Fangshan Hotel is an old-fashioned palace hotel. Located in Beihai Park, you can feel the royal style as soon as you enter the door. The lobby is dazzling with dragons and phoenixes, and even the waiters are full of superiority. ?
Fangshan Restaurant, formerly known as Fangshan Tea House, 1956 was changed to a restaurant dealing in court dishes, which is famous for its "Man-Han Banquet" at home and abroad. Fangshan Restaurant, the representative hotel of China court cuisine, has many master chef, pastry chefs, waiters and banquet designers.
The dishes that can't be ordered at zero are only set meals, which are exquisite in appearance and have their own allusions. Dream cookies, delicate and sweet pea yellow, and waist flower rolls are all very popular.
Because of its exquisite production, bright color and delicate taste, imitation food inherits the characteristics of "imperial food" in Qing Dynasty, such as freshness, crispness and tenderness. The main cuisines are dim sum in Qing dynasty, court banquet and Manchu-Han banquet (commonly known as emperor meal), which are well-known at home and abroad and deeply favored by tourists. The most famous imitation meal is "Man-Han Banquet". The Manchu-Han banquet selected precious materials such as mountain eight treasures, sea eight treasures, bird eight treasures and grass eight treasures, and adopted the techniques of Manchu-Han barbecue, Han stew, boiling and frying, which can be described as the essence of Manchu-Han north and south tastes and rich and colorful. A complete Manchu-Han banquet needs to be divided into 4-6 meals.
In order to meet the needs of different guests, the restaurant has also launched a "Man-Han Banquet Selection" meal, where guests can enjoy the beautiful scenery of the Man-Han Banquet after eating. In order to continuously explore and develop the famous palace dishes, Fangshan visited the Palace Museum many times, sorted out hundreds of dishes in Qianlong and Guangxu years in the voluminous Archives of Imperial Cuisine in Qing Dynasty, and refused to develop dishes such as "Swallowtail Peach Blossom Shrimp", "Yipin Tofu", "Sea Red Shark's Fin" and "Goldfish Duck's Foot".