I love Beijing's restaurants, not just the food but the unique and rewarding puzzle they offer.  After my first trip to China the food had me enthralled.  What before I had known to be Chinese cuisine was only one small piece of a beautifully diverse world of textures and flavors.  I have been here 5 years now, and my Chinese spouse has lived in Beijing for a decade.  Because of the size of the city, our jobs, our Chinese friends and the food culture, we eat out.  Also, due to the lack of restaurant and food regulations, we and our friends have created a network to investigate the safety of the restaurants we frequent.  We have made organic and healthy food a priority in our lives, and it has been great fun examining kitchens and cajoling staff into telling us where they get their food.  We have come to share this passion with a growing number of local friends, and we receive emails and text messages daily referring to discoveries or the latest organic restaurant to surface on Chinese web 2.0 (user generated) sites.  Frankly there are too many contributors to mention every name here, and I have been told there is some danger for us in even mentioning health concerns online, but be assured that we are sincere and serious about bringing China’s food reporting to a more professional level.  The people that have helped with this guide are a web designer who loves spicy food and a gallery curator who prefers greens, a Fujian tea trader, a french teacher, a nightclub owner, a feng shui consultant, and various information economy workers.  We like to take trips together, sometimes to the coast of Dongbei to eat fresh seafood, sometimes to hot springs, but always the food is most important. To us this guide is important.  It gives us pride and confidence when sending our friends out to eat.