So, I found myself in Beijing for a while, quite a change from where I used to be. One thing I really started craving was proper dim sum. You know, the kind you get down south. People kept telling me, “Ah, Beijing isn’t the place for dim sum,” or “It’s not authentic here.” Honestly, that just made me want to find some even more.
The Hunt Begins
My weekends turned into a bit of a mission. First, I did the obvious thing, asked around the office. Got pointed towards a few upscale hotel restaurants. Went to one. It was fancy, alright. Silver teapots, quiet atmosphere, sky-high prices. The dim sum? Looked pretty, tasted… well, it tasted expensive but not quite right. Felt a bit sterile, lacking that bustling, noisy vibe I associate with good dim sum spots.
Next, I tried searching online, scrolling through local apps and review sites. Saw plenty of places with good pictures, but pictures can be deceiving, right? Picked one that had lots of buzz near a popular shopping area. It was okay. Decent variety, but some dishes felt like they were trying too hard to be ‘modern’ or ‘fusion’. Not bad, but not the classic comfort food I was after.
- Tried a place famous for its soup dumplings (xiao long bao) – good, but that’s more Shanghainese, not the Cantonese dim sum feast I craved.
- Went to another recommended spot, found it overly greasy.
- Found one more that was just plain disappointing. Bland flavors, wrappers too thick.
I was starting to think maybe everyone was right. Maybe Beijing just wasn’t a dim sum city. It felt a bit frustrating, spending time and money chasing something that wasn’t there.
A Bit of Luck
Then I was chatting with an older local guy I know, Mr. Liu, just complaining about my quest. He properly laughed. Told me I was looking in all the predictable places, the ones catering to tourists or expats maybe. He said, “You want real flavor, sometimes you gotta go where the locals go, not always the shiniest door.”
He didn’t give me a specific name, more like pointed me towards an older residential area, a bit out of the usual hustle. Said there were a couple of long-standing Cantonese restaurants there, not trendy, just solid. Took his advice one Saturday morning. Hopped on the subway, did some walking.
Found this place tucked away. Didn’t look like much from the outside. Inside, it was noisy, crowded, families chatting loudly, carts (well, trays mostly) moving around. It felt more like it. Had to wait a bit for a table, which I took as a good sign.
Success, Mostly
Ordered the standards: Har Gow (shrimp dumplings), Siu Mai (pork dumplings), Char Siu Bao (BBQ pork buns), some Cheong Fun (rice noodle rolls). The tea came quick and hot.
When the food arrived, it looked simple, not overly decorated. I took a bite of the Har Gow. Okay, this was much closer. The shrimp was snappy, the wrapper translucent and chewy enough. The Siu Mai was flavorful, the Char Siu Bao fluffy and sweet. It wasn’t maybe the absolute best I’ve ever had in my life, compared to Hong Kong or Guangzhou, probably not. But it was good. It was satisfying. It tasted authentic, made with care, without unnecessary frills.
The best part? It didn’t cost a fortune. Felt like I’d finally found what I was looking for – a solid, reliable spot for a proper dim sum fix without the fuss or the crazy prices.
So, my takeaway? Good dim sum exists in Beijing. It might take a bit more digging than in other cities. You gotta maybe ignore the hype sometimes and follow the local advice, head to the less obvious neighborhoods. The hunt was a bit annoying, but finding that spot made it worthwhile. Just gotta manage expectations, it’s Beijing-style Cantonese, solid and enjoyable.
