Old Beijing specialties include Peking Duck, Shabu Shabu, Old Beijing Fried Noodles, Shredded Pork in Beijing Sauce, and Marinated Hot Pot Roast.

1, Beijing Roast Duck: originated in the period of the North and South Dynasties in China, the "Food and Jen Records" has been recorded in the roasted duck, at that time is the court food. The material used for high-quality meat duck Peking duck, fruit wood charcoal grilled, red color, meat fat but not greasy, crispy outside and tender inside.

2. Shabu Shabu: The copper pot with charcoal fire and clear soup base maximizes the freshness of the mutton, which is eaten in the most tender flavor of mutton.

3. Old Beijing Mixed Sauce Noodles: A traditional Beijing snack, this dish is made of noodles mixed with vegetable yards and fried sauce and is popular in Beijing, Tianjin and Hebei.

4. Shredded Pork in Beijing Sauce: It is made with lean pork as the main ingredient, supplemented with sweet noodle sauce, green onion, ginger and other seasonings, and cooked with one of the six explosions of the northern special cooking technique, "Soy Sauce Explosion". When the dish is finished, it is moderately salty and sweet, with a rich sauce and unique flavor.

5, brine cooking: brine cooking originated in the south of the city of Beijing's South Hengjie. It is said that in the Guangxu period, because of the high price of suzao meat cooked with pancetta, people used pork head and pork jowl instead. After the spread of folk cooking masters, over time, creating the current brined and boiled fire roast.