Beijing cuisine is a hodgepodge, which is based on northern cuisine and is formed after absorbing local flavors. Beijing, with its special status as the capital city, integrates the national culinary skills, constantly absorbs the food essences from all over the country, the palace flavor of Manchu and Han nationalities and the essence of Shandong cuisine, one of the eight northern cuisines, which brings glory to Beijing cuisine.

Roast duck and instant-boiled mutton are the most distinctive dishes in Beijing. Roast duck is a famous dish in Beijing. Instant-boiled mutton, roast beef and roast mutton used to be eaten by ethnic minorities in the north. Now, instant-boiled mutton is rich in ingredients and delicious, and its preparation method is almost a household name.

Beijing cuisine is characterized by cooking methods such as oil explosion, salt explosion, sauce explosion, soup explosion, water explosion, pot explosion, bad frying, white grilling, roasting and rinsing. It has a wide range of materials, various colors and exquisite seasoning, and its taste is characterized by salty, sweet, sour, spicy, stinky and maotai. Good at cooking mutton dishes, such as instant-boiled mutton. The dishes with pork as the raw material adopt the cooking methods of white boiling, burning and burning, which is even more original.