Close

Bayview One Taste Chinese Restaurant

特色菜 · ⭐ 4.1

3rd Floor, Beijing Bayhalftop Hot Spring Hotel, No. 36 Mixi Road

Dishes

• 

  Kids Meal

  Children's meals typically include steamed chicken breast pieces, boiled carrot cubes, and potato cubes, served with soft rice or noodles. The ingredients are simply cooked to ensure a tender and easy-to-chew texture, making them suitable for children.
• 

  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
• 

  Fish Head with Pancake in Miyun Reservoir

  Miyun Reservoir fish head with pancakes is a dish made from fresh fish head, tofu, vermicelli, scallions, ginger, and garlic stewed together. The fish head is first pan-fried until golden, then simmered in rich broth, and finally, baked pancakes are broken into pieces and soaked in the soup to absorb its flavor.
• 

  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
• 

  Yangzhou Fried Rice

  Yangzhou fried rice is made primarily with rice, stir-fried with ingredients such as eggs, ham, shrimp, and green peas. First, the ingredients are stir-fried to half-cooked, then rice is added and stir-fried together, finally seasoning is added.
• 

  Crispy Local River Shrimp

  Fresh small river shrimp are cleaned, dried, and marinated with salt, cooking wine, and ginger. Coated lightly in starch, they're deep-fried until golden and crispy, then drained. The result is a crunchy exterior with tender, flavorful shrimp.
• 

  Benshang Oil-Braised Reservoir River Shrimp

  Benshang Oil-Braised Reservoir River Shrimp is a dish made with reservoir river shrimp using the oil-braising technique. Main ingredients include shrimp, scallions, garlic, and seasonings, with a fresh and delicate texture and a delicious taste.
• 

  Fruit Platter

  Fruit platter is a dish primarily made with various fresh fruits. The preparation is simple: wash, peel, and cut the fruits into chunks or slices, then arrange them on a plate according to color and texture for a delightful eating experience.
• 

  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
• 

  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.
• 

  Buckwheat Pickled Cabbage Pork Dumplings

  Buckwheat pickled cabbage pork dumplings are made with buckwheat dough filled with pork and pickled cabbage, cooked by steaming or boiling, with a fresh and sour taste.
• 

  Sichuan Spicy Boiled Beef

  A classic Sichuan dish featuring tender beef slices cooked in a spicy broth with vegetables like bean sprouts and cabbage, known for its bold, numbing heat and rich flavor.
• 

  Spicy Chicken with Chili

  Spicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.

Reviews