7 Days Inn Beijing Xingong Metro Station Wanda Plaza

Chinese

As the name suggests, the kitchen is helmed by chefs hailing from the Sichuanese city of Yibin, from whence most of the ingredients are shipped, before they are cooked in authentic Yibin style. The menu is extensive and the portions generous. Try Lizhuang boiled pork, and Yibin noodles with bean sprouts dressed in a nutty, spicy sauce. Reservations are not accepted, so expect to queue at mealtimes, often for over an hour.

From its decor to its dishes, this restaurant is a celebration of Fujian culture. Diners can book one of the 13 private rooms, where tea sommelier service is provided, and pre-order a set menu. For authenticity, the all-Fujianese kitchen team insists on most ingredients being flown in daily from their home province. Signatures include braised eel with red mushrooms, pork cheek braised with dried squid, and sliced clam blanched in chicken stock.

This place stands out from the crowd of typical Dongbei restaurants with its modern decor done out in red and white, and servers in tailored suits. That said, the food is unmistakably Dongbei, covering recipes from Heilongjiang, Liaoning and Jilin, albeit in smaller portions and finer presentations. In addition to classics such as fried pork loin in sweet and sour sauce, and pork stew with pickled cabbage, try rare culinary gems such as crayfish "tofu".

Tucked away in an alley, this restaurant converted from a historical siheyuan has a restored courtyard where customers can dine under a century-old toon tree. A Chaoshan native, Chef Fei sources the best ingredients from his hometown to turn them into refined culinary gems. The fish maw sautéed tableside with dried shrimps, crabmeat, chopped chillies, dried radish and XO sauce boasts layers of flavours. Try the boneless marinated goose web too.

Since 1994, this restaurant has been synonymous with authentic zhajiangmian. It moved to this three-storey location over ten years ago and is always jam-packed. Once you step in the shop, you can’t miss the two caldrons of rich and flavoursome soybean sauce made fresh every day, to be served on the side with house-made noodles. Beijing snacks such as fried pork balls, and blanched ox tripe in sesame sauce are other solid options.

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