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Four Seasons Hotel Beijing， Cai Yi Xuan and Mio
亮馬河畔的味觉盛宴
A Feast by the Liangma River
作为北京城中最资深的高端商务区，燕莎亮马桥一公里范围内奢华酒店、大使馆、高端商场和写字楼云集，将此处浸润为沉稳大气的风水宝地。而2012年开业的北京四季酒店完全征服了该区域客人的味蕾，成为老饕们的美食首选。特别是酒店的意大利餐厅Mio和中餐厅采逸轩，前者连续四年牢牢占据北京城最佳意大利餐厅的宝座，而采逸轩则持续受到国内外高端客人的追捧，成为宴客首选，多年来一直不曾变过。
As the most senior high-end business district in Beijing， Lufthansa Liangmaqiao is home to luxury hotels， embassies， high-end shopping malls and office buildings within a kilometer radius， exuding a grandiose atmosphere. Four Seasons Hotel Beijing， which opened in 2012， completely conquers the taste buds of the guests in the area and becomes the first choice for food connoisseurs. The hotel's Italian restaurant Mio has firmly occupied the throne of the best Italian restaurant in Beijing for four consecutive years， while Chinese restaurant Cai Yi Xuan has continued to be sought after by high-end customers at home and abroad as the preferred choice for banquets.
繁华都市之心的惬意绿洲
An Oasis in the Heart of a Bustling City
走进北京四季酒店明黄金箔装饰的超挑高大堂，以盛唐为灵感的自然风壁饰、雕刻和水墨画呈现出京城独有的尊贵大气。大堂中随时令变化的四季招牌式花艺，则用浪漫和优雅让商务客人的心情瞬间舒缓下来，粉的绚烂绽放、嫩黄的跳跃、深浅不同的绿与玻璃、藤蔓组合出清新芬芳的春天气息。
大堂酒廊Opus Lounge装饰着精美的中国艺术品，在此享用一顿香槟早午餐或传统下午茶都是不错的选择，毗连的大堂酒吧Opus Bar沿袭怀旧式私人会所风格，采用蓝色皮革家具，点缀烟色玻璃和金属装饰，成为夜间名媛绅士们的据点。还有位于酒店六楼的惬意茶园呈献来自中国及异域的珍稀优品香茗，具有浓郁的传统建筑风格，数百只抛光钢质蝴蝶自中庭翩然高飞，呈现沉醉迷人的梦幻景象。
而无论是住店客人还是慕名而来的食客，最钟爱的还是中餐厅采逸轩和意大利餐厅Mio。
Entering the grand lobby of Four Seasons Hotel Beijing， one is welcomed by the golden foil and Tang Dynasty-inspired wall decorations， sculptures and ink paintings， showcasing the unique atmosphere of the capital. Four Seasons signature floral art is changing all the time with the seasons in the lobby， so that the business guests feel instantly relaxed by the romantic and elegant vibe. The gorgeous pink， bright yellow blossoms， different shades of green and the glass and vines all combine to create a fresh spring fragrance.
Decorated with exquisite Chinese artwork， The Opus Lounge is a good choice to enjoy a champagne brunch or traditional afternoon tea. The adjoining Opus Bar follows the style of a nostalgic private club and features blue leather furniture， smoke-colored glass and metal decorations， for sure a hotspot for the ladies and gentlemen at night. On the 6th floor of the hotel， the cozy tea garden with rich traditional architectural style presents rare and excellent tea from China and exotic places. Hundreds of polished steel butterflies fly high from the atrium to create a dreamy and intoxicating image. Whether it be a hotel guest or a food admirer， the most favorite places are the Chinese restaurant Cai Yi Xuan and the Italian restaurant Mio.
采逸轩的本真味道
The Authentic Taste of Cai Yi Xuan
进入中餐厅采逸轩要先穿过一道极具帝王风范和时空穿越感的长廊，这成为了采逸轩的招牌形象。餐厅的菜式出品秉持了四季对品质和细节的极高要求，还有上海米其林大厨卢怿明坐镇菜品顾问。在这里可以品尝到正宗的粤菜和鲁菜。大厨李强先生有近二十年的烹饪经验，他对美食的理解，建立在“最大限度发挥食材的本味”基础上，尊重食材、尊重传统，又不失形式上的创新。
在他的菜单上，既可以尝到京城近乎绝迹的以手工糟卤为原料的传统鲁菜糟溜三白，经典粤菜当红脆皮鸡，还可以点到风靡全球的健康食品——黑蒜调味的大千虾球和黑松露鲍鱼红烧肉这样混搭的菜肴。李强师傅不惜花数月在后厨还原传统的吊糟手法，只为那一口敦厚悠长的天然糟卤味道，春季新菜松菇扒菠菜豆腐，客人一眼就会为那春意盎然的造型打动，还有这里最受欢迎的粤式点心，都是每天清晨由专人手工现做，这样费心力和不计成本的认真创造的美味，让越来越多的人成为采逸轩的忠实粉丝。
采逸轩有八间独立私人用餐包房，当中包括两间贵宾厅，最值得一提的是京城独一无二的厨师之桌。大厨将在餐桌现场零距离为客人烹饪菜品，配合四季训练有素的专业服务，确实是至高无上的中餐享受。
Before entering the Chinese restaurant Cai Yi Xuan， one will first pass through a imperial hallway as if crossing in time， which has become the signature image of Cai Yi Xuan. The cuisine of Cai Yi Xuan guards the highest quality standard of Four Seasons brand， with Shanghai Michelin chef Ze-Ming Lu as consultant. Authentic Cantonese and Shandong dishes can be enjoyed here. Chef Li Qiang has nearly 20 years of cooking experience whose understanding of cuisine is based on "maximizing the taste of the ingredients"， respecting ingredients and tradition without sacrificing innovation in formality.
On his menu， one can taste Sautéed Three White Slices， a traditional Shandong cuisine rarely seen in Beijing made from hand-made distiller's grain； the classic Cantonese Crispy Chickens； healthy mix-and-match dishes popular around the world such as Braised Pork Belly with Abalone in Black Truffle Soy Sauce.
Master Li Qiang did not hesitate to spend a few months in the kitchen to restore the traditional way of fermentation only to pursuit the long and authentic natural taste of distiller's grain. The new spring dish， Braised Spinach and Tofu with Mushroom， presents in a way that will win the hearts of the guests instantly. The most popular Cantonese dim sums here are handmade every morning. With such an effort putting into the costly work of creation， no wonder more and more people are becoming loyal fans of Cai Yi Xuan.
Cai Yi Xuan has eight private dining rooms including two VIP rooms， and most notably a Chef's Table in Beijing. The chef will cook dishes for guests at a short distance on the table with the professional services of Four Seasons， indeed a supreme enjoyment of Chinese food.
意大利餐廳Mio：品味潮流
Italian Restaurant Mio： Taste of the Trend 在北京沒有哪一家意大利餐厅有Mio这样持续多年的高口碑和叫人惊喜不断的创造力，难怪持续多年被食客当做京城最佳意大利餐厅。在这里可以感受到fine dining分寸感极佳的贴身服务，白天可以看着开放式厨房里的热火朝天胃口大开，轻松享用披萨、意大利面和手工面包；夜晚则感受特别定制的水晶吊灯，将原本一眼便能望到尽头的餐厅空间层叠出不同的反射与轮廓，在浪漫优雅的氛围中感受主厨的绝佳创意。
意大利年轻主厨Aniello，先后在名厨Alain Ducasse餐厅、伦敦米其林餐厅Apsleys，全球最佳餐厅丹麦Noma工作过，他的烹饪理念是“基于食物自然发酵的原生态美食将在都会时尚餐饮界独领风骚”。他的灵感天马行空，对味道的把控和对食材的理解，加上对技术的精进，使他成为京城唯一一个将全球最尖端潮流的生物发酵技术运用得得心应手的大厨。在他的菜单中，自制墨鱼汁面经久不衰，作为意大利餐厅的必点菜，这款手工制作的意大利面配合了阿拉斯加帝王蟹肉、番茄汁和胡萝卜分子泡沫，味道层次丰富而又十分漂亮。发酵大麦汁低温慢煮银鳕鱼则是品尝发酵技术的好选择，大麦汁经过发酵之后带有与众不同的鲜度和宽广丰富的层次感，加上黄油打制成微酸并有谷物风味的白汁泡沫，正好化解银鳕鱼的油腻感。最值得尝试的还有新菜自制鸭肝酱。鹅肝酱本是来法餐的代表，但Aniello创造性地搭配了发酵的水果泥，加上烟熏风味的苹果和意大利阿玛托苦杏酒啫喱的余味，让这道鸭肝酱成了独一无二的意大利风味。
幸运的是，主厨Aniello没有局限在对餐饮潮流和技术的研究中，在他的菜肴中，总是可以感受到对食物的热爱和对味道的追求，这大概也是Mio经久不衰的原因之一。
如果没有亲自试过，谁又会想到，在北京城寸土寸金老牌商务区，竟然藏着这样优雅美妙的就餐体验？让人惦记，让人欣喜。
There is no other Italian restaurant in Beijing that has a higher reputation and a more constant creativity. It is no wonder that Mio has been the best Italian restaurant in the capital for many years. Here， you can experience the intimate service of fine dining. You can watch the open kitchen during the day enjoying pizza， pasta and artisan bread and experience the romantic vibe at night when the space is spread with different reflections and contours from special crystal chandeliers， so that the chef's creativity can be enjoyed in a romantic and elegant atmosphere.
The young Italian chef Aniello has worked in the renowned Alain Ducasse restaurant， London Michelin restaurant Apsleys， and Denmark Noma， one of the world's best restaurants. His cooking concept is “The natural fermentation of food will thrive， as Nature will be the protagonist of avant-garde cuisine." His inspiration， control of taste， understanding of ingredients and the advancement of technology made him the special chef in the capital to use the world's most advanced Biofermentation technology. In his menu， homemade Squid Spaghetti has been popular for a long time. As a must-order item in an Italian restaurant， this handmade pasta is made up of Alaskan king crab meat， tomato sauce and carrot molecular foam. It is rich in flavor and beautifully presented. Low-temperature slow-cooking silver cod fish with fermented barley juice is a good choice for tasting fermentation techniques. Barley juice， after fermentation， has a distinctive freshness and a wide variety of layers. Added with butter， it becomes a grainy flavored white sauce foam， just enough to dissolves the greasy feeling of the silver cod. It's also worthwhile to try new homemade Duck Liver Paste. Foie Gras is a recipe for French cuisine， but Aniello creatively matches it with the fermented fruit puree， with the aftertaste of smoky apple and Italian Amato Avocado Wine， making this Duck Liver Paste an unique Italian flavor.
Fortunately， Chef Aniello is not confined to the study of catering trends and technology. In his dishes， one can always feel the love of food and the pursuit of taste. This is probably why Mio enjoys such an enduring popularity.
If one hasn't tried it oneself， who would have thought that one would have such an elegant and wonderful dining experience in the senior business district of Beijing？ The memory it creates lingers full of joy.
亮馬河畔的味觉盛宴
A Feast by the Liangma River
作为北京城中最资深的高端商务区，燕莎亮马桥一公里范围内奢华酒店、大使馆、高端商场和写字楼云集，将此处浸润为沉稳大气的风水宝地。而2012年开业的北京四季酒店完全征服了该区域客人的味蕾，成为老饕们的美食首选。特别是酒店的意大利餐厅Mio和中餐厅采逸轩，前者连续四年牢牢占据北京城最佳意大利餐厅的宝座，而采逸轩则持续受到国内外高端客人的追捧，成为宴客首选，多年来一直不曾变过。
As the most senior high-end business district in Beijing， Lufthansa Liangmaqiao is home to luxury hotels， embassies， high-end shopping malls and office buildings within a kilometer radius， exuding a grandiose atmosphere. Four Seasons Hotel Beijing， which opened in 2012， completely conquers the taste buds of the guests in the area and becomes the first choice for food connoisseurs. The hotel's Italian restaurant Mio has firmly occupied the throne of the best Italian restaurant in Beijing for four consecutive years， while Chinese restaurant Cai Yi Xuan has continued to be sought after by high-end customers at home and abroad as the preferred choice for banquets.
繁华都市之心的惬意绿洲
An Oasis in the Heart of a Bustling City
走进北京四季酒店明黄金箔装饰的超挑高大堂，以盛唐为灵感的自然风壁饰、雕刻和水墨画呈现出京城独有的尊贵大气。大堂中随时令变化的四季招牌式花艺，则用浪漫和优雅让商务客人的心情瞬间舒缓下来，粉的绚烂绽放、嫩黄的跳跃、深浅不同的绿与玻璃、藤蔓组合出清新芬芳的春天气息。
大堂酒廊Opus Lounge装饰着精美的中国艺术品，在此享用一顿香槟早午餐或传统下午茶都是不错的选择，毗连的大堂酒吧Opus Bar沿袭怀旧式私人会所风格，采用蓝色皮革家具，点缀烟色玻璃和金属装饰，成为夜间名媛绅士们的据点。还有位于酒店六楼的惬意茶园呈献来自中国及异域的珍稀优品香茗，具有浓郁的传统建筑风格，数百只抛光钢质蝴蝶自中庭翩然高飞，呈现沉醉迷人的梦幻景象。
而无论是住店客人还是慕名而来的食客，最钟爱的还是中餐厅采逸轩和意大利餐厅Mio。
Entering the grand lobby of Four Seasons Hotel Beijing， one is welcomed by the golden foil and Tang Dynasty-inspired wall decorations， sculptures and ink paintings， showcasing the unique atmosphere of the capital. Four Seasons signature floral art is changing all the time with the seasons in the lobby， so that the business guests feel instantly relaxed by the romantic and elegant vibe. The gorgeous pink， bright yellow blossoms， different shades of green and the glass and vines all combine to create a fresh spring fragrance.
Decorated with exquisite Chinese artwork， The Opus Lounge is a good choice to enjoy a champagne brunch or traditional afternoon tea. The adjoining Opus Bar follows the style of a nostalgic private club and features blue leather furniture， smoke-colored glass and metal decorations， for sure a hotspot for the ladies and gentlemen at night. On the 6th floor of the hotel， the cozy tea garden with rich traditional architectural style presents rare and excellent tea from China and exotic places. Hundreds of polished steel butterflies fly high from the atrium to create a dreamy and intoxicating image. Whether it be a hotel guest or a food admirer， the most favorite places are the Chinese restaurant Cai Yi Xuan and the Italian restaurant Mio.
采逸轩的本真味道
The Authentic Taste of Cai Yi Xuan
进入中餐厅采逸轩要先穿过一道极具帝王风范和时空穿越感的长廊，这成为了采逸轩的招牌形象。餐厅的菜式出品秉持了四季对品质和细节的极高要求，还有上海米其林大厨卢怿明坐镇菜品顾问。在这里可以品尝到正宗的粤菜和鲁菜。大厨李强先生有近二十年的烹饪经验，他对美食的理解，建立在“最大限度发挥食材的本味”基础上，尊重食材、尊重传统，又不失形式上的创新。
在他的菜单上，既可以尝到京城近乎绝迹的以手工糟卤为原料的传统鲁菜糟溜三白，经典粤菜当红脆皮鸡，还可以点到风靡全球的健康食品——黑蒜调味的大千虾球和黑松露鲍鱼红烧肉这样混搭的菜肴。李强师傅不惜花数月在后厨还原传统的吊糟手法，只为那一口敦厚悠长的天然糟卤味道，春季新菜松菇扒菠菜豆腐，客人一眼就会为那春意盎然的造型打动，还有这里最受欢迎的粤式点心，都是每天清晨由专人手工现做，这样费心力和不计成本的认真创造的美味，让越来越多的人成为采逸轩的忠实粉丝。
采逸轩有八间独立私人用餐包房，当中包括两间贵宾厅，最值得一提的是京城独一无二的厨师之桌。大厨将在餐桌现场零距离为客人烹饪菜品，配合四季训练有素的专业服务，确实是至高无上的中餐享受。
Before entering the Chinese restaurant Cai Yi Xuan， one will first pass through a imperial hallway as if crossing in time， which has become the signature image of Cai Yi Xuan. The cuisine of Cai Yi Xuan guards the highest quality standard of Four Seasons brand， with Shanghai Michelin chef Ze-Ming Lu as consultant. Authentic Cantonese and Shandong dishes can be enjoyed here. Chef Li Qiang has nearly 20 years of cooking experience whose understanding of cuisine is based on "maximizing the taste of the ingredients"， respecting ingredients and tradition without sacrificing innovation in formality.
On his menu， one can taste Sautéed Three White Slices， a traditional Shandong cuisine rarely seen in Beijing made from hand-made distiller's grain； the classic Cantonese Crispy Chickens； healthy mix-and-match dishes popular around the world such as Braised Pork Belly with Abalone in Black Truffle Soy Sauce.
Master Li Qiang did not hesitate to spend a few months in the kitchen to restore the traditional way of fermentation only to pursuit the long and authentic natural taste of distiller's grain. The new spring dish， Braised Spinach and Tofu with Mushroom， presents in a way that will win the hearts of the guests instantly. The most popular Cantonese dim sums here are handmade every morning. With such an effort putting into the costly work of creation， no wonder more and more people are becoming loyal fans of Cai Yi Xuan.
Cai Yi Xuan has eight private dining rooms including two VIP rooms， and most notably a Chef's Table in Beijing. The chef will cook dishes for guests at a short distance on the table with the professional services of Four Seasons， indeed a supreme enjoyment of Chinese food.
意大利餐廳Mio：品味潮流
Italian Restaurant Mio： Taste of the Trend 在北京沒有哪一家意大利餐厅有Mio这样持续多年的高口碑和叫人惊喜不断的创造力，难怪持续多年被食客当做京城最佳意大利餐厅。在这里可以感受到fine dining分寸感极佳的贴身服务，白天可以看着开放式厨房里的热火朝天胃口大开，轻松享用披萨、意大利面和手工面包；夜晚则感受特别定制的水晶吊灯，将原本一眼便能望到尽头的餐厅空间层叠出不同的反射与轮廓，在浪漫优雅的氛围中感受主厨的绝佳创意。
意大利年轻主厨Aniello，先后在名厨Alain Ducasse餐厅、伦敦米其林餐厅Apsleys，全球最佳餐厅丹麦Noma工作过，他的烹饪理念是“基于食物自然发酵的原生态美食将在都会时尚餐饮界独领风骚”。他的灵感天马行空，对味道的把控和对食材的理解，加上对技术的精进，使他成为京城唯一一个将全球最尖端潮流的生物发酵技术运用得得心应手的大厨。在他的菜单中，自制墨鱼汁面经久不衰，作为意大利餐厅的必点菜，这款手工制作的意大利面配合了阿拉斯加帝王蟹肉、番茄汁和胡萝卜分子泡沫，味道层次丰富而又十分漂亮。发酵大麦汁低温慢煮银鳕鱼则是品尝发酵技术的好选择，大麦汁经过发酵之后带有与众不同的鲜度和宽广丰富的层次感，加上黄油打制成微酸并有谷物风味的白汁泡沫，正好化解银鳕鱼的油腻感。最值得尝试的还有新菜自制鸭肝酱。鹅肝酱本是来法餐的代表，但Aniello创造性地搭配了发酵的水果泥，加上烟熏风味的苹果和意大利阿玛托苦杏酒啫喱的余味，让这道鸭肝酱成了独一无二的意大利风味。
幸运的是，主厨Aniello没有局限在对餐饮潮流和技术的研究中，在他的菜肴中，总是可以感受到对食物的热爱和对味道的追求，这大概也是Mio经久不衰的原因之一。
如果没有亲自试过，谁又会想到，在北京城寸土寸金老牌商务区，竟然藏着这样优雅美妙的就餐体验？让人惦记，让人欣喜。
There is no other Italian restaurant in Beijing that has a higher reputation and a more constant creativity. It is no wonder that Mio has been the best Italian restaurant in the capital for many years. Here， you can experience the intimate service of fine dining. You can watch the open kitchen during the day enjoying pizza， pasta and artisan bread and experience the romantic vibe at night when the space is spread with different reflections and contours from special crystal chandeliers， so that the chef's creativity can be enjoyed in a romantic and elegant atmosphere.
The young Italian chef Aniello has worked in the renowned Alain Ducasse restaurant， London Michelin restaurant Apsleys， and Denmark Noma， one of the world's best restaurants. His cooking concept is “The natural fermentation of food will thrive， as Nature will be the protagonist of avant-garde cuisine." His inspiration， control of taste， understanding of ingredients and the advancement of technology made him the special chef in the capital to use the world's most advanced Biofermentation technology. In his menu， homemade Squid Spaghetti has been popular for a long time. As a must-order item in an Italian restaurant， this handmade pasta is made up of Alaskan king crab meat， tomato sauce and carrot molecular foam. It is rich in flavor and beautifully presented. Low-temperature slow-cooking silver cod fish with fermented barley juice is a good choice for tasting fermentation techniques. Barley juice， after fermentation， has a distinctive freshness and a wide variety of layers. Added with butter， it becomes a grainy flavored white sauce foam， just enough to dissolves the greasy feeling of the silver cod. It's also worthwhile to try new homemade Duck Liver Paste. Foie Gras is a recipe for French cuisine， but Aniello creatively matches it with the fermented fruit puree， with the aftertaste of smoky apple and Italian Amato Avocado Wine， making this Duck Liver Paste an unique Italian flavor.
Fortunately， Chef Aniello is not confined to the study of catering trends and technology. In his dishes， one can always feel the love of food and the pursuit of taste. This is probably why Mio enjoys such an enduring popularity.
If one hasn't tried it oneself， who would have thought that one would have such an elegant and wonderful dining experience in the senior business district of Beijing？ The memory it creates lingers full of joy.