Dachang

Getting there & around

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Nearby attractions

Forbidden City

Landmark46.1 km

Chinese imperial palace in Beijing

Tiananmen Square

Landmark46.0 km

public square in Beijing, China

Temple of Heaven

Worship44.6 km

imperial complex of religious buildings in Beijing, China

Beijing National Stadium

Culture47.5 km

stadium at Beijing, China

National Museum of China

Museum45.6 km

museum in Beijing, China

Workers Stadium

Culture42.0 km

football stadium in Chaoyang, Beijing, China

Tiananmen

Monument46.0 km

monumental gate in the centre of Beijing, China

Mausoleum of Mao Zedong

Monument45.9 km

final resting place of Mao Zedong, former Chairman of the Chinese Communist Party, in Beijing, China

Zhongnanhai

Park46.9 km

imperial garden in central Beijing, China

National Centre for the Performing Arts

Culture46.6 km

opera house in Beijing, China

Khanbaliq

Historic45.5 km

capital of the Yuan dynasty within present-day Beijing

Jingshan Park

Park46.2 km

urban park

Dining

Blackswan

Restaurant★★ Michelin¥¥¥¥35.5 km

On a swan theme, feather motifs and graceful arabesques abound in the spotless white room of this restaurant, set in an idyllic spot overlooking a pond where swans and koi swim. As for the food, French chef Vianney Massot champions a unique take on traditional Gallic fare using seasonal ingredients. The slow-roasted, wild-caught turbot boasts firm, juicy meat with two sauces that complement its intense briny flavour.

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Chao Shang Chao (Chaoyang)

Restaurant★★★ Michelin¥¥¥¥40.0 km

Upon arrival at this upmarket restaurant, diners step into a hallway lined with steeply priced dried fish maws. With years of experience in Hong Kong and Shanghai, Chef Cheung reimagines Chaozhou classics with sophistication and finesse. Braised fish maw with 30-year-aged dried radish is one of his proud creations – the lingering aromas of the radish lend the dish extra depth of flavour. Both the wine list and tea menu are packed with excellent choices.

Jingji

Restaurant★★ Michelin¥¥¥¥38.9 km

Jingji specialises in royal cuisine that not only pays homage to the nation's culinary traditions, but also captures the essence of regional recipes. The two set menus served in the main dining room focus on dried seafood and vegetables. Try the firm-textured braised fish maw in a flavoursome broth. Those booking a private room can customise their menus. The name is a portmanteau of "Beijing" and "Yueji" – the official flower of the city.

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Xin Rong Ji (Xinyuan South Road)

Restaurant★★★ MichelinBlack Pearl 2◆¥¥¥¥41.5 km

This flagship of the chain has an elegant but relaxed dining space done out in modern Chinese style. The menu is essentially the same as at other branches, focusing on Taizhou cooking and fish from the East China Sea. But the 28-day-old baby Peking duck, which you have to pre-order, is available exclusively at this location. Try also the duck stew with fish maw and taro – the taro is so starchy and tender that it melts in your mouth.

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Lu Shang Lu

Restaurant★★ Michelin¥¥¥¥40.4 km

The speciality here is Shandong cooking, especially Confucius cuisine, sea cucumber and live seafood shipped daily from Jiaodong peninsula. The chef is from Yantai and knows the food from his home province inside out. Try his roast 45-day-old duck served with caviar, prawn crackers and Shandong pancakes, which embodies features of both Beijing and Shandong cuisine. The lengthy tea menu and bespoke tea service make for a very special experience.

Shanghai Cuisine

Restaurant★★ Michelin¥¥¥40.9 km

The cosy, understated space is done out in neutral greys with pops of teal green. The Shanghainese head chef and predominantly Shanghainese kitchen team reinterpret the classics, adding modern twists. Check out the seasonal offerings made with Jiangzhe ingredients that are hard to come by in Beijing. Another highlight is their Shanghainese dim sum, such as xiao long bao and qingtuan (sweet sticky rice dumplings with Chinese mugwort).

Lamdre

Restaurant★★ Michelin¥¥¥¥41.0 km

A skylight in the pitched roof bathes the main room in natural light; the private rooms and balcony also feel cosy. An inquisitive soul by nature, veteran chef Dai spent time in Japan studying plant-based ingredients. His menu follows the seasons and may include his signature "porcini, green pepper, sea salt" with Yunnan mushrooms chargrilled to impart smoky aromas. The famous tofu is steeped in broth and intoxicating flavours.

Rong Pao

Restaurant★ Michelin¥¥¥38.9 km

This brand under the Xin Rong Ji group specialises in Sichuan fare, in particular cuisine from Yibin, the chef's home city. Most of his ingredients are from Sichuan and seasonal. With its deep fiery heat, the plateau loach hot pot with green Sichuan peppercorns on the vine is a hit. The quick-fried pork liver and kidney is another must-try. The drinks list focuses on wine and sparkling tea from Sichuan. Ask the sommelier about wine pairings.

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