Imperial

Diaoyutai State Guesthouse

After 50-years of culinary practice, innovation and development, Diaoyutai State Guesthouse serves a distinctive Chinese state-banquet called “Diaoyutai Cuisine.” Be prepared for high prices. Diaoyutai has hosted “Diaoyutai Cuisine Festival” in other countries and regions.

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Chengfu Courtyard

Run by the grandson of a former chef of Mao Zedong's this restaurant serves classic, imperial cuisine made from organic vegetables befitting a state banquet. Prices for the prix fixe menu ranges from RMB 580-1,280, depending on number of courses and the types of dishes. Reservations necessary.

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Tan Jia Cai

Tanjia Cuisine was created in the late Qing Dynasy by the high-ranking civil servant Tan Zongjun. Peng Changhai, the only direct student of Tan Zhuoqing, worked as a chef at the Beijing Hotel where he passed on secret Tanjia recipes, and the hotel continues to serve nearly 300 unique Tanjia dishes to this day.

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Zhong Di Chamber

Set in a traditional Qing dynasty courtyard, this restaurant specializes in Tanjia cuisine and is known for its braised sharks fin. The abalone, grilled goose liver and soups are also specialties.Folk music performances accompany your meal. Reservations only. Average RMB 400-500 per person, and additional 15% service fee may be charged if you are not a member. Reservation only.

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