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TRAVEL

Fresh season, fresh plates across Beijing's top restaurants

By Li Yingxue????|????chinadaily.com.cn????|???? Updated: 2026-04-01 16:05

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ITO unveils a seasonal spring kaiseki menu. [Photo provided to chinadaily.com.cn]

As spring stirs the capital, Beijing's fine dining landscape is blossoming with vibrant seasonal offerings.

For an elegant Japanese take on the season, ITO has unveiled a comprehensive spring kaiseki menu. The curated selection showcases premium seasonal ingredients, including white asparagus, spring bamboo shoots, and morel mushrooms.

A refreshing appetizer pairs crisp white asparagus with a savory miso tartar sauce, while the morel and seafood chawanmushi offers a delicate, umami-rich steamed egg custard. Main courses feature a luxurious two-day dry-aged golden tilefish served with caramelized cauliflower and salmon roe, alongside pan-seared scallops set on a vibrant green pea puree — balancing ocean richness with the clean, bright flavors of spring vegetables.

At Bvlgari Hotel Beijing, acclaimed Michelin-starred chef Niko Romito returned in March to present a limited-edition menu alongside resident chef Davide Gessa at Il Ristorante.

Chef Niko Romito's black cod with leek sauce. [Photo provided to chinadaily.com.cn]

Blending Italian culinary mastery with local inspiration, the exclusive menu features a signature black cod with slow-cooked leek sauce. The dish thoughtfully incorporates capsicum and fresh spinach to visually echo the red hues of the Forbidden City and the hotel's lush gardens. Other highlights include king crab with Oscietra caviar and a refreshing lemon mousse with strawberry and basil, perfectly capturing the crisp, revitalizing essence of a spring morning.

Meanwhile, honoring local culinary heritage, the renowned Red Wall 1939 restaurant chain is celebrating the centenary of its founder, master chef Cheng Ruming. Known for its state banquet cuisine rooted near the Forbidden City, the third-generation establishment has launched a commemorative menu.

Mao's Braised Pork from Red Wall 1939. [Photo provided to chinadaily.com.cn]

The centerpiece is the legendary Mao's Braised Pork, meticulously prepared without a single drop of soy sauce using the founder's original technique. Another standout innovation is the handmade bread served with a unique "Chinese-style butter". This brilliant East-meets-West creation blends Italian artisan butter with "Wang Zhihe" fermented tofu, shallots, and chili, introducing international and local gourmets alike to a daring, cross-cultural flavor profile.

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