Man Heng Ji is a hot pot restaurant in Xisi Baitasi, Beijing.
Editorially verified October 1, 2026 by Elliot Marsh, TableJourney editor. Source.
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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Explore the history and nature around Beijing on a private day tour to the Ming Tombs and Longqing Gorge. Discover the Ming Dynasty's legacy at the Dingling Tomb and e...
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Visiting Tian'anmen Square and the Forbidden City, two iconic spots in Beijing. Hike the scenic Mutianyu Great Wall. Enjoy tasty Chinese dumplings for lunch.
Address: 14 Ping'anli West Street, Xicheng District, Beijing
Shaguoju on Xisi South Street, founded in 1741, specialises in ceramic casserole dishes such as boiled pork and stewed pork hock at its first Beijing branch.
OrderOrder the boiled pork in casserole from the ceramic pot series and add the stewed pork hock.
TipThis is the founding branch at 60 Xisi South Street near Gangwashi, a restaurant established in 1741 that specialises in ceramic pot dishes.
Tong Chun Yuan, a state-owned Jiangzhe restaurant founded in 1930, is Michelin Selected for river fish from live tanks and regional dishes in Beijing.
OrderPick a live river fish from the tanks, then add the Zhenjiang pork trotter aspic and the stir-fried swamp eel.
TipReservations are accepted only for bookings made before noon, so call in the morning.
Kaorouji on Qianhai Dongyan beside Shichahai grills beef and lamb on an iron griddle in the Beijing zhizi kaorou style, a time-honoured barbecue house.
OrderOrder the zhizi kaorou, beef and lamb grilled on an iron griddle, with a bottle of Beibingyang soda.
TipIt stands on Qianhai Dongyan beside Shichahai; the city's food guide suggests pairing the grilled meat with erguotou liquor or Beibingyang soda.
Tianxingju on Xianyukou Street near Qianmen, founded in 1862, serves Beijing-style stewed liver with steamed stuffed buns from early morning in Beijing.
OrderOrder the Beijing-style stewed liver with steamed stuffed buns, the shop's classic pairing.
TipFounded in 1862 as Huixianju, the shop opens at 07:00 on Xianyukou Street near Qianmen, so it works as a breakfast stop.
Shaguoju on Xisi South Street, founded in 1741, specialises in ceramic casserole dishes such as boiled pork and stewed pork hock at its first Beijing branch.
OrderOrder the boiled pork in casserole from the ceramic pot series and add the stewed pork hock.
TipThis is the founding branch at 60 Xisi South Street near Gangwashi, a restaurant established in 1741 that specialises in ceramic pot dishes.
No. 69 Fangzhuanchang Zhajiangmian holds a Bib Gourmand for one dish, chewy noodles in a deep soybean pork sauce, in a hutong near Nanluoguxiang in Beijing.
OrderOrder the zhajiangmian, the only dish on the menu, and add pickled garlic and cumin chilli sauce.
TipDiners queue from opening to closing for the single dish, so go outside the lunchtime rush.
Tong Chun Yuan, a state-owned Jiangzhe restaurant founded in 1930, is Michelin Selected for river fish from live tanks and regional dishes in Beijing.
OrderPick a live river fish from the tanks, then add the Zhenjiang pork trotter aspic and the stir-fried swamp eel.
TipReservations are accepted only for bookings made before noon, so call in the morning.
Country Kitchen at Rosewood Beijing is a Michelin Selected restaurant for Beijing and Shandong dishes, with hand-pulled noodles and wood-oven duck.
OrderOrder the hand-pulled noodles, the Beijing duck from the wood oven and the dumplings.
TipThe kitchen is open-air with a wood oven and there is a relaxed terrace; the restaurant is on the third floor of Rosewood Beijing.
