As the year-end approaches, Beijing's renowned time-honored restaurants are experiencing a surge in reservations for holiday family feasts. On December 23, it was reported that private dining rooms at establishments such as Senlong Restaurant, Cuihualou, Tongheju, and Tongchunyuan (both under Beijing Huatian Group) are nearly fully booked for the New Year holiday period.

To cater to the increased dining demand during the holiday season, several restaurants have reintroduced classic dishes and launched innovative menus. For instance, Senlong Restaurant, a century-old brand, has unveiled its "Winter Jiangnan Banquet" theme menu, featuring 10 new dishes such as Luhao Bamboo Shoot with Conch, Wensi Tofu with Drunken Crab Jelly, Crab Roe Lotus Seed with Fish Maw, and Steamed White Fish in Traditional Style. These dishes highlight seasonal Jiangnan ingredients like Luhao (a type of greens), winter bamboo shoots, drunken crab, and Taihu white fish.

Wang Peixin, the manager of Senlong Restaurant, noted that unlike traditional dishes such as Winter Vegetable with Braised Duck, the new menu blends tradition with innovation—even incorporating Western ingredients like goat cheese—to appeal to younger diners.

Currently, private rooms at Senlong Restaurant, Cuihualou, and other heritage restaurants are fully reserved for the New Year holiday. Wang Peixin observed that year-end and holiday dining trends now emphasize family gatherings and travel, with consumers increasingly open to trying new dishes. Many diners, particularly at Senlong Restaurant (known for its Huaiyang cuisine), prefer seasonal ingredients that align with Jiangnan culinary traditions.

Meanwhile, Beijing Huatian Group has announced the limited-time return of classic dishes for the holiday season, including Tongheju's Imperial Concubine Chicken, Tongchunyuan's Braised Fish Tail, and Gulou Makai Restaurant's Steamed Fish with Fermented Black Bean and Chili. These dishes, once sidelined due to complex preparation, rare ingredients, or shifting tastes, are making a comeback as a tribute to tradition and a nod to loyal customers.

The revived classics not only retain their authentic flavors but also incorporate modern presentation. Each dish will be accompanied by a brief description of its history and preparation, allowing diners to appreciate the cultural heritage behind the flavors.