Beijing is a warm temperate continental monsoon climate zone with four distinct seasons, short spring and autumn, long winter and summer. Spring is dry and windy, summer is hot and rainy, and winter is cold, dry and snowy; Autumn is the best season. It is crisp, warm and pleasant. The annual average temperature is 1 1.7℃, and the extreme minimum temperature is-27.4℃ (1966 February 22nd).

The extreme maximum temperature is 40.6℃ (1961June 10). The average annual precipitation is 640 mm, which is one of the places with the most precipitation in North China Plain. The main precipitation is concentrated in July and August, with thunderstorms and heavy rains. The annual frost-free period is 180 ~ 200 days.

Beijing cuisine

Beijing Roast Duck originated in the Southern and Northern Dynasties in China, and was recorded in the Book of Food Treasures. It is made of high-quality meat duck Beijing roast duck, roasted with fruit and charcoal, with rosy color, fat but not greasy meat, crisp outside and tender inside. Because of its red color, tender meat, mellow taste, fat but not greasy, it is known as "delicious in the world"

Instant-boiled mutton, also known as "mutton hot pot", began in the Yuan Dynasty and rose in the Qing Dynasty. As early as the18th century, Emperor Kangxi and Emperor Qianlong held several large-scale "thousand banquets", including mutton hot pot which was later spread to the market. The legend of instant-boiled mutton originated from Mongols in Yuan Dynasty, and it is the most famous in Beijing.