Beijing cuisine has salty, rich flavors. Pork and mutton have been represented in Beijing cuisine since the Yuan, Ming and Qing Dynasty especially as a result of the dietetic influence of the Mongol and Manchus. Beijing cuisine has been also much influenced by culinary traditions from all over China, especially from Shandong cuisine, one of the eight cuisines in China. Now Beijing food does not stress strangeness or uniqueness, only delicious food made from common ingredients with tastes that are very agreeable. Beijing Duck is the number one yummy food in Beijing.
Chinese cuisine includes styles originating from the diverse regions of China, as well as from Chinese people in other parts of the world including most Asia nations. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese people due both to imperial expansion and from the trade with nearby regions in pre-modern times, and from Europe and the New World in the modern period. In addition, dairy is rarely—if ever—used in any recipes in the style.