From September 15th to September 30th, the Zhejiang Food Festival jointly created by Shangri-La, Zhoushan Shangri-La and China World Hotel landed at the Xia Palace Restaurant of China World Hotel, and the executive chefs of the two Chinese traditional Chinese restaurants parachuted into Beijing to bring fresh local ingredients and show their cooking skills, so that Beijing diners can experience the authentic flavors of the rivers and lakes and mountains and seas without leaving Beijing.
China World Hotel Xia Palace Restaurant
Zhejiang, known as the "land of fish and rice" since ancient times, is located on the coast of the East China Sea, bringing together rich ecological resources such as mountains, rivers, lakes and seas, and has a unique food culture. Zhejiang cuisine is one of the eight traditional Chinese cuisines. Because of the abundant products of Zhejiang, the taste of mountains and treasures and the sea, coupled with the ingenuity and skill of the locals, Zhejiang cuisine continues to develop. The famous Zhoushan fishery in the east produces well-known seafood; the Jinqu Basin in the central part is rich in the "two-headed wu" of good pigs; and the Hangzhou Longjing tea, Shaoxing old wine and Jiaxing zongzi in the ancient and modern China and abroad are all indispensable and important components in Zhejiang's gastronomic landscape.
Stepping stones leave a mark on the hooves of cattle
As the folk saying goes, "cow's hoof tendons, the taste of the race over the ginseng". This warm and delicious dish is extremely challenging from preparing the ingredients to cooking. After careful selection and complex processing, alpine cattle hooves are simmered in a stone pot for six hours. The crispy beef trotters are soft and sticky in every bite. Another bowl of fragrant rice is mixed with a rich soup, and the pleasant beating of the taste buds makes the sense of happiness overflow.
Autumn wild vegetables with two black meat rounds
The "Jinhua Two-Headed Wu" is known as the "Two-Headed Wu" because its head, neck and buttock hair are black, and the rest of the place is white. The hind legs are the raw materials for marinated Jinhua ham. In the spring, the two ends of wild vegetables are made of fatty and lean sandwich meat, chopped and added to the wild cabbage to make meat balls, and finally cooked together with fresh shrimp, so that the taste is rich in layers, fresh and not greasy.
Sea salt soil pot three years rice field duck
The native duck, which grows up in the rice fields of The Deep Mountains of Lin'an, Hangzhou, has a thin skin and tight flesh due to the natural and free growing environment, and the meat is oily but not greasy, with its own slightly sweet taste. With wild mushrooms gifted by the mountains, it is cooked in an ancient method of sea salt, earthen pots, yellow clay sealed and simmered for four hours, so that the two ingredients extract essence from each other, and the soup is mellow and attractive, which makes people feel appetizing.
Wild watercress eggs grilled plum boy fish
Plum tong fish from Zhoushan Fishery, the meat is tender and soft, the taste is fresh, rich in phosphorus, is a tonic for the brain. Fry the mermaid fish in low temperature and let the fish be crispy on the outside and tender on the inside without destroying nutrients. Wild cabbage and fish eggs are cooked together in soup, and the light and pleasant wild cabbage is paired with the delicate taste of the fish, the aroma is long, and the spleen is appetizing.
Chef Xu Jian, a Chinese chef from Shangri-La, Yiwu, is a native of Zhejiang and has a unique perspective and innovation on hometown cuisine. Chef Xu is especially good at Hangzhou cuisine based on frying, stir-frying, braising and frying, Ningbo cuisine known for steaming, roasting and stewing, and Shaoxing cuisine with a strong soup flavor. He constantly upgrades his dishes to incorporate trendy yet distinctive flavors that are loved and praised by diners.
Chef Yao Jiang, the head Chef of Chinese Cuisine from Shangri-La, Zhoushan, is a native of Zhoushan, master Yao who has been "walking the rivers and lakes" for several years, who is well versed in the taste of "jianghu" and understands the taste of childhood memories in his heart. He makes good use of Zhoushan's various seafood combined with other cuisines, exquisite kung fu and keen sensitivity to trends, so that each dish is rich in flavor but full of creativity.
In 1990, the Summer Palace came into being, focusing on traditional and authentic Cantonese cuisine. As the leader of Cantonese cuisine in Beijing, Summer Palace has opened up a new understanding of Chinese catering by foreign friends. In an era when foreign exchange coupons were also used, round-table Chinese banquets were a bridge for business exchanges between Chinese and foreign friends. In 2008, the Beijing Olympics welcomed visitors from all over the world, and Huaiyang cuisine made Chinese and foreign friends particularly favored. While retaining cantonese classics, it is integrated into the Huaiyang cuisine, which is the finishing touch in the development of the summer palace. In 2019, Summer Palace once again presented a sincere work, with Master Yuan Chaoying, the image ambassador of Shangri-La Group's roast duck and an expert in roast duck development, bringing his carefully crafted jujube roast duck to the gourmet diners. Summer Palace's 30-year brand heritage, adhering to the "craftsman spirit", immersing in the study of food aesthetics, continue to write a delicious chapter for Chinese catering culture.
(The picture is authorized by China World Hotel, Beijing)