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Listing
Sichuan Sichuan Restaurant Add: A14, LiuYinjie, Xicheng District Sichuan Restaurant Yuyuan Restaurant Tianfu Sichuan Restaurant Changzheng Restaurant Jingxin Douhua Restaurant Diplomatic Restaurant Ritan Restaurant Xi He Ya Ju Hunan Sha Sha Rice Flour House Mao's Restaurant Ai Yao Hunan Restaurant Our tip as the capital's best restaurant. Packed almost every night from about 6 to 8, but arrive later and there'll be no problem. They serve the best shui zhu rou pian you'll taste in Beijing. Jiangjunfu Restaurant Xiangxianlou Restaurant Suiyuan Restaurant Makai Restaurant Shaoshan Mao's Restaurant Guizhou
Hometown Goose Tremendous cooking and a very distinctive style. If it's good enough for Zhang Yimou, it's good enough for you. Xinjiang
Uncle Afanti's Food and Entertainment City Beijing's most famous Uygur restaurant, where drunken diners are almost guaranteed to get on the tables and shake their thang (and, if you're lucky, fall off and break it, too). Recent reports suggest the management need to buck their ideas up in the kitchen, though. Reservations essential at weekends. Xinjiang Red Rose Restaurant Definitely second rate, both in food and atmosphere. Very popular, though, so reservations might be necessary here as well. Weigongcun Area Huixin Dongjie Some Like It Hot by Mick Jones There's hot and then there's hot. The English language may not bother to distinguish between the two, but you can bet every Beijing schoolboy knows hislade (spicy) from hisre (heat). Despite recent demolitions, the capital city still boasts a rich array of spicy choices from the finest cuisines of China. Foreign options like Thai and Indian are a bit thin on the ground, and generally much more expensive, but there are enough of good quality to satisfy any urgent craving. Check out the listings on the for details of the best of the following styles. Sichuan Ubiquitous and eternally popular cuisine from China's southwest. Many of the classic dishes are also available in any old 'homestyle' joint. For some reason, the gong bao ji ding (chicken and peanuts with enough red chili to give it a bit of bite) seems to have become the dish of choice with the capital's foreign visitors. Also popular, and quite substantially hotter, are shui zhu rou pian (pork slices boiled with cabbage plus a mountain of dried red chili and ginger) and gan bian niu rou si (strips of dried beef fried with red chilis, strips of ginger and celery, or garlic shoots). Both of these have the potential to numb your tastebuds completely. A recent arrival in the capital is Sichuan hotpot. This should be approached with great care; forget it, if you don't like food that makes you sweat. Hunan The thinking diner's Sichuan. Hunan restaurants appear to be growing in popularity, and rightly so. They are easy to spot because they almost always have a range of Chairman Mao memorabilia on display: Hunan being the Helmsman's home province. You can also tell if you've stumbled upon a Hunan eatery by the rice bowls, inevitably cute little pottery affairs. They have many dishes in common with Sichuan, but I find the Hunanese style generally tastier. Try luo bu gan chao la rou (dried turnip strips with a kind of bacon, plus plenty of chili) or suan dou jiao chao rou mo (pickled long beans fried with ground pork), a particularly interesting flavor. The waitress will probably try to sell the Chairman's purported favorite, hong shao rou, a very fatty pork cooked for a very long time and not spicy at all. Let's just say it's an acquired taste. Guizhou
Xinjiang From China's largely Muslim northwest, this style has nothing in common with other Chinese cuisines and everything in common with Central Asia. Xinjiang cooking is very heavy on lamb: boiled lamb, fried lamb, barbecued lamb, basically any which way. The easiest and quickest option is to order a handful of lamb kebabs (yang rou chuanr), sprinkled with cumin and hot pepper, plus some bread (nan) and a salad (Xinjiang shala, usually tomatoes, cucumber and onion in vinegar). Alternatively, try the magnificentda pan ji, a gigantic plate of chicken and potatoes cooked with tomatoes and vast numbers of red and green chilis. Don't try this alone; help is required to come anywhere near finishing this one. Thai and Indian Both extremely popular with foreigners, local Chinese are only slowly coming around to these marvelous forms of cooking, boasting their own regional variations. Nevertheless, demand from the capital's resident laowai is feeding a gradual growth in supply, so that hyper-expensive joints in five-star hotels are no longer the only option. You can guarantee that any of these restaurants will have an English-language menu. |
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You can count the number of Guizhou restaurants in Beijing on one hand, a shame as this poor southern province has a lot to offer diners looking for something different. Many of the dishes on offer are identical to those available in Hunan and Sichuan restaurants, but the genuine Guizhou cai (dish) is intriguingly different. For a completely alternative take on Chinese soup, try the suan tang er kuai ba, which combines hot spice with sourness in a manner reminiscent of Thai cuisine. For hardcore spice fans, Guizhou la shan ji is a red mountain of hot chilis and chicken pieces. Cool off with some cui pi si ji dou mi, based on crispy-cased red kidney beans. The beans' insides are quite light, even fluffy. I guarantee it's not like any other Chinese dish you've ever had.
