A Taste of the Land｜A Mouthful of Summer in the Mountains, A Taste of the Land

New summer dishes

2023-07-11 13:35:21

The aroma of the Vietnamese cuisine is a flavor in the land.

In summer, when the tastebuds are wrapped in heat, people gradually lose their desire for food. With the theme of refreshment, we select local seasonal ingredients, search for the essence of food, follow the food texture and integrate various cooking techniques to create a summer appetizing feast.

Fresh pork ribs and Dongshan local prunes are simmered over low heat.

The combination of sugar and vinegar, crispy meat chops absorb the fruity aroma and freshness of seasonal plums, neutralize the greasiness of pork ribs, presenting a fresh and sweet flavor. This comes from the chef's understanding of the dietary concept of "no time, no food".

Combining the single flavor of traditional pickled radish with the sweetness of Arctic shrimp, the taste is more refreshing and sweet. The dish is then presented with a unique plating technique to create an exquisite dish.

Adopting the traditional technique of shrimp oil chicken, the pork knuckle is simmered over low heat until it falls off the bone. The soft pork knuckle is fat but not greasy, with the shrimp oil marinade infused, crystal clear, quite refreshing summer taste. It is rolled and served on a platter, delicate and tender.

This dish is made with local farm-raised pork and amaranth stalks, a Shaoxing specialty.

The amaranth stalks are hollowed out and sifted through the earth pork, put into the foie gras, sweet wine, chicken oil and other steamed, amaranth stalks strong foreign freshness with the freshness of the earth pork, sucking amaranth stalks to feel the unique taste of fresh and tender, a perfect appetizer for the summer.

Selected deep-sea Australian cod crabs, put the processed cod crabs into the bad bone sauce, sprinkle with jasmine flowers, steamed. Steamed together with the crab, salty and fresh, fresh and salty in one, with the aroma of bad taste, fresh meat, crab beauty, and a light jasmine flavor.

The best East China Sea yellowtail combined with Shaoxing's local specialties - amaranth stalks, using home cooking techniques, the amaranth stalks of the crisp and tender into the soup, neutralize the yellowtail's fishy taste, highlighting the freshness of the fish, the flavor is strong, taste the top of the East China Sea fresh taste.

Semi-wild river eel is chosen for its firm flesh. Steamed with Shaoxing's specialty Uganda vegetables and the finest 5J ham.

The combination of Chinese and Western ingredients, river eel's meat juice is delicious and tender, ham and river eel are fused together, elastic and sticky, with dried vegetables to enhance the flavor, to relieve fatigue and add freshness, is a dish with local characteristics.