Speaking of delicacies, Beijing is as thumb-up-worthy as any other city famous for gourmands.

Bian Yi Fang Roast Duck

Opened in the 14th year (1416) of the reign of Yongle Emperor of the Ming Dynasty, nearly 600 years ago, Bian Yi Fang Roast Duck was listed in the first batch of “China Time-Honored Brands” by the Ministry of Commerce. Its specialty “closed oven roast duck” is among the most two famous Beijing roast ducks, and the cooking technique was approved as the national intangible cultural heritage item. Closed oven duck features crispy outside and tender fine insider, fat but not greasy. With sugar applied on the surface of duck skin, this meat just melts in your mouth, worthy of the name of “China Time-Honored Brand”.

Address: Xianyukou Food Street, east side of Qianmei Street, Dongcheng District 东城区前门大街东侧鲜鱼口老字号餐饮一条街

Average Spend: 116 yuan per person

Recommended dishes: Roast duck, duck feet with mustard sauce, crisp roast duck with flower fragrance

Kao Rou Ji

Opened in the 28th year of the reign of Daoguang Emperor of the Qing Dynasty, over 160 years ago, this restaurant placed its headquarters in the scenic spot “Yinding Bridge”, one of Beijing’s eight celebrated scenic attractions. Seated by lakeside, you can have a good taste of delicious barbecue while appreciating the setting sun in the west.

Its roasted mutton features uniform thickness, free of greasy taste and strong smell. There are two famous time-tested barbecue restaurants, Kao Rou Wan in southern Beijing and Kao Rou Ji in the north. Therefore, it is suggested that you try barbecued beef and mutton respectively supplied by these two brands. If you are interested, have a try at “Elegant-style BBQ” in the boat running on the Shichahai.

Address: No.14, Qianhai Dongyan, Dianmenwai Street, Xicheng District (nearby Yinding Bridge) 西城区地安门外大街前海东沿14号(近银锭桥)

Average Spend: 110 yuan per person

Recommended dishes: Grilled mutton, fried fermented mung bean dregs, baked wheaten cake with sesame, grilled meat

Dong Lai Shun

Dong Lai Shun Restaurant is always the first to come to mind when it comes to the instant-boiled mutton in Beijing. Boiled in distinctive copper pots over white-hot charcoal, the mutton features fresh and tender in texture without any other spices apart from a few green onion and ginger. By virtue of high-quality and thin-sliced strips of meat, excellent flavor and exquisite tableware, Dong Lai Shun was approved as the China’s Century-Old Restaurant.

Address: Room 542-547, Floor 5, Beijing APM, No. 138, Wangfujing Street, Dongcheng District (near Chang’an Street) 东城区王府井大街138号北京APM 5楼542-547(近长安街)

Average Spend: 150 yuan per person

Recommended dishes: Mutton, hand-cut mutton, baked sesame seed cake

Du Yi Chu

Du Yi Chu is a Shaomai (a type of traditional Chinese dumpling) restaurant, which was named by Emperor Qianlong and inscribed by Guo Moruo, a Chinese author. Shaomai came from the South China and won high reputation in the capital thanks to Du Yi Chu Restaurant. Wonton wrapper is as thin as a cicada’s wing, about 1mm in the middle and only 0.5mm on the edge, 11cm or so in diameter, and has at least 24 folds. Its Shaomai made by this restaurant features extra thin wrapping and rich meat juice, can be dubbed the quintessence!

Address: No. 38, Qianmen Street, Dongcheng District (at the east end of Dashilan Street) 东城区前门大街38号(大栅栏东口)

Average Spend: 70 yuan per person

Recommended dishes: Steamed dumpling of three fresh delicacies, mixed stuffed dumplings, Qianlong cabbage