The Beijing Botanical Garden

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1. Na Jia Xiaoguan serves Manchu dishes in a quaint indoor courtyard setting. The Na family's signature dish is huang tanzi, a thick soup that is slow-cooked in an earthen pot at least for 18 hours long. There are seven types offered ranging from 38RMB to 208RMB/per person, depending on the ingredients in the soup. The broth is made from chicken, duck, bone marrow, pork bones and ham, and then mushrooms, seafood, or beef tendon are is added.

Recommended dishes: Mizi supi xia (crispy shrimps in sweet sauce), Diced chicken with walnuts (kongpao chicken minus the mala-chillis and Sichuan peppercorn are omitted), and Conghua bing, or scallion pancakes, a typical northern staple. The names of the dishes on the novel menu are carved on small sticks of wood that are placed in two wooden trays. Add: No. 29 Xiangshanyikesong (South of Jizhuyuan Crossroad) Tel: 010-82598588

2. Sculpting in Time It is a comfortable western-style coffee shop that features a study and chat space and provides coffee, pasta dishes, pizza and desserts amid shelves of books and crafts. Add: Xiangshan area, 50 Xiangshan Maimai Jie, Haidian District Tel:010-8259 8296

3. Xibei Youmian Cun is a hybrid of Mongolian and Shanxi fare. The signature dish is youmian wowo (steamed oatmeal noodles) served with mushroom (sushijun retang) or lamb (yangrou retang) broth, with coriander and chili on the side. Familiar yangrou chuan'r (mutton skewers with cumin) and yogurt (suannai) with honey make excellent side dishes while the house salad (Xibei da bancai) is a meal in itself, crammed with unusual ingredients such as wild greens, radish, purple cabbage, and topped with a delicious sesame dressing. The one dish you must try is zhijicao kao niupai (lotus leaf-wrapped roast beef with mountain herbs).