South Pavilion Huiyue - Gathering culture South Pavilion, enjoying contemporary Sichuan cuisine every month. As another masterpiece of "Nantangguan brand with a century-old heritage", Nanting Huiyue sublimates the nantang culture again, and feels the beauty of contemporary new Sichuan cuisine in exploring the aesthetics of the seasons. At the same time, Mr. Wang Zhengjin, a Sichuan cuisine master who is the manager of the brand, will interpret the profundity of traditional Chinese food culture through the new product release dinner - Nanting Huiyue Feast, and carry forward the heritage of Sichuan cuisine with international aesthetics and contemporary art heritage.
One dish and one scene, the Nanting Huiyue Feast will interpret the beautiful romance like French cuisine, the exquisite ingenuity of Japanese food, the gentleness and subtlety of Cantonese cuisine, and the liveliness of Sichuan cuisine. For the first time, the concept of Sichuan cuisine and wine collocation was launched, breaking the unity of the traditional cognition of diners, and "five-handed bullet" to show the color aesthetics, the rhythm of the four seasons, the good taste to the truth, the combination of food and wine, and the beautiful scenery. Play with color, rhythm, taste, seasons, scenes, meals and wines, create a taste feast about the aesthetics of Nanting, and also a shocking experience about the exchange and collision of contemporary New Sichuan cuisine "Fan" and "SHOW".
Nanting Huiyue is a contemporary New Sichuan restaurant that moves the table to the park, feeling the beauty of nature in the flow of eyes, and tasting the taste of the four seasons in the rhythm of the tongue. The new experience of dinner and wine, let the taste find a balance between the lips and teeth, Sichuan cuisine or strong or elegant, or gentle or heroic, with complementary wine, so that diners can not help but immerse themselves in it, every meal in the month will be a surprise.
Welcome Drink
Champagne A. Bagnost Smallholder Champagne
Produced in Éperne, France, it is made from 60% Pinot Noir and 40% Chardonnay. This champagne has a typical elegance and fineness, full of vitality, soft and rigid, the taste is extremely rich, colorful, bubbles burst in the mouth, and the aroma and taste are perfectly connected. There are refreshing green apples, pears, white peaches, lemon fruit and white floral notes, with a pleasant balance of sweet and sour, and a long afterglow.
Autumn
Persimmon wishes, pepper lotus sachet, hawthorn fruit peel roll
These three courses are playful to the taste buds, full of late autumn flavor. The roasted persimmons are sweet, the high temperature also makes the flesh have a silky taste like yellow oil, the stuffed pepper salad flavored salmon and diced fruit neutralize the sugar just right, and the brewing vegetables, lotus seeds and diced chicken in the package of Vietnamese rice rolls, it is this pepper lotus sachet, slightly mustard flavor, is a refreshing transition. As a finishing touch, hawthorn fruit peel rolled sesame soy sauce wheat vegetables can arouse appetite, want to continue to explore.
appetizer
Play with Sichuan-style foie gras
Delicious is also exploration and innovation, blending Chinese and Western, Western ingredients, and Chinese expression. The dish presented now is to play with Sichuan-style foie gras, taken from Sichuan special snack tofu milk, using special cooking techniques, so that foie gras is re-molded, with a variety of flavor types to reflect, each flavor type has its own unique sweet and aroma, playing on the tip of the tongue.
Double pepper skewers
The skewers of rattan pepper flavor and spicy flavor are both warm and subtle, and are a classic embodiment of Sichuan flavor. With a more stylish posture, making dining a very ritualistic thing.
Charcoal-grilled gong pepper fragrant pork with egg baking cake
Chengdu's local snack egg baking cake, combined with the special charcoal grilled meat of Huiyue, is accompanied by roasted pepper sauce, and the meat and sauce are sandwiched into the middle of the egg baked cake and eaten together. The softness of Sichuan-style bread, the aroma of charcoal grilled meat, and the unique personality of roasted pepper sauce with a finishing touch, are The flavors of Sichuan cuisine with French romance.
Masions Roses De Lafaurie Léle Pink 2019
Produced in Bordeaux, France, it is made from 90% Merlot and 10% Cabernet Sauvignon. Charming pink wine dress. Fresh cherry, red fruit aromas of strawberry and raspberry are presented, and a faint scent of lily white flowers paired with the freshness of a slight green herb. The entrance is very fresh and sweet, the cute and refreshing fruit aroma is accompanied by a burst of floral fragrance, and the long mellow aftertaste is leisurely swirling in the mouth.
soup
Push sand to look at the moon
Bamboo is the window, the fish and bean blossoms are like the winding moon in the clouds, the leek flowers turn into stars in the sky, swaying in the mirror-like clear soup, with "closed door to push out the window before the moon, throwing stones to open the underwater sky." "The poetry is intoxicating.
main course
Fish spicy kansai ginseng
"Fish aroma", which is deduced by the pickled pepper and ginger, is the most representative sichuan flavor, with an irresistible impact, sweet and sour fish juice, set off with soft glutinous Q bomb sea cucumber, the seafood subtlety, Sichuan flavor warm well integrated together.
Chateau Bouscaut Blanc High Dry White 2018
Nice pale yellow body, fruity, with rich yellow fruit aromas, long-lasting aromas. It has the characteristics of being both sub-and lively; The mouth is covered with aromas of pineapple, melon and other white fruits. After drinking, the mouth will also have a peach fragrance.
Gong Pepper Pigeon
The crispy crust is wrapped in tender and juicy pigeon meat, and between the lips and teeth is the faint aroma of peppercorns and fruit and wood, like "dark incense floating", with a unique flavor.
Emerald green
The traditional Sichuan cuisine classic snowflake chicken, caviar, shrimp and broad beans deduce the "emerald green vientiane", using a novel way of cooking ingredients, shrimp fresh and sweet fusion fennel broad bean crisp soft and fresh, bringing a different kind of vitality in sight and taste, with bright and beautiful colors to support the lively and changeable Sichuan cuisine
The pavilion is a new style of Mao Blood Wang
The traditional Mao Blood Wang is red, and today to present to all the distinguished guests here is a green Mao Blood Wang, we have developed a unique "vegetable spicy", so it tastes spicy and not spicy, and in the process of tasting will make you have a slight hair sweat, in the late autumn is the most comfortable and most suitable.
La Croix Dompierre Cross Dan Majesty Dry Red 2018
Deep, seductive red garnet colour. The aromas drift in with hints of blackcurrant and blackberry, black cherry, chocolate and licorice. The entrance is rounded, very mature, the structure is grand, the texture is rich, the wine is full and refreshing, and it has a strong aging potential. The tail rhyme is silky smooth and the afterglow is long.
Ge Xian rice braised alpine radish
Litang alpine radish simmered in chicken soup, Ge Xian rice, refreshing and refreshing, not only has the appearance value, but also a seasonal dish, should be eaten from time to time, feel the best taste of seasonal ingredients.
staple food
Corn pepper fragrant Qingcheng old bacon
The collision of smoked and peppercorns is a wonderful combination of surprises, and the salty and fresh flavor is also a favorite of locals in autumn and winter, and the exquisite presentation makes this dish also have depth.
Dessert
Foam peach gum silver ear Sydney
Chinese desserts are often introverted sweet taste, not ostentatious, but sweet is like a trickle infiltrating your mouth, peach gum, white fungus, Sydney pear also has the effect of nourishing, moisturizing the lungs, and drying.
Chateau Le Pin Sacriste Baan Sai Gui Rot Sweet White 2019
The aroma is intense, with hints of kiwifruit, toast and spices. The taste is full, the soft body blooms instantly, and the balance of sweetness and acid is excellent, and the various elements are perfectly integrated, giving people a wonderful feeling.
Gather in the south pavilion of culture, enjoy contemporary Sichuan cuisine in the month