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Cha Yuan Fountain Lounge Lobby Bar, Beijing Oriental Junyue Hotel

咖啡 · ⭐ 4.5

Level 1, Grand Hyatt Beijing, No. 1 Dongchang'an Street

Dishes

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  Winter Special: Tangerine Peel Ginger Date Tea

  Chenpi ginger jujube tea is made from dried tangerine peel, ginger, and red dates. Wash and chop the peel, peel and slice the ginger, remove pits from the dates, then boil in water and simmer for 30 minutes. Strain before drinking.
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  Afternoon Tea

  Afternoon tea typically includes pastries, sandwiches, fruits, and drinks, with main ingredients such as flour, eggs, butter, cream, milk, and fruits; methods include baking, mixing, and steaming.
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  Earl Grey Tea

  Earl Grey tea is a红茶-based drink flavored with bergamot oil. Main ingredients include black tea and bergamot oil. Brew the black tea, add a suitable amount of bergamot oil, mix well, then serve chilled or hot.
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  Cappuccino

  Cappuccino is an Italian coffee beverage composed of three parts: espresso, steamed milk, and foam. The preparation method involves pouring espresso into the bottom of the cup, slowly adding steamed milk, and topping it with a fine layer of foam.
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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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  Caramel Cinnamon Latte

  Salted caramel cinnamon latte made with espresso, steamed milk, and caramel sauce, topped with cinnamon powder for aroma.
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  Hawthorn Flavor Sponge Cake

  A hawthorn-flavored chiffon cake made with eggs, low-gluten flour, granulated sugar, and hawthorn. Light and delicate after whipping egg whites and yolks, with a sweet-tart hawthorn flavor.
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  Matcha Red Bean Sponge Cake

  Matcha red bean sponge cake made with eggs, low-gluten flour, granulated sugar, vegetable oil, and milk. Matcha powder adds color and flavor, while cooked red beans fill the center. Whipped egg whites and yolks are mixed and baked using the separate egg method for a soft, delicate texture.
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  Chestnut Sponge Cake

  Chestnut chiffon cake is a dessert made with eggs, low-gluten flour, granulated sugar, and chestnuts. Whisked egg whites and yolks are mixed with chestnut puree or pieces, then baked to create a soft, delicate texture with natural chestnut aroma.
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  Smoked Salmon Bagel

  Smoked salmon bagel is a Western breakfast or light meal dish featuring a toasted bagel as the base, topped with smoked salmon slices, cream cheese, pickled cucumber slices, and fresh dill.
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  White Tea

  White tea is a beverage made from tea leaves, primarily using tender buds or newly unfolded leaves of the tea plant, processed through withering and drying without rolling or fermentation, thus preserving the natural form and components of the leaves.
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  Tofu Juice Ice Cream with Fried Dough Sticks

  Tofu juice ice cream with fried dough sticks is a traditional and innovative Chinese dessert. The main ingredients are tofu juice ice cream and fried dough sticks, where the tofu juice is fermented into ice cream with a unique taste, and the fried dough sticks are crispy and soft, creating a sweet and salty contrast.
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  Vanilla Passion Fruit Choux

  Vanilla passionfruit choux pastry is a dessert made with choux pastry shell filled with vanilla cream and topped or mixed with passionfruit pulp or jam. The dough is made by combining water, butter, flour, and eggs, then baked and filled with vanilla cream, with passionfruit added inside or on top.

Reviews

• leathery_coffee_bean
  Okay so the Peking duck here is honestly next level. The skin is super crispy and the meat is so tender, and you can really taste that smoky flavor from the fruitwood they roast it over. The duck skin is paper-thin and literally melts in your mouth. Comes with sweet bean sauce and scallion strips to wrap it all up in — so good. Also tried the sesame spinach and wow, the sesame sauce is so rich and creamy, with just a little kick from the mustard that keeps it from being heavy. Super refreshing. You can watch the chefs carving the duck right in front of you in the open kitchen, super skilled with the knife and the plating is really pretty too. Service was great, every dish they brought out they'd explain what it was, and the pacing was perfect, never felt rushed. And for dessert I got the Wuliangye chocolate ice cream — sounds random but the boozy flavor with the chocolate is such a good combo, nice long finish. Definitely coming back.