Beijing restaurants roll out menus for Spring Festival

The Peninsula Beijing launches a special Dragon Spirit Afternoon Tea inspired by paper-craft artist Liu Tong. The hotel's pastry chefs have created delightful desserts inspired by Liu's paper-art creations and classic Chinese New Year flavors. The highlight is a chocolate dragon, reminiscent of Liu's nine Dragon Spirit Wall installations showcased in the lobby. Additionally, the Peninsula Art Gallery is hosting an exclusive exhibition featuring artworks by Liu.

At the one-Michelin-starred restaurant Jing Yaa Tang, chef Li Dong presents a special set meal designed for four to six people to come together and celebrate the Spring Festival. A highlight of the menu is the restaurant's renowned roasted Peking duck, a culinary masterpiece prepared using wood from the jujube tree, offering an unforgettable dining experience. The restaurant also launches a takeaway set meal for four to six people.

Xin Ming Yuen introduces traditional Cantonese cuisine to Beijing diners with an array of special dishes, each embodying freshness, delectable flavors, and auspicious wishes. Among the must-tries are the braised fish head and chef Li Xiang's signature crispy chicken, ensuring a memorable dining experience.