The Shijiazhuang diet, like most Beijing and northeastern cuisines, is based largely around starches, with noodles and chewy pancakes making frequent appearances. Mutton and various bean dishes are common. The chefs of Hebei province tend to make a heavier use of salt than most other national cuisines, but other than that, dishes can hardly be distinguished as having a distinct style. Also popular in Shijiazhuang is Imperial cuisine, which filtered down from ancient Beijing when emperors still sat in the throne hall of the Forbidden City. Beijing Duck, steamed dumplings, and steamed stuffed buns are available at most Hebei eateries.