Hebei Cuisine (also known as Ji Cuisine) Family has three branches, Middle and South Hebei Cuisine, Chengde Summer Resort Royal Cuisine and East Beijing Seafood Cuisine. Middle and South Hebei Cuisine is the most typical cuisine of Hebei and is primarily based upon Baoding dishes. It features a wide selection of raw materials and utilises mountainous wild game, fish from Baiyangdian, shrimps and crabs. The dishes taste strong and savoury and are always served with soup. Chengde Summer Resort Royal Cuisine is based on Chengde dishes.

East Beijing Seafood Cuisine is based on Tangshan dishes and is renowned for using fresh seafood as its basic ingredients. It features refined cutting skills with a light and fresh taste which stresses the spraying of starch on to dishes cooked with light oil (such oil is pure and clean and not mixed with starch or any other flavourings) and its dishes are uniquely displayed in fine Tangshan porcelain trays.

Ji Cuisine excels with the use of various seafood, poultries and livestock, emphasising the balance between colour, smell, fragrance, shape, quality and presentation. The selection of raw materials is very strict and the cutting skills are very refined requiring the chefs to cut various patterns and slice the meat into very thin pieces. Ji Cuisine pays special attention to the cooking time, focusing on fresh, salty and delicate flavours.

Its dishes taste salty but slightly sweet, tender and crispy. Various cooking techniques are employed, such as stir-frying, quick-frying, sautéing, braising, stewing, baking, steaming and caramelising. The braised and fried dishes use pure and light oil to spray on to the finished dishes whereas, the baked and quick-fried dishes use cooked oil (such oil mixed with starch and fat could make the finished dish more colourful and delicious). The cooking techniques are refined and the appearance of the dishes looks nice and fresh which are rich in colour and savoury.

Typical Ji dishes are Sautéed Tender Chicken Breast (Baiyu Jipu, 白玉鸡脯), Sautéed Chicken Breast with Green Peppers and Carrots (Furong Jipian, 芙è"‰é¸¡ç‰‡), Braised Chinese Cabbage with Chestnuts (Lizi Ba Baicai, 栗子æ‰'白菜), Sautéed Pork Kidneys (Liu Yaohua, 熘腰花), Deep Fried Prawns with Fish Balls(Qunlong Xizhu, 群龙戏珠), Braised Plaice (Guanshao Muyu, 官烧目鱼), Braised Chub with Fermented Bean Curd (Jiangzhi Wakuai Yu, 酱汁ç"¦å—é±¼), Chang Style Prawns, (Chang Da Xia, 嫦大虾), Chicken Stewed with Chestnuts (Jingdong Banli Ji, 京东板栗鸡), Sautéed Shredded Pork (Qingchao Rousi, 清ç‚'肉丝), Tofu Stewed with Bean Sprout (Jingou Yuzhu, é‡'勾玉柱), Deep Fried Pancake Made with Green Bean (Zhaliu Gezha, 炸熘å'¯æ‰Ž), Deep Fried Chicken Legs (Luhua Ji, 芦花鸡) and so on.