Beijing Royal Cuisine originates from the regional cooking of the Manchu and Han people at the time of the Qing Dynasty (1644-1911) which is composed of the recipes and dishes of the imperial kitchens.

The Royal Cuisine much more focus on the quality of its ingredients as to design. Tanjia and Honglou dishes are the most famous and both lightly-flavored and exquisite.

The Man-Han Quan Xi, the Complete Set Dinner in the Manchu and the Mandarin (or Han) Styles (Man Han Quanxi), is the largest Chinese banquet combining the essential delicacies from the Manchu and Han ethnic groups, which was available at the court. The Man Han Quanxi consists of 134 courses of hot dishes, 48 courses of cold dishes, as well as sweets and fruits, all of which are presented in six separate banquets. This smorgasbord utilizes food materials that are rare and superior, including, for instance, the "Eight Mountains Treasures", the "Eight Land Treasures", and the "Eight Sea Treasures". Some of the more exotic and unusual parts of the banquet include bear paws, hedgehog, tiger spleens, elk, ginseng, camel humps, ptarmigans, shark fin, oysters, abalone, caviar and rare mushrooms. Man Han Quanxi no doubt represents the peek of Chinese culinary skills.