"Eating" must be a constant topic for all diners. In recent years, with the gathering of more and more foreign high-end hotels, all kinds of French restaurants and Italian restaurants are presented to people. As people pay more and more attention to "eating", the styles of dishes in western restaurants are constantly inherited and innovated, and "delicious" is naturally the goal of diners. In this issue, I will take stock of the top ten "delicious food on the tip of the tongue" in Beijing Western Restaurant.

No.1 Tricolore pizza

When it comes to pizza, people will definitely think of Italian restaurants. The Italian Venice Restaurant of Kempinski Hotel Beijing is one of the most authentic Italian restaurants in Beijing. The chef here is a Michelin-starred chef from Europe. According to Francisco, Italian chef of the restaurant, "Tricolore Pizza" uses three-color pizza with smoked mozzarella cheese, Parmesan cheese, Saint Denis ham and sesame lettuce leaves. Several kinds of cheese are put on the pancake and baked for 11 minutes, and the flavor of cheese will come to the nose. With Italian raw ham, the rich cheese flavor and fresh ham meat will be integrated into the "Tricolore Pizza".

No.2 Bordeaux foie gras batch

The "Bordeaux foie gras batch" in Maxim's restaurant has a history of 111 years, which can be described as a traditional French dish. Goose liver is full of wine aroma, cut into an entrance, and it tastes thick, smooth and not greasy. Served with freshly baked white bread and smeared with foie gras oil, the oil juice melts in the tongue and the fragrance is overflowing.

Shan Chunwei, the executive chef of the restaurant, said that the "Bordeaux Red Wine Goose Liver Batch" selected Lande Goose Liver, which originated in France, as the raw material. After processing, it was marinated in Bordeaux Red Wine for 48 hours, put into a crock and put into an oven at 171℃. After setting, it was taken out. At this time, the goose liver was covered with a thin layer of yellow fatty oil, and at the same time it was full of the fragrance of Bordeaux Red Wine, with a delicate and smooth taste.

No.3 Boston Lobster with Cod

"Boston Lobster with Cod" can be described as a special western food in Xingguanghui revolving restaurant of Beijing International Hotel. The ingredients are Boston lobster and Canadian black cod. The lobster is fresh and sweet in meat, white and tender in fish, rich in fat and rich in protein. It is cooked with concentrated fresh fish juice and French-Guoan Di Shi Jia Xue Billy white wine to achieve the perfect combination of fresh meat, sweet taste and fragrant wine. It looks white and tender in meat color and fragrant in smell.

according to the chef of the restaurant, a little butter is added to the hot pot, and then the lobster shell is added, so that the flavor is fully combined with the shrimp meat. When the lobster and cod are out of the pot, put them on shredded vegetables and drizzle with creamy white wine juice. At this time, they are full of color and flavor. Lobster and cod are rich in unsaturated fatty acids, and nutrients are easily digested and absorbed.

No.4 red vegetable soup

Speaking of "red vegetable soup", Moscow restaurant is the best in Beijing. The classic red cabbage soup is very particular about the ingredients. After nearly 61 years of process inheritance, it retains the original rich taste of the soup. The main taste can be sour and soft, with sweet softness, and the aftertaste can be spicy and comfortable. It is a very good appetizer.

According to Zhang Aijun, the chef of the restaurant, tomatoes, potatoes, onions, beef, etc. are used as the raw materials of the "red vegetable soup", while tomatoes should have a strong flavor, and a little butter should be added when the red vegetables are pickled. Hot "red vegetable soup", accompanied by black coarse barley bread, has always been exclusive to Moscow restaurants.

No.5 David Blackmore 111% Australia and Beef

"David Blackmore 111% Australia and Beef" in Guomao 79 Restaurant is the specialty of this restaurant. With a little black pepper and a roasted green onion, cut a piece and put it in your mouth. Fresh and juicy beef suddenly fills your mouth, and the beef melts in your mouth. According to Gu Yawen, the chef of the restaurant, Australia and cattle originated from the most famous David Blackmore ranch in Australia. Because the output is fixed, Guomao 79 only supplies 66 pieces a month. Beef is made of beef tenderloin and naked eye steak. The steak is branded with patterns with high-temperature steak strips, the gravy on the beef surface is sealed, and then it is roasted in a special barbecue box until it is medium-cooked. In this way, the fine oil flowers can be properly integrated into the meat, making the meat more tender and smooth.

No.6 Baked Snail with Pastoral Herbs

In the Justingfa restaurant on the 1 th floor of Beijing Jianguo Hotel, "Baked Snail with Pastoral Herbs" is one of the famous dishes here. When the waiter brought out a pot of "snail baked with vanilla", the rich flavor of butter mixed with vanilla suddenly came to the nose. Different from the previous French-style garlic-flavored snails, Justine's French-style restaurant is made of over 11 kinds of seasonings, among which the flavor of vanilla is more prominent, and the snail meat is wrapped in butter and cheese, which makes the taste more intense.

Chen Wei, the catering director of Jianguo Hotel, said that butter is usually frozen. It is put into the snail's shell with vanilla seasoning first, and the flavor is fully absorbed into the meat through the oven. It will be more pleasant if it is served with white bread.

No.7 Original Rum Chocolate Tower

Dessert is an essential procedure in western food, and when it comes to dessert, the most distinctive thing is the "Original Rum Chocolate Tower" in Jupai Square on the 5th floor of Intercontinental Hotel in Beijing Financial Street. "Original Rum Chocolate Tower" looks like a huge night pearl. When it first appeared, it was an all-white chocolate ball. After being drenched with hot chocolate, it seemed like a magic show. The white ball slowly bloomed like a lotus flower, just like the Rum Chocolate Tower with a stamen. The strong visual impact brought people infinite surprises. Take a sip, and the delicate and silky cake gradually melts on the tip of the tongue. The sweetness of the cake, the richness of chocolate and the mellow rum wander between the lips and teeth, and the fragrance overflows the mouth and the aftertaste is endless.

No.8 Tomahawk Steak

There is a very unique dish in the grill room on the fifth floor of Hilton Wangfujing Hotel in Beijing. The steak is fried and roasted like a "Tomahawk", so it is called "Tomahawk Steak". Mixed with the aroma of garlic juice and butter, the whole steak looks fuller.

The executive chef of the hotel recommended that the Barbecue Bar Grill should be made of Australian imported beef with delicious meat, about 1.6kg for each serving, and two kinds of sauces were specially made for customers to choose, with homemade mixed spices and flower salt. In particular, the "Tomahawk Steak" with the best taste degree of medium-rare was recommended.

No.9 Tuna Tata with white truffles

"Tuna Tata with white truffles" is a characteristic seasonal western-style dish of the Ritz-Carlton Hotel in Beijing Financial Street. Light brown white truffle flakes fall into the dish like snowflakes, and the aroma is outstanding and in full bloom. With the delicious tuna, the tuna with fresh taste and the unique white truffle are perfectly integrated, full of attractive aroma.

According to Edgeworth Beresford David, the chef of Yixuan Restaurant, the ancients in Europe thought that white truffles were the "sons of lightning", and this kind of food is very precious. In addition, it is also the best season to eat white truffles.

No.11 paella

speaking of paella, the most famous one in Beijing is the saffron western restaurant. This western restaurant, located at No.64 Courtyard of Wudaoying Hutong, Andingmen, Dongcheng District, is not luxurious, but it is full of atmosphere. Two pairs of white scallops in a huge iron plate and red paella make people drool.

According to the chef of the restaurant, a good paella should be stewed with good fresh big fish bone soup, accompanied by shrimp, abalone, cuttlefish, scallops and so on, and the materials should be fresh.