With more than 20 years of experience, executive chef Daniel Jiang and his team at Chynna, Hilton Beijing Wangfujing, have developed a new menu featuring a wide range of Cantonese and Beijing specialties. Besides a variety of seasonal dishes, items are separated into 15 categories - all produced using locally sourced, fresh ingredients. Some examples are Beijing roast duck, Shunde baked fish heads in casserole and fried codfish fillets with Bali island sauce.

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