Restaurants in Beijing, once the preserve of heavy Imperial cuisine, have diversified, serving everything from home-roasted Peking duck to sophisticated molecular gastronomy. Dishes from northern China are particularly strong in Beijing, though the myriad Chinese cuisines one can sample here include Cantonese, Sichuan, Guizhounese, and Yunnanese. The variety of international dining still lags behind the offerings in Shanghai, but maybe not for long, as many of Shanghai's best restaurants are expanding north. Locals tend to eat early, before 8 pm, so join them or risk surly service. Always insist on bottled water and avoid ice cubes; the tap water here isn't safe to consume.