Imperial pastry refers to the food enjoyed by the royal family and officials in ancient China at banquets, festivals and other occasions, and it is also a kind of royal banquet. In the chef's kitchen, especially when the stove is turned off, every dish should be put into a fragrant box according to strict ceremony, and after many times of clearing smoke and relaxing, the peculiar smell in the dish can be removed, so as to cook a high-grade and delicious banquet.

Imperial pastry began in the Tang Dynasty, developed in the Song Dynasty and reached its peak. As a royal food, imperial pastry not only pays attention to the flavor and quality of food, but also has extremely important cultural and social significance. Historically, apart from cooking dishes and snacks, the Imperial Dining Hall was also responsible for royal ceremonies and activities such as casting money, making seals, sewing royal robes, ordering gifts and funerals, and it was an important institutional institution.

Nowadays, although the imperial pastry is no longer exclusive to the royal family, it is still explored and developed as a national cultural heritage. In modern times, imperial pastry has become an elegant catering culture, which not only retains the traditional craft, exquisite skills and strict system norms, but also incorporates modern elements and fashion tastes, making it a perfect combination of art, culture, food and history. In addition, the brand and system of imperial pastry has become an important symbol of China catering industry, bringing unique food culture experience and historical charm to domestic and foreign tourists.