Huaiyang Fu (Andingmen) is a chinese restaurant in Gulou Nanluoguxiang, Beijing.
Editorially verified October 2, 2026 by Elliot Marsh, TableJourney editor. Source.
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Guided tour · 5 - 10 hours
See the sights of Beijing illuminated on an amazing night tour. Watch a traditional acrobatics show and enjoy a delicious Peking Duck dinner to experience a dish that ...
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Address: 198 Andingmenwai Street, Dongcheng District, Beijing
Huai Xiang Guo Se in CP Center is Michelin Selected for Huaiyang cooking, with lion's head meatballs in a Jiangnan garden-style room in Beijing.
OrderOrder the sauteed river shrimps with chickpeas and the slow-cooked lion's head pork meatballs in broth.
TipThe kitchen team from Jiangsu sources produce from their home province; seasonal dishes and a chef's tasting menu are also offered.
Duck de Chine, a courtyard house on Jinbao Street, is Michelin Selected for Peking duck roasted over date wood and served to a gong in Beijing.
OrderOrder the Peking duck roasted over date wood, then the deep-fried king oyster mushrooms.
TipThe operator lists last orders at 22:15 and offers private rooms, a bar area and parking; booking ahead is available.
Brasserie 1893, on the ground floor of the Waldorf Astoria, is Michelin Selected for French cooking with Chinese touches such as tea-smoked pigeon in Beijing.
OrderOrder the tea-smoked pigeon, or the Deluxe Degustation tasting menu that shows the chef's culinary vision.
TipLunch and dinner are closed on Monday, and weekend lunch runs to 15:00. A private room seats 8 beside the open kitchen at the centre of the room.
Oyster Talks, on the ground floor south of Yingke Center, is a French seafood restaurant on the 2025 Black Pearl guide, serving oysters in Beijing.
OrderStart with oysters, then the halibut with caviar or the blue lobster baked with garlic and olive oil.
TipIt sits at ground level south of Yingke Center, near the Workers' Stadium, and serves from noon until 23:00 every day.
Xin Ming Yuen at Parkview Green is Michelin Selected for Cantonese classics such as crispy skin chicken and double-boiled soups in a modern room in Beijing.
OrderOrder the crispy skin chicken and the osmanthus scrambled egg with conpoy, then a double-boiled soup.
TipThe menu is concise. A veteran chef cooks roast meat, stir-fries and seafood with traditional techniques, in a mall room at Parkview Green.
Ji Chuan, on the ground floor of the Atour Hotel on West Dawang Road, is Michelin Selected for Chongqing-leaning Sichuan cooking and bingfen in Beijing.
OrderOrder the mapo tofu with marbled beef and the pickled chillies with peach kernels, then the bingfen.
TipExpect an intense tingly numbness from the signatures; the bingfen dessert and the array of alcoholic drinks help put out the flames.
