Bo Jing Xuan Chinese restaurant

The restaurant follows the style of "Beijing-Guangdong fusion style", with native ingredients from the north and small stir-fried flavors represented by Guangdong in the south. After eating carefully, I feel that Bo Jingxuan's ambitions go beyond this. Perhaps it is difficult to form a strong local native flavor at the foot of the imperial city because of the frequent information exchanges between the south and the north, but this high-intensity information exchange since ancient times also allows the control of ingredients to be free. Cantonese salt-baked chicken is made into hand-shredded chicken, and then further made into salad. The roast meat in the hanging oven jumped and became an upgraded version of Northeast pickled cabbage and boiled white meat. The chicken head rice in Jiangnan and the fresh lily in the northwest are outlined together, and it turns out to be a refreshing stir-fry. But if it is just the fusion of information, it will limit the imagination of Bo Jingxuan. Another owner, Mr. Fu Yongjun, is the coach of the national cooking team. He is an expert and you can tell from his chopsticks. The yellow croaker of Mindong Yiyu is now a new food trend, but the cooking techniques in various places are mostly light, which I think is too greasy. Mr. Fu's method is to select the yellow croaker belly and serve it in Thai Tom Yum Goong soup, which effectively restrains the greasiness of the fish meat and further highlights the deliciousness of the fish meat through the aroma of tropical spices. The bowl of spicy fish soup is not only appetizing but also sobering, which is the best companion for a wine party. The most praised is the sea cucumber. The restaurant did not over-soak it, forming a "real sea cucumber". The crispy paste with squid ink tightened the juice and brought a crispy taste, and the sauce was selected with a slightly spicy black vinegar sauce. I always feel that the traditional abalone sauce braised sea cucumber is too greasy. The flavor of the ingredients is restrained by using puff pastry and vinegar sauce, which shows the designer's clever thoughts. The restaurants in Beijing seem to be born with a kind of pattern and huge spirit. Even the staple food is a scissors noodle inherited from intangible cultural heritage. Recalling what Mr. Fu said when introducing Bo Jing Xuan: "Beijing charm is known in the food industry, and Cantonese music is known throughout the world", it is indeed novel.

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

This Chinese restaurant called Park King Prominence, located in the Taifu Hotel, has a five-star environment, needless to say, and specializes in Cantonese cuisine. The average price per person is NT$350, which is not cheap, but worth the money.

It was the first time I booked a seat through Ctrip. It was very convenient. Just a few clicks on the phone screen. The service in the restaurant was very good, proactive and enthusiastic, and they would remind me if the amount of food was appropriate. The fish head is a signature dish with a strong flavor. The black truffle clay pot rice was demonstrated on the spot. There was also a signature dish, drunken crab, which I didn't order.

Generally speaking, the environment and atmosphere are very good. Although the taste is not the best in Beijing, this place is more suitable for general business banquets and reunions of friends and family.