Hakka and Fujian

After you go through the maze-like B1, you will find Niu Jiu Fen at the exit to the sunken plaza next to Holiland bakery. This well-known restaurant is originated from Quanzhou, Fujian province with the secret recipe for about 108 years. The menu is focusing on beef-related dishes, with various beef stews in four flavors (hot and spicy, braised with soy sauce, sour and spicy, and braised with soy bean paste), several soups, and traditional Fujian-style dishes.

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Smallish Dongdan-area restaurant serves authentic Hakkan food including rock salt shrimp and foil-wrapped fish.

Serves Taiwanese, Fujian and Hakka cuisine.

Serves bao zai fan (rice casserole), Hakka-style roast duck, steamed stuff tofu and other Fujian and Hakka specialties.

Beijing's longest-running Hakka restaurant serves Three-cup Duck and foil-wrapped sea bass in a multi-story venue.

Take the tube to the Changchun Jie station and grab a cab to Maliandao Tea Street (马连道茶城一条街) – a.k.a. Little Fujian. Tiny Fujianese eateries lie adjacent to the tea shops here and among them is the nondescript front door to Madam Jiang’s Wuyishan Nongjiacai (武夷山农家菜) which serves up platters of typical home cooking from Wuyishan, a region in Fujian famed for tea and breathtaking natural scenery. Madam Jiang has adapted the recipe for Wuyishan-style smoked goose to suit Beijing’s ducks, and prepares it in the restaurant’s modest kitchen.

Han Cang was one of the many restaurants in Beijing opened in the late 1990s by artists. Owner Chi Nai decorated the rough cement walls of his restaurant with with random calligraphy on rice paper. The rustic-looking restaurant is located on the east bank of Qianhai, or dine al fresco on the breezy terrace in the summer months. Ask for one of the rooms on the second floor with a view across the lake. Foil-wrapped fish (纸包鱼zhibaoyu) is the most popular dish; it’s a crisp deep-fried fish doused in sweet and sour sauce.