Located next to the Bird's Nest and Water Cube, the InterContinental Hotel Beichen has received guests from all over the world for major events, exhibitions and international events. The chef here, Chef Ma Jianping, has won the special allowance of Beijing for two consecutive years, and this year he has set up a Master Ma Jianping Studio to develop more dishes to present to visitors from all over the world.
In the past two days, I was fortunate to visit Master Ma Jianping and tasted some of the new dishes. This new ** is also a new attempt of InterContinental Beichen Hotel, and the cost performance is very high. Fresh Boston double lobster**, only 688 yuan;Fresh abalone and fish maw stewed chicken** is as low as 398 yuan for two people.
Let's take a look at what kind of dishes you can eat in the new **.
Lobster] Lobster is the staple of this season's menu and is made with fresh Boston lobster. ** There are three ways to make lobster: fried lobster in typhoon shelter, fried lobster with ginger and shallots, and roasted lobster with mapo tofu;Diners can choose one of the three recipes according to their personal taste.
Small bitter gourd and date stewed old chicken].
The bitter gourd here is slightly larger than the olives, unlike the bitter gourds we commonly see in the north, but it is still full of bitterness when stewed. Therefore, when Master Ma stewed, he added jujube and candied fruit to neutralize the bitterness and make it slightly luscious.
Black truffle abalone juice cow head square].
This is also a staple dish on the new menu, although it is not in the **, a la carte is also worth trying.
Ox Head Fang used to be a state banquet dish, and Master Ma blended tradition and innovation, carefully selecting a very small part of the cow's head, and adding black truffle and abalone juice to form a delicious dish. It must be mentioned that the fried dried onion rings between the black truffle and the cow's head side are the finishing touch, and you must eat all three at the same time in one bite to taste the essence of this dish.
New Year's Eve food travel sharing