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People also call it theCapitalCitycuisine.Beijingwas the capital city for the Liao, Jin, Yuan, Ming, and Qing Dynasties. Except for the Ming Dynasty (1368-1644), all the rulers of these dynasties were from northern nomadic tribes. For those 500-odd years, the dishes available fromBeijing's catering trade were dominated by meat dishes, which corresponded to the eating habits of the ruling class. The Mongolian rulers of the Yuan Dynasty (1271-1368) were especially fond of mutton, and 80% of the dishes in their palace were made of mutton. These mutton dishes are still made today, such as stewed mutton, instant-boiled mutton, quick-fried mutton tripe, and fried dumplings with minced mutton.

Many of the dishes classified as "Beijing" style originated in the Imperial courts, which had at their command the best of all the food inChina.

Imperial Court Cuisine

Beijingcuisine makes liberal use of stronger flavored roots and vegetables such as peppers, garlic, ginger, leek and coriander (Chinese parsley). The most popular methods are roasting, frying, stewing, braising, and steaming. It does not emphasize strangeness or uniqueness, only delicious food made from common ingredients with tastes that are very agreeable. It isChina's most typical cuisine. Because of its more northerly location,Beijingfood tends to be more substantial, to keep the body warm. Instead of rice, which is the staple diet in Cantonese cuisine, more noodles, dumplings (Jiaozi), and bread (baked, steamed or fried) are served in Beijing-style restaurants. Demonstrations of the highly skilled art of turning a lump of dough into even-sized noodles can be observed in some noodle restaurants. Prime examples ofBeijingcuisine areBeijing Roast DuckandShuan Yangrou(instant-boiled mutton) or "Hot Pot", which are especially popular in cold winter months of Beijing.

In ancient times, Beijing was the gathering place of the literati, businessmen and officials, and many skilled chefs followed these people to Beijing, bringing with them different cuisines, Shandong cuisine in particular, to the capital and greatly enriched the flavors of Beijing cuisine. The quick-frying techniques ofShandongcuisine and its use of onions greatly influencedBeijingcuisine. For example, quick-fried mutton, a popular and common dish, is a typicalBeijingdish that usesShandongcooking skills and flavoring methods. On the other hand, some of them wanted to eat the dishes of their native cuisines without leaving the city, which stimulated the development of other provincial cuisines in Beijing.

As an international city,Beijingalso offers many choices in western-style and non-Chinese cuisine, and the range of International cuisines here should satisfy even the most westernized of palates. Beyond this, there are plenty of fast food options, handy shopping expeditions or whenever you just need a cheeseburger. McDonald's, Kentucky Fried Chicken, Pizza Hut, Starbuck's Coffee, Subway Subs and Dunkin-Donuts have all established chain stores in the city.

Beijing cuisine is a combination of all Chinese famous cuisine, so this cuisine caters for all tastes. In addition it has its own local flavor which contains the Han style, the Manchu style and the Islamic style. The typical dishes, Imperial Court Food, Official Food and various snacks will stimulate your appetite.

Typical dishes include Beijing Roast Duck, instant boiled sliced mutton and the barbecue which may be seen along the streets. Beijing Roast Duck is reputed to be the tastiest dish under heaven and the first choice of visitors who want to enjoy the local flavor. There are many roast duck restaurants; but Quanjude and Bianyifang enjoy the highest reputation. When winter comes, instant boiled sliced mutton is popular. Dong Lai Shun , You Yi Shun and Neng Ren Ju are famous flavor restaurants serving this kind of boiled mutton.

Imperial Court Food and Official Food are two main branches of Beijing cuisine. They both stress a light and tender taste of the food, but the imperial court food is particular about beautiful shape of a course and prefers to use rare ingredients. The official food is developed from the household food of the aristocrats and the imperial officials. Now, the Tanjia Cuisine and Family Li Imperial Cuisine are better known as official food.

A great variety of popular snacks may be tasted. Some are made of sticky rice, like Lǘdagunr (Glutinous Rice Rolls with Sweet Bean Flour, and Sticky Rice with Sweet Fillings . Some use flour as the main ingredient, such as Fried Ring , Fried Dough Twist , Shaomai (steamed rice dumplings, and Clay Oven Rolls . Bean Juice is the favorite snack of the local people, but hasn't earned recognition from foreigners. If you are not a vegetarian, Quick-fried Tripe , Filled Sausage and Fried Liver will appeal to you.Beijing Fast Food

To experience the pleasure of Chinese food completely, it is not enough to choose something comfortingly familiar, such as sweet-and-sour pork, hoping that will taste the same as in the neighborhood restaurant back home. It may well do so, but this misses the point of a Chinese meal, with its yin-yang balance of flavors, textures and ingredients. The foods from Beijing are satisfying indeed, with sharpened, direct flavors that Westerners undoubtedly will find pleasing.

All Chinese restaurants provide diners with chopsticks and a spoon. Very few restaurants furnish forks and of course knives are not needed for Chinese food. Confucius said it was uncivilized to have knives on the dining table.

Chopsticks can be awkward at first. Perseverance is needed to get the technique right, but a Chinese meal is best enjoyed with them, and the two sticks can be surprisingly agile in practiced hands. The bottom stick is the "anvil", held firmly between the first joint of the ring finger and the lower thumb, while resting in the crook of forefinger and thumb. The top stick is held like a pen between the tip of the thumb and forefinger and pivots against the lower sticks.

Alcohol is part of Chinese folklore. In modern China, alcohol remains its important role in folklore despite many social vicissitudes. It still appears in almost all social activities, and the most common circumstances are birthday party for seniors, wedding feast and sacrifice ceremony in which liquor must be the main drink to show happiness or respect.

Alcohol always accompanies delicious dishes either when people first meet or when old friends have a reunion. China produces liquor, beer, wine, yellow wine, and fruit wine. However China mainly produces liquors distilled. The most famous Chinese liquor is Maotai, a 55-percent spirit made of wheat and sorghum that, for centuries, has been produced in Maotai Town, Guizhou province. Besides, Wuliangye and Erguotou are also popular among people.

In ancient times, wine seldom dominated, although there are evidences suggesting it had a long history. Wine and its brewing technology were once introduced from the neighboring regions in the Han, Tang and Yuan dynasties. During the Tang dynasty, wine was popular and was highly praised by many famous poets. It was served as the designated offerings for the Royal Ancestral Temple during the Yuan dynasty, since the ruler was addicted to it.

Tea is the most popular drink in China. Luk Yu, a Tang dynasty Master of Tea, wrote that drinking tea aids the digestion, especially "when sipped in the company of sweet and beautiful maidens in a pavilion by a water-lily pond or near a lacquered bridge. Most tea drinkers will not be so fortunate, but as long as the tea is good they may be willing to make allowances. In the Chinese tea ceremony, the miniature cups and teapot are doused with scaldingly hot water; tea is then placed in the pot and boiling water added. After an appropriate interval, the tea is poured and drunk at once. There are many varieties of Chinese tea, and though jasmine tea is usually served as a matter of course in restaurants, you could ask for black, fragrant green, linden or magnolia tea instead.