Recently, under the leadership of Master Ma, the manager of Beijing Ma Jianping Skill Master Studio, Yue Xiu Xuan Chinese Restaurant at InterContinental Beijing Beichen has gathered creativity, renovated and upgraded, and presented a new season of new tasting menu, interpreting the essence of InterContinental connoisseur cuisine with its unique charm, and presenting you with a multi-fusion taste bud "novelty" with ingenious cooking skills and creative new fusion dishes, and starting a journey of rejuvenation on the tip of the tongue.
Yue Xiu Xuan Chinese Restaurant is located on the first floor of the hotel, where Chef Ma has been studying Chinese cuisine for more than 30 years, and continues to burst out new ideas on the basis of inheriting the classics, giving different ingredients an aura. 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. 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.
The newly launched main course is the culmination of Chef Ma's ingenuity, and is led by three signature dishes, which show the chef's inner skills in terms of taste and plating. The crisp and juicy sea cucumber stuffed with black gold ice flowers, the mellow and delicate beef ribs of the slow-fired fruit vinegar, the soft and glutinous aroma of the black truffle abalone sauce, the fresh and tender aroma of the boiled osmanthus fish, the golden and crispy Simon lamb chops, and the rich and fresh sweetness of the Kung Pao shrimp balls, the moment you enter the mouth, stimulate the taste senses that can't stop and open the taste and taste of the palace-level taste experience. Opening the new menu and tasting each signature dish is like having a conversation with the chef.
Stuffed sea cucumber with black gold ice flowers
Selected sea cucumbers, the treasures of the sea cucumbers, are stuffed with fresh shrimp meat, combined with Chef Ma's innovative cooking techniques, the cuttlefish juice is transformed into a crispy black gold skin, and the juice-filled stuffed sea cucumber is encased, with a unique shape and a soft and fresh taste.
Simmer the beef ribs in fruit vinegar
The taste of childhood, the memory of inheritance. Along with Master Ma's childhood memories, the kitchen at home is always filled with the unique aroma of braised pork, full of warmth and happiness, and always unforgettable. Chef Ma creatively combines the ingredients that are popular with diners at the moment, and continues the taste of happiness, using smooth and tender beef ribs, slow cooking at low temperature, and the fragrant and rich sauce slowly penetrates into the beef, the taste is delicate and soft, sweet and sour, and the fragrance is pleasant, and every bite is with ingenuity and enthusiasm.
Black truffle abalone juice bull head square
A traditional and well-known dish. The one-in-a-hundred ox head square is the "essence" of beef, with dozens of accessories simmered over slow fire, the hemp master innovates on the basis of inheriting the tradition, accompanied by the mellow black truffle and the rich and delicious abalone sauce, the meat taste is soft and glutinous, the mouth melts, the soup is thick and mellow, rich in collagen, the shade is appropriate, refreshing and beautiful.
Aroma halogen money
A delicious vegetarian dish made with soy products as the main ingredient, it is also known as vegetarian chicken in the south. The production process of this dish is very unique, first of all, the broth is used to marinate the meat, so that the soy products can absorb the rich meat aroma, fragrant on the outside and tender on the inside; It is then sprinkled with fragrant scallion oil to give the dish an enticing aroma, which makes it a unique and eye-catching dish on the table.
Boiled osmanthus fish
A classic dish of Sichuan cuisine, boiled osmanthus fish, which means more than wealth, spicy and fragrant, oily but not greasy, spicy but not dry, smooth and tender, testing the chef's exquisite skills and techniques. The fresh cinnamon fish meat is tender and less thorny, and it is more tender and delicious under the boiling cooking method, and finally poured with a spicy and fragrant base, and every bite can feel the exquisite cooking technology and delicacy from Sichuan cuisine. The whole dish retains a refreshing taste in the spicy and has a lingering aftertaste.
Red dates and ginseng stewed black chicken soup
A traditional nourishing soup that is carefully stewed and praised for its deliciousness and efficacy. The delicate and rich taste blends the natural aromas of red dates, ginseng and black chicken to give you a feeling of warmth and contentment. After a long time of stewing, the nutrition of the ingredients is fully released, so that the fresh and tender meat of the black chicken and the sweet taste of ginseng and red dates penetrate and merge, and exert their nourishing effects with each other, making the taste of the soup richer.
Old Beijing dim sum platter
A combination of traditional Beijing-style dim sum, handmade daily, a set of signature snacks for you to eat all over old Beijing, including classic pea yellow, donkey rolling, adzuki bean cold cake and coconut milk cake, each piece is small and exquisite, cleverly placed on the Chinese Bogu shelf, preserving the past and appreciating the present, showing elegance. Together, there is not only the delicate taste of beans, but also the soft and glutinous chewiness of glutinous rice flour, and a variety of flavors complement each other in one plate. This exquisite platter not only satisfies your dim sum tasting cravings, but also showcases the essence of traditional dim sum in old Beijing.
Yue Xiu Xuan Chinese Restaurant invites you to come and taste the ingenuity of Master Ma Master's Studio, taste the style of InterContinental expert cuisine, and start a wonderful journey with food. Here, you will taste the unique charm of each signature dish and experience the chef's love and dedication to food. We interpret the beauty of life with food, make you feel the warmth of home with warm service, and provide you with a chapter of food, and every meal will become your unforgettable memory.
Craftsman ingenuity - Ma Jianping
Master Ma Jianping
Executive Chef of Chinese Cuisine at InterContinental Beijing Beichen Yue Xiu Xuan|The manager of Beijing Ma Jianping Skill Master Studio
Senior Technician|Registered Master of Chinese Cooking|Senior referee of national professional competitions|Senior examiner of national vocational ability appraisal
Chef Ma Jianping, Executive Chef of Yue Xiu Xuan Chinese Restaurant, is a native of Beijing, with a deep love and respect for food, he began his Chinese culinary career at a young age under the tutelage of famous teachers. With more than 30 years of experience as a chef, he has developed his own unique insights into Chinese cooking, and is familiar with and mastered a variety of flavors. He is good at integrating Chinese and Western cooking techniques with traditional food culture, and always believes that the development of Chinese food should be constantly innovated on the basis of following tradition, and each classic dish should have a good temperature, comfortable taste, and beautiful containers. At the same time, he is also very keen to explore and is good at finding inspiration in the details of local culture and life.
In his rich experience in catering, Chef Ma absorbs the essence of food culture from all over the world, constantly researches cooking techniques, and always adheres to the concept of tradition and innovation. Carefully selected high-quality ingredients, modern cooking techniques and exquisite plating techniques, traditional Chinese elements and Chinese culture are integrated into the dishes, integrating ingenuity and inspiration to create a variety of delicious and delicious creations. He has always insisted that "the way a dish is made, whether it is a change in the order of ingredients or seasonings, will affect the final taste of the dish." What I want to do is to integrate the North and the South, not to change it. I want to let my guests eat what they want at my place, not what I want them to eat. He always believes that taste is the soul of Chinese food, and while integrating innovation, he respects the authenticity of ingredients, which makes him firmly believe that "only inheritance is not authentic, there is no definite taste and no definite way to cook, and taste is cherished by the soul." ”
Yue Xiu Xuan Chinese Restaurant is known for its iconic Cantonese cuisine and innovative fusion of local cuisine, with traditional Chinese screens, tea sets and classic landscape paintings as design elements, with elegant decorations to create a unique dining atmosphere, full of elegance and luxury, and six private dining rooms for your private gatherings or business banquets.
Beijing Ma Jianping Skill Master Studio @ Yue Xiu Xuan Chinese Restaurant
Open daily:
Lunch 11:30-14:00
Dinner 17:30-21:00
Building 4, Courtyard 8, Beichen West Road, Chaoyang District, Beijing, 1st floor, InterContinental Beijing Beichen
Some of the dishes** are as follows