The wind blows a leaf, and everything is already autumn. Inadvertently, the autumn wind blows, and yellow leaves have fallen and tree seeds have fallen to the ground. The summer heat has gradually drifted away, and nature will eventually usher in the autumn high. On September 6th, as a farewell ceremony to the summer, the LiYintai team created a summer feast in late summer and early autumn with the theme of tea and food from Huxiang.
The Li Yin Tai [Taste of the Season] series of banquets is a new xiang banquet designed by Chinese cooking master Mr. He Junxian, with the concept of "Hunan cuisine West Plate, Western Material Xiang Taste". On the eve of each festival, Master He will invite scholar Shu Wenfeng to accompany him and lead the team to visit the secret place of Sanxiang and Sishui, looking for the most seasonal and special ingredients and dishes in the local area, combined with local special cultural stories, to make these hidden delicacies in the township and county into a feast and bring them back to the public vision. The Li Yin Tai team is committed to preserving the natural taste of ingredients, insisting on using fresh seasonal ingredients, and improving the presentation and taste of the products through molecular cuisine and other technologies, so that diners can appreciate the charm of the new Hunan cuisine.
The four waters of Xiangziyuan correspond to the four seasons of spring, summer, autumn and winter. 【Taste of the Season】The banquet sets the ingredients for the summer feast in the Zijiang River Basin. This summer feast is called the tea feast, which is called the tea feast or tea feast in ancient times, which refers to the special use of tea to entertain guests. Ancient emperors feasted on their courtiers, ate and drank tea, and watched tea art and song and dance performances, and their banquets were called tea banquets. Later, the folk imitated it, called the tea feast.
The banquet is a summary of the food of the City flowing through the Zijiang River by the Li Yintai team led by He Junxian, and this feast is a map of Zhangcheng County. Throughout the summer, the Liyintai team searched for Wugang, Xinhua, Anhua, Taojiang and other neighboring townships and counties, looking for local unique food culture and stories, Wugang's brine and ancestral hall culture, Anhua's witch culture and tea culture, Xinhua Ziquejie terrace culture, Taojiang tea culture, etc.; based on local characteristic ingredients, combined with the ideas of the predecessors' tea banquet, the tea leaves and tea soups were put into the soup, and the flavor of Tixiang was added to create a tea banquet with unique Huxiang characteristics.
The theme of this tea banquet is to use tea into the dish, of course, it is indispensable to select good teas. Anhua ancient name meishan, tea production has a long history, known as "tea town". Anhua tea quality is good and quantity, transported by the Tea Horse Ancient Road, good tea has long been well-known at home and abroad. Anhua tea is an alpine tea that ripens and is harvested in the summer when the sun is shining. The Li Yintai team traveled through various tea estate tea gardens and selected three good teas of Anhua pine needles, poria bricks and Tianjian, from light to strong, and accompanied by tea dishes.
Wugang's brine is made with tea soup, beaten with molecular cooking techniques into a sparkling sauce, and paired with Wugang copper goose, dried brine and brine abalone, this dish of brane copper goose and abalone slices is an innovation in traditional Hunan cuisine. Tea can also be eaten directly into the dish, Anhua Meishan famous dish Mabang braised meat, in the cooking of the black tea leaves directly into the pot, can effectively alleviate the greasy braised meat, while adding Kampot pepper, enrich the fresh aroma of this braised meat. The dishes of this banquet are integrated with tea culture, which is full of tea aroma for the summer feast.
This luncheon is held in Koi Teppanyaki and the dishes are cooked on teppanyaki. Master He has a unique insight into teppanyaki cuisine, and he believes that using teppanyaki to make Hunan cuisine is both an innovation and a challenge. Fry, stir-fry, stew, all kinds of different dishes, the iron plate can be perfectly completed. The iron plate cooking method can more directly show the cooking process of the dishes, so that diners can feel the unique charm of the seasonal taste dishes. Using the iron plate as the pot, using exquisite iron plate technology, just the right time and temperature control, the best side of the local ingredients in Huxiang is the cooking concept that the Li Yintai team has always adhered to.
Koi Teppanyaki is a brand new brand of the Li Yintai Group, which is a Franco-Japanese fusion teppanyaki opened in the art museum, led by Chinese culinary master He Junxian, focusing on the new style of teppanyaki and creative cuisine. Master He takes "Hunan cuisine west plate, western material Xiang taste" as the production concept, "seven points of ingredients, three points of craftsmanship, two points of presentation", with twelve points of teppanyaki cuisine, as well as modern art dining aesthetics, bringing diners a double impact of taste and vision. The upcoming autumn is full of high spirits, which is most suitable for visiting Xie Zilong Video Art Museum to check in, watch the beauty of light and shadow art, and enjoy a new style teppanyaki cuisine, a seasonal delicacy of Huxiang. The Koi Teppanyaki and the Taste of the Seasons banquet series join hands to bring the innovative Huxiang Four Seasons cuisine to diners. (Reporting by Deng Xiaojuan in Changsha)