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Since imperial times, Beijing has drawn citizens from all corners of China, and the country's economic boom has only accelerated the culinary diversity of the capital. These days, diners can find food from the myriad cuisines of far-flung regions of China, as well as just about every kind of international food.
Highlights include rare fungi and flowers from Yunnan, chili-strewn Hunan cooking from Mao’s home province, Tibetan yak and tsampa (barley flour), mutton kebabs and grilled flatbreads from Xinjiang, numbingly spicy Sichuan cuisine, and chewy noodles from Shaanxi. And then there are ethnic foods from all over, with some—notably Italian, Japanese and Korean—in abundance.
You can spend as little as $5 per person for a decent meal or $100 and up on a lavish banquet. The variety of venues is also part of the fun, with five-star hotel dining rooms, holes-in-the-wall, and refurbished courtyard houses all represented. Reservations are always a good idea, especially for higher-end places, so ask your hotel to book you a table.
Beijingers tend to eat dinner around 6 pm, and many local restaurants will have closed their kitchens by 9 pm, though places that stay open until the wee hours aren’t hard to find. Tipping is not the custom although some larger, international restaurants will add a 15% service charge to the bill, as do five-star hotel restaurants. Be aware before you go out that small and medium venues only take cash payments or local bank cards; more established restaurants usually accept credit cards.
Yanjing, the local beer, together with the ubiquitous Tsingtao, is available everywhere in Beijing. A growing number of imported beer brands have entered the market, and Beijing has a burgeoning craft beer scene of its own. And now many Chinese restaurants now have extensive wine menus.
Straightforward American grub is served at this restaurant in a cozy, family-friendly cottage near Chaoyang Park. During the day, diner-style breakfasts, huge burgers, and bottomless cups of coffee bring simple and satisfying comfort to homesick Americans. At night, the ambience is slightly more refined, with imported Australian steaks the main draw, and a wine list focused on America's West Coast. Save room for a scoop (or two) of the homemade ice cream.
Ground zero for authentic American barbecue in Beijing, this busy joint grills, smokes, and slow-roasts mouthwateringly tender pulled pork, chopped brisket, and sticky ribs alongside wings, fried pickles, corn bread, slaw, chili cheese fries, and a solid cheeseburger. The huge, hipster-friendly Sanlitun location packs in a mixed party crowd, fueled by a wide range of imported American beers and bourbons (they’ve got A&W Root Beer too). If you’ve any appetite remaining after your meal, grab a slice of pecan or cherry pie or carrot cake.
This is the only place in Beijing—perhaps all of China—to get genuine New Orleans grits, jambalaya (peppered with dark sausage), traditional gumbo, and other Cajun and Creole fare. For a quick snack, grab a po'boy served in a crusty roll with a side of fries; the pork tenderloin with bacon-wrapped plums will do for bigger appetites. A lovely rooftop terrace makes for romantic alfresco dining overlooking leafy embassy gardens and nearby Ritan Park. Finish with warm apple cobbler and a melting scoop of nutmeg ice cream.
Contemporary fine dining with a major North American influence brings business travelers to the Hilton's flagship restaurant. In addition to succulent steaks, the kitchen serves lighter fare like sea bass with a sweet garlic puree. Or go large with one of Beijing's fanciest burgers, made with wagyu beef and served with foie gras and black truffle. You'll find a very good wine list here, enjoyed by a crowd that's a mix of loyal Beijing residents and hotel guests drifting down from their rooms.
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