Written by
Anthony
China‘s rich culinary heritage is showcased through its time-honored restaurants, which have been serving authentic, traditional dishes for centuries.
These iconic establishments, known as “Chinese Time-Honored Brands,” are not only culinary treasures but also cultural landmarks that preserve and pass on the country’s diverse regional flavors and cooking techniques.
From Beijing’s Peking duck to the fragrant soups of Guangzhou, these legendary restaurants have long been at the heart of China’s gastronomic landscape.
In this article, we explore some of the best Chinese Time-Honored Restaurants, delving into their history, signature dishes, and the cultural traditions that make them integral to China’s culinary legacy.
Founded in 1864 by Yang Quanren, Quanjude is one of Beijing‘s most iconic time-honored brands, known for its legacy of exceptional Peking duck.
The restaurant’s standout dish is its hanging oven-roasted duck, made from the carefully raised “Nankou No. 1” ducks, ensuring tender and flavorful meat.
The ducks are roasted over jujube wood for about 50 minutes, producing crispy skin and juicy meat.
The traditional carving technique, dividing the duck into three parts, ensures each slice is perfect.
Quanjude also offers over 160 dishes that showcase its duck-centric culinary wisdom.
Its Peking duck, such as the “Peony Peking Duck,” has even been served at international summits like APEC.
Founded in 1416 during the Ming Dynasty, Bianyifang is one of China’s oldest and most famous Peking duck restaurants, renowned for its unique “stewed oven roast duck” technique.
The restaurant uses a traditional method of cooking ducks with indirect heat from an oven, using sorghum straw as fuel, to achieve tender, flavorful meat with crispy skin.
This technique, which has earned Bianyifang a spot on the national intangible cultural heritage list, sets it apart from other famous Beijing duck eateries.
In addition to the classic Peking duck, Bianyifang has innovated with flavors like “Flower Fragrance Crispy Duck” and “Vegetable Fragrance Crispy Duck,” incorporating natural spices and vegetable juices.
The restaurant also offers seasonal dishes inspired by traditional Chinese culinary wisdom, with an emphasis on fresh, seasonal ingredients.
| Aspect | Bianyifang | Quanjude |
|---|---|---|
| Roasting Method | Stewed oven (indirect heat, oven wall transfer) | Hanging oven (direct heat, fruitwood charcoal) |
| Taste Characteristics | Tender meat, crispy skin | Crispy skin, tender meat |
| Historical Origin | 1416 (over 600 years) | 1864 (over 160 years) |
| Intangible Heritage | 2 national-level items (stewed oven duck, shaomai) | 2 national-level items (hanging oven duck, imperial cuisine) |
| Brand Positioning | Combination of tradition and modern, focusing on accessibility | High-end banquets and cultural experiences |
Founded in 1903, Donglaishun is a historic brand known for its exceptional “shuan yangrou” (hot pot lamb) technique, a key part of Northern Chinese hot pot culture.
The restaurant uses premium lamb from Inner Mongolia, specifically selecting tender cuts like “upper brain” and “cucumber strips,” which are carefully sliced paper-thin.
Donglaishun’s hot pot is served in a specially designed copper pot, ensuring the meat cooks perfectly in just 10 seconds.
The restaurant’s unique dipping sauce, made from sesame paste and over 10 other ingredients, adds a rich depth of flavor.
In addition to hot pot, Donglaishun offers a variety of lamb dishes, such as stir-fried lamb with scallions and grilled lamb skewers, showcasing its wide range of culinary expertise.
Founded in 1738 during the Qing Dynasty, Duyichu is renowned for its unique “shao mai” (steamed dumplings) technique and royal heritage.
The restaurant’s signature shao mai features delicate, thin dough filled with fresh pork, seasonal vegetables, and sometimes crab or shrimp, seasoned with a secret blend and allowed to marinate for 24 hours.
The dumplings are meticulously shaped with 18 pleats, steamed to resemble a white chrysanthemum flower.
In addition to shao mai, Duyichu offers other distinctive dishes like crispy fried triangular dumplings filled with pork and scallions, and marinated pork with a touch of sweetness.
With its royal history and cultural significance, Duyichu holds a prestigious place in Beijing’s culinary traditions, further recognized as a national intangible cultural heritage.
Founded in 1741 during the Qing Dynasty, Shaguoju is one of Beijing’s oldest and most prestigious restaurants, renowned for its “roast, char, and boiled” techniques.
The restaurant specializes in full pig banquet dishes, where pork is cooked in a large clay pot, and each part of the pig is prepared using traditional methods, such as boiled pork slices served with fermented tofu and garlic, and fried organs in various sauces.
The signature dish, “Shaguoju Boiled Pork,” embodies the Manchu traditions of “eating lucky meat” from sacrificial rituals, with a rich, tender flavor.
Shaguoju’s cultural significance is deepened by its heritage as a symbol of Manchu feasts, further recognized as a Beijing intangible cultural heritage.
It remains a beloved cultural landmark and continues to serve as a prime example of Beijing’s culinary history.
Founded in 1858, Tianjin‘s Goubuli is a historical and iconic restaurant, famous for its unique water-filled half-fermented dough buns.
The restaurant became renowned for its thin skin, large filling, and 18 pleats, earning its name due to the owner’s lack of interaction with customers.
Goubuli buns, made with carefully prepared pork and dough, have been served in the imperial court since the Qing Dynasty.
The buns are steamed to perfection, offering a tender bite and savory flavor.
Goubuli has expanded internationally and is recognized as a symbol of Tianjin’s culinary culture.
Despite recent challenges, Goubuli remains a cultural treasure and a must-try dish for visitors to China.
Founded in 1922, Gongdelin is one of China’s oldest and most renowned vegetarian restaurants, celebrated for its Buddhist-inspired culinary traditions.
The restaurant excels in “vegetarian imitation meat” dishes, using ingredients like tofu, mushrooms, and konjac to replicate the taste and texture of meat.
Gongdelin’s signature dishes, such as “vegetarian crab roe” and “vegetarian ham,” have earned acclaim from cultural figures like Lu Xun and Song Qingling.
Its dedication to fresh, seasonal ingredients is reflected in its classic offerings, which align with modern health principles, including low oil, salt, and sugar.
Recognized as a cultural symbol, Gongdelin was awarded national intangible cultural heritage status in 2008 for its unique cooking techniques, preserving traditional vegetarian cuisine.
Founded in 1862, Lao Zheng Xing is one of the oldest and most iconic restaurants representing Shanghai‘s authentic local cuisine.
The restaurant is known for its “thick oil and red sauce” technique, where dishes like “shrimp with roe and sea cucumber” and “stir-fried river shrimp” are prepared with a rich blend of soy sauce, sugar, and wine.
With a focus on fresh ingredients and precision in knife work, it serves up delicacies like “steamed fish liver” and “grass head pig intestines.”
As a part of Shanghai’s heritage, the restaurant has been a favorite among political figures and cultural icons such as Lu Xun and Mei Lanfang.
In 2016, Lao Zheng Xing earned a Michelin star, blending tradition with modern innovation, making it a symbol of Shanghai’s culinary history.
Founded in 1908, Qiaotou Hotpot is a century-old brand that embodies the essence of Chongqing‘s hotpot culture.
Known for its “balanced flavors of spicy, numbing, fresh, fragrant, and salty,” Qiaotou specializes in crafting hotpot broths such as the classic beef tallow base, simmered for 72 hours for a rich, smooth flavor.
The restaurant also offers seasonal variations, with health-conscious options like mushroom and tomato broths in the summer, and nourishing medicinal soups in the winter.
Signature dishes include the tender “Mao Du” beef, handmade shrimp balls, and “Bawang Wugui” black-bone chicken.
With its traditional techniques and modern innovations, Qiaotou has earned national recognition and global expansion, representing the culinary spirit of Chongqing.
Founded in 1913, Zhang Duck is a century-old brand known for its unique “dry, fragrant, and lean” flavor and traditional braised and roasted duck techniques.
Zhang Duck uses a special method where the duck is first braised with 48 natural spices, then roasted to achieve a texture that is tender yet not greasy.
The duck’s meat is carefully selected from 140-day-old Mallard ducks for a firm texture. Signature dishes include the braised roasted duck, as well as duck necks, wings, and feet, which are perfect as snacks or paired with alcohol.
Over the years, Zhang Duck has modernized its packaging with nitrogen preservation and introduced DIY sets for home use, becoming a well-loved brand and a symbol of Chongqing’s food culture.
Founded in 1935, Guangzhou Restaurant has become a symbol of Cantonese cuisine, blending traditional culinary techniques with modern innovations.
Known for its high-quality Cantonese dishes, the restaurant offers signature items such as “Wenchang Chicken” and “Three-Color Lobster,” which have received international accolades.
The restaurant’s menu features a deep cultural heritage with classics like the “Manchu Han Imperial Feast,” a grand banquet showcasing the diversity of Cantonese flavors.
With a strong focus on food manufacturing, Guangzhou Restaurant also produces a wide range of products including mooncakes and frozen dim sum.
As a leader in both dining and food production, it continues to expand globally while preserving the traditions of Cantonese cuisine.
Founded in 1889, Lianxianglou is one of the most renowned brands in Cantonese cuisine, particularly famous for its lotus seed paste products.
Known for its traditional techniques, the restaurant perfected the art of making lotus paste, with its mooncakes being celebrated as the “ancestor of Cantonese mooncakes.”
In addition to mooncakes, Lianxianglou offers a variety of traditional Cantonese snacks like “Chicken Tart” and “Wife’s Pastry,” each with unique flavors and textures.
The restaurant is also known for its preservation of traditional Guangdong food culture, offering an immersive experience in both its dishes and historical ambiance.
With a legacy that spans over a century, Lianxianglou continues to serve as a cultural landmark and symbol of Guangzhou’s rich culinary heritage.
Founded in 1929, Xi’an Restaurant is a renowned representative of Shaanxi cuisine, blending centuries-old culinary traditions with modern innovation.
Famous for its iconic “Chang’an Gourd Chicken,” a dish that uses a unique “marinate, steam, then fry” technique, it exemplifies the rich flavors of the Tang dynasty.
Xi’an Restaurant also offers a variety of traditional Shaanxi dishes, such as “Three-Skin Shreds,” combining chicken skin, pork skin, and jellyfish in a refreshing, crisp salad.
The restaurant has become a cultural landmark, hosting themed banquets like “The Tang Dynasty Imperial Feast,” which highlights local history and landmarks.
With its commitment to preserving Shaanxi culinary techniques, Xi’an Restaurant remains an enduring symbol of the region’s food culture.
Founded in 1898, Laosunjia Restaurant is a leading brand in Shaanxi halal cuisine, renowned for its signature dish, “beef and lamb paomo” (a hearty meat and bread soup).
The restaurant’s rich history includes serving notable figures such as Zhang Xueliang and Yang Hucheng.
Known for its distinctive flavor profile of “rich ingredients and savory broth,” it combines Western ethnic culinary traditions with Shaanxi flavors.
Laosunjia is famous for its slow-cooked soups and hand-pulled bread, offering a unique texture and taste. In addition to paomo, dishes like roasted lamb legs, braised beef, and flavored dumplings have earned the restaurant numerous awards.
With a focus on traditional craftsmanship, Laosunjia continues to preserve its culinary heritage while expanding its influence across multiple cities and countries.
Founded in 1848, Lou Wai Lou is a landmark of Hangzhou‘s culinary culture, offering a unique dining experience with both exquisite cuisine and breathtaking views of West Lake.
Known for its iconic dishes such as West Lake Vinegar Fish, Longjing Shrimp, and Beggar’s Chicken, the restaurant blends traditional Hangzhou flavors with refined techniques.
The restaurant’s culinary philosophy emphasizes freshness, tenderness, and the use of local ingredients, including the use of tea in Longjing Shrimp for a distinct flavor.
Lou Wai Lou has preserved its traditional cooking methods, such as hand-made soups and live fish preparation, and is a proud bearer of Zhejiang’s intangible cultural heritage.
Hosting cultural and political elites over the years, it remains a symbol of both history and modernity in Chinese cuisine.
Founded in 1913, Zhiwei Guan is a renowned restaurant in Hangzhou, known for its perfect blend of traditional Jiangnan flavors and modern culinary innovation.
The restaurant’s signature dishes, such as West Lake Vinegar Fish, Longjing Shrimp, and Beggar’s Chicken, embody the essence of Hangzhou cuisine with precise craftsmanship and fresh ingredients.
Zhiwei Guan is famous for its delicate handcrafted dim sum, including Xiaolongbao and Cats’ Ears, with a reputation for “ingredients of the highest quality and meticulous preparation.”
Recognized as a national heritage, its traditional techniques, such as hand-rolled dumplings, are passed down through generations.
he restaurant also introduces modern twists with dishes like chicken-infused cod and crab roe olives, adapting to contemporary tastes while staying true to its roots.
Founded in 1737, Songhe Lou is one of the most renowned restaurants in Suzhou, representing the essence of Jiangnan cuisine.
It is famous for its delicate techniques in cooking, including its signature dishes such as “Squirrel Fish,” a crispy, sweet-sour dish made with fish from Yangcheng Lake, and “Crispy Eel,” prepared with fresh eel in a rich garlic sauce.
Songhe Lou is also known for its traditional Suzhou noodles, including “Red Soup Noodles” made with a 48-hour slow-simmered broth.
The restaurant has preserved traditional craftsmanship, including its unique method of creating flavorful broth and using slow-cooked ingredients.
With a rich cultural history, it has hosted many literary figures like Lu Xun and is considered a symbol of Suzhou’s culinary heritage.
It continues to innovate, offering both traditional and modern dining experiences.
Founded in 1522 during the Ming Dynasty, Deyuelou is a renowned restaurant that represents the essence of Suzhou cuisine and Jiangnan culture.
Originally built as a pavilion by the Tiger Hill area, it became known for its exceptional dishes after Emperor Qianlong dined there, earning the title “The Best Dining Place in the World.”
Famous for its signature dishes such as “Squirrel Fish,” a sweet and sour crispy fish, and “Deyuelou Chicken,” stuffed with shrimp and ham, Deyuelou exemplifies the art of Suzhou cooking.
It is also celebrated for its exquisite Suzhou-style boat-shaped snacks, which are carefully crafted to resemble flowers and animals.
As a symbol of Suzhou’s rich culinary heritage, the restaurant continues to blend tradition with modern innovation, offering seasonal banquets and reflecting the elegance of Jiangnan culture.
Founded in 1865 during the late Qing Dynasty, Juchun Yuan is a renowned restaurant that symbolizes the essence of Fujian cuisine.
It is most famous for its signature dish, “Buddha Jumps Over the Wall,” which blends 18 luxurious ingredients like abalone and sea cucumber, simmered with Fujian wine for 48 hours, creating a rich and aromatic broth.
This dish has earned the restaurant a place as one of the top representatives of Fujian‘s culinary heritage.
Juchun Yuan also offers other classic dishes such as Lychee Pork and Chicken Soup with Sea Clams, showcasing the fine techniques and fresh flavors of Fujian cuisine.
The restaurant blends traditional tastes with modern innovation, offering pre-packaged and frozen products like Buddha Jumps Over the Wall, and expanding its influence internationally with locations in Singapore and exports to the United States and Canada.
Founded in 1577, Huogongdian is a historic and cultural landmark in Changsha, known for its unique blend of “fire temple culture” and traditional Hunan cuisine.
The restaurant, originally a small temple dedicated to the Fire God, has evolved into a symbol of Hunan‘s rich culinary heritage.
Its signature dish, stinky tofu, is made by fermenting soybeans, winter bamboo shoots, and mushrooms for 30 days, then deep-frying the tofu to achieve a crispy exterior and soft, flavorful interior.
Other popular dishes include the crispy “sister rice dumplings” and finely sliced beef tripe stir-fried with chili.
The restaurant also serves over 300 varieties of local snacks, preserving the essence of Hunan street food culture.
Huogongdian offers a dynamic cultural experience, with annual performances of traditional operas and festivals, making it a must-visit destination for both food and cultural enthusiasts.
Founded in 1947, Jufengde is one of the three major representatives of Shandong cuisine, known for blending the culinary traditions of Jinan, Beijing, and other regions.
The restaurant has become a culinary landmark in the city, renowned for its unique techniques in “exploding, roasting, and braising.”
Signature dishes include the “Oil Swirl,” a crispy and tender Jinan-style pastry, and “Nine-Turned Pork Intestines,” a flavorful, multi-step dish combining five distinct tastes.
Jufengde’s offerings also include classic Shandong specialties like “Braised Sea Cucumber with Scallions” and “Roast Duck” prepared using traditional Shandong techniques.
The restaurant also embraces innovation with the introduction of new dishes such as “Spring Water Tofu” and “Lixia Roast Duck Roll.”
Known as the “training ground” for Shandong culinary masters, Jufengde continues to be a symbol of both tradition and modern adaptation in Chinese cuisine.
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