In a serene hotel amidst the busy Sanlitun area, this high-ceilinged dining room exudes understated luxury. The menu changes from time to time and is mostly Beijingese, with occasional offerings from elsewhere. Watch your 45-day-old Peking duck browning for an hour in the jujube wood-fired oven before being carved table-side. Osmanthus-scented lotus root stuffed with glutinous rice, and dishes made with fresh mushrooms are also popular.