Just a stone’s throw from Yonghe Temple, this upmarket restaurant is remodelled from a courtyard house and features a glass-roofed dining room. The Taiwanese chef honed his skills at his grandparents’ restaurant of the same name. Try his tasting menu for culinary highlights, such as honeylocust, fox nuts and peas, as well as rice with assorted mushrooms and peach resin, both delivering a nice contrast of textures.

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.

Guanye Street hotpot is a small hotpot shop in Xinyuan street, next to Hannah mountain. The name of the shop is the name of a famous food street in Taipa Island of Macao: when you enter the shop, you will feel open and bright, with simple and elegant colors and simple layout. It is divided into two layers, the surrounding transparent glass is shining, the wall is hung with wonderful photos of Macao, and the first floor is hung with crystal bead curtain.

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.

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.

One of America"s top ten best restaurants to visit!

When it comes to Hong Kong Style hotpot, we have to mention the delicious Hong Kong Style porridge hotpot. His family is definitely old in the imperial capital, and his colleagues have to come to try dishes and learn from their experience when they open shops. It used to be the "Hong Kong Club" in the Hutong, but the customers were big names like John Woo, Jia Hui Liang and Tsui Ke. All shelled seafood is to help clean up and eat meat directly. The old shop is located in Sanlitun, which is one of the earliest brands in Beijing to make soup pot and porridge hotpot. The environment of the new store in langang is elegant and atmospheric, and the tone is more stable and powerful.

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 3D model of the Japanese restaurant "kanran" is a Huaishi restaurant located in Beijing Hutong historical reserve. The surface of the exterior wall is decorated with granite, which produces a seemingly random texture, forming a simple and natural feeling, highlighting the sense of existence of the store, and emphasizing the creation of a quiet space in the noisy environment.

Moreton Steakhouse currently has 63 outlets in the United States, with another 8 in Mexico City, Toronto, Singapore, Hong Kong, Macao, Beijing and Shanghai.

Why is the 1949 duck season named after 1949? Many people have been curious about it. The reason is that the first restaurant in Sanlitun, Beijing during the whole duck season in 1949, was originally located at the film and electrical college, which was built in 1949. After the school of film and electrical engineering was changed into a diversified business district, the boss named the restaurant after the year of its establishment in 1949. In 1949, there are three stores in China, two in Beijing and one on the third floor of Shenzhen"s fashionable happy coast. Jinbao Street, the bustling commercial district of Beijing in 19492, integrates the essence of modern concept and oriental artistic conception. The use of various natural elements gives the building a vivid rhythm. The whole duck season is a famous restaurant in 19492, which provides excellent roast duck dishes, and continues the unique collocation concept of roast duck with champagne, and introduces the more spatial Bollinger champagne bar and lounge into 19492, presenting a more complete series of champagne.

Inheriting the traditional cooking techniques, the aim is to present the unprecedented steak experience for guests. Cutting edge design and fine food and wine complement each other. It"s just a steak house, which rewards people who know how to do it with extreme taste.

As the name implies, the courtyard is a courtyard, and the whole building is run through by corridors, such as flowing clouds and flowing water, which is the origin of "Qu" and "Lang" in the name. The master is a man of great taste. He has been doing antiques, calligraphy and painting business all the time. Every small ornament in the yard is old. It is interesting to look at it carefully.

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".