The art of making preserved fruits in Beijing originated from the imperial kitchen. During the Ming and Qing dynasties, in order to ensure that the emperor could eat fresh fruits all year round, the chefs in the imperial kitchen classified the fruits produced in each season and soaked them in honey, and gradually added cooking and other production processes. After improvement and upgrading, the production techniques were gradually fixed and passed down. During the Qing Dynasty, the art of making preserved fruits in Beijing was introduced from the palace to the people. The people used peaches, pears, apricots, and dates that are unique to the north as the main ingredients to make preserved fruits, including peach preserves, apricot preserves, pear preserves, apple preserves, and golden candied dates. After removing the pits, pine nuts and walnuts were added. At this time, the production of preserved fruits in Beijing reached its peak.