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Hilton Beijing Wangfujing Announces New Menu Launching at Chynna
New Taste at Chynna Restaurant
July 01, 2012
BEIJING - Hilton Beijing Wangfujing today announced the new menu launching at Chinese restaurant.
A fine selection of creative new dishes awaits you at Chynna now!
With over 20 years' master experience, Chynna Executive Chef Daniel Jiang and his experienced culinary team have been developing new recipes for more than 3 months, and refining them through numerous guest food tasting events. The new menu boasts a wide range of Cantonese and Beijing specialties with an ever-changing variety of seasonal delights; it is separated by 15 main categories which are produced using fresh locally sourced ingredients.
You will find the signature "Beijing healthy roast duck" the "Shunde style baked fish head in casserole" for traditional Chinese cuisine or try the innovative "Fried cod fish fillet with Bali island sauce," one of the Chef's favorites. Start the meal with "marinated sliced conch meat with shallot oil" or "Luo Han vegetarian salad." Two innovative soups-"silken tofu and matsutake mushroom soup with wolfberry" and "Ostrich tendon soup with eucommia and Ba Ji" are carefully prepared using noble Chinese herbs. The entire menu further expands through the choices of seafood and fish in various cuisines.
Meat lovers will be amazed by the taste of "Stewed pork rib with sweet and sour sauce" which is made of the special vinegar from Zhenjiang and the healthy "Wok fried ostrich and tea tree mushroom with sweet and hot sauce"; you can choose from the ever-favorite "Cantonese fried rice" or traditional "Beijing style noodles with soy bean paste" or try the dumplings made with pork and fresh seafood. Finally, fusion desserts will delight you with such highlights as the "Wu Liang Ye ice cream", "chilled mango sago cream with pomelo" and "mango with olive oil sorbet."
Media can access additional information about Hiltong Beijing Wangfujing at www.hiltonglobalmediacenter.com/wangfujing.
Hilton Beijing Wangfujing
+86 010 5812 8888
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