SHENG YONG XING ROAST DUCK RESTAURANT

Fragrant goose liver, light wine flavor, goose liver is very soft. Chinese toon tofu, very delicious cold dish. Scallion-fried sea cucumber/50g, very sticky, with rice underneath. Chongqing Xiaoai, an upgraded version of Beijing-style dim sum with Maoxuewang, given by the waiter, the dim sum is very good, not sweet. Raw baked yellow croaker, very fresh and tender, with garlic and shallots underneath. Shrimp roe and shrimp balls, fresh shrimps are very tender. Sea urchin and perilla baked autumn leaf crab, cheese flavor. Caviar roast duck, very unique, duck skin with caviar, roast duck is eaten normally. Black truffle abalone 40g, abalone tastes good, with Italian rice-shaped noodles. Fried meatballs, crispy skin, pepper and salt duck rack, very fragrant, very crispy, stir-fried pea tips, fresh vegetables Environment: Good Service: Very good

[Taste] The roast duck with caviar is really worth a try. From the duck skin to the steamed buns, the taste and texture are clearly layered. The saltiness of the caviar neutralizes the oiliness of the duck skin, and the oiliness of the duck skin brings the fragrance of the steamed buns. It is a perfect performance from the visual to the taste. [Environment] The atmosphere is good. [Service] The lady on the second floor is very professional.

This time when I came to Beijing, I temporarily arranged to check in at Sheng Yongxing in Sanlitun. Environment: I came alone and was arranged to sit at a booth with a small square table on the side of the second floor. When I came, the tableware for one person had been set on the table. There was a branch full of green leaves in front of this position. Under the light, the shadow of the leaves fell on the gray translucent linen, which looked particularly beautiful. Through the cloth, you can see some arrangements of the three to four-person area outside, such as: handmade iron wire lanterns with a very northern style, and lacquered tables and chairs with Chinese-style lines. In addition, the green plants everywhere are very particular, and the real flowers and leaves replaced by a special florist every week decorate each seat appropriately. Their lighting is very good for taking pictures, just right for the plate. Service: Sheng Yongxing's service is really great. The waiter has a detailed introduction to the origin and general cooking methods of the ingredients for each dish. The rest of the time, the waiter will stay in the side, but as long as he looks, he will come up enthusiastically to ask if there is anything he needs. There is no additional service charge for the lobby seats, only the private rooms charge a 10% service charge, which is really conscientious. I directly chose the 988 yuan single set meal. In addition to a set of caviar roast duck (Russian sturgeon) for one person, it also includes many of their signature dishes, and the whole set is reasonably matched with meat, vegetables, sea and land. The cold dish part is fixed with four pieces, and the hot dish part provides two different methods for the same ingredients. I won’t say much about the appetizer platter. Main course: Honey bean jade scallop: Canadian scallops are used, the meat is very elastic, and it is served with freshly peeled sweet beans on the day. Truffle baked prawn balls: Bohai salt field shrimps are used, and the shrimp meat itself is more delicious and flavorful than sea shrimps. It is fried with oil soaked in black truffles for 3 months, making the shrimp meat full of the aroma of black truffles. Golden armor deep sea yellow croaker: This dish is a bit too big for one person. The yellow croaker weighing 3 liang is used. It is quickly fried at 300 degrees oil temperature and then drizzled with sweet and sour sauce, placed in half an orange peel, and served with a small piece of orange to relieve greasiness. Because it is fried at high temperature, not only the fish meat is edible, but the fish bones are also very crispy and can be chewed and eaten directly. Black Truffle Abalone: ​​South African abalone with black truffle flavor is cooked in an ancient method for 16 hours, served with a small handful of pasta. Caviar Roast Duck: Roast duck can be ordered individually by seat. Even if one person dine, a duck will be opened separately (with a certificate) to ensure that a set of roast duck can contain the best and crispiest part of the duck skin. A set includes 6 cakes, a dipping sauce, and a plate of duck meat. And two pieces of caviar roast duck (fish roe + duck skin + small steamed buns). The set meal includes a more intense Russian sturgeon roe. If you order a la carte, you can choose another type of Highbury sturgeon roe with a stronger burst in the mouth. Sour soup wagyu: This dish is placed here to relieve greasiness. The sour and spicy soup made me feel much better. The last dessert, avocado bird's nest tastes very good. The avocado cubes are mashed with fruit puree and added to ice cream and reshaped, and served with bird's nest. The whole set is indeed not cheap, but compared to many Michelin meals, the price-performance ratio is really good. Recommended!

I made an appointment with an old friend in Beijing for dinner. Now I prefer to find a restaurant by myself to eat what I want, rather than being treated by others. It is free and stress-free. Every time I come to Beijing, I will choose a roast duck restaurant. This time I chose the Black Pearl Sheng Yongxing Sanlitun store. This store has not been open for long, and the environment and service are relatively good. I gave a high score to a store I have never seen before. The service is impeccable. After the first roast duck was cut, the chef told me that the quality was not good and changed it. I don’t care what the reason is. At least he respected the diners and wasted a duck. It can also be called integrity, which is worthy of praise. The most unexpected thing is that the quality of the fusion dishes is very good. I exaggerate to say that it is very good. The hot pork intestines are spicy and the base taste has a complex "fragrance". The pepper mandarin fish is very Sichuan style. The avocado official bird's nest has a delicate taste and the avocado is thick. The only thing I don’t understand is that the upgraded version of roast duck is paired with caviar. I feel that many Beijing roast ducks have lost their traditional roots after being paired like this. It has nothing to do with ducks, which can also be understood as innovation.

The environment is very good, suitable for gatherings, and the service is also very proactive and responsive. The main dishes are Beijing-style dishes. You can order half a portion of roast duck, Qianlong cabbage and stir-fried mushrooms, and old soup tofu are all very good. The recommended red-braised pork with jujube and basil is average, and the fat part is still greasy.

Roast duck with caviar The most essential part of the duck belly is the duck skin, which is paired with caviar and scallion whites and placed on Shandong steamed bread slices. Eat them together while hot. The duck skin is crispy and oily, like caramel melting in the mouth, and the caviar bursts with salty freshness. The steamed bread slices balance the oiliness, one cold and one hot, oily but not greasy, and the fat fragrance is pleasant. The duck slices are just the right thickness, and the excess fat between the skin and meat is almost roasted. The meat is lean but not dry, oily and tender, and wrapped in a thin and tough crust with the ingredients, which is more than just fragrant. The duck frame is also spicy and crispy when made with pepper and salt. Baked emerald shrimp balls with black truffles Each prawn is very plump and tender, and the crisp asparagus has a rich taste. The light seasoning highlights the truffle fragrance, and the original taste of the ingredients is fully reflected. Beileye barbecue It is still sizzling when it is served, and the waiter said it is the best taste within seven minutes. The lamb is tender and not smelly, full of wildness, and full of coriander to flavor and relieve greasiness. My favorite! However, for the price, the cost performance is average. The other restaurants I have eaten in Beijing are also very delicious. Sheng Yongxing's price is slightly higher but the difference is not big. Kung Pao Chicken The chicken thighs are fried very soft and tender. I like the crispy Beijing onions and crispy cashews. It's a pity that the dried chili peppers are added but the chili fragrance is not bursting. The single sweet and sour taste will make you sick if you eat too much. Fried green beans It tastes similar to what my mother stir-fried. I like it very much, but my mother's is spicier. Fried noodles with soybean paste I like the sweet sauce seasoning, with a lot of diced meat underneath, but the noodles are a bit soft for me. Avocado bird's nest It looks simple but has a little surprise. The avocado is cold and smooth like ice cream, with a unique fragrance, which is more refreshing and less burdensome than ice cream. The bird's nest is crystal clear, and the plum powder that adds a touch of sweet and sour, I like it very much. With first-class dishes, Sheng Yongxing's matching environment and service are also first-class. The waiters were thoughtful and considerate, enthusiastic and proactive without being too attentive, and kept the proper distance, which was the icing on the cake and made people feel at ease. It is worth mentioning that Sheng Yongxing has its own underground wine cellar and a professional sommelier. Although it is a high-priced restaurant, the wine list is reasonably priced, so you can drink with confidence. Next time I come to Beijing, whether I go to other restaurants to eat roast duck or not, Sheng Yongxing will definitely be my next stop.