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Rainbow’s Promise · Beijing Roast Duck (Asian Games Village Branch)

北京菜 · ⭐ 4.8

1st Floor, Building B, Tibet Hotel, No. 118 Beisi Huan East Road (Exit A, North End of Hui Xin West Street)

Dishes

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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Signature Buddha Jumps Over the Wall

  Signature Fujian dish featuring abalone, sea cucumber, shark fin, fish maw, scallop, pigeon egg, pig trotter, chicken, and ham. Layered in a clay pot with broth and seasonings, slowly steamed for hours to blend flavors.
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  Sea Urchin Meatballs

  Sea urchin lion's head is a meatball made from minced pork, enhanced with sea urchin, ginger, and green onion, then steamed or fried. It offers a rich umami flavor and soft texture.
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  Huaiyang Stewed Old Tofu

  Huaiyang stewed old tofu is a dish made with old tofu as the main ingredient, paired with ham, dried mushrooms, and bamboo shoots, slowly simmered over low heat. First, the old tofu is cut into pieces and blanched to remove odor, then combined with seasonings in a clay pot, added with broth or water, and gently stewed until flavorful.
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  Huaiyang Meat Juice Carrot

  Huaiyang meat juice carrot is a soup dish made with white radish and pork or beef. The radish is cut into pieces and cooked together with the meat, allowing the radish to absorb the meat juice, resulting in a delicious and fresh taste.
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  Sashimi Beef Cubes

  Sashimi beef cubes is a dish made with fresh beef, cut into small pieces and eaten raw. It usually uses high-quality beef tenderloin or beef shank, with a fresh and tender texture that retains the original flavor of the beef.
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  Braised Sea Cucumber in Clay Pot

  Liao Sea Cucumber Pot is made with Liao sea cucumber as the main ingredient, combined with chicken, ham, and mushrooms. Slow-cooked in a clay pot with broth and seasonings until tender and flavorful.
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  Red Plum French Cherry Foie Gras

  Red Plum French Cherry Foie Gras features imported French foie gras with fresh cherries and red plum jam. The foie gras is gently cooked or seared to preserve its delicate texture, while cherries and plum jam add flavor and aroma for a layered taste experience.
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  Shanghai-style Braised Pork Belly

  Old Shanghai braised pork belly is primarily made with fatty pork belly. After blanching to remove odor, it is simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, and spices to achieve tender meat and a bright red color.
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  Spicy Vinegar Jellyfish Heads

  A cold dish made primarily from jellyfish heads, cleaned and soaked in salt water to remove fishy odor, then mixed with vinegar, sugar, garlic, and cilantro. Crisp texture with prominent sour flavor.
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  Homemade Parityi Yogurt

  Homemade Parityi yogurt made from fresh milk and probiotics, heated, cooled, then fermented with starter cultures in a controlled temperature environment for several hours. Thick, smooth texture with natural dairy aroma.
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  Cheese Dragon Fruit Vegetable Salad

  Cheese dragon fruit vegetable salad consists of dragon fruit, lettuce, cucumber, and cheese. The dragon fruit is sliced and mixed with fresh vegetables and cheese cubes, offering a refreshing taste with a sweet and salty flavor.
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  Abalone Rice

  Abalone rice is a dish made with fresh abalone and rice. After cleaning, the abalone is typically simmered in broth or clear soup until tender, then served over hot rice, allowing the rice to absorb the rich flavor of the abalone.
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  Braised Taihu White Fish with Chicken Broth

  Braised Taihu White Fish with Chicken Broth is a Chinese dish made with Taihu White Fish and chicken broth. Main ingredients include Taihu White Fish, chicken, ginger, and scallions. The fish is cleaned and steamed in a steamer with chicken broth and seasonings until cooked.

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