[China: Beijing] Chef 1996 川菜·主厨餐厅

Rating: 4.75/5

My favorite meal in Beijing this time was at Chef 1996 (1996 川菜·主厨餐厅) - a contemporary Sichuan restaurant! The restaurant is helmed by Owner-Chef Liang Dee who started the successful chain restaurant Meizhou Dongpo 眉州东坡 with her husband 30 years ago. To commemorate her founding spirit and mission to honor Sichuan’s culinary culture, Chef Dee opened Chef 1996 in the original space of her first restaurant in order to present the perfect Sichuan dining experience. Embodying the philosophy 一菜一格，百菜百味 “one dish one style; a hundred dishes, a hundred flavors”, the dishes here are elegant and exquisite with a great balance of flavors. One of the signature dishes is the ingenious Crispy Tea Smoked Duck 酥皮樟茶鸭 which combines the best of Peking duck and tea smoked duck into one. Another creation that is not to be missed is the Cured Meat Banquet 腊珍宴which is available only during the winter time. Using different types of wood to smoke different cuts of meat, the cured meat here is unlike anything I’ve had before. Chef 1996 is definitely worth trying when in Beijing.

冬寒菜稀饭

冬葵 五常大米
Winter Vegetable Porridge

夫妻肺片
牛肚 牛舌 牛腱子 白芹菜
Sliced Beef & Ox Tongue in Chili Sauce

斗鸡菇油拌辣木苗
自術斗鸡菇油 辣木苗
Moringa Seedling Tossed with Termite Mushroom Oil

凉拌土鸡
丹棱土公鸡 四川小葱 邹皮椒
Chilled Chicken Salad

腊肉折耳根拌三丝
腊肉 青折耳根 樱桃萝卜 冰淇凌萝卜 青皮莴笋
Preserved Meat with Sliced Vegetables

百合鸡豆花随玉露香梨蒸饺
九年百合鸡茸 火腿 干贝
Chicken Tofu with Lily Bulb & Pear Dumpling

藤椒牛肉
5A雪花牛上脑 14种蔬菜汁 藤椒 青红二荆条
5A Wagyu Beef with Sichuan Peppercorn

二黄汤煨上品黄辣丁
上品黄辣丁 泡辣椒 泡仔姜 泡酸菜
Premium Yellow Catfish in Broth

酥皮樟茶鸭
樱桃谷鸭 樟树木 花茶 红茶 乌龙茶 糯米
Crispy Tea Smoked Duck

腊猪四品「蒸」
五花肉 上五花肉 腊排 后腿肉
Preserved Pork

腊牛四品「蒸」
五香牛肉香肠 咸鲜牛肉香肠 牛胸 牛口条
Preserved Beef

青峪猪香肠「烤」
迷你夹饼 烤枣香馒头
Grilled Pork Sausage

火爆三脆和泡菜组盘
蛏子皇 黑金鲍 元贝 甑子饭
Stir-fried Razor Clam, Abalone & Scallop

1996的麻婆豆腐
豆腐蟹肉 蟹黄 牛肉
1996 Mapo Tofu

饍馔担担面
Dan Dan Noodles

沸冬火上锅
豌豆尖 鸭血 儿菜
Boiled Vegetables with Duck Blood

米香燕窝伴小北街白糕
五常大米 花生 燕窝
Bird’s Nest Custard

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