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Chinese aristocrat cuisine (Chinese: 官府菜) traces its origin to the Ming and Qing dynasties when the Imperial officials stationed in Beijing brought their private chefs and such different variety of culinary styles mixed and developed overtime and formed a unique breed of its own, and thus the Chinese aristocrat cuisine is often called private cuisine. The current Chinese aristocrat cuisine is a mixture of Shandong Cuisine , Huaiyang Cuisine and Cantonese Cuisine . Since Beijing was the capital for the last three Chinese dynasties, most of the Chinese aristocrat cuisine originated in Beijing . The most famous Chinese aristocrat cuisine include:
  • Cuisine of the family of Tan (Tan Jia Cai, 谭家菜): or Tan Family's Cuisine, which is characterized by its elaborate work, softness, freshness, and pleasing taste/flavor. The cuisine is currently served at Beijing Hotel .

  • Cuisine of the family of Li (Li Jia Cai, 厉家菜): or Li Family's Cuisine, which was offered in its own restaurant.

  • Cuisine of the , first fielded in 1983 by Laijinyuxuan (来今雨轩) restaurant located in the Bejing Zhongshan Park in Beijing .

  • Confucian cuisine (Kong Fu Cai, 孔府菜): Family cuisine of Conucius' offsprings, characterized by the direct reflection of Confucianism in that there is a strict rule of different classes of banquets assigned for different occasions according to the status of attendees and the specific event.



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