As temperatures drop and Beijing settles into winter, the city's restaurants are rolling out heartwarming seasonal menus. From creative twists on traditional dishes to indulgent international flavors, this year's offerings reflect the comfort and creativity of the culinary scene.
Chef Li Xiang from Xin Ming Yuen brings several new dishes to warm the cold season. The Ancient Recipe Lamb Brisket Claypot with Winter Bamboo Shoots and Mushrooms and the Flower Mushroom and Goose Feet Claypot are the must-try. Goose feet with their tender, gelatinous skin warms the stomach and stimulates the appetite. This season's special is the Passion Fruit Glazed South African Abalone. Fresh, plump South African pearl abalone is fried to a crispy golden brown, then topped with house-made passion fruit glaze and baked.
