Cai Yi Xuan

The story

Cai Yi Xuan Beijing – Michelin-Starred Cantonese Dining at Four Seasons

Cai Yi Xuan

At Cai Yi Xuan in Beijing, Chef de Cuisine Li Qiang brings over two decades of experience to the art of Cantonese cuisine. Hailing from Tianjin, Chef Qiang specializes in a range of Chinese cooking styles, including Cantonese, Beijing, Tianjin, and Teochew, and his menus reflect a deep respect for fine seasonal ingredients and culinary tradition.

The dining experience here is centered on a menu that harmonizes authentic flavors with contemporary flair. Signature dishes include wok-fried Australian Wagyu beef with aged tangerine peel and lily bulbs, poached chicken with grated ginger, and live spotted garoupa poached in soup with celery. The restaurant also presents an array of dim sum, wok-fried Australian lobster with double-flavoured garlic, and steamed snow crab with aged rice wine. Each dish is crafted to tell a story of heritage through precise technique and fresh ingredients.

This commitment to quality has earned Cai Yi Xuan a Michelin star, a recognition that underscores the kitchen’s dedication to high-quality cooking. The restaurant’s atmosphere is refined yet welcoming, offering private rooms and a setting suitable for both intimate dinners and special occasions. Whether for lunch or dinner, the service is attentive and the wine list thoughtfully curated.