As winter arrives in Beijing, Xicheng District’s time-honored restaurants prepare a variety of winter dishes for diners.

"Winter is the best time for eating the fish head", as a folk saying goes. Makai Restaurant and Qu Yuan Restaurant offer the steamed fish head with diced hot red peppers. The latter also prepares a half portion of the dish and the takeout for one person. Tong Chun Yuan Restaurant, famous for its Jiangsu cuisine, uses Taihu Lake whitebait, shrimp and fish from eastern China’s Jiangsu province and white radish in northern China to make a soup.

For many Beijingers, the top dining option in winter is traditional Beijing-style instant boiled mutton. Huifeng Instant Boiled Mutton Restaurant, Hongbinlou Restaurant and Youyishun Restaurant launch set menus on the group-purchasing platform and the food delivery platform. Besides the instant boiled mutton, some time-honored eateries in Xicheng District also serve various kinds of stews.

As the temperature dropped sharply in the past few days, takeout dumplings and hot pot ingredients become very popular with citizens. For example, Huifeng Dumpling Restaurant sells raw dumplings not only at its takeout window, but also on the food delivery platform.