Beijing Imperial Desserts

Beijing Imperial desserts, as the name suggests, consists of desserts once prepared exclusively for the imperial family. Today’s court dessert is based on the dishes prepared by the Qing(1644—1911 AD)imperial kitchens but further developed ever since. Although imperial desserts originated with the common people, imperial food used high quality ingredients, which were carefully chosen as tributes by local officials throughout the country. They were unmatched in quality and purity.
 
Candied fruits are said once a loyal light refreshment and then handed down in the folk. It is used to be processed with honey, which now is replaced with sugar. The candied fruit in Beijing is made by traditional secret recipes handed down from ancient royal kitchens. In ancient times, to make sure the emperor was able to have the fresh fruit of different seasons at any time, the chef immersed the fresh fruit into honey to make candied fruit, such as pears, apricots, peaches and apples. Gradually, this technique became known by the common people and many workshops making candied fruit appeared. Now, there are over hundreds of candied fruit in Beijing. They taste sweet and sour and are treasured by locals and tourists for their golden luster and nice chewy texture.
 
Tuckahoe Pie is another kind of royal dessert in Qing Dynasty well liked by the locals. It is said that it is the favorite dessert of Queen Mother Ci Xi. The paper-thin skin of Tuckahoe Pie is made of starch and the stuffing is a mixture of honey, white sugar, Tuckahoe powder and kernels of all kinds. There are many workshops making Tuckahoe Pie with a history over 60 years. Chain shops selling it are scattered around the city.