As summer peaks, several Beijing restaurants have introduced new offerings ranging from fresh menu items to newly opened locations, catering to seasonal tastes across the city.

Mexican restaurant Q MEX Bar & Grill opened its fifth outlet, and first in Haidian district, at Huaxi LIVE·Wukesong. The new menu, developed under the direction of executive chef Marcus Medina, includes a Cheese Fondue Burger featuring two Australian Angus beef patties with jalapeno cheese sauce, and Chipotle Chicken Pasta prepared with grilled chicken, cream, and Parmesan. The smoky richness of chipotle cream sauce perfectly complements the pasta, while the flame-grilled chicken adds a charred aroma. A bold kick of flavor makes this dish a devilishly delicious experience.

Meanwhile, Chef 1996 Restaurant is marking its second anniversary with a limited-time menu. A featured dish is the Steamed Beef with Erjingtiao Chili, prepared using Xuelong beef and steamed briefly over a bed of lettuce, cilantro, and celery. The restaurant's founder, Liang Di, notes the use of lettuce seed oil in the dish's summer version, lending a distinctive layered flavor. Another seasonal item is Crispy Tea-Smoked Duck, made with Sichuan duck smoked with camphor wood and jasmine tea before being roasted.

Cang Yue, the Chinese restaurant at Hyatt Regency Beijing Wangjing, invited chef de cuisine Li Wei at Grand Hyatt Dalian in Liaoning province, to present a menu centered on coastal Dalian flavors. The lineup includes cold dishes such as Raw Marinated Sea Cucumber and Sea Urchin with Mushroom. A "Seafood Family Pot" is the centerpiece of the banquet, which brings together various seafood in a single dish to symbolize reunion and abundance, with a powerful, flavorful burst of umami.

These menu changes reflect the city's evolving dining landscape as restaurants adapt to seasonal ingredients and regional collaborations.