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What are the best buffets in Beijing

When it comes to Beijing buffet, most of the buffet inside the hotel, socialized dining buffet price is not cheap, but a penny for a penny, to recommend a few more distinctive buffet.

Yi House restaurant

Yi House restaurant in the Chaoyang District, Jiuxianqiao Road, No. 2 courtyard 798 Art District, No. 706 Back Street 1, a post hotel, the feeling is that the hotel's buffet restaurant, don't think that the buffet restaurant must not have good food, cooking buffet is slower, but the taste is still good. Restaurant food fusion of Chinese and Western cuisine, the restaurant's dishes are not large portions, very much in line with a person to eat.

Going to this restaurant, is attracted by a piece of outdoor garden outdoor dining area, in Beijing's art district, the restaurant is still more than a few artistic flavor. The service is good, and the waiters are no less enthusiastic than in social dining, but there's more of an affinity for mutual respect than they are.

I stagecoach salad: fennel, green apple, hazelnuts, walnuts and fresh goji berries.

Fresh seafood platter: each set menu comes with a seafood platter of imported fresh oysters, Madagascar prawns, Alaskan crab legs and a variety of shellfish, but it's not for those who like the three sauces that the restaurant dispenses. Not as fresh and salty as the flavorful sauces paired with Japanese cuisine, through the unique aroma of brewing sauces, the location of Western food is more focused on the creamy flamboyance.

Lobster bisque homemade shrimp chips: the flavor is what I like, especially good, the lobster body of the astaxanthin in the surface of the soup floated a layer, there is no rich a smell would like to go away far away from the creamy flavor, but silky smoothness makes me like it. Golden crispy homemade shrimp chips, chewing inside the mouth crispy without a bit of greasiness, grain natural aroma and lobster soup put together, all kinds of taste in a flash.

Baked snails with herbs, garlic and lemon: a snail, if it is in Chinese food may be called garlic or garlic and so on, Western food is different should be called garlic snails with French bread. Delicate, soft and refreshing is this escargot.

Duck legs in oil and barley with homemade pickles and berry gravy: Sour carrots, sour carrots, and barley make the duck legs in oil refreshing, and the legs are pan-fried to a date red color and coated with a berry gravy, which is free of the duck's distinctive fishy smell.

Slow Cooked Beef Short Ribs Buttered Potatoes with Summer Vegetables: Beef Short Ribs although the fiber is relatively coarse, but the meat, mucous membranes, and fat between the mixture of particularly good, fluffy meat, the aroma is pleasant. The delicate mashed potatoes absorb the flavor of the slow cooker juices. The crunch of the vegetables makes the roughness of the beef disappear.

Roasted Suckling Pig Burger: It feels like traditional Chinese food has been burgerized lately, and I've just tasted the roast duck burger and then the roast suckling pig burger. Bamboo charcoal bun is the skin of the burger, which is a croissant that is grilled to a crispy exterior, kind of like the feeling of bamboo charcoal. The roasted suckling pig meat was chopped into a shape like the meat inside a meat loaf, and shredded pickles, arugula and mustard sauce were mixed together and sandwiched in the middle of the bun. The fries were served with tomato salsa, yellow and red ingredients, inside a white container of vibrant color.

HITOMI Hitomi

Hitomi seafood cuisine for discerning diners to provide the "ultimate version of Japanese buffet", more than 170 kinds of food feast on the highest quality of fresh ingredients, with a unique combination of creativity, Chinese and Western cuisine, all kinds of seafood cooking techniques, carefully sourced seasonal fresh ingredients, cooking exquisite and delicious! The seasonal delicacies are carefully sourced from fresh seasonal ingredients, leading diners to fully appreciate the art of conveying the essence of nature through food.

Hitomi seafood restaurant sogo store giant Japanese ukiyo-e scrolls and walnut-colored décor, so that guests in the stylish and modern Japanese atmosphere, enjoy the most top-notch Japanese delicacies, and for guests to present the most exquisite Japanese culinary arts. The restaurant's elegant private rooms allow guests to enjoy an exclusive dining experience, creating a social atmosphere.

Beef is the main meat products in Japan, to the Japanese restaurant beef must also be tasted, beef done well and sushi, sashimi done well, are the same as the evaluation of the restaurant's important standards. Iron plate filet mignon, French red wine beef tongue and iron plate beef tendon is three dishes from the flavor, texture difference is very big, steak is best to choose three mature, so that you can eat the tenderness of the steak; beef tendon is better than steak, tendon head of the gelatinous sense is far better than pure meat simple; beef tongue on the body of the cattle on the taste of the smallest part of this flavor, delicate and slippery, the tongue of the delicate from the cattle is ruminant animals, the movement of a large number of and special physical conditions of the The reason for this is that the cow is a ruminant and has a lot of exercise and special physical conditions.

Sashimi platter: salmon chunks, fish meat texture is clear and beautiful, is the feeling that only a kind of fish belly meat is relatively lack of, if the salmon six parts of the meat are to come to the point will be perfect. The sauce made with wasabi and soy sauce will naturally have a different flavor, and wasabi is best if it is freshly ground. The pickled ginger in the sashimi is an ingredient that restores the sense of taste, so if you can't tell the difference between the flavors of the sashimi ingredients, it's definitely wise to eat a little bit of the pickled ginger every time you finish an ingredient.

Secret Japanese white eel: its color is red and oily, with fresh, sweet and salty flavors blended into it.

Baked oysters with cheese: the flavor of cheese and Thousand Island dressing, slightly acidic, made the characteristic oysters.

To reflect the uniqueness of the banquet cuisine, Hitomi Seafood Cuisine selects top quality ingredients, such as the smooth and flavorful sashimi of medium belly tuna, which is rich in DHA unsaturated fatty acids.

In order to preserve the original flavor of the precious food, the head chef of Hitomi Seafood Cuisine has been cooking it with his own hands to make sure that the gourmets in Beijing can enjoy the fashionable food and drink brought by the honorable banquet cuisine.

West Twelfth Street Steak

West Twelfth Street Steak (W12 steak) originated in the U.S. state of Illinois, the predecessor is a small farmer Williams Sr. in 1898 in a small town near Chicago, West Twelve Town, a small steakhouse, he used his own unique recipes and the best of the best beef grilled steak delicious.

The town no longer exists, but Williams Sr.'s delicious steaks are still remembered today. Today, Williams' unique steak flavor has been introduced to the country by his descendants, and in honor of Williams, we will continue to use the historic "West 12th Street" brand ......

At West 12th Street Steakhouse, order a free entrée and enjoy a buffet. The buffet includes American salads, Western hot dishes, Western soups, a variety of fruits, chocolate fountains, small seafood, desserts and other nearly 150 dishes.