Top restaurant in beijing
As Langham Hotel, which is famous for its modern fashion and luxury style, Mingge Chinese restaurant is one of its signature catering services. Mingge Chinese restaurant, located in Mongkok, Hong Kong, has been awarded the "Michelin Guide to Hong Kong and Macao" for seven consecutive years.
Haojiu Haocai, which was launched in 2005, is a high-end cuisine brand under Haojiu Haocai catering Co., Ltd. with a new style of Chaoshan cuisine with a fusion of Chinese and Western styles. In 2019, in the "2019 Black Pearl Restaurant Guide", Guangzhou"s "good wine and good Cai" restaurant won two diamonds, and Hong Kong"s "good wine and good Cai" restaurant won the third diamond. "Good wine and good Cai" has become one of the most recognized restaurants by diners, and is also praised by many gourmets as "one of the restaurants that must experience life". At the same time, Beijing"s "good wine and good Cai" are also bringing surprises to the catering industry in Beijing!
faigo hot pot ensures the kitchen team adhere to its product philosophy such as offering only live and fresh seafood available in the market daily. in terms of beef and lamb, only the premium cuts are served and last but not least, ensuring all hot pot soup base are consistently derived according to its standard recipes daily. its menu also offer all it takes to make a sumptuous hot pot dining experience.
Why is the 1949 duck season named after 1949? Many people have been curious about it. The reason is that the first restaurant in Sanlitun, Beijing during the whole duck season in 1949, was originally located at the film and electrical college, which was built in 1949. After the school of film and electrical engineering was changed into a diversified business district, the boss named the restaurant after the year of its establishment in 1949. In 1949, there are three stores in China, two in Beijing and one on the third floor of Shenzhen"s fashionable happy coast. Jinbao Street, the bustling commercial district of Beijing in 19492, integrates the essence of modern concept and oriental artistic conception. The use of various natural elements gives the building a vivid rhythm. The whole duck season is a famous restaurant in 19492, which provides excellent roast duck dishes, and continues the unique collocation concept of roast duck with champagne, and introduces the more spatial Bollinger champagne bar and lounge into 19492, presenting a more complete series of champagne.
Located in the vibrant heart of Fangcao shopping center, opera bombana"s aperitif time should not be missed.
Guanye Street hotpot is a small hotpot shop in Xinyuan street, next to Hannah mountain. The name of the shop is the name of a famous food street in Taipa Island of Macao: when you enter the shop, you will feel open and bright, with simple and elegant colors and simple layout. It is divided into two layers, the surrounding transparent glass is shining, the wall is hung with wonderful photos of Macao, and the first floor is hung with crystal bead curtain.
With a history of 70 years, Sichuan permanent Wangchuan flavor River fresh restaurant opened for the first time in Beijing, on the 6th floor of Wanda Mandarin Hotel. Yongyong Wangchuan flavor River fresh restaurant only selects the cliff catfish growing around the rocks in the Tuojiang River Basin of Sichuan Province. It adopts unique cooking techniques, with pepper, pepper, garlic and secret seasoning from Sichuan, and adds homemade pickles. This dish can stand the fault of any Sichuan guests.
When it comes to Hong Kong Style hotpot, we have to mention the delicious Hong Kong Style porridge hotpot. His family is definitely old in the imperial capital, and his colleagues have to come to try dishes and learn from their experience when they open shops. It used to be the "Hong Kong Club" in the Hutong, but the customers were big names like John Woo, Jia Hui Liang and Tsui Ke. All shelled seafood is to help clean up and eat meat directly. The old shop is located in Sanlitun, which is one of the earliest brands in Beijing to make soup pot and porridge hotpot. The environment of the new store in langang is elegant and atmospheric, and the tone is more stable and powerful.
The predecessor of Jiaquan Qifu restaurant is the famous "Fulinmen". The restaurant is designed in favor of traditional high-end Cantonese restaurants, with gold as the main theme and dark color ornaments interspersed with beige soft clothes. The overall atmosphere is simple and atmospheric, luxurious but not luxurious. The restaurant pays attention to the selection of food materials, delicacies from all over the world, and seasonal food materials are strictly selected. For example, Qifu"s Dried abalones are all selected by Mr. Xu Weijun, the son of the founder of Mr. Xu Fuquan, who has more than 50 years of experience, and only the dried abalone produced in Aomori Prefecture of Japan is selected. The dried abalone produced here is uniform in size, thick in flesh, clean in surface and hard in body, which is the best among abalones. Similarly, the glue is also selected by Mr. Xu Weijun himself to ensure high quality.
If you want to eat authentic Huaiyang food in Beijing, you must be Huaiyang house. Beijing huaiyangfu brand has been well received since it brought Huaiyang cuisine to Beijing in 2011. Many foreign dignitaries like to come to Beijing for dinner. The dishes are authentic in taste. The stewed lion"s head at the state banquet retains the original delicacy of the ingredients, and the crab meat grains are clearly visible. Steamed Taihu white fish in the ancient way is tender and delicious. It melts in the mouth. Even master Dong Keping praises it as another good place for Huaiyang cuisine in Beijing.
Sichuan cuisine has all kinds of dishes and tastes, and each dish has its own style. Xujiacai originated in Chengdu, the hinterland of Sichuan cuisine. Eight years of precipitation and innovation, let xujiacai have a unique place in Chengdu flavor! Mr. Xu Fan, the leader of xujiacai, first created 24 new Sichuan dishes. He led Xu Jiacai team to experience continuous improvement and creativity, and cooked different kinds of new Sichuan cuisine. In the selection of Black Pearl Restaurant, Xu Jiacai was honored as "one diamond restaurant". Select ecological advanced organic food materials, and innovate on the basis of preserving the original taste of food materials.
Beijing kitchens focus on exquisite Cantonese cuisine, strictly selecting high-quality ingredients and strictly controlling the production level. On the menu, there are not only traditional Cantonese classic dishes and Hong Kong style snacks, but also innovative Cantonese dishes created by ancient masters. In addition, there will also be some other cuisines to meet the needs of different guests. The original intention of the restaurant"s name is that no matter what kind of food is sold in it, the restaurant hopes that guests can feel the comfortable and cordial feeling of entering their own kitchen. They don"t need to be restrained or worried. Everything can be trusted by master Gu and his team.
"Phoenix Pro Club" restaurant is a restaurant famous ancient city of Datong in history so far, nearly 500 years of development history. "Phoenix Pro Club" restaurant was founded in the Ming Zheng years, because of "Prince and the Showgirl" stories and Qing Dynasty "flowers dumpling," the story known. It will Datong historical culture and modern catering services perfect fit, become a renowned Octagon Datong culture card.
Speaking of hibiscus, every Taiyuan people are familiar. Beginning of the 21st century, can eat a meal in Seremban, feel Bel a face children. Blink of an eye, Lotus has gone through 26 years, the restaurant industry has always been able to Taiyuan place, it must have its attractions. Hibiscus Restaurant From the inception of herself, only Jin vegetables, the demand for quality food grains crops in the Loess Plateau and modern combine the homes of ordinary people in the potatoes, Noodle, millet, beans and other grains introduction of different types of Daya Church.
Apricot hall, full of Shanxi style of apricot as the name, Shanxi Heng Fa Chuen Tang Restaurant Management Co., a subsidiary of Shanxi food brands. Shanxi remembered as a hometown flavor, as many memory table from Shanxi, Shanxi Heng Fa Chuen Tang restaurant to taste authentic Shanxi, Shanxi dishes will be extended to the country, has set a successful brand classic dishes Shanxi, received wide acclaim consumers .
In Jinchang City, Gansu Province, a company called "Yongchang old restaurant," the restaurant renowned outside, every day, to visit this restaurant, in addition to Jinchang local faithful, "iron", many foreigners come here. Yongchang Yongchang old restaurant excavated on the centuries-old tradition of folk food culture, has nearly 100 kinds Yongchang folk snacks and delicious classic dishes, is Yongchang Yongchang people to explore and taste ancient food culture of nostalgia!
The founder of the Family Li Imperial Cuisine, Beijing, Professor Li Shan-lin, taught Applied Mathematics at the Beijing Capital Economy & Trade University. His wife, Wang Xiao-zhou served as a pediatrician, who passed away in Dec 2009.
"Da Dong", with Beijing and Shanghai and Little Big Dong, Dong duck big brand stores in 13 Chinese well-known food brands. Main dish large Dong Zhongguo mood of foreign five-star five-diamond restaurant, known as the capital will go to a spot in the foreign guests in Beijing, it has become a national embassy reception to Huagui Bin designated restaurant. During the Beijing Olympic Games in 2008, the Beijing Olympic Organizing Committee designated as "Olympic Games special reception restaurant", by the praise of the International Olympic Committee President Jacques Rogge, Samaranch as well as heads of state; during the Asia Pacific Economic Cooperation APEC summit in 2014, Dong Zhongguo force affected the mood in the international dishes to attract, visit the Da Dong restaurant to taste each dish has a great mood Dong Zhongguo "New Chinese food" concept in China during the world leaders.
Lake fish taste Museum was founded in 1980 by Mr. Hall personally inscribed the name of the famous painting master Ye Qianyu, 1987, namely as "Chinese restaurant name," loaded "Zhejiang brand" and "Concise Dictionary of Chinese cooking." Lake fish taste Museum employing explosion, fried, slip, basic steam, stew and other traditional cooking techniques, has brought together the essence of the major branches of the north and south, to explore the development of a "fresh eggplant casserole", "Silk casserole" "Silk Maw" and other brands dishes, Chun brand organic fish head has become a gold card Lake tourism products.
"Goubuli" was founded in 1858, is China's well-known trademarks, old Chinese, ignore the dog buns making skills are recognized as a national intangible cultural heritage. Goubuli Group Co., Ltd. was established in 2005 to. It is a variety of formats and catering hotels, food industry, logistics, quality control research and development, training bases and other business groups. Goubuli always pursue the "good faith, quality management" concept, to create the ultimate artisan products with spirit, the spirit of innovation with business conditions, with modern ideas to improve management. Group has won China's top ten food and beverage brands, Chinese brand-name commercial enterprises Honor. Goubuli brand value through authoritative assessment, ranking first in the old Tianjin, the country's old two.
Baoding Center was founded in October 15, 1987, in the development of 31 years, the Baoding Center has been committed to building a culture of dining. Today has developed 14 high-end outlets throughout the provincial capital Shijiazhuang, Baoding, Dingzhou, Beijing and Toronto, Canada. Mitutoyo shop is Baoding Center started the store, Baoding old child knows that in order to eat the most authentic, most old life taste of the dish • Baoding Zhili official food, it is non-Baoding Center Mitutoyo shop must go. More than twenty years during Baoding Center Mitutoyo shop can be described as timeless, in terms of taste or quality of the dishes produced are highly distinctive-old. Baoding Center a few old dish - chicken in the spring, pot package of pork, fried balls south, there are still many gourmet diners named Baoding Mitutoyo go to the store to taste, in their words: eat to eat, old Baoding dish the taste is still the root of Baoding Center Mitutoyo shop. In addition, after more than two decades has been handed Baoding Center since the sets of soup has long brewed here, and thus spread to the store today Baoding Hall, 2009, Baoding Center formally established logistics and distribution center, set soup boil system was moved to the center of the kitchen.
Hongbin Lou restaurant was founded in 1853, the site in Tianjin Xu Street, is renowned Muslim-style restaurant. Restaurant moved to Beijing in 1955, with unique dishes renowned Beijing. Hongbin Lou's seat all the sheep production techniques have been included in the "national intangible cultural heritage."
Donglaishun was founded in 1903. After several generations of chefs public gambling house long, painstaking study production techniques and mutton dishes, Donglaishun in the explosion, roasted, on the basis rinse evolved a set of leavened have exclusive flavor, fried, grilled, fried and other cooking techniques, management increasingly exquisite dishes.
Quanjude was founded in 1864. The continuous fire of a hundred years inherits the skill of hanging oven to roast duck in the palace, and also records the hardships and achievements of several generations. It began in 1864. If we say that Cheapside is the representative of "stewed duck", Quanjude is the representative of hanging duck. The duck baked out of his house is crispy and tender, crispy and flowing with oil. It is dipped in salty and fresh sweet sauce, and then added with scallion and melon sticks. It is rolled into lotus leaf cake. It tastes delicious!
Founded in 1416, qiefang started from a stall set up by a southerner. After decades of inheritance, it gradually became famous in Beijing. It is a time-honored restaurant with a long history. After more than 600 years of development, Cheapside has formed the characteristics of dishes based on Beijing stuffed duck, braised duck as the leading product and Shandong cuisine. Because there is no open fire and environmental protection in the process of roast duck, it is called "green roast duck" by modern people. At present, the technology of roast duck in the cheap workshop has been selected into the "national intangible cultural heritage list".
Qingfeng Baozi Pu was founded in 1948, was called "million-home", business snacks, rice, cooking and so on, the original store is located in the southeast corner of Xidan intersection, adjacent to Chang'an Grand Theater at the time. Wanxing ranking devote themselves to learning different varieties of buns in Tianjin, Beijing and other system of law, combined with around the world and created a taste for Beijing people buns, buns because of strict election materials, production of fine, pure taste, business is booming. In 1976, "Wanxing Home" was renamed "Qingfeng Baozi Pu", which means "to celebrate the harvest" means.
The house sits on the banks of the Jade River, adjacent to Beijing Center for the Arts, and just outside the Forbidden City. Designed after traditional Chinese courtyard houses, the architecture is complemented by an industrial contrast in the form of a blackened steel atrium.
Shijiu, a representative of the new style of Beijing cuisine, can be seen from his English name "poetry" & "wine". Shijiu is taken from homophonic "poetry" and "wine". Shijiu restaurant focuses on the new style of Beijing cuisine, which integrates Beijing cuisine with innovative elements and develops into a new style of Beijing cuisine. Mr. Duan is the founder of this restaurant. It can be said that he raised everything from one dish to one plate.
Phoenix tree, the phoenix of Hunan Province, has a poetic name. Xiang AI is a restaurant under the plane of the phoenix tree. Its grade is slightly lower than that of the Chinese parasol tree. The environment is very small. The first floor is the individual guest hall. The two floor is basically a private room, which is suitable for lovers to talk about love and is very consistent with the name of the shop. The restaurant has its own courtyard, a good place to go in summer.
This cosy and understated dining room is adorned in neutral greys with teal green accents. The head chef is from Shanghai, and the mostly Shanghainese kitchen team shows an astute understanding of the cuisine by reinterpreting classics with a contemporary perspective. Braised winter melon looks simple, but delivers deep and lingering flavours. Stuffed field snails are also highly recommended. The chef’s table is available with minimum charge.
Just a stone’s throw from Yonghe Temple, this upmarket restaurant is remodelled from a courtyard house and features a glass-roofed dining room. The Taiwanese chef honed his skills at his grandparents’ restaurant of the same name. Try his tasting menu for culinary highlights, such as honeylocust, fox nuts and peas, as well as rice with assorted mushrooms and peach resin, both delivering a nice contrast of textures.
Tan Jiacai is the family feast of Tan zongjun, a bureaucrat in the late Qing Dynasty. Because it was the top dish in Tongzhi's two years, it was also called "top dish". It is a representative of the official cuisine, integrating Guangdong cuisine and northern cuisine. Its flavor is suitable for both north and south, especially for cooking seafood. Tan's cooking methods are mainly burning, stewing, simmering, relying on and steaming. "They are good at making dry products" and "they are good at cooking sea eight delicacies in high soup and old fire". After integrating the cooking techniques of the East, the west, the north and the south, and the government and the marketplace, it has become a school of its own, thus creating a peak of Chinese cuisine, which is also known as the three famous official cuisines of China, together with "kongfu cuisine" and "Suiyuan cuisine".
Create new French food in the East and the West with our own understanding
Banquet cooking, one of the three major Japanese cuisine, is the representative banquet food in Japan. Different from the traditional Chinese banquets, the Japanese banquet emphasizes serving dishes in order, but the dishes are rich in variety and less in quantity. Compared with the complex cooking methods, Japanese banquet pays more attention to the freshness of ingredients and the art of setting dishes. With his unique ingenuity, Dade Chang"an showed the Japanese banquet culture to everyone.
It began in 1922. Beijing rare old vegetarian restaurant, to his home in the capital famous prime imitation meat, vegan ingredients, it looks a meat dish, eat mouth taste and flavor and meat dishes actually similar, have to praise the chef martial artists.
Fangshan Restaurant, located in Beihai Park, is a palace restaurant founded in 1925. Fangshan Restaurant, formerly known as "Fangshan tea house", specializes in Qingcha, palace pastry and flavor dishes. It is most famous for minced meat pancakes, xiaowotou and pea yellow. In 1956, it was changed into a restaurant and began to operate court dishes. Among them, the "Manchu and Han Quanxi" is well-known at home and abroad.
Casserole was founded in 1741, first started with operating white meat casserole. Casserole chefs will boiled meat because of material Shi Yi, a rich dishes cooked "food feast", the "Kyoto three hundred reputed carrier, meaty flavor pressure North White" praise. That year, the public has the twisters "casserole guise - not too afternoon waiting," he explains casseroles popular situation. Today casserole through continuous development, has become one of the representatives of the old capital.
Jinyang restaurant present site is the Qing dynasty Qianlong scholar, "Si Ku Quan Shu" the former residence of Ji Xiaolan total official codification, it was converted from an old courtyard-style buildings made of, quiet and elegant restaurant dining environment, simple generosity, the hospital still retains there JI Yun "site "" Begonia emotion "" Wisteria fragrance "and other scenic spots. Beijing Jinyang restaurant is the only one to operate Shanxi cuisine mainly concurrently cultural exhibition rooms and Ji Xiaolan large foreign restaurant, renowned restaurants in the capital, was awarded the Ministry of Domestic Trade "old Chinese" title, a national super restaurant Beijing Tourism Bureau designated foreign enterprises four-star restaurant.
Shandong Fengzeyuan is a known old. The earliest Fengzeyuan restaurant is a courtyard, toward the main entrance of the city of coal blocks east, south gate is the original North China Theater. Since the beginning of 1930 opened, the name Fengzeyuan increasingly loud that had had a ballad: "fill a prescription Tong Ren Tang, Liu Biju pickles, shoes liter inline, eating Fengzeyuan." Fengzeyuan also like to take this opportunity and actively expand the business. Fengzeyuan hotel operated by Shandong, mainly from Jinan, Shandong consisting of two flavors. Dishes to clean, fresh, fragrant, crisp, tender features, especially for the most fresh, good explosion, frying, roasting, deep-fried, grilled, leavened, cooking techniques such as steaming, Braised sea cucumber, dry croquettes, braised mullet eggs dishes are all here.
1738, have a dumpling shop opened in Beijing outside the front door Avenue Road East, fish mouth South. At first shop is only a reed mat shed, mainly to the sale of wine and side dishes, after 1742 built a small building with a facade. 1752, are a result of the Qianlong emperor gave personally inscribed plaque bat head "are one," the famous, the business quickly flourished. Tongzhi years, are an added dozens of cooking, more importantly, began operating dumpling, fried triangle, and the previous Malian meat, dry meat and other dishes, like famed capital. Since then, both a formal entry into the ranks of the old Beijing restaurant"s name. At present, we have a dumpling making skills have been included in the "national intangible cultural heritage."
Sui Wah House was founded in 1940, it is a rare Michelin restaurant old, decades of market competition, Sui Wah House restaurant is only eight did not interrupt operations. Many old due to impact of market changes and decline. Cui Hua Loujian keep the beginning of the heart, the revitalization of Shandong, has always been very particular about the system braised dishes, specializes in explosion, fried, steamed, fried, stewed and other cooking methods, has withstood the test of time, open up contemporary Lu New World cuisine.
Inheriting the traditional cooking techniques, the aim is to present the unprecedented steak experience for guests. Cutting edge design and fine food and wine complement each other. It"s just a steak house, which rewards people who know how to do it with extreme taste.
Yang Zhansheng, the boss of WaMu private kitchen, was the head chef of Chinese food in a five-star hotel in Beijing. He has been cooking for 27 years. In order to be able to present his craft freedom to diners, he chose to set up his own house, so he had his own private kitchen. For many years, Yang Zhansheng has focused on one thing: to make the dishes in front of him better. For this reason, he keeps on studying, innovating and enterprising. In 2017, Yang Zhansheng was awarded the best chef of China by CITIC unlimited. Before that, he had won many awards, such as the gold award of star chef of diplomat cooking competition in China, and the title of national senior cooking technician.
Amico BJ is a high-grade western style restaurant with Italian Japanese fusion style. The original intention of chef Guo Qiang to establish Amico BJ is to share his understanding and exploration of food with friends who love and understand food. Amico means "friend" in Italian, which means that the chef wants to be friends with the guests who come to dinner, creating a comfortable and relaxed feeling like being a guest in a friend"s home. Guo Qiang traveled all over Italy from the south to the north, and had a comprehensive experience and study of Italian cuisine. His food style is not confined to the traditional bar frame, but the fusion of Japanese and Italian elements, so here, you can see such interesting combinations as Japanese fish fillet and Italian salad sauce, Japanese sweet shrimp and Italian black vinegar.
As the name implies, the courtyard is a courtyard, and the whole building is run through by corridors, such as flowing clouds and flowing water, which is the origin of "Qu" and "Lang" in the name. The master is a man of great taste. He has been doing antiques, calligraphy and painting business all the time. Every small ornament in the yard is old. It is interesting to look at it carefully.
One of America"s top ten best restaurants to visit!
To "gather" here, let the enthusiastic service and carefully cooked dishes take you on a brand-new gourmet journey.
TRB Forbidden City is the second restaurant branch of TRB Hospitality Group, offering contemporary and creative European cuisine in the majestic shadow of the adjacent Forbidden City. One can expect a thoroughly regal culinary affair here, from the exquisitely prepared gastronomy to one of the largest wine selections in the city, coupled with our gracious and warm hospitality, the dining experience here is unmistakably befitting to the neighboring palace.
"Adhering to the Oriental classic delicious, high-end traditional high-quality Cantonese cuisine", sanqingtan has made breakthroughs and innovations in the service mode, food material selection, space design and consumption experience on the basis of traditional Cantonese cuisine brands, redefining the "roast goose" and the new nightlife mode of Sanlitun.
Moreton Steakhouse currently has 63 outlets in the United States, with another 8 in Mexico City, Toronto, Singapore, Hong Kong, Macao, Beijing and Shanghai.
The owner of this shop is Zhang Xuewei, the only foreign apprentice of Zheya, the God of tempura. The biggest signboard of the whole store is no better than this. It is said that it was written by Mr. Zheya, the first daughter of Zao.
Flo Tower restaurant is the first Brasserie concept restaurant in Beijing. The design of Beijing Fulou restaurant is also a true representation of the traditional "terminal Nord". Therefore, it is also known as "the restaurant in the dream". In 1999, the first restaurant of Fulou in Asia settled in China. They were deeply attracted by Beijing, a city with an ancient history and profound cultural heritage, just like Paris. It is also the only traditional French food in Beijing that has won the title of "best French restaurant" in Beijing magazine"s annual review for 11 consecutive years (2003-2014).
The 3D model of the Japanese restaurant "kanran" is a Huaishi restaurant located in Beijing Hutong historical reserve. The surface of the exterior wall is decorated with granite, which produces a seemingly random texture, forming a simple and natural feeling, highlighting the sense of existence of the store, and emphasizing the creation of a quiet space in the noisy environment.
Zhishen was officially opened for business in June 2016. It is located on the pedestrian street of Qianmen. It has a small facade and lives on the third floor of a small house. The restaurant environment is elegant, just like a tea room. The ginseng is of royal kitchen blood. Wei Jintang, the founder, is one of the four famous chefs in Beijing and a famous Sichuan cuisine chef in Beijing hotel. When he was 20 years old, he was interviewed by Premier Zhou. He once watched a play with Chairman Mao in Beidaihe. Marshal Chen Yi made "Lantern chicken" at three o"clock in Diaoyutai, which is worthy of the name of "imperial Chef".
The fashionable Italian restaurant, with 110 seats, exquisite design, elegant box, open kitchen and extra large special-shaped dining table in the center, all highlight the business theme and unique atmosphere of the restaurant. Selected excellent ingredients, innovative cooking techniques, and advocating natural cooking ideas, executive chef Achille uses his passion to stimulate the original taste and essence of dishes, presenting them to you as a beautiful dish.
Hong0871 Zhenxuan Yunnan is a famous brand of Yunnan cuisine in Beijing. It was founded by the famous gourmet Mr. Liu Xin, and belongs to Beijing Hongyan Catering Management Co., Ltd. Hong0871 Zhenxuan"s products are full of the times, integrating traditional flavor and modern delicacy into one, becoming the representative brand of high-quality products of "Yunnan cuisine going global".
This is Taizhou brand"s first Beijing Branch of Donghai daily famous for its fresh seafood. The dimly lit restaurant is embellished with birdcages and other Chinese patterns to make people feel chic and exquisite. The famous Taizhou style stewed wild Pseudosciaena crocea is the main reason for coming here - its succulent meat and the taste of broth. Fried hairtail, braised shrimp and tofu are also impressive.
The chain was founded more than 20 years ago as a small shop along the coast of Taizhou, selling seafood dishes. Fast forward to now, it has branches in most of China"s big cities. Located in the center of CBD is its second Beijing outpost. Seafood is airlifted from Taizhou and Dalian every day. In addition to the famous wild caught yellow croaker and fried hairtail, you can also try boiled octopus, braised radish slices and sea anemone soup bean noodles.
Different, for example, Beijing roast duck restaurant. Liqun is suitable for foreigners to eat; Hanshe is opened by southerners and roasted with the method of Zhangcha duck; the old Beijingers like to go to Jiuhuashan, which is rich and greasy, and I personally like the greasy smell; for young people, I would recommend shengyongxing.
"Mio" means "mine" in Italian. With an open kitchen and a traditional pizza oven, this Italian restaurant in the four seasons hotel can really make guests feel at home. Mio restaurant focuses on creative Italian dishes, including pizza, pasta and interesting pre Dinner snacks.
It"s very suitable for dating and gathering.
There is a Chinese restaurant named "jingyatang" in taiguli Yushe hotel in Sanlitun, Beijing. It is also a rather small and luxurious restaurant. Because of its good taste and quiet dining environment, it has gradually attracted a lot of diners who "come by name" or "come and go often". Peking duck restaurant is the most innovative dish in Beijing.
Niko romito, a famous chef from Abruzzi, Italy, presents IL Ristorante"s special Italian dishes. Mr. Romito has designed a new delicacy concept for Bvlgari hotels and resorts. This concept follows the philosophy of cuisine that its restaurant insists on: a combination of basic simplicity, persistent pursuit of ingredients and essence, and personal creativity and inspiration.
The Fuchun residence, named after the painting of Fuchun Mountain Residence, has been difficult to book seats after only one year of operation. It has to be said that the power of word-of-mouth is quite strong. Fuchun house is an authentic Cantonese restaurant, which also serves northern cuisine. As a combination of Beijing"s traditional Hutong home concept and top-level modern fashion, Fuchun Ju Qiaoxin arranges a semi open dining space with simple and clear lines, decorated with amber glass, exquisite wood and stone carvings, creating a graceful and elegant dining environment.
Having worked with various teams within the hotel group for years, Chef Li hailing from Tianjin makes sure every top-notch ingredient is prepared meticulously in his kitchen. The main menu focusses on Cantonese fare, but regulars may refer to another menu for popular dishes they miss. Chef Li is especially proud of his signature wok-fried prawns with fermented black garlic and dried chillies. The wine list also features some great selections.
This branch of the chain restaurant opened in 2019 and features an elegant but relaxed dining room decorated in a modern Chinese style. Counter seats affording views of the open kitchen are good for couples or solo diners. The menu is essentially the same as other branches, focusing on Taizhou and Cantonese cooking, and fish from the East China Sea. But the 28-day-old baby Peking duck is available exclusively at this location and needs pre-ordering.
Beijing halal restaurant has the "youngest Shun", south of the South to shun restaurant was founded in 1937, to burst, baking, rinse and other well-known culinary specialties capital. At that time, South Hui concentrated, some of whom have no fixed job, but there are craft. They rely on two knives (cut meat cutter cake knife and cut) Eight rope (refers to the burden of one, two, one each basket, each with four rope tied onwards) to make a living, and gradually form a wide variety of halal snacks. Today, the South to shun Muslim-style cooking restaurant business, halal seafood, garlic burn hoof yellow, hand-Shabu, etc., more curd, Ai Wo Wo, Wandou Huang, Beijing and other explosive paste hundreds of snacks, enjoy the "first capital snacks home "in the world.
China's Time-Honored Brand
And living with the restaurant was founded in 1822. Opened at the beginning, often a customer for it, so "at home" feeling, they take "and pregnant with Wyatt," meaning, the restaurant named "and with the living." And began operating with a living palace cuisine, Shandong to operate after gradually become the main dishes. Shandong cuisine is divided into "Fukuyama faction", "Shandong school" two factions. Habitat and operated with Shandong Fushan send food to taste culinary River, known for seafood, skilled leavened, explosion, grilled, fried, stewed and other cooking techniques, there are dishes clean, fresh, crisp, tender, brilliant and so on. And living with a lot of dishes, three non-stick, Braised sea cucumber, braised mullet eggs, gravy maw, crab race, Sam Sun rice crust, baked bread and other popular dishes.
Fusi snack originated in the snack market before Longfu temple. According to the "old news the next test" set: "Fusi month three, nine, ten days there temple, department stores side by side, for the city's crown." Longfu temple meeting snacks, but also because Wumart high quality, full range The world-famous capital.
China's Time-Honored Brand
Huguosi snack bar, founded in 1956, is based on Gokokuji temple snacks, combined with the civil court snacks and snack production techniques evolved. In 1956, the government will run the temple tea, grilled cake, sweet potatoes and other famous "big" organized a vendor, opened Gokokuji snack bar. Ai Wo Wo store has more than 100 varieties of Wandou Huang, bean flour cakes, honey twist, Bean, focus ring, seasoned millet mush and other traditional Beijing snacks. Snacks high quality, variety, attracted a large number of Chinese and foreign patrons. Diners can not only enjoy the flavor characteristics snacks, but also be able to enjoy the flavor of old Beijing.
China's Time-Honored Brand
Jin Fang Hui snacks originally called "Rong Xiangcheng" is a snack bar full of people Leting Shandong Dezhou in 1926 created Chongwenmenwai Avenue Road East, its main halal Beijing style snacks fine workmanship, materials stress, well received by the capital the people's favorite.
China's Time-Honored Brand
Lib Feng Feng Li Shan Shandong Lingxian people in 1888 in Beijing Bridge after the creation of the famous franchise lib. The second-generation successor Feng Gold River concentrated study in business, the elaborate, the taste more delicious lib, lib Feng has thus become special for the special spot Qing imperial kitchen stomach. After Feng Feng Gold River will burst belly moved to Beijing Langfang two front door, and then burst horse meat, dumplings Tangmian five horses formed a snack bar, all walks of life at that time was the reputation of the "six small restaurant" reputation. In 1985, Mr belly burst of third-generation descendant Guangyi poly restored lib Pinglao size.
China's Time-Honored Brand
Chen small intestine was founded in 1886, founder Chenzhao En, Chen Shirong father and son had been street stall selling Soviet-made meat, after the sale Luzhu small intestine. The third-generation descendant of Chen Yutian Luzhu small intestine in a more authentic, combined treat gas, fair trade, has been recognized by diners, it Luzhu booth is called "the small intestine Chen."
Tianxing home, formerly known as "Xianju will," is Liu Yongkui in 1862 in Beijing outside the front door fish mouth founded. At first, Xianju will only operate food and wine, after adding homemade Sauce and fire. In 1900, it will begin operating Xianju Whitewater offal, later modified into Chaogan, very famous. In 1933, Hongrui and sand Yufu partner in two opposite oblique Xianju be opened Tianxing home, franchise Chaogan. 1956 public-private partnerships, and will Xianju Tianxing Tianxing Habitat Habitat merger. After the integration of the two production techniques, Beijing Chaogan has been inherited and developed.
China's Time-Honored Brand
Barbecue season founded in 1848, it is located in the picturesque Shichahai side, "when Di'anmenwai Shanghe, tree HL Ying Chi Bi. Tenkorou like attendance, drunken people Lang Cecil language" that is a barbecue true portrayal of the season.
China's Time-Honored Brand
BBQ Wan founded in 1686, started to roast beef, barbecue season with the same founded the Qing Dynasty collectively known as Beijing roast Quebec - "North Nanwan season", "Nanwan" that barbecue Wan. Wan with a selection of barbecue beef and mutton, superb knife, known for exquisite condiments, plus a special election pine, jujube, pear roasted, grilled meat texture smooth, there are fresh "race tofu" in the world. Currently, Beijing Wan barbecue grill making skills have been included in the "national intangible cultural heritage."
China's Time-Honored Brand
Liuquanju restaurant, founded in 1567, is one of the famous "eight residences" in Beijing. When liuquanju was first built, it was located in the east of Xikou Road, Huguo temple. It was named after a big willow tree and a sweet well in the courtyard. At that time, liuquanju mainly engaged in rice wine business. At that time, the yellow rice wine restaurant in Beijing was divided into four kinds: Shaoxing yellow rice wine, Beijing yellow rice wine, Shandong yellow rice wine and Shanxi Yellow Rice wine. Liuquanju sold Beijing yellow rice wine.