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Beijing Four Seasons Hotel · Caiyi Garden

Cantonese cuisine · ⭐ 4.5

Level 2, Beijing Four Seasons Hotel, No. 48 Liangmaqiao Road (near Liangma River)

Dishes

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  Wuliangye Stir-Fried Bean Sprouts

  Wuliangye Stir-Fried Bean Sprouts is a dish featuring bean sprouts cooked with Wuliangye liquor. Wash and blanch the sprouts, then stir-fry quickly with garlic in hot oil, add the liquor, and serve immediately.
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  Crispy Skin Suckling Pig

  Suckling pig is a dish featuring young pig as the main ingredient. Selected pigs weighing 5-8 kg are marinated, inflated, coated with sugar water, dried, then roasted until the skin turns golden and crispy. The finished dish has a bright red color, crisp skin, and tender meat with a delicious flavor.
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  Cantonese Roast Goose

  Cantonese roast goose is a traditional Guangdong dish made from a whole goose, marinated, inflated, and roasted in a hanging oven. The marinade includes soy sauce, five-spice powder, star anise, ginger, and scallions. Roasted slowly over fruit wood or charcoal, it yields a crispy skin and tender meat.
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  Yang Chih Tsu

  Yang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
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  Seafood Fried Rice

  Seafood fried rice is made with rice as the main ingredient, combined with seafood such as shrimp, squid, and crab sticks, along with辅料 like eggs, green peas, and diced carrots. It is stir-fried in a hot wok using cold oil to enhance flavor.
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  Bamboo Shoot and Fresh Shrimp Dumplings

  Fresh shrimp dumplings with bamboo shoots made from minced shrimp and tender bamboo shoot tips, mixed with seasonings, wrapped in thin dough, and steamed.
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  Crispy Fried Chicken

  Crispy Fried Chicken is a deep-fried dish made with whole chicken or chicken thighs. After marinating, the meat is coated in starch or batter and fried until golden and crispy outside, tender inside.
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  Wild Vegetable Rolls

  Wild vegetable rolls made with fresh greens like shepherd's purse and malan, blanched, seasoned, and wrapped in thin pancakes or spring roll wrappers, optionally with tofu or minced meat for flavor, then steamed or pan-fried until cooked through.
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  Aged Huangdiao Wine-Infused Goose Liver

  Made with foie gras as the main ingredient, marinated and cooked with aged Huangjiu to absorb the wine aroma and become tender. A small amount of ginger slices and scallions are added during preparation to remove fishy smell and enhance fragrance, then reduced to finish.
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  Shunde Home-style Fish Soup

  A traditional Cantonese soup made with fresh fish, pork, mushrooms, and ham, slowly simmered to create a rich, delicate flavor.
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  Black Truffle Abalone Braised Pork

  Black truffle abalone braised pork is an exquisite Chinese delicacy, made with premium fatty pork belly, paired with precious black truffles and abalone, carefully prepared through meticulous cooking. The pork belly is simmered until tender and fully infused with flavor, while the aroma of black truffles blends harmoniously with the freshness of abalone, adding rich layers of taste to the dish.
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  Black Garlic Giant Shrimp Balls

  Black garlic prawn balls stir-fried with black garlic sauce and Dachian sauce, featuring tender prawns with sweet aroma from black garlic and savory-spicy notes from Dachian. Bright red color, delicate texture.
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  Black Garlic Giant Shrimp Balls

  Black garlic giant shrimp balls made with fresh shrimp, seasoned with black garlic. Shrimp are marinated, lightly coated in starch, fried until crispy, then tossed with sautéed black garlic sauce. Tender and chewy shrimp with rich black garlic aroma.

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