Delicacies in Chaoyang District
Restaurants in the district have come up with many delicacies of different themes to satisfy everyone's taste buds.
Beijing, with a history of 3,000 years, is a capital for more than 800 years. Visitors are amazed by its profound history and culture. In Chaoyang District, one will find that it is also a modern metropolis, whose pace of forging ahead with determination is not affected by the long history at all. The pace of exploration and discovery never stops in a taste-bud-satisfying gourmet journey in Chaoyang District.
If you are constantly reminiscing about the Palace Museum, the Palace International Hotel Beijing is the best choice. Palace Hotel is a museum hotel with highly refined decorations on the theme of Chinese traditional culture. The hotel has three impressive treasures. A Bodhisattva head statue at entrance; a silk dragon robe with designs of the mid-qing Dynasty behind the reception desk and a crystal dragonand-fireball lantern above that creates a harmonious, powerful and dignified atmosphere; on the ten joint screens in the middle of the lobby is Tang poet Yang Yuyuan's “Chunri Fengxian Shengshou Wujiang Ci,” a poem dedicated to the emperor in spring, handwritten by Zhang Ruitu, a wellknown calligrapher of the Ming Dynasty (1368–1644), with the “Twenty-four Filial Exemplars” carved in the middle sections of the screens, reflecting traditional culture and highlighting Confucianism.
The featured cuisine at Imperial Kitchen Restaurant on the first floor of Palace Hotel is the health-preserving guanfucai, dishes for high-ranking officials in the past. Executive
chef Huang Guangwei specializing in Tanjia Cuisine is an expert in health preservation, selecting precious ingredients for cooking and matching and giving much consideration to modern people's living habits and diets. The recommended dish on the menu “Lightsoup Fo Tiao Qiang” is an improved traditional tanjia dish cooked in Guangdong style. Huang Guangwei always uses soup broth instead of water to cook delicious dishes, and gives particular attention to soup ingredients. He uses only free-range chickens more than three years old weighing less than 1.5 kilograms, and over 20 chickens are used each time. It is the tireless pursuit of delicacies that makes Imperial Kitchen Restaurant's dishes unique. The health preserving royal dishes in the ancient-style Palace Hotel blends with the charm of traditional Beijing.
Shrimp Balls in Mango Mustard Sauce
It is said that King Mu of Zhou (c. 1054–949 BC) left the capital in a carriage drawn by eight fine horses capable of going 15,000 kilometres a day, to meet the Queen Mother of the West at Yaochi. King Mu of Zhou was mesmerised by the exotic sight of “the vast holy pond Yaochi like a mirror floating in the air” that he almost forgot to return. Yaochi Chinese Restaurant in Beijing Grand Millennium Hotel is named after this legend, perhaps to let diners indulge in the pleasure of eating delicacies that they forget about returning, just like King Mu of Zhou.
Beijing Grand Millennium Hotel is at a location best for watching beautiful sunset in Beijing. Qing Emperor Qianlong (reign: 1736– 1795) bestowed the name “Golden Terrace in the Glow of the Setting Sun” upon this place, one of the Eight Great Sights of Beijing. The lobby roof features the golden “caisson” design, which could only be used in religious and royal buildings in ancient China. It looks more modern after reforming, integrating tradition and fashion.
Yaochi Chinese Restaurant managed by Hong Kong chef Chung is located at the centre of the hotel's ground floor, mainly offering authentic Guangdong dishes. Chefs are busy preparing genuine Guangdong dishes for diners in the kitchen surrounded by transparent glass panels, and several dishes recommended by chef Zhong have been carefully arranged with elegant plate decorations on the table in a private room. Seafood is indispensable in Guangdong dishes. “Shrimp balls in mango mustard sauce,” an important dish on the menu lives up to its reputation. With crisp surfaces and thick fillings and a layer of secret-recipe mustard and yolk sauce, it stimulates diners' appetite with the fresh taste of shrimps. The smooth and tender “quick-fried diced beef tenderloin in black pepper sauce” is another traditional Guangdong dish that is known to be the ultimate test of chefs' mastery of heat control. The specially selected S-grade diced beef tenderloin soaked in black pepper sauce has a very deep colour, but the colourful garnishes make the dish look refreshing and appealing.
Chef Chung, a legendary cook from Hong Kong with more than 40 years of cooking experience, is known as a leading figure for China's Guangdong dishes. He became an apprentice in the 1970s, went to North America in the 1980s, and has worked in many Chinese hotels' restaurants by age 40. What he thinks about most is how to prepare classic Guangdong dishes that reflect both the
profound traditions of Chinese food culture and international culinary trends. Therefore, he combines Chinese and western cooking and preparation styles to creates dishes that cater to the taste of Chinese and foreign diners. It is worth mentioning that Yaochi Chinese Restaurant gives particular attention to ingredients and matching. Chef Chung improved on the traditional shrimp dumplings by adding crab roe, winter bamboo shoots and asparagus apart from choosing quality shrimps, enhancing taste and making it more nutritious without changing the flavour.
Secret-recipe XO Sauce
Kempinski Hotel located in the Yansha business district is a well-known five-star hotel, but perhaps you don't know that this oldest European luxury hotel turns 120 years old this year.
Dragon Palace Chinese Restaurant on the ground floor of Kempinski Hotel offers brand new dishes to diners. The interior decorations of Dragon Palace Chinese Restaurant ingeniously combine classical and modern styles, and the quiet and refined environment is matched by unique Guangdong delicacies. Executive chef Hong Sai Choi is a sauce master. The first dish recommended by chef Hong– “cold spring bamboo shoots and ice plants in black truffle sauce”– looks simple but is actually exquisite. Selected quality black truffles are mixed with tender Sichuan bamboo shoots and wheatgrass. The soul of this dish is chef Hong's secret-recipe black truffle sauce, which leaves a lingering taste and captures diners' hearts.
During his childhood, Chef Hong was influenced by his two elder brothers who were in the food industry. He has worked in many well-known hotels and high-class restaurants both at home and abroad, and has been cooking mainly Guangdong dishes. In his career of over 40 years, chef Hong always paid attention to the nutritional combination of delicacies and emphasised Guangdong dishes' original flavours. He boldly integrates the souls of Chinese and western food culture, and combines traditional styles with Western cooking methods.
The secret-recipe XO sauce researched and used exclusively by chef Hong has won countless fans. As to what the secret recipe is, chef Hong gave no answer. To enjoy delicacies prepared by chef Hong, one must visit Dragon Palace Chinese Restaurant.
Peanut Sprouts and Arctic Surf Clams
Ritz-carlton Hotel in the Central Business District is decorated in an American classical style. Yu Restaurant on the first floor serves authentic Guangdong dishes. Outside the restaurant's door, a multitude of jade objects inlaid in the wall catch the attention of diners and make them want to take a closer look. The numerous medals on display assure diners that this is the right place to enjoy a meal.
While enjoying delicacies in this restaurant, diners can feel warmth and peace with sunlight shining through the glass onto dining tables. Yu Restaurant places emphasis on the place of origin, storage conditions
and freshness of ingredients to provide the best quality of food. Here, executive chef Pan Dongcai has very high requirements on delicacies and is strict about every detail in the cooking process. Chef Pan uses fresh seasonal ingredients while considering about nutritional values. No wonder Yu Restaurant has been favoured over the years.
The seasonal dish “peanut sprouts and arctic surf clams” looks like a Japanese dish. Peanut sprouts here are called “long-life fruit sprouts,” and arctic surf clams are high grade seafood. The two ingredients are a nutritional match and combines into a refreshing flavour.
If traditional Guangdong dishes retain the original flavours of the ingredients, new Guangdong dishes integrate southern and northern flavours, Chinese and Western styles and are aesthetically pleasing. The utensils and plates are also arranged in a unique design.
In Caihaixuan Restaurant, the new executive chef Liu Cunshuang is diligent and thoughtful. He improvised on traditional Guangdong dishes, and started his career in Beijing Marriott Hotel Northeast with new Guangdong dishes. He gives strange names to his dishes, such as “caterpillar fungus flowers, honey combs and peach gum stewed with gravy,” “pan-fried codfish” and “scented rice steamed with red kidney beans and seafood in a tomato”, arousing the curiosity of diners.
The dish "delicious seedlings steamed with red kidney beans, seafood and tomatoes" is interesting. After cutting the tomato, one will find that the filling is fried rice with red beans and seafood. Red kidney beans, abalone slices, dried scallop and scented rice from Thailand are fried and hidden inside the tomato. Chef Liu has creatively turned fried rice with seafood into a novel delicacy, which reflects his preserving of traditional delicacies while carrying forward the essence of Guangdong dishes.
North-eastern Inspired Dishes
Celestial Court Chinese Restaurant's overall style retains the St. Regis brand's unique and consistent low-profile steadiness. The restaurant uses mainly dark colours, decorated with emboss screens and porcelains are studded around the restaurant, to create a comfortable and quiet dining atmosphere.
Celestial Court Chinese Restaurant is holding a north- eastern delicacies festival. Stewing, use of sauce and roasting comes to mind at the mention of northeastern dishes. Is Celestial Court not serving Guangdong dishes anymore? This is actually a bold and creative idea of chef Liu Daoming. To offer unique delicacies to all guests at St. Regis, chef Liu offers innovative signature dishes every two months, like in this northeastern delicacies festival. Despite the north- eastern characteristics, they still follow traditional Guangdong dishes including a strict selection of ingredients, careful preparation, fresh and delicious flavours and health preservation. The dish for the village head's reception is a typical northeastern stew with meatballs, bean curd and streaky pork on neatly arranged plates. The dish retains Guangdong dishes' characteristic of light flavour.
Chef Liu offers unique northeastern dishes at St. Regis. It is an amalgamation of the essence of these two types of cuisines' essence and a fusion of local cultures.
Come on a gourmet journey in Chaoyang to look for delicacies in five-star hotels of different styles. Let your taste buds look for its favourite flavour and indulge in savouring delectable dishes.
Boiled luffa and paphia clam
Cold spring bamboo shoots and ice plants in black truffle sauce
Shrimp balls in mango mustard sauce
Imperial Kitchen Restaurant
Fresh lobster and beancurd