NuanTang Hotel- Universal Beijing Branch

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.

A budget-friendly spinoff of the decidedly upmarket Xin Rong Ji, this offshoot lets diners enjoy certain premium dishes at a fraction of its flagship’s prices. The open kitchen imparts a bustling, down-to-earth vibe which complements the simple, seafaring-themed room. Unlike other Rong Cuisine siblings, this eatery serves a larger menu with more choices in single servings. In addition to its famous yellow croaker, try sautéed squid with wild rice stems and salted potherb mustard.

A Wenzhou native opened this joint over 10 years ago to serve authentic dishes from his hometown. Without complicated preparations and fancy plating, the food appeals with absolute freshness. Pick your favourite seafood from the live fish tanks by the entrance and ask for the best way to have them cooked. The mud snails in scallion oil taste crisp and velvety; the gingery pork tripe soup with egg omelette hits the spot without being too spicy.

Fast food

Fast food

Italian

Fast food