故宫
中國明清兩個朝代二十四位皇帝的皇宫
到达与交通
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附近景点与去处
天安門廣場
位於中國北京的公眾廣場
天坛
世界遗产和文物保护单位
南莊頭遺址
archaeological site
国家体育场
2008年北京奧運會的主場館
卢沟桥
bridge in China
中国国家博物馆
北京市东城区的博物馆
天安门
中国北京市中心的一座建筑，始建于1417年（明朝永乐年间）
牛街礼拜寺
中國北京市的清真寺
中南海
北京皇家园林，中国共产党中央委员会和中华人民共和国国务院（中央人民政府）所在地
凯迪拉克中心
北京的文化体育综合场馆，2008年奥运会篮球馆
毛主席纪念堂
北京景点
餐饮
潮上潮
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.
新荣基(新源南路)
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.
官网Lu 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.
官网Lamdre
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).
芙蓉楼(航空航天学院店)
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.
官网景点数据来自 Wikidata（CC0）等开放来源，按知名度与距离排序，仅供参考。
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