Beijing has been an important town in northern China since the Spring and Autumn Period and the Warring States Period, with the capital of Liao, Jin, Yuan, Ming and Qing Dynasties. It is the political, economic, cultural and diplomatic center of China, and a large number of people of all ethnic groups such as Han, Manchu, Mongolian and Hui have settled here. Cultures from all over the world and all over the country are integrated and exchanged here, and in terms of food culture, a "Beijing cuisine" with a hundred schools of thought, eclecticism, elegant style, unique style and self-contained system has been formed. "Beijing Cuisine" is composed of local flavor dishes in Beijing, authentic dishes with beef and mutton as the main ingredients, palace cuisines from the Ming and Qing Dynasties, Tan Jiacai, which is exquisite in workmanship and good at cooking seafood, and dishes from other provinces and cities.

Shandong cuisine has a far-reaching influence on the formation of Beijing cuisine, which is the basis of Beijing cuisine. Shandong-style restaurants are everywhere in Beijing. Shandong Jiaodong School and Jinan School merged and exchanged with each other in Beijing, forming a Beijing flavor with strong taste and fresh and crisp taste, which widely influenced the formation of northern flavors such as Qilu, Songliao, Sanjin and Qinlong, and stood out in the cooking garden.

Muslim cuisine occupies an important position in Beijing cuisine, which takes cattle and sheep as the main raw materials. For example, the famous "whole sheep mat" can cook more than 100 kinds of dishes with various parts of sheep, which is an important representative of Beijing cuisine. In addition, "barbecue", "instant-boiled mutton" and "stewed mutton" have a long history and unique flavor, and are deeply loved by Beijing people.

Palace cuisine plays a significant role in Beijing cuisine, with precious materials, delicate seasoning, elegant dishes and poetic flavor. Nowadays, most of the palace dishes are dishes from the Ming and Qing Dynasties. Famous dishes such as: fried fish fillets, matchmaker's own preparation, preserved snow yellow croaker, etc.

Tan Jiacai is a representative of the official dishes, paying attention to the original flavor, moderate saltiness and sweetness, and sparing no expense in materials. For example, the well-selected "braised fish wings" is the first-class representative dish of Tanjia, ranking first among all shark's fin dishes.

To sum up, Beijing cuisine is a fusion of local cuisine, authentic cuisine, imperial cuisine and official cuisine. It has a strong taste of trout, diverse texture, a wide range of dishes, distinct seasons, and perfect and unique cooking techniques, which are good at frying, frying, roasting, rinsing, stewing, steaming, boiling and cooking. The main reason for the formation of the characteristics of Beijing cuisine is that Beijing is the capital of the whole country, with a special treasure and outstanding people. Technicians from all over the country gather here. The raw materials of the dishes are all over the country, and there are all kinds of delicacies and seasonal vegetables. The roast duck made of "stuffed duck" in Beijing is well-known at home and abroad, and the "whole duck mat" made of this raw material is even more famous. Famous products such as "Heart of Duck", "Four Treasures of Stewed Duck" and "Beijing Duck Roll" are often served alone.

With the reform and development of society, Beijing cuisine has made a leap in new cooking technology on the basis of tradition. Beijing cuisine is serving people with its simple culture, honest flavor, exquisite craftsmanship, mellow seasoning and colorful characteristics.

Appreciation of famous dishes in Beijing 17 cases;

Spiced fish, sea red fish lips, braised fish wings, stewed mullet eggs, pickled pepper fish, live fish in sauce, Luohan prawns, sea cucumber with scallion, mutton hotpot, braised white leaves with coriander, Beijing roast duck, diced chicken with soy sauce, Beijing kimchi, mustard cabbage pier, walnut cheese, fried sheep tail and shredded yam.