Photo courtesy of Jing Yaa Tang
Jing Yaa Tang
The posh Chinese restaurant inside the trendy Sanlitun hotel the Opposite House has a pretty broad menu. There are spicy Sichuan standards, like mapo doufu (cubes of white tofu suspended in chili oil, served here with minced beef) and skewers of lamb grilled with cumin and Sichuan peppercorns. From Guangdong Province and Hong Kong, there’s Cantonese clay-pot vermicelli noodles with dried shrimp, and fried rice with XO sauce, shrimp, and dried scallops. And of course there’s Peking duck—a whole bird or half, served with pancakes, sauces like plum and hoisin, and cucumbers sliced thin enough to be wrapped up with hunks of tender duck. Despite tackling several Chinese cuisines, Jing Yaa Tang does all well.
By Sophie Friedman, AFAR Local Expert
Beijing Duck by London's Alan Yau of Hakkasan Fame
Alan Yau of London Michelin-starred Hakkasan and more recently Yauatcha fame consulted on this Beijing outfit. Beijing native chef Li Dong heads the team here and draws you in with local and regional Chinese dishes. I've had duck roasted and smoked many ways, but here it's done with jujube (red date) wood for a new twist. The duck hits the spot; in fact it's probably worth coming just for this dish. The rice flour pancakes are soft, thin, and fluffy. The chef also spices things up with a honey-lemon condiment; sample all the condiments, which come in cute little silver gourd dishes. Don't miss the delicious homemade hoisin sauce: It perfectly complements the acidity and sweetness of spring onions, melon, and cucumbers.
By Juliana Loh, AFAR Local Expert
Building 1 No 11 Sanlitun Road Chaoyang, Sanlitun Road, 东城区北京市 China, 100027
+86 10 6536 0601