The National Day holiday is here! Instead of crowding at popular tourist spots, why not take advantage of the crisp autumn days to seek out new flavors in the city? Whether it’s the mushrooms from Yunnan, the hairy crabs from Yangcheng Lake, the fruits and lamb from Xinjiang, the traditional tastes from Chengdu, or delicious dishes influenced by Southeast Asia, there’s plenty to satisfy your palate and indulge your cravings!
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“Beijing Shangri-La”
“Jinxiu Crab Claw with Aged Tangerine Peel and Old Duck Soup”
This dish skillfully combines the traditional slow-cooking techniques of Cantonese cuisine with the deliciousness of crab claws, resulting in a rich and fragrant soup. Each sip is filled with the warmth of home.
“Steamed Matsuba Crab with Chicken Fat and Huadiao Wine served with Yuan Village Rice Noodle Rolls”
As the signature dish of the new menu, Chef Yuan perfectly blends his hometown’s rice noodle roll technique with the freshness of Matsuba crab. The aroma of chicken fat, the richness of Huadiao wine, and the fragrance of the rice noodles come together, making each bite a true embodiment of Cantonese culinary essence.
“Yunnan Dried Morel Mushrooms with Typhoon Shelter Snow Crab”
This dish innovatively upgrades the classic Hong Kong Typhoon Shelter style by incorporating Yunnan’s unique wild delicacy, dried morel mushrooms. Their rich umami enhances the flavor of the snow crab, offering diners a distinctive and flavorful journey.
“Green Mustard Greens and Cod Fish Dumplings with Crab Meat”
By incorporating seasonal crab meat into traditional dumplings, this dish enhances the texture and highlights the freshness of the green mustard greens and cod fish. Each bite is a tribute to the gifts of the season.
“Baked Egg Tart with Cheese and Crab Meat served with Goji Berry Ice Cream”
This dessert is a clever fusion of traditional Cantonese egg tarts and Xinghua crab meat, complemented by the beloved goji berry ice cream. It perfectly embodies the harmony between traditional and modern, as well as Eastern and Western culinary cultures.
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“Washing Flowers in Spring”
“Washing Flowers in Spring” was a renowned Sichuan cuisine brand in Beijing during the Republic of China period, established in 1918. The restaurant gained popularity for showcasing Chengdu flavors, attracting numerous celebrities and dignitaries. Notable figures such as Hu Shi, Chen Duxiu, Lu Xun, and Li Dazhao were frequent patrons.
Today’s “Washing Flowers in Spring” features a retro Republic of China decor, exuding an elegant yet relaxed atmosphere. The restaurant focuses on the preservation and revival of traditional Chengdu flavors, offering a menu rich in historically significant and complex dishes. To replicate authentic tastes, the entire chef team hails from Chengdu, bringing deep culinary expertise. Each dish is crafted with a real-name system, allowing diners to communicate directly with the chefs about their satisfaction. From ingredients to seasonings, every aspect adheres to traditional Sichuan styles—aromatic yet not greasy, spicy yet not overwhelming—aiming to revive the charm of Sichuan cuisine for today’s youth.
“Snowflake Chicken”
This traditional Sichuan dish is very famous, characterized by simple ingredients but intricate preparation. It includes chicken mince, egg whites, and wet starch, cooked using a soft stir-frying method. The resulting “snowflake chicken” has a cloud-like appearance, resembling layers of piled snow, and offers a tender, smooth texture that appeals to all ages. Due to its complicated preparation, it is now rarely found in restaurants.
“Morel Mushroom and Liver Paste Soup”
This dish is a national banquet delicacy and a representative of Sichuan clear soup cuisine, featuring a cooking technique even more complex than the famous Sichuan dish “Boiled Bok Choy.” It uses pork liver and a small amount of goose liver, which are pounded with the back of a knife to create a liver paste, removing any connective tissue. After seasoning, it is steamed into a delicate, melt-in-your-mouth consistency. The broth is a clear soup simmered for over 12 hours. The dish is aromatic and velvety, with a bright broth, perfectly complemented by crisp bamboo shoots, making it an unforgettable experience.
“Huo Xiang Gui Yu” (Patchouli Fish)
For Sichuan people, Huo Xiang (patchouli) is akin to the flavors of Zhe Er Gen for Guizhou locals, Zi Su for Hunan people, and Jing Jiao for those from Henan—each a soul flavor. Fresh Huo Xiang leaves offer a unique aroma along with a refreshing herbal fragrance. Huo Xiang pairs perfectly with fish; the tender, bony river fish benefits from the herb’s ability to eliminate fishy smells and enhance freshness. The “Huo Xiang Gui Yu” at Washing Flowers in Spring features a clear, fragrant spiciness, with tender fish meat that pairs exquisitely with rice.
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“Xinjiang Grand Hotel”
In autumn, Xinjiang is a must-visit on the culinary map, with its ripe fruits and succulent beef and lamb being irresistible highlights of the seasonal dining table. Recently, several restaurants under the Xinjiang Grand Hotel have introduced a variety of seasonal dishes showcasing authentic Xinjiang flavors.
The Mushtaq Restaurant has launched a dish featuring Hotan dates braised with grassland beef steak. It selects ribeye from the Tianlai fragrant cattle of Bozhou, Xinjiang, braising it with Hotan dates. The sweetness of the red dates perfectly integrates with the beef, resulting in a bright red color and a delicious, fragrant flavor.
A refreshing Hawthorn Lotus Root Ribs dish is also infused with Xinjiang flavors. It features lotus root from Matahu Lake as the main ingredient, complemented by a secret sauce made from pomegranate juice from Kashgar and Hotan dates. The sauce is slowly reduced over low heat until thickened, offering a deliciously tangy and appetizing flavor.
The Hantenggeli VIP Room has introduced a seasonal dish, Red Wine Poached Pears, featuring Xinjiang Korla fragrant pears. This dish combines the natural benefits of the pears with the nutritional elements of red wine, creating a uniquely flavorful delicacy perfect for autumn hydration.
The newly introduced dish “Shredded Radish with Prawns” at Zhenwei Palace features prawns raised in the snow-fed waters of the Tianshan Mountains in Aksu, Xinjiang, beautifully paired with vibrant green shredded radish. The combination allows the sweetness of the radish to intertwine with the prawn’s freshness in the broth, blending flavor and nutrition harmoniously—making it an ideal choice for autumn nourishment.
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SomeSome Southeast Asian Bistro
SomeSome is back! From Sanlitun to Sanyuanqiao, we’re transitioning from fine dining to a Southeast Asian bistro. This time, SomeSome aims to create a hexagonal warrior—beautiful, delicious, and affordable. With an open charcoal grill and a chill atmosphere, we hope to provide every customer with a relaxing and cost-effective dining experience.
The standout feature on the menu is Southeast Asian-style charcoal grilling, which is divided into four categories: beef, chicken, pork, and seafood. The beef retains its original flavor, simply seasoned with salt and pepper. The chicken is marinated with Southeast Asian flavors to distinguish it from yakitori. The pork is paired with various fruits, where the richness of the pork fat beautifully complements the sweetness of the fruit. The seafood selection is even more diverse, accompanied by three sauces: a traditional Southeast Asian dipping sauce, a mango chili sauce, and a unique pandan leaf sauce that highlights innovative Southeast Asian characteristics.
In addition, several Southeast Asian dishes that embody a spirit of exploration and innovation are definitely worth trying.
The Mala Zhan Spicy Stir-Fried Seafood features mala sauce paired with white shrimp, abalone, baby octopus, and handmade Ningbo rice cakes, creating a familiar yet distinctive flavor experience.
The Coffee Lamb Chops, a classic from the Sanlitun location, are marinated in a secret coffee sauce, then braised and roasted. Served with winged beans, the lamb chops have a satisfying chewiness and a rich coffee aroma, making it a distinctly memorable dish.
The Slow-Roasted Yellow Croaker with Dill features a sauce made from green peppers, lemongrass, and lemon dill, paired with East China Sea yellow croaker. The generous amount of dill gives the dish a refreshing flavor, reminiscent of a gentle Southeast Asian sea breeze, making it truly delightful.
Additionally, the signature Vietnamese pho and the three specialty sandwiches offered during lunch are excellent choices for local office workers looking for a satisfying meal.
