This book offers new answers to questions such as whether Peking duck originated in Nanjing or is a specialty of Beijing, when flower tea became an indispensable daily beverage for Beijingers, the founding dates of time-honored brands like Liubiju and the people who inscribed their plaques, and whether the famous halal dish "It's Like Honey" was named by Empress Dowager Cixi. The author provides detailed historical materials to answer these questions. The influx of ingredients and restaurants from abroad, the continuous emergence of fusion cuisines, and the waves of trendy and delicious food have made Beijing's culinary scene vibrant and constantly writing new chapters for this world-renowned gastronomic capital.
本书烤鸭是从南京传来还是北京福地特味，花茶何时成为北京人日日不离的饮品，六必居等老字号的创办年代及其题匾者，清真名菜它似蜜是否为慈禧所命名等，作者均以翔实的史料给出新的答案。域外时蔬等食材与餐厅的纷至沓来，中西合璧美食的不断涌现，时尚美味带领的一波波食潮，使北京食光亮点频出，不时为这座世界美食名都谱写新的篇章。
本书烤鸭是从南京传来还是北京福地特味，花茶何时成为北京人日日不离的饮品，六必居等老字号的创办年代及其题匾者，清真名菜它似蜜是否为慈禧所命名等，作者均以翔实的史料给出新的答案。域外时蔬等食材与餐厅的纷至沓来，中西合璧美食的不断涌现，时尚美味带领的一波波食潮，使北京食光亮点频出，不时为这座世界美食名都谱写新的篇章。
