Beijing

  • Capital of the People's Republic of China
  • Surface area: 16,411 km2
  • Population: 21,150,000
  • Title and signature date of the agreement: Friendship and cooperation agreement between the Municipality of Beijing and the Brussels-Capital Region signed 22 September 1994.

Sometimes referred to as Mandarin or Imperial cuisine, Beijing's food features a range of dishes and desserts influenced by different Chinese culinary traditions. Since the climate is not suitable for rice growing, wheat, in the form of noodles or bread, is the main starchy food. Another of its key characteristics is a pronounced taste for strong-flavoured roots and vegetables such as pepper, garlic, ginger, leeks, chives and coriander.

The Beijing Ambassador: Kairui Yuxiandu Chinese Royal Gastronomy Museum
www.kairuijiudianjituan.com

  • Menus

    Thursday:

    • Gulao Pork (sweet and sour pork) and Chinese Hamburger
    • Sai Pangxie (scambled eggs with fish meat) and Chinese Hamburger

    Friday:

    • Nanru Pork (glazed pork ribs) and Chinese dumplings
    • Daozhen (Chinese style steak) and Chinese dumplings

    Saturday:

    • Gulao Pork (sweet and sour pork) and Chinese hamburger
    • Sai Pangxie (scrambled eggs with fish meat) and Chinese hamburger

    Sunday:

    • Nanru Pork (glazed pork ribs) and Chinese dumplings
    • Daozhen (Chinese-style steak) and Chinese dumplings

    To taste the dish of one of our chef, you will need to use credits. One credit = 1€. One dish = 9 credits. All the dishes are offered at the same price.