How does Mansion Cuisine blend imperial history with modern dining?

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Mansion Cuisine by Jingyan Reimagines Imperial Beijing Cuisine with Modern Techniques

Mansion Cuisine by Jingyan, a Michelin-starred establishment, offers a contemporary interpretation of traditional imperial Beijing cuisine, housed within a renovated siheyuan courtyard near the Lama Temple. Chef Duan Yu champions this approach, which he terms "New Beijing Cuisine," by thoughtfully integrating historical culinary elements with modern execution and presentation. This philosophy is evident in signature dishes that draw upon centuries-old traditions while appealing to contemporary palates.
A Modern Take on Historic Condiments

The restaurant showcases a notable dish featuring sea cucumber prepared with a dark, glossy sauce derived from Tianfuhao pork knuckle. This particular condiment boasts a lineage exceeding 280 years, originating from a Shandong shopkeeper who established a presence in Beijing during the Qing dynasty. By employing this historically significant ingredient, Mansion Cuisine by Jingyan connects its patrons to a deep culinary past, presenting it in a manner that highlights the quality and texture of the sea cucumber itself.
Multi-Faceted Peking Duck Presentation

Peking duck is a centrepiece of the dining experience, meticulously prepared and served in three distinct ways to showcase its versatility. The first iteration features thinly sliced duck accompanied by cliff honey and black truffle, offering a refined and aromatic start. Subsequently, the duck is carved into the traditional 108 slices, preserving its lacquered skin and served with erbajiang, a classic Beijing peanut and sesame paste condiment. Finally, any remaining portions of the duck are wok-fried with salt, pepper, chillies, and scallions, providing a more robust and familiar flavour profile.
Traditional Hotpot with Refined Lamb Preparation

The Peking-style hotpot, known as shuanyangrou, is another traditional dish given a refined treatment. The restaurant sources lamb from Inner Mongolia, preparing it in thin slices that are interwoven with cartilage. This specific cut is then cooked briefly in a clear broth infused with goji berries and served with two accompanying sauces: a traditional sesame paste and a sand onion sauce. This meticulous preparation ensures a unique textural experience, offering a snappy, almost crunchy resistance to the tender lamb.
Grilled Lamb Biscuits Offer a Rustic Counterpoint

Complementing the hotpot, the same cut of Inner Mongolian lamb is also prepared in a grilled fashion. This version is seasoned with onions and coriander and served nestled between sesame biscuits. This preparation offers a more rustic and handheld eating experience, contrasting with the delicate broth of the hotpot and showcasing the lamb's flavour in a different culinary context.

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How does Mansion Cuisine blend imperial history with modern dining?

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