Speaking of buffets in Beijing, most of them are in hotels. The prices of social catering buffets are not cheap, but you get what you pay for. I would like to recommend a few unique buffets to everyone.

Yi House Restaurant Yi House Restaurant is located in Yiyi Hotel, No. 1, 706 Back Street, No. 2 Courtyard, Jiuxianqiao Road, Chaoyang District, Chaoyang District. It feels like the hotel's buffet restaurant. Don't think that the buffet restaurant must not have delicious food, freshly cooked

Although the buffet is slow, the taste is still good.

The restaurant's food combines the characteristics of Chinese and Western food. The portions of the restaurant's dishes are not large, which is very suitable for one person.

When I went to this restaurant, I was attracted by the outdoor dining area in the outdoor garden. In the art district of Beijing, the restaurant has a bit more artistic flavor.

The service in the restaurant is good. The enthusiasm of the waiters is not inferior to that of social catering, but there is more mutual respect and affinity than them.

Yiyi Salad: fennel, green apple, hazelnuts, walnuts and fresh wolfberry.

Fresh seafood platter: Each set meal comes with a seafood platter, including imported fresh oysters, Madagascar prawns, Alaskan crab legs and various shellfish, but it is not suitable for those who like the three sauces provided by the restaurant.

It is not as salty as the sauce that goes with Japanese food, but has the unique aroma of brewed sauce. Western food pays more attention to the richness of cream.

Homemade shrimp crackers in lobster bisque: I like the taste, it is particularly delicious. The astaxanthin in the lobster floats on the surface of the soup. There is no strong milky smell that makes you want to walk away when you smell it.

But it’s the silky feel that makes me love it.

The golden and crispy homemade shrimp crackers are crispy in the mouth without any greasy feeling. The natural aroma of grain and lobster soup are put together, and various tastes are stimulated in an instant.

Baked snails with herbs, garlic and lemon: A dish of snails. If it is Chinese food, it may be called garlic or garlic, but in Western food, it should be called garlic snails with French bread.

Delicate, soft and refreshing is this snail.

Confit duck legs with barley and homemade pickled vegetables and mixed berries gravy: The combination of sour radish, sour carrots and barley makes the confit duck legs refreshing. The duck legs are fried to a maroon color and coated with mixed berry gravy, without the unique fishy smell of the duck.

.

Slow-cooked Beef Ribs with Butter Potatoes and Summer Vegetables: Although the beef ribs have relatively thick fiber, the meat, mucous membrane, and fat are blended particularly well, making the meat soft and fragrant.

Delicate mashed potatoes soak up the flavor of the simmering juices.

The crispness of the vegetables makes the roughness of the beef disappear immediately.

Roast Suckling Pig Burger: I feel like traditional Chinese food has been transformed into burgers recently. I just tasted the Roast Duck Burger and now I want to try the Roast Suckling Pig Burger.

Bamboo charcoal bread is the crust of the burger, which is a croissant that has been grilled until the crust is crispy, a bit like bamboo charcoal.

The roasted suckling pork is chopped into a shape like the meat inside the roujiamo, and shredded sauerkraut, arugula and mustard are mixed together and sandwiched between the buns.

The French fries are paired with tomato sauce, and the yellow and red ingredients are placed in a white container with bright colors.

Hitomi HITOMI Cuisine Hitomi Seafood Cuisine provides picky diners with the "extreme version of Japanese buffet". More than 170 kinds of gourmet feasts emphasize the finest fresh ingredients, with unique creative ideas, combining Chinese and Western seafood cooking techniques, and carefully collecting seasonal ingredients.

Using fresh ingredients and cooking exquisite and delicious seasonal dishes, diners can fully appreciate the art of conveying the essence of nature through food.

The huge Japanese Ukiyo painting scrolls and the overall walnut-colored decoration in Hitomi Seafood Restaurant Sogo allow guests to enjoy the most top-notch Japanese delicacies in a fashionable and modern Japanese atmosphere, and present the most exquisite Japanese cooking art to guests.

The elegant private rooms in the restaurant allow guests to enjoy exclusive culinary experiences, creating an atmosphere of unlimited social interaction.

Beef is the main meat product in Japan. You must taste beef when you go to a Japanese restaurant. The quality of beef is just like the quality of sushi and sashimi. It is an important criterion for evaluating restaurants.

Sizzling filet mignon, French red wine beef tongue and sizzling beef tendon are three dishes with very different tastes and textures. It is best to choose medium-rare steak, so that the tenderness of the steak can be better tasted; beef tendon is more delicious than steak

The gelatinous texture of the tendon is far better than that of pure meat; the beef tongue is the part of the cow with the smallest flavor, and is delicate and smooth. The delicateness of the cow tongue comes from the fact that cows are ruminants, exercise a lot and have special physical conditions.

reason.

Sashimi platter: The salmon pieces are large and the texture of the fish is clear and beautiful. However, I feel that only one type of fish is lacking in belly meat. It would be perfect if all six parts of the salmon were available.

The juice made with mustard, soy sauce, etc. will naturally have a different taste. It is best if the mustard is freshly ground.

The pickled ginger in sea cucumber is an ingredient that restores the sense of taste. If you can't tell the taste of sashimi ingredients, it is definitely a wise choice to eat a little pickled ginger every time you finish one ingredient.

Secret Japanese white eel: red and shiny in color, with fresh, sweet and salty flavors blended inside.

Baked Oysters with Cheese: The taste of cheese and Thousand Island Sauce is slightly sour, making it a unique oyster.

In order to reflect the uniqueness of exclusive banquet cuisine, Hitomi Seafood Cuisine selects top-quality ingredients, such as specially selected middle belly tuna sashimi with fresh and smooth meat and rich flavor, which is rich in DHA unsaturated fatty acid.