As temperatures drop and Beijing settles into winter, the city's restaurants are rolling out heartwarming seasonal menus. From creative twists on traditional dishes to indulgent international flavors, this year's offerings reflect the comfort and creativity of the culinary scene.

Chef Li Xiang from Xin Ming Yuen brings several new dishes to warm the cold season. The Ancient Recipe Lamb Brisket Claypot with Winter Bamboo Shoots and Mushrooms and the Flower Mushroom and Goose Feet Claypot are the must-try. Goose feet with their tender, gelatinous skin warms the stomach and stimulates the appetite. This season's special is the Passion Fruit Glazed South African Abalone. Fresh, plump South African pearl abalone is fried to a crispy golden brown, then topped with house-made passion fruit glaze and baked.

In celebration of its anniversary, Fujian Restaurant has launched an exclusive set menu crafted by chef Hong Zhihong. The centerpiece of the menu is the "Five Blessings Platter", a curated selection of Fujian's signature delicacies, including ginger duck, traditional fish rice and Dongshan Island red prawns. Another showstopper is the salt-baked Dongshan Island razor clams with basil. Hong elevates the natural flavors of premium ingredients by combining razor clams with Fujian mineral water and Shanghang pork for an enhanced umami profile. The dish is kept pristine, with no additional seasoning apart from a sprig of basil, which imparts a delicate herbal fragrance.

ITO restaurant launches several hotpot dishes to celebrate the season. The highlight is the Lobster and Seafood Broth Hotpot. Its rich, bubbling broth enhances the plump, succulent lobster, delivering an exquisitely fresh taste of the deep sea. Other new options include the hearty Sumo Wrestler's Hotpot and Savory Miso Oyster and Chicken Hotpot.

Q MEX Taqueria is spicing up the season with a range of new menu items that bring the bold flavors of Mexico to Beijing. Among the highlights are the Birria Cheese Taco and Chili Shrimp Tacos. The latter features crispy fried shrimp coated in a rich ancho chili butter served atop a refreshing radish salad and finished with homemade queso fresco, chopped cilantro and onion, creating a perfect balance of heat and freshness.