Beijing's traditional famous dishes are fragrant and rotten, fat but not greasy, and mellow in taste. They are best eaten with lotus leaf cakes or sesame cakes. This dish originated from Manchu in the late Ming Dynasty and has a history of about 300 years. It was introduced to the people from the palace after the Qing Dynasty entered the customs. Beijing "Casserole House" restaurant is the most famous for cooking this dish. Legend has it that in the sixth year of Qingganlong (174 1), when the casserole house was just built, cook the meat, a large casserole with a diameter of 133 cm, only ate one bite of pigs every day, mainly selling white meat. Because the business was booming, it was sold out before noon and closed in the afternoon, so a two-part allegorical saying gradually spread among the people: "casserole.