www射-国产免费一级-欧美福利-亚洲成人福利-成人一区在线观看-亚州成人

US EUROPE AFRICA ASIA 中文
Business / Hangzhou G20

Veteran chef strives to preserve delicate flavors of Hangzhou cuisine

By Yang Feiyue (China Daily) Updated: 2016-09-04 09:12

Veteran chef strives to preserve delicate flavors of Hangzhou cuisine

Songsao Sour Fish Soup, a light version of Beijing's vinegar-pepper soup. [Photo provided to China Daily]

Mao Huiqun joined the Shangri-La hotel in West Lake seven years ago after cooking Hangzhou cuisine for more than 20 years.

He went there not for its Western elements but to better understand authentic local cuisine.

Light music wafted in my ears the moment we stepped into Shang Palace, the hotel's Chinese restaurant which has been in operation for more than 30 years.

Lantern-shaped lights hung from the ceiling, hollow-carved wooden partitions stood across the dining hall, offering a strong Chinese touch. The restaurant has a tranquil ambience.

"I knew several prestigious Hangzhou cooks at the restaurant and so I was drawn to the place," says Mao.

Mao, who has around 30 years of experience, has also worked at star hotels in Xi'an, the capital of Shaanxi province, and Wuhu in Anhui province.

Expounding on his cooking philosophy, he says that he tries to offer only authentic traditional cuisine of the region to visitors as he feels that otherwise their visit to the area would not be perfect.

"Travel is supposed to be about experiencing everything in the place you visit," he says.

He says that Hangzhou's cuisine is very delicate. "We value food quality and original flavor, and control of the flame is the key," he says.

Mao, who is now Shang Palace's head chef, places a special emphasis on the Hangzhou elements in his food. He says chefs must take the trouble to ensure a better result using traditional methods, which should draw from the past. He adds that while certain improvements can be made, this should not detract from the traditional essence.

Hangzhou cuisine mostly uses ingredients sourced from the river and the lake and seasonal vegetables.

Yellow wine, soybean sauce and salt are used for seasoning. "I think people will eventually quit using any artificial seasoning but use ones spawned from fresh food," he says.

For our dinner, we opted for Stir-fried Crystal Shrimps with Longjing Tea Leaves, which is one of the most distinctive and popular dishes here.

The dish looked simple-shelled shrimp with a few tea leaves on top. But the shrimps tasted smooth and springy and had a delightful tea flavor.

The key to preparing this dish, says Mao, is to continuously wash the blood off shelled shrimp with water, and marinate them with egg white, salt and starch powder for two hours to ensure ideal meat texture.

Previous Page 1 2 Next Page

Hot Topics

Editor's Picks
...
主站蜘蛛池模板: 韩国在线精品福利视频在线观看 | 亚洲日韩视频免费观看 | 国美女福利视频午夜精品 | 亚洲国产一区二区三区在线观看 | 综合图片亚洲网友自拍10p | 欧美日韩一区二区不卡三区 | 国产高清一区二区 | 拍拍拍又黄又爽无挡视频免费 | 超矿碰人人超人人看 | 国产精品美女一级在线观看 | 欧美一区二区三区激情视频 | 国产a国产片 | 波多结衣一区二区三区 | 欧美一区二区三区免费看 | 国产高清视频在线 | 欧美人牲囗毛片 | 精品国产91在线网 | 九一精品国产 | 欧美怡红院免费的视频 | 99久久精品免费国产一区二区三区 | 国产精品自拍视频 | 国产精品日本欧美一区二区 | 亚洲精品国产第一区二区多人 | 黄色片三级网站 | 国产a一级毛片午夜剧院 | 国产三级日本三级日产三级66 | 成人在线亚洲 | 免费刺激视频 | 黄色网址在线免费看 | 高清视频 一区二区三区四区 | 国产欧美日韩另类 | 韩国good三级在线观看久 | 欧美成年黄网站色高清视频 | 超级碰碰碰在线观看 | 久久亚洲国产视频 | 自怕偷自怕亚洲精品 | 日韩中文字幕免费观看 | 爱啪网亚洲第一福利网站 | 91精品91| 久久中文亚洲国产 | 男女免费观看在线爽爽爽视频 |