Cai Yi Xuan - Four Seasons Beijing
Beijing
Cai Yi Xuan is Four Seasons Hotel Beijing’s Cantonese restaurant, with a menu that also draws on Beijing, Tianjin and Teochew cooking. Chef Li Qiang, originally from Tianjin, leads the kitchen, combining regional traditions with seasonal ingredients. Both a tasting menu and à la carte dishes are offered. Dim sum features alongside seafood and carefully prepared meat dishes. Signature examples include wok-fried Wagyu beef with aged tangerine peel and lily bulbs, poached chicken with grated ginger, and lobster with two styles of garlic. Chaozhou preserved vegetables accompany marinated cuttlefish, while steamed snow crab is flavoured with aged rice wine. The restaurant serves lunch and dinner within the hotel’s Chaoyang setting.