Haute Dim Sum at Four Seasons Hotel Beijing

Cai Yi Xuan, meaning “the art of dining” in Chinese, serves regional Chinese cuisines from Beijing, Shandong, Guangdong and Zhejiang but the highlight of its menu is undoubtedly the authentic and artistically made dim sum - so fresh and delicious, it can be savored without dipping sauce.

A Cantonese specialty developed in the steamy, bustling southern Chinese metropolis of Guangzhou in the 18th and 19th centuries, and later perfected in Hong Kong in the 20th, dim sum, which literally means “touch your heart” in Cantonese, has long been exalted as a culinary art form. Widely regarded as one of the most exquisite cuisines that China's rich culinary culture has to offer, it is also one of the most difficult Chinese cuisines to prepare.

Dim sum making is a culinary art requiring a level of technical expertise with few parallels. Indeed, mastering the art of dim sum is a lifelong pursuit. Dim sum at Cai Yi Xuan is meticulously prepared by a highly trained, expert team of chefs specializing only in dim sum. They spent years training in the finest restaurants in Guangdong and Hong Kong to master the numerous traditional techniques used to make the countless different dim sum dishes that exist. At the helm of Cai Yi Xuan's culinary brigade, Chef Michael Liang explains: “Detail is the key to making or breaking dim sum - take shrimp dumplings, which require 13 folds, so that they curl up like a traditional Chinese wooden comb. Ostensibly, dim sum doesn't appear to vary all that much, but in truth, whether it is top quality depends on the dedication that the chef puts into it. All techniques are based on traditional skills passed down through generations of dim sum chefs.” Such traditional techniques are now rarely used, but it is precisely this dedication to tradition that allows Chef Liang and his teams to create the most impeccable dim sum delicacies available in Beijing.

Another important means to ensure top quality and exquisite taste, all dim sum at Cai Yi Xuan is made fresh - nothing is precooked or frozen. Ingredients are prepared fresh each morning and every morsel of dim sum delight is made to order. Cai Yi Xuan's signature dim sum menu offers a mouthwatering selection of unique delicacies made with gourmet ingredients. The Baked Whole Abalone Pastry with Diced Chicken stands out for particular praise. Imported fresh from South Africa, the abalone is stewed for 3 hours before being placed onto a puff pastry base filled with diced chicken in abalone sauce. The whole dish is then baked until the puff pastry becomes perfectly crisp, creating a delicate texture and flavor that enamors the senses. Another succulent example are the “Money Bags” dumplings; like a dainty, translucent purse, they come stuffed with premium crab roe and black cod, replacing more conventional meat fillings. Indeed, the attention to detail, artistry and quality of dim sum at Cai Yi Xuan elevates Four Seasons Hotel Beijing to a world-class culinary standard.

From its humble origins as a cuisine that began as light fare served alongside cups of pungent Pu'er tea in the tea houses of Guangzhou and Hong Kong, dim sum has finally made the long journey to the Four Seasons Hotel Beijing, where it has blossomed into a sophisticated and rarified haute cuisine. Thanks to the use of premium ingredients and the artistic mastery and dedication of its expert dim sum chefs, indulging in dim sum fine dining at Cai Yi Xuan is to experience nothing short of epicurean ecstasy.

For more information, www.fourseasons.com/beijing