Sheng Yong Xing (Chaoyang)

Here are three unique and unconventional aspects of the Michelin-starred restaurant Sheng Yong Xing (Chaoyang), Beijing:

1. Roast Duck with a 'Birth Certificate'
The restaurant serves its signature roast duck with a unique "birth certificate" that proves the duck is exactly 45 days old. This detail highlights the precision and care in sourcing and preparing their key dish. The duck is grilled in a stone oven over jujube wood, giving it a distinctive crispy skin and juicy meat texture. Customers can also splurge by adding caviar to the duck for an elevated experience.

2. Artistic and Cultural Interior Design Inspired by Traditional Chinese Elements
Sheng Yong Xing's interior design incorporates strong Chinese aesthetic details, such as two large frameworks resembling traditional Chinese lanterns made with handmade iron wire light decorations. The design also includes natural materials, skylights that bring in natural landscape views, and seasonal floral arrangements. This artistic and poetic ambiance creates a cultural atmosphere that reflects North Chinese heritage and offers guests a sense of belonging and continual surprises with evolving artworks.

3. East-meets-West Stylish Decor with Open, Social Dining Spaces
The dining room features a stylish fusion of Eastern and Western design elements with well-spaced tables, promoting a bright and open feel. The restaurant's layout includes open private rooms inspired by the designer's childhood memories of communal dining spaces without strict social hierarchies, fostering a warm and inclusive dining experience. This open design contrasts with typical private dining rooms, emphasizing social interaction while maintaining elegance.

These distinctive features set Sheng Yong Xing apart as a Michelin-starred restaurant that combines culinary precision, cultural artistry, and innovative dining space design.

The most honored or signature ingredients at the Michelin-starred restaurant Sheng Yong Xing (Chaoyang), Beijing, are:

• 45-day-old Peking duck: This is the centerpiece ingredient, carefully aged and roasted over jujube wood in a stone oven. The aging and wood roasting impart a crispy skin and juicy, flavorful meat, making it the signature dish of the restaurant. Each duck even comes with a "birth certificate" to prove its age and origin, emphasizing quality and traceability.

• Jujube wood: Used for roasting the Peking duck, this wood adds a distinctive aroma and flavor to the duck, enhancing its traditional taste profile.

• Caviar: Often paired with the Peking duck in innovative ways, such as on crispy duck skin shards, caviar adds a luxurious contrast of creamy texture and salty umami flavor, elevating the classic dish to a fine dining experience.

• Spring prawns from Bohai Sea: Featured in sautéed dishes with shrimp roe, these prawns are prized for their springy texture and rich umami, showcasing the restaurant’s skill beyond duck.

These ingredients highlight Sheng Yong Xing’s focus on premium quality, traditional techniques, and refined presentation in Beijing cuisine. The duck, aged and roasted with care, remains the star, complemented by luxurious touches like caviar and fresh seafood from the Bohai Sea.