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 Beijing dish is usually called Jing dish and is based on imperial court and Shandong cuisine. It exhibits the greatest ingenuity and inventiveness. The school is known for its steam bread, noodles (made of wheat flour), fish, duck, and sweet bean sauce. It selects materials extensively and are crispy, fragrant and fresh. The main methods of cooking are deep-frying, sautéing, stir-frying and roasting. Fruits like pears, persimmons, apples, oranges, plums, apricots, peaches and melons are common. Dishes include: Peking Duck, Mu Shu Pork, Manderin Fish and Mongolian Roast Beef
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