Jiangnan fresh bamboo shoots take advantage of the anchovies, rotten boiled spring breeze in early February". Spring vegetables are a table delicacy that many Nanjing people like to "taste", but it is not easy to innovate. On February 19th, Nanjing Rongtong Huashan Hotel Integrated Hotel and its five catering hotels held a spring menu exchange meeting of "bringing spring to the table".
At the exchange meeting, all kinds of dishes were carefully matched and full of flavor, and the innovative dishes produced were not only down-to-earth, following the original taste of the ingredients, but also paying attention to innovative creativity and culinary details, reflecting the chef's ingenuity and inspiration. For example, "Chunjiang Lion Head", taking shepherd's cabbage, snails, spring bamboo shoots, and yam puree as ingredients, not only has nutritional value, but also has health care effects such as clearing heat and brightening eyes; "Pepper sesame spring bamboo shoots" not only has a unique taste, but also a dish that is conducive to the best of the best; According to the head chef, the radish can clear away heat and quench thirst, and this down-to-earth spring dish can be eaten with the taste of abalone and seafood after careful cooking by the chef. "Ding Tang Tang Zuo Chun Fish" is made of mandarin fish, catfish, baby chops, toon heads, and seaweed sprouts, which are not only fresh and fresh, but also have high nutritional value. Yangtze Evening News Purple Cow News reporter Fan Xiaolin.
Proofreading Tao Shangong.