* Peking Duck (北京烤鸭)

* Hot and Sour Soup (酸辣汤)

* Peking Barbecue (烤肉/北京烤肉)

* Mutton Hot pot (涮羊肉)

* Sweetened Vinegar Spareribs (糖醋排骨)

* Stir Fried Tomatoes with Scrambled Eggs (西红柿炒鸡蛋 xīhóngshì chǎo jīdàn)

* Sweet Stir Fried Mutton/Lamb (它似蜜) (Ta Si Mi)

* Plain Boiled Pork (白肉) (Bai Rou)

* Fried Small Meatballs (炸丸子) (Zha Xiao Wan Zi)

* Fried Pig Liver wrapped in Chinese Small Iris (Iris pallasii) (炸卷肝) (Zha Juan Gan)

* Fried Intestines (炸白肠) (Zha Bai Chang)

* Fried Intestines with Pork and Liver Stuffing (炸鹿尾) (Zhao Lu Wei)

* Shredded Skin Salad (拌皮丝) (Ban Si Pi)

* Cold Pig ears in Sauce (拌双脆) (Ban Shuang Cui)

* Pickled Chinese Cabbage with Blood Filled Intestines (酸菜血肠) (suan cai xue chang)

* Sauced Meat (酱肉) (Jiang Rou)

* Pickled Sauced Meat (清酱肉) (Qing Jiang Rou)

* Upper Parts of the Pork Hand/Leg (水晶肘子) (Shui Jing Zhou Zi)

* Three Non-Stickiness (三不粘 ; San Bu Nian)

* Wood shavings meat 木须肉 (Moo shu pork)

* Quick-Fried Tripe (mainly intestines) (爆肚) (Bao Du)

* Steamed Dumpling with Dough atop (烧麦) (Shao Mai)

* Stir Fried Liver (炒肝) (Chao Gan)

* Fork roasted meat 叉烧肉 (Char siu)

* Fried Triangle (炸三角) (Zha San Jiao)

* Roast (Mutton/Beef/Pork (烧牛/羊/猪肉) (Shao Niu/Yang/Zhu Rou)

* Fried Intestine (灌肠) (Guan Chang)

* Peking Dumpling (饺子/北京饺子) (Jiaozi/Beijing Jiaozi)

* Peking wonton (馄饨/北京馄饨) (Hun Tun/Beijing Huntun)

* Braised fish (酥鱼) (Su Yu)

* Soft fried fish (软炸鱼) (Ruan Zha Yu)

* Fish cooked with five spices (五香鱼) (Wu Xiang Yu)

* Fish cooked with vinegar and pepper (醋椒鱼) (Cu Jiao Yu)

* Shrimp chips with egg (金鱼戏莲) (Jin Yu Xi Lian)

* Fish soaked with soup (干烧鱼) (Gan Shao Yu)

* Fmaily style boiled fish (家常熬鱼) (Jia Chang Ao Yu)

* Sea cucumber with quail egg (乌龙吐珠) (Wu Long Tu Zhu)

* Fish cooked with five kinds of sliced vegetable (五柳鱼) (Wu Liu Yu)

* Abalone with peas and fish paste (蛤蟆鲍鱼) (Ha Ma Bao Yu)

* Meat wrapped in thin millet flour pancake (煎饼馃子) (Jian Bing Guo Zi)

* Egg and shrimp wrapped in corn flour pancake (糊饼) (Hu Bing)

* Fried tofu with egg wrapping (锅塌豆腐) (Guo Ta Do Fu)

* Wheaten cake boiled in meat broth (卤煮火烧) ([[Lu Zhu Huo Shao])

* Fried wheatn pancake with meat and sea cucumber fillings (褡裢火烧) (Da Liang Huo Shao)

* Fried butter cake (奶油炸糕) (Nai You Zha Gao)

* Fried cake with fillings (烫面炸糕) (Tang Mian Zha Gao)

* Fried dry soybean cream with diced meat filling (炸响铃) (Zha Xiang Ling)

* Dried Soy Milk Cream in Tight Roll with Beef Fillings (炸卷果) (Zhua Juan Guo)

* Lotus ham (莲枣肉方) (Lian Rou Zao Fang)

* Pork in broth (苏造肉) (Su Zao Rou)

* Goat/sheep intestine filled with blood (羊霜肠) (Yang Shuang Chang)

* Beef wrapped in pancake (门钉肉饼) (Men Ding Rou Bing)

* Stewed pig's organs (炖吊子) (Dun Diao Zi)

* Soft fried tenderloin (软炸里脊) (Ruan Zha Li Ji)

* Meatballs soup (清汤丸子) (Qing Tang Wan Zi)

* Fried sesame egg cake (开口笑) (Kai Kuo Xiao)

* Pork fat with flour wrapping glazed in honey (蜜汁葫芦) (Mi Zhi Hu Lu)

* Glazed fried egg cake (金丝糕) (Jin Si Gao)

* Steamed egg cake (碗糕) (Wan Gao)

* Lotus shaped cake with chicken meat (莲蓬鸡糕) (Lian Peng Ji Gao)

* Fried thin pancake with meat stuffing (炸卷果) (Zha Juan Guo)