Beijing Cuisine - History

History

The Qing Dynasty was a major period in the formation of Beijing cuisine. Before the Boxer Rebellion, the foodservice establishments in Beijing were strictly stratified by the foodservice guild. Each category of the establishment was specifically based on its ability to provide for a particular segment of the market. The top ranking foodservice establishments served nobles, aristocrats, and wealthy merchants and landlords, while lower ranking foodservice establishments served the populace of lower financial and social status. It was during this period when Beijing cuisine gained fame and became recognised by the Chinese culinary society, and the stratification of the foodservice was one of its most obvious characteristics as part of its culinary and gastronomic cultures during this first peak of its formation.

The official stratification was an integral part of the local culture of Beijing and it was not finally abolished officially after the end of the Qing Dynasty, which resulted in the second peak in the formation of Beijing cuisine. Meals previously offered to nobles and aristocrats was made available to anyone who can afford them instead of being restricted only to the upper class. As chefs freely switched between jobs offered by different foodservice establishments, they brought their skills that further enriched and developed Beijing cuisine. Though the stratification of food services in Beijing was no longer effected by imperial laws, the structure more or less remained despite continuous weakening due to the financial background of the local clientele. The different classes are listed in the following subsections.