Tel: 010-65070554 65022443

Address: No.16, North Dongsanhuan Road, Chaoyang District, Beijing (South of Nongzhan Mansion) Zip Code: 100026

Transportation: Nongzhan Mansion Station, No.731, No.815, No.847, No.302, No.402, No.420

Cantonese cuisine has three schools. Guangzhou, Chaozhou and Dongjiang schools, with Guangzhou cuisine as the representative. The cooking methods highlight pan-frying, deep-frying, braising, stewing, etc., and the taste is characterized by freshness, lightness, crispness and freshness. Famous Cantonese dishes include Three Snakes, Dragon, Tiger and Phoenix Assembly, Roasted Suckling Pig, Winter Melon Cup and Goo Lao Pork.

Ten years ago, a restaurant opened on North Road in the East Third Ring Road, named Shunfeng Restaurant after a mountain peak in Guangdong. In the 1990s, Beijing catering "raw seafood" wind blowing, this restaurant named after the mountain is really scenic, become the upper class of the capital's social venues, but also become a symbol of the status of the businessman invited to dinner, and even "in the Shunfeng please meal, business is half! "

Shunfeng has become a place of socializing for the high society of the capital and a symbol of status for businessmen who want to have dinner with them.

Shunfeng environment overall decoration skillfully with lighting, looks luxurious and generous. The establishment of dishes display counter, seafood display counter, dish cards have pictures, convenient for Chinese and foreign guests to order food choices. The restaurant is equipped with a computerized management system, waiters can use the computer to place orders to speed up service efficiency.

Shunfeng not only provides seafood dishes, but also offers small fried dishes, and provides morning tea and evening snacks in the morning and evening, providing all-weather service for consumers, and the luxurious Shunfeng also shows its pro-people side.

Shunfeng restaurant, not to talk about a "long-established", but is the original restaurant operating seafood products. In more than 10 years of development and operation, they cook seafood in the south of the country and the northern people's tastes, and the fusion of Chinese and Western cooking methods, to create a lot of seafood dishes. Want to be a modern gourmet, want to understand the seafood of this emerging food culture, in the sense of reason is still should go to Shunfeng Li to find a feeling.

Special Recommendations:

Baked Crayfish: Maybe it's hard to pick the meat of a raw crayfish, maybe it's a waste, but lobsters don't eat sashimi. The most common to eat is to open the edge of the steamed or baked crayfish boy, flavored into the meat, open the edge of the lobster skin bright red, meat snow white, looks very appetizing, eat also fresh and sweet. However, there is also a very primitive practice, is "baked", just add a little salt seasoning, eat more seafood characteristics.

Japanese-style frozen abalone: abalone, if air-dried, a good abalone must not be less than 500 yuan. Fresh abalone is much cheaper, the price of new abalone in the restaurant in about 300 yuan a catty, the fresh abalone sliced shabu-shabu eat is very delicious, Beijing A Sen abalone restaurant in such a way to eat. Sliced abalone, seasoned and cooked in a Japanese sauce, then cooled down, Japanese-style frozen Ao abalone is a Shunfeng specialty that's hip and has a wonderful texture.

Malay Fried Rattlesnake: Countries and regions near the sea are very good at cooking seafood, and they are very good at combining the flavors that their people are used to with seafood and cooking dishes that are both familiar and innovative and delicious. For us, we must have the spirit of "nativism". Take the Malay seasoning - curry, incense leaves fried slices of conch, very Malay flavor, but for the "Han", this texture is very fresh.

Clam and scallop return the pearl: scallop is the beautiful princess of shellfish, all kinds of seafood restaurants like to cook scallop, and the diners are also happy to take a bite. Shunfeng's habei return pearl of the dishes, the classic is to take the meaning of. The scallop meat picked off and cut into small dices, and green beans, diced ham, corn kernels and other fried, shellfish open mouth on the side of the plate, the fried gold and silver grains sprinkled on the inside and outside of the clams and shells to return the pearl. Sounds very food color it.

Crossing the bridge elephant plucking: I don't like the elephant plucking too much, looking at it out of the long nose, the heart always feel very hairy. But eating it is another story. Wash the elephant pluck, clean as snow and then cut into slices, boiled in a good soup, called the bridge, and then dipped in juice to eat. The texture of the elephant pluck is crispy, a little chewy, and without a trace of greasy flavor, it is very enjoyable to eat.