Sui Wah House was founded in 1940, it is a rare Michelin restaurant old, decades of market competition, Sui Wah House restaurant is only eight did not interrupt operations. Many old due to impact of market changes and decline. Cui Hua Loujian keep the beginning of the heart, the revitalization of Shandong, has always been very particular about the system braised dishes, specializes in explosion, fried, steamed, fried, stewed and other cooking methods, has withstood the test of time, open up contemporary Lu New World cuisine.

Different, for example, Beijing roast duck restaurant. Liqun is suitable for foreigners to eat; Hanshe is opened by southerners and roasted with the method of Zhangcha duck; the old Beijingers like to go to Jiuhuashan, which is rich and greasy, and I personally like the greasy smell; for young people, I would recommend shengyongxing.

The house sits on the banks of the Jade River, adjacent to Beijing Center for the Arts, and just outside the Forbidden City. Designed after traditional Chinese courtyard houses, the architecture is complemented by an industrial contrast in the form of a blackened steel atrium.

"Da Dong", with Beijing and Shanghai and Little Big Dong, Dong duck big brand stores in 13 Chinese well-known food brands. Main dish large Dong Zhongguo mood of foreign five-star five-diamond restaurant, known as the capital will go to a spot in the foreign guests in Beijing, it has become a national embassy reception to Huagui Bin designated restaurant. During the Beijing Olympic Games in 2008, the Beijing Olympic Organizing Committee designated as "Olympic Games special reception restaurant", by the praise of the International Olympic Committee President Jacques Rogge, Samaranch as well as heads of state; during the Asia Pacific Economic Cooperation APEC summit in 2014, Dong Zhongguo force affected the mood in the international dishes to attract, visit the Da Dong restaurant to taste each dish has a great mood Dong Zhongguo "New Chinese food" concept in China during the world leaders.

If you want to eat authentic Huaiyang food in Beijing, you must be Huaiyang house. Beijing huaiyangfu brand has been well received since it brought Huaiyang cuisine to Beijing in 2011. Many foreign dignitaries like to come to Beijing for dinner. The dishes are authentic in taste. The stewed lion"s head at the state banquet retains the original delicacy of the ingredients, and the crab meat grains are clearly visible. Steamed Taihu white fish in the ancient way is tender and delicious. It melts in the mouth. Even master Dong Keping praises it as another good place for Huaiyang cuisine in Beijing.

The founder of the Family Li Imperial Cuisine, Beijing, Professor Li Shan-lin, taught Applied Mathematics at the Beijing Capital Economy & Trade University. His wife, Wang Xiao-zhou served as a pediatrician, who passed away in Dec 2009.

Phoenix tree, the phoenix of Hunan Province, has a poetic name. Xiang AI is a restaurant under the plane of the phoenix tree. Its grade is slightly lower than that of the Chinese parasol tree. The environment is very small. The first floor is the individual guest hall. The two floor is basically a private room, which is suitable for lovers to talk about love and is very consistent with the name of the shop. The restaurant has its own courtyard, a good place to go in summer.

The predecessor of Jiaquan Qifu restaurant is the famous "Fulinmen". The restaurant is designed in favor of traditional high-end Cantonese restaurants, with gold as the main theme and dark color ornaments interspersed with beige soft clothes. The overall atmosphere is simple and atmospheric, luxurious but not luxurious. The restaurant pays attention to the selection of food materials, delicacies from all over the world, and seasonal food materials are strictly selected. For example, Qifu"s Dried abalones are all selected by Mr. Xu Weijun, the son of the founder of Mr. Xu Fuquan, who has more than 50 years of experience, and only the dried abalone produced in Aomori Prefecture of Japan is selected. The dried abalone produced here is uniform in size, thick in flesh, clean in surface and hard in body, which is the best among abalones. Similarly, the glue is also selected by Mr. Xu Weijun himself to ensure high quality.

There is a Chinese restaurant named "jingyatang" in taiguli Yushe hotel in Sanlitun, Beijing. It is also a rather small and luxurious restaurant. Because of its good taste and quiet dining environment, it has gradually attracted a lot of diners who "come by name" or "come and go often". Peking duck restaurant is the most innovative dish in Beijing.

Beijing kitchens focus on exquisite Cantonese cuisine, strictly selecting high-quality ingredients and strictly controlling the production level. On the menu, there are not only traditional Cantonese classic dishes and Hong Kong style snacks, but also innovative Cantonese dishes created by ancient masters. In addition, there will also be some other cuisines to meet the needs of different guests. The original intention of the restaurant"s name is that no matter what kind of food is sold in it, the restaurant hopes that guests can feel the comfortable and cordial feeling of entering their own kitchen. They don"t need to be restrained or worried. Everything can be trusted by master Gu and his team.

Shijiu, a representative of the new style of Beijing cuisine, can be seen from his English name "poetry" & "wine". Shijiu is taken from homophonic "poetry" and "wine". Shijiu restaurant focuses on the new style of Beijing cuisine, which integrates Beijing cuisine with innovative elements and develops into a new style of Beijing cuisine. Mr. Duan is the founder of this restaurant. It can be said that he raised everything from one dish to one plate.

The Fuchun residence, named after the painting of Fuchun Mountain Residence, has been difficult to book seats after only one year of operation. It has to be said that the power of word-of-mouth is quite strong. Fuchun house is an authentic Cantonese restaurant, which also serves northern cuisine. As a combination of Beijing"s traditional Hutong home concept and top-level modern fashion, Fuchun Ju Qiaoxin arranges a semi open dining space with simple and clear lines, decorated with amber glass, exquisite wood and stone carvings, creating a graceful and elegant dining environment.

It"s very suitable for dating and gathering.

Located in the vibrant heart of Fangcao shopping center, opera bombana"s aperitif time should not be missed.

Having worked with various teams within the hotel group for years, Chef Li hailing from Tianjin makes sure every top-notch ingredient is prepared meticulously in his kitchen. The main menu focusses on Cantonese fare, but regulars may refer to another menu for popular dishes they miss. Chef Li is especially proud of his signature wok-fried prawns with fermented black garlic and dried chillies. The wine list also features some great selections.

The chain was founded more than 20 years ago as a small shop along the coast of Taizhou, selling seafood dishes. Fast forward to now, it has branches in most of China"s big cities. Located in the center of CBD is its second Beijing outpost. Seafood is airlifted from Taizhou and Dalian every day. In addition to the famous wild caught yellow croaker and fried hairtail, you can also try boiled octopus, braised radish slices and sea anemone soup bean noodles.

Niko romito, a famous chef from Abruzzi, Italy, presents IL Ristorante"s special Italian dishes. Mr. Romito has designed a new delicacy concept for Bvlgari hotels and resorts. This concept follows the philosophy of cuisine that its restaurant insists on: a combination of basic simplicity, persistent pursuit of ingredients and essence, and personal creativity and inspiration.

This is Taizhou brand"s first Beijing Branch of Donghai daily famous for its fresh seafood. The dimly lit restaurant is embellished with birdcages and other Chinese patterns to make people feel chic and exquisite. The famous Taizhou style stewed wild Pseudosciaena crocea is the main reason for coming here - its succulent meat and the taste of broth. Fried hairtail, braised shrimp and tofu are also impressive.

"Mio" means "mine" in Italian. With an open kitchen and a traditional pizza oven, this Italian restaurant in the four seasons hotel can really make guests feel at home. Mio restaurant focuses on creative Italian dishes, including pizza, pasta and interesting pre Dinner snacks.