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Beijing Century Gold Source Hotel · ChunShan

粤菜 · ⭐ 4.8

Level 2, Beijing Century Golden Resources Grand Hotel, No. 69 Banjing Road

Dishes

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  Mexican Red Lily and Fish Maw Soup

  This dish features red lotus root and yellow shark's fin as main ingredients, simmered with Mexican-style spices and broth. After soaking, the ingredients are stewed with onions, tomatoes, and chili to create a rich sauce, with careful heat control ensuring tender, flavorful results.
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  Wuyi Mountain Da Hong Pao Smoked Spanish Mackerel

  Wuyi Mountain Da Hong Pao smoked Spanish mackerel is made from fresh fish smoked with Wuyi Mountain Da Hong Pao tea. After marinating, the fish is slowly smoked in a smoking chamber using tea smoke to absorb the tea aroma and develop a unique flavor.
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  Jiangnan Yuanbao Deep Sea Shrimp

  Jiangnan Yuanbao Deep Sea Shrimp is a dish made with deep-sea shrimp and special sauce, pan-fried. The shrimp is tender and rich in flavor with a strong sauce aroma.
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  Yuan Zhi尊 Roast Duck

  Yu Zhi Zun Roast Duck uses premium Peking duck, marinated and roasted in a traditional oven. Crispy skin, tender meat, bright red color, and rich aroma.
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  Chaozhou-style Sour Soup with Yellow Croaker

  Made with large yellow croaker from the East China Sea, simmered in an acidic broth with tomatoes, onions, ginger slices, and garlic. The fish is tender, and the soup is richly sour and aromatic.
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  Smoked Hawthorn Italian Black Vinegar Wagyu Short Ribs

  Beef short ribs smoked, then braised with hawthorn and Italian black vinegar for a tender texture and unique flavor. The tartness of hawthorn blends with the rich aroma of black vinegar to enhance the meat's depth.
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  Red Sauce Tiger Prawn Balls

  Tiger shrimp balls are made from fresh tiger shrimp meat, hand-chopped and mixed with egg white and starch to form balls, then fried or boiled. Red Fan-style sauce is a special blend of tomato paste, sugar, vinegar, soy sauce, garlic, and ginger, poured over the balls for a tender, chewy texture and bright red color.
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  Classic Black Gold Barbecue Pork

  Classic black gold char siu uses pork tenderloin, marinated and roasted. Marinated with soy sauce, honey, oyster sauce, rice wine, and five-spice powder for rich flavor. Roasted to a caramelized crust, tender and juicy with sweet-savory aroma.
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  Lemongrass Crispy Skin Pigeon

  Lemongrass crispy-skinned squab features tender squab marinated, air-dried, then deep-fried for a golden, crunchy crust. Lemongrass infuses the marinade, adding unique aroma. The dish boasts a golden hue, crisp skin, and succulent meat.
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  Bamboo Shoots with Flower-stuffed Morels

  Stir-fried高山茭白 with stuffed morels, sliced bamboo shoots paired with morels and seasoned quickly with minimal seasoning.
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  Lobster Soup Crispy Rice

  Lobster soup crispy rice porridge made with fresh lobster broth, rice cooked into a thick soup, topped with crispy puffs for texture. Main ingredients: lobster, rice, and crispy puffs.

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