Northern China is famous for its jiaozi or dumplings. And competition is stiff among restaurants rolling dumplings with a springy—not doughy—skin. Some of the springiest meat and vegetable-filled pockets can be found at Daqinghua Dumpling Restaurant. It opened during the Qing Dynasty (the last imperial dynasty before the country became the Republic of China in 1912), when Manchurian bannermen (warriors) first cooked up these flavor-packed pillows. This explains why the dining room is adorned with ornate Qing-period façade and the servers dress in Manchurian costume. Dramatic history lessons aside, you’re here for the jiaozi—steamed (zhengjiao), boiled (shuijiao) or pan-fried (guotie)—with over 50 types of filling, ranging from the classic pork and chive to exotic black squid ink dumplings.
Daqinghua Dumpling Restaurant is five-minute cab ride from the hotel.
DAQINGHUA DUMPLING RESTAURANT (大清花饺子馆): 5 Wuwu Road, Zhongshan District; +86 411 8264 8888