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Numbers of Nights: 1

Number of Rooms: 1

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Adults

Children (0-12 yrs)

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Room 1:

Adults

Children (0-12 yrs)

Room 2:

Adults

Children (0-12 yrs)

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Room 3:

Adults

Children (0-12 yrs)

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Room 4:

Adults

Children (0-12 yrs)

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To add more than 4 rooms, please call +86 (10) 5695 8858. Toll Free Telephone Numbers By Country

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If you require assistance, please contact the Hotel directly at +86 (10) 5695 8858 or our Toll-free numbers by country .

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Four Seasons Hotel

Beijing

Local Time

Local Temperature

8 °C / 46 °F

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

A La Carte

cai yi xuan
  • CHINESE BARBECUE & APPETIZE

    Cantonese barbecued suckling pig

    Cantonese barbecued pork with lemon honey

    Cantonese roasted goose served with plum sauce

    Cantonese crispy roasted pork belly

    Chef 's signature appetizer

    Deep fried bean curd with chili and spicy salt

    Marinated cucumber and jelly fish with aged balsamic vinegar

    Marinated chicken with preserved egg in Sichuan spicy peanut sauce

    Marinated foie gras with ShaoXing yellow wine

    Beijing style yellow mustard cabbage rolls with spicy sea whelk

    Deep fried grass carp with sweet soy sauce and jasmine tea

    Braised pork rib with hawthorn

    Chilled Kagani crab meat with cold marinated fresh abalone

    Homemade potato noodle spinach roll with sesame paste

    Marinated cauliflower with black truffle sauce

  • ABALONE & SEA CUCUMBER

    Braised whole Yoshi Hama Japanese abalone with supreme oyster sauce

    Braised whole Yoshi Hama Japanese abalone with supreme oyster sauce

    Braised whole South African abalone with supreme oyster sauce

    Braised Japanese sea cucumber with abalone sauce

    Braised Japanese sea cucumber with wild rice in golden broth

    Braised Japanese sea cucumber with scallion sauce and barley

    Braised foie gras with sea cucumber in abalone sauce

    Double boiled fish maw with black garlic

    Braised supreme fish maw with abalone sauce

    Dried seafood delicacy— abalone, sea cucumber, fish maw, mushroom and dried scallops

    Braised fish maw in thick broth

    Stewed fish maw with crab meat in superior chicken broth

  • BIRD' S NEST

    Steamed whole pigeon filled bird's nest in broth (24 hours advance order)

    Braised bird's nest with supreme broth and pea sprouts

    Braised superior bird's nest with supreme broth

    Double-boiled superior bird's nest with morel mushroom

    Braised bird's nest with crab meat in supreme chicken broth

    Steamed egg with bird's nest and dried scallop

    Braised bird's nest with chicken in supreme broth

  • SOUP

    Double boiled chicken soup with sarcodon aspratus and yam

    Double boiled sea cucumber with kelp

    Double boiled Yunnan Matsutake with fish maw and wild bamboo pith

    Double boiled dried scallop soup with caterpillar mushroom and cabbage

    Double boiled sea cucumber with Jinhua ham and brassica

    Double boiled morel mushrooms with wild bamboo pith and brassica

    Hot and sour fish soup served with crispy fish skin

    Shrimp and tomato soup with cucumber and shaved flour dough

    Lobster wonton Shepherd's purse tofu soup

    Hot and sour squid roe soup with minced coriander

    Sweet corn soup with crab meat

  • LIVE SEAFOOD

    Hump Head Wrasse

    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

    Alaskan King Crab

    Steamed with Chinese Rice Wine

    Pan-fried crab leg, sautéed crab meat with egg white

  • SEAFOOD

    Sautéed king prawns with black garlic and dried chili

    Deep fried prawns coated with wasabi mayonnaise and mango

    Sautéed lobster with crab meat and spicy sauce

    Crispy lobster with salted egg yolk and pine nuts

    Deep fried stuffed crab shell with its own flesh

    Braised crab with glass vermicelli, shrimp caviar in clay pot

    Sautéed scallop with caramelized walnut in spicy conpoy sauce

    Wok fried sliced sea whelk with honey bean and black truffle

    Pan fried star garoupa fillet in superior soy sauce

    Sautéed star garoupa fillet with black fungus and lily bulbs

    Steamed star garoupa fillet with egg white and crab meat

    Sautéed white eel fillet coated with osmanthus honey sauce

    Steamed cod fillet with preserved vegetables and bean curd skin

  • MEAT

    Soy braised pork belly with abalone and black truffle sauce

    Braised pork ribs, WuXi style

    Stewed 'Lion's head' pork dumpling with cabbage leaf rich in broth

    Sweet sour pork with strawberry and preserved fruit

    Braised beef cheek with cumin and crispy squid ink rice cracker

    Sautéed Australian Wagyu beef with morel mushrooms and green pepper

    Steamed minced beef with water chestnuts and dried orange peel

    Sichuan style stewed beef with vegetables in spicy sauce

    Stewed beef brisket with white pepper and minced Chinese celery

    Slow cooked beef short ribs with red dates

    Sautéed Australian Wagyu beef with sliced garlic and fennel

    Baked sesame pastry filled with wok fried lamb fillet, peppers & cumin

  • POULTRY

    Baked chicken with sesame, ginger & scallion

    Deep fried crispy chicken

    Sautéed diced chicken with chili and peanuts

    Sautéed chicken with fermented soy beans and scallion in casserole

    Traditional Peking Duck (One hours advance order)

    Wok fried minced duck with water chestnut, pine nuts in lettuce cup

    Wok fried spicy sliced duck with crispy taro

    Steamed foie gras with black mushroom in abalone sauce

    Roasted tender pigeon

  • BEIJING SPECIALTIES

    Braised king prawn, traditional Beijing style

    Stir fried prawns with coriander

    Wok fried prawns with cabbage

    Braised yellow croaker in soy sauce served with traditional pancake

    Braised sliced chicken, fish fillet, bamboo shoot with rice wine sauce

    Braised diced eel with sweet sour sauce

    Braised sole fish with diced ginger and bamboo shoot in sweet chili sauce

    Stewed sliced pork with pickled sour cabbage in casserole

    Deep fried pork balls coated with soybean paste

    Wok fried sliced lamb with leek served on hot stone

    Crispy boneless lamb ribs, Beijing style

    Braised bean curd with shrimp roe

    Braised wheat gluten with porcini in soy sauce

    Braised eggplant with garlic in sweet vinegar soy sauce

    Deep fried egg crepe filled with minced pork

  • VEGETABLE & BEAN CURD

    Wok fried pea sprouts with 'Wu Liang Ye' liquor

    Poached baby cabbage and Matsutake in clear chicken soup

    Poached vegetable sprouts with black fungus and tomato

    Wok fried Kale with garlic and crispy pork fat

    Sautéed string beans with bamboo shoots and minced pork

    Soy braised bean curd with morel mushrooms and lily bulbs

    Steamed Chinese yam with termite mushroom

    Sautéed shredded potatoes with celery

    Braised bean curd with beef tendon in spicy sauce

    Stewed bean curd with dried shrimps and salted pork in clay pot

    Sautéed Iberian ham with Yunnan green pepper and porcini

    Sautéed garden greens with salted fish

    Steamed whole tomato with filled mushrooms, ginkgo nuts & pumpkin sauce

    Braised eggplant and bean curd skin with spicy sauce in casserole

  • RICE & NOODLE

    Chef’s special fried rice with seafood

    Baked rice with minced pork and shredded turnip topped terminalia

    Steamed fried rice with dried scallop wrapped in lotus leaf

    Stewed rice with crabmeat and dried scallops, melon cubes in broth

    Cantonese shrimp wonton noodles in supreme soup

    Fried flat rice noodles with Australian wagyu beef and bean sprout

    Minced beef fried rice with green bean and preserved vegetable

    Braised diced sea cucumber and chicken fried rice with abalone sauce

    Vegetarian fried rice with mushroom and black truffle paste

    Braised flat noodles with abalone sauce and shrimp roe

    Braised udon noodles with crab meat in lobster broth

    Wok fried noodles with bean sprouts and shredded barbecued pork

    Braised rice noodles with mushroom and sliced star grouper fillet in fish broth

  • NORTHERN CHINESE DIM SUM

    Pan fried beef pancake

    Pan fried dumplings filled with seafood and pork

    Homemade Beijing style dumplings (select one filling) — pork and seafood, pork and cabbage, egg and leek

    Wok fried tip-end noodles with minced pork and green beans

    Baked bun

    Steamed cornmeal dumplings filled with termite mushroom

    Sautéed pancake julienne with cabbage and pea sprouts

    Homemade noodles with minced pork and fermented soybean paste

    Wide noodles with sautéed pork belly and mushrooms

    'Shanxi' knife-shaved noodles with beef brisket in soy broth

  • DESSERT

    Imperial homemade candy & pastries combination

    Homemade yoghurt, Beijing style

    Chilled mango and sago cream with pomelo & mango ice-cream

    Walnut cream with mashed red dates

    'Rain flower stone' rice gnocchi filled with black sesame, red dates & ginger syrup

    Hot toffee apple, Beijing style

    Sautéed egg custard, traditional Beijing style dessert

    Sweetened almond cream with egg white and lotus seeds

    Double boiled Chinese pear with snow lotus seed and red date

    Double boiled superior bird's nest served with almond cream or coconut milk

    Sweetened red bean cream with dried orange peel and baked rose raised cake

    White sesame panacotta with cherry compote

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