As spring draws to a close, it brings forth the beauty of nature. The Michelin-starred restaurant Cai Yi Xuan at Beijing Four Seasons Hotel showcases traditional Cantonese delights with an exquisite “Art Garden” setting. Upholding the philosophy of “eating with the seasons,” the restaurant carefully selects seasonal ingredients from various regions to present the “Taste of Artistry” seasonal menu, serving a delightful array of Cantonese dishes that unlock the flavors of spring.
Peeled Century Egg with Tofu and Chongqing Herbs
On this delicate plate, deep brown century eggs, creamy tofu, and vibrant green chongqing herbs meet in perfect harmony. The century egg is rich and flavorful, the tofu is smooth and melts in your mouth, and the chongqing herbs add a refreshing dynamism to the dish. The interplay of these three ingredients creates a rich texture that elevates an ordinary dining experience to a flavorful stage.
Imperial Crab Meat and Shepherd’s Purse Soup with Scallop Dumplings
The combination of ingredients highlights a perfect balance. Compared to the traditional shepherd’s purse soup made with tofu, the use of seafood enhances the natural flavors. After extensive testing, the culinary team has chosen deep-sea Russian imperial crab and handmade scallop dumplings, combining them with shepherd’s purse. The essence of mountain delicacies meets the fresh richness of the sea, culminating in a warm and soothing bowl of soup.
Three Shrimp Delight Rolls
Selected for their plump roe and tender flesh, the shrimp are paired with rich shrimp broth, skillfully emphasizing the natural flavors of the shrimp in layers, resulting in an even richer taste experience. The mixture is lightly pan-fried with egg white and rolled into auspicious shapes, delicately capturing the essence of the sea and lake. Adorned with rounded vinegar pearls, this dish subtly enhances the overall flavor, offering diners a delightful culinary journey.
Steamed Reservoir White Fish with Chicken Oil and Sand Onion
Swimming year-round in pristine waters, reservoir white fish offers firm, tender meat with a pure essence of nature. Sand onion, imbued with the aroma of the grasslands, adds a lively vigor to the dish. The selected chicken oil permeates the fish during steaming, enriching it with a robust flavor and providing a silky texture.
Beijing Roast Duck with Two Preparations, Accompanied by Tianjin Pancakes and Chive Duck Spring Rolls
As a treasured gem of Beijing’s culinary culture, Beijing roast duck has been refined over centuries, resulting in succulent duck meat with deep flavors. Tianjin pancakes, a traditional delicacy, are thin and crispy, complementing a variety of fillings. The head chef ingeniously combines these two culinary icons, rolling the tender duck into pancakes with scallions for added flavor, creating a harmonious blend of tradition and innovation that narrates a delicious new chapter of cultural fusion.
The Four Seasons Hotel Beijing presents a menu that captures the essence of spring, skillfully marrying spring freshness, tenderness, and vibrant colors. From April 7 to May 31, Cai Yi Xuan will showcase the natural freshness of spring on your plate, inviting you to savor the unique flavors of the season. Multiple Four Seasons Hotels across Greater China will also offer their own exclusive “Taste of Artistry” menus, integrating the spirit of spring into every carefully crafted dish. Treat your taste buds to an exquisite experience!
