On December 15, Caifeng Building, a high-end Chinese restaurant brand under InterContinental Hotels Group, released the 2024 Dragon and Phoenix Chengxiang New Year Menu at the InterContinental Shenzhen World Exhibition & Convention Center.
Ten chefs will jointly create the 2024 Dragon and Phoenix Auspicious New Year Menu, which brings together the characteristics of the north and the south, and shows the unique charm of different regional cultures in China.
It is understood that a total of 6 restaurants under the InterContinental Hotels Group have won the honor of 7 diamonds of black pearls, and Caifeng Building, as a leader in the catering matrix of InterContinental Hotels Group, has 55 restaurants across the country through the extensive layout of InterContinental Hotels Group. In the 2024 Special New Year Cuisine, ten chefs have joined hands to create a New Year's menu that brings together the characteristics of the north and the south, starting from the original taste of classic and exquisite Cantonese cuisine, integrating the flavors of delicacies from all over the world.
Chef Wang of Hualuxe Wuxi Taihu Lake Hotel brought Huaiyang flavor "perfect and perfect" cold dishes and snacks to the exquisite opening.
The winter warm nourishing soup "Wealth Rolling" Liancheng White Duck Soup prepared by Chef Xie of InterContinental Xiamen Seaview Hotel is scalded in the crispy, tender and sweet Zhanggang mussels in the prepared Liancheng White Duck Soup.
Chef Li of InterContinental Hefei integrates traditional Cantonese cooking methods into Huiwei folk customs, such as Australian abalone stewed in Jixi dry pot, wood stove and charcoal fire clay pot, a "fortune into treasure" Australian abalone Jixi dry pot stew, which skillfully blends food culture and regional culture.
Jixing Gaozhao's "Yellow Skin Sauce Baked Little Green Dragon" is cooked by Chef Li of Crowne Plaza Fuzhou Rongqiao Hotel in the traditional Cantonese cuisine "smoke".
Chef Zhu of Hualuxe Nanjing Yangtze River Boat Hotel selected Yunnan Heritage Huize Beef Ganba, with the knife yellow pepper from Honghe Prefecture and Yunnan's unique wild gray sesame seeds, presenting the "bullish spirit" Yunnan pepper crispy little cattle, with beautiful color and delicious taste and unique taste.
Chef Liang of InterContinental Shenzhen Convention and Exhibition Center uses thick smoke and fire to cook on the spot, implying that the coming year will be prosperous - "full of pride" flame Rushan oysters, plump and sweet manhole fresh oysters, accompanied by fresh and spicy homemade Sichuan sauce.
Chef Ding of InterContinental Shanghai Sheshan Shimao Hotel Shanghai sublimated version of "Auspicious Ruyi" Ruyi Huadiao Chicken, cold drunk crispy meat fine mountain forest hemp chicken, with the blessing of ten years of ancient Yue Longshan Huadiao wine to the hot, the wine fragrance is pervasive, and the soup is mellow.
The "Bafang Laicai" crab roe fragrant fried lotus root strips are presented by Chef Huang of the Crowne Plaza Wuhan Optics Valley Hotel, and the unique Honghu lotus root "Chucheng Lotus Root" in Hubei Province is matched with the high-quality crab roe handmade by Chenglong Hong, which is delicious in the mouth, sweet and mellow.
The staple food "more than every year" sauerkraut yellow croaker steamed bun comes from Master Xiao of Xi'an Tanghua Hualuxe Hotel, the delicious yellow croaker soup is boiled in Shaanxi steamed bun and then added to the Hakka sauerkraut, the soup is mellow and fresh, sour and chewy, and the innovation does not lose the tradition.
Chef Xiao from InterContinental Haikou Huacai Hotel drew a sweet end to the Chinese New Year feast with a moist and silky "Horse to Success" bird's nest coconut water chestnut dew.
In addition to launching the 2024 Dragon and Phoenix Chengxiang New Year Feast, Caifeng Lou will also launch the "Five Senses Tea Collection", a special tea product of Caifeng Lou, including different styles of good teas in China"Kyushu Fine Wine" includes a series of classic Chinese liquors - Shaoxing Yellow, Ningxia Red, Guizhou White, and Tsingtao Beer.
Cai Feng Lou enriches diners' dining experience with the aroma of tea and wine.
Mr. Qiu You, Chief Operating Officer, Greater China, IHGsaid, "We have held New Year's feasts and released New Year's menus for many years, using food as a medium to depict the story of Chinese flavors0 new format 'Caifeng Xianji' and beautiful auspicious meanings are passed on to guests. In addition, it is a demonstration of the outstanding strength of our food and beverage team, as well as the spirit of innovation and excellence, to create a high-quality dining experience for guests and bring a wonderful time of the year. ”
Written by: Nandu reporter Zheng Haihong and Xi student Jiang Tinghan