As winter arrives in Beijing, a wide range of long-established restaurants are helping diners keep the chilly temperatures at bay.

During the cold weather, long lines of customers form outside the Shaguoju Restaurant, widely known for its eponymous special dish that combines hot soup and delicately-cooked streaky pork.

Founded in 1741, the Shaguoju Restaurant serves imperial cuisine and traditional Beijing dishes.

Located in Xisi South Street, Xicheng district, it can cater to 500 customers at one time, covers three floors, has the same number of dining halls and boasts 10 private dining rooms with traditional-style furniture and decorations.

Beijing has many other well-established restaurants that have witnessed changing times but have retained their locations and reputations for flavor.

Kaorouji, which was founded in 1848 and is located in Qianhaidongyan near the Shachahai scenic spot, is one them.

The name “Kaorou” means roast meat, while “ji” refers to the surname of the restaurant's founder, Ji Decai.

In 1848, Ji had just one stand selling roast mutton, but it attracted a large number of customers. Ji Gechen, the grandson of Ji Decai, bought a building near the stand, which has housed the restaurant since 1927.

In addition to its imperial cuisine and local food, Beijing boasts numerous outlets serving food from other areas of the country.

The Laoxi'an Restaurant, founded in 1954 in Xicheng district, serves dishes from the northwestern province of Shaanxi.

The Shaanxi cooking style, also known as Qin cuisine, is one of the oldest in China, dating to the Yangshao period about 5,000 years ago.

Most customers at the Laoxi'an Restaurant order the traditional Shaanxi dish of yangrou paomo, a mutton soup with chopped steamed bread.