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ChienShi·SeafoodHotPot·CantoneseFusion (Hyatt Regency Centre)

火锅 · ⭐ 4.9

5th Floor, Yinghuang Group Center, No. 12 Jianguomenwai Avenue, Chaoyang District

Dishes

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  Golden Threadfin Bream

  Orange-spotted grouper is a high-end fish typically prepared by steaming or braising. The main ingredient is the orange-spotted grouper, with辅料 including ginger threads, green onion segments, and soy sauce. Steaming preserves the fish's tender texture, while braising allows the flesh to absorb the rich flavors of the sauce.
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  Canadian Grade A Scallop

  Canadian Grade A geoduck is made from fresh, high-quality geoduck. After removing the shell and cleaning, it's typically steamed or blanched to preserve its natural flavor. The meat is tender and smooth.
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  Da Hong Pao Pigeon

  Baozhong tea-braised squab is a dish featuring young pigeons marinated and cooked with Baozhong tea. The squab is soaked in tea broth, then steamed or roasted to absorb the tea aroma, resulting in tender, flavorful meat.
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  Angus Wagyu Ribeye

  Angus Wagyu Beef Short Rib uses premium Angus beef short rib, tender with even fat distribution like snowflakes. Marinated and cooked by pan-searing or charcoal grilling to preserve its natural flavor.
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  Clam and Taizhou Tofu Noodles Stir-fry

  Clams are stir-fried with Taizhou tofu noodles, creating a savory dish where the noodles absorb the rich broth.
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  Australian Snow Crab

  Fresh Australian snow crab is boiled in clear water, then peeled and stir-fried with scallions, ginger, and garlic. Seasoned with yellow wine, salt, and a touch of sugar, finished with hot oil for aroma. Tender and refreshing.
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  Australian Wagyu Ribeye

  Australian wagyu eye fillet uses premium beef from the eye muscle, naturally aged for tenderness with even fat marbling like snowflakes. Cooked using low-temperature slow cooking or simple pan-searing to retain juices and original flavor.
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  Red Crab

  Steamed or boiled fresh hairy crabs, seasoned with ginger and scallions to enhance flavor. Some recipes add yellow wine and soy sauce for a more delicious taste.
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  Blueberry Foie Gras

  Blueberry liver pâté is a fusion dish featuring foie gras and blueberries. The foie gras is marinated and pan-seared to perfection, while blueberries are used in the sauce or as garnish. Served with toasted bread or dessert base, it highlights the richness of foie gras and the freshness of blueberries.
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  Cranberry Char Siu

  Cranberry char siu is a dish made with pork, marinated with cranberry sauce and then roasted. It has a tender texture with a fruity and sweet-salty flavor.
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  Alaska King Crab

  Alaskan king crab is a dish featuring Alaskan king crab as the main ingredient, typically steamed, boiled, or blanched to preserve its natural flavor. It is sometimes served with ginger vinegar sauce or garlic butter as a dipping condiment.
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  Crispy Golden Hairtail

  Golden crispy eel is made from fresh eel, marinated and coated with starch or flour, then deep-fried until golden and crunchy. The dish has an appealing color and a tender, juicy interior.
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  Black Gold Abalone

  Black gold abalone is a dish featuring abalone as the main ingredient, typically fresh or dried, soaked and simmered with broth and seasonings to absorb rich flavors. Some recipes add ham or mushrooms for enhanced taste, then thicken the sauce for a rich texture.

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