As the name suggests, imperial cuisine consists of recipes and dishes of the imperial kitchens, dating from the Qing Dynasty.

Essential to your Beijing dining experience is a brief tour of the many establishments that offer Beijing roast duck.

When autumn comes to Beijing and the weather cools down, hotpot becomes a favorite for locals.

Beijing has more than 250 kinds of snacks.

Fried Sauce Noodles is a northern Chinese dish consisting of thick wheat noodles topped with a mixture of stir-fried ground pork and cucumber with fermented soybean paste.

Pea-Flour Cake, which is made of white pea, is a snack people usually eat in spring.

Every year as the weather cools down, Tanghulu sales start heating up on almost every street corner in the Beijing.

There are not many restaurants selling Shao Mai in Beijing and Duyichu Shaomai Restaurant.

Man Han Quan Xi, literally the Manchu and Han Banquet, was introduced during the Qing (1644-1911) Emperor Kangxi’s reign at the government house and official residence of the upper strata.

Rolling Donkey is a kind of cake made of bean-flour and is a famous Islamic snack in Beijing.

Zha Guan Chang, or Fried Filled Sausage, started its popularity far back to the Ming Dynasty (1368-1644).

Mung Bean Milk, which first appeared about one thousand years ago, is the number one snack when people are talking about Beijing snacks.

The Beijing Daoxiangcun Foodstuff Group was first founded in 1895, near the end of Qing Dynasty (1644-1911).