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Wangfujing Waldorf Astoria Hotel - Zi Shan Restaurant

Cantonese cuisine · ⭐ 4.9

Beijing Wangfujing Mandarin Oriental Hotel, 5th Floor, No. 269 Wangfujing Street

Dishes

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  Dry-burned Shrimp with Tail

  Dry-burned shrimp tails use fresh large shrimp, peeled leaving the tails, marinated with wine and ginger, then blanched. Stir-fry in oil with葱姜蒜, add sauce made of soy sauce, sugar, vinegar, and starch, finish with green onions.
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  New-style Roasted Vegetables

  A modern Chinese dish featuring fresh vegetables like eggplant, bell peppers, and potatoes, marinated and grilled to perfection for a savory, smoky flavor.
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  Yangzhi Golden Dew

  Yangzhi Jinlu is a dessert featuring mango as the main ingredient. Mango is peeled, pitted, and blended into a puree, then mixed with coconut milk, sugar, and gelatin. The mixture is poured into a mold and chilled until set. The finished product is golden yellow with a smooth, delicate texture.
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  Stewed Matsutake with Yun Ear and Huang Ear

  Boiled together with elm ear, yellow ear, and matsutake, this dish features three types of mushrooms slowly simmered to blend flavors while preserving their natural taste.
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  Cherry Duck Liver

  Cherry duck liver is a dish featuring duck liver as the main ingredient, typically pan-fried until golden brown and then flavored with cherries or cherry sauce to blend fruitiness with richness.
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  Hainanese Chicken Rice

  Hainanese chicken rice is a specialty dish from Hainan, primarily made with chicken and fragrant rice. The preparation involves boiling the chicken until tender and serving it with rice cooked in chicken oil and chicken broth. The result is a delicious dish with succulent, juicy chicken and flavorful, oily rice that fills the air with aroma.
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  Chaozhou Oyster Fritter

  Chaozhou Oyster Fritter is a traditional Chaoshan dish made primarily with fresh oysters (mussels), combined with eggs, starch, and scallions. The preparation involves mixing the oysters with seasonings and then pan-frying them in a flat pan until golden and crispy, resulting in an appealing aroma and appearance.
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  Roast Squab

  Roast squab is a dish primarily made with young pigeons as the main ingredient. After marinating, the squabs are roasted over charcoal or in an oven until the skin turns golden and crispy, while the meat remains tender and juicy. Aromatic spices can be added during roasting to enhance the flavor.
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  Mango Sago Dessert

  Mango sago pudding is a dessert made primarily with mango and sago. Cut mango into cubes, cook sago until transparent, rinse with cold water, mix with coconut milk or milk, add mango cubes, stir well, and chill before serving.
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  Sour Pork with Pineapple

  Succulent pork cubes are coated in a starch batter and deep-fried until golden, then stir-fried with pineapple chunks. The sauce is typically made from tomato ketchup, sugar, vinegar, and a pinch of salt, creating a sweet-and-sour flavor profile.
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  Braised Beef Ribs in Sauce

  Beef short ribs are blanched, then slowly braised with soy sauce, sugar, cooking wine, and ginger for tender, flavorful meat and rich sauce.
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  Braised Old Tofu in Sauce

  A classic Chinese home-style dish made by braising old tofu in a savory sauce of soy sauce, sugar, and garlic until tender and flavorful.
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  Golden Garlic Australian Wagyu Cubes

  Golden garlic Australian wagyu cubes made with premium Australian beef, marinated with garlic, soy sauce, and black pepper, then quickly stir-fried or pan-seared. Tender meat with rich garlic flavor and complex taste.
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  Black Truffle Dumplings

  Black truffle dumplings wrapped in glutinous rice dough, filled with shrimp, pork, and black truffle bits, steamed to perfection. Soft rice skin encases a savory blend of seafood and mushroom flavors.
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  Black Truffle Free-Range Chicken

  Free-range chicken is simmered and then slowly cooked with black truffle slices, allowing the meat to absorb the truffle's aroma and enhance its flavor. Main ingredients: fresh free-range chicken and black truffle.

Reviews

• Ari_2
  Cantonese dim sum and the black truffle roast goose were both super good — honestly Michelin level stuff, really impressive.