Zhen Didao Xiancheng Kaoya (Paul Building) is a northern chinese restaurant in Guomao Cbd, Beijing.
Editorially verified October 1, 2026 by Elliot Marsh, TableJourney editor. Source.
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Address: 38 Chaoyangmenwai Street, Chaoyang District, Beijing
106 Restaurant on the third floor of the Deyuan Jiuhe Building on Hongyan Road in Beijing's Shilihe serves Beijing dishes and roast duck, 11:00 to 22:00.
OrderRoast duck, plus the classic Beijing dishes from the menu, at lunch or dinner.
TipThe Shilihe branch is on the third floor of the Deyuan Jiuhe Building; it sits among the Classic Beijing picks in the Beijinger's 2025 rundown.
Erpangjia on Qingnian Road in Beijing stews a whole Qiqihar goose in a big iron pot, eaten dry first, then with broth for dipping vegetables, until 01:00.
OrderThe whole iron-pot stewed goose, first dry, then with broth and vegetables.
TipEat the goose dry first, then add broth and cook vegetables in it; the district guide says one goose weighs about seven and a half jin.
106 Restaurant on the third floor of the Deyuan Jiuhe Building on Hongyan Road in Beijing's Shilihe serves Beijing dishes and roast duck, 11:00 to 22:00.
OrderRoast duck, plus the classic Beijing dishes from the menu, at lunch or dinner.
TipThe Shilihe branch is on the third floor of the Deyuan Jiuhe Building; it sits among the Classic Beijing picks in the Beijinger's 2025 rundown.
Yangcheng Meishi near Gongti in Beijing is a Cantonese chicken pot restaurant with a split lunch service and a dinner service that runs until 02:00.
OrderThe Cantonese chicken pot, the dish in the restaurant's name, shared at a late table.
TipThe kitchen runs until 02:00 for dinner, so it suits a late meal; the Beijinger lists it under Cantonese in its 2025 rundown of the Dianping list.
Erpangjia on Qingnian Road in Beijing stews a whole Qiqihar goose in a big iron pot, eaten dry first, then with broth for dipping vegetables, until 01:00.
OrderThe whole iron-pot stewed goose, first dry, then with broth and vegetables.
TipEat the goose dry first, then add broth and cook vegetables in it; the district guide says one goose weighs about seven and a half jin.
Lanren Yanfu Renjia near Anzhen Bridge in Beijing cooks Zigong salt-house Sichuan dishes, prized for freshness, tenderness, numbing heat and aroma.
OrderThe Zigong salt-house dishes, which the Chaoyang district guide singles out as the specialty.
TipThe Chaoyang district guide describes a colourful, stylish room; lunch and dinner are split, with service from 17:00 to 21:30 in the evening.
Lanren Yeyu in the Yihaodi Art Park on Shunbai Road in Beijing cooks fiery Sichuan dishes, led by boiled fish in chilli oil and a half-soup bullfrog.
OrderThe boiled fish in chilli oil over bean sprouts, and the half-soup bullfrog.
TipIt sits inside Zone D of the Yihaodi Art Park and has its own parking; lunch runs to 16:00 and dinner starts at 17:30.
Dian Dachi in the Wangjing Chengying Center in Beijing is a Yunnan restaurant fitted out like an ethnic village, with steam stone-pot fish as its signature.
OrderThe steam stone-pot fish, the signature dish that gives the restaurant its subtitle.
TipBamboo-woven lamps and straw hats dress the room like a Yunnan minority village; it is on the second floor, Room 201, of Building 4.