Back in 2016, siblings Francisco, Maria and Juan Carlos opened a pop-up restaurant named Pachakutiq in Beijing, impressing local foodies with flavors from their home country of Peru.

After that, they were asked when they would open the capital's first Peruvian restaurant and, last year, the trio finally answered the call, opening Pachapapi in Beijing's Xinyuanli area.

Peru has been named the world's "Best Culinary Destination" for six consecutive years by the World Travel Awards, and three of the country's eateries are listed among the world's 50 best restaurants.

Francisco Carlos is very proud that Peruvian food is so well received the world over, and he believes that its popularity has much to do with immigrants flowing into Peru from different parts of the world, creating a literal melting pot of delicious flavors -- European, African, Chinese and Japanese have all migrated to Peru, bringing their home cuisine with them.

"Peru is a country where genetically modified organisms are completely banned, making Peruvian food even more special," he says.

The trio now aims to bring customers an unforgettable experience with mouthwatering cuisine mixed with unique pisco drinks and a vibrant Peruvian-style environment.

Nikkei, broadly defined as Japanese and Peruvian fusion food, combines key Japanese ingredients, such as soy sauce, miso and seafood with Peruvian aji peppers.

Tiradito is a traditional Peruvian dish featuring thin slices of raw fish that are dipped into different sauces that replace wasabi or soy sauce that usually accompany sashimi.

One striking feature of the menu are two pages of chili-based sauces-from curry sauce and garlic chili sauce to golden berry sauce and "tiger's milk," a sauce made with celery, lemon, fish, chili, ginger, coriander and garlic.

Chifa is also a culinary tradition based on Cantonese elements fused with traditional Peruvian ingredients. Ceviche is a traditional Peruvian dish. Pachapapi's classic ceviche uses sea bass, sweet potato, corn, coriander and "tiger's milk."

The classic pisco sour drink was created in Lima in the early 1920s. After living in Lima for about 20 years, an American businessman named Victor Morris missed his whiskey sour cocktails so much that he decided to create a substitute using local spirits.

He could never have imagined at the time that he was creating Peru's national cocktail that is so popular and is enjoyed in most parts of the world and has now traveled halfway across the globe to be served in the Chinese capital.