The original Zhang Mama, on nearby Fensiting Hutong, was such a hit with Beijingers they were forced to also open this new, larger branch with two floors. At the smaller, original branch you have to wait up to an hour for a table. Here, they've cut that down to about 15 minutes. It's worth the wait. This is arguably Beijing's best-value Sichuanese restaurant.

The speciality is mala xiangguo (麻辣香锅), a fiery, chili-laced broth with either chicken (香锅鸡), prawns (香锅虾) or ribs (香锅排骨) simmering away inside, and with a variety of vegetables added into the mix. One pot is enough for two or three people. Also worth trying here is the dandan mian (担担面 spicy dry noodles) and the rice meals; the classic being the gongbao jiding gaifan (宫爆鸡丁盖饭 spicy chicken with peanuts), which is lip-tinglingly delicious, thanks to the generous sprinkling of Sichuan peppercorns. No English menu, so don't be shy about pointing to what fellow diners are eating. Chances are it'll be spicy, but delicious.

Address: No. 76 of Jiaodaokou Nandajie, Dongcheng Dostrict

Average Cost: 45 RMB

Source: lonelyplanet.com