On December 7th, Grand Hyatt Guangzhou held a classic "banquet" food night, and Li Shutian, executive chef of Grand Hyatt Hotel in Hong Kong, who was personally passed down by the granddaughter of the famous foodie Jiang Taishi, came to the scene to present the variation of "Taishi Snake Soup" in a new way - Taishi Chrysanthemum Partridge Soup.
Those who love Cantonese cuisine have heard of "Taishi Snake Soup", where "Taishi" is Jiang Xianzhu's grandfather Jiang Kong Yin Taishi, and snake soup is also a widely circulated dish in Taishi Province. The soup and snake soup of Taishi snake soup are boiled separately, and the water shredded snake, flower glue, chicken shredded, and abalone shredded are cut carefully and evenly, and the lemon leaves are cut as fine as hair.
However, because the Five Snakes are forbidden to import into Hong Kong, Jiang Xianzhu created the Taishi Chrysanthemum Partridge Soup on the basis of the "Taishi Snake Soup", replacing the snake meat with partridge meat with a taste comparable to that of the Five Snakes, but the ingredients and methods are completely in accordance with the ancient recipe, and the drink is warm and delicate.
In 2014, Li Shutian, executive chef of the restaurant at Grand Hyatt Hong Kong, was personally passed down by Jiang Xianzhu, the granddaughter of the famous foodie Jiang Taishi and the apprentice of Chen Mengyin, and learned the essence and taste of Jiangfu cuisine. From material selection, preparation kung fu to knife work, cooking skills in each link of the meticulous Master Tim, that night for people to recreate the variation of Jiangfu cuisine in that year - Taishi chrysanthemum partridge soup, in this dinner he added bird's nest and flower glue, more nourishing, delicious.
At the event, Li Shutian, Executive Chef of Grand Hyatt Hong Kong, joined hands with Leung Chi-kun, Executive Deputy Chef of Grand Hyatt Guangzhou, and SC Johnson, Ambassador of Guangzhou Tourism and Food, to present a series of unique classic feasts for Guangzhou diners.
Classic Heavy "Feast"
Wonderland Drunken Crab Saucer
Flame money chicken
Taishi chrysanthemum, flower gum, bird's nest partridge soup
Shrimp seeds unicorn golden grapefruit skin with oolong
Golden oyster pine
Yushu sunflower chicken
Distant tangerine peel steamed Haidong star spots
Fan-shaped green vegetables
Highland roast lamb with spicy noodles in oil
Walnut stew egg with red velvet cake
Chef Liang Zhikun, Executive Deputy Chef of Grand Hyatt Guangzhou, has up to 20 years of experience as a chef, he is good at creative Cantonese cuisine, and integrates unique insights and ideas into the classics, this time he interprets the classic "banquet" in a special way, leading diners to appreciate the charm of legendary taste from the tip of his tongue.
The two chefs and SC Johnson presented a variety of classic dishes in a vivid way. Among them, the flame money chicken is impressive, and the golden chicken, as a well-known ancient dish that is almost lost, is famous at home and abroad for its exquisite ingredients and complicated cooking techniques. Although the money chicken is called "chicken", it does not use chicken as an ingredient, but is burned with a piece of ice meat, a piece of fat liver, and a piece of char siu skewered with iron branches, and the sentence in the middle is "the three treasures of skewers are like money, and the refreshing sweet fragrance tempts the immortals".
It is worth mentioning that a roasted whole lamb was also carried on the spot, and the two masters tore the highland roast lamb by hand on the spot, with oily spicy noodles, which were full of fresh flavor.
Written by: Nandu trainee reporter Wang Meisu
Photo: Ho Man An (partly provided by the organizer)