Dining

Since Beijing has been the capital of China for centuries, Beijing cuisine, also known as Jing cuisine, is influenced by culinary traditions from all over China. Take the most notable dishes, Peking Duck and Instant-boiled mutton as an example: Bianyifang, the oldest Peking Duck restaurant in operation in Beijing, was moved to Beijing from Nanjing in 1614. Instant-boiled mutton was discovered by a chef, who served Kublai Khan, the Khagan of the Mongol Empire. For that reason, the Instant-boiled mutton is also referred to as Mongolian Hot Pot.

Often, snacks are more valued than the main courses, including the thousand-layered cake (Chinese imperial cuisine that originated from the "Emperor's Kitchen"), fried cake glazed in melted sugar, fermented mung bean juice and pea pudding.

One of the most unique characteristics of Beijing cuisine is the stratification of the food service.

In terms of foodservice establishments, the ones whose names end with the Chinese character of Zhuang, refer to the top-ranking foodservice establishments, with not only providing food, but also entertainment. This category of foodservice establishments served nobles, aristocrats, wealthy merchants and landlords, while lower ranking foodservice establishments whose names end with the Chinese character of Ju, Guan, Dian and Pu, served the population of people with lower financial and social status.