Taste of the times
Another must-try lineup of spring dishes is at Da Dong Peking Roast Duck Restaurant. Recently the eatery's Tuanjie Lake branch hosted US first lady Michelle Obama's family.
Chef Dong Zhenxiang and his team always come up with something new for a seasonal menu.
One such item is a big platter of beautiful tarts topped with colorful fruits. Shrimp kebabs and bite-sized salmon appetizers both look so lovely.
A new starter on the spring menu is crayfish with a base of seaweed, which looks very natural and reminds one of a pond.
Dongguan sausage is a delicious new discovery of Da Dong. It is boiled along with traditional Beijing pickled cabbage and spring bamboo shoots to degrease it.
Mackerel dumplings are a traditional Shandong delicacy. The chef takes a classic dish and gives it an appealing new look, topping this one with tender green peas.
It is good to see a few classic dishes remain on the menu. A cold starter of sea cucumber intestines is served in an ice ball, with a strong aroma of Chinese spring chives.
The fanciest touch among the seasonal items may be an individually served steamed king crab with Shaoxing wine in a handsome porcelain bowl.
The owner says his restaurant is one of only two restaurants in the world to serve crispy duck skin with black caviar. (The other is Fat Duck, a three-Michelin-star restaurant in London.)
Finally, it is good to see the restaurant's glazed frozen persimmons come back as a dessert.
Give your spring a fresh start with a bit of these chefs' innovative creations.
