From the mountains and land to the ocean, spring and autumn are written on the dinner plate, cold and warm sneak in the world, taste the changes of ingredients in the fresh taste, and jointly explore the beautiful secrets of the sea and land.
Live Boston lobster feast for two
688 yuan set
Cold dishes. Dry-mixed tripe.
Scoop the juice and screw peppers.
Soup. Stewed chicken with bitter gourd and dates (2 people).
Main course (choose 1 out of 3).
Mapo tofu grilled Boston lobster.
Stir-fried Boston lobster with ginger and shallots.
Typhoon shelter fried Boston lobster.
Hot dishes. Three cups of chicken wings in Taiwanese style.
Fresh mushroom grilled broccoli.
Staple food (choose 1 out of 3).
Yangchun noodles (2 people).
Fried rice with preserved vegetables and soy sauce.
Pan-fried vegetarian buns.
Dessert. Seasonal fruit platter (2 persons).
Old Peking Roasted Pear Soup (2 persons).
Fresh and delicious Boston lobster is a gift from the ocean. The taste is fresh and sweet, the meat is full and smooth, mapo tofu roast, ginger and green onion stir-fried, typhoon shelter stir-fry, three flavors are interpreted, gathering multiple delicious tastes on the tip of the tongue, light in the mouth, delicious as you like.
Mapo Tofu Roasted Boston Lobster, selected high-quality lobster boys, spicy and tender tofu and Q bomb full lobster meat are like a golden wind and jade dew, attractive color, spicy and fragrant taste, rich and delicious; Stir-fried Boston lobster with ginger and shallots retains the original lobster texture, combined with green onion and ginger, bringing a rich taste bud enjoyment; The crispy and crispy Typhoon Shelter Stir-fried Boston Lobster elevates the flavor to the next level, and the rich and fragrant lobster stirs in the mouth.
Stewed old chicken with bitter gourd and dates:
Pick fresh baby bitter gourd and sweet dates and combine them with the classic stewed old chicken. The freshness and bitterness of the bitter gourd and the sweet aftertaste of the dates add depth and depth to this soup, blending tradition and innovation for a unique taste sensation.
Dry-mixed tripe.
The essence of mixed tripe lies in its unique seasoning recipe. We blend seasonings and tripe in a traditional dry mix to create a rich, layered experience. Every bite will make you feel the charm of Sichuan cuisine.
Scoop the juice and screw peppers.
Selected fresh screw peppers, cleverly matched with a variety of ingredients, the taste of screw peppers in the sauce is rich, fresh and spicy. Every bite is a teasing treat to your taste buds that will leave you wanting more.
Three cups of chicken wings in Taiwanese style.
Discover the classic flavors of Taiwan, where every bite is filled with the traditional "three cups" flavor – delicious chicken wings blend with classic soy sauce, fragrant sesame oil, and mellow rice wine to create an unforgettable taste. Each piece of chicken wings slowly absorbs the essence of the seasoning in the rapid stir-frying, making the meat tender and juicy, with a slightly burnt outer layer and a rich taste. Take you to the delicacy and depth of Oriental cuisine.
Fresh mushroom grilled broccoli.
Fresh broccoli is cooked until bright and crispy. Paired with broccoli is a variety of carefully selected fresh mushrooms, which are carefully cooked to give them a tender taste and aroma. In the classic cooking method, we have added a few innovations to make the fresh mushrooms and broccoli taste more harmonious, adding a dish of color and flavor to your table.
Yangchun noodles:
With its unpretentious style, it has won the long-term love of diners. It is not only a dish, but also an attitude to life, representing the pursuit of pure deliciousness. Each noodle is carefully cooked to maintain just the right amount of elasticity and texture. The soul of Yangchun noodles lies in its clear and delicious soup base. We use fresh bones and seasonal vegetables to simmer for hours to ensure that each bowl of soup is crystal clear and rich.
Fried rice with preserved vegetables and soy sauce.
The high-quality rice is fluffy and smooth in every grain, and the addition of preserved cabbage adds a touch of unique flavor to this simple fried rice dish. The salty aroma of preserved vegetables combined with the sweetness of soy sauce makes each bite a legacy and innovation of traditional tastes, elevating ordinary fried rice into a dish full of family flavors.
Pan-fried vegetarian buns.
A variety of fresh vegetables are carefully chopped and mixed with spices to ensure that each vegetarian bun is imbued with natural aromas, and through the frying process, the skin of the vegetarian bun is enticing golden brown and the texture is crispy and delicious, forming a wonderful contrast with the tenderness of the filling. Each vegetarian bag is a carefully crafted work of art that not only tastes great, but also looks pleasing to the eye.
Old Peking Roasted Pear Soup:
Fresh pears are roasted with water to ensure their original flavor, and every bite is warm and moisturized. This time-honored dish is not only a taste bud to enjoy, but also a cultural inheritance, an experience of in-depth traditional Beijing culture, and a historical experience of Beijing.
Beijing Ma Jianping Skill Master Studio @ Yue Xiu Xuan Chinese Restaurant
Yue Xiu Xuan Chinese Restaurant, the director of Beijing Ma Jianping Master Skills Studio, adheres to the spirit of exploring food culture, innovatively integrates Cantonese cuisine, northern cuisine and Sichuan cuisine, bursts out new ideas on the basis of inheriting classics, gives different ingredients aura, polishes exquisite dishes with ingenuity, and creates a refreshing dining experience for guests with delicacies with color, fragrance and taste. Designed with traditional Chinese screens, tea sets and classic landscape paintings, the restaurant is decorated in a modern and elegant style with oriental classics, while the spacious lobby and five elegantly decorated private dining rooms are ideal for business banquets or family gatherings.
Craftsman ingenuity - Ma Jianping
The manager of Beijing Ma Jianping Master Skills Studio
Executive Chef of Yue Xiu Xuan Chinese Restaurant at InterContinental Beijing Beichen Senior Technician |Registered Master of Chinese Cooking|Senior referee of national professional competition, senior evaluator of national vocational ability appraisal, winner of special allowance and honorary certificate of Beijing ** technician
Chef Ma has been studying Chinese cuisine for more than 30 years, and has won many industry awards at home and abroad, and last year he was among the top technicians enjoying the first special allowance in Beijing (only two culinary professionals among 60 people). After the enterprise declaration, expert review and special approval of Beijing, the Beijing Skill Master Studio - "Beijing Ma Jianping Skill Master Studio" finally applied successfully after 6 months of review and selection, and landed in Yuexiuxuan. In this renovation and upgrading, Chef Ma adheres to the spirit of exploring food culture, constantly innovates and integrates Cantonese cuisine, northern cuisine and Sichuan cuisine, and pays more attention to the presentation of color, aroma, taste and shape of dishes. On the basis of inheriting the classics, we continue to burst out new ideas and give different ingredients an aura. Not only has the menu been comprehensively updated, new dishes have been introduced, but the layout of the restaurant has also been optimized in terms of decoration and layout, making it more elegant and creating a more comfortable and comfortable dining environment for diners. Starting from the "heart", Master Ma Studio selects seasonal ingredients, takes the essence of ingredients, retains the true flavor, is committed to retaining the taste of the food itself, polishes exquisite dishes with ingenuity, and creates a refreshing dining experience for you with color, fragrance and taste.
Beijing Ma Jianping Skill Master Studio @ Yue Xiu Xuan Chinese Restaurant
Open daily:
Lunch 11:30-14:00
Dinner 17:30-21:30
Building 4, Courtyard 8, Beichen West Road, Chaoyang District, Beijing, 1st floor, InterContinental Beijing Beichen