Text/Yangcheng Evening News all-media reporter Deng Weidong
The Mid-Autumn Festival is approaching, and a sumptuous reunion family banquet can comfort the hearts of thousands of wanderers. On September 8, 2021, the second Annual Hilton "Chinese Chef Season" hosted a banquet at the East Garden Pavilion of DoubleTree by Hilton Chinese Restaurant in Guangzhou. It is reported that this dinner is one of the promotional activities of the event, aiming to show the signature dishes of the chefs of the Chinese restaurants of various brands of Hilton Group, and to convey Hilton Group's insistence on the concept of Chinese food: the selection of high-quality seasonal ingredients, following the characteristics of local cuisine, and showing the pure taste of dishes under the precise production temperature.
Guangzhou Hilton Lin Yi Hotel Restaurant Chef Gao Zhonghui has been deeply engaged in Teochew cuisine for many years, has a personal unique insight into food, proficient in dozens of cooking techniques, pay attention to the original taste, the "food in Guangzhou, taste in Chaozhou" blended into a wonderful fun, the following is his several signature dishes, the public can also taste at any time in the DoubleTree by Hilton Hotel Restaurant in Guangzhou East Garden Pavilion.
Puning bean sauce baked crab
The meat of the crab is delicate and sweet and solid, the crab paste is semi-solidified, the crab is fragrant; Puning bean sauce is one of the commonly used seasonings in Chaoshan cuisine, its salty and fresh is easy to make people "try it", with it and the crab with the sand nest garlic baking I believe many people have not tried. Master Gao chose the best Puning bean sauce minced seasoning, evenly spread on the crab body, added lard residue, ginger, green onion, a large amount of garlic in the hot pot to fry, and then put in the crab with a small amount of chicken soup lid to bake, and finally poured a small amount of rose dew along the lid of the pot, suddenly the flames were full of aroma, making people's fingers move.
Apricot balls step on the snow to find the dragon
This dish can be described as a "heart machine", selecting about 300 grams of South African lobster meat, making the chicken soup that has been carefully boiled for 8 hours as the bottom, adding lobster meat and strips to the ground, and then putting it into a small cup of tender and smooth steamed eggs made with broth; with almond slices crispy fried handmade cuttlefish balls, the whole dish is rich and umami. According to Master Gao, apricot balls are a traditional Chaoshan flavor specialty dish, and knowledgeable masters can make its essence.
The best Dalian fresh abalone
Abalone is a treasure in the sea, the taste is firm, nutritious, has the reputation of "soft gold under the sea", Master Gao selects Dalian fresh abalone, soaked in secret brine juice for 8 hours, and then simmered slowly for 30 minutes, and then adds thick broth into the ice basin to cool down, the method is a bit like Fujian's soil shoot jelly, abalone and translucent gel-like soup to eat together, the flavor is very unique.
Traditional cuisine is cleverly paired
Dongyuan Pavilion has several specialties that are very recommended, oil chopsticks are usually pretzel and salt stir-fried to make the next dish, Master Gao adds plum juice, so that this Chaoshan traditional cuisine has a little more fresh fruit aroma and slight sweetness; fried thin shell meat is plated with the method of Nanfanshun lettuce packet, plus Beijing roast duck lotus leaf cake, so that the slightly spicy and salty thin shell meat tastes richer, more harmonious, and a little more full; golden melon taro mud Guan Yan This collocation balances the "super sweet" of traditional taro mud just right, so that you can't stop at all, you have to eat it thoroughly.
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Source | Yangcheng Evening News • Yangcheng Pie
Image | The restaurant offers
Editor-in-charge | Xu Weilun