The story
Tucked into a quiet hutong alley in Dongcheng, Lao Chuan Ban has been a fixture of Beijing’s dining scene for decades. The dining room, recently renovated, now feels fresh and comfortable while retaining its welcoming, unpretentious character. Regulars return again and again – as one longtime guest put it, the flavors "always stay on point."
The restaurant is led by general manager Li Qiang, a provincial advanced worker and labor model, and head chef Ouyang Xiubin, a senior Sichuan chef and respected teacher. Their deep experience in Sichuan culinary traditions shapes every dish that leaves the kitchen.
The menu spans the full Sichuan spectrum. Start with the steamed chicken with chili sauce (口水鸡, 49 RMB), a cold appetizer bathed in fragrant red oil. The sliced pig head meat tossed in chili oil (凉拌猪头肉, 56 RMB) delivers a rich, savory punch. For a lighter contrast, the crispy bamboo shoots (高山脆笋, 39 RMB) offer a clean crunch. The house specialty list – the “老办菜谱” – includes classic preparations such as sweet crispy duck and garlic white pork, showcasing the kitchen’s command of traditional techniques and balancing of flavors.
In 2026, Lao Chuan Ban received a Michelin Bib Gourmand, an award that recognizes good quality cooking at reasonable prices. It is a fitting acknowledgment for a restaurant that, year after year, stays true to its roots: bold, authentic Sichuan, served with straightforward warmth in the heart of Beijing.
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