When the weather is cold, the winter food supplement is beef, mutton and pork, chicken, duck, goose and pigeon, etc., with winter bamboo shoots, hazel mushrooms, truffles, sauerkraut and other fresh vegetables and mushrooms, which are ideal combinations, and the seafood and aquatic products such as hairtail, oysters, and large yellow croaker are also fatty and sweet. Today, let's take a look at the new winter dishes of major restaurants.
After four years, Deja Vu has reopened its restaurant, and Chef Jonathan has launched a tasting menu called "Reunion", which uses spices from China, Asia and even the world as clues, French cuisine as the basis for the presentation of dishes, and uses different degrees of fermentation and ripening of ingredients as the context to present a unique and creative fusion of Western cuisine.
Deja vu Poshi South restaurant environment.
Sweet and plump Bell Bay oysters are used in the opening ceremony, paired with a sauce made of fermented white tea and Shanghai pears, and the sweet and sour taste enhances the freshness of the whole dish. The jelly made from a variety of shellfish broth and the creamy sauce made from steamed oysters in white wine are emulsified, adding a salty flavor to the dish.
After the Chongming pigeon is matured, it is made into a pigeon and eats twice. The pigeon leg is smoked with cedar, delicate and fragrant, and the pigeon offal, ham, and nuts are stuffed inside, giving it a multiple taste. The pigeon breast is aged for 3-5 days, which not only concentrates the flavor but also retains the tenderness, first drizzled with oil and then charcoal-grilled, the skin is charred and fragrant, the inside is tender, and the mousse made of pigeon liver is mellow and fragrant.
M5 grade Wagyu sirloin, paired with homemade 200-day-old M7 Wagyu beef loin and rump ham, balances the salty aroma with the oiliness. The bottom is lined with a special sauce made with Yunnan's black tiger palm mushrooms, and the top is layered with black truffles to bring a more three-dimensional and full-bodied flavor to the beef.
Starting from the classic taste of Hangzhou, Nanlu Huiguan keeps picking up the essence of Zhejiang's local cuisine - Shaoxing's old wine, Lin'an's small walnuts, Jinhua's two-headed black, Fenghua's taro, Suichang's winter bamboo shoots ......There is no gorgeous and shallow high-end ingredients here, but insists on making a fuss in the home-cooked "small wine and side dishes" in Zhejiang, choosing to embrace the hot and hot fireworks in the world in the dilemma of temperature and plating, and trying to restore the delicate ironing and full taste of life.
The restaurant environment of the South Foot Club.
The local grass chicken, which has fresh and moist meat and elastic teeth, and the chicken flavor is natural and full, after removing the bones, it is marinated to infiltrate the salty and fresh flavor full of green onions, the skin is golden and the meat is white, and it is oily and juicy when you bite into it, which makes people want to stop.
Suichang has many high mountains, and the unique high-viscosity loess and high-quality sweet spring water above 1,000 meters above sea level have given birth to particularly fresh and crisp Suichang winter bamboo shoots. Paired with the famous Jinhua ham, a simple stir-fry is the best, and the touching taste of the world is hidden in this plate of fragrant fireworks.
Fresh beef boneless belly and Suichang winter bamboo shoots are simmered over low heat until crispy and tender, and the finishing touch is the homemade spicy sauce – marinated in alpine chillies and homemade moldy beans, which brings a strong flavor to the mouth.
Dawu Roast Pork carefully selects the top beef from the United States and Australia, and follows the most traditional cutting process according to the texture and taste characteristics of each part, so as to do professional and precise cutting and fine trimming. Even if it is the same part, with different cutting methods and the degree of doneness, it can present a completely different texture and taste, reflecting the different highlights of each part, and it is a very unique roast meat experience. The ingenious combination and complex sauce recipe can bring a novel taste sensation when showing the true taste of the top meat. Carefully developed dishes such as seafood, pork, salads, staple dishes, and desserts provide a rich choice in addition to roast meat.
Big no barbecue restaurant environment.
Chongming feather duck is selected, smeared with a secret marinade and matured for 5 days, drizzled with homemade duck juice, with pineapple slices, fat but not greasy, and rich in fragrance.
Fresh shrimp and fish puree are made into a half-boiled thick egg grill, served with pine leaf crab meat, fruit cucumber shreds, and pear shreds, and finally garnished with caviar, wrapped in seaweed hand-rolls, and eaten together, the taste is moist, soft and glutinous, and full of umami.
U.S. grain-fed chilled Wagyu beef for more than 300 days. A whole beef tongue can only be cut out for roasting, and you can eat two textures. The middle of the beef tongue is roasted until it is medium cooked at six or seven minutes, and the taste is chewy and chewy, with a crispy feeling, and the meat is fragrant. It needs to be roasted twice, the first time to color the surface, then cut and then the second time, dipped in salt. The tail section of the beef tongue is roasted to eight minutes to fully cooked, the tail section has more fat, and the grease can be reduced after roasting, and the taste is tender, and it can be dipped in salt or citrus vinegar.
The word "Fengtian" first came from Shen Defu's "Ye Shu Bian" during the Wanli period of the Ming Dynasty, which means: obey the will of heaven and inherit the luck of all things.
Inheriting the essence of Manchu official cuisine, upholding the preservation of the original Northeast style, Fengtian and the prosperous Zhong Lingyuxiu stretching the white soil of Montenegro, turning the rhythm and gifts of nature into thousands of delicacies, and promoting the taste memory belonging to the Northeast.
The pigeon is now transformed into a messenger of taste, the charcoal fire becomes the pen and ink of love, accompanied by the carbon roasted pigeon skin slowly crispy, locking the juice in the meat, the chef's craftsman mood is completely presented in front of the diners with the pigeon as the medium, the paper is short and long, and the chat is fragrant.
In the hometown of the Northeast, the sour fragrance wafts in the open field. For every Northeast person, sauerkraut is either a sustenance of nostalgia or a warmth of the heart. The fat pork belly and the smooth blood sausage gather together, taste a bite, the sour aftertaste is in the heart, and in the gurgling stew, quietly witness the flow of time.
Originating from nature, back to basics, three meals of tea and rice, and four seasons of food. As the "fourth treasure of the Northeast", the wild hazelnut mushroom of Daxinganling and the flowery rice of Wuchang rice are stewed together, simple but not simple, the rice grains are full, and a spoonful of indulgence is satisfied. Ingenuity in cooking brings traditional Northeast food to life on the plate.
Good food is a gift from nature and grows regularly. "True color and taste" is the most beautiful appearance of food, so "let food be yourself" has become the biggest commitment of tasteless comfort food to the food itself. A menu that illustrates the different moods of different stages of life years , with the concept of time, is the first to appear.
Tasteless and comfortable internal environment.
Precious, white and flawless coconut coins, like the beginning of life. Taken from the only little tender core of the coconut tree, the entrance is sweet and crisp, and the buckwheat rice lays out the style of a tropical beach, light but not bland, and the opening is amazing.
The bright red bell pepper is like a flame of hope for the future, like the innocence of a teenager, with pure dreams and enthusiasm. Shandong Shouguang County bell pepper is selected, the sweetness is more sufficient, and it is roasted after slow cooking at low temperature, which retains the moisture at the same time, and the taste also changes from slightly astringent to sweet, full of juice, rich and refreshing.
The appearance of a rose blooming is like the love of youth. Red mushrooms from Sanming, Fujian Province are precious and difficult to pick, bringing not only perfect color but also rich aroma. Lanzhou one-headed lily, the texture is thick and fragrant, and it is soaked in the warm and pure red mushroom soup, releasing the beautiful meaning of red and fiery and good harmony for a hundred years, which makes people indulge in it before they start.
The Yellow Croaker Restaurant focuses on the delicate and warm "Ou Cai", which is Wenzhou cuisine, which is one of the four schools of Zhejiang cuisine of the eight major cuisines. The restaurant features the star of the East China Sea, "Big Yellow Croaker", and offers different seasonal dishes against the backdrop of the four seasons of spring, summer, autumn and winter.
Nowadays, the Yellow Croaker House interprets from many aspects such as color, fragrance, taste, meaning, and shape, selects mountains and seas, creates the best dishes, and shows the fresh charm of early winter.
The oil eel, with its huge physique, is extremely ferocious, as if to defend this body. The abundant fish fat fragrance of Wenzhou oil eel and the meat fat fragrance of the knife board meet each other, and the two meet and collide with amazing taste buds. The oil eel is tender and soft, the knife board is crispy and chewy, the jasmine contains the fat of "big fish and big meat" with an elegant aroma, and the plant aroma is soaked into the meat aroma, and the heavy base taste has a lighter expression.
Pancai, because of its crisp texture, lays down half of the pickles. Ryan's specialty fresh dish meets with East China Sea hairtail fish, and the delicate aroma of fish fat adds flavor to the oligo-flavored bulbs. In winter, the cold water arouses the interest of the fish sticking to the autumn fat, the fish body becomes fat, with the crispness of the fresh dish, the meat is more delicate and tender, the tip of the tongue is lightly sipped, and the umami is scattered on the tip of the tongue, which is completely satisfied.
Among the specialties of Wenzhou mothers, stewed river eels are at the top. Wenzhou brook eel has a thick flesh quality, which is slightly weaker than the fishy smell of river eel, which is a rare cross-product and the key to good cooking. Creek eel and soybean paste, rice wine together with high-pressure stew, the wine fragrance is uncovered, the hot steam, the eel bone meat is lightly dialed and divided, the meat is white and tender, the taste is salty, slightly sweet and fragrant, a mouthful of soup, a mouthful of meat, is the authentic Wenzhou home taste.
At the end of this winter, Mr. Umberto Bombana, the founder of the "Bombana" family and an Italian national treasure, returned with Gabriele Delgrossi, Executive Chef of 8 Otto e Mezzo Bombana in Shanghai, and Andrea Susto, Executive Chef of Opera Bombana in Beijing, to present a six-star dazzling winter white truffle feast.
Opera Bombana restaurant setting.
During the harvest season of white truffles, Mr. Umberto Bombana joined hands with two lovers to present the warmth and deliciousness of Beijing and Shanghai diners. This time at Opera Bombana in Beijing, the snow outside the window and the fragrant food indoors make people feel a unique winter charm.
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Fresh prawns are grilled and "humbly" bent slightly to prove their freshness and tenderness. The artichoke treatment is both traditional and cumbersome, with a harmonious balance between the sweetness of the artichoke, the salty artichoke juice and the sea prawn. The appetizer has already opened the taste buds and greeted the white truffle that is about to appear.
White truffles can be paired with almost everything, and different flavors of food are blessed by white truffles and glow with different styles under the ingenuity of the chef. The chef cooks the scallops to the right level of doneness, and the rich fresh white truffle and beetroot seafood sauce not only attract the eye, but also bring the rich aroma and fresh and sweet flavor.
The traditional potato dough has a unique soft and strong texture, which is perfect for mixing with ingredients with strong aromas. When the pristine ingredients meet the top freshness, the Italian potato dough absorbs the freshness of the winter king crab, and the grain of dough is dyed with a fresh and fragrant charm, which is worth savoring.
The purest way to enjoy white truffles has always been, and the simplest combination is handmade pasta with Parmesan cheese and fresh white truffles. Warm, delicate and rustic pasta with a sauce sliding over the tongue, no elaborate seasoning, only the aroma of white truffle that strikes the soul, is the Italian philosophy on the plate.
Perhaps this is the best interpretation of roasted beef tenderloin with white truffle. The M9-grade Wagyu beef tenderloin, which is quickly shaped under the high temperature, is locked in by the chef and gives it a vigorous appearanceThe aroma of white truffle accumulated after a year of dormancy quickly soaks into the meat after encountering the heat, and is paired with rich beef juice and Yunnan morels, which is a perfect match of pleasure and fragrance, which is endlessly enjoyable.
Hazelnut desserts from 8 Otto e Mezzo Bombana in Hong Kong are parachuted into this dinner, another festive treat brought by Mr. Bombana. With a modern aesthetic shape and a pure taste, you can feel the fashion atmosphere of Hong Kong while you are in Beijing.
Recently, a new trend of Cantonese style has been blowing from Shanghai to Beijing, and Shen Jinliang, Director of Cantonese Cuisine at The Shanghai EDITION, visited the Golden Pavilion of The Ritz-Carlton, Beijing's Financial Street, and was selected by the Michelin Guide to bring fresh and new delicacies to the capital in winter.
The setting of the Golden Pavilion Chinese Restaurant.
Chef Tsang Kim Biao of Golden Pavilion Chinese Restaurant is well versed in the essence of Cantonese cuisine and continues to create dishes that skillfully transform the gifts of nature in different seasons on the table. Chef Shen Kam Leung of Cantonese Restaurant has come with a selection of menus this time, using modern techniques, exquisite plating and popular elements to open up an international perspective on classic Cantonese cuisine.
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Chef Shen thinly cuts the selected Australian beef triangular meat into uniform slices, forms it in a circle, uses secret beef juice to taste, slowly roasts and burns until the surface is slightly charred, and then accompanied by soaked white fungus in the mouth, the soft and tender beef and crispy white fungus are intertwined with rich taste, and the slightly charred meat aroma and light sourness burst out on the tip of the tongue.
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Chef Zeng presented a dish of cooked and drunk rich shrimp with sea urchin, rich shrimp is fat and yellow with cream, and uses Hakka Niang wine plus Pu'er tea, Guangdong old tangerine peel, ginger, rock sugar, star anise, bay leaves, Sichuan pepper and other cooked drunk to infiltrate the overflowing wine aroma, and the top is matched with sea urchin, the taste is delicate and soft, and the whole dish is fresh and sweet and refreshing.
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The clear and delicious fresh ginseng chicken soup stewed with fish maw soup is quite ingenious, especially suitable for winter taste. Chef Zeng uses 3-year-old fresh ginseng and 5 fish maw male tripe from Beihai planted in the Northeast in the season. The chicken soup is simmered for 4 hours, and the meat used in the stew goes through 3 steps: rinsing, soaking at 85 water temperature, and cleaning to make the soup fresh and clear, without a drop of oil, and the aroma and taste are natural and mellow.
After using Guangdong Shunde river eel, Chef Shen uses special spices to remove the smell, boils the soup with 15-year-old Guangdong Xinhui tangerine peel, marinates it for 8 hours and air-dries it for 4 hours with Hong Kong-style barbecued pork, after charcoal grilling, tin foil heating and cooking, and mixes the aroma of homemade sauce and rose wine, the taste is soft and glutinous, salty and sweet.
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The admirable stir-fried waxy rice is salty and sweet, and the fragrance is overflowing. Chef Zeng soaked the glutinous rice for 4 hours for later use, steamed and then stir-fried the aroma of the Cantonese sausage, and left the cured oil for fried rice.
The coconut scented snowflake ice created by Chef Shen has a fresh and mellow coconut water ice cream ball, rich coconut aroma, a slight smoothie taste, and the purple rice at the bottom is paired with sweet and sour strawberries, injecting a unique flavor.
White snowflakes, green spruce, red berries, colorful plates, December is the season of festivals. Ito ITO Executive Chef Kalok Wong leads the team to create festive delicacies and specialty drinks.
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Wreaths made from holly branches are an indispensable decoration for the Christmas season, placed on the lintel wall to symbolize the eternal life and hope, and from now on, every day is peaceful. Temari sushi is one of the representatives of traditional sushi, and it is named after the shape of a toy that girls love. On Ito's plate, a selection of Temari sushi is transformed into a festive garland.
Various gatherings are on the agenda before the end of the year, and Ito Ito has specially presented a Christmas for four people**. The mouth-watering Christmas roast chicken is an indispensable protagonist, and the chatter between close friends and relatives conveys all kinds of grilled food and snacks, adding a sense of closeness to each other. Garland salad, Christmas drink, and hand-made rice udon noodles with meat sauce warm up the winter in a variety of foods.
The rain is thin for the cold, so it is condensed into snow", and the Christmas with snow will be full of atmosphere. The white "snowflakes" that stop on the eyelashes, fall on the branches, and the mouth of the cup make the lips and teeth seem to taste the real snow feeling, which is the secret of happy holidays.
end-Except for the annotation, this article** is from the corresponding restaurant.
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