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Yan Garden by Chef Fei, a Luxury Collection Hotel, Beijing 音译：Yán Tíng Yuē Yán by Chef Fei, a Luxury Collection Hotel, Beijing

Cantonese cuisine · ⭐ 4.8

No. 12 Caoyuan Ninth Lane, Dongcheng District

Dishes

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  Eight Treasure Truffle Rice Pig

  Eight Treasure Truffle Rice Pig is a dish made with pork, truffles, and various ingredients. Pork is mixed with truffles, rice, and other ingredients and then stewed, offering a rich texture and strong aroma.
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  Pumpkin Seed Cookie

  Pumpkin seed cookies are made with flour and pumpkin seeds, mixed with sugar, butter, and eggs. After rolling and cutting, they are baked to a crisp texture with the natural aroma of pumpkin seeds.
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  Whole Abalone Pastry

  Fresh abalone is cleaned and shelled, then marinated with seasonings before being coated in a light batter or starch and deep-fried until crispy. The dish retains the tender texture of abalone with a fragrant, crunchy exterior and distinct layers.
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  Boneless Crucian Carp Congee

  A delicate porridge made from boneless crucian carp and rice, simmered slowly to blend the fish's flavor into a smooth, savory dish.
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  Chaozhou Rice Noodle Dumplings

  Chaozhou rice cake is a steamed dessert made primarily from wheat starch, filled with pork, dried shrimp, and mushrooms. It has a soft, chewy texture and a translucent appearance. The dough is prepared by mixing wheat starch with water, poured into molds and steamed, then filled with seasoned ingredients and sliced after cooling.
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  Steamed Mackerel with Minced Pork and Preserved Vegetable

  Steamed mackerel with minced pork and preserved vegetable is a Cantonese dish made with mackerel, Chaoshan preserved vegetable, and minced meat cake. The dish combines the freshness of seafood with the flavor of pickled vegetables.
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  Chaoshan-style Fish Rice with Bamboo Shoots

  Chao-style fish and bamboo shoot rice features fresh fish, bamboo shoots, and rice. Typically using grouper or hairtail, the fish is simmered with bamboo shoots to absorb their aroma, then served over hot rice with the broth.
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  Chao Shan Old Xiang Huang Ice Cream

  Old Xianghuang sorbet from Chaozhou is made primarily with old xianghuang, combined with milk and light cream. After chopping the xianghuang, it's mixed with sugar and milk, heated, cooled, then blended with cream and repeatedly stirred in a freezer until it forms a sorbet texture.
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  Caramelized Black Iberian Pork Belly

  Caramelized black pork barbecued ribs made from pork shoulder, marinated with soy sauce, honey, rice wine, garlic, and ginger, then grilled and brushed with caramel sauce for a glossy red finish and tender, caramel-scented flavor.
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  Hui's Signature Braised Squab

  Fresh squab is marinated and braised with soy sauce, sugar, and cooking wine, then slowly stewed to achieve tender, flavorful meat with a glossy red color.
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  Hui Shifu's Crispy Pigeon

  Hui Shifu's Crispy Pigeon is a Chinese dish made with young pigeons that are marinated and deep-fried. The skin is crispy, and the meat is tender and juicy, offering a rich flavor.
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  Koi Playing with Swallows

  Jinli Xi Yan is a dish made primarily from bird's nest and selected fish meat, carefully prepared through refined cooking techniques. The fish meat is carved into the shape of koi carp and served together with stewed bird's nest, creating an artistic effect that resembles koi playing in water.
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  Tangerine Peel Red Bean Paste

  Chen Pi Red Bean Paste is a traditional dessert made primarily from red beans and aged tangerine peel. The red beans are slowly cooked until soft and tender, absorbing the unique aroma of the Chen Pi, resulting in a smooth texture with a subtle citrus fragrance. The preparation typically involves soaking the red beans beforehand, then simmering them together with Chen Pi, and finally adding an appropriate amount of sugar until the mixture reaches a paste-like consistency.
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  Fengfan Sauce West Lake Prawn

  Fresh large prawns are cooked with a special Fengfan sauce using steaming method, resulting in a tender and rich flavor.
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  Pre-meal stomach-soothing porridge

  Pre-meal stomach-soothing porridge made with rice, yam, lotus seeds, and red dates, slowly cooked until rice is soft and broth thick. Wash ingredients, add to pot with water, and stir continuously to prevent sticking.

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