Eat beat

China Daily | Updated: 2019-12-27 08:54
[Photo provided to China Daily]

Jia springs into the new year

Jia's executive chef Ho Hau-yuen has designed a special menu for the upcoming Spring Festival holiday. Braised sea cucumber with black mushrooms in oyster sauce along with the wok-fried beef tenderloin and goose liver and balsamic vinegar are the two must-try additions. The Hong Kong native's signature poon choi, Guangdong's famous casserole, features a variety of seafood and rare mushrooms stewed to perfection.

No 2A Jiangtai Road, Chaoyang district, Beijing. 010-5926-8281.

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