Yang rou barbecued meat (Zhizi Kaorou) is a representative lamb dish enjoyed mainly in northern China, especially in Beijing. The basic style involves thinly sliced lamb seasoned with a special sauce or spices and grilled on an iron plate (zhizi) or over a charcoal fire. Its history dates back to the mid-Qing Dynasty, when it gained popularity among both the imperial court and common people. Even in modern times, many restaurants — such as the famous "Kaorou Liu" in Beijing — continue to preserve the traditional recipes and cooking methods. Despite its simplicity, yang rou barbecued meat is characterized by delicate seasoning and the social aspect of sharing a meal, conveying the diversity and regional characteristics of Chinese food culture.

The court-style crispy beef pie is a baked pastry filled with beef, widely enjoyed in regions such as Niujie in Beijing, China. Traditionally made within Muslim communities, this food is characterized by its aromatic and crunchy exterior dough, which encloses a beef filling and is cooked on a griddle. In Niujie, it is recognized as a representative street food and is highly popular among both locals and tourists.

Douzhi is a traditional fermented beverage enjoyed mainly in Beijing, China. It is primarily made from mung beans, using byproducts generated during the production of cellophane noodles, which are then fermented. Known for its distinctive sour taste, unique flavor, and high nutritional value, douzhi has been cherished as a local food of Beijing for generations. It is especially prevalent in Muslim communities such as Niujie and at long-established specialty shops, deeply intertwined with the local breakfast culture and regional history.

Beef baozi is a type of steamed bun enjoyed across many regions of China, characterized by its filling made primarily of beef. It is particularly prominent in northern China and among Hui communities—Chinese Muslims—where beef baozi are traditionally prepared using halal ingredients in accordance with Islamic dietary laws. In areas where Islamic culture thrives, such as Niujie in Beijing, unique variations and seasonings of beef baozi are offered, and they remain beloved by many people. Today, beef baozi is not only a common everyday food but has also gained popularity as a local specialty for tourists and has spread among overseas Chinese communities.

Laobei Electric Grilled Lamb Skewers is a traditional lamb skewer dish popular mainly in Beijing, China. Commonly found in areas with Muslim communities such as Niujie in Beijing, it is particularly served at long-established shops like Zhai Sheng Yue. Originating from the food culture of ethnic minorities such as the Uyghur and Hui peoples, the dish has developed into a street food that combines tradition with modern techniques, such as grilling with electric grills. Distinctive for its use of lamb and a variety of spices, it is widely enjoyed by both domestic and international visitors as a representative item of Beijing's culinary scene.

Wuxiang Dan is a traditional Chinese seasoned egg, slow-cooked with a blend of spices including five-spice powder, along with soy sauce and sugar, resulting in a processed food with a unique aroma and flavor. It is widely consumed throughout China and can be easily found at street stalls, convenience stores, and supermarkets. Known for its long shelf life and rich fragrance, Wuxiang Dan is also commonly available as a packaged product in urban areas today.

Tsingtao Beer is one of the most representative beers of China, originating from Qingdao City in Shandong Province. It traces its beginnings to a brewery established in 1903 by German and British founders, inheriting traditional German brewing techniques. Known for its refreshing taste and clear color, Tsingtao Beer is distributed in over 90 countries worldwide, and enjoyed alongside a variety of culinary traditions, including Chinese cuisine.

Beijing Beer (北京啤酒, Beijing Beer) is one of the representative beer brands of Beijing, People's Republic of China. Mainly distributed in the Tokyo metropolitan area, it is widely enjoyed by both locals and tourists for its refreshing taste and approachable flavor. With various types and packaging available, it can be easily found in restaurants, accommodations, and retail stores throughout the city, making it a symbol of Beijing's food culture.

Grilled chicken skin skewers (Chinese: 烧鸡皮) is a dish made by skewering chicken skin and grilling it over charcoal or an open flame. Widely enjoyed throughout East Asia—including Japan and China—it is known for its chewy texture, savory aroma, and juicy flavor. The dish is commonly served at food stalls, izakayas, and restaurants in a variety of settings. It is also offered at establishments such as the Immersing Hotel (隱沐酒店) in Beijing, with each region presenting its own unique seasonings and preparations.

Roast quail is a traditional poultry dish in Chinese cuisine, prepared mainly by roasting whole quail. It is widely served in restaurants and hotels in urban areas such as Beijing, as well as in other regions. The dish is characterized by its crispy skin and tender meat. Quail meat is highly nutritious and has a distinctive flavor, making it a beloved part of food culture since ancient times. In recent years, various arrangements that make use of regional cooking methods and seasonings have also emerged.