China cuisine is renowned all over the world for its appearance, aroma, and flavor. Its unique style of preparation, cooking and presentation can be traced to the beginnings of Chinese history more than 5,000 years ago. As the capital of China for Jin, Yuan, Ming and Qing dynasties, Beijing developed its own unique cuisines incorporating the form in the imperial kitchens of the Qing Dynasty. Among the most famous dishes or styles which found their way from the imperial court to public restaurants are Court Cuisine, Beijing Roast Duck, Tan Cuisine, Mongolian Hot Pot, and Barbecued Meat.

Court Cuisine

Court Cuisine, as the name suggests, consists of dishes once prepared exclusively for the imperial family. Every dynasty in Chinese history had an “imperial kitchen” to prepare meals for the emperor and his consorts. The dishes were not only meticulously prepared, but also included rare and expensive foodstuffs, such as bear’s nests, sharks-fins, venison, sea cucumbers, duck webs and other delicacies of land and sea. The Court Cuisine of today is based on the dishes prepared by the Qing imperial kitchens but further developed ever since.

Beijing Roast Duck

Beijing Roast Duck is prepared from specially-bred Beijing crammed duck with a unique roasting process which gives it a perfect combination of color, aroma and taste, a crisp thin skin, and a mouth-melting and delicious flavor.

Beijing Roast Duck dates back 300 years, and originated in the imperial kitchens of Jingling (today’s Nanjing).

Mutton Hot Pot

Mutton Hot Pot is a Muslim specialty. All the year round, the family, relatives, and friends would gather round the fire and eat in intimacy and warmth. It has become one of the capital’s most celebrated dishes.