Hello everyone, I am Xinyu Feifei in Beijing, everyone loves to call me Feifei sister, love food and love to share, please pay more attention to you.
Some people say that Beijing is a food desert, there is no good food, that may be you really did not find the right place!
During the holiday, in the core area of the Forbidden City, Jinbao Street, I found a secluded place in a paradise, an antique courtyard, red walls and green tiles, and felt the small Forbidden City.
This is the 1949 - all-duck season, as soon as you enter the courtyard, you will feel the strong traditional Chinese culture, during the period of art sculpture, tasting food, wine, and enjoying Chinese cuisine in this environment, it is really a kind of enjoyment.
1949 full duck season coincided with the tenth anniversary, the launch of a limited menu, single seat 1688 / bit, the first listen to the unit price is a bit expensive, carefully look at the menu, Taoist boutique, swallow abalone wings, lobster are on the same, sent to the circle of friends, some people say value.
The eight-course three wine dishes are all precipitated through years of polishing, and the ingredient combinations and cooking methods have been repeatedly deliberated.
Emperor Duck: A very suitable breed of British Slow Peach Valley and Beijing White Duck The skin of the duck is more likely to be crispened at high temperatures, the duck meat is umami and tender, and the entrance is more deep in the taste of the old duck. Duck embryos are strictly selected with standardized growth cycles and weights, and date wood more than 40 years old is selected and roasted in a hanging oven. 65 minutes of precise time to ensure consistent production. The selection of ingredients and baking methods strictly follow the ancient method, the original duck sauce, mainly seafood sauce, adding more than ten kinds of spices. The improved duck method removes the grease to ensure that the taste is not greasy, so it is called healthy roast duck.
Duck liver sauce, an innovative dish that combines East and West. Fresh duck liver is mashed into a puree, marinated in French brandy for 12 hours, and baked in the oven. The cooled slices are placed on toasted golden slices, which are delicate, smooth and melodious.
Yellow stewed big abalone wings, such a big bowl, I think I can go after eating. Really full. This is a traditional dish of Cantonese cuisine, and you can taste the complex taste of various ingredients in the rich soup base. The cool feeling of the entrance must be savored. Lubrication between the teeth of the lips, but also with a sticky texture of the lips. Huang Braised Bao Yi opened the taste buds with a strong smooth feeling of collagen. The fish scratched its teeth slightly, and the soup iridium shrunk the fresh sweetness of the poultry and the goods.
Egg white carved steamed Boston lobster: The floral carving fragrance and the tenderness of the egg white set off the Q-bomb taste of the Boston lobster to the fullest. This dish places high demands on the temperature of the dish and the heat of the ingredients.
Peking onion amber beef grains: Beijing people are good at eating fiercely, roast duck raw onions and duck oil after the balance is the Beijing shallots, beef grains cooked at medium high temperature shredded shallots bring sweetness. The beef is crispy on the outside and melts in the mouth. Carefully selected snowflake beef, strong beef aroma, the sweetness of the onion, and a slight hint of pepper further enhance the taste. Pairing with wine is even more memorable.
Paired with st. Michael's Riesling white wine, it exudes aromas of fresh lime juice and ripe peaches, accompanied by hints of minerals.
Autumn is the best time to taste crabs, and the restaurant debuted the 1949-Moutai drunken crab, which was fine-tuned on the traditional tastes and more catered to the tastes of northern guests. In addition to the ten years of flower carving wine, Specially added Moutai wine Titian. Add to this classic dish.
In addition to the kagumi fish rolls and roasted tofu that appear as a head plate, which are full of Beijing flavor,
The most amazing thing is that the restaurant's olive watercress makes the overall tone of the first plate more elegant
The eight-course three wines have their own rhythmic taste, and the food pairing is amazing" Who would have thought that the fluffy feeling of roast duck skin and the bubbles of champagne would be so matched. Many ingredients are born in different places, but delicious ingredients will always meet with the exchange of cultures and give birth to better tastes.
Xinyu Feifei, health manager, food writer, Beijing food spokesperson, food famous bo, a number of platform signed authors, every day to share healthy, simple food, pay attention to me, the first time to grasp food information! If you like, welcome to retweet, like, favorite, let more people who love food share together.