Blushing beauty

Ken De Rouge (红邸) matches it poetic location beside the west bank of Houhai Lake with elegant decor and creative presentation. It is yet another place that offers something different, to the benefit of those who love to explore Beijing's culinary scene.

The restaurant is so exacting with its food supplies that it transports some special materials such as bean curd peel, reed stem and a special red carp from Jiangxi province.

From the menu you see origins from such cuisines as Jiangxi, Sichuan, and Cantonese. But the dishes are presented as creative fusions of Chinese and western cusines. Beancurd mousse (豆腐西施), for example, has soybean, as well as cheese and coconut pulp in it, with crab roe and black caviar on the top. Poached red carp (荷包红鱼) is a unique produce of Jiangxi's Wuyuan county. It is steamed to taste smooth and tender. Fried tea-flavored shrimps (云雾茶香虾), assorted sprouts (桃园响铃), char-grilled beef short rib (碳烤乡村小牛排), fried reed stem with preserved pork (藜蒿炒腊肉), and steamed pork strips with ground rice (粉蒸肉) are some good choices.