Bojingxuan Chinese restaurant Review

The restaurant is in the style of "Beijing and Guangdong Fusion style", with the original ingredients of the North School, and the small fried flavor represented by the South School in Guangdong. After eating it seriously, I feel that Bai Jingxuan's ambition is not only here. Perhaps the foot of the imperial city because of the information exchange between south and north, it is difficult to form a strong local native flavor, but this high-intensity information exchange since ancient times has also made the driving of the ingredients can trust the horse. Make Cantonese salt chicken into hand-to-hand chicken, and then make it into salad. The roast meat in the oven jumped into an upgraded version of the Northeast sauerkraut boiled white meat. The chicken head rice in the south of the Yangtze River and the fresh lilies in the northwest have been sketched together, and they have become a refreshing little fried. But if it is just the integration of information, it limits the imagination of Bai Jingxuan, another owner, Mr. Fu Yongjun, is the coach of the national culinary team, and the expert is known. The big yellow croaker of the east croaker is now a new food, but the cooking skills are more clear, I feel too greasy, and the taste is elegant. Mr. Fu's practice is to select yellow croaker - using Thai-style Dongyin Gong soup. Effectively converge the greasy but further through the aroma of tropical spices to bake the fish meat delicious, that bowl of spicy fish soup not only appetizer can also sober, can be called the best partner of the wine bureau. The most praised is the sea cucumber, the restaurant did not over-bubble hair, formed "solid sea cucumber", hung ink fish juice crispy pulp tight juice brought crispy taste, and the selection of sauce is slightly spicy black vinegar juice. I always feel too fat and greasy with the traditional abalone juice buckle Liaoshen, and the flavor of the ingredients is converged in the way of sushi and vinegar juice. From this, the designers can see the clever thoughts. The restaurant in Beijing seems to have a pattern innate, huge and bold. Even the staple food is a non-genetic scissor noodles. Looking back on the sentence that Mr. Fu introduced Bai Jingxuan when he said "Beijing rhyme in the food, Guangdong in the world", it really has a new meaning.

Convenient transportation, clean environment, good service attitude, rich variety of dishes, great taste, in short, everything is good, it is a restaurant worth coming! Especially with the elderly and children, the environment here is good!

Jiugongge can't put down last night's hard dishes [Grin] ​ and then I met Brother Fu at the dinner table of Hilton Chef Ji. On the same day, he said that he would invite me to Bai Jingxuan for dinner another day. This is not really coming [screaming teeth] ​ In the autumn, Brother Fu said that he didn't want to make a crab banquet, but he had to have some crab elements. The crab soup warms the stomach, and the crab is frozen sour and refreshing to open a wonderful dinner. ​ Cold vegetables ate sunflower chicken, eat sunflower seeds, listen to music, raise sunflower chicken for 120 days, the meat is delicate, tight and not firewood, fresh and sweet. ​ The roasted pigeon is only removed and cut in front of diners to keep the best temperature and juice. See hand green and flower glue cooking together, with a small bowl of rice for a great match. ​ Abalone beef miscellaneous, two ingredients that need different cooking techniques, under the development of Brother Fu, the combination is just right, if not every dish was too hard last night, I can really have another bowl of rice to fish for juice [color][color][color]​ Tell me about the "Caijia Liangpi" you most dared to interest in yesterday, Brother Fu's wife, Tianjin people, many factories in Luoyang need support before, so they have been living in Luoyang since childhood. Mr. Cai likes Luoyang's Mojia Mipi. Brother Fu went to the store to see if he could be airlifted to Beijing every day. The store said that the taste would not be good. So Brother Fu began to develop his own, and came out this "Caijia Liangpi" specially named for his wife, which tastes really the same as Luoyang's oil spicy seeds. Brother Fu joined the dragon fruit color tones and pink rice skin, making this romance stronger [Grin]

Beijing Taifu Hotel Beijing Taifu Hotel is definitely the surprise of my trip to Beijing! A unique stay experience makes me unable to help but want to share with you. First of all, what surprised me was the facilities here [StarsEyeUU]. The luxury suite I stayed in was comparable to many well-known SPG hotels. The hotel cleverly uses full radar monitoring technology, and bids farewell to the cumbersome card to get electricity. This detail makes me feel intimate. The bedding is from the well-known brand King Koil, and it is very comfortable to sleep. What surprised me even more was that the control equipment in the room was actually controlled by Samsung tablets, even the curtains and lights could be as they wanted, and the sense of technology was bursting! [Tiptop] Moreover, the hotel's service is meticulous [Clap]. At noon, I just checked in, I came back from eating out, the room had been spotless, even the clothes were folded for me, and there was a pillow selection card, which really made me feel warm. The slippers are very comfortable and the paper towels on the bedside are also ingenious. And the toilet is fully automatic, which really opens my eyes. In addition, the hotel's Chinese restaurant, Bai Jingxuan, is even more unforgettable. As a 2021 black pearl shortlisted restaurant, the taste here is too much. The delicious fish head makes my mouth smell, and the unique crispy pigeon makes me open a new realm of taste buds. [Chukle] In short, Beijing Taifu Hotel has attracted me deeply with its unique charm. Whether you are traveling or business, this place will give you a different experience. However, you should also know in advance that breakfast may be slightly insufficient and the waiter's response time needs to be improved. But overall, it is definitely worth the money, I recommend you to experience it yourself! #These hotel views are awesome #High-end hotel that you will understand after sleeping #Sleeped hotel #Honeymoon hotel I will push #Hotel experience

It is the first time to book a seat through Ctrip. It is very convenient. Just click on the mobile phone screen. The restaurant service is very good, active and enthusiastic, and will remind the dishes whether the amount is appropriate. The fish head is a signature dish and the taste is very strong. Black truffle rice will demonstrate the operation process on the spot. There is also a signature dish drunk crab, not ordered.

The chef of this restaurant is very famous in the industry, forgot his name, the dishes do have characteristics, I suggest you to taste.