Best Food In China

Location(s)

The cuisine is essentially Sichuan in tone. The chef has opted for classic, yet exquisite dishes, largely embracing the traditional but with a few forays into more novel gastronomic territory. The majority of the dishes though are redolent with authentic Sichuan flavor. The rabbit meat from old

photos: 

Location(s)

The Chinese and Japanese chefs here present an interesting mix of dishes from both countries, prepared throughout with style and care. Prices range as widely as the menu choices. Among the cold dishes, the semi-grilled beef slices are one of the refreshing touches from the Japanese chef. They come served with a pans dressing that gives a pleasant tangy finish to the whole.

photos: 

Location(s)

Although Sichuan food is its avowed specialty, Chuan Guo Yan Yi Restaurant also offers Cantones and Shanghainese dishes. The Sichuan food itself, although authentic, is frequently prepared with an individual twist. “Husband and Wife” beef filled with ox tongue and heart, the hot pot and the shredded pork with garlic sauce are all tangy with traditional Sichuan flavors.

photos: 

Location(s)

Yuxiang RenJia serves up food a Sichuanese person would love: genu-ine and warming. Sichuan noodles with peppery sauce, spicy numbing noodles, steamed meat-filled buns, dumpling soup and the other Sichuan delicacies made here are all must—haves.

When you come here you should try the spicy seafood—delicacies such

photos: 

Location(s)

Feiteng Yuxiang serves up what is considered the most famous spicy
boiled fish in Beijing. It has a genuine peppery taste and the fish has a crispy outside and tender inside.

photos: