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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

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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+ Add Another Room

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

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We’re sorry, we have no individual rooms or suites available online to accommodate that number of guests. We would be happy to accommodate your group in multiple rooms. Please increase the number of rooms and reduce the number of guests in each room.

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

2 °C / 36 °F

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

dim sum

  • DIM SUM LUNCH

    Steamed Lobster Dumpling topped with Sea Urchin

    Steamed Shrimp Dumplings with Bamboo Shoots

    Steamed Shrimp & Pork Dumplings with Dried Scallops

    Steamed Shanghainese Pork Dumplings with Hairy Crab Meat

    Steamed Chicken Dumplings with Cashew Nuts & Dried Tofu

    Steamed Buns filled with Silken Salted Egg Yolk

    Steamed Vegetable Dumplings with Scallops & Mushrooms

    Steamed Brown Sugar Cake with Terminalia

    Steamed Rice Rolls with Barbecued Pork & Preserved Vegetables

    Steamed Rice Rolls with Mandarin Fish, Water Chestnuts & Celery

    Baked Buns filled with Barbecued Pork & Sweetened Apple

    Crispy Glutinous Rice Dumplings with Minced Chicken & Pear

    Pan Fried Foie Gras Dumplings with Chives Flaky Pastry with Black Pepper Minced Beef

    Crispy Spring Rolls with Crab Meat & Truffle Paste

    Flaky Pastry with Cumin Lamb & Crispy Leeks

    Fried Taro Dumplings filled with Chestnut & Roast Goose

    Baked Sesame Cakes with Minced JinHua Ham & Scallions 

  • LUNCH MENU

    Soup of The Day

    Steamed Shrimps with Glutinous Rice in Lotus Leaf

    Braised Eggplant Stuffed with Scallop in Spicy Plum Sauce

    Deep Fried Shrimp Toast

    Steamed Silken Egg with Dried Scallops & Crab Meat

    Pan Fried Fresh Abalone with Sautéed Yellow Bean Sprouts

    Tradition Beijing Style Crispy Sliced Fish with Sweet & Sour Sauce

    Steamed Cod Two Ways—Pickled Red Pepper & Termite Mushroom Paste

    Steamed Chinese Cabbage with Sliced Pickled Pork

    Steamed Minced Pork with Squid Ink, Salted Egg & Water Chestnuts

    Sautéed Sliced Pork with Chinese Yam in Soy Wine Sauce

    Braised Bean Curd with Sea Cucumber & Roasted Pork Belly

    Sautéed Chives with Chicken Fillet, Bean Sprout & Dried Shrimps        

    Braised Sliced Chicken with Bamboo Shoot in Sweet Vinegar Wine Sauce

    Wok Fried Chicken Fillet with Black Garlic & Dried Chili

    Wok fried Australian Wagyu Beef Tenderloin with Green

    Pepper & Mushrooms

    Poached Spinach in Soy Bean Broth

    Sautéed Kailan with Cantonese Sausages & Ginger Juice

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