Chef: Li Dong, Executive Chef of Beijing Yushe Jingyatang
Style: Hokkien cuisine
Location: The Opposite House Hotel Kyoyatang
Fujian cuisine is famous for its deliciousness, and recently Li Dong, executive chef of Beijing Yushe Hotel Jingyatang, traveled all the way to Fuzhou, Quanzhou, Xiamen, Wuyishan and other places in search of Fujian ingredients, spices and unique cooking methods. Li Dong never sticks to the cuisine, is good at breaking the limitations of the cuisine, taking the ingredients of different regions and seasons as the protagonists, and launching a series of highly popular creative dishes. The "Fujian into Tea" menu in early summer not only retains the traditional Fujian flavor, but also shows the creativity just right.
According to Li Dong, when you first arrive in Fuzhou and feel the local terroir, you must first visit Sanfang and Seven Alleys. A plate of lychee meat with authentic green and red wine is the taste of Fujian's hometown. It is said that this traditional Fujian dish has a history of 200 to 300 years, and after cooking, it is named because of its appearance like lychee, and the taste is sweet and sour, and the taste is crisp and tender. Kyo Ya Tang's lychee meat follows the tradition of adding horseshoes and replacing the pork belly with a more crisp and tender pork neck for healthier and fresher. There is also a very popular sea oyster fry, which originates from the ancient market of Quanzhou, in addition to the fresh sea oyster meat to give the soul, sweet potato powder is also the key - the smooth glutinous taste benefits from it. After frying, pour some old wine to stimulate more aromas. There is also a cold dish "Pine NutHead Water Seaweed", which originates from the Xiamen people's table, which is delicious, crisp and tender, and is a summer food on the summer table.
In addition, under the leadership of local tea-making friends, Li Dong also went deep into the core production area of "three pits and two streams" in Wuyi Mountain, took inspiration from rock tea, and matched tea for each dish, among which the cinnamon rock tea selected for Jingyatang roast duck had a long taste. Paired with good tea, followed by a dessert "Lotus Hibiscus Flower Cake", which is extremely elegant.
Beijing News reporter Qu Xiaoyi
Edited by Li Zheng Proofreader Liu Jun
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Source: Beijing News