The hotel launches a winter menu to serve the flavors of the season


Shi Chenrong, Executive Chinese Chef of Peninsula Beijing [Photo provided to China Daily]

The Peninsula Beijing has launched a new winter menu, created by its newest executive Chinese chef Shi Chenrong, at its Cantonese restaurant Huang Ting.

Located in Wangfujing in downtown Beijing, the restaurant is located in a recreation of an ancient courtyard, allowing guests to admire traditional Chinese decor and exquisite craftsmanship while dining.

The starters on the menu include chicken marinated in onion oil and ginger, foie gras mousse with raspberry juice and a century-old egg with candied ginger.

Chef Shi’s culinary philosophy focuses on the seasonality and original flavor of each ingredient he uses.

Seafood lovers are recommended to try baked yellow croaker with red pepper and onions.

Braised beef ribs and morels stuffed with shrimp mousse are another highlight of the menu. The beef is juicy and tender and pairs well with meaty morels.

Originally from Shanghai, Shi integrates classic Cantonese cooking techniques with those of Shanghai cuisine and modern nutrition to make each dish rich, tasty and healthy.

A must-have is the Shanghai-style Shallot Oil Mixed Noodles with XO Sauce.

“Shallot Oil Mixed Noodles is a really simple yet classic Shanghai dish. We have selected handmade Shanghai noodles to bring authentic Shanghai flavors,” said Shi.

The menu also offers multiple seasonal desserts, including braised papaya bird’s nest and sweet ginger soup with red dates and yellow mushrooms.


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