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in, Yuan▓, Ming, and Qing dynasties. Except

uick 鈥?fried mutton tripe, and fried dumplings with minced mutton. The Qing Dynasty rulers ate ▓pork before moving to Beijing from Shenyang in northeastern China. Their cooking methods we▓re stewing, roasting, and boiling. Pork and mutton have bee▓n eq

for the Ming▓ Dy

ually represented in Beijing

cuisine since the Qi▓ng Dynasty as a result of the dietetic influence of the Manchus. Roast and stew

ed pig, pork dishes, a

nd pig's offal stewed in ceramic pots offered by the Shaguoju Restaurant (ceramic pots restaurant) were the first to b

e offered to suit the eating

preferences of the ▓Manchus. Gradually these dishes were accepted by the resid▓ents of Beijing.

nasty, all the rulers of these

Beijing w

as the gathering place of the l▓iterati and officials, and many skilled chefs followed the▓se people to Beijing. These chefs brought the differe▓nt cuisines tot eh

capital and

greatly enriched the flavors of Beijing cuisine. The Shandong, Huai-Yang, and Jiangsu-Zhejiang cuisines all stron▓gly influenced Bei

jing cuisine

. Because Shando▓ng was near Beijing, people migrated from there to Beijing to earn their living, and many worked in the catering trade. Shandong

dynasties wer

cuisine was similar to Beijing cuisine, so its dishes were quickly accepted The Sha

ndong p▓eople almost had a monopoly on the Beijing cat▓ering trade d