左上：蝦子芹心 Boiled celery with shrimp roe
右上：糖醋排骨 Sweet and sour pork rib
下 由左至右：
炒鹹食 Shredded carrots, bamboo shoots and mixed vegetables
翡翠豆腐 Fried mashed green beans with minced scallop and ginger
北京熏肉 Smoked pork
翡翠豆腐混了干貝和麻油
左：芥菜墩 Chinese cabbage with mustard seeds
中：駝峰
右：蝦子卷
葛仙米鮮蝦丸子湯 Boiled soup with minced prawns and seaweeds
葛仙米說是一種特別藻類
上中：涼拌火雞絲 Shredded duck meat with cabbages
上右：蛤什蟆蒸蛋
下 由左至又：
野雞絲炒酸菜 Shredded pheasant meat with pickled vegetables
炒麻豆腐 Fried mung beancurd
芝麻蝦托 Deep fried minced prawn on bread
上：麻辣牛肉 Spicy beef
下：忘記名字了
蛤什蟆 碎熘雞 Stir fried chicken with snowfrog oil
第一次吃到新鮮的雪蛤
虎皮肘子
因為肘子太大改為五花肉
做工頗為複雜 先炸再薰 再蒸
根據慈禧年紀漸大牙齒漸無力而調整做法使其做法
油悶大蝦 Stewed prawn in cooking oil
紅糟肉片 Stir fried pork fillet with fragrant rice wine sauce
肉片用流動涼水去血水 所以不加粉就自然嫩還有肉味
焌油鱈魚 Cod fish with soya oil sauce
鹿尾醬配手橄麵 Handmade noodles with bean sauce and deer tail
小炒茄子配米飯 Stir fried eggplants with minced pork and shrimps, served with rice
烏魚蛋湯 Boiled soup with slices of cuttlefish
西瓜 綠豆水飯 奶酪
總體呈現色香味俱全, 光想到每道菜所花的時間心血及期所達到的料理高度就很感動。
背後所代表的歷史意義漢文化價值真是難以用金錢衡量，而價位在北京這種高消費但食物常常不怎樣的地方又真是佛心來著。此次北京行覺得真正稱得上好吃的東西，再來北京的話還會去。
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