Yi House restaurant
Yi House Restaurant is located at No.706 Houjie 1 No.798 Art District, No.2 Jiuxianqiao Road, Chaoyang District. It feels like the cafeteria of the hotel. Don't think that there is no delicious food in the cafeteria. Although the on-site cooking buffet is slow, it tastes good. The food in the restaurant combines the characteristics of Chinese and western food, and the dishes in the restaurant are not heavy, which is very suitable for one person to eat.
Going to this restaurant was attracted by the outdoor dining area of an outdoor garden. In the art district of Beijing, the restaurant still has a little more artistic flavor. The service of the restaurant is good. The enthusiasm of the waiters is not lost to social catering, but they have a kind of mutual respect and affinity.
One post salad: fennel, green apple, hazelnut, walnut kernel and fresh wolfberry.
Fresh seafood platter: each set meal has a seafood platter, which imports fresh oysters, Madagascar prawns, Alaskan crab feet and various shellfish, but it is not suitable for the three sauces served in restaurants. It is not as fresh and salty as the sauce with Japanese cuisine, showing the unique aroma of brewing sauce, and the position of western food pays more attention to the cream of China Resources.
Homemade shrimp slices in lobster soup: The taste is my favorite, especially delicious. There is a layer of shrimp lycopene floating on the surface of the soup, and there is no strong milk smell that I want to walk away from it, but the silky feeling makes me like it. The golden crispy homemade shrimp slices are crispy in the mouth without any greasy feeling. When the natural aroma of grain and lobster soup are put together, all kinds of tastes are stimulated in an instant.
Snail baked with vanilla, garlic and lemon: a snail, if it is in Chinese food, may be called garlic or garlic, but western food is different. It should be called garlic snail with French bread. Delicate, soft and refreshing is this snail.
Oil-sealed duck leg coix seed with homemade pickled raspberry gravy: the combination of sour radish, sour carrot and coix seed makes the oil-sealed duck leg refreshing, and the fried duck leg is purplish red, coated with raspberry gravy, without the peculiar fishy smell of ducks.
Steamed beef ribs with butter and potatoes with summer vegetables: although the fiber of beef ribs is relatively thick, the mixture of meat, mucosa and fat is particularly good, with soft meat and pleasant aroma. Delicate mashed potatoes absorbed the taste of slow stew juice. The crispness of vegetables makes the roughness of beef suddenly disappear.
Roasted Suckling Pig Burger: I feel that the traditional food in China has been Hamburg recently, and I have just tasted the roast duck burger and come to taste the roast suckling pig burger. Bamboo charcoal bread is the skin of hamburger, that is, croissants are baked into crispy skin, which is a bit like bamboo charcoal. The roast suckling pig meat was chopped into the same shape as the meat in a Chinese hamburger, and shredded sauerkraut, arugula and mustard sauce were mixed together and sandwiched between bread. French fries with tomato sauce, yellow and red ingredients, put in a white container, bright color.
Tonghitomi cuisine
Tong Seafood Cuisine provides "the ultimate Japanese buffet" for discerning diners. More than 170 kinds of gourmet feasts emphasize excellent fresh raw materials, with unique creativity, combining Chinese and western seafood cooking methods, carefully collecting fresh ingredients in the season, cooking exquisite and delicious seasonal delicacies, and leading diners to fully appreciate the art of conveying the essence of nature through food.
The huge Japanese ukiyo-e picture scroll and walnut-colored overall decoration in sogo, a seafood restaurant, enable guests to enjoy the top Japanese delicacies in a fashionable and modern Japanese atmosphere and present the most exquisite Japanese cooking art for guests. The elegant private rooms in the restaurant allow guests to enjoy the exclusive food experience, creating an atmosphere of unlimited social interaction.
Beef is the main meat product in Japan, and it must be tasted in Japanese restaurants. The quality of beef, like sushi and sashimi, is an important criterion for evaluating restaurants. Iron plate filet mignon, French red wine beef tongue and iron plate beef tendon are three dishes with great differences in taste and taste. It is best to choose medium-rare steak, so that you can eat the steak more tender. Beef tendon is more delicious than steak, and the rubbery texture of tendon is far better than that of pure meat; The part of the cow with the least original flavor is delicate and smooth, and the delicacy of the cow tongue comes from the fact that the cow is a ruminant, has a large amount of exercise and has special physical conditions.
Sashimi platter: The salmon is large and the texture of the fish is clear and beautiful, which means that only one kind of belly meat is lacking. It would be perfect if all six parts of the salmon were ordered. The juice mixed with mustard and soy sauce will naturally have different tastes, and mustard is the best if it is fresh and ground. Pickled ginger in Stichopus japonicus is an ingredient to restore the taste. If you can't tell the taste of the ingredients in Stichopus japonicus, it is definitely a wise choice to eat a little pickled ginger every time you finish one ingredient.
Secret Japanese white eel: the color sauce is red and shiny, with a fresh, sweet and salty taste blended in it.
Baked oysters with cheese: the flavor of cheese and thousand island sauce is slightly sour, making a special oyster.
In order to reflect the uniqueness of the banquet cuisine, the top ingredients are selected for the seafood cuisine, such as the specially selected belly tuna sashimi with fresh and smooth meat and rich flavor, which is rich in DHA unsaturated fatty acids.
In order to keep the original flavor of precious food, the ingenious chef cooks it skillfully, hoping that the gourmets in Beijing can enjoy the most fashionable food brought by the exclusive banquet.
Xishier ST beef steak
West 12th Street Steak (W 12 steak) originated in Illinois, USA. Its predecessor was a small steakhouse founded by small farmer old Williams in 1898 in a small town near Chicago. He used his own unique formula and the best beef to roast delicious steaks.
With the change of time, the town no longer exists, but the delicious steak of old Williams is still unforgettable. Now old Williams' unique steak taste has been introduced to China by his descendants. In order to commemorate old Williams, we will continue to use the long-established brand "West Twelfth Street" ...
In the steakhouse on West 12th Street, you can order the main meal and enjoy the buffet food for free. The buffet food includes American salads, western hot dishes, western thick soup, various fruits, chocolate fountains, little seafood, desserts and so on 150.