Food map: Wenhua Steakhouse + Bar
Highlights: Tomahawk Steak, Wellington Steak, Forbidden City Beauty
If you are a steak lover, you cannot miss Wenhua Steakhouse + Bar at Wenhua Oriental Hotel, Wangfujing, Beijing. Sitting on the outdoor terrace, enjoying a steak meal while looking out at the magnificent view of the Forbidden City. The signature here is a classic steak made from charcoal, including Australian Tomahawk Steak, Wellington Steak and slow-roasted beef eye special for weekend brunch.
's signature Tomahawk Steak comes from the top five Australian Stockyard ranch in the world. It weighs 1.2 kg. It is roasted with classic carbon. Just add salt and black pepper to stimulate the unique rich aroma of fat. Another Wellington Steak is a classic taste interpreted by the chef team using innovative techniques. The ingredients are M4-5 Wagyu beef from Australia. The low-temperature slow-cooked beef is covered with mushroom puree and spinach, and then covered with a layer of Spanish black-haired pig ham. Finally wrapped in puff pastry and baked until 50% mature. The appearance is golden. After cutting, the aroma of meat fat and ingredients bursts out instantly, with a rich sense of layering.
"Slow-roasted American Excellent Beef Eye Meat" fully highlights the level of the meat itself in a slow-roasted way, allowing the whole piece of meat to be evenly heated. When the center temperature reaches about 52 degrees Celsius, the texture, taste and fat aroma of the meat are optimal. Then, it is quickly roasted with charcoal fire to increase the aroma of the charcoal. Finally, the surface of the meat is coated with parsley leaves, black pepper and mustard juice to further increase the layering of the taste. What is more ritualistic is that the whole piece of meat is placed on the trolley and the professional waiter serves the tableside, and different sauces can be matched according to personal taste. In addition, it is equipped with more than 300 wines from different origins around the world, paired with delicious beef.
In addition to a few signature steaks, the weekend brunch here is also very popular. It is recommended to "trolley salted salmon". The whole piece of salmon produced from Norway is selected, and the traditional French cooking method is used to marinate it with sugar and salt for more than 12 hours. Then apply mustard and sea salt on the surface, and slice it on the spot in the form of a trolley, supplemented with crushed egg white yolks, sour cream, onion, etc., highlighting the delicate and fresh flavor of the salmon, but also increasing the level of taste changes. In addition, there are crab salad, pastoral green bean soup with Italian ham and mint, scrambled eggs with black truffle and other delicious foods.
Beijing News reporter Qu Xiaoyi
Editor Li Zheng Proofreading Lu Qian
Picture Photo provided by the interviewee
