The production technique of preserved fruits (traditional production technique of preserved fruits in Beijing) is a national intangible cultural heritage. Beijing preserved fruits are made from fresh fruits using traditional secret recipes of the palace. They are moderately sweet and sour, refreshing and smooth, sweet but not greasy, and have a strong fruity flavor. There are thousands of varieties and hundreds of specifications of various products, such as apricot preserved fruits, pear preserved fruits, and begonia preserved fruits, all of which have been recognized as green foods by the Ministry of Agriculture. There are many varieties of preserved fruits and preserved fruits in Beijing. The distinction between preserved fruits and preserved fruits is based on the custom in Beijing. Fruits with low water content and no juice are called preserved fruits. For example: apple preserved fruits, pear preserved fruits, apricot preserved fruits, peach preserved fruits, sand preserved fruits, fragrant preserved fruits, begonia preserved fruits, jujube preserved fruits (also known as golden candied dates), green plum preserved fruits, red preserved fruits, etc. Because the above preserved fruits are made by processing the raw materials, boiling them with sugar, and then drying them, they are brown, golden or amber in color, bright and transparent, with a dry surface and a slight stickiness, and a water content of less than 20%. This kind of fruit product, also known as "Northern preserved fruit" or "Northern honey", means preserved fruit in northern form. On May 24, 2021, the preserved fruit making technique (Beijing traditional preserved fruit making technique) submitted by Huairou District, Beijing was approved by the State Council to be included in the fifth batch of national intangible cultural heritage representative project list.