What are the delicious buffets in Beijing?

Speaking of buffets in Beijing, most of them are in hotels, and the price of social catering buffets is not cheap, but you get what you pay for. I'll recommend some special buffets to you.

Yi cabin restaurant

Yizhai Restaurant is located at the back street of 798 Art District, No.2 Jiuxianqiao Road, Chaoyang District 1, 706. It feels like a hotel cafeteria. Don't think that there is nothing delicious in the canteen. Although the live buffet is slow, it tastes good. The food in the restaurant combines the characteristics of Chinese and western cuisine, and the dishes in the restaurant are not the same, which is very suitable for one person to eat.

Going to this restaurant was attracted by the outdoor dining area of an outdoor garden. In Beijing's art district, restaurants are still a little more artistic. The service in this restaurant is very good. The waiter's enthusiasm is not lost to social catering, but there is a kind of mutual respect and affinity.

Fennel, green apple, hazelnut, walnut kernel and fresh medlar.

Fresh seafood platter: each set meal has a seafood platter, which imports fresh oysters, Madagascar prawns, Alaskan crab feet and various shellfish, but it is not suitable for the three sauces served in the restaurant. Unlike the sauce of Japanese cuisine, it is fresh and salty, showing the unique aroma of brewing sauce, and the positioning of western food pays more attention to the cream of China Resources.

Lobster soup homemade shrimp slices: taste is my favorite, especially delicious. There is a layer of shrimp lycopene floating on the surface of the soup. There is no strong milk smell that makes me want to leave it, but the silky feeling makes me like it. Golden crispy homemade shrimp slices, crispy at the entrance, without any greasy feeling. When the natural aroma of grain and lobster soup are put together, various flavors are instantly excited.

Roasted snail with vanilla, garlic and lemon: A snail, if in Chinese food, may be called garlic or garlic, but western food is different. It should be called garlic snail with French bread. It is this snail that is delicate, soft and refreshing.

Oil-sealed duck leg with pickled pepper gravy: the combination of sour radish, sour carrot and coix seed makes the oil-sealed duck leg refreshing, and the fried duck leg is purple, coated with pickled pepper gravy, without the unique smell of ducks.

Steamed beef ribs with butter and potatoes Summer vegetables: Although the fiber of beef ribs is relatively thick, the mixture of meat, mucous membrane and fat is particularly good, with soft meat and pleasant aroma. Delicate mashed potatoes absorbed the taste of slow stew juice. The crispness of vegetables makes the roughness of beef suddenly disappear.

Roasted suckling pig hamburger: I feel that the traditional food in China recently is hamburger. I have just tasted the roast duck hamburger, and now I want to try the roast suckling pig hamburger. Bamboo charcoal bread is the skin of hamburger, that is, croissants are baked into crispy skin, which is a bit like bamboo charcoal. The roast suckling pig meat is chopped into the same shape as the meat in the meat folder, and shredded sauerkraut, arugula and mustard sauce are mixed together and sandwiched in the bread. French fries with tomato sauce, yellow and red ingredients are placed in a white container with bright colors.

Tongren cuisine

Children's seafood dishes provide "the ultimate Japanese buffet" for discerning diners. 170 A variety of food feasts, emphasizing excellent fresh raw materials and being creative. Combine Chinese and western seafood cooking techniques, carefully collect fresh ingredients of the season, cook exquisite and delicious seasonal delicacies, and lead diners to fully appreciate the art of conveying the essence of nature through food.

Sogou, a seafood restaurant, has huge Japanese ukiyo-e scrolls and walnut-colored overall decoration, allowing guests to enjoy top-class Japanese cuisine in a fashionable and modern Japanese atmosphere and present the most exquisite Japanese cooking art for guests. The elegant private room of the restaurant allows guests to enjoy the exclusive food experience and create an infinite social atmosphere.

Beef is the main meat product in Japan and must be tasted in Japanese restaurants. The quality of beef, like sushi and sashimi, is an important criterion for evaluating restaurants. Iron plate filet mignon, French red wine beef tongue and iron plate beef tendon are three dishes with very different tastes and tastes. It's best to choose a medium-rare steak, so that you can eat a more tender steak. Beef tendon is more delicious than steak, and the rubber texture of tendon is far better than pure meat; The part of the cow with the least original flavor is delicate and smooth, and the delicacy of the cow's tongue comes from the fact that the cow is a ruminant with a large amount of exercise and special physical condition.

Sashimi platter: Salmon is very big, and the texture of fish is clear and beautiful, which means there is only one kind of belly meat missing. It would be perfect if all six portions of salmon were ordered. The juice mixed with mustard and soy sauce will naturally have different tastes, and mustard is best if it is freshly ground. Pickled ginger in sea cucumber is an ingredient to restore taste. If you can't tell the taste of the ingredients in sea cucumber, it is definitely a wise choice to eat a little pickled ginger after eating each ingredient.

Secret Japanese white eel: the color sauce is red and shiny, and the fresh, sweet and salty taste blends in.

Baked oysters with cheese: Cheese and Thousand Island Sauce taste slightly sour, making a special oyster.

In order to reflect the uniqueness of banquet cuisine, seafood cuisine uses top-class ingredients, such as specially selected abdominal tuna sashimi, which has fresh and tender meat, rich flavor and rich DHA unsaturated fatty acids.

In order to keep the original flavor of precious food, ingenious chefs cook it skillfully, hoping that Beijing gourmets can enjoy the most fashionable food brought by exclusive banquets.

Xishier ST beef steak

West 12th Street Steak (W 12 Steak) originated in Illinois, USA. Its predecessor was a small steakhouse founded at 1898 by old Williams, a small farmer in West Twelve Town, a small town near Chicago. He used his unique formula and the best beef to roast delicious steak.

With the change of time, the town no longer exists, but the delicious steak of old Williams is still unforgettable. Now old Williams' unique steak taste has been spread to China by his descendants. In memory of old Williams, we will continue to use the time-honored brand "West 12th Street". ...

In the steakhouse on West 12 Street, you can order the main meal and enjoy the buffet for free. Buffet includes American salad, western hot dishes, western thick soup, various fruits, chocolate fountain, little seafood, dessert and other nearly 150 dishes.