Cantonese cuisine restaurant China Tang launches a new set menu to bring more seasonal ingredients to diners in Beijing.
Located in the Wangfujing area, the restaurant has a unique view of the Palace Museum. All ingredients are carefully picked and cooked using traditional methods to present authentic Cantonese flavors.
The meal's starter is a combination of cold dishes, including foie gras with red wine sauce and blueberry, with flower flavored tomato and walnut with fresh peas.
The steamed ham from Zhejiang's Jinhua with lily bulbs is a highlight as both ingredients pair perfectly with each other, as are the baked scallops from Zhangzi Island in Liaoning's Dalian and the karasumi sauce.
Both the sour and spicy fish maw soup and the deep fried crispy squab are the must-try dishes.
