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Beijing Century JinYuan Hotel · CuiLan Ting

日料 · ⭐ 4.8

1st Floor, Beijing Century Golden Source Grand Hotel, No. 69 Banjing Road

Dishes

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  Salmon Sashimi

  Sashimi is a dish made primarily from fresh salmon. The preparation is simple: slice the salmon thinly and serve with condiments such as wasabi and soy sauce, preserving the fish's original freshness and flavor.
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  Kilardot Oyster

  Fresh Gillardeau oysters served raw, typically with lemon juice or a special sauce to preserve their natural flavor.
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  Hawthorn Liver

  Sour haw and goose liver is a dish featuring goose liver as the main ingredient, paired with sour haw. The goose liver is marinated and then pan-fried or grilled, while the sour haw may be made into a sauce or served as a side. The flavors blend harmoniously, with the tartness of the haw complementing the richness of the liver.
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  Pine Nut Golden Thread Shrimp

  Pine Nut Golden Thread Shrimp is a Chinese dish made with shrimp, pine nuts, eggs, and starch. The shrimp is peeled and mixed with pine nuts and egg liquid, then fried until golden and crispy.
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  Matsutake Seafood Soup

  Matsutake seafood soup is made primarily with fresh matsutake mushrooms and a variety of seafood. The matsutake is sliced and simmered together with shrimp, squid, shellfish, and other seafood. First, the matsutake is blanched to remove any fishy odor, then it is cooked slowly in a rich broth to create a flavorful and aromatic soup.
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  Yuzu Salmon

  Salmon marinated and pan-seared, served with grapefruit flesh and zest to enhance flavor. Ingredients include salmon, grapefruit, scallions, and ginger. Method: marinate, pan-fry, and mix.
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  Grapefruit-flavored Cherry Tomatoes

  Yuzu-flavored cherry tomatoes are a cold dish featuring small tomatoes. After washing and soaking in salt water, they're mixed with yuzu pulp, a touch of honey, and lemon juice, then chilled for a while before serving.
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  Avocado Sushi

  Avocado sushi features fresh avocado, sushi rice, and seaweed. Avocado is sliced or mashed and mixed with rice, then wrapped in seaweed—common in Japanese cuisine.
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  Sweet Shrimp and Sea Urchin Vinegar Jelly

  A chilled jelly made from sweet shrimp and sea urchin, using fresh ingredients and seasoned with vinegar, sugar, and salt. Shrimp is peeled and sea urchin is reserved, then mixed into a cold-set gelatinous dish, chilled until set.
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  Sashimi Platter

  Sashimi platter is a dish made from精选 fresh fish slices, including salmon, tuna, snapper, and other types of fish. The fish is thinly sliced and beautifully arranged on the plate, served with refreshing mustard, soy sauce, and lemon juice to highlight the tender texture and natural flavor of the fish.
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  Vegetable Tempura

  Vegetable tempura is a dish where various seasonal vegetables (such as eggplant, green peppers, carrots, and pumpkin) are cut into appropriate shapes, coated in a batter made from flour, eggs, and water, then deep-fried in hot oil until golden and crispy. The preparation emphasizes preserving the original flavor and texture of the vegetables.
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  Pan-Seared Foie Gras

  Pan-seared foie gras is a dish primarily made with goose liver. Fresh goose liver is sliced and pan-fried on a hot iron plate, resulting in a crispy exterior and a delicate, tender interior. A small amount of butter, red wine, or sauce is typically added during cooking to enhance the flavor.
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  Cod and Cherry Shrimp Rice Pot

  Cod and cherry shrimp rice pot is made with fresh cod and cherry shrimp, simmered together with rice. The cod and shrimp are first pan-fried, then cooked with rice and seasonings to infuse the rice with rich seafood flavor.
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  Dried Yellow Croaker

  Yellow croaker dried overnight is a dish using fresh yellow croaker as the main ingredient. After cleaning, the fish is salted and left overnight to dehydrate and absorb flavor, then air-dried to half-dry for a savory, fresh taste.

Reviews

• stout_jasmine
  Tried the robatayaki and teppanyaki here and they were solid. The salt-grilled stuff really lets the ingredients shine — the black tiger prawns had that perfect bouncy texture, and the threadfin fish was super tender. The beef tongue was cut nice and thick, kinda charred and crispy on the edges but still nice and springy inside, and dipping it in the black vinegar sauce made it even better. The tempura wasn't greasy at all, the conger eel and veggies were so crispy. The eel and avocado roll was packed with filling and really flavorful — the eel was soft and the avocado was super creamy, honestly really satisfying.