廊坊体育场
multi-use stadium in Langfang, China
到达与交通
🚆 北京东站
附近景点与去处
餐饮
潮上潮
Upon arrival at this upmarket restaurant, diners step into a hallway lined with steeply priced dried fish maws. With years of experience in Hong Kong and Shanghai, Chef Cheung reimagines Chaozhou classics with sophistication and finesse. Braised fish maw with 30-year-aged dried radish is one of his proud creations – the lingering aromas of the radish lend the dish extra depth of flavour. Both the wine list and tea menu are packed with excellent choices.
Jingji
Jingji specialises in royal cuisine that not only pays homage to the nation's culinary traditions, but also captures the essence of regional recipes. The two set menus served in the main dining room focus on dried seafood and vegetables. Try the firm-textured braised fish maw in a flavoursome broth. Those booking a private room can customise their menus. The name is a portmanteau of "Beijing" and "Yueji" – the official flower of the city.
官网Blackswan
On a swan theme, feather motifs and graceful arabesques abound in the spotless white room of this restaurant, set in an idyllic spot overlooking a pond where swans and koi swim. As for the food, French chef Vianney Massot champions a unique take on traditional Gallic fare using seasonal ingredients. The slow-roasted, wild-caught turbot boasts firm, juicy meat with two sauces that complement its intense briny flavour.
官网Lu Shang Lu
The speciality here is Shandong cooking, especially Confucius cuisine, sea cucumber and live seafood shipped daily from Jiaodong peninsula. The chef is from Yantai and knows the food from his home province inside out. Try his roast 45-day-old duck served with caviar, prawn crackers and Shandong pancakes, which embodies features of both Beijing and Shandong cuisine. The lengthy tea menu and bespoke tea service make for a very special experience.
Rong Pao
This brand under the Xin Rong Ji group specialises in Sichuan fare, in particular cuisine from Yibin, the chef's home city. Most of his ingredients are from Sichuan and seasonal. With its deep fiery heat, the plateau loach hot pot with green Sichuan peppercorns on the vine is a hit. The quick-fried pork liver and kidney is another must-try. The drinks list focuses on wine and sparkling tea from Sichuan. Ask the sommelier about wine pairings.
官网The Beijing Kitchen (Jianguo Road)
With over 40 years of experience, this owner-chef from Hong Kong samples what his team makes daily to keep improving the quality. He is justly proud of his crispy deep-fried squab – 30-day-old birds are basted three times to crisp the skin while keeping the meat juicy and silky. Other standouts include double-boiled soups, dim sum, as well as sago and pomelo in mango purée that strikes a perfect balance between sweet and tangy.
MO Jasmine
The dark green façade and warm grey room impart sophisticated taste. The jasmine centrepiece on each table exudes a pleasant scent and befits the restaurant’s name. On the menu, Beijingese melds with Shandong in refined masterpieces that look and taste divine. The signature classic Peking duck can be ordered in individual portions – in addition to pancake, scallion and cucumber, chargrilled duck breast with crispy skin is luxed up with caviar.
拾久
The bamboo bush, jade ornaments, ink paintings and cut flowers may prime your brain for a hefty price tag, but a meal in this modern restaurant doesn’t break the bank. Its signature braised fish head is juicy and tender, nicely braised in an aromatic brown sauce. Roast duck uses 40-day-old birds that are chargrilled to perfection and plated gorgeously. Always save room for the creamed yam and osmanthus sweet soup.
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