Chengde's cuisine is northern Chinese with Manchu and Mongol notes — heavier and more meat-forward than the Beijing standard. Local specialities to look for: venison and mutton hotpot (a holdover from imperial hunting feasts), pheasant stews, and buckwheat noodles. Almond tofu (杏仁豆腐) is the traditional dessert, made from the almonds the surrounding hills are still famous for.
Most of the better restaurants cluster along Lizhengmen Lu near the southern gate of the Mountain Resort and in the old streets immediately east of it. Many have English menus, and prices are about half of what you would pay for the equivalent in Beijing.
For something fast and good after a day on your feet, look for the small noodle and dumpling shops on the side streets — particularly jiaozi filled with lamb and leek, a regional staple. The night market sets up after about 6pm with skewered meats, fried potato cakes, and roasted sweet potatoes.