Year on a Plate

Vegetarian offerings were all kicked up a notch with the opening of several high-end eateries. [Ye Jun / China Daily]

At the Ritz-Carlton, chef Ku Chi-fai combines lobster and white truffles. [Fan Zhen / China Daily]

New ingredients also emerged.

Black garlic, for example, has been used in some dishes at Qi Chinese Restaurant at The Ritz-Carlton Beijing Financial Street. The garlic is shiny, coal-black, and tastes soft and sweet like preserved plum. It is said to be an antioxidant, and have anti-acidification effect.

The restaurant has also used North American wild rice, containing rice protein and high fiber, without cholesterol or fat.

Fairly recently, Hong Kong or Macao style hot pot restaurants appear to have become Beijingers' favorite choice on cold winter days.

These restaurants typically offer fresh meat, a wide variety of seafood, and tasty base soups. Some of the best are Guanyejie Macao Hot Pot, and Faigo Hot Pot Restaurant.

The year saw some world-class restaurants opening in the capital city namely Nobu, and Morton The Steak House from Chicago.

The first Four Seasons Hotel also opened in Beijing, with an Italian and a Chinese restaurant adding to gourmet's choices in Beijing.

It has been a truly bountiful year and we look forward to more culinary surprises in the coming year.