Beijing Restaurant Tips by zys1

Quan Jude Beijing Roast Duck restaurant

Favorite Dish: Beijing Roast Duck dates back to the Ming Dynasty, about 600 years ago. The two famous Beijing Roast Duck restaurants in Beijing are Bianyifang (Shop of Convenience and Pleasure) and Quanjude (Complete Collection of Virtues), both having a history of 400 years. The original Bianyifang was in the Rice Market Hutong while the original Quanjude was in the Meat Market, both in the southern part of the city. Now they both have many branches. Two main branches of the Bianyifang are located at Qianmen (Front Gate) Street and at Chongwenmen, while two of the largest branches of Quanjude are at Hepingmen (Peace Gate) and Wangfujing.
Almost every part of the duck (except the feathers) can be made into hot or cold dishes, (for example, the wings, webs, tongue, heart and liver). This is called the ?°Complete Duck Feast?±. The duck head is cut in half and served on a small plate with the tongue. The head is usually for the guest of honour, but if you cannot face it you do not have to eat it. The bones of the duck are made into soup which is served near the end of the feast.

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Address: Wangfujing Street.

Favorite Dish: Court Cuisine originates from the imperial kitchen which cooked food for the emperor and his family. After the fall of the Qing Dynasty, some chefs from the imperial kitchen opened restaurants in the capital to introduce the special food once only eaten by the imperial family.Fangshan (Imperial-style) Restaurant sits on the island in Beihai Park in a traditional courtyard facing the lake. Apart from delicious dishes meticulously prepared with rare and expensive foodstuffs such as birds nests and sharks fins, the restaurant is also known for its pastries, including pea-flour cakes, kidney bean-flour rolls, miniature corn buns and sesame seed buns with chopped meat filling.

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Directions: A newly-opened branch of restaurant of Fangshan style, Yushan Restaurant, is located a few hundred yards to the west of the north gate of the Temple of Heaven in the southern part of the city. Tinglig

Favorite Dish: The hot-pot is a traditional brass pot with a wide outer rim around a chimney and a charcoal-burner underneath. Water is heated to boiling point in the rim, and the diners dip thin slices of raw meat in the water, where the meat cooks quickly. The cooked slices are then dipped in to a sauce. The meat can be anything, from lamb, veal, pork, chick, fish to prawn. There are vegetables, bean noodles, mushrooms and bean curt to be boiled in the rim as well. The sauce is prepared personally by the diner by selecting from a few dozen kinds to suit his/her own taste. You may want it hot, sweet, or salty. People usually do not eat rice when they have Mongolian Hot-pot. The traditional food to accompany the hot-pot is buns or noodles.

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Directions: There are many famouse Hot-Pot Restaurants in Baitasi Street.