As the days grow shorter and the air takes on a crisp, refreshing chill, the arrival of fall heralds a transformation not only in nature but also on plates. Chefs across the culinary spectrum embrace the flavors and ingredients that define this season.

Xin Ming Yuen in Beijing launched a new dim sum menu for weekends and holidays. Li Xiang, the executive chef, elaborately designs the menu by drawing inspiration from traditional Cantonese cuisine and using only the freshest ingredients. The must-try dishes include steamed chicken with fish maw and mushroom, the steamed pork buns with crab roe sauce and deep-fried crispy chicken.

One-Michelin-star restaurant Yong in Guangzhou, Guangdong province, launched a special menu in September to celebrate its one-year anniversary. Since its opening in August 2022, executive chef Lan Guijun and head chef Zhang Jian have been serving up artistically crafted menus that echo the turn of the seasons and blending Sichuan cuisine and Cantonese cuisine and combining delicacies from the mountain and the sea. The special menu highlights their understanding of honoring the philosophy of Sichuan cuisine.

Ku Xiang, a restaurant focusing on authentic Hunan cuisine in Beijing, launched a new menu featuring flavors and ingredients from Hunan province. The signature dish, Dongan Chicken with sea food, is one highlight that the de-boned chicken has been slowly stewed with abalone and sea cucumber which has a combination of spicy and sour flavors. The Chinese bacon and steamed taro are also worth trying.

Jiangnan Garden has opened a new branch in Beijing's Wangfujing area this September. Not only does the menu feature exquisite Huaiyang cuisine, but the restaurant's decor also embodies the charming styles of Jiangsu and Zhejiang provinces. One highlight on the menu is the Drunk Crab, where fresh crab is marinated in 10-year Huadiao wine, resulting in crab meat that boasts a perfectly balanced salty and fresh flavor profile.