Traditional Culture Encyclopedia - Weather forecast - What's the weather like in Beijing recently

What's the weather like in Beijing recently

-14 to -2, sunny, northwest wind 3-4, humidity 19%.

The weather in Beijing is a typical warm temperate semi-humid continental monsoon climate, with high temperature and rainy summer, cold and dry winter and short spring and autumn. Beijing has four distinct seasons, the longest in winter, the second in summer and the shortest in spring and autumn. Summer is hot and rainy, winter is cold and dry, and spring and autumn are short.

Beijing is prone to windy and dusty weather due to frequent cold and warm air activities and changeable temperatures in spring. Summer is hot and rainy, which is the season of convective weather such as thunderstorms, strong winds and heavy precipitation. Autumn is sunny and rainy, comfortable and pleasant; Winter is cold and dry, windy and snowy.

Summer precipitation accounts for about 3/4 of the annual precipitation. The spatial distribution of summer precipitation is similar to that of the whole year: the windward slope areas in the northeast and southwest are relative precipitation centers, ranging from 450 to 500 mm, less than 400 mm in the northwest and northern mountainous areas, and 400 to 450 mm in the plains and some mountainous areas.

Beijing cuisine

Beijing roast duck, which originated in the Southern and Northern Dynasties in China, has been recorded in Shibaolu. High-quality meat duck and Beijing roast duck are selected and roasted with fruit and charcoal. The meat is ruddy in color, fat but not greasy, crisp outside and tender inside. Because of its red color, tender meat, mellow taste, fat but not greasy, it is known as "delicious in the world"

Instant-boiled mutton, also known as "mutton hot pot", began in the Yuan Dynasty and rose in the Qing Dynasty. As early as the18th century, Emperor Kangxi and Emperor Qianlong held several large-scale "Thousand Banquets", including mutton hot pot which was later spread to the market. The legend of instant-boiled mutton originated from Mongols in Yuan Dynasty, and Beijing is the most famous.