As spring comes to an end, we savoring the flavors of the season. The Michelin One-Star and Black Pearl One Diamond Chinese Restaurant Cai Yi Xuan at Four Seasons Hotel Beijing serves traditional Cantonese cuisine, with an exquisite layout resembling an ‘art garden.’ Adhering to the principle of "eating according to the times", we select local delicacies and ingredients, and launch a ‘Craftsmanship into Taste’ seasonal menu to prepare seasonal Cantonese delicacies
Marinated Tofu with Chinese Toon and Century Egg
In this exquisite dinner plate, dark brown Century egg, milky white tofu and green Chinese toon met tactfully. Century egg is mellow, with a unique flavor. The tofu is tender and smooth like snow, melting in the mouth. The toon is fresh and refreshing, injecting a lively atmosphere into the entire dish. The interweaving of three ingredients creates a rich taste, unlocking a new realm of flavor with each bite, transforming an ordinary dining table into a delicious stage.
Shepherd’s Purse Soup with King Crab Meat and Scallop
The combination of ingredients emphasizes balance. Compared to traditional shepherd's purse soup made with tofu, when replaced with seafood, the natural flavor is clearer and more three-dimensional. After extensive research by the chef team, the Russian deep-sea cold water emperor crab was finally selected, combined with handmade scallop balls and shepherd's purse. The combination of the spiritual charm of mountain delicacies and the freshness and richness of seafood ultimately creates this warm soup.
Triple Shrimp Prosperity Roll
Selecting plump shrimp seeds and fresh tender shrimp meat, combined with rich and mellow shrimp soup, cleverly utilizing the inherent flavor of shrimp, layer by layer, inducing a more rich and mellow deliciousness. Take the protein and lightly fry it, then roll it with three shrimps to form a desired shape. It is exquisite and compact, as if it concentrates the richness and freshness of the lake and sea. Adorned with rounded vinegar beads, it enhances the flavor of the entire dish without leaving any trace, bringing diners a surprising taste journey.
Steamed Reservoir Whitefish with Northern Shallot
Reservoir white fish, swimming in the clear reservoir all year round, has thick and tender flesh, and every strand of fish contains the pure breath of nature. Scallion, with the rich aroma of grassland, injects vitality into the dish. The selected chicken fat, during the steaming process, permeates the texture of the fish meat in strands, not only adding a rich and fragrant taste, but also giving the fish meat a silky-smooth texture.
Beijing Roast Duck Duo with Tianjin Pancake & Chive Duck Spring Roll
Beijing roast duck, as a treasure of Beijing's culinary culture, has been tempered by fire for hundreds of years, and its fresh and tender duck meat is rich in flavor and flavor. Tianjin pancake, also a symbol of the tip of the tongue passed down by Tianjin people, is a crispy pancake paired with a variety of ingredients, full of daily life fireworks. Nowadays, the chef's ingenuity and creativity have brought the two together, with fresh and tender roasted duck wrapped in pancakes, white onions enhancing the flavor, and lips and teeth fragrant. The collision of inherited craftsmanship and innovation continues to write a delicious new chapter of cultural integration between the two regions.
The Four Seasons Hotel Beijing presents a menu that captures the essence of spring, skillfully marrying spring freshness, tenderness, and vibrant colors. Until May 31, Cai Yi Xuan will showcase the natural freshness of spring on your plate, inviting you to savor the unique flavors of the season. Multiple Four Seasons Hotels across Greater China will also offer their own exclusive ‘Taste of Artistry’ menus, integrating the spirit of spring into every carefully crafted dish. Treat your taste buds to an exquisite experience!
Until May 31
Cai Yi Xuan, Four Seasons Hotel Beijing, No.48 Liangmaqiao Lu, Chaoyang
[All images are courtesy of Four Season Hotel Beijing]
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