Having worked with various teams within the hotel group for years, Chef Li hailing from Tianjin makes sure every top-notch ingredient is prepared meticulously in his kitchen. The main menu focusses on Cantonese fare, but regulars may refer to another menu for popular dishes they miss. Chef Li is especially proud of his signature wok-fried prawns with fermented black garlic and dried chillies. The wine list also features some great selections.

This charming Chinese restaurant won the Michelin star rating, and its decoration is very attractive. It is the first choice for high-end business banquets and important social activities in Beijing restaurants. Experienced chefs provide you with exquisite cooking skills and high-quality ingredients to show the essence of Cantonese cuisine gracefully and make the taste buds bloom completely. There are eight private rooms in the restaurant, including two VIP rooms, enjoying private space. It is self-evident that the restaurant is luxurious. Before 2004, Li Qiang had been working in Tianjin. Starting from his apprenticeship at chaozhouxuan, he was the director of Tianjin shark fin emperor Cantonese restaurant and the Deputy chef of Tianjin Grand Restaurant. He served as the Deputy chef of a restaurant in Beijing Tiandi for seven years. In 2011, he joined jinjianghui of Beijing Kunlun Hotel as deputy chef. In 2012, he joined caiyixuan of four seasons hotel. Until 2014, he became the chef He is always studying dishes. Master Li Qiang first came into contact with cooking because of his father"s influence. Many of his father"s friends were local professional chefs in Tianjin. He had been influenced by his childhood, and with his love for cooking, he sprouted his desire to engage in cooking. " After graduating from school, he entered the kitchen industry with the simplest intention, and has more than 20 years of experience. Mr. Tan Jinqiang, a famous Hong Kong chef, is his master. Master Li Qiang has always been grateful for master"s kindness. "My master has taught me for more than ten years, from being a man to doing things, from cutting boards to frying pans, and then to managing the kitchen. My teacher"s kindness is unforgettable." Master Li Qiang and Mr. Lu Yiming, a famous chef in Shanghai, know each other very well. They are not only colleagues but also close friends of each other. "Master Lu can be said to be my mentor and friend. It was he who took me into the big family of Four Seasons Hotel and became one of them." So far, Mr. Li is still full of emotion. "All along, he has been teaching me everything. We often discuss the latest development of the catering industry, how to manage modern kitchens and how to improve dishes." The dishes designed by Master Li Qiang not only inherit the tradition, but also are full of innovation. The most important thing is to strictly abide by the concept of "respect for food materials", select the best ingredients of the season, and present the dishes of excellence through the cooking techniques of traditional Cantonese cuisine. "Adhering to the traditional culinary concept" is the attitude of Master Li in making every dish. "Creativity is the favorite of modern chefs, and a variety of innovative dishes emerge in endlessly. However, if the tradition is lost, then there is no way to talk about creativity." Master Li said, "innovation is progress with foundation. Never lose the traditional foothold." A few days ago, in the new summer cuisines of caiyixuan, I once again felt the craftsmanship of Master Li Qiang. The four main dishes are as follows: Braised black porpoise with honey sauce, fragrant chicken with scallops, crispy pork with three layers of vinegar and pepper, green melon and jellyfish head with vinegar and pepper in turn, opening the taste buds with sour, sweet, salty and fresh; Zaohuang Huajiao Xiangluo soup is warm to your stomach; fried shrimp balls, fried eel balls with tangerine peel, longdai jade pear fragrance, braised spinach bean curd with pine mushroom Heart, crispy pork dumplings, abalone crisp, mushroom dumplings, lobster spring rolls are delicious and full of stomach, and then stewed milk with coconut and bird"s nest. The highlight of caiyixuan is the daily fresh processed traditional dim sum, which is full of flavor and taste without any sauce. It is one of the most outstanding schools in the extensive and profound Chinese food culture. Its cooking complexity is the highest in Chinese cuisine. Caiyixuan"s snacks are made by a group of professional chefs. After years of training, they have reached the level of perfection and provide the guests with the most standard and the most fresh exquisite snacks in Beijing. All dishes are prepared on the spot without any pre cooking or refrigeration. The best ingredients are lobster and beef. Tasting snacks in caiyixuan is undoubtedly the highest enjoyment of taste.