Beefing up Beijing's fine dining
By Todd Balazovic | China Daily | Updated: 2011-03-03 07:55
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From left to right: Poached Tajima 9 plus wagyu beef at Aria restaurant, served with a savory mixture of mushrooms, shallots, pancetta and potatoes; Surf and turf au poivre at CRU Steakhouse. Provided to China Daily |
As Beijing's luxury market continues to grow so too do people's palates for fine dining.
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