Most-loved dishes
AI summary of what 5 dish mentions say about the food
Xinrongji’s crispy Peking duck earns unanimous praise, with reviewers calling it a masterful centerpiece. The overall vibe is warm, refined comfort, perfect for a celebratory meal.
“This is the Peking duck at Xinrongji, and it's absolutely stunning. The carving is done tableside with incredible skill, and the presentation is the most elegant I've ever seen. The skin is incredibly crispy and lacquered, with a sweet glaze from maltose syrup and honey, while the meat is tender and juicy. They serve it in three textures: just the crispy skin, just the tender meat, and pieces with both attached. The premium part comes as a sort of nigiri with the skin on top and a spoonful of caviar — the caviar is mild and sweetened by the duck fat, making it taste like a juicy candy. Eaten on its own, this is the best Peking duck I've ever had, probably the best in the world. But inside the pancake, with all the condiments, I actually preferred the first restaurant's version because here the portion is smaller and the flavor gets lost. Still, the duck alone is incredible — a 10/10 experience.”
What creators say
1 creator has covered Xinrongji. Most active: Francesco Zini
Xinrongi (Xion) is a three-Michelin-starred restaurant offering an exquisite and artistic interpretation of Peking Duck, alongside other refined dishes like roasted pigeon and unique desserts.
Dishes mentioned
Anatra pechinese
This is the Peking duck at Xinrongji, and it's absolutely stunning. The carving is done tableside with incredible skill, and the presentation is the most elegant I've ever seen. The skin is incredibly crispy and lacquered, with a sweet glaze from maltose syrup and honey, while the meat is tender and juicy. They serve it in three textures: just the crispy skin, just the tender meat, and pieces with both attached. The premium part comes as a sort of nigiri with the skin on top and a spoonful of caviar — the caviar is mild and sweetened by the duck fat, making it taste like a juicy candy. Eaten on its own, this is the best Peking duck I've ever had, probably the best in the world. But inside the pancake, with all the condiments, I actually preferred the first restaurant's version because here the portion is smaller and the flavor gets lost. Still, the duck alone is incredible — a 10/10 experience.
Piccione arrosto
We started with the pigeon, which is an unusual starter because it's meat — in Italy we're used to antipasti and then carbs. They brought it at the very beginning, and you eat it with your hands using gloves. The skin is like glass — gentle, soft, juicy but crispy, with aromatic hints almost like fennel. It also has notes of cinnamon, probably from the lacquer they applied. Really elegant flavor.
Mooncake (Durian, Maiale e Tartufo, Cetil Cinese)
This mooncake is pure indulgence. The outer dough is slightly sweet, which pairs beautifully with the spicy and savory filling. The combination of truffle and pork is incredible — it's just pure deliciousness.
Baozi (con cipollotto, zucchina, zenzero)
This is the first bao of this trip, and it's very spicy. Inside there's scallion and zucchini, with a beautiful aroma of ginger. You can really taste the ginger — it's super refined.
Raviolo con nido di rondine
We finished with the dessert — a sort of ravioli filled with bird's nest. It's something unique that I've never tried before.
