With spring sun shining once again in the capital, it's almost time to plop down on a flimsy plastic chair and dig into some good old-fashioned Beijing street food.
A Chinese restaurant at Metropark Lido Hotel Beijing recently debuted its banquet-style catering service with several dishes that are not only sumptuous but come with hefty health claims.
Refresh has brought the urban deli concept to China, offering a series of tasty gourmet sandwiches, soups and salads at reasonable prices.
In a city where pizza and spaghetti with marinara sauce are often eaten with ketchup, a new Italian restaurant in Wudaokou is taking on the unique dual role of traditionalist educator and begrudging collaborator.
Fewer people are familiar with Huaiyang cuisine than know of its signature staple, Yangzhou Chaofan.
Eventually, it is said, every good idea reaches its logical extreme. If it's true that the Lascaux cave paintings held the seed of the Sistine Chapel and the abacus was merely the Internet 0.1, then mutton skewers sold on the streets of Beijing were the precursor to the ultimate Beijing barbecue - a entire roasted leg of mutton.
The Kyushu-style noodle house Invincible Ramen is not short of confidence.
To be clear, a mother's cooking is almost impossible to supplant. But for at least one night, Feng Huang Zhu, a Yunnan restaurant in a hazily lit corner of Gulou Dajie, came close to doing just that.
My Home is a welcome addition to the very limited vegetarian dining scene in Beijing, which is largely marked by dishes made to look like real meat.
The spirit of Saint Patrick will stagger into the capital once again as Beijingers' celebrate the patron saint of Ireland. METRO picks the best craic for the greenest day of the year.
For a blueprint of Nobu Beijing, which will hold its grand opening next month, and its executive chef Oyvind Naesheim, look no further than that concoction of oil, garlic, spices and dried shrimp known as XO sauce.
Oyvind Naesheim, executive chef at Nobu Beijing, said he wants to use fermented black beans to add a twist to Beijing's beloved zha jiang mian, thick noodles topped with ground pork stir-fried in the salty, bitter and sweet soybean paste.
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