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CRRC Metallurgy · Yushe Yan (Dongzhimen Branch)

其他美食 · ⭐ 3.6

Yufei Building, Dongzhimen Wai Street, 1st Floor

Dishes

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  Molecular Mango Panna Cotta with Foie Gras

  Molecular mango jelly paired with foie gras in a 'wedding gown' style, using fresh mango as the base to create a gel-like mango jelly through molecular gastronomy techniques, accompanied by duck liver that has been gently poached or pan-seared, and topped with a thin layer of sugar glaze or fruit jam to create a visual effect resembling a 'wedding dress'. The foie gras is smooth and delicate, while the mango jelly is refreshingly sweet and crisp, offering a delightful contrast of temperatures and textures.
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  Dry-braised Bamboo Shoots

  Dry-burned bamboo shoots is a Chinese dish primarily made with fresh bamboo shoots. The bamboo shoots are cut into segments, blanched to remove bitterness, then stir-fried with minced pork or diced ham. Seasonings such as soy sauce, sugar, and cooking wine are added, and the mixture is slowly simmered over low heat until the sauce thickens, allowing the bamboo shoots to fully absorb the flavors.
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  Xiang-style Octopus

  Xiang-style octopus is made with fresh octopus as the main ingredient, combined with seasonings such as chili peppers, garlic, ginger, and green onions. First, the octopus is blanched, then stir-fried with the aromatically cooked ingredients, and finally seasoned and simmered to absorb the flavors.
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  Stoneware Braised Seafood Fish

  Stoneware-braised seafood fish is a dish made with fresh fish as the main ingredient, combined with shrimp and shellfish, and simmered in a stoneware pot using seasonings such as doubanjiang (fermented broad bean paste), minced garlic, and ginger slices. The ingredients are first marinated, then placed together with the sauce into a heated stoneware pot and slowly stewed over low heat to allow the fish to absorb the rich flavors of the sauce.
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  Flower Mushroom and Old Chicken Stew

  Hualing Mushroom and Old Chicken Soup is made with fresh old hen and Hualing mushrooms as the main ingredients. After blanching the chicken, it is cooked together with clean Hualing mushrooms in a pot, adding water and辅料 such as ginger slices. It is slowly simmered over low heat until the chicken becomes tender and the broth turns clear, preserving the original flavors of the ingredients.

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