Wumingju

No.32, Zaoying Beili, Wheat Shop, Chaoyang District

Tel: 6521568

State banquet dishes are very suitable for entertaining distinguished guests, with exquisite dishes and exquisite dishes. Xiaoya Room with bamboo curtains hanging on the floor is most suitable for chatting and catching up with guests.

Red Chicken

Opposite to Jingxin Building, Sanyuanqiao, Chaoyang District

Tel: 64683336-3678

Shanghai Red Chicken is the only branch in Beijing. The ice-skating food delivery service, seafood supermarket and the "Happy Eating" performance in the store are not available in other restaurants in Beijing, not to mention the fresh seafood here.

Xinqiao Hotel Tanggong Seafood Restaurant

3rd floor, Xinqiao Hotel, No.2 Dongjiaomin Lane

Tel: 6512963

Shandong cuisine

Fengzeyuan Restaurant

No.83, zhushikou West Street (No.15 zhushikou)

Tel: 6332828

This is a place where celebrities gather. Fengzeyuan is the most upscale Shandong cuisine restaurant in Beijing, and the soup it cooks is a must. They have specially prepared clear soup and milk soup, which are necessary accessories for making many dishes. Clear soup is clear and fresh, while milk soup is white and mellow. Recommended dishes: silver coil, pickled fish.

Tongheju

In Guiyang Hotel, No.78 Yuetan South Street

Tel: 68522917

I went to Tongheju for the first time in the Mid-Autumn Festival last year, and I still remember the "airball" here vividly, because the appearance of the food is like a full moon, and because the taste is delicate and unique. It is said that the Emperor of Japan especially likes to eat the "airball" here, and he sent special planes to warm bottles for many times. The plane arrived in Japan and served as a royal banquet.

Sichuan cuisine

Zhuyuan Hotel is drunk in Yang Xuan

No.24 Xiaoshiqiao, Old Gulou Street, Xicheng District

Tel: 6492229-242

There is the most delicious kung pao chicken in Beijing. It is served in bamboo tubes, and the aroma is overflowing, with a hint of bamboo in it. In addition, the restaurant is decorated classically and elegantly, surrounded by green trees, and there are not many customers in the restaurant, which is very quiet, so it is very suitable for inviting a few friends to chat here.

boiled fish in the Great Leap Forward

Next to Chongqing Hotel, No.14, Guangximen Beili

Tel: 6424776

The most authentic boiled fish in Beijing is delicious, spicy and delicious, with endless aftertaste, and it is not enjoyable until the lips are crisp and you are completely unconscious. In addition, the side dishes also have their own characteristics, and the place is not big, but every day, diners are like a tide, and they need to wait for each other to taste, but everyone has no complaints, which shows its charm.

xianglaokan

the decoration of the restaurant, 1m east of Taiyanggong, North Third Ring Road, Xibahe, Chaoyang District

Tel: 64263398 642229

has a strong local flavor in western Sichuan. The sesame sauce and naked oats are refreshing and delicious, and the spicy dried fish is spicy and spicy, which is absolutely delicious!

Taipo Tianfu Shanzhen (old shop)

South exit of Erqi Theater Road, Xicheng District

Tel: 6819641

Jiangsu and Zhejiang Cuisine

Louwailou Restaurant

No one has been to Hangzhou at No.71, North Street, Chaoyangmen, Dongcheng District

Tel: 647168

. It's still the West Lake vinegar fish, and it's still fresh, sweet and sour, but it still makes the taste beside the West Lake in Beijing, which is fascinating.

Kong Yiji

South bank of Houhai, Shichahai, Xicheng District

Tel: 66184917

A pot of aged yellow rice wine, a small dish of "smelly and fragrant" fried stinky tofu, a small bowl of spring noodles sprinkled with chopped green onion, accompanied by the bamboo forest outside the window and the moisture in Houhai, can make you feel like you are in Shaoxing in one minute. The dishes you must order every time are dried eel, sauced duck, fennel beans, fried stinky tofu, salted egg yolk pumpkin, salted fish patties, fried shrimps, and West Lake water shield soup ...

Hangzhou Xinkaiyuan Hotel

No.111 Fucheng Road (No.336 Dinghui Temple)

Tel: 88116652

Authentic. I recommend the egg yolk hooves here, which are fragrant, tender and delicious, and melt in the mouth. All kinds of sweet soups here are also worth tasting, such as tremella and jujube soup, which is very refreshing.

Taikoo Shing Seafood Restaurant (Hangzhou Branch of North Third Ring Road), No.4, Middle North Third Ring Road

Tel: 82811

The "Eleventh" is the season when osmanthus flowers are fragrant. I recommend Taikoo Shing not because the seafood here is so authentic, but because the traditional Hangzhou dessert, sweet osmanthus and taro, is fresh and fragrant.

No.5, North of Xidawang Road, Lulu Restaurant (Hongmiao, No.112 Road)

Tel: 6593442

Vegetarian dishes

Jingxinlian

In the Literary Federation Courtyard in the northeast corner of Changhong Bridge

Every time I go to Wutai Mountain in Shanxi, I always like to sit in Jingxinlian, eat some vegetarian soup and have a cup of tea surrounded by cigarettes in the temple. A few days ago, I found that the branch of Jingxinlian, Changhong Bridge, actually kept that rare quiet, which is unimaginable in other restaurants in Beijing. It is recommended to try the vegetarian beer there, which has a unique taste.

Kutokuhayashi Vegetarian Restaurant

No.158, Qianmen South Street, Chongwen District, Beijing

Tel: 65112542

Once you enter Kutokuhayashi, your impetuous heart will be much quieter. The quaint hall is decorated with Buddhist murals, which is elegant but dignified. The dishes are mainly Yangzhou-style, with fine workmanship. Recommended dishes are merit tofu and vegetarian steamed stuffed bun, which are light and delicious.

Green Eclipse Restaurant

No.57, dengshikou Street, Dongcheng District, Beijing

Tel: 65242476

Unlike "temple vegetarian", green eclipse belongs to "court vegetarian". The layout of the restaurant is also unique. The first floor is a small supermarket specializing in vegetarian raw materials and semi-finished products, and the second floor is the restaurant. Green Tianshi is good at eating meat with vegetarian dishes. Recommended dishes are Tianshi sauce duck, Dongpo elbow, braised lion's head, beggar chicken, and extremely juicy steak.

Ganoderma lucidum vegetarian restaurant

Floor 2, Yuanshan Hotel, No.2 Yumin Road, Dewai, Xicheng District, Beijing

Tel: 6229892; 6233976

Foreign Cuisine

Annie's restaurant

South of the west gate of Chaoyang Park

Tel: 65911931

A restaurant with a family atmosphere, where you can not only eat very authentic western food, but also parents with children can let their children make Italian Pizza by themselves.

Yinquan (Japanese food)

Floor 2, Building C, No.8 Guanghua Road, Chaoyang District

Tel: 65813939

The rainbow roll (sashimi sushi) here is absolutely classic, and the soft and fragrant rice and avocado set off the freshness of six kinds of fish, which will last for a long time after being imported. Cooking fish heads is also a must for every meal, and it is cooked with special sweet juice, which is delicious in color and flavor.

Fulou (French Restaurant) Longbo Plaza, No.16 East Third Ring Road, Chaoyang District

Tel: 65955139

Fulou can become the most authentic French restaurant in Beijing, with reasonable price and rich varieties. I recommend the oysters and fish here, which are not only fresh but also special.

try (Italian food)

No.1, North Street, Xingfu Village, Chaoyang District

Tel: 8454458

If you are losing weight, don't come to this restaurant. The temptation of dessert here will make you irresistible. The arrangement of the dishes is very artistic, and it is delicious without tasting. Highly recommended: Tiramisu, chocolate mousse, roasted eggplant, ham with melon and raw beef slices.

Mexican restaurant

next to Guiyou Mansion

Tel: 6563961

A time-honored restaurant in Beijing

Xiaochangchen (braised with fire)

Braised with fire, referred to as braised with fire, is a traditional snack in Beijing. Its main raw materials are pig intestines, pig lungs and dried tofu, which are marinated in a large pot. Generally, it is necessary to start "marinating" in the early morning. At noon, add the noodles to the fire and wait until the fire is soft and ready to eat. Braised pork intestines and lungs must be washed clean, and the fire must be covered. If the above two items can't be done, then either it smells bad or it will be boiled and inedible by fire. Like most diets in the north, stewed food is known for its thick taste. In the process of marinating, a lot of seasonings are added. In eating, according to personal taste, put a proper amount of Chili oil, garlic juice, vinegar, and coriander.

There are countless restaurants in Beijing selling braised pork, but the most famous one is the century-old "Xiaochangchen". Xiaochangchen's earliest business boundary is in Nanheng Street outside Xuanwu Gate. Speaking of Xuanwumen, you have to pull something else. Beijing has won the world since the Ming Yongle uprising, and it has become the capital. The capital is divided into the inner city and the outer city, and there is the Forbidden City in the inner city. This Xuanwu Gate is a gate on the south side of the inner city. To its east, there are Zhengyangmen (also called Qianmen) and Chongwenmen. In ancient times, the army went out from Xuanwu Gate. In the south of Xuanwu Gate, is the famous Caishikou, which is the giving ground of Ming and Qing Dynasties, where the famous Yuan Chonghuan was killed. Further south, you will reach Nanheng Street. Nanheng Street starts from Hufang Bridge in the east and ends in niujie in the west. It is an east-west street, about two or three miles long. Because of its special location, Nanhengjie is very close to the inner city, and it has become a place where the guild halls are concentrated. In the current words, it is the local office in Beijing. With the guild hall, there will be a celebrity residence. For example, famous figures in the Qing Dynasty, such as Zeng Guofan, Kang Youwei and Tan Sitong, have lived near Nanheng Street. Even the famous Sun Yat-sen once settled in Huguang Guild Hall. With the birth of the Republic of China, the hierarchy was gradually broken, especially after the establishment of New China, the area around Nanhengjie became a settlement for ordinary people. With more people living, the natural catering industry has developed. Xiaochangchen is located in the east of Nanheng Street and the east of Xiaochangchen, which is the famous Li Ji Baishui Yangtou. In the west of niujie, there are famous rice cakes and money for Muslims to eat. The storefront is not big, so there is a 6-7 square meter. When it comes to the characteristics of Xiaochangchen, it is actually the same as all time-honored brands. First, the materials are exquisite, first, the workmanship is serious, and the quantity is sufficient, so it is slowly famous. More people come, and you can cook soup without interruption. After a long time, there is a pot of old soup left. With this pot of soup stock, there is no one to compare business with.

While inheriting the tradition, Chen Yutian not only boldly introduced halogen products that had never existed before, so as to enrich the "content" in the soup pot, but also "reformed" the halogen soup that has been made for many years, adding several Chinese herbal medicines to remove fishy smell and improve taste, so as to make it more fragrant.

Small intestine, lung head, stomach, pig heart, pig liver, white meat, tofu, and fire ... all kinds of marinated products with different textures and tastes "gather together", and the pot of fragrant marinated soup has aroused customers' appetite and aroused diners' greed.

In addition to its unique flavor, the performance of Beijing snacks is even more attractive.

The "open case" operation of cooking in brine makes the diners happy, and their eyes are constantly "eating" without moving.

It's not surprising if you witness the old man Chen Yutian's busy scene in front of the pot of marinated soup, and then hear about running out of the hot hearth to pick up briquettes. In Mr. Chen's view, the pot of boiling brine soup is no different from the cold water just received from the tap water pipe. From time to time, he put his hand in and fished all kinds of halogen products in the pot at will. His calm movements and calm demeanor were amazing.

halogen products are placed on the desk, and the cutting method is already in my mind. When you burn the well, the blade falls, and the tofu triangle gives the knife. The small intestine is broken in pattern, and the lung head is smashed into the brain. After a while of dazzling, all kinds of halogen products have been packed in bowls. Finally, Master Chen scooped up a spoonful of thick bittern soup, slowly drenched it on the layers of bittern, and began to kill his "work". Don't underestimate the soup. Without the soup, the halogen products can't be tasted, and the taste is too weak. Too much soup will drown the goods and lose the scenery in the bowl.

Beijingers like to eat "that mouthful" when they eat. Originally, stewed food was for the poor, but people who couldn't stand that mouthful well. Although I have moved several times, my regular customers all follow Xiaochangchen and run around Nanheng Street. Mr. Hou Baolin, the master of crosstalk, used to be a frequent visitor there. Because of his frequent patronage, his two sons Yaohua Yaowen often eat there. Business is on fire, so the family has a little trouble, separated, a few brothers and sisters, plus seven aunts and eight aunts, and also opened several semicolons, but they are always in Nancheng, such as Tiger House Bridge and Yongdingmen. Later, the old city of Nancheng was rebuilt, and the surrounding area was demolished. So among the brothers, there was an alternative, and they ran to Huangsi, the northern city, and opened a big shop.

Now, in Nanheng Street, the dilapidated complex has become a new apartment, and the old name of Xiaochang can no longer be found. But in the north and south of the city, you can see its font size in many places in Beijing. Moreover, with the changes of the times, the sausage has also brought forth the old and brought forth the new, with a new stewed hot pot, which has developed from a snack like a high-level diet.

Business hours: 1:-14:

17:-21:

Passenger capacity: 2 people

Parking spaces: 2

Private rooms: 3

Branches:

Xigexinli Store

Address: The big private room can accommodate 14 people, and there is no room charge. No karaoke

Liuliqiao Store

Address: No.1, South Road, Xikezhan, Fengtai District

Tel: 63481736

Business hours: 11: -22:

Per capita consumption: 3-5 yuan

Recommended: crispy large intestine: 28 yuan, Jiao Tang. Braised assorted hot pot: 118 yuan

Parking space: 2

Private rooms: 8

Business area: 7 square meters (4 large tables and 21 small tables)

Wonton Hou (Wonton)

Business hours: 6:-22:

Passenger capacity. 1 small tables for 8 people; 18 tables for four, Four tables for two)

Branch:

Wangfujing Store

Address: No.11 Dong 'anmen Street, Wangfujing, Chaoyang District

Tel: 65251892

Business hours: 6:-1:

Passenger capacity: 2 people

Per capita consumption: 2 yuan < 86399

Huaiyangchun (Huaiyangcai)

Huaiyangchun Hotel, located at the intersection of Social Road in Xicheng District, was completed and opened in recent years, but the name of Huaiyangchun was an old brand 6 years ago, and it is a restaurant familiar to old Beijingers. It was started by Xia Wanrong, a native of Huai 'an, Jiangsu Province, whose address was at the south of Chang 'an Avenue in Xidan (where Houxinfeng Restaurant is located). It is famous for its specialty in Huaiyang cuisine.

When making Huaiyang cuisine, it is characterized by strict selection of materials, fine knife work and exquisite workmanship, and it is very popular among people. It is one of the "eight major cuisines" in China.