Beijing cuisine
The official stratification was an integral part of the local culture of Beijing and it was not finally abolished officially after the end of the Qing dynasty, which resulted in the second peak in the formation of Beijing cuisine. Meals previously offered to nobles and aristocrats were made available to anyone who could afford them instead of being restricted only to the upper class. As chefs freely switched between jobs offered by different foodservice establishments, they brought their skills that further enriched and developed Beijing cuisine. Though the stratification of food services in Beijing was no longer effected by imperial laws, the structure more or less remained despite continuous weakening due to the financial background of the local clientele. The different classes are listed in the following subsections.