Royal Cuisine (Gongting Cai)

As the name suggests, royal cuisine is composed of the recipes and dishes of the imperial kitchens, dating from the time of the Qing Dynasty (1644-1911).

Originating from the regional cooking of the Manchu and Han people the cuisine pays as much attention to the quality of its ingredients as to its design. Dishes that have survived retain much of the culinary art of the royal kitchens and the best known are Tanjia and Honglou dishes, both lightly-flavoured and exquisite.

The Man-Han Quanxi, a feast of complete Manchu and Han courses, was originally designed as a court banquet for the Manchu and Han people. It included at least 108 dishes that had to be eaten over three days.

 

Fangshan Restaurant

Traditional palace cuisine in the beautiful setting of Beihai Park

Inside Beihai Park, 1 Wenjin Street, Xicheng District

+86 10 6401 1889

 

Pavilion of Listening to Orioles

Traditional palace cuisine in the beautiful scenery of the Summer Palace

Inside the Summer Palace, Haidian District

+86 10 6288 1955