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Star River Bay Hotel · Zhen Yue Chinese Restaurant (Beijing Branch)

Cantonese cuisine · ⭐ 4.5

No. 6 Siji Xinghe Road

Dishes

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  Braised Pork Belly with Abalone

  This dish uses pork belly and abalone as main ingredients. Pork belly is cut into pieces, blanched to remove odor, and abalone is cleaned and set aside. Heat oil in a pot to caramelize sugar, then stir-fry pork until colored. Add soy sauce, cooking wine, star anise, cinnamon, and other seasonings to braise until tender. Finally, add abalone to simmer and absorb flavors.
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  Coffee

  Coffee is a beverage made by extracting ground coffee beans with water after roasting and grinding them. The basic preparation method involves grinding the coffee beans into powder, brewing it with hot water using a coffee machine or pour-over method, and filtering out the coffee grounds before drinking.
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  Four Seasons Deep Well Roast Goose

  Four Seasons Shenjing Roast Goose is a dish featuring a whole goose, marinated and roasted over an open flame. The skin turns golden and crispy while the meat stays tender and juicy. A secret sauce is used for marinating, and the goose is evenly cooked using charcoal or electric heat.
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  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.
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  Signature Braised Squab

  Fresh squab is marinated, then simmered slowly with soy sauce, sugar, cooking wine, and ginger until tender and flavorful.
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  Mixed Raw Lettuce Stems

  A refreshing dish made with raw lettuce stems tossed in a tangy dressing of garlic, chili, soy sauce, and vinegar.
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  Seasonal Specialty Stew

  Seasonal specialty stew uses fresh seasonal ingredients such as vegetables, mushrooms, and meat, simmered slowly. The taste is rich and nutritious.
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  Braised Black Cod with Puning Bean Paste

  Pan-fried pomfret marinated with Puning bean sauce, ginger slices, and green onions, then steamed. The bean sauce adds rich flavor, making the fish tender and delicious.
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  Sachima

  Sachima is a traditional Chinese dessert made from eggs, flour, sugar, and honey. The dough is steamed or fried, cut into small pieces, mixed with syrup, then topped with sesame seeds and nuts before cooling and setting.
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  Shenjing Roast Goose

  Deep Well Roast Goose is a traditional famous dish made from black-brown geese. For preparation, a medium-sized black-brown goose is selected, marinated and then roasted over charcoal until the skin turns golden and crispy while the meat remains tender and juicy. The whole goose is carved into pieces and served on the table, accompanied by a specially prepared sauce for a unique flavor.
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  Shrimp Dumplings with Duck Broth

  Yan Ye Shrimp Dumplings are made with fresh shrimp and pork fat, wrapped in transparent wheat starch dough and steamed. The skin is thin and chewy, the filling tender and弹牙, with a refreshing taste.
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  Stewed Chicken with Pig's Tripe

  A stew made with pig's stomach and chicken, simmered slowly in a clay pot with ginger and goji berries until tender and the broth is rich.
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  Caramelized Walnut Kernels

  Amber walnut kernels is a Chinese dish primarily made with walnut kernels. The walnuts are fried or stir-fried to make them crispy, then mixed with sweeteners such as syrup, honey, or maltose, and cooled until they solidify into an amber-like texture. During preparation, a small amount of sesame seeds or other nuts is often added to enhance the texture and flavor.
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  Cantonese Roast Meat Platter

  A Cantonese roast meat platter featuring roasted goose, pork belly, barbecued pork, and white-cut chicken, made from fresh poultry and pork, marinated and roasted in a hanging oven for a crispy skin and juicy interior.
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  Egg Tart

  A custard tart is a Western pastry filled with a custard made from egg mixture, typically prepared by blending eggs, milk, sugar, and vanilla extract to form the custard, which is then poured into small pie crusts and baked. The resulting custard tart has a crisp outer crust and a sweet, yellow solidified custard inside.

Reviews

• Kerry_1
  The vibe here is super comfy, and the decor actually has some style to it. Whole place feels pretty chill and quiet, definitely a good spot to bring family or friends for a meal. We went with a few classic Cantonese dishes. The braised squab (红烧乳鸽) was honestly so good — crispy on the outside, super tender and juicy inside, and the sauce had this rich, savory flavor that just hits. Also got the stir-fried beef ho fun (干炒牛河) and wow, the wok work was on point. The rice noodles had that perfect chewy bite and the ingredients were fresh. Service was great too — staff were really friendly, food came out quick, and they kept refilling our tea without us even asking. Portions were solid, flavors lean a bit on the lighter side but very authentic. If you're into Cantonese food, this is totally worth a try.