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Beijing世园凯悦酒店·享悦中餐厅

特色菜 · ⭐ 4.1

Hyatt Regency Yanqing Expo, Building 3, 1st Floor

Dishes

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  Xiangyue Classic Handmade Oil-Poured Noodles

  Handmade wide noodles, boiled and drained, seasoned with garlic, chili powder, and Sichuan pepper, then drizzled with hot oil to enhance aroma, finished with green onions and cilantro. Firm texture and rich fragrance.
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  Xiangyue Feihong Beef Cubes

  Xiangyue Feihong Beef Cubes is a Chinese dish made with fresh beef, stir-fried with scallions, ginger, and other seasonings. It has a tender texture and rich flavor.
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  Abalone Braised Pork Belly

  This dish features pork belly braised with abalone. After blanching, the pork is simmered with scallions, ginger, star anise, soy sauce, and sugar, resulting in tender, flavorful meat. The abalone absorbs the rich flavors of the broth.
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  Dazhuan Stone Pot Chicken

  Dazhuan Stone Pot Chicken is a dish made with chicken as the main ingredient, combined with potatoes, vermicelli, green peppers, and more, slow-cooked in a stone pot. Chicken pieces are stir-fried with ingredients in a heated stone pot, then simmered with water and seasonings until tender and flavorful.
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  Hawthorn Rose Foie Gras

  A fusion dish featuring duck liver, hawthorn, and rose jam. Duck liver is marinated and pan-seared to perfection, hawthorn slices or purée serve as accompaniment, and rose jam adds flavor or garnish. Combines pan-searing with sauce preparation.
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  Caramelized Honey Shrimp

  Dry-burned honey-glazed shrimp is a dish made with fresh shrimp, blanched and stir-fried until colored, then simmered with honey, soy sauce, sugar, ginger, and garlic until the sauce thickens and coats the shrimp.
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  Signature Beef Ribs Oil-Poured Noodles

  Signature beef short rib oil泼 noodles feature tender beef short ribs stewed until fall-off-the-bone, served with hand-pulled wide noodles. Hot oil is poured over chili powder and garlic to release aroma, then mixed with noodles and beef.
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  Signature Lotus Pond Two-Flavor Crispy Beef Ribs

  Sliced beef short ribs marinated and stir-fried with lotus root, snow peas, wood ear mushrooms, and other pond ingredients, served with a special sauce. Crisp and tender texture.
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  Clear Stir-Fried Broccoli with Oil

  Blanched broccoli is quickly stir-fried in oil, seasoned appropriately, then finished with a drizzle of clear oil to enhance its vibrant green color and crisp texture.
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  Mulan Bud Stone-Grilled Egg

  Mulan Bud Stone-Grilled Egg is a Chinese dish made with mulan buds and eggs, cooked by heating on stones. Eggs are fried on hot stones and seasoned with mulan buds, offering a fresh and fragrant taste.
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  Stir-fried Pine Needle Salad

  A healthy dish made by stir-frying fresh pine needles with garlic, chili oil, and vinegar for a crisp, aromatic flavor.
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  Secret-Recipe Squirrel Mandarin Fish

  A classic Suzhou dish featuring a filleted mandarin fish with a crispy texture, served with a sweet and sour sauce in the shape of a squirrel.
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  Scallion-flavored Black Fungus Noodles

  Scallion fragrant black beancurd skin is a dish made primarily with black beancurd skin and scallions. After soaking and blanching the black beancurd skin, it is stir-fried with chopped scallions and seasonings until well blended, emphasizing the fusion of scallion aroma and beancurd skin.
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  Golden Crisp Tofu Cubes

  Golden碎 Yongning Tofu Cubes is a dish made from soft tofu cut into small pieces, stir-fried with eggs, ham bits, and green peas. The tofu is blanched to remove odor, then stir-fried with ingredients and seasoned for a delicate, tender texture.

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