Page 11 - CHINA WORLD No45九月刊-FINAL
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CHINA WORLD   SEPTEMBER 2019 / 2019 年 9 月刊  11


           转眼间,秋季将至,你是否准备好贴个健康 “秋膘”?
           用新鲜牧草,通常需要 20 个月左右才能出栏。同时脂肪含量低,肉香浓郁,肉质精
           选牛肉眼部位的肉质,“眼” 是指肌肉的圆形横切面,由于这个部分的肌肉不会经
           常活动,所以肉质十分柔软、多汁,并且均匀地布满雪花纹脂肪。1 公斤安格斯带骨
           聚四五好友,谈笑间共同享受这唇齿间的美味,将是工作后闲暇时光最好的犒劳。                               A GUIDE TO EATING BEEF IN THE AUTUMN
           Maiker Valdivia,将家乡苹果酒馆 sidrería 的特色风味菜单完美呈现,带领您享受这                Autumn is coming, people need to pay more attention to healthy diet.
           场精致的味觉之旅。同时把对选材的挑选标准提升至“苛刻”,不光满足口腹,更                               Chinese medicine believes that people eat too much cold food in summer, and they
           关怀您的健康与活力,9 月 1 日至 10 月 31 日晚餐时间,快来与好友一起到阿丽雅                       need to eat some beef in autumn to be healthy.
           餐厅分享这份美食盛宴吧。                                                       Aria's upcoming grass-fed beef set menu is one of the highlights.
           预订电话:65052266-5743                                                 Selected grass-fed cattle, mainly eat fresh pasture, need to be raised for 20 months, at the same
           地址:朝阳区建国门外大街一号,中国大饭店三层                                             time, the fat content is low, nutrition is easy to rich, so it is welcomed by health advocates.
           营业时间:午餐:上午 11:30- 下午 02:30 晚餐:晚 5:30- 晚 10:00 (周一至周日)              Beef rib-eye have an abundance of marbling, ribbons of fat that melt into the lean as it
                                                                              cooks delivering that rich beef flavor. A Smooth, fine texture and exceptional tenderness.
                                                                              The main course made with Angus Prime Rib 1Kg, Roasted Piquillo peppers, Smashed
                                                                              potato puree, Beef sauce, it will be your favorite. Inviting friends to share is the best way
                                                                              to relax after work.
                                                                              Chilean-born Chef Valdivia brings to Aria more than 10 years of experience in the culinary
                                                                              arts gained from working in San Sebastián, a Spanish coastal city in the Basque Autonomous
                                                                              Community that is renowned for its Basque cuisine. The Traditional Sidreria Menu is coming
                                                                              out in September will take you to experience the most distinctive food tour.
                                                                              Date: From Sep 1st to Oct 31st.
                                                                              Telephone: 65052266 ext. 5743
                                                                              Address: No.1  Jianguomenwai Avenue,3 Level of China World Hotel, Beijing
                                                                              Operating Hours: Lunch: 11:30 am-2:30 pm, Dinner: 5:30 pm-10:00 pm (Monday-Sunday)


           的鲜菌美馔, 鲜松茸、鹿角菇、牛肝菌、鲜鸡枞菌、黑松露、干巴菌等美味珍菌
           赏味时限:2019 年 8 月 15 日至 9 月 30 日
           营业时间为上午 11:30 至下午 2:30 及下午 5:30 至晚上 10 点
           预订请致电(86 10)6505 2266 转 34

           It’s the season for fresh mushroom.  Beijing diners need not fly to Yunnan, as Summer
           Palace introduces the Mushroom Feast to bring you a memorable autumn filled with
           mushroom delicacies.  In addition to offering fresh mushroom, Chef Chan and Chef Min
           have created a series of mushroom dishes inspired by their respective Cantonese and
           Huaiyang cuisines.
           Available from 15 August to 30 September 2019
           Lunch is served from 11:30 a.m. to 2:30 p.m. and dinner is served daily from 5:30 to 10 p.m.
           For more information and to make reservations, please call (86 10) 6505 2266 ext. 34 or
           send an email to
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