Hidden Culinary Gems in Beijing's Chaonei You Must Try

I almost don't want to share this place because I'm worried it will get too crowded and ruin my eating experience, but I just can't keep it to myself—it’s too good! It's tucked away at the entrance of Chaoyue Headline Hutong in Beijing, just a five-minute walk from the National Art Museum of China. It’s two small bungalows, with no more than ten tables, and 80% of the customers are regulars. I was obsessed with it when it was in Qianliang Hutong, and when they moved, I felt like I was going through a breakup.

That day, I walked in with the light breeze around six in the evening, and the lady out front was sitting on a small stool picking garlic shoots. She looked up and smiled at me: “You came early today, the last pot of ribs is just about to come out.” She was holding a garlic shoot, proudly saying, “We only buy the most expensive and tender garlic shoots. We don’t want the cheap, tough ones.” After saying that, she even broke a piece off to show me—it was so fresh it could practically drip!

I ordered four dishes and a noodle, and everything was spot on—clean plates all around, even the scallions that I usually avoid were gone! Here’s a full recap of that meal, just follow along, you can almost taste it with your eyes closed.

Food Treasure Hidden in the Hutong

The place is called Qiaowei Restaurant, no sign, just an A4 printed menu at the door, a bit crumpled from the rain. When you step inside, to the left is the stove, to the right is the fridge—the boss is also the chef, and the lady is the cashier. It's a couple running the shop with one helper, and they serve just two meals a day: lunch until two and dinner until eight, and they'll stop when they run out. The tables are those old green folding tables from childhood. They creak a bit when you sit down, but once the food arrives, who cares about the noise?

The Shop’s Ambiance and Regular Customers

I counted—there are nine tables in total, and sharing tables is the norm. The guy sitting next to me said this was his 47th visit, and his phone gallery is filled with pictures of those red-braised ribs. He even met his girlfriend here. The walls aren’t decorated, just plastered with takeaway orders from 2019 to now, forming a thick stack that’s like a “delicious preservation film” for the little eatery.

Recommended Dish 1: Red-braised Ribs

Must-order Index: ★★★★★
These ribs aren't the regular spare ribs; they come with backbone, big chunks, and thick meat. One bite and the bone comes right off, and the tender bone is fully cooked. The sauce is shiny, sweet and salty, and they break apart easily with chopsticks. The lady says the secret is just two words—“time.” They start cooking at seven in the morning and let it simmer on low until eleven; the broth thickens and sticks to your lips, perfect for mixing with rice.

Recommended Dish 2: Stir-fried Garlic Shoots with Pork

Must-order Index: ★★★★☆
They pick the freshest, tenderest parts of the garlic shoots, and the pork is from the front leg, a nice mix of fat and lean. It’s first fried and then stir-fried, giving it a great wok flavor. It tastes just like what mom used to make, salty and savory with a hint of sweetness, and the oil coats the garlic shoots just right. Even if you don’t usually eat carbs, you’ll want to scoop some rice with this.

Recommended Dish 3: Kung Pao Chicken

Must-order Index: ★★★★☆
Cucumber version! This is super friendly for those who can’t eat scallions. The chicken is made from chicken thighs, marinated with egg white beforehand for that bounce. The peanuts are freshly fried, and the cucumber pieces have that satisfying crunch. The sauce is light on the sweetness and acidity, and when I finished, the plate was practically oil-free—I scraped the bowl clean.

Recommended Dish 4: Vinegar Stir-fried Cabbage

Must-order Index: ★★★★☆
Cooked quickly, with a splash of vinegar at the edge of the pan, the vinegar aroma hits you. They only use the leaves of the cabbage and toss the stems away; it’s crunchy at first, then sweet, and even more fragrant than the meat. I took a takeout box back to the hotel and finished it off as a midnight snack.

Recommended Dish 5: Eggplant Noodles

Must-order Index: ★★★★★
If I had to choose just one dish, this is it. The eggplant is peeled, diced, fried, and then simmered, creating a rich purple sauce that’s drizzled over hand-rolled wide noodles, soaking into every crevice. The portion is huge, so I’d suggest two women share it or even a single man can eat it and feel full. There’s a jar of fried chili on the table for you to dig into, and it's super spicy—just the way I like it!

After-meal Summary and Useful Tips

1. Address and Transportation

• Exact Location: Chaoyue Headline Hutong Entrance, Dongcheng District, Beijing, if you search for “Qiaowei Restaurant” it won't show up directly, just look for the intersection of “Chaoyue Headline and Nanxiao Street,” and the little green door next to the “Convenient Vegetable Stand.”
• Subway: Get off at Dongsi Station on Line 5, exit C, and walk about 600 meters; or Chaoyangmen Station on Line 6, exit A, and walk about 500 meters.
• Parking: Don't even think about parking in the hutong, better off at the National Art Museum underground parking for 8 yuan an hour, about a seven-minute walk away.

2. Business Hours

| Lunch | 11:30 AM–2:00 PM (orders stop at 1:30) | | Dinner | 5:30 PM–8:00 PM (orders stop at 7:30) | | Monday | Closed, don’t show up empty-handed |

3. Waiting Tips

• Get there before 11:20 AM, and you'll likely be in the first wave; if you arrive after 12:30 PM, expect to wait at least 30 minutes.
• They only take cash or WeChat payments, you can’t make reservations, and they don’t take phone calls during peak times.
• Sharing tables is the norm, don’t be shy; everyone’s there for the ribs!

4. Order Sequence

1. First lock in the red-braised ribs (or you'll miss out).
2. Next choose between the eggplant noodles or the rice bowl (get rice last to avoid getting too full).
3. For veggies, just close your eyes and order the vinegar stir-fried cabbage, and if you don’t like scallions, go for the Kung Pao Chicken.
4. The overall flavor is on the salty side, so don't forget to ask for extra rice!

5. Takeout Options

• You can vacuum pack the ribs for an extra 5 yuan for the box, but they taste best fresh.
• The eggplant noodles are not recommended for takeout as they may get mushy; if you really want to take them, ask the boss to “pack the soup separately.”

6. Nearby Attractions

After eating, take a leisurely stroll north to the National Art Museum for an exhibition, or head south for ten minutes to Longfu Temple Street for coffee to balance out the savory. In the evening, the rooftop on the ninth floor of Longfu Building offers great night views of the Forbidden City’s corner tower, all in a straight line without detours.

That’s all I have to say. Whether you go or not is up to you. But the next time I visit, if I see a long line at the entrance, I’ll just pretend to be a random passerby and circle around again—because this food is just too addictive!