As winter deepens and the New Year approaches, Beijing's dining industry is seeing renewed creativity, with restaurants, cafe brands, and chains rolling out new menus, seasonal products and fresh concepts to capture year-end consumer demand.
Established in 1924, Sen Long Restaurant introduces a new menu centered on Huaiyang cuisine. The update combines revived recipes from its historical archives with new dishes that blend Jiangsu-Zhejiang cooking techniques and with the rich flavors of Beijing cuisine. A standout is Wensi Tofu with Drunken Crab Aspic, which pairs hair-thin shredded tofu with crystal-clear crab aspic, highlighting refined knife skills and balanced seasoning.
Wang Peixin, the restaurant's head, said the menu reflects a focus on seasonal nourishment. "By selecting the freshest ingredients of the season and combining traditional craftsmanship with modern aesthetics, we aim to ensure each dish carries cultural depth while meeting contemporary tastes," Wang said.
Hotpot chain Xiabuxiabu has also updated its offerings ahead of the New Year, launching an upgraded Nine-Grid Platter designed around flexible combinations, diverse flavors, and value. The platter integrates meats, vegetables, signature meatballs, and seasonal produce, allowing diners to customize their selections. The brand also plans to introduce new seasonal platter combinations quarterly.
Limited-edition products are another year-end market feature. To mark the Year of the Horse, Tea Me Tea and hotpot brand CouCou jointly launch a Year of the Horse cup featuring a black horse motif. CouCou has also launched an Osmanthus Fermented Rice Milk Tea, blending osmanthus, sweet fermented rice and Da Hong Pao tea for a light, floral finish.
Meanwhile, 798Coffee has opened a new outlet in Sanlitun, bringing its art-driven cafe concept from the 798 Art Zone into the city's commercial core. The winter menu includes a Creme Brulee Latte topped with a caramelized sugar crust that adds a crisp contrast to the cinnamon-infused latte beneath.
