Beijing International Hotel·Tanfu Restaurant
北京菜 · ⭐ 4.8
No. 9 Jianguomennei Avenue
Dishes
Yunnan Pickled Pepper Flavor Jade Bamboo ShootsYunnan Pickled Pepper Flavor Jade Bamboo Shoots is a cold dish made with fresh jade bamboo shoots and Yunnan-style pickled peppers. The main ingredients are jade bamboo shoots, pickled peppers, and seasonings, prepared by slicing and mixing. It has a sour and spicy taste that stimulates the appetite.
Traditional Scallion Stir-Fried LambTraditional Beijing scallion爆羊肉 is a Chinese dish featuring lamb and scallions. Lamb slices are marinated with wine and soy sauce, scallions cut into segments. Heat oil in a wok, stir-fry lamb until colored, then add scallions, season, and serve quickly.
Official Residence Buddha Jumps Over the WallA traditional Fujian dish made with dozens of premium ingredients like abalone, sea cucumber, shark fin, and more, slowly stewed to create a rich, nourishing broth.
Dry-burned Stinky Mandarin FishDry-burned stinky mandarin fish is a Chinese dish primarily made with stinky mandarin fish. After cleaning the fish, it is marinated with a special seasoning, then pan-fried or deep-fried, and finally simmered in a flavorful sauce. The cooking process emphasizes precise heat control to ensure the fish is well-seasoned while remaining tender and fresh.
Roast Goose EmperorA premium goose dish marinated in secret sauce and roasted over charcoal in a traditional open oven, resulting in crispy skin and tender meat.
Cherry LiverCherry liver is an innovative dish featuring fresh goose liver as the main ingredient, carefully prepared to resemble the shape and color of cherries. The liver has a delicate texture and rich flavor, enhanced by a specially crafted sauce that further highlights its deliciousness.
Spicy Vinegar Jellyfish HeadsOld vinegar jellyfish head is a cold dish made primarily from jellyfish heads. After cleaning and soaking to remove saltiness, the jellyfish heads are sliced or shredded and mixed with vinegar, garlic, and cilantro.
Crispy Skin PigeonCrispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.- Meat Buddha's DelightHun Fujiaotiao is a traditional Fujian dish made by stewing various premium ingredients such as abalone, sea cucumber, shark fin, fish maw, scallop, ham, chicken, duck, and pig trotters in a clay pot with broth and seasonings, slowly cooked for hours to blend flavors.
Braised Sea Cucumber with Green OnionScallion-braised sea cucumber is a dish primarily made with rehydrated sea cucumbers and scallions. The sea cucumbers must be soaked beforehand, then cooked together with sliced scallions in a pot, adding ingredients such as chicken stock, soy sauce, and cooking wine. It is slowly stewed over low heat so the sea cucumbers absorb the aroma of scallions and the broth. Finally, it is thickened with a slurry and reduced to a glossy finish.
Tan's FujiaoqiangTanhufu佛跳墙 is a traditional high-end seafood stew featuring abalone, sea cucumber, shark fin, scallop, fish maw, pigeon eggs, ham, chicken, and pig trotters. Layered in a clay pot with broth and seasonings, it's slowly simmered for hours to blend the rich flavors.- Tan's Signature DuckTanhfu's signature duck is made from premium ducks, marinated and roasted using a unique technique. Crispy skin, tender meat, rich flavor.
Tan's Roast DuckTan's Roast Duck is made from premium Peking duck, marinated and roasted in a traditional oven. The skin is crispy while the meat is tender, typically served with thin pancakes, sweet bean sauce, scallions, and cucumber strips.
Caviar Fresh Bamboo Shoots Pan-Fried Australian ScallopCaviar Fresh Bamboo Shoots Pan-Fried Australian Scallop is a dish made with caviar, fresh bamboo shoots, and Australian scallops, pan-fried. It has a tender texture and unique flavor.
Braised Shark FinHuangfen Fish Maw is a dish featuring fish maw as the main ingredient, typically cooked with chicken, ham, and mushrooms using a slow stewing method. The fish maw is soaked beforehand and simmered gently with seasonings to fully absorb the flavors.