Big, sumptuous or glitzy are adjectives that come to my mind when I think of deluxe Chineserestaurants. With smiling waitresses that take your coat as you walk in, wide corridors, elaborate chairs and traditional paintings and ceramics, all those apply to Han Mei Fan, Beijing’s first Taiwanese restaurant launched in 1991.

一想到豪华的中餐馆，巨大、繁复、奢华……这些形容词就会浮现在我的脑海里。涵梅坊便是这样一家餐馆　―― 1991年开张的北京第一家台湾菜馆。步入餐馆，笑容可掬的服务员会殷勤地帮您脱去外套。映入眼帘的是宽敞的走廊、做工精良的餐椅、精致的陶器、和中国山水画。

Located in Sanlitun around diplomatic complexes and some ministries, Han Mei Fang is part of a popular Taiwanese chain of restaurants and offers traditional style sweet-and-sour Taiwanese food with some influence of royal cuisine (suggested change due toward repetition). Vegetarian dishes are also available.

座落在三里屯使馆区内，寒梅坊是在京广受欢迎的台湾菜馆之一。这里提供甜酸口味的传统台湾菜肴，它曾受宫廷菜的影响和启发。其另一特色是各种素食菜肴。

Han Mei Fang has a main lobby restaurant with 50 seats and 5 private rooms. Each private room houses a tea table that is surrounded by a big and comfortable couch and traditional Chinese chairs. The rooms are decorated with traditional ceramics and can host a maximum of 14 people. It is a good incorporation, a great wait for the rest of the commensals having tea or a drink.

寒梅坊拥有可供50人同时就餐的大厅，以及5间雅间。各雅间内均有休息区域，舒适的大沙发和中式座椅围绕着一张精美的茶几，供客人正式就餐前饮茶、小憩。雅间内饰传统陶器，可容纳14人就餐。

Chef Yang Zhen added a selection of spicy royal dishes when he joined in 2003. Yang worked in the Beijing Hotel specializing in royal cuisine from the Qing Dynasty, which is characterized by the use of shark fin, abalone, dried scallop and sea cucumber. There are several set menus, but he can make a tailored one if there is a special request. We tasted a specially made menu, which was priced at RMB400.

主厨杨真（音）于2003年加入餐馆时，特别设计了一道辣味宫廷菜。杨先生之前在北京饭店工作，擅长清朝以来的宫廷菜，它以鱼翅、干贝、海参等为主要食材。这里有多套菜单可供选择。如果食客有特殊菜品需求，杨先生可以为您量身定制。我们受邀品鉴了一款套餐，每位人民币400元。

The meal started with some cold dishes: the roll barbecued eel with cream and egg and the taro with strawberry marmalade were simple and very sweet; though the stewed pork ribs with plum was a little tough and under seasoned; the pork jelly was clean and light.

品鉴从冷盘开始。虽然糖醋小排口感有点硬，肉冻的味道还是清爽的。

Presentation of the food is elaborate and there is a desire to create art. The chicken soup covered with a puff pastry takes more than five hours of preparation, the soup is dense and not overly salted.

这里的菜品卖相精致，具艺术美感。鸡汤需经五个小时熬制，表面覆以一层酥皮；芳香浓郁，却不是很咸。

Some of the food was very good. The pan-fried beef filet was the best dish of the menu. This steak cooked in a Taiwanese style was nicely fried, tender and covered with pepper, which gave a sharp kick to the palate. They also serve a pan-fried egg on the side [this is very Taiwanese style]. The vegetarian sea cucumber – made of soy gluten - with mushrooms was tasty and very similar to the original.

部分菜品很值得称道。煎烤牛肉是最棒的一道菜。台湾方式精心煎烤，肉质细嫩，再洒上一层胡椒，这道菜给味蕾带来一阵强刺激；同时配有一只煎蛋（这是台湾风格）。用豆制品、面筋制作的素海参，配以磨菇，口感直追新鲜海参。

The Beijing style fried dim sum with brown bean taste was tasty but a little oily. The fresh fruit platter decorated with melted caramel was a good way to follow.

北京风格的炸饺子，口感不错。然而，鲜果盘配溶焦糖却可资效仿。

The drink list focuses mainly on traditional Chinese liqueur. The most popular is Mao Tai (RMB1,200). There is a wine list of Chinese and some French wines (RMB98 -RMB5,680).

酒单主要是传统的中国白酒。最受欢迎的是茅台酒（RMB1,200）。红酒单包括本地产及法国产红酒（RMB98－5,680）。