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.

This cosy and understated dining room is adorned in neutral greys with teal green accents. The head chef is from Shanghai, and the mostly Shanghainese kitchen team shows an astute understanding of the cuisine by reinterpreting classics with a contemporary perspective. Braised winter melon looks simple, but delivers deep and lingering flavours. Stuffed field snails are also highly recommended. The chef’s table is available with minimum charge.

Sichuan cuisine has all kinds of dishes and tastes, and each dish has its own style. Xujiacai originated in Chengdu, the hinterland of Sichuan cuisine. Eight years of precipitation and innovation, let xujiacai have a unique place in Chengdu flavor! Mr. Xu Fan, the leader of xujiacai, first created 24 new Sichuan dishes. He led Xu Jiacai team to experience continuous improvement and creativity, and cooked different kinds of new Sichuan cuisine. In the selection of Black Pearl Restaurant, Xu Jiacai was honored as "one diamond restaurant". Select ecological advanced organic food materials, and innovate on the basis of preserving the original taste of food materials.

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.

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.

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.

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.

Hong0871 Zhenxuan Yunnan is a famous brand of Yunnan cuisine in Beijing. It was founded by the famous gourmet Mr. Liu Xin, and belongs to Beijing Hongyan Catering Management Co., Ltd. Hong0871 Zhenxuan"s products are full of the times, integrating traditional flavor and modern delicacy into one, becoming the representative brand of high-quality products of "Yunnan cuisine going global".

"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.