Timber, artwork and the greenery of pines add to the atmosphere. Chinese cuisine features Beijing, Cantonese and Teochew specialities with their delicate flavours, stir-fried delicacies and hearty food, respectively. Diaoyutai cuisine is also available until June 2001. The diaoyutai cold dish speciality makes an interesting starter with its five varieties, including pork roll and jellied prawns. Diaoyutai special consomme, served in an attractive covered soup bowl, is exceptional in flavour and texture.
Set menus are representative of state banquets.
Braised beancurd with bamboo pith and tientsin cabbage is a tender, nourishing choice. Crispy egg noodles with seafood complements a meal. Traditional dian xin is popular for lunch. Desserts encompass chilled avocado puree with pomelo, chilled herbal jelly and, from the diaoyutai menu, dragon beard noodles and imperial pea paste cake. Red and black uniformed waitresses are polite, welcoming and knowledgeable.