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Nowhere else on the Chinese mainland can compete with the culinary wealth of Beijing: every style of Chinese food is available, plus just about any Asian and most world cuisines. Among all this abundance it’s sometimes easy to forget that Beijing has its own culinary tradition – specialities well worth trying are Beijing duck (Beijing kaoya) and Mongolian hotpot. Beijing duck appears in Chinese restaurants worldwide and consists of small pieces of meat that you dip in plum sauce, then wrap with chopped onions in a pancake. It’s very rich and packs a massive cholesterol count. Mongolian hotpot is healthier, a poor man’s fondue, involving a large pot of boiling stock into which you dip strips of mutton, cabbage and noodles.

In Beijing, splurging in classy restaurants is a great way to spend your evenings, as prices in even the most luxurious places are very competitive and a lot more affordable than their equivalent in the West.  Western food is easy to find, though it generally costs a little more than Chinese, and Japanese and Korean cuisine are also widley available.

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