A treat for the eyes is on the menu
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In the middle of summer, intense warmth and vibrant energy come along. With great passion and craftsmanship, Qu Lang Yuan restaurant in Beijing provides a cool shelter for thirsty palate with a brand new summer menu.
Chef Li Zhanxu's inspiration is based on the flourishing of all things, the essence of which is drawn from the "height of summer".
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One highlight on the menu is sea cucumber with barnacle, Gillardeau oyster, wakame, and seaweed. The whole sea cucumber is vacuum-marinated and filled with barnacle Gillardeau oyster sauce. Rich and full of flavor, it is further complemented by seaweed and sago crisps for layered texture and a balanced palate.
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The abalone confit with truffle chicken stock, Sichuan pepper and abalone pepper is another must-try. The one-head abalone confit is charcoal-grilled for a smoky finish, and is served with a fresh truffle chicken stock and a peppery abalone liver paste for an intense and hearty dip.
The dessert of Oolong creme brulee with red beetroot and red amaranth is a fresh end to the meal.
Li makes red-colored vegetables into smoothies and places them on top of freshly baked oolong creme brulee for a sweet and delightful dish.
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