Beijing is the political, cultural and diplomatic centre of China. Cultures from all over the world as well as from all over China meet and merge together. "Beijing cuisine" derives its uniqueness from the blending of many food cultures including local cuisine, Islamic cuisine, royal cuisine, feudal official cuisine etc.

     Islamic cuisine which uses mainly beef and mutton has an important place in Beijing cuisine. Donglaishun's "Mutton Hotpot" has a long standing history and is loved by many for its special taste.

     The Peking Duck, named "China's Tastiest Dish", is made of grilled "stuff duck". The two varieties of Peking Duck are hang-grilled duck represented by those served at Quanjude Restaurant and stew-grilled duck represented by those served at Bianyifang Restaurant.

     As the capital city, Beijing offers not only the finest food from all over China but also international cuisines.

Peking Roast Duck
     Peking Roast Duck is thought to be one of the most delicious dishes all over the world; most visitors coming to Beijing will never forget to have a try.

     The deliciousness of roasted duck is produced for a precious Peking Duck, one of the best meaty duck in the world. Accordingly, Peking Duck is raised in a traditional way for particular white Peking Duck. Force-fed, ducks are kept in cages which restrain them from moving about, so as to fatten them up and make the meat comparably tender.

     As far back to 400 years in the South-North Dynasty, Jiu Duck was recorded in Shi Zhen Lu (the Complete Recipes for Dishes and Beverages). In the South Song Dynasty, roasted ducks was ever a renowned dish among the restaurants. Then, they were not only the foods for the households but also the gourmet for official dinner. The recipe of roasted duck was introduced from the southern China to Dadu, capital of the Yuan Dynasty(1206-1368),, and then roasted duck was in the loyal menu for the loyal family. In the periods of Ming and Qing Dynasty, roasted duck was one of the favorable dishes of loyal families. It is said that the roasted duck was named Peking Roasted Duck for it was the favor of Emperor Qianlong and Empress Dowager Cixi.

     Peking Duck is always served in well-cut slices. The whole duck must be sliced into 120 pieces and every piece has to be perfect with the complete layers of the meat. Normally there are many dishes served with the duck, including a dish of fine-cut shallot bars, a dish of cucumber bars and finally a dish of paste-like soy of fermented wheat flour.

Mongolian Hot Pot
     Mongolian Hot Pot, also known as mutton hotpot, originally appeared in early Qing Dynasty and became popular after Manchu army passed the Shanghai Pass in 1644. Early in the 18th century, Emperor Kangxi and Qianlong catered a thousand long-life several times, and the Mongolian Hot Pot was in the menus for the treatment. Afterwards, the Mongolian Hot Pot became popular in Muslin restaurants. According to the Stories of Peking, the Mongolian Hot Pot was usually taken in the winter. In 1854, Zhengyang Restaurant was open outside Qianmen in Beijing and became the first Han restaurant offering Mongolian Hot Pot. In this restaurant, the mutton was sliced "as thick as a paper as complete", which enhanced its repute.

Imperial Official Cuisine and Medicinal Cuisine
     In the past, feudal officials were quite picky about their food, so their bland cuisine is usually exquisite and its material is always carefully selected. Tan Jia Cuisine and Hong Lou Cuisine are known as Imperial Official Cuisine.

     Tan Jia Cuisine, coming from Tan family, is especially famous. Today it is a local authorized dish only served at Beijing Hotel. Hong Lou Cuisine, the one that was described in Dream of Red Mansion, is served at Beijing Grand View Garden Hotel, Jinglun Hotel and Zhongshan Park.

     Medicinal Cuisine is also special in Beijing. Its dishes are made with rare ingredients such as ginseng, antlers, bear's paws, soft-shelled turtles etc. It is not only valuable in terms of traditional Chinese medicine but also nourishing in terms of delicacy.

Imperial Court Cuisine
     Imperial Court Cuisine, another important part of Beijing Cuisine, originates from royal kitchens where dishes and food were only cooked for the royal family. After the fall of the Qing Dynasty (1644-1911), Imperial Court Cuisine began to be popular among the common people with its original features that the raw material and the ingredients are carefully selected and the dishes are exquisitely prepared and delicately decorated in different colors with light taste and sufficient nutrition.

     Many Restaurant serve Court Cuisine in Beijing today.

Beijing snacks

     It is said that there are over two hundred kinds of snacks in Beijing, including dishes going with wine, such as Quick-Fried Tripe (Bao Du), Boiled Sheep's Head (Bai Shui Yang Tou), Flour-Pastry desserts, like Pancakes with Meat-Fillings (Rou Mo Shao Bing) and some other snacks for breakfast or as midnight snack, like Sticky Rice with Sweet Fillings (Ai Wo Wo) and Rolling Donkey (Lu Da Gun). What local Beijing people, especially elder ones like most are Mung Bean Milk (Dou Zhi), Fried Liver (Chao Gan) and Filled Sausage (Guan Chang).

     There are also lots of famous Restaurant selling snacks. Fangshan Restaurant sells Sticky Rice with Sweet Fillings and Pea-Flour Cake (Wan Dou Huang); Donglaishun Restaurant sells Cream Fried Cake (Nai You Zha Gao). In many Restaurant you may find some other things special.

     In fact, there are too many places for snacks in Beijing for you to make a decision which one to go to. So my suggestion may be helpful for you to save some time. Generally speaking, there are four places popular of this kind. One is Duyichu Restaurant, sitting at 36 Qianmen Dajie, Chongwen District. It was opened in 1738, and is famous for its Shao Mai, which has both attractive appearance and delicious taste. Another is Nanlaishun in Xuanwu District, where you can find about seventy kinds of snacks. The third place is Longfu Temple (Longfu Si) Snacks Restaurant which mainly sell Islamic Snacks. The fourth one is Evening Market Snacks Street near Donghuaemen, Wangfujing. It is a place where most common people go to have snacks. Fangshan Restaurant is a place where snacks of royal family are available.

     Apart from what are mentioned above in fixed places, you can find many other kinds along roadsides. For example, Sugar-Coated Haws on a stick (Bing Tang Hu Lu), which is sold everywhere in cold days and is one of the daintiest snacks. It looks brightly red, bearing a little sour and sweet. You can also try Roast Sweet Potato (Kao Hong Shu or Kao Bai Shu). Eat it while it is hot, fragrant, and sweet. I bet you will never forget it.

     Shish kebab (Yang Rou Chuan) is another good choice. Xingjiang Shish kebab is a snack that is popular not only in Beijing but all over the country. Mutton is strung together on a skewer and roasted over a charcoal. It is continually turned and when it is done, salt, pepper and zi ran, which is a special Xinjiang seasoning, are sprinkled over it. It is a little salty and a little hot but has no unpleasant taste.

     If you have enough time you may saunter around and drop in small Restaurant, especially when the bigger ones have closed. You will find that it won't cost you much for your dinner, which is really good. You will find steamed bread, steamed dumplings, dumplings, noodles, and family-style dishes, which you probably couldn't see in bigger ones.

Mung Tofu (Extra-thin Beancurd Skin)

     Mung Tofu is a favorable snack of local people in Beijing. It is reported that it was a food for people as early as in the Ming Dynasty. Its ingredient is the remains of materials making of green bean starch and starch noodle. Ma Tofu is grey and green in between. It is used to be fried with salt preserved vegetable and string bean.