Peking duck is a world-renowned representative dish of Beijing cuisine. It is made from high-quality Beijing ducks using a complex roasting process, either in a hanging oven or a closed oven. The duck skin is crispy and melts in your mouth; the meat is tender, juicy, and flavorful without being greasy.

Hot pot, also known as "mutton hot pot," is a quintessential winter dish in Beijing. It's more than just a meal; it's a culinary experience imbued with ritual and social significance. The core of its appeal lies in using the simplest broth to bring out the pure, natural flavor of the mutton.

Zhajiangmian (noodles with soybean paste) is an indispensable staple in the daily lives of Beijingers and a representative home-style dish. It is a mixed noodle dish with abundant toppings and a rich, savory sauce.

Baodu (tripe) is a pioneer among traditional Beijing snacks, with a long history and loved by diners from all walks of life. Simply put, it is a dish made by quickly blanching sheep tripe (or beef tripe) in boiling water and then dipping it in a special sauce. The key is to make it "crisp and tender".