Wangfu Zhonghuan has always been a special presence in the imperial capital. Located in the treasure land of the downtown, the perfect shopping mall adjacent to the Forbidden City, looking up is the former Qing Dynasty prince's mansion, not only is the shopping destination of exquisite young ladies and sisters, but also a new landmark of one-stop cuisine, whether it is Michelin-level delicacies, or different flavors of food, exquisite coffee shops, can be found here.
At the beginning of the new year, Wangfu Zhonghuan has bloomed a series of exquisite restaurants, adding icing on the cake to the many existing restaurant choices, come and follow in the footsteps of TO Jun.
Wangfu Zhonghuan can be described as a hidden dragon and Crouching Tiger, and Jingfuxuan Fujian Cuisine has officially opened its doors to welcome guests recently. Located in fujian, a blessed land in southeast China, the coastal area of the mountain spans a wide range, the taste is rich, the cuisine pays attention to "outside and inward", and is famous for making mountain treasure seafood. In addition to Shouzheng's "Fujian Taste", Jing FuXuan draws on the processing techniques of Cantonese cuisine, absorbs many elements of northwest Fujian, integrates the northern taste, and strives to present dishes that complement Beijing city more closely.
The restaurant vividly embodies the Fujian culture in space and shapes the relationship between "mountains and seas". Following the traditional Chinese color aesthetic of "gold inlaid jade", it echoes with bronzed metal and green custom bricks. The restaurant even has a patio in the middle, according to the traditional feng shui setting to create a layout of "four waters back to the church", representative banyan trees, green enamel tiles, the door panels removed from the old Fujian buildings highlight the long Fujian culture, stepping into it is like stepping into the residence of a large family in Fujian.
Since you come to eat Fujian cuisine, you can't help but try the treasure of Jingfuxuan's town shop, Buddha jumping off the wall. This very famous Fujian dish originated from the Guangxu period of the Qing Dynasty, the ingredients are rich and hard, abalone, Liao ginseng, golden hook wings, ten years of Yao pillar, flower glue, skirt, mushrooms, pigeon eggs and so on, it is no wonder that the Buddhist disciples are moved by it. This dish is also called Fu Shou Quan, and ordering such an altar at the New Year's dinner of the family reunion can make a good mouth.
Traditional Fujian cuisine signature south fried liver dipped in oil citrus selected from the soil lard liver, it is said that a pound of oil liver can only be selected four or two as the best, fired out of the pot with local oil citrus, delicious and greasy, mouth-watering; gold medal Langu smoked goose is more like a work of art, using northern Fujian Wuyi grass-fed white goose, the whole dish needs to take four and a half hours to make; red seafood fried rice noodles can often be seen in Fujian traditional large and small banquets, fried with red rice lees plus seafood stir-fried, seafood delicious and time-precipitated mellow complement each other.
From now until January 31st, there will also be a "Fu Lin Fu Shang Ying New Year" theme activity, spending 2,000 yuan and giving away a "Jing Fu Gift Pack" worth 698 yuan (limited to 500 sets, including Buddha Jumping Wall Tasting Coupon and 100 Yuan Voucher).
Address: Dongcheng District Wangfujing Street No. 269 Wangfu zhonghuan east district 4th floor 401c
Opening hours: Lunch 11:30-14:00, dinner 16:30-21:30
Tel:52253088,15701341938
Wangfu Haitang, known as "Cantonese White Moonlight", is stationed in Wangfu Zhonghuan, a modern restaurant and Bar that interprets traditional Cantonese cuisine in a contemporary way. The restaurant not only sits in the luxury cuisine of Cantonese masters, but also has a selection of fine wines from the sommelier, while satisfying the needs of discerning diners and drinkers.
Located on the third floor of the West Block, Wangfu HaiTang, the main color chooses the atmosphere of the calm dark color, the daisy velvet curtain, full of fashion sense of lighting and seats to match. From the window, you can enjoy the beautiful scenery of the Forbidden City, and the high-end atmosphere is full of sense. In addition to the private room and dining area, the restaurant is a separate bar area, behind the marble counterbends is a variety of alcoholic beverages, whether it is a pre-dinner drink, or a follow-up stall can find a home here.
The must-order Haitang Sliced Duck Treasure Box is like a treasure box treasured by the old boudoir, open the box, and the whole three layers hide all kinds of "treasures" - the top floor is the best duck skin of the whole duck, stacked with sake marinated foie gras, green apple slices, freshly baked toast bread, on top of which is proudly stacked with Kaluga caviar, one bite at a time; the middle layer is the traditional sliced roast duck; the lower layer is the traditional dipping sauce, sugar and colorful side dishes, which can be eaten twice with a sense of ceremony.
When the family dish Haitang a pin pot all use the top ingredients, a pot of four eight-headed abalone, three pieces of flower glue, three pieces of goose paws, stewed for 12 hours, the soup sucked up the fresh and thick of the ingredients, the taste is rich and mellow, full of collagen, let people shout satisfaction; soy sauce sugar pan-fried yellow skin bamboo shoot shell fish is used in Guangdong more common freshwater bamboo shoot shell fish, tender taste, fried until the end of the upturned color golden brown, spread a layer of classic golden garlic paste, soy sauce drizzled with sauce, crisp with sugar sweet soy sauce.
"Carnivores" must try the crispy snowflake beef, beef ribs small ribs are solid but not at all woody, with a special sauce to highlight the level of taste; since you want to drink, order a plate of black truffle Boston lobster noodles, Chinese tendon hand-rolled noodles with Boston lobster boiled sauce, delicious lobster in the black truffle blessing more mouth-watering.
Address: Dongcheng District Wangfujing Street Wangfu Zhonghuan West Block 3rd Floor No. 306
Opening hours: Lunch 11:30-14:30, Dinner 17:30-21:30
Phone: 53519993
tet, is an abbreviation of Tết Nguyên Đán, meaning "a festival in the early morning of the first day of the new year". Deeply influenced by Chinese culture in Vietnam, during the New Year, "fat meat pickled buckwheat red couplet, pole cannon battle green rice dumplings" also reflects the importance of the first meal of the new year, relax and celebrate the festival with the family, enjoy delicious food together, forget the troubles of the past year, and look forward to a good start to the year. Using such a beautiful name as the name of the store can be said to be eating every meal with the perspective of "new every day".
In recent years, Vietnamese cuisine has swept the world, and it can be found in international metropolises such as Sydney, New York, and Los Angeles. TET uses modern and innovative culinary techniques to create ingredients from around the world, combining Southeast Asian cuisine and French flavours to make Vietnamese cuisine so modern and sophisticated.
Lobster/Spanish Ham Spring Roll is a high-quality version of the familiar Vietnamese spring roll, using Australian lobster meat wrapped in paper rice rolls, but also covered with a slice of Spanish ham fresh, dipping sauce is made with garlic, fish sauce, sugar, Thai pepper, onion mixed with traditional taste, sweet and sour, slightly spicy, refreshing appetizer; Saigon Seafood Salad selected shrimp and delicious mussels in the cold water bath, fresh with sweet, seven kinds of vegetables sprinkled with peanut crumbles, with a large piece of shrimp slices crunchy, eating is a nostalgic Vietnamese flavor.
The must-order tet pho is the signature of the store, and the soup base made for 24 hours with beef bone and beef marrow is mellow and fragrant, and the large pieces of roasted beef tongue are in one bite, and the classic combination of bean sprouts, basil leaves, lime and Thai pepper is a bowl of pho that people can't help but want to roll up their sleeves and eat a lot.
Address: Dongcheng District Wangfujing Street No. 269 Wangfu zhonghuan west block 3 floors
business hours:
Lunch: 11:30 - 14:30.
Afternoon Tea: 14:30 - 17:30 (Limited Product Availability)
Dinner: 17:30 - 22:00 (Last order at 21:00)
Phone: 18519752579
The east side of the "net red" noodle restaurant food six seven also stationed in the royal palace, can be said to be the previous upgraded version. The new dishes in the new store use top ingredients such as abalone, crab yellow, and flower glue, which makes people shine. In addition to noodles, there are snacks and a variety of desserts. With the persistence of "making a bowl of noodles in this life", Food Six Seven carries the modesty of "Six Seven out of Ten" and the spirit of craftsmanship to make noodles that seem ordinary but have great knowledge.
The restaurant's new Chinese style is full of thoughts, the menu handwritten on handmade cotton paper is very exquisite, the single dining area also has a sense of luxury, the tableware is customized by Jingdezhen, and the cups are made of British brands, which have a sense of quality in the hand. Whether it is a one-person meal or a party, you can eat exquisitely and with dignity, after all, eating is the top priority in life.
The minced beef drizzled on the Mapo tofu copy is fried with mapo sauce and peanut crushes, and there are two kinds of tofu in the north and south wrapped in the copyist's hand, the skin of the copy is thin, and the taste is more like the wontons of the north. The scribe made with the stir-frying method and taste of mapo tofu does not have too much greasy feeling of traditional mapo tofu, and silently praises the chef's ingenuity.
The flower glue chicken noodles made of a whole piece of flower glue to make the golden soup are full of rich, there are chicken, mushrooms, hand-beaten shrimp balls made of shrimp meat and horseshoes, etc., and a whole abalone is more proudly placed in the bowl, who said that eating noodles is not a good pampering of yourself? The crab yellow noodles, which are popular among diners, have a full 150 grams of pure crab yellow per bowl, accompanied by sweet crab vinegar, and the noodles that are awakened in the store are mixed and eaten while hot.
After the noodles are finished, come to a dessert yogurt sweet white, the glutinous rice used to base is yogurt and fresh strawberries, plus the sauce made of colorful leaves, the top is crispy rice, the mouth is sweet, crisp, sour and refreshing, not sweet, refreshing and exquisite and evocative.
Address: Dongcheng District Wangfujing Street No. 269 Wangfuhuan East Block 4th floor
Business hours: 10:00-21:00
Phone: 13910670512
The Tang RenGuan, which specializes in traditional and exquisite Chinese food, entered Beijing for the first time, which has the meaning of returning home to overseas travelers. When the first Tang RenGuan opened in London in 2007, the excellent menu and oriental interior style greatly changed the way British diners think about Chinese restaurants, and this high-profile high-end Chinese restaurant became a meeting place for London's business elite. Subsequently, Tang RenGuan made a magnificent appearance at Hong Kong's Landmark Plaza and Kowloon, and will also land in Jakarta this year.
The restaurant uses exquisite and elegant traditional Chinese elements, with the symmetry of the traditional Chinese courtyard as the layout, with the nostalgic decoration and interior of the last century, conveying an elegant and exquisite charm in the luxurious atmosphere with oriental artistic conception, intimate and romantic, nostalgic and modern, elegant and sophisticated. The shark fins, abalone and Moutai displayed on the walls are low-key and luxurious, and the restaurant has many elegant and comfortable private rooms, which are too suitable for the upcoming Spring Festival banquets and gatherings of relatives and friends.
Tang Ren Guan's menu is eclectic, based on Cantonese cuisine, integrating the essence of Sichuan cuisine and Beijing cuisine, including high-quality and luxurious ingredients from all over the world, showing Chinese food culture with traditional dishes and timeless cooking techniques, and the five flavors of sour, sweet, salty, bitter and spicy have been interpreted into the art of cuisine in Tang Ren Guan. The crispy pigeon is selected from the Guangdong Zhongshan 22-day miaoling pigeon to soak for 8 hours by the traditional brine soaking method, combined with the current popular glass skin production process to achieve a thin and crispy skin, tender and boney flesh, rich juice, and fragrant mouth.
The uzobium sauce baked lobster is made of small flower dragons from the South China Sea, accompanied by Taiwanese mullet roe and Cupy salad sauce grilled at high temperatures, the lobster meat is firm, the sauce is fragrant and sweet; the homemade char siu and onion grilled puff pastry char siu bun, the appearance is white and crispy, the inside is soft and sticky, the skin is thin and the filling is rich, and the outside is crispy and sweet.
In the traditional Chinese food culture, the cuisine is naturally matched with fine wine. The Chinatown Museum treasures the best wines of the world's major appellations, and the Hong Kong store has won the Best of Award of Excellence awarded by the 2019 American wine authority magazine Wine Spectator with its diverse wine list.
Address: No. 269 Wangfujing Street, Dongcheng District, No. 307, 3rd Floor, Zhonghuan West Block, Wangfu District
Opening hours: Lunch 11:30-14:00, dinner 17:30-21:30
Phone: 65285125
Leave a message to share the good taste you can eat in the royal palace, we will select two friends, respectively, to send Out Jingfuxuan Fujian cuisine "Taste of Mountains and Seas" double meal set (each set is worth 694 yuan).
Valid message deadline: January 29, 18:00 pm
Author: Tracy
Image source: Mac Ma
Typography, cover and banner design: Xibao
New Media Editor: Sandy
Business cooperation: Dolly Liu 183 1102 0628
Aimi Wang 182 1073 1565