Tel: 0 10-65070554 65022443

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

Transportation: No.731,No.815, No.847, No.302, No.402 and No.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, dragons, tigers and phoenixes, roast suckling pigs, winter melon cups, goo old meat and so on.

10 years ago, a restaurant was opened on the North Road of East Third Ring Road, named after a mountain in Guangdong, called shun feng Restaurant. In the 1990s, when the catering industry in Beijing was full of vigor and vitality, this restaurant named after the mountain peak was really beautiful, and it became a communication place for the upper class in Beijing, and also became a symbol of businessmen's status of inviting guests to dinner. There was even a joke that "if you invite a meal in shun feng, the business will be half done". Although the joke was exaggerated, the scenery in shun feng was really indelible.

The overall decoration of shun feng environment is ingeniously matched with lighting, which makes it look 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 to speed up service efficiency.

Shun feng not only provides seafood dishes, but also small fry, and provides morning tea and midnight snack in the morning and evening, providing all-weather service for consumers. The luxurious shun feng also shows its people-friendly side.

Shun feng Restaurant is not an "old brand", but it is the original restaurant that deals in seafood. In more than ten years' development and operation, they have combined the methods of cooking seafood in the south with the tastes of northerners, and also combined the methods of cooking vegetables in China and the West, creating many seafood dishes. If you want to be a modern gourmet, and want to know about seafood, a new food culture, you should go to shun feng to find your feelings.

Specially recommended:

Baked crayfish: It may be difficult to pick the meat from raw crayfish, and it may be a waste. Anyway, crayfish don't eat sashimi. The most common thing to eat is steamed or baked crayfish, which is seasoned into the meat. The lobster with open edges has bright red skin and white meat, which looks very appetizing and tastes delicious. However, there is also a very primitive practice, that is, "roasting", which only needs to add some salt to taste and taste more seafood.

Japanese frozen abalone: abalone, if dried, a good abalone must be no less than 500 yuan. Fresh abalone is much cheaper. The price of new abalone in the restaurant is about a catty in 300 yuan. Slicing fresh abalone and washing it in a pot is delicious. There is such a way to eat it in Beijing Asen Abalone Museum. Sliced abalone, seasoned with Japanese sauce and cooked, and then cooled, Japanese frozen abalone is a characteristic of Shunfeng, which is very trendy and delicious.

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

Pearl from clam shells: Scallops are beautiful princesses in shellfish. All kinds of seafood restaurants like to cook scallops, and diners enjoy it. Shun feng's Haber's dish of returning pearls is classic in meaning. Cut the scallop meat into cubes, 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, so as to return the pearl to the clam shell. Sounds delicious.

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