The overwhelmingly large variety of Chinese cuisine comes mainly from the practice of dynastic period, when emperors would host banquets with 100 dishes per meal.[11] A countless number of imperial kitchen staff and concubines were involved in the food preparation process. Over time, many dishes became part of the everyday-citizen culture. Some of the highest quality restaurants with recipes close to the dynastic periods include Fangshan restaurant in Beihai Park Beijing and the Oriole Pavilion.[11] Arguably all branches of Hong Kong eastern style are in some ways rooted from the original dynastic cuisines.