As summer gives way to autumn, Beijing's restaurants are refreshing their menus with seasonal ingredients and new dishes.
Q MEX Bar & Grill has launched its new 5.0 menu, created by executive chefs Marcus Medina and Peter Zhang. Staying true to its "Quality Mexican" philosophy, the selection puts a creative spin on classic Mexican flavors, ranging from the Tamale Cup with pulled beef to the cross-cultural Birria Lasagna.
Seafood also takes center stage, with Mexican Salmon combining charcoal-grilled Icelandic salmon, tomatillo salsa cream, smoked corn, and Mexican-style rice for a vibrant balance of smoky-rich, tangy flavors. Q MEX's newest Wukesong outlet offers a lively setting for dining, socializing, and late-night drinks.
Futianxia Mint Peking Duck, a Beijing-style restaurant founded 18 years ago, recently opened a new outlet near Tian'anmen Square. Founded by international culinary competition judge Tang Xipeng, the brand is known for preserving traditional Beijing flavors while embracing innovation.
Its signature Mint Peking Duck is roasted over jujube wood for 90 minutes, resulting in crisp skin and tender meat. Served with oat-flour pancakes, the duck can be enjoyed in three ways: with scallions, mint or a spicy lactic-acid sauce. The menu also features classic Beijing dishes, including braised fish head, braised pork and mustard duck feet.
Located in Beijing's CBD, Shine Time, known for roasted duck and traditional Beijing and Shandong cuisine, is highlighting seasonal seafood from the Jiaodong region, the area of the Shandong peninsula east of the Jiaolai Valley, on its new menu. Three refreshing cold dishes pair tender seafood with crisp vegetables: razor clams with cucumber, porcelain clams with water bamboo shoots, and sliced sea snails with moringa shoots. Simple seasonings, accented with coriander stems or chili strips, allow the seafood's natural sweetness to shine.
Another highlight is braised prawns with shredded green radish, served in a rich, reddish broth made from prawn roe and oil. The radish, sourced from Weifang, a prefecture-level city in Shandong, absorbs the savory broth while retaining its natural sweetness.
Mieji Restaurant brings another regional flavor to Beijing by recreating a traditional Zhanjiang-style communal feast. Rooted in the coastal traditions of western Guangdong, the menu reflects the hearty, communal spirit of local banquets, with dishes ranging from sand ginger pork knuckle and oysters to steamed crab and star grouper.
A centerpiece is the freshly prepared sea duck, sandworm and matsutake soup, slowly simmered to bring out its ingredients' natural flavors. The feast also features Anpu poached chicken, roasted suckling pig and whole steamed mud crab with roe, while Eight-Treasure Rice and pickled vegetables with congee provide a comforting finish.
