Beijing Fengzeyuan Restaurant, which is the predecessor of Fengzeyuan Hotel, was set up in 1930. Fengzeyuan Hotel has a chef team of expertise with Wang Yijun, one of the ten famous chefs in China as the leading one, and offers genuine Shandong food as well as Beijing Roast Duck. The hotel is good at cooking delicacies from land and sea. Dishes made by Fengzeyuan taste lite but spicy, mellow but not greasy, fragrant, fresh, tender and crisp.

  Featured dishes: Bird’s Nest, Shark’s Fin, Braised Sea Cucumber with Scallion，Fish Maw in Casserole, Stewed Turtle Rim, Braised Cuttlefish Roe