There are dozens of roast duck restaurants in Beijing, but there are only two main cooking methods: hung oven and closed oven. The two different methods make ducks totally different flavors. Peking duck is sold everywhere in Beijing from the time-honored Chinese brand "Quanjude" and "Bianyifang", to the major supermarkets on the streets and alleys. 

What are the eight traditional pastries? Today, the traditional "Jingbajian" is made in four steps: kneading flour with oil, sugar, etc., rolling wrappers, stuffing, and baking. According to the different fillings, they're divided into eight types and two categories: "Shangsiyang" and "Xiasiyang".

Beijing's specialty, Fu Ling Bing, was originally a court food in the later years of the Qing Dynasty. Fu Ling Bing, also known as Fu Ling Jia Bing, is a restorative traditional dessert in Beijing. The making process is as follows: first, use Fu Ling cream and fine white flour to make pancakes and then sandwich them together with a mix of honey, sugar, and candid nuts.

According to the historical record, Tanghulu was first made in old ways in the Song Dynasty, and in the Qing Dynasty it became popular in various places. It can be seen in tea houses, theaters, streets and alleys, and has now become a traditional snack in China. Tanghulu is suitable for all ages. It can help whet the appetite, beautify the skin, enhance intelligence, combat fatigue, and expel heat.

Beijing preserved fruit is one of the traditional snacks. It is famous in Beijing, well-known throughout China, and exported to foreign countries. China has been making preserved fruit for more than 1,000 years. In ancient books, there are many records of pickling fruits with honey.

Erguotou is brewed in the special natural environment of Beijing. Its production techniques. Erguotou is made by only taking the second pot of wine. In the brewing process, firstly add cold water to produce the first pot of wine. This pot of wine is spicy, strong and mixed with more impurities, and it is very uncomfortable after drinking, so the first pot of wine is abandoned.

Beijing Liubiju pickle shop was built around the Jiajing period of the Ming Dynasty and was named for its six necessities about product quality as its business philosophy. Founded by the three Zhao brothers from Linfen County, Shanxi Province, Liubiju has a history of more than 470 years and is one of the famous time-honored brands in Beijing. The pickles it makes are famous for their rich aroma, freshness, sweetness and crispiness, which have been praised by literati since the Qing Dynasty.

"Lvdagun" is a long roll made of rhubarb rice and fillings. Soybean flour is rolled which looks like a rolling donkey, hence the name. The raw materials of "Lvdagun" include yellow rhubarb rice, soybean flour, sugar, sesame oil, osmanthus flowers, nuts and so on. Its production is divided into three processes: making dough, making the filling, and stuffing. The finished "Lvdagun" is covered with soybean flour, with a golden brown appearance, sweet filling, and soft and unique taste, which is a traditional snack suitable for all ages.

Wandouhuang is a seasonal dessert in Beijing's spring and summer. Originally a folk snack, it was later introduced to the imperial court. The Wandouhuang of the Qing Dynasty uses high-quality white peas as raw materials, and the finished product is light yellow. The taste is sweet, refreshing and cool.

Aiwowo is a halal-style snack made with glutinous rice in Beijing, which is characterized by its snow-white color, ball-like shape, sticky texture, and sweet taste. Not only do Beijingers love this snack, but even people from other provinces often want to taste this nationally famous halal snack. Snack bars in Beijing sell Aiwowo from the Lunar New Year Festival to early autumn, so it is also a spring and autumn snack. Now Aiwowo is available all year round.