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| This article is part of the series: Cuisine of China |
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| Eight Great Traditions |
| Shandong cuisine |
| Szechuan cuisine |
| Cantonese cuisine |
| Fujian cuisine |
| Jiangsu cuisine |
| Zhejiang cuisine |
| Hunan cuisine |
| Anhui cuisine |
| Others |
| Huaiyang cuisine |
| Yunnan cuisine |
| Mandarin cuisine |
| Shanghai cuisine |
| Taiwanese cuisine |
| Hakka cuisine |
| Chiuchow cuisine |
| Chinese Buddhist cuisine |
| Chinese Islamic cuisine |
| American Chinese cuisine |
| Hong Kong-style American cuisine |
| Historical Chinese cuisine |
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Mandarin cuisine is a cooking style in Beijing, China. It is known as jing cài (京菜) among Chinese.
Since Beijing has been the Chinese capital city for centuries, its cuisine was influenced by people from all over China. The Emperor's Kitchen was a term referring to the cooking places inside of the Forbidden City of Beijing where thousands of cooks from the different parts of China showed their best cooking skills to please royal families and officials. Therefore, it is at times rather difficult to tell determine the actual origin of a dish as the term "Mandarin" is generalized and refers not only to Beijing, but other provinces as well.
Some famous Mandarin dishes:
See also: cuisine, Chinese cuisine, Cantonese cuisine, Szechuan cuisine, Hunan cuisine, Shanghai cuisine, cooking