Symphony of sea and land, the choice of warm winter
In the long time, picking a ray of warm sunshine in early winter, always looking for something to fill the gap in body and mind in the cold winter, InterContinental Beijing Beichen will take you to start a winter journey together. Following the principle of "seeking freshness in clear, seeking beauty in light", high-quality ingredients are used to amplify the fragrance of the ingredients many times, and various flavors penetrate and integrate with each other, focusing on the taste but not light, refreshing but not ordinary.
Braised chicken with fresh abalone and fish maw**
398 yuan set
Exquisite cold dishes. Chicken juice melaleuca fragrant.
Red bean yam cake.
Soup. Stewed old chicken with bitter gourd and dates (bit).
Hot dishes. Braised chicken with fresh abalone and fish maw.
Sautéed kale. Staple food (choose 1 out of 2).
Shiitake mushroom vegetarian vegetable package.
Fragrant rice. Dessert (choose 1 out of 2).
Old Peking baked pear soup.
Seasonal fruit bowl.
Craftsman ingenuity - Ma Jianping
The manager of Beijing Ma Jianping Skill Master 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 Master Skill Studio" was finally declared 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. Ma Jianping Master Studio starts from the "heart", selects seasonal ingredients, takes the essence of ingredients, retains the true flavor, is committed to retaining the taste of the food itself and blending it, polishing exquisite dishes with ingenuity, and creating a refreshing dining experience with color, fragrance and taste.
Braised chicken with fresh abalone and fish maw.
Fresh abalone and fish maw are both very precious ingredients, and we select high-quality fresh abalone and fish maw to pair with the tender meat. The deliciousness of the abalone and the richness of the fish maw complement each other, and the shrimp, barbecued pork, abalone, quail eggs, fish maw and chickens are simmered in a chicken broth with pumpkin and carrot puree. Some people call it a home-style version of Buddha jumping over the wall, and there is some of the charm of the popular fish maw chicken hot pot.
Chicken juice melaleuca fragrant.
The soul of the chicken sauce lies in the boiled chicken juice, which is boiled for a long time with high-quality chicken, and the soup is rich and fragrant, which sets the delicious tone for the whole dish. Each layer of melaleuca is carefully crafted by the chef and layered on top of each other for a rich taste. At the moment of taking a bite, you can feel the delicacy and layering of each layer, which is endlessly memorable.
Red bean yam cake.
High-quality red beans and yams are selected as the main ingredients. The red beans have a delicate taste and minimize the addition of sugar during the cooking process, allowing the natural sweetness of the red beans and yam to become the protagonists. The original flavor of the ingredients is preserved, and every bite is a delicate and soft enjoyment.
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.
Sautéed kale.
Fresh kale is carefully selected and simply stir-fried to fully release the natural flavor of kale. Stir-fry lightly and add the right amount of seasoning to ensure you have a tender taste. Its refreshing taste balances the oiliness of other dishes, making the whole dining experience richer and more enjoyable.
Shiitake mushroom vegetarian vegetable package.
The selected shiitake mushrooms are delicious and intertwined with a variety of selected vegetables, each of which retains its own characteristics while blending harmoniously with other ingredients to create a complex and delicate taste. Each vegetarian bun is handmade by our pastry chef, with a soft and delicate dough and a fluffy texture. When you take a bite, the aroma of shiitake mushrooms and vegetables fills the floor, forming a rich feast of taste.
Old Peking baked 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 Master Skills 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.
Beijing Ma Jianping Master Skills 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