Lu Shang Lu

Shandong cooking is the speciality here, especially Confucius cuisine, with sea cucumber and live seafood shipped daily from Jiaodong peninsula. The chef from Yantai knows the food from his home province inside out and is clearly proud to serve his specialities. Try his roast 45-day-old duck served with caviar, prawn crackers and Shandong pancakes, combining the characteristics of both Beijingese and Shandong cooking. The room is bright and airy, but also consider booking a room for more privacy.

Live Seafood from Jiaodong Peninsula
Lu Shang Lu sources live seafood daily from the Jiaodong peninsula, a practice that is both regionally authentic and logistically demanding for a Beijing restaurant, ensuring exceptional freshness and a direct connection to Shandong’s coastal culinary roots.

Michelin Sommelier Award for Tea Masters
Two staff members, Ji Na and Wang Wenhua, received the Michelin Sommelier Award for their mastery of tea culture—a rare global distinction that highlights the restaurant’s unconventional focus on tea pairing as seriously as wine in fine dining.

Roast Duck Fusion Dish
The restaurant’s signature dish is a 45-day-old roast duck served with caviar, prawn crackers, and Shandong pancakes—a bold, unconventional fusion that marries Beijing’s iconic duck tradition with Shandong’s pancake and seafood heritage, a combination not found in typical Peking duck menus.

• Live seafood from the Jiaodong peninsula
  Shipped daily, this is a hallmark of Shandong cuisine at Lu Shang Lu. The freshness and quality of seafood like prawns and sea cucumber are central to the restaurant’s reputation, often featured in dishes that highlight the region’s coastal heritage.
• 45-day-old duck
  Used in the signature roast duck dish, which is served with caviar, prawn crackers, and Shandong pancakes. This preparation artfully bridges Beijing and Shandong traditions, with the duck’s age ensuring optimal texture and flavor.
• Sea cucumber
  A prized ingredient in Confucius cuisine, sea cucumber is prepared with meticulous technique to achieve its signature gelatinous texture, often braised or stewed to showcase its delicate flavor and nutritional value.
• Caviar
  Paired with the roast duck, caviar adds a luxurious, briny contrast to the rich, savory meat, elevating the dish to a level of refined complexity.
• Shandong pancakes
  These thin, pliable pancakes are a traditional accompaniment, used to wrap slices of roast duck and other fillings, emphasizing the interactive, communal aspect of Shandong dining.

Tasting Menu

• 8 Courses: ¥1,288 (approximately $190 USD)

Signature Dishes

• Roast 45-day-old duck served with caviar, prawn crackers and Shandong pancakes: ¥588