Beijing Cuisine integrates the cooking techniques of Han, Manchu, Mongolian and Hui ethnic groups, and absorbs main local dishes from all over the country. Based on Shandong Cuisine and essences of the imperial cuisine of the Ming and Qing dynasties, Beijing Cuisine has formed its own unique characteristics. Dishes prepared by Beijing chefs are soft, crisp, fresh and tender. Imperial dishes and Tanjia dishes present unique tastes, Beijing Roast Duck is a "national dish" well known both at home and abroad, in addition to Baked Meat, Instant-boiled Mutton, Braised Shark‘s Fin, Sheep‘s Head in an Earthen Pot, Fried Fingered Citron and other famous dishes. The most notable snacks include Small Steamed Corn Bread, Dragon Whisker Noodles, Pea Flour Cake, Shaomai (steamed dumplings with the dough gathered at the top), Mung Bean Milk, etc.
　　
　　Bifengtang Prawns
　　Clean prawns, fry them with coil and take them out until prawns become golden red. Then prepare prawns with Hong Kong‘s Bifengtang cooking techniques. This dish is salty, delicious, aromatic and slightly spicy, with a garlic smell.
　　
　　Donglaishun Instant-boiled Mutton
　　Donglaishun Restaurant mainly serves Instant-boiled Mutton, which is tender. delicious and refreshing, not greasy at all. It also offers various kinds of snacks to customers after instant-boiled mutton is served. Known as No.] Instant-boiled Mutton in China. Donglaishun Instant-boiled Mutton was named as a famous Chinese dish by the Domestic Trade Bureau in March, 2000.
　　
　　Steamed Grouper in Clear Soup
　　Kill and clean the grouper, then steam it for seven to eight minutes. The ready-made grouper is delicious with tender and refreshing meat. It will be more delicious if you eat the fish with seasonings.
　　
　　Butter and Large Shark‘s Fin
　　Prepare ice fish slices, place the slices on a plate in the shape of a flower, and steam it until the fish is done. Stew shark‘s fin with both traditional and Western techniques. This dish has a unique taste, with delicious shark‘s fin, chicken, milk, icefish and shrimps. This dish is prepared according to a folk legend about "Butterflies Love Flowers."