Ding Xiang Run (Deshengmen Inner Street) is a northern chinese restaurant in Shichahai Houhai, Beijing.
Editorially verified October 1, 2026 by Elliot Marsh, TableJourney editor. Source.
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Address: 34-36 Deshengmen Inner Street, Xicheng District, Beijing
Bao Bao Hao on Chaoyangmen North Street in Beijing has served sizzling Cantonese claypot dishes since 2000, in a room styled after Guangzhou's old Xiguan.
OrderOrder the sand ginger chicken from the claypot, and the Cantonese cured sausage claypot rice.
TipClaypot dishes are seared to order over fierce heat for smoky wok hei, and the room is jam-packed at mealtimes, so reserve ahead.
Xiang Bin Xuan on Huayuan Road in Beijing cooks authentic Hunan food, known for its chopped-chilli fish head and Yongzhou-style fried duck, plus stinky tofu.
OrderThe chopped-chilli fish head, Yongzhou-style fried duck and the stinky tofu.
TipExpect a queue at mealtimes, so arrive early or reserve by phone; the Michelin Guide also lists stinky tofu and mugwort dumplings as snacks.
Jing Hua Lou on Datun North Road in Beijing revives Qing-era banquet-house dishes, such as crispy duo and smoked pork head, in a second-floor dining room.
OrderOrder the crispy duo blanched in oil, sliced smoked pork head, and rose puff pastry to finish.
TipDiners are escorted from a retro entrance to a lofty dining room on level 2; Ctrip lists a waiting area and large tables for 10 or more.
Qiantang Garden on Shuangyushu North Road in Beijing has cooked Ningbo seafood since the early 2000s, with fish tanks and shipments from the owner's hometown.
OrderOil-blanched river shrimp with vinegar and ginger, hairtail, and house-made waxberry juice.
TipPick the fish from the tank and ask how to cook it; the Michelin Guide singles out oil-blanched river shrimp and hairtail prepared several ways.
Lao Chuan Ban opened in 1979 as Sichuan's Beijing office restaurant and has served homestyle Sichuan dishes to the public since 1995, in a hutong in Beijing.
OrderMouth-watering chicken in peanut and sesame sauce, fuqi feipian and maoxuewang.
TipThe restaurant opened in 1979 for the Sichuan provincial office; Ctrip lists a waiting area, free Wi-Fi and baby chairs, so arrive early at mealtimes.
Jingyi on Liulichang East Street in Beijing is a small alley room with a short calligraphic menu of Hubei river fish and home cooking, with limited seats.
OrderBraised tofu with fish roe, hot and sour young lotus root with chicken gizzards, osmanthus grass jelly.
TipSeats are limited, so come early or expect to wait in line; in winter, ask for the piping-hot egg-drop glutinous rice wine.
