Beijing Food: About Those High Expectations... Yeah, Don't.

[Sylvia Franecki]

Hello everyone! I am here to share some true insights and experiences about my culinary adventures in Beijing. Please bear with me, as my opinions might be a bit blunt.

• You know what they say: too much hope leads to disappointment.

  • There are countless "must-visit" hotspots online; however, when I actually visit these places, hoping to enjoy an amazing meal only to find out that it is just mediocre, I simply cannot understand why they are so popular.
  • Time-saving tip: If there's no line to get into the place, then go for it. But if there's a long queue? Save your time!

• I'm just venting my frustrations and have nothing against anyone or anything, but I've somehow become one of those who is deemed "blacklisting" or bad-mouthing Beijing's cuisine.

  • Honestly, that is not my intention at all.

• Okay okay, calm down everyone! As a regular tourist myself, my experiences and feelings recently were about eating a dish called "Big Plate Chicken" (Da Pan Ji) and another dish featuring a slightly lamby aroma, which prompted these observations.

  • Cultural insight: "Big Plate Chicken (Da Pan Ji)" is a big dish that originated in Xinjiang, typically consisting of large portions of chicken, potatoes, green peppers, and flat noodles in a special seasoning sauce. This iconic dish is very famous. "Lambiness (Shan Wei)," on the other hand, refers to a strong and spicy aroma that some like while others may not be familiar with it just yet.

• While eating in Beijing, I often feel like the flavors of sourness, sweetness, bitterness, spiciness, and saltiness all exist, but they aren't blended well together and hence the food doesn't bring out the unique taste called "xiang." That is, Chinese cuisine usually has this special flavor that whets your appetite and is hard to describe with just one word.

• But here comes the million-dollar question: does money really buy good food? For instance, regarding the Big Plate Chicken, I have been wondering if there is some magic money amount that I am supposed to splurge on in order to finally find this extraordinary dish in Beijing. Please advise!

(These hashtags such as #Beijing has no dishes or #Just starve to death are just meant to lighten up this discussion! Enjoy! )

[Cathy Gulgowski]

Kaorou Ji, Kaorou Liu, Dou Yichu, Makai, Shaguo Ju, Donglaishun, Xilaishun, Nanlaishun, Huntun Hou, Tongchunyuan, Hongbinlou, Yuhuatai, Liuquanju, Qingyunlou, Bai Kui Lao Hao.

[Tanya Bogisich IV]

Thanks for sharing!

[Jeremiah Stamm-Carroll]

Haha, ever tried McDonald's? Guaranteed you won't go wrong there.

[Samuel Kihn]

McDonald's, our trusty canteen.

[Theresa Sporer]

Avoid those overhyped 'influencer-famous' restaurants.

[Rosemarie Sawayn PhD]

Are there even any places left that aren't just trendy influencer spots?

[Lucille Borer]

That chicken and potato stew from Huoshaoyun? Honestly, I make it better myself.

[Ellis Sauer DVM]

Tried it. It was pretty mediocre.

[Lorena Runolfsson]

As a local foodie, I'd say the best thing these past few years has been the chance to try food from all over China. You guys are being too narrow-minded [sticking only to 'Beijing' specialties].

[Orville Conroy]

This person's life isn't about real experiences, just about posting content for Xiaohongshu.

[Lindsey Jerde DDS]

Were you eating around tourist traps, or at places advertising 'Old Beijing...' cuisine?

[Kathryn Hermiston]

I haven't actually tried much 'Old Beijing' cuisine.

[Melinda Wilderman]

You could always try making it yourself...

[Benjamin Dooley]

But I caaaan't...

[Dana Sanford]

Jing Zhaoyin, Da Dong, and Beijing Yan are all pretty good options.

[Wayne Marvin]

I've been to Yi Ling Ba Dao (108 Dao). It was decent.

[Sally Breitenberg]

And don't even get me started on Liaoning cuisine; there's really not much there, even their BBQ.

[Kathryn Hermiston]

Jiang Lai.