Taste of the World｜New dishes, pick up the flavor!

2023-09-01 10:13:19

All the splendor of the world comes down to the abundance of the heart.

Ingredients collide, flavors mingle, and culinary cultures permeate each other between different ingredients. This time, let's follow the chef to unlock the wonderful birth of new flavors.

Dry Mushroom Lan Huang Chicken Egg Scramble, originated from Yunnan Province, China.

Dried Mushroom is a unique product of Yunnan, known as the "King of Mushrooms". The dish is stir-fried with Yunnan's rare wild edible fungus - Ganba Mushroom, fresh egg and glutinous rice. The aroma of the dried mushrooms and the richness of the egg are perfectly blended to create a rich, fresh and mellow flavor.

The Shaoxing specialty stinky tofu and the Japanese seafood Matsuba crab are skillfully blended and baked in a casserole. The distinctive mellow flavor of Shaoxing stinky tofu and the freshness of Matsuba crab reflect each other to form a unique gourmet dish.

The creation of this dish is a reflection of the chef's reverence for his ingredients and his innovative spirit, as well as a testament to the fusion of Eastern and Western culinary cultures.

Shaoxing Drunken June Yellow is a famous local dish in Shaoxing area. The dish was mentioned in Zhu Ziqing's "Backstory" and has since become popular throughout the country.

The dish is made with fresh chicken and Shaoxing yellow wine. Its origin is deeply related to the calligraphy and painting of Shaoxing literati. In June every year, local literati would get together to hold an elegant gathering of poetry, calligraphy and painting, and the combination of the light chicken and the rich yellow wine not only cooked the food, but also inspired poetry, hence the name "Drunken June Yellow". This dish is loved by the majority of diners for its rich wine flavor and tender chicken.

The Foie Gras and Snowflake Beef Lotus Root Cake is the greatest test for a chef with deep knowledge of the culinary arts.

He uses premium ingredients such as foie gras and snowflake beef, and blends them with the traditional Chinese technique of making lotus root cake to create this unique dish. The richness of the foie gras and the tenderness of the snowflake beef complement the sweetness of the lotus root cake, demonstrating the tolerance and innovation of Chinese cuisine.

Long Street Razor Clams with Shrimp Seeds and Wild Rice, an innovative dish that combines three ingredients from the sea, land and river.

The chef discovered that shrimp roe, wild rice and razor clams are three seemingly incompatible ingredients that can be skillfully handled to create a unique cuisine. The freshness of shrimp roe, the sweetness of wild rice, and the unique taste of razor clams from Changjie are intertwined to create a dish that embodies the finesse of Dongsan Daguan's cooking, but is also full of innovative elements.

The unique flavors of matsutake mushrooms, unique to the highlands of southwestern China, and specially fermented daikon garlic are used to cook with wagyu beef.

The two ingredients, matsutake mushrooms and black garlic, complement the taste of wagyu beef, resulting in a dish that has the sophistication of traditional Chinese cuisine but the innovation of modern cooking, making it a fine example of the skillful combination of traditional Chinese ingredients and modern culinary art.

The chef, who is well versed in abalone cooking, discovered that the texture and flavor of abalone can be enhanced by soaking it in sake. So he uses fresh abalone, soaked in sake and carefully prepared with traditional Chinese frozen food making techniques.

With the freshness of the abalone, the flavor of the sake and the smoothness of the frozen product, the dish has won unanimous praise from diners and is an innovative dish that combines traditional Chinese cooking techniques with modern technology.

A traditional cuisine originating from Southern China.

Fresh golden rice fish unique to the Cao'e River in Shangyu is selected and paired with Shangyu shrimp roe sauce, which is carefully steamed. The freshness and saltiness of the shrimp roe complements the sweetness of the rice fish, and the steaming technique results in a unique taste, freshness and nourishment. It shows the delicacy and ingenuity of southern Chinese cooking.

A traditional Shangyu dish full of local flavor.

The chef discovered that by cooking amaranth stalks, fresh lotus seeds, yellow ears and pig's feet with pork, he could create a dish that is both delicious and nourishing. The fresh aroma of the amaranth stalks, the sweetness of the fresh lotus seeds, the smoothness of the yellow ear and the mellowness of the pig's feet meat are roasted, and the flavors of the various ingredients permeate and intertwine with each other to create a unique dish.

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