Min Jiang
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Refined Chinese Cuisine with Parkside Views
valutazione
Recensioni
fotografia
menù
Prepared meticulously by Chefs from Beijing according to an ancient recipe, Min Jiang's wood-fired Duck is truly authentic. Over time, Chefs and gourmands have popularized a variety of ways to enjoy traditional Beijing Duck, typically presented in two servings
with dried Ham and Chinese Mushrooms
with Morel Mushrooms
with Sweet Sauce with shredded leek and cucumber
with Garlic Paste with radish and tientsin cabbage
with Lettuce Wrap
with Duck and Tofu
with diced Duck
with sliced Duck
with Blue Swimmer Crab Meat
with Salt, Pepper, Dried Chili and Garlic
with Garlic and Chili
with Pork Floss
with Almond Flakes
with a Choice of Sauce: XO Sauce (spicy), Ginger and Spring Onion
with Sesame, served warm
with Sesame Dressing
with Sesame Seeds
with Beancurd and Steamed Bun
with Cumin and mixed Herbs
with Vegetarian XO Sauce
with Salt, Pepper, Dried Chili and Garlic
with Mushroom and Vegetarian XO Sauce
with Tientsin Cabbage
with preserved Chinese Vegetable Soup
with Blue Swimmer Crab Meat
with Chinese Chives
with Pak Choi
with Soya Bean Paste
with Sanpei Sauce
with Asparagus
with Garlic and Chilli
with Ginger and Spring Onion
with preserved Turnip and dried Shrimp in Soy Sauce
with Ginger and Spring Onion
with Superior Soya Sauce
with Ginger Sauce
with Broad Beans and Cashew Nuts
with Black Pepper Sauce
with Almond Flakes in Barbeque Sauce
with Chinese Leek
with Chinese Buns
with wind-dried Sausage in Salted Fish Sauce
with minced Chicken in Sichuan Chilli Sauce
with Tiger Prawns and Blue Swimmer Crab
with Morel Mushrooms in Black Bean Sauce
with minced Chicken and Sichuan Chili Sauce
with minced Chicken
with Lotus Root and Black Pepper
with Pickle Chili and Mustard Green
with Blue Swimmer Crab and Asparagus
with Salted Fish
with shredded Chicken and XO Sauce
with Chicken and Seafood in Oyster Sauce
with Egg Plant, minced Chicken and Salted Fish
with Scallop and Prawn
with Shimeji Mushrooms and Chinese Chives
with Wild Mushrooms in Vegetarian Stock
with Tientsin Cabbage
with Black Bean Sauce
with Garlic
with Edamame
with Cornish Vanilla Ice Cream
with minced Chicken
with Seafood, Shanghai style
with Sago Pearls and Pomelo
with Ginger and Spring Onion
with Lotus Root and Black Pepper
with Diced Duck
with Ginger and Spring Onion
Corn fed Chicken
with Black Pepper Sauce
stir fried with Garlic
with Cornish Vanilla Ice Cream
with Sesame Seeds
with Sanpei Sauce
with Tender Stem Broccoli
with Diced Duck
with Sago Pearls and Pomelo
with a Lettuce wrap
with XO Sauce
with Garlic and Chilli
with Asparagus
with Garlic
with Crab Meat
with Sago Pearls and Pomelo
Please allow 15 minutes for preparation
with Cornish Vanilla Ice Cream
with Sesame Seeds Ice Cream
with Lemon & Ginger Biscuit
with spiced pineapple compote
Coconut Ice Cream and Peanut Brittle
Sauvignon Blanc
Served Chilled
with Pak Choi
with Morel Mushrooms in Black Bean sauce
with minced Vegetables and Sichuan Chilli sauce
with Pickle Chilli and Mustard Green
with Sago Pearls and Pomelo
with Salt, Pepper, Dried Chilli and Garlic
with Minced Vegetables in Sichuan Chilli sauce
with Lotus Root and Black Pepper
with pickle chilli and mustard green
with Shimeji Mushrooms and Chinese Chives
with Cornish Vanilla Ice Cream
with Mixed Seafood
with Pork and Prawns
with a juicy Meat Filling and Blue Swimmer Crab
with Chicken, Prawn Chinese chive and dried Shiitake
with XO sauce
with Seafood
with Fresh Asparagus
with Sweet Basil and Lemon Grass
with Black Bean Sauce
Please allow 15 minutes for preparation
with Cornish Vanilla Ice Cream
with Sago Pearls and Pomelo
Please allow 15 minutes for preparation
with Sesame Seeds Ice Cream
with Lemon & Ginger Biscuit
with spiced pineapple compote
Coconut Ice Cream and Peanut Brittle
Prepared meticulously by Chefs from Beijing according to an ancient recipe, Min Jiang's wood-fired Duck is truly authentic. Over time, Chefs and gourmands have popularized a variety of ways to enjoy traditional Beijing Duck, typically presented in two servings
with dried Ham and Chinese Mushrooms
with Morel Mushrooms
with Sweet Sauce with shredded leek and cucumber
with Garlic Paste with radish and tientsin cabbage
with Lettuce Wrap
with Duck and Tofu
with diced Duck
with sliced Duck
with Blue Swimmer Crab Meat
with Salt, Pepper, Dried Chili and Garlic
with Garlic and Chili
with Pork Floss
with Almond Flakes
with a Choice of Sauce: XO Sauce (spicy), Ginger and Spring Onion
with Sesame, served warm
with Sesame Dressing
with Sesame Seeds
with Beancurd and Steamed Bun
with Cumin and mixed Herbs
with Vegetarian XO Sauce
with Salt, Pepper, Dried Chili and Garlic
with Mushroom and Vegetarian XO Sauce
with Tientsin Cabbage
with preserved Chinese Vegetable Soup
with Blue Swimmer Crab Meat
with Chinese Chives
with Pak Choi
with Soya Bean Paste
with Sanpei Sauce
with Asparagus
with Garlic and Chilli
with Ginger and Spring Onion
with preserved Turnip and dried Shrimp in Soy Sauce
with Ginger and Spring Onion
with Superior Soya Sauce
with Ginger Sauce
with Broad Beans and Cashew Nuts
with Black Pepper Sauce
with Almond Flakes in Barbeque Sauce
with Chinese Leek
with Chinese Buns
with wind-dried Sausage in Salted Fish Sauce
with minced Chicken in Sichuan Chilli Sauce
with Tiger Prawns and Blue Swimmer Crab
with Morel Mushrooms in Black Bean Sauce
with minced Chicken and Sichuan Chili Sauce
with minced Chicken
with Lotus Root and Black Pepper
with Pickle Chili and Mustard Green
with Blue Swimmer Crab and Asparagus
with Salted Fish
with shredded Chicken and XO Sauce
with Chicken and Seafood in Oyster Sauce
with Egg Plant, minced Chicken and Salted Fish
with Scallop and Prawn
with Shimeji Mushrooms and Chinese Chives
with Wild Mushrooms in Vegetarian Stock
with Tientsin Cabbage
with Black Bean Sauce
with Garlic
with Edamame
with Cornish Vanilla Ice Cream
with minced Chicken
with Seafood, Shanghai style
with Sago Pearls and Pomelo
with Ginger and Spring Onion
with Lotus Root and Black Pepper
with Diced Duck
with Ginger and Spring Onion
Corn fed Chicken
with Black Pepper Sauce
stir fried with Garlic
with Cornish Vanilla Ice Cream
with Sesame Seeds
with Sanpei Sauce
with Tender Stem Broccoli
with Diced Duck
with Sago Pearls and Pomelo
with a Lettuce wrap
with XO Sauce
with Garlic and Chilli
with Asparagus
with Garlic
with Crab Meat
with Pak Choi
with Morel Mushrooms in Black Bean sauce
with minced Vegetables and Sichuan Chilli sauce
with Pickle Chilli and Mustard Green
with Sago Pearls and Pomelo
with Salt, Pepper, Dried Chilli and Garlic
with Minced Vegetables in Sichuan Chilli sauce
with Lotus Root and Black Pepper
with pickle chilli and mustard green
with Shimeji Mushrooms and Chinese Chives
with Cornish Vanilla Ice Cream
with Sago Pearls and Pomelo
Please allow 15 minutes for preparation
with Cornish Vanilla Ice Cream
with Sesame Seeds Ice Cream
with Lemon Ginger Biscuit
with spiced pineapple compote
Coconut Ice Cream and Peanut Brittle
Sauvignon Blanc
Served Chilled
with Mixed Seafood
with Pork and Prawns
with a juicy Meat Filling and Blue Swimmer Crab
with Chicken, Prawn Chinese chive and dried Shiitake
with XO sauce
with Seafood
with Fresh Asparagus
with Sweet Basil and Lemon Grass
with Black Bean Sauce
Please allow 15 minutes for preparation
with Cornish Vanilla Ice Cream
with Sago Pearls and Pomelo
Please allow 15 minutes for preparation
with Sesame Seeds Ice Cream
with Lemon Ginger Biscuit
with spiced pineapple compote
Coconut Ice Cream and Peanut Brittle
Prepared meticulously by Chefs from Beijing according to an ancient recipe, Min Jiang's wood-fired Duck is truly authentic. Over time, Chefs and gourmands have popularized a variety of ways to enjoy traditional Beijing Duck, typically presented in two servings
with dried Ham and Chinese Mushrooms
with Morel Mushrooms
with Sweet Sauce with shredded leek and cucumber
with Garlic Paste with radish and tientsin cabbage
with Lettuce Wrap
with Duck and Tofu
with diced Duck
with sliced Duck
with Blue Swimmer Crab Meat
with Salt, Pepper, Dried Chili and Garlic
with Garlic and Chili
with Pork Floss
with Almond Flakes
with a Choice of Sauce: XO Sauce (spicy), Ginger and Spring Onion
with Sesame, served warm
with Sesame Dressing
with Sesame Seeds
with Beancurd and Steamed Bun
with Cumin and mixed Herbs
with Vegetarian XO Sauce
with Salt, Pepper, Dried Chili and Garlic
with Mushroom and Vegetarian XO Sauce
with Tientsin Cabbage
with preserved Chinese Vegetable Soup
with Blue Swimmer Crab Meat
with Chinese Chives
with Pak Choi
with Soya Bean Paste
with Sanpei Sauce
with Asparagus
with Garlic and Chilli
with Ginger and Spring Onion
with preserved Turnip and dried Shrimp in Soy Sauce
with Ginger and Spring Onion
with Superior Soya Sauce
with Ginger Sauce
with Broad Beans and Cashew Nuts
with Black Pepper Sauce
with Almond Flakes in Barbeque Sauce
with Chinese Leek
with Chinese Buns
with wind-dried Sausage in Salted Fish Sauce
with minced Chicken in Sichuan Chilli Sauce
with Tiger Prawns and Blue Swimmer Crab
with Morel Mushrooms in Black Bean Sauce
with minced Chicken and Sichuan Chili Sauce
with minced Chicken
with Lotus Root and Black Pepper
with Pickle Chili and Mustard Green
with Blue Swimmer Crab and Asparagus
with Salted Fish
with shredded Chicken and XO Sauce
with Chicken and Seafood in Oyster Sauce
with Egg Plant, minced Chicken and Salted Fish
with Scallop and Prawn
with Shimeji Mushrooms and Chinese Chives
with Wild Mushrooms in Vegetarian Stock
with Tientsin Cabbage
with Black Bean Sauce
with Garlic
with Edamame
with Cornish Vanilla Ice Cream
with minced Chicken
with Seafood, Shanghai style
with Sago Pearls and Pomelo
with Ginger and Spring Onion
with Lotus Root and Black Pepper
with Diced Duck
with Ginger and Spring Onion
Corn fed Chicken
with Black Pepper Sauce
stir fried with Garlic
with Cornish Vanilla Ice Cream
with Sesame Seeds
with Sanpei Sauce
with Tender Stem Broccoli
with Diced Duck
with Sago Pearls and Pomelo
with a Lettuce wrap
with XO Sauce
with Garlic and Chilli
with Asparagus
with Garlic
with Crab Meat
with Pak Choi
with Morel Mushrooms in Black Bean sauce
with minced Vegetables and Sichuan Chilli sauce
with Pickle Chilli and Mustard Green
with Sago Pearls and Pomelo
with Salt, Pepper, Dried Chilli and Garlic
with Minced Vegetables in Sichuan Chilli sauce
with Lotus Root and Black Pepper
with pickle chilli and mustard green
with Shimeji Mushrooms and Chinese Chives
with Cornish Vanilla Ice Cream
with Sago Pearls and Pomelo
Please allow 15 minutes for preparation
with Cornish Vanilla Ice Cream
with Sesame Seeds Ice Cream
with Lemon & Ginger Biscuit
with spiced pineapple compote
Coconut Ice Cream and Peanut Brittle
Sauvignon Blanc
Served Chilled
with Mixed Seafood
with Pork and Prawns
with a juicy Meat Filling and Blue Swimmer Crab
with Chicken, Prawn Chinese chive and dried Shiitake
with XO sauce
with Seafood
with Fresh Asparagus
with Sweet Basil and Lemon Grass
with Black Bean Sauce
Please allow 15 minutes for preparation
with Cornish Vanilla Ice Cream
with Sago Pearls and Pomelo
Please allow 15 minutes for preparation
with Sesame Seeds Ice Cream
with Lemon & Ginger Biscuit
with spiced pineapple compote
Coconut Ice Cream and Peanut Brittle