Lu Shang Lu
Shandong/Confucius Cuisine · Beijing · Michelin Two Stars · Chef Haoquan Wang
The speciality here is Shandong cooking, especially Confucius cuisine, sea cucumber and live seafood shipped daily from Jiaodong peninsula. The chef is from Yantai and knows the food from his home province inside out. Try his roast 45-day-old duck served with caviar, prawn crackers and Shandong pancakes, which embodies features of both Beijing and Shandong cuisine. The lengthy tea menu and bespoke tea service make for a very special experience.
2A01-2A03/2A05-2A13, 2F, Sunshine Financial Center, No.1 Tower, 33 Jinghui Street, Chaoyang, Beijing, Beijing
- 2 Michelin Stars
Menu
Dishes
- Live Seafood from Jiaodong Peninsula — Daily fresh seafood shipped from Yantai and the Jiaodong peninsula. Prepared to order in traditional Shandong style.
- Braised Sea Cucumber with Scallion (葱烧海参) — Classic Shandong Braised sea cucumber with caramelised scallion in rich sauce. One of the most iconic Lu cuisine preparations.
- Deep-Fried Sea Bass — Sea bass prepared in the "Kylin Imperial Book" presentation style. A dramatic and refined Shandong seafood dish.
- Sweet and Sour Carp (糖醋鲤鱼) — Traditional Lu cuisine preparation. Whole carp deep-fried and glazed with sweet and sour sauce. A Shandong classic.
- Roast 45-Day-Old Duck — combining Beijing and Shandong styles. Served with caviar, prawn crackers, and Shandong pancakes. Highlighted by Michelin inspectors.
- A La Carte Dining (820) — Custom-made Shandong Confucius cuisine menu. Chef Wang Haoquan from Yantai. Daily airflown Jiaodong Peninsula seafood, sea cucumber, roasted duck with caviar. Bespoke tea pairings by award-winning tea master Na Ji. Average spend approximately CNY620 per person.
- Crispy Prawn Rolls with Vermicelli — Prawns wrapped and fried to crispy perfection, served with vermicelli. Jiaodong seafood preparation.
- Six Arts Cold Appetizers — Assortment of cold appetizers including beef, jellyfish, and spiced duck tongue. Named after Confucius' six classical arts.
- Braised Prawns in Oil (油焖大虾) — Classic Shandong preparation of large prawns braised in oil with soy and sugar. Rich, glossy glaze.
- Kong Family Three-Ingredients Soup — Confucius cuisine specialty. A refined soup from the Kong family culinary tradition with three key ingredients.
Tasting Menu
- Sichuan Set Menu (580) — Sichuan cuisine set menu
Phone: +86 10 8718 5556
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