheep, including soup, soup, cream, salty, spicy, pepper and salt, and roasting or rinsing, boiling or cooking, frying or frying, which is purely a nomadic custom outside the customs. Other meats such as pigs, cows, chickens, fish, fruits and vegetables are all used, and the raw materials are widely used.

2. There are many kinds of Beijing-style dishes and various cooking methods, which can be roughly summarized as basic methods such as "stir-frying, stir-frying, cooking and frying, braising, steaming, stewing, frying and grilling", and each basic method includes a variety of cooking methods with different characteristics, such as frying, oil frying, sauce frying and scallion frying. Tang can be divided into burnt Tang, soft Tang, vinegar Tang, bad Tang and so on. Beijing cuisine is especially good at frying, frying, frying, frying and so on.

3. The taste of Beijing-style dishes is mainly light, with the characteristics of clear, fragrant, fresh, crisp and tender, and its eating methods are more particular. Such as dry fried vegetables and soft fried vegetables with pepper and salt, not only to increase the taste, but also to have another taste; Another example is eating roast duck with shredded onion, sweet noodle sauce, lotus leaf cake and so on. In recent years, Beijing-style dishes have also paid more attention to temperature and beautiful color.

4. The cooking art of Beijing flavor is simple, solemn and generous. The quaint temperament of Beijing flavor is scattered in all kinds of food shops in the streets and alleys. Snacks and snacks are a collection of ethnic flavors such as Han, Hui, Manchu and Mongolian, as well as the court flavor spread among the people. There are all kinds of unpretentious snacks in spring, summer, autumn and winter, such as fried liver and enema, which are traditional snacks in Beijing, and minced meat biscuits, pea yellow, kidney bean rolls, Xiaowotou and Aiwowo, which all reflect the quaint temperament of Beijing flavor.

5. The solemn temperament of Beijing flavor is most obvious in some veteran big restaurants and dishes. For example, the "Shaguoju" in Beijing is an authentic Beijing-style restaurant. The dishes in the Shaguoju are all made from pigs. A pig can cook dozens of delicious dishes from skin to meat, from beginning to end to heart, liver, lungs, belly and intestines. For example, "Shaguoju Sanbai", "Sesame Ball" and "Paste Elbow" are all famous dishes in the Shaguoju.