Yangtze River Daily, June 2, salty and tender red braised crispy bone Wuchang fish, oily and crispy oven roast duck, Beijing and Wuhan, in the aroma of food pervasive. From June 2nd to June 10th, Hongshan Hotel opened the "Beijing-Chu Food Festival", which will bring new sparks to the cuisines of the two places in the collision of their own characteristics.
Teams of celebrity chefs from Beijing and Chu gathered in Wuhan. The Chu cuisine representative of Hongshan Hotel brought more than 20 special Chu dishes such as red braised crispy bone Wuchang fish, Jingzhou braised fish cake, Han flavor hot dry noodles, etc., and the Beijing cuisine representative of Xiyuan Hotel brought 24 kinds of Beijing-style leading cuisines such as Sixi balls, roast duck in the oven, and palace snacks. The person in charge of Hongshan Hotel said that in this food festival activity, representatives of the cuisine departments of the two places discussed the fusion cuisine of Beijing and Chu in the collision, and strived to maintain the characteristics while innovating the old, and was committed to jointly creating a delicious feast for diners.
On June 8th, Hongshan Hotel will also launch an online interactive live broadcast, inviting Chu cuisine masters and Beijing cuisine chefs to make Jingchu cuisine and explain the production process on the spot, so that the audience can also make and enjoy special food without leaving home.
(Yangtze River Daily reporter Huang Lijuan, intern Xu Jingzhi, correspondent Zhang Jingjing)