The term Beijing snacks has a history of hundreds of years.

However, due to Beijing's unique historical background, political status and economic foundation, Beijing cuisine has already transcended the limitations of local cuisine, and has gathered the essence of famous dishes from all over the country, and is more suitable for the tastes of all people.

Various Beijing-style restaurants come from different sources, and they have become an integral part of Beijing cuisine because of their long-term residence in Beijing.

For example, the white meat cuisine of Claypot Ju is originally Manchurian style, Quanjude roast duck comes from Shandong, and Donglaishun, Hongbinlou, Barbecue Season, etc. are self-contained international flavors.

In addition, the "important members" of Beijing cuisine - official cuisine, mainly Tan's cuisine and Li's cuisine, are the cooking techniques of some southern Han bureaucrats or Manchu nobles who are very particular about food. developed.

Palace cuisine, the top level of Beijing cuisine, is the product of continuous improvement by successive generations of imperial chefs. It combines Manchu and Chinese cuisine, has many varieties, and is extremely delicate and delicious.

After a hundred years of development, "Beijing roast duck, palace cuisine, Tanjia cuisine, barbecue, and mutton-shabu-shabu" are now collectively known as Beijing's five traditional famous dishes