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Where can I find a Cantonese restaurant in Beijing?
Shunfeng seafood cantonese cuisine restaurant

Tel: 0 10-65070554 65022443

Address:No. 16, Dongsanhuan North Road, Chaoyang District, Beijing (South of Agricultural Exhibition Hall) Postal code: 100026.

Transportation: 73 1, 8 15, 847, 302, 402, 420 Agricultural Exhibition Hall Station.

There are three schools of Cantonese cuisine: Guangzhou, Chaozhou and Dongjiang, with Guangzhou cuisine as the representative. The cooking method emphasizes frying, frying, stewing and stewing, and the taste is characterized by refreshing, light, crisp and fresh. Famous Cantonese dishes include three snakes, dragon and tiger phoenix, roast suckling pig, wax gourd cup, goo old meat and so on.

10 years ago, a restaurant named Shunfeng Restaurant opened on the North Road of East Third Ring Road, named after a mountain in Guangdong. In the 1990s, when Beijing's catering industry was full of vitality, this restaurant named after the mountain peak was really beautiful, which became a communication place for Beijing's upper class and a status symbol for businessmen to treat them to dinner. There is even a joke that "invite a meal in SF, and the business is half done". Although the joke is exaggerated, the scenery in SF is really indelible.

The overall decoration and lighting of Shunfeng environment are ingeniously matched, which is luxurious and generous. Set up a dish display table, a seafood display table and a menu with pictures to facilitate Chinese and foreign guests to order and choose. The restaurant is equipped with a computer management system, and waiters can use the computer to place orders, which will speed up the service efficiency.

SF not only provides seafood dishes, but also snacks. It also provides morning tea and midnight snack in the morning and evening, providing all-weather service for consumers. The luxurious SF also shows its people-friendly side.

Shunfeng Restaurant is not an "old brand", but it is an original restaurant that deals in seafood. In more than ten years of development and management, they have combined the cooking methods of southern seafood with the tastes of northerners, and also combined the cooking methods of Chinese and western vegetables to create many seafood dishes. If you want to be a modern gourmet and understand the new food culture of seafood, you should go to shun feng to find a feeling.

Specially recommended:

Grilled crayfish: The meat of raw crayfish may be difficult to pick out and may be wasted. Crayfish don't eat sashimi anyway. The most common food is steamed or roasted crayfish, seasoned with meat. Lobster with ribs, with red skin and white meat, looks appetizing and tastes delicious. However, there is also a very primitive practice, that is, "roasting". You only need to add some salt to taste more seafood.

Japanese Frozen Abalone: Abalone, if dried, a good abalone is definitely not lower than 500 yuan. Fresh abalone is much cheaper. The price of the new abalone in the restaurant is around a catty in 300 yuan. Slice the fresh abalone and wash it in the pot. It tastes delicious. Beijing Asen Abalone Museum has such a way of eating. Sliced abalone, seasoned and cooked with Japanese sauce, and then cooled. Japanese frozen abalone is a feature of SF, very trendy and delicious.

Stir-fried snails in Malaysia: countries and regions near the sea are good at cooking seafood, and are good at combining their own national habits with seafood to cook familiar, innovative and delicious dishes. For us, we should have the spirit of "takenism". Take the Malay seasoning-curry and fried rattle slices with fragrant leaves, which are very Malay, but for Dahan, the taste is very fresh.

Pearl in mussel shell: Scallop is a beautiful princess in shellfish. All kinds of seafood restaurants like to make scallops, and diners enjoy it. Harper's Princess Pearl by SF Express is a classic. Dice scallop meat, stir-fry it with green beans, diced ham and corn kernels, put the shell on one side of the plate with its mouth open, and sprinkle the fried gold and silver kernels inside and outside to make the pearl return to the clam shell. That sounds delicious.

Elephant pulling across the bridge: I don't like elephant pulling very much. Looking at its long nose, I always feel hairy. However, eating is another matter. Wash the elephant, cut it into pieces as clean as snow, cook it in the prepared broth, call it crossing the bridge, and then dip it in the juice. Elephant stalks are crisp, chewy and have no greasy taste. They taste very delicious.