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Number of Rooms: 1

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Room 4:

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Four Seasons Hotel

Beijing

Local Time

Local Temperature

11 °C / 52 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
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Dining

A LA CARTE

  • Dim Sum Lunch

    Available Daily from 11:30 am – 2:00 pm

     

    Steamed Dumplings Filled Conpoy and Fish Maw in Broth

    Steamed Mandarin Fish Dumplings with Ham and Celery

    Steamed Lobster Dumplings Topped Sea Urchin

    Steamed Shrimp Dumplings with Bamboo Shoot

    Steamed Shrimp Pork Dumplings with Dried Scallop

    Steamed Shanghainese Pork Dumplings with Hairy Crab Meat

    Steamed Seafood Dumplings with Vegetable

    Steamed Taro Roll Filled Glutinous Rice and Iberian Ham

     “Money Bags” Steamed Dumplings Filled with Black Cod and Crab Roe

    Steamed Glutinous Rice Wrapped in Lotus Leaf

    Steamed Vegetable Dumplings with Black Truffle

    Steamed Rice Rolls with Wagyu Beef and Fermented Bean

    Steamed Rice Rolls with Barbecued Pork and Preserved Vegetable

    Steamed Rice Rolls with Assorted Mushrooms and Bamboo Piths

    Pan-fried Rice Roll Filled with Black Truffle

    Chicken Congee with Sliced Abalone

    Pumpkin Congee with Diced Yam

    Marbled Century Egg and Salted Pork Congee

    Baked Sea Whelk Puffs with Pork and Portuguese Sauce

    Baked Whole Abalone Pastry with Diced Chicken

    Pan-fried Wagyu Beef Buns

    Baked Buns Filled Barbecued Pork and Sweetened Apple 

    Pan-fried Turnip Cake with Preserved Sausages

    Pan-fried Tofu Skin Rolls Filled with Cabbage and Glass Noodles

    Pan-fried Vegetarian Dumpling with Termite Mushroom

    Crispy Glutinous Rice Dumpling Filled with Minced Chicken and Pear

    Fried Lotus Root Pastry Filled with Asparagus Lettuce

    Oven-baked Fluffy Turnip Pastry

    Deep-fried Sesame Dumpling Filled with Salted Egg Yolk Paste

  • Barbecue & Appetiser

    Barbecued Suckling Pig

    Barbecued Pork with Lemon Honey

    Crispy Roasted Pork with Yellow Mustard

    Roasted Goose with Plum Sauce

    Marinated Foie Gras with “Shao Xing” Yellow Wine

    Yellow Mustard Cabbage Rolls with Spicy Sea Whelk

    Deep-fried Grass Carp with Sweet Soy Sauce and Jasmine Tea

    Roasted Grass Carp with Fermented Soya Beans and Chili

    Sliced Celery with Sichuan Peppercorn Oil and Dried Shrimp

    Marinated Jelly Fish with Aged Vinegar and Winged Bean

    Bamboo Clams with Preserved Vegetable

    Chilled Spicy Beef Tendon with Peanuts

    Beef Tripe with Basil, Black Pepper Sauce and Smoked Bamboo

    Chilled Pork Shank with Osmanthus Jelly

    Braised Pork Rib with Hawthorn

    Marinated Duckling with Soy and Sesame Oil

    Marinated Chicken with Preserved Egg in Spicy Chili Sauce

    Homemade Potato Noodles Rolled with Spinach and Sesame Sauce

    Assorted Mushroom with Bean Curd Skin in Chili Oil

    Beijing Style “Drink Companion” Mini Appetizers — Vinegar Cured Peanuts, Spiced Bean Curd Mousse, Black Bean Sprouts with Dried Shrimp

    Marinated Pressed Bean Curd with Spicy Sauce

    Lotus Root with Lily Bulb and Walnut

    Fried Shredded Black Mushroom with Sesame

    Pickled Radish Peel in Soy Lemon Sauce

    Chilled Crested Wheat Grass with Vinaigrette

  • Abalone & Sea Cucumber

    Braised Whole Yoshihama Japanese Abalone with Supreme Oyster Sauce (18 Heads)

    Braised Whole Yoshihama Japanese Abalone with Supreme Oyster Sauce (22 Heads)

    Braised Premier Japanese Abalone with Oyster Sauce (12 Heads)

    Braised Whole South African Abalone with Supreme Oyster Sauce

    Braised Japanese Sea Cucumber in Abalone Sauce(50 Heads)

    Braised Japanese Sea Cucumber with Organic Millet in Supreme Broth (50 Heads)

    Braised Sea Cucumber with Wild Rice in Golden Broth (50 Heads)

    Stir-fried Sea Cucumber and Minced Pork in Chili Sauce (50 Heads)

    Braised Japanese Sea Cucumber with Shandong Scallions (100 Heads)

    Braised Sea Cucumber with Fish Maw

  • Bird's Nest & Fish Maw

    Steamed Whole Pigeon Filled with Bird's Nest in Broth (24 Hours Advance Order)

    Steamed Dried Seafood in Superior Soup (24 Hours Advance Order)

    Braised Bird's Nest with Pea Sprouts

    Braised Bird's Nest with Egg White and Crab Meat

    Braised Bird's Nest with Shredded Fish Maw

    Braised Fish Maw in Oyster Sauce (8 Heads)

    Braised Fish Maw with Wild Rice in Golden Broth (8 Heads)

    Double-boiled Fish Maw with Black Garlic (8 Heads)

  • Soup

    Double-boiled Fresh Abalone with Wild Orchid

    Hot and Sour Fish Fillet Soup Served with Crisp Fish Skin

    Double-boiled Sea Cucumber with Marinated Preserved Cucumber

    Double-boiled Deer Tendon with Ginseng

    Double-boiled Conpoy with Matsutake Mushroom

    Double-boiled Morel Mushroom with Bamboo Piths and Brassica

    Double-boiled Fish Head with Chinese Herbs

    Double-boiled Sea Whelk with Pork

    Hot and Sour Squid Roe Soup with Minced Coriander

    Shrimp and Tomato Soup with Cucumber and Dough

    Shepherd’s Purse Bean Curd Soup with Crab Meat

    Hot and Sour Bean Curd Soup with Shrimp Wontons

    Minced Beef Soup with Mushroom

  • Live Seafood

    Hump Head Fish - Steamed with Soy Sauce, Poached with Seafood Soup, Braised with Bamboo Shoots and Mushrooms

     Spotted Garoupa / Panther Garoupa - Steamed with Soy Sauce, Poached with Seafood Soup, Poached with Chili Oil

    Marbled Goby - Deep-fried Served with Soya Sauce, Steamed with Soy Sauce, Steamed with Bamboo Shoots

    Australian Lobster - Braised Lobster with Supreme Soup, Sautéed Lobster with Spicy Sauce, Head and Claws Meat Poached in Congee, Braised Head and Claws Meat with E-fu Noodle

    Australian Baby Lobster - Pan-fried with White Wine and Red Pepper Braised in Supreme Broth, Steamed with Minced Garlic and Conpoy Chili Sauce Steamed with Egg White and Rice Wine

    Mantis Shrimp - Pan-fried with White Wine and Red Pepper Fried with Spicy Salt

    Australia Abalone - Boiled with Radish in Broth Sautéed with Coriander

  • Seafood

    Pan-seared Scallop with Sautéed Assorted Mushroom

    Sautéed Scallop with Walnut and X.O. Sauce

    Sautéed Fish Maw with Asparagus and Basil

    Sautéed Minced Egg with Fish Maw and Fresh Crab Meat

    Crispy Squid Filled with Minced Shrimp and Spicy Salt

    Wok-fried Sliced Sea Whelk with Honey Bean and Black Truffle

    Deep-fried King Prawns Coated with Wasabi - Mayonnaise Dressing and Mango 

    Wok-fried Prawns with Superior Soy Sauce

    Sautéed Prawns with Dried Chili and Black Garlic

    Sautéed Garoupa Fillet with Preserved Vegetables and Cucumber

    Steamed Garoupa Fillet with Ginger Scallions and Black Ham in Lotus Leaf

    Baked Black Cod with Sautéed Egg White

    Sautéed Spotted Garoupa Fillet with Seasonal Garden Greens

    Thousand-island Lake Fish Head - Boiled in Soup with Bean Curd or Sautéed with Scallion and Ginger or Steamed with Pickled Pepper 

  • Pork, Beef & Lamb

    Braised Wagyu Beef Cheek, Beijing Style

    Pan-fried Wagyu Beef Fillet with Volcanic Salt (100g)

    Slow-cooked Beef Short Rib with Red Dates

    Wok-fried Diced Wagyu Beef with Garlic and Scallion (175g)

    Sichuan Style Stewed Sliced Wagyu Beef with Vegetables

    Stewed Beef Brisket with Chinese Celery

    Braised Pork Belly with Abalone in Black Truffle, Soy Sauce

    Braised Pork Ribs, Wuxi Style

    ‘Lion’s Head’ Pork Dumplings with Cabbage in Broth

    Sweet Sour Pork with Preserved Fruit

    Sautéed Barbecued Pork with Green Beans and Crispy Rice

    Crispy Pork Belly with Ferment Shrimp Paste

    Sautéed Lamb Fillet and Peppers in Cumin Sauce Served with Sesame Cake 

  • Beijing Specialties

    Braised King Prawn, Beijing Style

    Braised Deer Tendon with Yam in Pot

    Sautéed Fresh Clam with Coriander

    Braised Yellow Croaker in Ginger Chili Sauce

    Slow Braised Yellow Croaker in Soy Bean Sauce Served in Pancake

    Braised Sliced Chicken and Fish Fillet, Bamboo Shoot with Rice Wine Sauce

    Sautéed Shrimp with Whelk and Squid, Beijing Style

    Stir-fried Prawns with Coriander

    Sautéed Prawn with Cabbage

    Stir-fried Sliced Lamb with Leek Served on Hot Stone

    Stewed Sliced Pork with Sour Cabbage in Casserole

    Baked Beef Tenderloin Served with Sesame Pie  

    Deep-fried Pork Balls

    Sautéed Diced Chicken with Chili and Peanuts

    Sautéed Assorted Vegetables, Shredded Pork, Omelette Served with Thin Pancakes

    Braised Cabbage with Chestnuts and Saffron

    Braised Eggplant with Garlic and Sweet Soy Paste

    Sautéed Cabbage with Dried Chili and Soy Sauce

    Braised Bean Curd with Shrimp Roe

  • Poultry

    Crispy Fried Chicken with Garlic

    Baked Chicken Filled with Black Truffle and Mushrooms (One Hour Advance Order)

    Baked Chicken with Rock Salt in Casserole (One Hour Advance Order)

    Beijing Roasted Duck (One Hour Advance Order)

    Boneless Chicken with Almond Flakes and Orange Sauce

    Stir-fried Diced Duck with Walnuts

    Braised Chicken with Straw Mushrooms in Pot

    Pan-fried Diced Chicken with Scallions

    Sautéed Chicken with Scallions and Fermented Soy Beans

    Sautéed Wild Duckling, Black Garlic in Casserole

    Crispy Fried Baby Pigeon 

  • Vegetable & Bean Curd

    Daily Selection of Fresh Garden Greens - Sautéed, Poached with Broth or Braised with Oyster Sauce, Poached with Soy

    Wok-fried Pea Sprouts with ‘Wu Liang Ye’ Liquor

    Sautéed Garden Greens with Garlic

    Boiled Garden Greens in Clear Chicken Broth

    Poached Vegetable Sprouts with Black Fungus and Tomato

    Simmered Baby Spinach with Wild Bamboo Pith 

    Poached Wild Fungus with Luffa in Chicken Broth

    Sautéed Shredded Potatoes with Celery

    Sautéed Potatoes with Porcini

    Steamed Chinese Yam with Termite Mushrooms

    Braised Homemade Bean Curd with Sliced Mushroom and Black Truffle Juice

    Steamed Bean Curd with Dried Shrimp and Salted Pork

    Braised Bean Curd with Beef Tendon and Chili Sauce

    Sautéed String Beans and Bamboo Shoot with Minced Pork

  • Rice & Noodle

    Fried Rice with Braised Assorted Seafood

    Fried Rice with Roasted Goose, Barbecued Pork, Shrimp, Taro and Preserved Vegetables

    Fried Rice with Pea and Minced Wagyu Beef

    Fried Rice with Salted Fish and Chicken

    Fried Wild Rice with Pine Nuts and Sour Chili Scallop

    Steamed Fried Rice Wrapped in Lotus Leaf

    Fried Rice and Minced Pork, Assorted Vegetable Served with Mushroom Soup

    Braised Vermicelli with Mushrooms in Fish Soup

    Shrimp Wontons with Noodles in Supreme Soup

    Braised Udon Noodles with Crab Meat and Lobster Soup

    Braised Noodles with Assorted Seafood and Dried Scallop Chili Sauce

    Sautéed Rice Noodles with Wagyu Beef in Soy Sauce

    Braised Noodles with Bean Sprouts and Shredded Goose

  • Northern Chinese Dim Sum

    Pan-fried Flour Rolls with Pork and Cabbage

    Pan-fried Salted Cake Filled with Minced Beef

    Steamed Dumplings Filled with Vegetable and Fungus

    Pan-fried Dumplings Filled with Seafood and Pork

    Thread Roll, Steamed or Deep-fried

    Homemade Beijing Dumpling (Select One Filling) - Pork and Seafood/ Pork and Cabbage/ Egg and Leek/ Beef and Carrot

    Pancake Rolled with Fried Dough Stick

    Shredded Pancake, Beijing Style

    Steamed Bun Filled with Pork and Black Fungus

    Fried Turnip Pudding with Shrimp Paste

    Fried Tip-end Noodles with Minced Pork and Green Beans

    Sautéed Chinese Pancake with Cabbage and Pea Sprouts

    ‘Cat’s Ear’ Noodles with Tomato and Egg

    Homemade Noodle with Minced Pork and Traditional Beijing Sauce

    Wide Noodles with Sautéed Pork Belly and Mushroom

    ‘Shanxi’ Knife-shaved Noodles with Beef Brisket Soy Broth

    Homemade Noodles with Eggplant Gravy

  • Dessert

    Chilled Pineapple Glutinous Rice Dumpling Coated with Coconut, Pineapple Sherbet

    Chilled Pumpkin Cream with Black Rice and Coconut Ice-cream

    Osmanthus Rice Cake Filled with Red Bean, Chilled Hawthorn Syrup

    Imperial Court’s Candy Combination

    Homemade Yoghurt, Beijing Style

    Chilled Soymilk Pudding with Black Sesame Cream

    Chilled Strawberry Sago Cream with Pomelo

    Chilled Mango and Sago Cream with Pomelo

    Double-boiled Bird's Nest with Almond Cream, Coconut Juice and Syrup

    Walnut Cream with Mashed Red Dates

    White Fungus Syrup with Peach Gum and Fresh Longans

    'Rain Flower Stone' Rice Gnocchi Filled with Black Sesame, Red Date Ginger Syrup

    Toffee Apple, Beijing Style

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