Eat beat

New menu at Chynna

Chynna's executive chef Xue Fei has created a new menu comprising northern and Cantonese dishes prepared using Western cooking methods. Here, Peking duck is roasted in the traditional way, but longan is added to the sauce which is stewed for 90 minutes before honey is used instead of sugar to balance the duck fat. Also try the roasted lamb rib with cumin and wok-fried Australian beef with cuttlefish sauce.

No 8 Wangfujing East Street, Dongcheng district, Beijing 010-5812-8888