New eats steam into summer's end
China DailyXifu Hotpot opened its doors in Chaoyang district this July. The restaurant is helmed by Jiangnan cuisine master Yu Bin, who, along with a team of renowned chefs, ensures every detail is meticulously crafted — from a selection of broths to premium seafood offerings. The culinary team has also introduced a range of rich, master-crafted broths, including the traditional Hong Kong-style fish maw chicken broth, Yunnan matsutake mushroom broth and more adventurous options like spring water cilantro and preserved egg broth, as well as American lobster broth. Beyond steaks, Bon Boeuf offers a diverse menu of specialty dishes, including Normandy red wine-braised beef tripe, charcoal-grilled king crab legs and baked basque seafood risotto Steamed sweet razor clams is one highlight of the new branch of Bistro Strong. Among the new additions is the steamed sweet razor clams sourced from Putian in Fujian province, delicately steamed in a clay pot, resulting in a subtle wine aroma with a naturally sweet flavor.
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