Beijing cuisine

File:Menkuang Luzhu.jpg

Beijing cuisine in Menkuang Hutong, which is a century-old restaurant

Beijing cuisine, also known as Jing cuisine, Mandarin cuisine and Peking cuisine and formerly as Beiping cuisine, is the local cuisine of Beijing, the national capital of China.

Background

As Beijing has been the capital of China for centuries, its cuisine is influenced by culinary traditions from all over China, but the style that has the greatest influence on Beijing cuisine is that of the eastern coastal province of Shandong.<ref name=BJCRS1>Wang, Juling, Famous Dishes of Famous Restaurant in Beijing, Golden Shield Publishing House in Beijing, December, 2000, Template:ISBN</ref><ref name=BJCRS2>Xu, Chengbei, Ancient Beijing, Customs of the General Populace of Ancient Beijing, Jiangsu Fine Arts Publishing House in Nanjing, September, 1999, Template:ISBN</ref><ref name=BJCRS3>Hua Mengyang and Zhang Hongjie, Lives of the residents of Ancient Beijing, Shandong Pictorial Publishing House in Jinan, June, 2000, Template:ISBN</ref><ref name=BJCRS4>Du, Fuxiang and Guo, Yunhui, Famous Restaurants in China, China Tourism Publishing House in Beijing, 1982</ref> Beijing cuisine has itself, in turn, also greatly influenced other Chinese cuisines, particularly the cuisine of Liaoning, the Chinese imperial cuisine and the Chinese aristocrat cuisine.<ref name="BJCRS1"/><ref name="BJCRS2"/><ref name="BJCRS3"/><ref name="BJCRS4"/>

Another tradition that influenced Beijing cuisine (as well as influenced by the latter itself) is the Chinese imperial cuisine that originated from the "Emperor's Kitchen" (Template:Zh), which referred to the cooking facilities inside the Forbidden City, where thousands of cooks from different parts of China showed their best culinary skills to please the imperial family and officials. Therefore, it is sometimes difficult to determine the actual origin of a dish as the term "Mandarin" is generalised and refers not only to Beijing, but other provinces as well. However, some generalisation of Beijing cuisine can be characterised as follows: Foods that originated in Beijing are often snacks rather than main courses, and they are typically sold by small shops or street vendors. There is emphasis on dark soy paste, sesame paste, sesame oil and scallions, and fermented tofu is often served as a condiment. In terms of cooking techniques, methods relating to different ways of frying are often used.<ref name="BJCRS1"/><ref name="BJCRS4"/> There is less emphasis on rice as an accompaniment as compared to many other regions in China, as local rice production in Beijing is limited by the relatively dry climate.

Many dishes in Beijing cuisine that are served as main courses are derived from a variety of Chinese Halal foods, particularly lamb and beef dishes,<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> as well as from Huaiyang cuisine.

Huaiyang cuisine has been praised since ancient times in China and it was a general practice for an official travelling to Beijing to take up a new post to bring along with him a chef specialising in Huaiyang cuisine. When these officials had completed their terms in the capital and returned to their native provinces, most of the chefs they brought along often remained in Beijing. They opened their own restaurants or were hired by wealthy locals.<ref name="BJCRS1"/><ref name="BJCRS4"/> The imperial clan of the Ming dynasty, the House of Zhu, who had ancestry from Jiangsu Province, also contributed greatly in introducing Huaiyang cuisine to Beijing when the capital was moved from Nanjing to Beijing in the 15th century, because the imperial kitchen was mainly Huaiyang style. The element of traditional Beijing culinary and gastronomical cultures of enjoying artistic performances such as Beijing opera while dining directly developed from the similar practice in the culture of Jiangsu and Huaiyang cuisines.<ref name="BJCRS1"/><ref name="BJCRS2"/><ref name="BJCRS3"/><ref name="BJCRS4"/><ref name=BJCRS5>Bai, Zhongjian, Legends of Historical Business in Beijing, China Tourism Publishing House in Beijing, 1993, Template:ISBN</ref>

Chinese Islamic cuisine is another important component of Beijing cuisine and was first prominently introduced when Beijing became the capital of the Yuan dynasty. However, the most significant contribution to the formation of Beijing cuisine came from Shandong cuisine, as most chefs from Shandong Province came to Beijing en masse during the Qing dynasty. Unlike the earlier two cuisines, which were brought by the ruling class such as nobles, aristocrats and bureaucrats and then spread to the general populace, the introduction of Shandong cuisine begun with serving the general populace, with much wider market segment, from wealthy merchants to the working class.

History

The Qing dynasty was a major period in the formation of Beijing cuisine. Before the Boxer Rebellion, the foodservice establishments in Beijing were strictly stratified by the foodservice guild. Each category of the establishment was specifically based on its ability to provide for a particular segment of the market. The top ranking establishments served nobles, aristocrats, and wealthy merchants and landlords, while lower ranking establishments served the populace of lower financial and social status. It was during this period when Beijing cuisine gained fame and became recognised by the Chinese culinary society, and the stratification of the foodservice was one of its most obvious characteristics as part of its culinary and gastronomic cultures during this first peak of its formation.<ref name="BJCRS1"/><ref name="BJCRS2"/><ref name="BJCRS3"/><ref name="BJCRS4"/>

The official stratification was an integral part of the local culture of Beijing and it was not finally abolished officially after the end of the Qing dynasty, which resulted in the second peak in the formation of Beijing cuisine. Meals previously offered to nobles and aristocrats were made available to anyone who could afford them instead of being restricted only to the upper class. As chefs freely switched between jobs offered by different establishments, they brought their skills that further enriched and developed Beijing cuisine. Though the stratification of food services in Beijing was no longer effected by imperial laws, the structure more or less remained despite continuous weakening due to the financial background of the local clientele. The different classes are listed in the following subsections.<ref name="BJCRS1"/><ref name="BJCRS2"/><ref name="BJCRS3"/><ref name="BJCRS4"/><ref name="BJCRS5"/>

Zhuang

Zhuang (Template:Zh), or zhuang zihao (Template:Zh) were the top-ranking foodservice establishments, not only in providing foods, but entertainment as well. The form of entertainment provided was usually Beijing opera, and establishments of this class always had long-term contracts with an opera troupe to perform onsite or contracts with famous performers, such as national-treasure-class performers, to perform onsite, though not on a daily basis. Establishments of this category only accepted customers who came as a group and ordered banquets by appointment, and the banquets provided by establishments of this category often included most, if not all tables, at the site. The bulk foodservice business was catering at customers' homes or other locations, often for birthdays, marriages, funerals, promotions and other important celebrations and festivals. When catering, these establishments not only provided what was on the menu, but fulfilled customers' requests.

Leng zhuangzi (Template:Zh) lacked any rooms to host banquets, and thus their business was purely catering.

Tang

Tang (Template:Zh), or tang zihao (Template:Zh), are similar to zhuang establishments, but the business of these second-class establishments were generally evenly divided among onsite banquet hosting and catering (at customers' homes). Establishments of this class would also have long-term contracts with Beijing opera troupes to perform onsite, but they did not have long-term contracts with famous performers, such as national-treasure-class performers, to perform onsite on regular basis; however these top performers would still perform at establishments of this category occasionally. In terms of catering at the customers' sites, establishments of this category often only provided dishes strictly according to their menu.

Ting

Ting (Template:Zh), or ting zihao (Template:Zh) are foodservice establishments which had more business in onsite banquet hosting than catering at customers' homes. For onsite banquet hosting, entertainment was still provided, but establishments of this category did not have long-term contracts with Beijing opera troupes, so that performers varied from time to time, and top performers usually did not perform here or at any lower-ranking establishments. For catering, different establishments of this category were incapable of handling significant catering on their own, but generally had to combine resources with other establishments of the same ranking (or lower) to do the job.

Yuan

File:京醬園.jpg

A Jing Jiang Yuan (京醬園) near Beihai, circa 1879.

Yuan (Template:Zh), or yuan zihao (Template:Zh) did nearly all their business in hosting banquets onsite. Entertainment was not provided on a regular basis, but there were stages built onsite for Beijing opera performers. Instead of being hired by the establishments like in the previous three categories, performers at establishments of this category were usually contractors who paid the establishment to perform and split the earnings according to a certain percentage. Occasionally, establishments of this category would be called upon to help cater at customers' homes, but had to work with others, never taking the lead as establishments like the ting.

Lou

Lou (Template:Zh), or lou zihao (Template:Zh) did the bulk of their business hosting banquets onsite by appointment. In addition, a smaller portion of the business was in serving different customers onsite on a walk-in basis. Occasionally, when catering at customers' homes, establishments of this category would only provide the few specialty dishes they were famous for.

Ju

Ju (Template:Zh), or ju zihao (Template:Zh) generally divided their business evenly into two areas: serving different customers onsite on a walk-in basis, and hosting banquets by appointment for customers who came as one group. Occasionally, when catering at the customers' homes, establishments of this category would only provide the few specialty dishes they were famous for, just like the lou. However, unlike those establishments, which always cooked their specialty dishes on location, establishment of this category would either cook on location or simply bring the already-cooked food to the location.

Zhai

Zhai (Template:Zh), or zhai zihao (Template:Zh) were mainly in the business of serving different customers onsite on a walk-in basis, but a small portion of their income did come from hosting banquets by appointment for customers who came as one group. Similar to the ju, when catering at customers’ homes, establishments of this category would also only provide the few specialty dishes they are famous for, but they would mostly bring the already-cooked dishes to the location, and would only cook on location occasionally.

Fang

Fang (Template:Zh), or fang zihao (Template:Zh). Foodservice establishments of this category generally did not offer the service of hosting banquets made by appointment for customers who came as one group, but instead, often only offered to serve different customers onsite on a walk-in basis. Establishments of this category or lower would not be called upon to perform catering at the customers' homes for special events.

Guan

Guan (Template:Zh), or guan zihao (Template:Zh). Foodservice establishments of this category mainly served different customers onsite on a walk-in basis, and in addition, a portion of the income would be earned from selling to-goes.

Dian

Dian (Template:Zh), or dian zihao (Template:Zh). Foodservice establishments of this category had their own place, like all previous categories, but serving different customers to dine onsite on a walk-in basis only provided half of the overall income, while the other half came from selling to-goes.

Pu

Pu (Template:Zh), or pu zihao (Template:Zh). Foodservice establishments of this category ranked next to the last, and they were often named after the owners' last names. Establishments of this category had fixed spots of business for having their own places, but smaller than dian, and thus did not have tables, but only seats for customers. As a result, the bulk of the income of establishments of this category was from selling to-goes, while income earned from customers dining onsite only provided a small portion of the overall income.

Tan

Tan (Template:Zh), or tan zihao (Template:Zh). The lowest ranking foodservice establishments without any tables, and selling to-goes was the only form of business. In addition to name the food stand after the owners' last name or the food sold, these food stands were also often named after the owners' nicknames.

Notable dishes and street foods

Meat and poultry dishes

File:Jing Jiang Rou Si 01.jpg

Jing jiang rou si

English	Image	Traditional Chinese	Simplified Chinese	Pinyin	Notes
Beef wrapped in pancake		lang}}	lang}}	lang}}
Beggar's Chicken	File:Beggar's Chicken by Hangzhou's "Mountain Beyond Mountain" Restaurant.jpg	lang}}	lang}}	lang}}	lang}} (Template:Zh).<ref>Lo, Eileen Yin-Fei (1999). "Chinese Classics", The Chinese Kitchen, calligraphy by San Yan Wong, 1st Edition, New York, New York: William Morrow and Company, 416. Template:ISBN.</ref>
Cold pig's ears in sauce		lang}}	lang}}	lang}}
Dried soy milk cream in tight roll with beef fillings		lang}}	lang}}	lang}}
Fried dry soybean cream with diced meat filling		lang}}	lang}}	lang}}
Fried meatballs		lang}}	lang}}	lang}}
Fried pig's liver wrapped in Chinese small iris		lang}}	lang}}	lang}}
Fried triangle		lang}}	lang}}	lang}}
Fried wheaten pancake with meat and sea cucumber fillings		lang}}	lang}}	lang}}
Glazed fried egg cake		lang}}	lang}}	lang}}
Goat/sheep's intestine filled with blood		lang}}	lang}}	lang}}
Hot and sour soup	File:Mmm... hot and sour soup (7218396478).jpg	lang}}	lang}}	lang}}
Instant-boiled mutton	File:Instant-boiled mutton with sesame sauce.jpg	lang}}	lang}}	lang}}	A variant of hot pot which usually features boiled water as base (no additional spices) and mutton as the main type of meat.
Lard with flour wrapping glazed in honey		lang}}	lang}}	lang}}
Lotus ham		lang}}	lang}}	lang}}
Lotus-shaped cake with chicken		lang}}	lang}}	lang}}
Meatball soup		lang}}	lang}}	lang}}
Meat in sauce		lang}}	lang}}	lang}}
Meat wrapped in thin mung bean flour pancake		lang}}	lang}}	lang}}
Moo shu pork	File:Mu xu rou.jpg	lang}}	lang}}	lang}}	Literally "wood shavings meat"
Napa Cabbage Hot pot		lang}}	lang}}	lang}}	A variant of hot pot of Northeast China origin. Its main ingredients are pickled Napa cabbage, cooked pork belly and other meats, and other typical dishes include leaf vegetables, mushrooms, wontons, egg dumplings, tofu, and seafood. The cooked food is usually eaten with a dipping sauce.
Peking barbecue	File:Beijing Style barbecue.jpg	lang}}	lang}}	lang}}
Peking duck	File:Gastronomia china-Pato a la pekinesa5251.JPG	lang}}	lang}}	lang}}	Usually served with pancakes
Peking dumpling		lang}}	lang}}	lang}}
Peking wonton		lang}}	lang}}	lang}}
Pickled Chinese cabbage with blood-filled pig's intestines		lang}}	lang}}	lang}}
Pickled meat in sauce		lang}}	lang}}	lang}}
Plain boiled pork		lang}}	lang}}	lang}}
Pork in broth		lang}}	lang}}	lang}}
Pork shoulder	File:Eisbein, 水晶肘子.jpg	lang}}	lang}}	lang}}
Quick-fried tripe	File:爆肚.jpg	lang}}	lang}}	lang}}
Roasted meat		lang}}	lang}}	lang}}	Could be either beef, pork or mutton
Shredded mung bean skin salad		lang}}	lang}}	lang}}
Soft fried tenderloin		lang}}	lang}}	lang}}
Stewed pig's organs		lang}}	lang}}	lang}}
Stir-fried tomato and scrambled eggs	File:TOMATOANDEGG GGSLDWT.jpg	lang}}	lang}}	lang}}
Sweet and sour spare ribs	File:HK CWB 銅鑼灣 Causeway Bay 溫莎大廈 Windsor House mall shop 稻香酒家 Tao Heung Restaurant 糖醋排骨 Sweet and Sour Ribs September 2022 Px3 01.jpg	lang}}	lang}}	lang}}
Sweet stir-fried mutton / lamb		lang}}	lang}}	lang}}
Wheaten cake boiled in meat broth	File:Luzhu Huoshao at Puhuangyu (20211114180041).jpg	lang}}	lang}}	lang}}

Fish and seafood dishes

English	Traditional Chinese	Simplified Chinese	Pinyin	Notes
Abalone with peas and fish paste	lang}}	lang}}	lang}}	The dish's name literally means "toad abalone".
Boiled fish in household-style	lang}}	lang}}	lang}}
Braised fish	lang}}	lang}}	lang}}
Egg and shrimp wrapped in corn flour pancake	lang}}	lang}}	lang}}
Fish cooked with five kinds of sliced vegetable	lang}}	lang}}	lang}}
Fish cooked with five-spice powder	lang}}	lang}}	lang}}
Fish in vinegar and pepper	lang}}	lang}}	lang}}
Fish soaked in soup	lang}}	lang}}	lang}}
Sea cucumber with quail egg	lang}}	lang}}	lang}}	The dish's name literally means "the black dragon spits out pearls".
Shrimp chips with egg	lang}}	lang}}	lang}}	The dish's name literally means "the goldfish playing with the lotus".
Soft fried fish	lang}}	lang}}	lang}}

Noodles (both vegetarian and non-vegetarian)

English	Image	Traditional Chinese	Simplified Chinese	Pinyin	Notes
Naked oats noodle		lang}}	lang}}	lang}}
Noodles with thick gravy	File:Dalumian at Changranju Restaurant, Beijing (20211117173259).jpg	lang}}	lang}}	lang}}
Sesame Sauce Noodles	File:Noodles with sesame sauce before stirring (20220726112356).jpg	lang}}	lang}}	lang}}	A popular noodle dish in Northern China. The sesame sauce is mainly made of sesame paste and sesame oil. In American cooking, the sesame paste is often substituted by peanut butter.
Zhajiangmian	File:Noodles with diced meat soybean paste with 8 toppings (20210112174522).jpg	lang}}	lang}}	lang}}

Pastries

English	Image	Traditional Chinese	Simplified Chinese	Pinyin	Notes
Fried butter cake	File:杏仁豆腐 奶油炸糕.JPG	lang}}	lang}}	lang}}
Fried cake with fillings		lang}}	lang}}	lang}}
Fried sesame egg cake		lang}}	lang}}	lang}}	The dish's name literally means "open mouth and laugh/smile".
Fried tofu with egg wrapping		lang}}	lang}}	lang}}
Jiaoquan	File:Jiaoquan.jpg	lang}}	lang}}	lang}}	Shaped like a fried doughnut, but has a crispier texture
Steamed egg cake		lang}}	lang}}	lang}}
Sachima	File:Sacima.jpg	沙琪瑪	沙琪玛	lang}}	Chinese pastry of Manchu origin similar looking to Rice Krispies Treats but different in taste
Yellow pea cake		豌豆黃	豌豆黄	lang}}	made from sweetened pea puree

Vegetarian

File:Bingtanghulu.JPG

Bingtanghulu

File:Douzhi.JPG

A bowl of douzhi (left) with breakfast items

File:酸奶 - Yoghurt - Йогурт @Wangfujing Food Market (9466868922).jpg

Nai lao (Beijing yogurt)

File:MungBeanJelly.jpg

Liangfen

File:Shaobing5.jpg

Shaobing

File:Chinese Tangyuan.jpeg

Traditional tangyuan with a sweet sesame filling

File:窝窝头 (7376312092).jpg

Wotou

File:Watermelon Agar Jelly.jpg

Xi gua lao

File:Zongzi.jpg

Zongzi both ready to eat (left) and still wrapped in a bamboo leaf (right)

English	Traditional Chinese	Simplified Chinese	Pinyin	Notes
Baked sesame seed cake	lang}}	lang}}	lang}}
Baked wheaten cake	lang}}	lang}}	lang}}
Bean jelly	lang}}	lang}}	lang}}
Bean paste cake	lang}}	lang}}	lang}}
Beijing yoghurt	lang}}	lang}}	lang}}
Buckwheat cake	lang}}	lang}}	lang}}
Cake with bean paste filling	lang}}	lang}}	lang}}
Candied fruit	lang}}	lang}}	lang}}
Chatang / Miancha / Youcha	lang}}	lang}}	lang}}
Chestnut broth	lang}}	lang}}	lang}}
Chestnut cake with bean paste	lang}}	lang}}	lang}}
Chinese cabbage in mustard	lang}}	lang}}	lang}}
Crisp fritter	lang}}	lang}}	lang}}
Crisp fritter with sesame	lang}}	lang}}	lang}}
Crisp noodle	lang}}	lang}}	lang}}
Crisp thin fritter twist	lang}}	lang}}	lang}}
Deep-fried dough cake	lang}}	lang}}	lang}}
Dried fermented mung bean juice	lang}}	lang}}	lang}}
Dried soy milk cream in tight rolls	lang}}	lang}}	lang}}
Fermented mung bean juice	lang}}	lang}}	lang}}
Freshwater snail-shaped cake	lang}}	lang}}	lang}}
Fried cake	lang}}	lang}}	lang}}
Fried cake glazed in malt sugar	lang}}	lang}}	lang}}
Fried dough twist	lang}}	lang}}	lang}}
Fried ring	lang}}	lang}}	lang}}
Fried sugar cake	lang}}	lang}}	lang}}
Fuling pancake sandwich	lang}}	lang}}	lang}}
Glazed / candied Chinese yam	lang}}	lang}}	lang}}
Glazed steamed glutinous rice cake	lang}}	lang}}	lang}}
Glazed thin pancake with Chinese yam and jujube stuffing	lang}}	lang}}	lang}}
Glutinous rice ball	lang}}	lang}}	lang}}
Glutinous rice cake	lang}}	lang}}	lang}}
Glutinous rice cake roll	lang}}	lang}}	lang}}
Hawthorn cake	lang}}	lang}}	lang}}
Honeycomb cake	lang}}	lang}}	lang}}
Iced fruit	lang}}	lang}}	lang}}
Jellied beancurd	lang}}	lang}}	lang}}
Kidney bean roll	lang}}	lang}}	lang}}
Lama cake	lang}}	lang}}	lang}}
Millet zongzi	lang}}	lang}}	lang}}
Mung bean cake	lang}}	lang}}	lang}}
Noodle roll	lang}}	lang}}	lang}}
Pancake	lang}}	lang}}	lang}}
Pease pudding	lang}}	lang}}	lang}}
Preserved fruit	lang}}	lang}}	lang}}
Purple vine cake	lang}}	lang}}	lang}}
Rice and jujube cake	lang}}	lang}}	lang}}
Rice and white kidney bean cake with jujube	lang}}	lang}}	lang}}
Rice cake with bean paste	lang}}	lang}}	lang}}
Shortening cake	lang}}	lang}}	lang}}
Soybean flour cake	lang}}	lang}}	lang}}
Stir fried hawthorn	lang}}	lang}}	lang}}
Stir-fried starch knots	lang}}	lang}}	lang}}
Suncake	lang}}	lang}}	lang}}	Not to be confused with Taiwanese suncake, whose name in Chinese is (Template:Zh) translates more literally as "sun cookie".
Sweet flour cake	lang}}	lang}}	lang}}
Sweet hard flour cake	lang}}	lang}}	lang}}
Sweet potato starch jelly	lang}}	lang}}	lang}}
Sweetened baked wheaten cake	lang}}	lang}}	lang}}
Tanghulu	lang}}	lang}}	lang}}
Tangyuan	lang}}	lang}}	lang}}
Thin millet flour pancake	lang}}	lang}}	lang}}
Thin pancake	lang}}	lang}}	lang}}
Thin pancake of lard	lang}}	lang}}	lang}}
Thousand-layered cake	lang}}	lang}}	lang}}
Veggie roll	lang}}	lang}}	lang}}	Not to be confused with spring rolls.
Watermelon jelly	lang}}	lang}}	lang}}
Wotou	lang}}	lang}}	lang}}
Xing ren cha	lang}}	lang}}	lang}}
Xingren doufu	lang}}	lang}}	lang}}
Yellow cake	lang}}	lang}}	lang}}

Beijing delicacies

• Deep-fried pie
• Soy bean curd

Restaurants known for Beijing cuisine

Numerous traditional restaurants in Beijing are credited with great contributions in the formation of Beijing cuisine, but many of them have gone out of business.<ref name="BJCRS1"/><ref name="BJCRS2"/><ref name="BJCRS3"/><ref name="BJCRS4"/><ref name="BJCRS5"/><ref name=BJCRS7>Ma, Jing, Beijing Culinary Guide, China Light Industry Publishing House in Beijing, January 2002, Template:ISBN/TS.2143</ref><ref name=BJCRS8>Hou, Shiheng, Historical Business in Beijing, 1st Edition, Chinese Environmental Science Publishing House in Beijing, 1991, Template:ISBN</ref><ref name=BJCRS9>Hou, Shiheng, Historical Business in Beijing, Chinese Foreign Trade Publishing House in Beijing, 1998, Template:ISBN</ref><ref name=BJCRS10>Xu, Chengbei, Ancient Beijing, Change of Qianmen, Jiangsu Fine Arts Publishing House in Nanjing, September, 2000, Template:ISBN</ref><ref name=BJCRS11>Yin, Qingmin, Historical Business Establishments in Beijing, Shining Daily Publishing House in Beijing, 2004, Template:ISBN</ref><ref name=BJCRS12>Zhou, Jianduan, Old Memory of Beijing, Social Life and Customs, Southern Cantonese Publishing House in Hong Kong, 1987, Template:ISBN</ref> However, some of them managed to survive until today, and some of them are:

File:Bianyifang.jpg

The introduction board at the Bianyifang describes the restaurant's history

• Bai Kui (白魁): established in 1780
• Bao Du Feng (爆肚冯): established in 1881, also known as Ji Sheng Long (金生隆)
• Bianyifang: established in 1416, the oldest surviving restaurant in Beijing
• Cha Tang Li (茶汤李), established in 1858
• Dao Xiang Chun (稻香春): established in 1916
• Dao Xian Cun (稻香村): established in 1895
• De Shun Zhai (大顺斋): established in the early 1870s
• Dong Lai Shun (东来顺): established in 1903
• Dong Xin Shun (东兴顺): also known as Bao Du Zhang (爆肚张), established in 1883
• Du Yi Chu (都一处): established in 1738
• Dou Fu Nao Bai (豆腐脑白): established in 1877, also known as Xi Yu Zhai (西域斋)
• En Yuan Ju (恩元居), established in 1929
• Fang Sheng Zhai (芳生斋), also known as Nai Lao Wei (奶酪魏), established in 1857
• Hong Bin Lou (鸿宾楼): established in 1853 in Tianjin, relocated to Beijing in 1955.
• Jin Sheng Long (金生隆): established in 1846
• Kao Rou Ji (烤肉季): established in 1828
• Kao Rou Wan (烤肉宛): established in 1686
• Liu Bi Ju (六必居) established in 1530
• Liu Quan Ju (柳泉居): established in the late 1560s, the second oldest surviving restaurant in Beijing
• Nan Lai Shun (南来顺): established in 1937
• Nian Gao Qian (年糕钱): established in early 1880s
• Quanjude (全聚德): established in 1864
• Rui Bin Lou (瑞宾楼): originally established in 1876
• Sha Guoo Ju (砂锅居), established in 1741
• Tian Fu Hao (天福号): established in 1738
• Tian Xing Ju (天兴居):, established in 1862
• Tian Yuan Jian Yuan (天源酱园): established in 1869
• Wang Zhi He (王致和): established in 1669
• Wonton Hou (馄饨侯): established in 1949
• Xi De Shun (西德顺): also known as Bao Du Wang (爆肚王), established in 1904
• Xi Lai Shun (西来顺): established in 1930
• Xian Bing Zhou (馅饼周): established in 1910s, also known as Tong Ju Guan (同聚馆)
• Xiao Chang Chen (小肠陈): established in the late 19th century
• Xin Yuan Zhai (信远斋), established in 1740
• Yang Tou Man (羊头马): established in the late 1830s
• Yi Tiao Long (壹条龙): established in 1785