What does Mansion Cuisine claim by calling it “New Beijing Cuisine”?

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Mansion Cuisine by Jingyan Reimagines Traditional Imperial Beijing Cuisine

Mansion Cuisine by Jingyan, a Michelin-starred establishment and the flagship of Chef Duan Yu's Jingyu Catering Group, presents its culinary philosophy as "New Beijing Cuisine." This designation signifies a modern interpretation and application of traditional imperial Beijing culinary practices. The restaurant itself is situated in a renovated siheyuan courtyard near the Lama Temple, providing a historically resonant setting for its innovative approach to classic dishes.
Emphasis on Modern Techniques for Traditional Flavors

The "New Beijing Cuisine" concept at Mansion Cuisine by Jingyan centres on employing contemporary culinary techniques to enhance and present age-old imperial Beijing recipes. This is evident in dishes such as the sea cucumber, which is prepared with a rich sauce derived from Tianfuhao pork knuckle, a condiment with over 280 years of history originating from a Qing dynasty Shandong shopkeeper. The texture of the sea cucumber is notably firm and springy, deviating from the softer, more common preparations.
Multi-faceted Presentation of Peking Duck

A signature example of this modern approach is the Peking duck, which is served in three distinct ways. Initially, a thin slice is presented with cliff honey and black truffle. Following this, it is expertly carved into 108 traditional slices, preserving the crisp lacquered skin, and accompanied by erbajiang, a classic Beijing peanut and sesame paste. The remaining portion of the duck is then wok-fried with salt and pepper, incorporating chillies and scallions for a final flavour profile.
Refined Interpretation of Hotpot

The Peking-style hotpot, or shuanyangrou, also undergoes a refined treatment. Mansion Cuisine by Jingyan utilizes lamb from Inner Mongolia, sliced thinly and interspersed with cartilage to provide a unique, snappy texture. This is cooked swiftly in a clear broth with goji berries and served with two accompanying sauces: a traditional sesame paste and a blend featuring sand onion. A further iteration of this lamb preparation involves grilling it with onions and coriander, served between sesame biscuits.

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What does Mansion Cuisine claim by calling it “New Beijing Cuisine”?

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