Most people normally think Peking duck when Beijing cuisine comes up. But the former imperial capital has a wide array of old Beijing dishes that are equally good, albeit not as well known. Some such as mustard napa turnover and mung bean dredge sautéd in mutton’s oil, unknown to outsiders but the worldly known Peking duck. Beijing food has been greatly influenced by the large population of Chinese speaking Muslims (Huimin) who live in the city, and many Hui dishes have become an integral part of Beijing cuisine. Sour bean juice, lamb spine, boiled tripe, braised lamb, and baked breads are all part of this unique cuisine.