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
Imperial and US customary measurement systems 10 pounds of water at 62 °F which, after the authorized experiments, was found to be 277.274 cubic inches. The bushel, which like the gallon, had definitions reflecting the various gallons, was defined as 8 imperial gallons. The 1824 Act also introduced some changes to the administration of the standards of weights and measures: previously Parliament had been given the custody of the standards but the act passed this responsibility on to the Exchequer. The act also set up an inspectorate for weights and measures. The standard yard and pound were lost in 1834 when a fire partially destroyed the