Caught in the dizzying, frenetic buildup to the 2008 Olympics, Beijing in 2006 was a city ruthlessly tearing down its ancient history to forge a hyper-modern future. When No Reservations arrived to document this massive transition, the objective was to seek out the incredible, time-honored culinary traditions before they vanished entirely beneath the new skyscrapers. The food culture of the Chinese capital is overwhelmingly complex, built on thousands of years of imperial history, utilizing fiercely guarded techniques and challenging textures. The journey is an incredible exploration of these extremes, balancing the legendary, perfectly crisp execution of traditional Peking duck in a vanishing hutong against the ancient, acquired tastes of slow-cooked sheep stomach and centuries-old pickling methods. It also highlighted the mesmerizing, theatrical art of traditional noodle pulling, proving the immense skill required to master this ancient cuisine. It is a deeply fascinating look at a global superpower struggling to maintain its culinary soul amidst rapid modernization. To truly taste the history of this monumental city, you must explore these vital, historic eateries.
When Anthony Bourdain visited Beijing, China on his show No Reservations, he and his crew picked many restaurants. Here are all the addresses and the dishes showcased in a convenient list.
This is No Reservations, season 2, episode 1. It first aired on March 27, 2006.
READ MORE: ANDREW ZIMMERN BEIJING: ALL OF THE RESTAURANTS PICKED ON DELICIOUS DESTINATIONS
DISH – “Pickled Food”
WHAT IS IT?
Anthony Bourdain had pickled food like pickled squash, sprout, pepper and imperial cucumber.
“From the recognizable to the exotic, their pickles have kept customers coming from almost 300 hundred years before my country was even founded.” -Anthony Bourdain
WHERE IS IT?
Liubiju Restaurant
V9WX+734, Liangshidian St, Xicheng District, Beijing, China, 100051
Beijing, China
DISH – “Chinese-Style Duck Dishes” – Anthony Bourdain Beijing
WHAT IS IT?
First: Deboned duck’s feet in Chinese mustard sauce.
Second: Roast duck with thin crepe, sliced onions and hoisin sauce.
“I gotta say, aside from the bike thing and the mustard gas, this trip’s starting off pretty well.” -Anthony Bourdain
WHERE IS IT?
Li Qun Roast Duck Restaurant
11 N Xiangfeng Hu Tong, Dongcheng, Beijing, China, 100051
Beijing, China
DISH – Sheep and Cow Stomach – Anthony Bourdain Beijing
WHAT IS IT?
Anthony Bourdain ate sheep and cow’s stomach with slow-cooked in sheep fat tofu and sesame pepper sauce.
“Regardless of how it might look, this stuff is fantastic. In fact, I think a toast is in order, how about cracking some of that traditional Chinese white wine?” -Anthony Bourdain
WHERE IS IT?
Bao Do Zhang
Beijing, China
NOTES – Anthony Bourdain Beijing
Unfortunately, the exact location of this restaurant is unknown.
READ MORE: ANDREW ZIMMERN CHENGDU: ALL OF THE RESTAURANTS PICKED ON DELICIOUS DESTINATIONS
DISH – Traditional Chinese Noodles – No Reservations Beijing
WHAT IS IT?
Anthony Bourdain visited Noodle Loft at Beijing and sampled a 22-meter long green noodle, “pasta fling”, thin noodle mixed with salted eggplant sauce and some scotch.
“One indisputable fact, that this is one of the most amazing meals I’ve had in…I dunno how long, well…since last night.” -Anthony Bourdain
WHERE IS IT? – Anthony Bourdain Beijing
Noodle Loft
20 Xidawang Rd, 十里堡 Chaoyang, Beijing, China, 100026
Beijing, China
READ MORE: TAIPEI: ALL OF THE RESTAURANTS PICKED BY ANTHONY BOURDAIN ON THE LAYOVER
This early foray into Beijing stands as an incredibly important historical document, capturing a fleeting moment when the ancient, labyrinthine hutongs were disappearing overnight. In his broader travels, the episode perfectly highlighted his deep respect for the staggering complexity and ancient techniques of Chinese cuisine, pushing viewers past the simplified takeout they knew at home. The willingness to embrace challenging textures like braised stomach and duck feet demonstrated his relentless pursuit of authentic, uncompromised flavors. It remains a memorable, visually striking hour of television that beautifully honors the resilience of the traditional Chinese kitchen. Step off the massive, modern boulevards, seek out the narrow alleys, and experience the profound, ancient flavors of the capital.
