美居北京长安西酒店

Run by a team from Anhui, this restaurant opened its doors in 2023. The two-storey architecture seamlessly melds classical Anhui style and modern touches. The kitchen team imports most ingredients from Anhui for maximum authenticity. The signature dish, braised Huizhou smelly mandarin fish, is fermented in a wooden barrel for one month and boasts firm flesh and unique briny umami. In addition to the á la carte menu, check out the seasonal offerings.

The second-generation owner of this family-run shop still follows the original c. 1920 recipes. The establishment is packed at peak times, so expect to queue, serve yourself and share a table with strangers. Order the signature braised beef by the catty – about 0.5 catty per person. Specify whether you want it fatty or lean. Plain noodles in beef broth come in two sizes. The flavoursome broth and toothsome noodles are a match made in heaven.

Founded in 1822, Tong He Ju is one of the oldest Shandong restaurants in Beijing and was heralded the first of the ‘Big Eight’ eateries. The signboard itself is a historic relic, featuring handwriting by Emperor Puyi’s younger brother. Specialities such as braised cuttlefish roe in a spicy-sour glaze; cod fillet in distillers grain sauce; and san bu zhan, an egg yolk pudding fried with mung bean flour and sugar, all adhere strictly to old-time recipes.

For over 20 years, the brand has been a celebrated institution, both within and beyond Hunan. Its first outpost in Beijing greets diners with a bright red entrance, a visual clue to its hot fiery food. The must-try fried pork loin with crackling delivers fascinating textures and rich flavours. Rice paddy eel flown in from Hunan is slaughtered the same day before being stewed in shiso leaves and pickled mustard greens. The in-house preserved meat is also worth trying.

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