Family Li Imperial Cuisine serves food that was once fit for emperors and empresses. The family-run restaurant recreates dishes once served in the kitchens of the Forbidden Palace during the Qing Dynasty. The secret recipes were smuggled out by the founder Li Shanlin’s grandfather, who worked in the imperial court, and are now being cooked by the fourth generation of Lis at this historic siheyuan restaurant.

Don’t just stop with Peking duck — the “imperial cuisine” once available only to the ruling families of China can now be experienced by anyone with the time and budget. Enjoying an imperial cuisine experience usually requires paying a set fee for the course and perhaps some light entertainment in a classical setting. Fangshan, opened in 1925, is located in Beihai Park and one of the most affordable options on the tourist radar, although authenticity is sometimes debated.

Chinese name: 厉家菜 (lì jiā cài)Family Li Imperial Cuisine is said to be derived from the imperial court of the Qing Dynasty (1644 - 1911). Cooked in Qing Dynasty traditional culinary methods, the dishes here are healthy and tasty. Sweet and sour sparerib, abalone, shellfish and fried egg custard are highly recommended.Average cost per person: CNY1,000Location: near the north gate of Huangpu Park, 1F, No. 487, East Zhongshan 1st Road, Huangpu District

Famous imperial restaurants Fang Shan Fanzhuang in Bei Hai Park and Li Jia Cai (Li Family Restaurant) in the Back Lakes area are both set in picturesque surroundings but charge far too much for bad food and are therefore not included in this guide. For a better dining experience in either location, pack a picnic. If you really want to drop a hundred bucks on camel paw and soup made from bird saliva, ask the concierge in your hotel to point the way.

Nestled in the youthful and artistic atmosphere of trendy Wudaoying Hutong, this vegetarian restaurant is accentuated by statues, redwood furniture, and the gentle sounds of flowing water. The menu boasts a variety of signature dishes, with mushrooms taking center stage as the primary ingredient, offering dishes with fresh and delicate flavors. Guests can customize their meals with less oil for a lighter touch.

Located in Yangfang Hutong, Houhai, Family Li Imperial Cuisine is an upmarket restaurant with a high reputation in Beijing. It nestles in a small courtyard, marked only with a house number. On the wall of the courtyard hangs a signboard with the three Chinese characters li jia cai (Family Li Imperial Cuisine), which are said to be written by Pu Jie, whose elder brother was the last emperor of the Qing Dynasty.

Tan Imperial Cuisine is one of the latter that have been well preserved. It came from Tan Zongjun and his son who were both government officials in the late Qing Dynasty. It has won high praises because: its taste is moderate and therefore, fits the palates of the south and the north; and it emphasizes original flavour and original ingredients so little seasoning is used.

The restaurant’s imperial dishes are cooked and served by the Li family in a cozy, informal atmosphere. Professor Li set up the restaurant in 1985,making use of recipes handed down from her great-grandfather, once a senior courtier in the Security Office in Qing Dynasty. The tiny restaurant was once in such demand that you had to book a table weeks in advance.

Imperial Court Food is a style of Chinese food that has its origins in the Imperial Palace. It is based on the foods that were served to the Emperors and the court. Fang Shan in Beihai Park and Ting Li Guan in the Summer Palace are the best ones.

Deep-fried scallops, General Gong's chicken and other royal delicacies cross your plate and palate, while Mr. Li recalls stories about his family's history, both modern and ancient.