Beijing cuisine, also known as Northern Chinese cuisine, is characterized by its emphasis on hearty, robust flavors, with a focus on wheat-based ingredients like noodles, dumplings, and buns. The dishes often incorporate savory, soy-based sauces, and are typically less spicy than other regional Chinese cuisines. Classic dishes such as Peking duck, known for its crispy skin and tender meat, are among the most iconic of Beijing's offerings. Other beloved dishes include zhajiangmian (noodles with soybean paste), baozi (steamed buns), and jiaozi (dumplings), all of which are staple comfort foods in Beijing. The rich, aromatic broths, tender meats, and flavorful stir-fries that come from local ingredients like cabbage, scallions, and mushrooms are also staples in the everyday meals of the region.

In addition to the savory dishes, Beijing cuisine boasts a variety of street food and snacks that have become integral to the city's food culture. Chuanr (skewered meat), often grilled with a combination of cumin and chili powder, and baozi filled with pork or vegetables, are popular street foods, often enjoyed with a refreshing cup of soy milk. Mao er duo (deep-fried dough), often served as a breakfast dish, provides a crispy, chewy texture to the morning meal. Beijing is also known for its rich pastries, including tanghulu (candied hawthorn fruit on a stick), offering a perfect balance of sweet and tart flavors. With a blend of diverse influences and a focus on satisfying, hearty dishes, Beijing's culinary scene represents the bold, rustic flavors of Northern China.