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Gallery
Shallowed-fried Crispy Baby DuckDiscover the premium taste of our free-range baby duck bred for 25-30 days, the extremely tender baby duck is first marinated with garlic and other spices with a soft scald treatment, hang upright and pat it dry the outer layer of the duck skin, roast at a low temperature and deep-fry again with high-temperature until it turns flaming red, with a tangy aroma and a crispy taste.
Sous Vide Abalone with Crispy Scallions, Chilled Marinated Bamboo Shoots with Shrimp RoeSpecially selected scallions from Shandong Zhangqiu for a slightly spicy, sweet and crisp taste, fried at low temperature until it turns golden brown and crispy. The fresh abalone is simmered and cooked slowly in a mixture of aromatics for 5 hours at a temperature of 60 degrees until it becomes soft and tender. Ensure the appetizer whets your appetite as the crispy scallions go perfect with the scrumptious abalone.
SIR Tang Soup” Boiled Chicken Soup, Squab with Chicken Feet and HoneydewThe first mention of “SIR Tang Soup ” was a private recipe curated by grandfather of founder of China Tang, Sir David Wing-cheung Tang. Sir Shiu-kin Tang, a Hong Kong entrepreneur and philanthropist at that time. It evolved and was later adapted over time without losing the roots by the restaurant and now became a classic dish in China Tang Beijing. At China Tang Beijing, this dish is made by simmering a wide variety of premium ingredients such as three yellow chicken, chicken feet, pork shin and melon, stewed in a casserole with pure water for up to 8 hours and finished by adding melon. Concentrating the deep, complex flavors for an all-in-one, nourishing bite.
Shallowed-fried Crispy Baby DuckDiscover the premium taste of our free-range baby duck bred for 25-30 days, the extremely tender baby duck is first marinated with garlic and other spices with a soft scald treatment, hang upright and pat it dry the outer layer of the duck skin, roast at a low temperature and deep-fry again with high-temperature until it turns flaming red, with a tangy aroma and a crispy taste.
Sous Vide Abalone with Crispy Scallions, Chilled Marinated Bamboo Shoots with Shrimp RoeSpecially selected scallions from Shandong Zhangqiu for a slightly spicy, sweet and crisp taste, fried at low temperature until it turns golden brown and crispy. The fresh abalone is simmered and cooked slowly in a mixture of aromatics for 5 hours at a temperature of 60 degrees until it becomes soft and tender. Ensure the appetizer whets your appetite as the crispy scallions go perfect with the scrumptious abalone.
SIR Tang Soup” Boiled Chicken Soup, Squab with Chicken Feet and HoneydewThe first mention of “SIR Tang Soup ” was a private recipe curated by grandfather of founder of China Tang, Sir David Wing-cheung Tang. Sir Shiu-kin Tang, a Hong Kong entrepreneur and philanthropist at that time. It evolved and was later adapted over time without losing the roots by the restaurant and now became a classic dish in China Tang Beijing. At China Tang Beijing, this dish is made by simmering a wide variety of premium ingredients such as three yellow chicken, chicken feet, pork shin and melon, stewed in a casserole with pure water for up to 8 hours and finished by adding melon. Concentrating the deep, complex flavors for an all-in-one, nourishing bite.
Shallowed-fried Crispy Baby DuckDiscover the premium taste of our free-range baby duck bred for 25-30 days, the extremely tender baby duck is first marinated with garlic and other spices with a soft scald treatment, hang upright and pat it dry the outer layer of the duck skin, roast at a low temperature and deep-fry again with high-temperature until it turns flaming red, with a tangy aroma and a crispy taste.
Sous Vide Abalone with Crispy Scallions, Chilled Marinated Bamboo Shoots with Shrimp RoeSpecially selected scallions from Shandong Zhangqiu for a slightly spicy, sweet and crisp taste, fried at low temperature until it turns golden brown and crispy. The fresh abalone is simmered and cooked slowly in a mixture of aromatics for 5 hours at a temperature of 60 degrees until it becomes soft and tender. Ensure the appetizer whets your appetite as the crispy scallions go perfect with the scrumptious abalone.
