Mansion Cuisine by Jingyan
Beijing, China Mainland
⭐1 Star
The Experience
From Michelin Guide
The high-ceilinged courtyard mansion was remodelled in 2013 to house this classy restaurant. In a similar vein, traditional Beijing dishes have been given a modern and eclectic makeover. Peking duck is served three ways that feature caviar, black truffle or carved into 108 slices the traditional way, boasting crispy skin and juicy flesh. Most dishes are made to order, some with tableside service. The sea cucumber with Peking style pork sauce is phenomenal.
Unique Things
From Visitor Experiences
Here are three unique or unconventional aspects of the Michelin-starred restaurant Mansion Cuisine by Jingyan in Beijing:
1. Fusion of Traditional and Modern Chinese Aristocratic Cuisine
Mansion Cuisine by Jingyan offers a harmonious blend of traditional Chinese aristocratic dishes with modern culinary techniques and ingredient selection. This approach creates a refined dining experience that respects heritage while innovating on flavors and presentation.
2. Historic Courtyard Setting with Eclectic Modern Menu
The restaurant is located in a beautifully restored historic courtyard mansion in the Chaoyang district of Beijing. The ambiance reflects traditional Beijing architecture, while the menu provides a modern and eclectic remake of classic Beijing cuisine, including Peking duck served three ways with luxurious additions like caviar and black truffle.
3. Signature Dishes Featuring Luxurious Ingredients and Unique Preparations
Notable dishes include the black truffle beef bone marrow clay pot rice, which uses bone marrow drippings to infuse the rice with rich flavor, and Peking duck served with caviar and black truffle. Other standouts are sea cucumber with Peking-style pork sauce and aged Hua Diao drunken crabs, showcasing both ingredient quality and creative cooking techniques.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at Mansion Cuisine by Jingyan, Beijing, include:
Peking Duck: Served in three distinctive ways, including with luxurious additions like caviar and black truffle, highlighting the restaurant’s modern take on this traditional Beijing dish. The duck is known for its crispy skin and juicy flesh, sometimes carved into 108 slices in the traditional style.
Sea Cucumber: Featured prominently in a signature dish prepared with Peking-style pork sauce, this ingredient reflects the restaurant’s focus on refined, traditional Beijing flavors with a contemporary twist.
Black Truffle: Used notably in the black truffle beef bone marrow clay pot rice, this ingredient adds an earthy richness and luxury to the dish, exemplifying the restaurant’s blend of traditional and modern aristocratic Chinese cuisine.
Beef Bone Marrow: Central to the clay pot rice dish, it provides a rich, umami depth that complements the black truffle, showcasing the chef’s skill in ingredient selection and refined cooking techniques.
Crab Meat and Crab Roe: Featured in the seasonal clay pot rice, these ingredients add a delicate seafood flavor and seasonal freshness to the menu, emphasizing the restaurant’s use of premium ingredients.
These ingredients are significant as they represent a fusion of traditional Beijing culinary heritage with modern luxury and refinement, creating distinctive signature dishes that are both rooted in history and innovatively presented.