As the capital of China, Beijing has developed its own culinary identity- Beijing Cuisine. The perennial favorite in Beijing is authentic Beijing Roast Duck which can be found at Quanjude and Bianyifang restaurants. Other choices include Imperial Court Food, Official Food and tasty snacks, which can be enjoyed at the local flavor restaurants.
Food in Beijing also boasts other exotic cuisines home and abroad. Other Chinese cuisine, each having a distinctive flavor, give a wide scope for diners to choose to one's taste. There is also a fill spectrum of international fine fare. If you are not a good eater of the Chinese food, these foreign cuisine restaurants can make up for it.
Venues range from small kiosks to large restaurants and from modest to luxurious. Food streets offer a wide variety, and some sites always are open. Typical food streets are the Donghuamen Night Snack Street, Gui Jie (Ghost Street) and Wangfujing Snack Street. Strolling a food street is a good way to learn the local food culture.
Restaurant serving hours are usually from 10:00 to 14:00 and from 16:00 to 21:00. It is not customary to tip waiters in restaurants of Beijing, but some top-class restaurants may charge 10% to 15% extra service fees. Both cash and credit cards can be used to check in grand and mid-range restaurants.
Peking Roast Duck
Peking Duck has the reputation of being the most delicious food Beijing has to offer. Some find it a bit too greasy, but others get hooked after one taste. In any case, a Peking Duck dinner is usually a fixed item on any Beijing tour itinerary, Eating Peking Duck is also one of the two things you are absolutely supposed to do while in Beijing. The other one is climbing the Great Wall.
The place that offers the best Peking Duck is the Quan Ju De Restaurant, which has outlets at Qianmen, Hepingmen and Wangfujing. It was established 130 year ago and, if you count from the time when founder Yang Renquan began his duck business, it is 160 years old.
At Quan Ju De, ducks are immesed in condiments unique to the restaurant and are roasted directly over flames stoked by fruittree wood. The best roasted duck is date-red, shining with oil, but with a crisp skin and tender meat.
The chef then cuts the meat into thin slices, each having a piece of skin. Then the meat is served with very thin pancakes, Chinese onions and special sauce. The way to eat it is to coat the thin pancake with sauce, slap on a few pieces of meat and roll up the pancake. Chopsticks are optional; it is much easier just to grab the thing with your bare hands.
Another famous restaurant offering Peking duck is the Bian Yi Fang (Cheap Restaurant). Which opened in 1855, nine years earlier than Quan Ju De. At Bian Yi Fang. Roasting is done in an enclosed container fueled with crop stalks.
There are now hundreds of restaurants serving Peking Duck all over the city. Most of these restaurants offer ducks for 38 yuan a piece, cheaper that at the larger places.
Imperial Court Food
Imperial court Food is a style of Chinese food that has its origins in the Imperial Palace. It is based on the foods that were served to the Emperor and his court. Now, it has become a major school of Chinese cooking and there are several places where you can sample this unique flavor. Fand Shan in Beihan Park and Ting Li Guan in the Summer palace are the best ones. 150 years ago you would never have been able to eat this stuff, so give it a shot. It is a little expensive, however.
Imperal Official Food and Medicinal Foods
This first type of food is particular to Beijing. In the past, Beijing officials were all very picky about what type of food they ate. The most famous type of Official food is Tan Family Food, which can be had in the Beijing Hotel. This is the preferred food of the Qing Dynasty official Tan Zongling, and was later introduced into restaurants. Another type of food is that which is described in the classic novel Dream of Red Mansions. The author, Cao Xueqin, described a number of dishes in the book and now there are several restaurants which serve this style of dish. The most famous place is the Beijing Grand View Garden Hotel. This hotel is right next to the Beijing's Grand View Garden which is modeled after the garden described in the Dream of Red Mansions Other restaurants featuring this novel type of food are the Jinglun Hotel and Laijinyuxuan Restaurant in Zhongshan park.
There are hundreds of dishes that are medicated with such choice tonic materials as ginseng, deer musk, bear's paw, Chinese wolf berry and soft-shelled turtle, the cream of the crop of Chinese medicine. The "Yang Sheng Zhai" Restaruant of Xiyuan Hotel has the best reputation among such food. Although it has been changed to Sichuan Restaurant, it offers medicinal foods.
There are basically two kinds of hotpot restaurants in Beijing: mongolian style and Sichuan style. The staple of both types of hotpot is mutton (yang rou). The meat is usually sliced frozen so that it curls up into a tube shape. Then you place the meat into the hotpot, which is a copper pot containing a boiling soup base. After a few seconds the meat is cooked and you dip it into a sesame butter sauce. The verb describing the action of cooking the meat this way is called "shuan."other shuan-ables include beef , frozen tofu, Chinese cabbage , bean sprouts , and glass noodles . spicy Sichuan hotpot has a soup base which can be described as either superspicy or mildly radioactive, but the pot is often divided into half spicy, half nonspicy soup pots. The soup base for Mongolian style is not spicy, and usually consists of some vegetables and seafood.
Famous Mongolian style hotpot restaurants are Neng Ren Ju at Baitasi, and Dong Lai Shun to the east of Tian'anmen Square. The most well-known Sichuan style hotpot restaurant is Jin Shan Cheng. Of which there are many scattered throughout the city.
Recently there has been an explosion of buffet-style hotpot restaurants. Generally you pay a set price (often around 38 yuan ) for an all-you -can -eat meal. All-you-can-drink beer is included in the price too!
Beijing has over 250 types of traditional snack foods. Many of them are made of glutinous rice,soy beans or fried materials. The king of all snack foods is called "dou zhi." This is a strange-tasting, greenish-grey, fermented bean porridge, and if you can manage to eat a whole bowl of it you will earn great respect from your Beijing friends. Supposedly it is an acquired taste, but who wants to acquire it? For a taste of snack foods from outside of Beijing, take a trip to Snack Street, just off of Wangfujing Street. Starting from about 5:00pm, the vendors line up in their stalls and start selling foods from all parts of the country. You can have an entire meal's worth of food walking from one end of the street to the other, trying this and that along the way.
Cuising From Other Regions
A huge chunk of Chinese culture is devoted to food and drink. There are hundreds of different dishes, and each region has its own distinctive flavor. The majority of Chinese restaurants in Beijing feature what is known as "homestyle dishes,"which are basically the most common types of food that any self-respecting Chinese can make at home. These dishes are usually a combination of the spicy Sichuan style and the more hearty Shandong. True Sichuan style restaurants have a special type of tea called Eight Treasures Tea. This tea is poured from a kettle with a yardlong spout, which the boy wields skillfully. Aside from jia chang cai restaurants, there are also many places that are devoted to a certain type of food. Specititley restaurants include such classics as Donkey Flesh King, Dog Meat City and Fat Sister's Meat Pies.
Shanghai style tends to be sort of sweet and features lots of seafood. Shanghai restaurants have been quite popular for some years now. guangdong eaters have a reputation for eating "everything with four or more legs except for the table, and everything that has wings except for airplanes." All of the really funky dishes you hear about like live monkey brains and raw rat babies are Guangdong style dishes. However there are lots of excellent, non-scary Guangdong dishes, and the seafood is especially tasty. Northeastern dishes are usually composed of large quantities of meat in thick, fairly stitleysaues. Potatoes also feature heavily in dongbei cai. This is a great style of food to have in winter. Other famous schools of Chinese food include Huaiyang and Shanxi styles. There are also a number of regional minority cuisine.
Uygur Food The Uygurs are a Muslim minority from Xinjiang Autonomous Region in the Northwest. There are Uygurs all over the city selling lamb shish kebob, but there are two places where they are fairly concentrated together, one is tempted to call them ghettos. These two locations, weigongcun and Ganjiakou, abound with Uygur restaurants. If you are walking by around dinner time, prepare yourself to get accosted by "grabbers,"sort of like "greeters"at other restaurants, except these guys tug on your sleeve and try to drag you into their place. Nothing hostile, just very persistent. The best thing at these restaurants is the roast fried spicy mutton, square noodles in tomato sauce, and the roud nang bing, a type of bread which is scrumptious whencool. There is also a smaller,fatter type of round bread which can satisfy a bagel-craving. The streetside shishkabob can be delicious, too, but is not always the paramount of sanitary foodstuffs.
In addition to the thousands of Chinese restaurants, there are also lots of places serving foods from all over the world. You can basically get any type of food you want here , if you know where to find it. For years the only thing missing was an American-style deli, and now there is even one of those. These are also tons of fast food restaurants, including almost 50 McDonald's and a mess of Pizza Huts, KFCs, Dunkin'Donuts, A&W's and Kenny Rogers'Roasters. Roasters is the only fast food place in which smoking is allowed and beer is served. One of these places used to have an electric rodeo bull. For a complete list of international restaurants, see the Beijing Directory in the back of the Guide.
There are also several non-western fast food restaurants, the most famous hailing from Taiwan: the 24-hour Yonghe Doujiang. The mascot of this chain is the Colonel Sanders-esqe head of an older Chinese man, presumably Mr.Yonghe himself. Yonghe serves traditional Chinese breakfast food like fried dough, soy milk, and steamed meat buns. Yonge and its imitators are perfect for post-Sanlitun Bar Street munchies.