As the country's capital, Beijing enjoys rich culinary culture, many of the restaurants feature a unique cuisine, not to mention such time-honored landmarks as the "Quan Ju De Roast Duck" and the "Dong Laishun Hotpot". And some smaller-sized eateries have hooked even epicures with the most picky tastes. Let's follow our reporter Shen Ting in visiting some humble but special restaurants in Beijing.

Located on Gu Lou East Street, Man Wen Fu is only a 5 minute walk from the famous traditional quarter - Shi Cha Hai. If you hurry by, you might not notice this two-story building with its green signboard hanging atop.

In Beijing, Moslem snacks would leave you a deep impression if you were on the first visit. The specialty here is "Cu Liu Mu Xu" or Sauteed Beef in Vinegar Sauce. It's mainly made of beef and egg. The beef is tender - you might even feel it melts in your mouth - and the taste of the thick sweet and sour sauce will linger in your mouth. You just can't help yourself from reaching for another piece. It's a must-order for many of Man Wen Fu's visitors. One of the diners tells us.

"I especially like the 'Cu Liu Mu Xu' here. I order it every time I come here. It looks nice too. I really like it."

Bao Du, or blanched tripe, is one of Beijing's traditional snacks. For preparation, the tripe is first cut into slices, then dipped into boiling water. The key to good Baodu is fresh meat, skilled care in cutting and flash-boiling, and the accompanying dipping sauce's legendary recipe.

The owner of the restaurant, Li Wenliang, says the ingredients used in his shop are all carefully selected, and delicately cooked before being served.

"The tripe's taste varies as preparation differs. It's got to be thoroughly cleaned and cleared of all grease. The dipping sauce is likewise very important. We have a special recipe for our sauce. The key to a good Baodu sauce is that the spice of the seasoning mustn't operpower the natural flavor of the tripe. I defy you not to ask for more, having tried the tripe in my restaurant. "

After trying the above-mentioned two dishes, you may desire a dessert. In this case, the "Zao Juan Guo" comes highly recommended. With Chinese dates, nuts, and honey together rolled in flour paste, and fried, this traditional Beijing dessert will really excite your palate.

The Moslem snacks of Man Wen Fu are attractive, not only to local people, but also visitors from outside Beijing. One young lady, traveling here from the country's south is on her first time to try Dou Zhi-- one of the most famous Beijing drinks.
This bean-based drink is made by fermenting the residue of grounded green beans, and has become a favorite for many old Beijingers.

"I think it tastes OK. Well, it doesn't offer much excitement to your taste bud on the very first sip... but if you persevere with it, you may react differently. I can say I pretty much enjoy it now."

Among the many must-trys in Man Wen Fu, there are two you really must try: one is "Cu Liu Mu Xu", the Sauteed Beef in Vinegar Sauce we have already mentioned; and the other is Jiao Liu Rou Pian, the crisp fried mutton slices with sauce. Li Wenliang, the owner of the restaurant proudly tells us that both the dishes have each been honored with top prizes at the Beijing municipal cooking competition in 2000.

The next special-list eatery we are going to visit is Wei Dao Jiang Hu, which stands out for its inventive recipes and novel menus.

One of the customers says she is very keen on the unique flavor of the spicy bullfrog here.

"The dish I love most here is the spicy bullfrog. The biggest difference between the bullfrog here and other restaurant's is that they fry the frog meat first. So it tastes crispy with the skin, while the inside is tender and chewy. It¡¯s a unique taste for me."
Another innovative dish in Wei Dao Jiang Hu's restaurant is "Jia Zi Bai Rou." With pieces of well-stewed pork hung on a piece of bamboo, this dish lives up to its name - racked pork.

To eat it, you simply take one piece of pork, wrap it in a pancake as thin as paper, dip it in the sauce, and then enjoy. The owner of Wei Dao Jiang Hu, named Lily, tells us the key to the marvelous taste of this dish is right in the sauce.

"The pork is not special, but the sauce is very unique. It's made of 18 kinds of herbs. Actually it is a secret recipe only known to chefs in Wei Dao Jiang Hu itself. Many of the customers trying it can't help ordering it again the next time they come."

Lily says their dishes are based on traditional Sichuan cuisine, but that they attach great importance to innovation. As the name of the restaurant indicates, it hopes to offer its diners an adventure in taste.

Cold noodles with pieces of chicken, is actually not the clich¨¦ it sounds like; Lily promises that once you try it, you will recognize that.

"Many Sichuan restaurants have this dish, but we have changed it a little bit. I want people to feel like they're eating spaghetti - that's what it looks like, but this tastes very different. It blends the flavors of sweet, sour, spicy and bitter. How can one balance so many flavors? Well, it's a secret whose answer you will just have to find out for yourself."

That's a phrase that might be applicable to the exploration of Beijing's culinary delights as a whole.

With many exotic recipes vying with the traditional flavors of Beijing, you are sure to find a surfeit of choice in the city.

As for the question of which of these tastes will top your favorites list? Well again, you'll have to go beyond this elective gourmet course and do some homework for yourself.