In 2011, the imitation food production technology was approved by the State Council to be included in the third batch of national intangible cultural heritage list. The imitation of food production technology is a characteristic skill of Beijing. In 1925, Beihai Park was officially opened, and several masters of the Qing Palace Imperial Dining Room built a small tea house on the north bank of the park, named "Imitation Dining", which means that it is specially modeled on the production method of the Imperial Dining Room, dealing in flavor dishes and noodle snacks. In 1956, it was renamed "Fangshan Restaurant", and in 1959, it was moved from the north bank to a group of ancient buildings during the Qianlong period, such as Yilan Hall and Daoning Zhai in Qiongdao Island.
It is reported that after the "imitation meal (Qing court imperial meal) production technique" was included in the list of intangible cultural heritage protection in Beijing, it was approved to be included in the national intangible cultural heritage. The Fangshan Restaurant reproduced the royal birthday banquet etiquette fragments "Qunchen Chaohe", "Tribute to Milk Tea", as well as the "Qing Imperial Meal" production skills on-site display and palace dish booth, pea yellow, kidney bean rolls, Songhe Yannian, as well as Meilan bamboo chrysanthemums symbolizing the peace of the four seasons and other classic dishes, with dragon embroidery phoenix, magnificent furnishings, bright yellow "longevity without boundaries" imitation Qing Palace porcelain and gold tableware, as well as wedding decorations such as joy and heaven and earth tables, showing the gorgeous elegance of the imperial court meal, highlighting the rich characteristics of the palace banquet. It attracted many guests to visit.
According to Jiang Junxian, president of the Beijing Cuisine Association and chairman of Quanjude, Fangshan has always attached great importance to the excavation, collation and protection of the Imperial Diet of the Qing Palace, and has taken the inheritance of the palace food culture as its responsibility. In the decades of operation, Fangshan Restaurant has sent people to the Palace Museum many times to sort out hundreds of dishes from the Qianlong and Guangxu years in the vast imperial meal archives. Among them, anchovy shark fin, golden toad jade abalone, Yipin Guan Yan, oil-saved prawns, Gongmen fish offering, and chicken breasts have become the most distinctive royal dishes excavated from the "old recipe" in Beihai Fangshan Restaurant. It is also the tireless pursuit of traditional royal catering culture that has made Fangshan develop from a small tea house at the beginning of its establishment to a well-known long-established brand, a national special restaurant, a five-star restaurant, and now a well-known Chinese and foreign catering brand. The "Qing Court Imperial Meal" and "Manchu Han Full Table" operated by The Fangshan Restaurant are well-known at home and abroad, and have become a "pearl" in the crown of Beijing catering.