The recipe of Beijing preserved fruit originates from Chinese imperial cuisine. Chefs, who hoped to serve fresh fruits to emperors all year round, assorted and soaked them in honey in order to offer fruits for emperors at any time. Later, with popularization of the recipe outside the imperial palace, workshops for preserved fruit production emerged in Beijing.

Known for pleasant sweetness and sourness, smooth and delicious taste, and thick fruit flavor, Beijing fruit preserves have built up with over one thousand varieties and several hundred specifications including all kinds of products like preserved apricot, preserved pear and preserved begonia, all of which have been labeled as green foods.