Most of these restaurants are hidden in the Hutong area, We introduce you to the local gems serving the best regional cuisine our city has to offer. Mongolia hot pot: The broth came vegetables, fruit, herbs and spices, more protein followed – pork, chicken, fish, seafood, tofu and eggs. Then dipping sauces of sesame, chilli, soy and garlic were added to the hot pot party. Sichuan Hotpot: has a very spicy soup base, but the pot is often divided into half spicy, half non-spicy soup pots. Vegetarian: serves vegetarian versions of a range of Chinese cuisines, from northern dumplings to spicy Sichuan dishes. They are well known for their fake meat dishes, including "lamb" chuan’r, Sichuan boiled "pork" slices (shuizhu roupian), and Wuxi "pork" ribs. Dim sum: A traditional Chinese meal made up of small plates of dumplings and other snack dishes and is usually accompanied by tea.

Xinjiang Cuisine: Food from Xinjiang Uyghur Autonomous Region is enjoyed all over China and is unique due to its Central Asian flavor profile. Grilled Lamb Skewers and Big Plate Chicken are two can’t-miss dishes from this region. Beijing Cuisine: One of the most symbolic dishes of Beijing Cuisine is Peking Duck which is a dish consisting of several elements: sliced pieces of roast duck with crispy skin and tender meat, thin pancakes, a savoury sauce and some julienned vegetables. These elements are assembled into a roll for consumption. Northeast style of cuisine: includes many dishes and snacks from the Manchu people of northeast China, and it is believed that the cuisine has been influenced by neighboring countries, notably Russia, Korea, and Mongolia. Yunnan Cuisine: Yunnan Province with its mild climate and abundant rainfall is home to a large variety of plant and animal species, the characteristics are a moderate balance of sour and spicy, tender and sweet.