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Published on : Saturday, July 9, 2016
Summer is a time for fresh flavors straight from the garden, of light, satisfying dishes that combine the very best produce with the finest ingredients. At Cai Yi Xuan at Four Seasons Hotel Beijing, the chefs are renowned for creating imaginative meals that capture the essence of the season for a truly unique culinary experience. Indulge this summer with Cai Yi Xuan’s brand-new vegetarian menu that features the very best of what nature has to offer.
Using seasonal delicacies such as white asparagus, gorgon fruit, matsutake and mushrooms from Yunnan Province, Cai Yi Xuan’s talented chefs create memorable meals that will impress even the most discerning guest. Whet the appetite with chilled white asparagus served with plum sauce and soy, or marinated mini tomato with shaved mint plum ice before diving into a bowl of double-boiled white fungus in vegetarian consomme, or braised minced white gourd soup with sliced bamboo pith and telosma cordata.
Feast on the flavours of wok-fried green pea with gorgon fruit and camellia oil, sauteed Yunnan crease green pepper with porcini and minced garlic, braised eggplant rolls with basil and soy wine sauce in casserole, or steamed luffa with porcini with sea salt and oil. Sample boiled buckwheat noodles and vegetable served with assorted mushroom soybean paste, and enjoy a taste of dim sum with cattail vegetarian wonton with minced celery before finishing with the sweet sensations of homemade watermelon sherbet with plum powder and green bean cake, or water chestnut syrup with lemon and osmanthus, purple Chinese yam cake filled red date paste.