Cuisine|Beijing
Levels|Eater Merrill Lynch three-star
Per capita|￥290
△Roasted Duck
Da Dong improved the process of roasted duck - a new generation of stewed oven, the maximum subcutaneous fat and the skin of the duck fusion, is considered to be the least greasy in the whole of Beijing. The original eight ways to eat it are also popular among gourmets.
△Mustard duck palm
Da Dong's signature dish, the duck palm is carefully deboned, easy to eat and very lubricated texture, with the mustard sauce is just the right level of spiciness, the entrance to the tip of the nose, so that people feel transparent and refreshing.
Criticism | Wang Ge (co-founder and general manager of Huang Xiaojian)
The most meaningful way to eat roast duck, the aesthetics of life is reflected in the dish, in addition to the use of the latest ingredients, but also choose the seasonal flowers and plants on the plate, very rich in the mood and a sense of beauty. The roast duck is crispy and the skin melts in your mouth, filling your mouth with happiness.
2. Lanting Lijia Cuisine
Cuisine|Beijing Cuisine\Government Cuisine
Levels|EaterMusicLin three-star
Per capita | ￥ 322
△ Emerald Tofu
It is said to be the favorite of the Dowager Empress Dowager Cixi, with fresh soybeans, steamed, peeled, and slowly grated. There are also extremely chopped and fried scallops inside, which have a fresh and sweet flavor.
△ tiger elbow
Tiger elbow is a selection of 50 pounds of pigs, more than the portion of absolutely no, according to the rules set by the Palace, do 10 hours to complete. The elbow is served with a pleasing golden color and a tender, fragrant taste.
Reviewer | Hongliang (well-known food columnist)
Lanting Knight's Cuisine is palace cuisine, and the Knights' grandfather served in the Qing Dynasty palace. Mr. Li Xiaolin's Lanting Lijia Cuisine has inherited the traditional palace cuisine, and has always insisted on using simple seasonings to make exquisite dishes, and over the years, it has maintained the tradition and innovation, which is a restaurant that I like very much.
3. Capital M Qianmen M Restaurant
Cuisine|Western
Levels|Eater Merrill Lynch 2 stars
Per capita | ￥ 369
△Roasted Suckling Pig
Roasted Suckling Pig's skin is completely roasted and crispy, while the meat inside is very tender, and the temperature of the fire is superb. The accompanying sauce is mildly flavored, and you can add fruit-flavored sauces for a refreshingly fresh taste.
Reviewed by | Lei Lei (Senior Media Professional)
The restaurant is one of the rare ones in the bustling area of Qianmen that has a great view in the middle of the city. The terrace has a bird's eye view of Qianmen Square and Tiananmen Square, and there are many foreigners, so the afternoon tea is very good value. The interior decoration is also very sophisticated. The unique m logo is very deep.
4. FLO
Cuisine|Western
Levels|EaterMillin 2 stars
Per capita|￥500
△Foie Gras
Foie gras from France's finest Rouge, pan-fried, delicate and melt-in-your-mouth.
△Snails
The snails are tender and smooth, with a fresh vanilla flavor when chewed.
Reviewed by | Lei Lei (senior media personnel)
Beijing should be considered the oldest French restaurant reputation, the environment is exquisite, exquisite plating, the window seat view is very good, oysters and fresh varieties, foie gras batch of the mouth smooth, baked snails are very authentic, the service is five-star.
5.1949 Whole Duck Season (Jinbao Street branch)
Cuisine|Beijing
Levels|Seafood Merrill 2-star
Per capita | ￥ 350
△Roasted Duck
Roasted Duck is a selection of reliable duck factory to fill about 40 days of the Cherry Duck, the meat is very tender, the flavor is also delicious. The sauce with the roast duck is very distinctive, with a particularly strong flavor, and the duck meat makes your mouth full of flavor.
Review judge | Da Cai (food columnist)
Located in the inch of Jinbao Street, downtown in a quiet courtyard, traditional buildings and courtyards, elegant and exquisite, light this environment has been very people feel cozy, the dipping sauce with roast duck with sweet noodle sauce with peanut butter, very unique, suitable for gatherings, banquets.
6. Temple Restaurant Beijing
Cuisine|Western/French
Levels|Eater Merrill Lynch two-star
Per capita | ￥ 520
△ Foie gras
The foie gras here is made in the shape of an apple, which makes it particularly handsome, and the sauce used is homemade, with an extraordinarily thick and creamy flavor. The flavor is thick and creamy, and it's very popular.
△Lobster
Lobster is the specialty of the restaurant, and it's especially good in salads. The lobster sauce is well-mixed, and unlike the creamy, greasy flavors found elsewhere, the sauce here is tasty and refreshing, allowing you to appreciate the freshness of the lobster.
Reviewer | Ida Xi (former deputy secretary general of the World Federation of Chinese Cuisine)
Hidden in an alleyway, TRB has been at the forefront of Beijing's Western food scene in recent years. The owner, Mr. Ignace Leclaire, used to be the general manager of the Boulogne Palace Restaurant. The restaurant specializes in a new style of continental cuisine, and the French chef makes good use of authentic ingredients, presenting each dish with a colorful presentation.
7. Zi Yunxuan Tea
Cuisine | Other
Level | Gourmet One Star
Per capita | ￥ 400
△ Jasmine Champs Ribs Ribs are very chewy and tender, the sauce is very flavorful, and there is a light jasmine aroma in the mouth.
△The fall of that year's leaves roasted eggplant
Worldwide unique, Zi Yunxuan exclusive patented cooking, eggplant with tomatoes and cheese, sweet and sour interlaced with the taste is very good!
Review judge | Lin Yilun (well-known food crossover artist)
The materials and environment is good, the dishes have a special character, both from the plating, production, and the heart is very good, especially recommended tea bubble rice, the environment is very literary atmosphere.
8. Grand Hyatt Oriental Hotel Chang'an One
Cuisine | Beijing
Rank | Food Merrill star
Capita | ￥ 350
△ Sesame Spinach
Creative a delicious, spinach covered with a layer of sesame seed cake, sprinkled with dense sesame seeds. The spinach tastes fresh and refreshing, and the sesame flavor is also very strong, with a unique combination.
The Hot Spot restaurant is full of humanistic care and passion. The ambience is Western, with Chinese symbols interspersed to give people a pleasant surprise. The signature dish, roast duck, has just the right amount of heat and moderate subcutaneous fat; the fried noodles are made from an old recipe and are very nostalgic. Seasonal vegetables are a taste of home, chosen with confidence. In addition, the wine cellar collection is enviable.
9. Jing Zhaoyin
Cuisine | Vegetarian
Grade |Eater Merrill Lynch One Star
Per capita | ￥500
△ Sweet and Sour Lotus Root Chops
A crisp and refreshingly cold dish that's very popular. The lotus root is made into delicate little sections and wrapped in bean products like bean curd, which is exquisite in shape and really tastes like sweet and sour pork.
What is the experience of dining in the inner courtyard with a view of the Yonghe Palace? The beauty of the four seasons is unforgettable, as you can see the flowers in spring, the moon in autumn, the cool breeze in summer and the snow in winter. The food is carefully selected from wild ingredients, following the time not to eat.
10.OPERA BOMBANA
Cuisine | Western \ Italian
Level | Eat Merrill Lynch one-star
Per capita | ￥ 800
△ Beef short ribs and tenderloin
Beef short ribs and tenderloin with seasonal vegetables, plum sauce and mashed potatoes, the short ribs are soaked in red wine for a couple of hours, making them tender and flavorful. The tenderloin was cooked in red wine for a few hours, making it soft and flavorful, while the tenderloin was made chewy, making it a perfect pairing for a lip-smacking meal.
Reviewed by | Yi-Lun Lin (famous food crossover artist)
The interior is Western and bright, with a fixed menu that doesn't change much because of seasonal menus and the chef's steady play. Need to book in advance, the outside courtyard is suitable for spring and summer dining. Especially the steak, the mastery of the fire is very good, Australian beef grade eight.
The capital is waiting for you to savor these excellent good tastes!