The store is located near the Beijing T3 Terminal. The Cantonese cuisine is not bad, the environment is elegant, the decoration is high-grade, the ingredients are fresh, the service is good, and the price is small. Free parking is available for 4 hours.

Trip Gourmet Awards 2023

Ming Court

Praise, good taste, good service attitude, good dishes

Pure copper pot, old Beijingers love this mouth, fat cow and mutton are very fresh, the entrance is instant, but I still like to eat beef belly, how to eat how to have, with sesame sauce absolutely

The taste is very poor and the service is average. Will never go again

Send friends back to Japan. Before getting on the plane, I specially chose the old black scorpion airport store. I have seen the recommendation before. But after eating this time. It&#39;s really good. All kinds of skewers can taste. Service attitude is also good. The environment is also very good. Arrived at 4:30, no one. Quite quiet. I will go to Shunyi in the future, and I must choose the old blackboard tendon to drink.

Close to home, maybe okay, try it another day!

该店位于北京T3航站楼附近，粤菜风味还不错，环境优雅，装修也够档次，食材卫生新鲜，服务良好，价格小贵。可免费停车4小时。

各种海鲜刺身，中午吃饭人不多，吃完尽情聊天，离家很近，请朋友在这吃完才楼上开了价房，：晚班飞机可以美美睡一觉，T3就在边上。

Various seafood sashimi, there are not many people eating at noon, eat and chat, very close to home, ask friends to open the price room upstairs after eating here,: night flight can sleep beautifully, T3 is on the side.

酒店很奢华，加上吃饭差不多三人一天3000块钱，不错

The hotel is very luxurious, plus eating almost three people a day 3,000 yuan, not bad

#月度专项计划 从非洲回来的第一顿美味，这下真的是解馋了。这里的环境宽敞明亮，落地窗能看到t3起落的飞机，还很有感觉。中午的港式美味绝绝子，叉烧包很好吃 奶黄包一口流心，海参汤滋润，凤爪是我个人的心头最爱。一百多块钱真的吃到美味。🌟亮点特色：港式美味👍最推荐：叉烧包 奶黄包🕙营业时间：11点-14点❤推荐理由：人均168

#Monthly special plan The first delicious meal back from Africa, this is really a solution. The environment here is spacious and bright, and the floor-to-ceiling windows can see the plane that has fallen off and fallen in t3, and it feels great. The Hong Kong-style delicious at noon is absolutely delicious, the roasted buns are delicious, the milky yellow buns are flowing, the sea cucumber soup is moist, and the chicken feet are my personal favorite. More than 100 yuan really eat delicious. 🌟 Highlights: Hong Kong-style delicious 👍 Most recommended: roasted buns milk yellow buns 🕙 Business hours: 11:00-14:00 ❤ Recommended reason: 168 per capita

#城市C位出道计划 飞机起落近在眼前，悉心品味舌尖美学✈️在北京首都机场东海康得思酒店明阁中餐厅格调高雅，静谧深幽，独具古韵，漫步在明代风韵的长廊，宛若时空穿梭。透过整面墙的落地玻璃窗，近距离欣赏飞机起落，开启一场中式寻味之旅。行政总厨刘焕名师傅精通正宗粤菜烹饪，遵循食物本真滋味，诠释舌尖上的雅致美学艺术。🥗头盘摆盘精致，荤素搭配，健康营养，指橙黑叉烧、挞壳沙姜鸡、千层脆莴笋，带来口味平衡的开胃惊喜。🍲黄鱼花胶拆鱼羹新鲜黄鱼去骨拆肉，配以花胶、柠檬叶、橄榄仁，以新鲜熬制的鱼汤调味，浓郁鲜香，清甜与柔润交融，口感细腻且富有层次感。🦞招牌三葱爆龙虾主厨招牌菜，色香味俱全，造型仪式感满分，色彩鲜艳，让人眼前一亮。龙虾炸至金黄酥脆，与三葱快速爆炒，三葱的香味与龙虾的鲜美完美融合。口感鲜嫩，富有弹性。🥘古法支竹羊腩煲甄选优质海南东山羊，肥而不腻、食无膻味，滋补养颜，祛湿美容。酱香浓郁，紧实鲜美。羊肉下面的萝卜也非常入味。🦀️香酥焗酿鲜蟹盖精选鲜活膏蟹纯手工取肉，蟹肉与奶制品、洋葱粒盛入蟹盖，以芝士焗烤，蟹香芝香四溢，繁琐工序只为一口挚心美味。🦞龙虾汤贵妃泡饭将主菜招牌三葱爆龙虾的龙虾头中的膏黄取出，熬成浓郁汤汁，鲜虾和龙虾熬制1小时。泰国香米晶莹剔透，颗粒分明，清香Q弹。泡饭颗颗浸润龙虾汤的鲜美浓郁。🍧陈皮雪梨桃胶拼和牛酥熟透的雪梨散发诱人香甜，与粉嫩软糯的桃胶文火慢炖，酸甜清爽，温和润燥，养颜滋补。📍Ming Court 明阁中餐厅 首都机场东海康得思酒店二层 #冬日漫游指南 #沉浸式入冬 #周末去哪儿 #月度专项计划

#City C debut plan The plane is coming and going, and the taste of the aesthetics of the tongue is carefully tasted. ✈️ Mingge Chinese Restaurant at the East China Sea Kangdesi Hotel, Beijing Capital Airport is elegant, quiet and deep, unique to the ancient charm, strolling on the charm of the Ming Dynasty corridor, like time and space shuttle. Through the floor-to-ceiling glass windows of the whole wall, you can enjoy the plane landing and landing up close, and start a Chinese-style exploration journey. Executive Chef Liu Huanming is well-versed in authentic Cantonese cuisine, following the true taste of food, and interpreting the elegant aesthetic art on the tip of the tongue. 🥗 The head plate is exquisitely placed, with meat and vegetables, healthy nutrition, referring to orange black pork roast, clam shell sand ginger chicken, and thousands of crispy clams, bringing a taste-balanced appetizer surprise. 🍲 yellow croaker disassembles fish fresh yellow croaker to remove bone and meat, with flower glue, lemon leaves, olive kernels, seasoned with freshly boiled fish soup, rich in flavor, sweet and soft blend, delicate and rich in texture. 🦞 Signature three onion lobster chef signature dish, full of color and fragrance, full of styling ritual, bright colors, people&#39;s eyes. The lobster is fried to golden and crispy, and it is quickly fried with three onion. The aroma of three onion is perfectly integrated with the deliciousness of the lobster. The taste is fresh and tender and flexible. 🥘 Ancient Fazhizhu sheep selected high-quality Hainan East goats, fat but not greasy, no smell, nourishing and moistening beauty. The sauce is rich and delicious. The radish under the lamb is also very tasty. 🦀️ Fragrant Crab Cover Selected Fresh Cream Crab Cover Selected Fresh Cream Crab Cover Collected Handmade Meat, Crab Cover with Dairy Products, Onion Grains Served in Crab Cover, Grilled with Cheese, Crab Cage Cover fragrant, and cumbersome procedures are only for a hearty and delicious. 🦞 Lobster soup Guifei rice will be the main dish signature three onion lobster lobster head of the paste yellow, boiled into a strong soup, fresh shrimp and lobster boiled for 1 hour. Thai rice crystal clear, particles clear, fragrant Q bullet. The rice is soaked in the lobster soup. 🍧 Chenpi Sydney peach gum and beef stew ripe Sydney exude attractive sweetness, with pink soft peach gum Wenhuo slow, sour and sweet, gentle and moist, nourishing. 📍 Ming Court Mingge Chinese Restaurant Capital Airport East Sea Cordis Hotel 2nd Floor #Winter Roaming Guide #Immersive Winter #Where to go on weekends #Monthly Special Plan

✈️ 机场是出发和归来的地方，也是短暂逃离市区喧嚣的选择。首都机场附近觅食，康得思酒店「明阁」中餐厅总是我的优选，❄️ 近期的冬季菜单，出自从业20年的刘焕名主厨之手。精选当季食材诠释舌尖上的美学，稳扎稳打的经典粤菜，「明阁」一直值得信赖。🦞 主厨招牌菜【三葱爆龙虾】色香味俱佳，人气颇高。龙虾炸制金黄酥脆后，与三葱爆炒，鲜美Q弹，葱香四溢。🍖【古法支竹羊腩煲】是一道非常适合冬季滋补的好菜，也是本季新菜中我最喜欢的，东山羊因喜食稀有草木，肉质格外鲜美，刘师傅用最为传统的烹饪手法烹制出这道佳肴，肥而不腻，鲜而不膻，酱香浓郁，盛放于滚烫的砂锅内上桌，吃得就是这滋滋作响的镬气。🦀️ 难忘秋蟹，来尝尝别出心裁的【香酥焗酿鲜蟹盖】吧，精选鲜活膏蟹纯手工取肉，与芝士、洋葱粒拌匀后盛入蟹盖，小心切开，鲜香四溢，繁琐工序只为这一口挚心美味。🍐【陈皮雪梨桃胶拼和牛酥】选用丰盈熟透的雪梨，与粉嫩软糯的桃胶一起文火慢炖，酸甜清爽，温和润燥，冬日里来上一盅，别提多暖心落胃了。🥢 「明阁」超高人气的点心自助也升级啦！现有118/168/218三档，丰俭由人，绝对吃饱吃好。每天都有哦，周末用餐时间延长，9:30-14:00，是时候再来打卡了～#沉浸式入冬 #冬日漫游指南 #浪漫约会餐厅 #美食旬味会

✈️ Airport is a place to leave and return, and it is also a choice to escape the hustle and bustle of the city for a short time. For food near the Capital Airport, Cordis Hotel &quot;Mingge&quot; Chinese restaurant is always my best choice. ❄️ The recent winter menu is the hand of Liu Huan&#39;s famous chef for 20 years. Selected seasonal ingredients interpret the aesthetics on the tip of the tongue, and the classic Cantonese cuisine that is steady and steady. &quot;Mingge&quot; has always been trustworthy. 🦞 Chef&#39;s signature dish [Sansong lobster] has a good color and fragrance, and is very popular. After the lobster is fried golden and crispy, it is fried with Sansong, delicious Q bullet, and the onion is overflowing. 🍖 [Ancient French Bamboo Sheep] is a good dish that is very suitable for winter tonic, and it is also my favorite in this season&#39;s new dishes. Dong goats like to eat rare plants and trees, and the meat is particularly delicious. Master Liu uses the most traditional cooking techniques to cook this dish. It is fat and not greasy, fresh and not stewed. The sauce is rich and fragrant, and it is placed on the table in a hot casserole, and it is this squeaking sputum. 🦀️ Unforgettable autumn crab, come and taste the ingenious [fragrant crab cover], select fresh paste crab pure handmade meat, mix with cheese and onion grains and then put into crab cover, carefully cut, fresh fragrance overflow, cumbersome process is only for this hearty delicious. 🍐 [Chen Pi Sydney Peach Gum Powder and Niu Yu] Choose a rich and ripe Sydney, with the pink and soft peach Gum, slow, sour and sweet, gentle and moist, come on in winter, don&#39;t mention more warm heart and stomach. 🥢 The super popular snack buffet of &quot;Mingge&quot; has also been upgraded! There are three stalls available 118/168/218, rich and frugal, absolutely full and eat well. Every day, weekend dining time is extended, 9:30-14:00, it is time to check in again ～ #immersive winter #winter roaming guide #romantic dating restaurant #food xenweihui

有些日子没有来明阁了，入冬后的北京，有些许荒凉，还有美食的温度。​北京首都机场康得思酒店明阁中餐厅，刘焕名师傅新任中餐厅行政总厨，来了全新的冬日菜品。刘师傅深耕粤菜二十年，讲究的就是简单，直接，灵活，食材本味来提现粤菜的精髓。​头盘黑猪叉烧，油脂层次分明，甜香可口。新鲜的黄花鱼拆肉，搭配花胶，柠檬叶，还有橄榄仁，再用新鲜鱼汤调味，口感细腻而富有层次感。​招牌三葱爆龙虾，香气扑鼻的蒜片和辛辣的干辣椒，龙虾炸至金黄后，和三葱爆炒，肉质鲜美，富有弹性，三葱香气渗透在龙虾里。​带皮东山羊，因常年吃东山岭的草木，肉质肥而不腻，香而不膻，最传统的支竹羊腩煲，让身体热乎起来。​当然还有外酥里嫩，拆完蟹肉和芝士一起焗出来的鲜蟹盖，金汤泡饭。最后来一个开酥的和牛酥，一口桃胶炖梨的滋润，绝对让你回味无穷。

Some days have not come to Ming Pavilion, Beijing after winter, some desolate, and the temperature of food. ​ Beijing Capital Airport Cordis Hotel Ming Pavilion Chinese Restaurant, Liu Huanming Master&#39;s new executive chef of the Chinese Restaurant, came a new winter dish. Master Liu has been working Cantonese cuisine for 20 years. The focus is simple, direct, flexible, and the ingredients are original to bring out the essence of Cantonese cuisine. ​ Head plate black pork roast, oil level is clear, sweet and delicious. Fresh yellow croaker disassembles meat, paired with flower glue, lemon leaves, and olive kernels, and then seasoned with fresh fish soup, delicate and rich in texture. ​ Signature three onion lobster, aromatic garlic slices and spicy dried chili, lobster fried to golden, and three onion fried, meat is delicious, elastic, three onion aroma penetrates into the lobster. ​ with leather Dong goat, because the grass and trees of Dongshanling are eaten all year round, the meat is fat but not greasy, fragrant and not simmering, the most traditional bamboo sheep, let the body warm up. ​ Of course, there are also tender outer and inner, and the crab cover is dried with crab meat and cheese. Finally, a open and burdock, a mouthful of peach gum and pear moisturize, absolutely let you aftertaste endless.

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