Ask a QuestionBeijing, China's capital and one of the great travel destinations of the World, offers a variety of food which is ready to cater to almost every possible appetite. Beijing cuisine enjoys international fame for the variety of dishes developed in the imperial kitchens of several dynasties. It is one of the eight most famous regional cuisines in China, not only features dishes made from the imperial recipes, but also recipes invented by private chefs hired to work in the residences of high-ranking officials at the imperial courts. It has the world famous Beijing Roast Duck, the extremely tasty Tan Family Cuisine, the special Beijing Hot Pot, the delicate Beijing Refreshments, etc. Top China Travel has listed some famous restaurant in Beijing for your reference, hence, you can have a good choice for your meals during your Beijing Tours.
Chinese name: 北京烤鸭
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Beijing Roast Duck, none is more universally renowned than the roasted duck named for the city. Esteemed by gourmets for its mouth-watering aroma, tempting appearance and delicate taste, there are secrets in the cooking, skill in the preparation and serving and delight in the tasting. The crispy skin and the juicy meat leave a deep impression on first-time consumers during their Beijing trip; and the essence of this dish is the skin, so there are special techniques to serving and eating the crisp skin for maximum enjoyment.
This dish originated in the Southern and Northern Dynasties (A.D.420－A.D.589). During the Yuan Dynasty (A.D.1206—A.D.1368) roasted duck was served in the palace for the emperors. During the Ming Dynasty, the roasted duck cuisine developed fully and took an important place on imperial court menus. With the passing of time, Beijing roasted duck entered into the international cuisine, its unique and delicious taste favoured foreign tourists as well as by Chinese people.
Known as the "Mutton Hot Pot," Instant-Boiled Mutton is a beloved winter delicacy in Beijing. With a history stretching back centuries, this dish is famous for its paper-thin slices of high-quality lamb, rich dipping sauces, and fresh accompaniments. The most traditional version is served in a copper pot heated with charcoal. The lamb is prized for being tender and odorless, and after cooking the meat, the flavorful broth can be used to boil dumplings or noodles—making the meal even more satisfying. Dong Lai Shun is the most famous place for authentic Beijing-style mutton hot pot
Chinese name: 老北京烤肉 (Lǎo Běijīng Kǎo Ròu)
With a history of over 300 years, Old Beijing Barbecue is a hallmark of Jing cuisine and traditional Muslim food culture in the capital. The method involves marinated slices of beef or lamb grilled over a special iron grate called a zhizi. Diners grill their own meat and eat it fresh off the grate, creating an interactive and flavorful experience. Among the most renowned establishments are Baikui Laohao, Kao Rou Ji (famous for lamb), and Kao Rou Wan (noted for beef), the latter two of which have been listed as intangible cultural heritage of Beijing.
A signature dish of Tan Family Cuisine, which originated from imperial kitchens, this braised shark fin dish is one of the most luxurious and iconic starters in Beijing's traditional banquets. Today, due to conservation efforts, fish maw is commonly used instead of shark fin, resulting in the dish known as Braised Fish Maw. Its hallmark is a glossy amber color, rich and silky texture, and deep umami flavor, all while remaining balanced and not greasy.
One of the most popular and recognizable dishes in Beijing, this dish features finely sliced pork tenderloin stir-fried with rich sweet bean sauce. It’s served with green onions and tofu wrappers or thin pancakes, allowing diners to wrap the pork and enjoy it like a mini roll. While simple in concept, it requires great skill to make the pork tender and evenly coated with sauce.
This royal dish dates back to the Qing Dynasty and was once served to Empress Dowager Cixi. Known as one of the “Four Royal Stir-Fries,” the fish fillet is deep-fried until golden and then stir-fried again in a sweet, sour, and savory sauce. The result is a crispy exterior with a tender, boneless interior, all coated in a glossy glaze. Other royal variants include stir-fried pork tenderloin, prawns, and kidneys.
Also known as Three Non-Stick or Osmanthus Egg, this dessert is made by stir-frying a mixture of eggs, starch, sugar, and water until it becomes a golden, sticky, custard-like delight. The name “Three Non-Stick” comes from its unique characteristic: it doesn't stick to the plate, chopsticks, or teeth. Legend has it that Emperor Qianlong loved this dish during his southern tour and had it added to the imperial menu.
A hearty dish for cold Beijing winters, this clay pot delicacy features paper-thin pork belly layered over tangy sauerkraut and vermicelli noodles. It’s simmered to perfection in a clay pot, balancing the fatty richness of the pork with the sourness of the cabbage. The result is a deeply flavorful and aromatic dish.
Another crown jewel of Tan Family Cuisine, Bird’s Nest Soup is both a delicacy and a symbol of status and health. The best version uses "Imperial Bird’s Nest," also called Snow Nest, known for its pale white color and high nutritional value. This dish is slow-cooked in a clear broth described as “as light as tea and as clear as water,” resulting in a refined and nourishing experience.
Named after the Ma Lian grass used to tie the meat during cooking, this cold dish is a traditional Beijing appetizer. It is tender, flavorful, and mildly aromatic due to the herbal wrapping. Often served with shimmering meat jelly, it is especially refreshing in warmer months and pairs wonderfully with a glass of Chinese wine.
► More information about food in Beijing please click: Beijing Food
► Highly recommended tour in Beijing: 4 Days Best Beijing Tour
(Attractions: Tian'anmen Square, the Forbidden City, Temple of Heaven, Mutianyu Great Wall, Changling Tomb)
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