December is the time when everything is brewing to revive and revitalize, and it is also the time for new food and beverage renewal. The new menu of Jade Garden will be registered on time this winter and will be launched in all stores from mid-December. The first stop is the new Shanghai store, bringing a series of unique Cantonese delicacies to the majority of diners. These delicacies are made with famous ingredients from all over China, and the chefs have carefully studied and tasted them, which not only become the unique taste of Jade Garden, but also allow diners to feel the charm of Cantonese cuisine while enjoying the food.
Jade Garden, founded in 1971, is the first Cantonese restaurant founded by Maxim's Group, and has been adhering to the business philosophy of "Chinese food, Western service" of Hong Kong Maxim's Chinese Cuisine, insisting on the same ingenuity from craftsmanship to quality. The Jade Garden New Menu is designed and developed by the Jade Garden celebrity chef team led by Maxim's Executive Chef (China) Zhou Zuyao, creating the best agricultural product resources in China, using Chinese famous ingredients and raw materials with national geographical indications, combined with Chef Zhou Zuyao's unique recipe and innovative research and development ideas, to create more than 100 Chinese kitchen dishes, creating a new menu for Jade Garden.
Executive Chef of Maxim's Chinese Cuisine (China) - Chef Chow Cho Yiu.
Chef Chow Cho-yiu has been in the industry for 40 years, and during his tenure at Jade Concepts, Hong Kong's Maxim's Cuisine, he created his own "Chef Chow Shenglu Soy Sauce Chicken" and "Farmhouse Pork Stick" and won a number of food awards. Among them, "Chef Zhou's Shenglu Soy Sauce Chicken" is the most important highlight dish in this menu. This dish won the Bronze Award in the Chicken Group of the [2007 HOFEX Hong Kong International Culinary Classic Awards], which is Chef Chow's famous work.
In addition to retaining the classic dishes of Jade Garden, the new menu brings diners a richer charm of Hong Kong-style Cantonese cuisine in terms of ingredients and cooking techniques. The first thing to present is the gold medal sauce roasted pipa goose, because the production of a special steel fork, the goose and the steel fork are connected to the shape of a musical instrument pipa, so it is named "pipa goose". The color is ruddy and oily, the skin is crispy, the meat is tender but not fatty, the meat is juicy and has a strong sauce flavor. Master Zhou's Shenglu Soy Sauce Chicken is one of the dishes recommended by Chef Zhou Zuyao, the creative ** mother's taste, the secret soy sauce sauce is constantly poured into the cooking process of high heat, so that the "Shenglu" can also be flavored, and the chicken is tender and firm, and the flavor is silky.
Master Zhou raw soy sauce chicken.
Not following the old ways and daring to innovate is one of the reasons for the longevity of Cantonese cuisine. In addition to retaining dishes such as stir-fried spicy crab in the typhoon shelter, sliced duck in Tang Lane, and steamed star spotted rolls with 20-year-old Huadiao, the new menu on Jade Garden covers 11 categories, including appetizers, Guangdong-Hong Kong barbecued meat, Teochew brine, stews, bird's nest, Jade Garden's signature dishes, delicacies from the mountains and seas, seafood and river fresh, poultry meat, green vegetables, and staple foods, showing the culinary art of Cantonese cuisine and presenting more high-quality Hong Kong-style Cantonese cuisine to diners.
Stir-fried spicy crab in typhoon shelter.
Alley with a slice of duck.
20-year-old Huadiao steamed star spots.
From mid-December, all stores in Shanghai Jade Garden will launch a new menu, which will awaken the warmth and joy of winter to diners with a variety of delicacies and pampered services. Jade Garden has always insisted on bringing Hong Kong-style Cantonese food culture to consumers, and this concept continues in the new menu, using famous Chinese ingredients and raw materials with national geographical indications, extracting the freshness of ingredients, cooking creative dishes, injecting new vitality into traditional Cantonese cuisine, and allowing diners to experience the charm of Hong Kong-style Cantonese cuisine.