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Beijing Yongxing Garden Royal Treasure Hotel • Season's Restaurant

Cantonese cuisine · ⭐ 4.4

No. 101 Fucheng Road

Dishes

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  Yangzhou Clear Soup Lion's Head

  Yangzhou Clear Soup Lion's Head is a Huaiyang dish made with pork. The meat is minced, mixed with scallion-ginger water, egg white, and seasonings, then shaped into large meatballs and slowly stewed in clear soup until tender. The result is delicate meat and clear broth with a fresh, tender taste.
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  Jiangnan Yangchun Noodles

  Jiangnan Yangchun Noodles is a Chinese noodle dish made with thin noodles, seasoned with lard or vegetable oil, scallions, dried shrimp, and salt. Cook the noodles, add a simple broth (salted water), sprinkle with scallions and dried shrimp, drizzle with lard, and mix well.
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  Thick Soup with Millet and Sea Cucumber

  A rich soup made with sea cucumber and millet. After soaking, the sea cucumber is simmered with millet in water or broth until the millet softens and the soup thickens, infusing the sea cucumber's freshness into the broth for a flavorful, hearty soup.
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  Stir-Fried Seasonal Vegetables

  Stir-fried Seasonal Vegetables is a dish primarily made with fresh seasonal vegetables. After washing, the vegetables are quickly stir-fried at high heat to preserve their natural color, aroma, and nutritional value. The dish offers a refreshing taste and a simple preparation method.
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  Steamed Large Yellow Croaker

  Steamed large yellow croaker is a dish made with fresh fish, seasoned with ginger threads and scallions, and steamed to preserve its tender texture.
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  Special Pan-Fried Buns

  A specialty pan-fried bun is a Chinese dough dish made with a flour-based wrapper filled with pork filling, cooked by pan-frying. The bottom of the wrapper is fried to a golden crisp, while the filling remains tender and juicy, typically seasoned with scallions, ginger, and soy sauce.
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  Boiled Roman Lettuce

  Boiled Roman lettuce is a dish using romaine lettuce as the main ingredient. The lettuce is washed, quickly blanched in boiling water, drained, and then served with a dressing or plain. Simple to prepare, it retains the crisp texture and natural flavor of the lettuce.
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  Braised White Fish with Pork Belly and Garlic

  Braised white fish with pork belly and garlic is a Chinese dish made with white fish, pork belly, and garlic. It is cooked by stewing, featuring tender fish meat combined with the rich flavor of pork belly and the aromatic taste of garlic.
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  Scallion-Braised Sea Cucumber

  Scallion-braised sea cucumber is a dish featuring soaked sea cucumber and scallions. The sea cucumber is soaked beforehand, then simmered with scallion segments in broth, soy sauce, and cooking wine until tender and infused with flavor.
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  Crab Meat Steamed Dumplings

  Steamed pork and crab meat dumplings are a traditional snack made by wrapping a filling of minced pork, crab roe, ginger, and scallions in thin dough and steaming until cooked.
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  Sour Spicy Wuchang Fish Ball Soup

  Sour-spicy hairtail fish ball slice soup features hairtail fish balls and fish slices with wood ear, carrots, and seasonings, cooked in clear water or broth. Sliced fish balls and fish are simmered together with vinegar, chili, and seasonings until tender, yielding a clear broth with fresh, delicate flavor.
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  Lime Egg Custard Beef

  Thin beef slices form the base, with a poached egg on top. Seasoned with lime juice and slices, then poured with hot water or broth to set the egg into a silky custard paired with beef.

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