Forbidden City
Chinese imperial palace in Beijing
City hotel guide
Gaobeidian
Hotel archive, loyalty coverage, and guest-verified insight entry points for Gaobeidian.
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🕐 Asia/Shanghai · 💱 CNY
Getting there & around
🚆 Beijingnan railway station🚆 Beijing Railway Station🚆 Beijing West railway station🚆 Beijing Fengtai railway station🚆 Beijing North railway station🚆 Pingguoyuan station🚆 Wukesong station🚆 Gucheng station
Nearby attractions
Tiananmen Square
public square in Beijing, China
Temple of Heaven
imperial complex of religious buildings in Beijing, China
Nanzhuangtou
archaeological site
Beijing National Stadium
stadium at Beijing, China
Lugou Bridge
bridge in China
National Museum of China
museum in Beijing, China
Tiananmen
monumental gate in the centre of Beijing, China
Niujie Mosque
mosque in Beijing
Zhongnanhai
imperial garden in central Beijing, China
Cadillac Arena
sports arena in Beijing, China
Mausoleum of Mao Zedong
final resting place of Mao Zedong, former Chairman of the Chinese Communist Party, in Beijing, China
Dining
Chao Shang Chao (Chaoyang)
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.
Xin Rong Ji (Xinyuan South Road)
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.
WebsiteLu Shang Lu
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.
Jingji
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.
WebsiteLamdre
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.
Shanghai Cuisine
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).
Furong
Named after the provincial flower of Hunan, this brand is part of the Xin Rong Ji Group. It serves Hunanese classics such as steamed fish head with chopped chilli that packs a punch. Pork tripe soup with pickled radish cooked in a casserole over charcoal imparts tangy, briny depth. Softshell turtle is another speciality, either steamed with yellow chilli or red braised. The smaller "horse-hoof" variety is perfect for a party of two.
WebsiteAttraction data from Wikidata (CC0) and open sources, ranked by notability and distance — for reference.
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