China’s imperial cuisine traditions continue in Beijing

Traditional Chinese imperial cuisine, characterized by strict rituals and specific culinary customs from the Qing Dynasty, continues to be preserved in modern Beijing. Restaurants such as Fangshan, located in Beihai Park, specialize in these historical dishes. Founded in 1925 by former Qing Dynasty chefs, Fangshan aims to imitate imperial dining, including famous items like the ‘dream pastry’—a minced pork pancake once associated with Empress Dowager Cixi.

Imperial dining involved complex social and religious protocols. Banquets often began with the drinking of milk tea, and emperors would bestow food or wine upon officials who were required to perform specific rites of respect. Beyond daily meals and feasts, the imperial court also practiced sacrificial rituals involving meat offerings, such as the consumption of boiled pork at the Palace of Earthly Tranquillity. The Palace Museum also plays a role in preserving this history by maintaining artifacts like pastry molds used during the Qing era.