1. Dadong (Nan Xincang Branch)
Cuisine | Beijing Cuisine
Grade | Meilin Three Stars
Per capita |￥290
△Roast Duck
Dadong has improved the roast duck process - a new generation of stew oven, which integrates the subcutaneous fat with the duck skin to the maximum extent. It can be regarded as the best in Beijing. Non-greasy roast duck. The eight original ways to eat it are also popular among gourmets.
△Mustard Duck Feet
The signature dish in Dadong Restaurant, the duck feet are carefully boned, easy to eat and very smooth in texture, and the mustard sauce is just right. The entrance rushes to the tip of the nose, making people feel transparent and refreshing.
Comment Judge | Wang Ge (co-founder and general manager of Huang Xiaochu)
The most artistic way to eat roast duck, the aesthetics of life are fully reflected in the dishes. In addition to choosing the freshest In addition to the ingredients, seasonal flowers and plants are also used to arrange the dishes, which is full of artistic conception and beauty. The roast duck is crispy and not greasy, and the skin melts in your mouth, filling your mouth with happiness.
2. Lanting Lijia Cuisine
Cuisine Category | Beijing Cuisine\Government Cuisine
Grade | Meilin Three Stars
Per capita |￥322
△Jade Tofu
It is said to be the favorite of Empress Dowager Cixi. It uses fresh edamame, steamed, peeled and slowly ground. There are also chopped and fried scallops inside, which taste delicious and sweet.
△Tiger skin knuckles
Tiger skin knuckles are made from carefully selected pigs weighing about 50 kilograms. Anything over the weight will never be used. According to the rules set by the palace, it takes 10 hours to make. Finish. When the elbow is served, it is golden and pleasing to the eye, and the taste is extremely tender and fragrant.
Comment Judge | Hong Liang (well-known food columnist)
Lanting’s Li family cuisine is court cuisine. The Li family’s grandfather worked in the Qing Dynasty palace. Lanting Li Family Cuisine, hosted by Mr. Li Xiaolin, inherits the traditional palace cuisine and always insists on using simple seasonings to make exquisite dishes. It has maintained tradition and innovation for many years. It is a restaurant that I like very much.
3.Capital M Qianmen M Restaurant
Cuisine | Western food
Level | Food Merrill Lynch two stars
Per capita |￥369
△Roast Suckling Pig
The skin of the roasted suckling pig is completely crispy, but the meat inside is very tender, and the heat is super good. The accompanying sauce has a light flavor, and you can also add fruit-flavored sauce to make it taste fresh and delicious.
Review Judge | Lei Lei (senior media person)
It is a rare restaurant in the bustling area of ??Qianmen that is quiet and has a great view. The terrace offers a bird's eye view of Qianmen and Tiananmen Square. There are many foreigners and the afternoon tea is a great value. The interior decoration is also very elegant. The unique m logo is very popular.
4. Fulou French Restaurant FLO
Cuisine | Western Food
Level | Food Merrill Lynch Two Stars
Per capita |￥500
△Foie Gras
The best Rouget foie gras from France, fried to a shiny, delicate texture that melts in your mouth.
△Snails
Snail meat is tender and smooth, with a fresh vanilla flavor when chewed.
Review judge | Lei Lei (senior media person)
It should be regarded as the old French restaurant in Beijing with the best reputation. It has a sophisticated environment, exquisite presentation, and a good view from the window seat. There are many varieties of oysters and they are fresh, the foie gras is smooth in the mouth, the baked snails are very authentic, and the service is five-star.
5.1949 Whole Duck Season (Jinbao Street Store)
Cuisine category | Beijing cuisine
Grade | Food Merrill Lynch two stars
Per capita | ￥350
△Roast Duck
The roast duck is a selection of cherry ducks fed from a reliable duck factory for about 40 days. The meat is very tender and delicious. The sauce that goes with the roast duck is very unique and has a particularly rich aroma. The duck meat leaves a mouthful of flavor.
Review Judges | Dacai (Food Columnist)
Located on Jinbao Street, where land is at a premium, it is a quiet courtyard amidst the bustle. The traditional buildings and courtyards are elegant and refined, and bright. This environment is already very cozy. The dipping sauce for the roast duck is sweet noodle sauce and peanut butter. It is very unique and suitable for parties and banquets.
6.Temple Restaurant Beijing
Cuisine | Western food\French food
Level | Food Merrill Lynch two stars
Per capita|￥520
△Foie Gras
The foie gras here is made into an apple shape and looks very handsome. The sauce used is also homemade. It tastes particularly thick and creamy and is very popular.
△Lobster
Lobster is the specialty of the store, and it is especially delicious when made into a salad. The lobster sauce here is well-prepared. Unlike the cream-based greasy taste elsewhere, the sauce here is delicious and refreshing, allowing people to experience the fresh aroma of lobster.
Commentary Judge | Xi Ida (former deputy secretary-general of the World Chinese Cuisine Federation)
TRB, hidden in a deep alley, has been at the forefront of Beijing’s Western food in recent years. The owner, Mr. Ignace Leclaire, was the general manager of the Palais Bleu restaurant. The restaurant focuses on new continental cuisine. The French chef makes good use of authentic ingredients, and each dish is presented in a colorful presentation.
7. Ziyunxuan Tea Ceremony
Chinese Type|Others
Level|Meilin One Star
Per capita|￥400
△The Jasmine Champagne short ribs are very chewy, the meat is fresh and tender, the sauce is very tasty, and there is a faint fragrance of jasmine in your mouth.
△Grilled eggplant with fallen leaves in the autumn of that year
Unique in the world and exclusively patented by Ziyunxuan, the eggplant is paired with tomatoes and cheese, and the sweet and sour taste is great!
Comment judge | Lin Yilun (well-known cross-border food artist)
The materials and environment are good, and the dishes are unique, both in terms of presentation, production and thought. Highly recommended Chazuke rice, the environment is very artistic.
8. Oriental Grand Hyatt Hotel Chang'an No. 1
Cuisine | Beijing Cuisine
Level | Meilin One Star
Per capita |￥350
△Sesame Spinach
A unique and delicious dish. The spinach is covered with a layer of sesame pancake and sprinkled with dense sesame seeds. Spinach tastes fresh and refreshing, and the sesame flavor is also very fragrant, making it a unique combination.
A hot spot restaurant full of humanistic care and enthusiasm. The environment is Western-style, with Chinese symbols interspersed throughout to give people surprises. The signature dish, the roast duck, is cooked just right and has just the right amount of fat under the skin; the fried bean paste noodles are made from an old recipe, which is very nostalgic. Seasonal vegetables are the taste of home, so you can choose the ingredients with confidence. Plus, the wine cellar collection is enviable.
9. Jingzhao Yin
Cuisine type|Vegetarian cuisine
Level|Meilin one star
Per capita|￥500
p>△Sweet and Sour Lotus Root Short Ribs
A very popular cold dish with a crispy texture. The lotus roots are cut into small, delicate pieces and wrapped with bean products like yuba. The shape is exquisite and the taste is really like sweet and sour pork ribs.
What is it like to dine in the inner courtyard with a view of Yonghe Temple? Embrace the flowers in spring, embrace the moon in autumn, enjoy the cool breeze in summer and play with snow in winter. The flowing scenery of the four seasons makes people linger and forget to leave. The ingredients are exquisite, wild ingredients are selected, and the food is not eaten from time to time.
10.OPERA BOMBANA
Cuisine | Western food\Italian food
Level | Meilin one star
Per capita |￥800
△Beef short ribs and beef tenderloin
Beef short ribs and beef tenderloin are served with seasonal vegetables, plum sauce and mashed potatoes. The short ribs are soaked in red wine for several hours and are tender. It's fragrant and delicious, and the tenderloin is very chewy. The perfect combination will leave a fragrance on your lips and teeth.
Review Judge | Lin Yilun (well-known cross-border food artist)
The internal environment is Western-style, which is eye-catching. The fixed menu does not change much because there is a seasonal menu and the chef's performance is very stable. Reservations are required in advance, and the outside courtyard is suitable for dining in spring and summer.
Especially the steak, the control of the heat is very good, Australian beef is grade eight.
These excellent delicacies in Beijing are waiting for you to taste!