Chinese imperial cuisine very important, so the colour and the shape of the dish must be carefully arranged. The most famous Chinese imperial cuisine restaurants are both located in Beijing: "Fang Shan" () in Beihai Park and "Ting Li Ting" () in the Summer Palace. Styles and tastes of Chinese imperial cuisine vary from dynasty to dynasty. Every dynasty has its own distinguishing features. The two famous styles of Chinese imperial cuisine are from the Ming and Qing dynasties. Many famous dishes emerged in these dynasties, such as Wensi tofu and Peking duck. In the history of Chinese cuisine, Chinese imperial cuisine experienced
Manchukuo Imperial Army the following units: Sources differ on how many troops the Imperial Army fielded in 1945, ranging from 170,000 to 220,000. Its organization on the eve of the Manchurian Strategic Offensive Operation was as follows: When Puyi first became the head of state of Manchukuo in 1932 with the title of "Chief Executive", several units were formed to defend him and the capital of Hsinking. Those included the Manchukuo Imperial Guards, charged with his personal protection as well as to serve as an honor guard on ceremonial occasions. The other was the Independent Cavalry Corps, formally the 4th Cavalry Brigade, which