A relative newcomer to the Peking duck scene, this local chain boasts some of the best birds in town, and this branch in particular is a beauty, with a prize perch overlooking the Forbidden City's moat. There is a catch, though: crowds. On summer weekends there might be a four-hour wait. Come on a winter weekday, however, and you could breeze right in.

　　Roasted over jujube wood in handsome brick ovens, the Peking ducks are a triumph of crispy skin and succulent flesh. And don't forget to save room for the gorgeously gooey kung pao shelled shrimp and the traditional Beijing sweets. If the crowds thwart you, two more branches are within walking distance, at 53 Donghuamen Dajie (due east) and 32 Dengshikou Xijie (one block northeast).