Holiday Inn Express Beijing Tongzhou Tourism Zone, an IHG Hotel

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.

With over 40 years of experience, this owner-chef from Hong Kong samples what his team makes daily to keep improving the quality. He is justly proud of his crispy deep-fried squab – 30-day-old birds are basted three times to crisp the skin while keeping the meat juicy and silky. Other standouts include double-boiled soups, dim sum, as well as sago and pomelo in mango purée that strikes a perfect balance between sweet and tangy.

The dark green façade and warm grey room impart sophisticated taste. The jasmine centrepiece on each table exudes a pleasant scent and befits the restaurant’s name. On the menu, Beijingese melds with Shandong in refined masterpieces that look and taste divine. The signature classic Peking duck can be ordered in individual portions – in addition to pancake, scallion and cucumber, chargrilled duck breast with crispy skin is luxed up with caviar.

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.

Nestled deep inside a warehouse-turned-cultural park, Tan is a sibling of The Bridge in Chengdu. The bright and airy room spans two levels, its cubic furniture accentuating the ceiling height and minimalist elegance. The Sichuanese kitchen team excels both in classic and innovative recipes, while retaining the quintessence of Sichuanese flavour profiles. Try the mapo tofu with beef bone marrow – the two intermingle in a bold, zesty sauce.

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.

Slightly out of the way, this private rooms-only restaurant sits amid bamboo lined alleys and boasts an alfresco lounge, whose outdoor misting system creates an otherworldly aura. The menu features painstakingly prepared gems like camphor wood-smoked duck with crispy skin and smoky depth, as well as dishes that intelligently include house-made pickles and sauces. Exquisitely plated Kung Pao prawns burst with fruity spices and a hint of sweetness.