Chinese traditional food culture pays attention to “eating in season”. Reporters learned that from now on, hotels in Chinese mainland of Shangri-La will start the spring food and banquet promotion plan, invite eight guests to enjoy spring tea, spring food and Spring Festival. It is reported that the R & D team of Shangri La catering drew inspiration from different cuisines such as Guangdong, Hebei and Sichuan, and presented a “spring food · feast” with seasonal ingredients such as spring bamboo shoots and Longjing before the Ming Dynasty. Each hotel will also use local ingredients to pay tribute to local characteristics and offer guests a taste of spring.
Every spring, diners are looking forward to the emergence of incomparably beautiful bamboo shoots. “Boiled duck breast with spring bamboo shoots” is inspired by the classic Sichuan cuisine boiled beef. The fresh and tender duck breast is matched with seasonal spring bamboo shoots, and the crispness and freshness in spring are added to the flavor and heat of Sichuan cuisine.
In the north, eating spring cakes has become a household custom for Spring Festival. The “classic fried Haddock roll spring” wraps carefully cooked haddock, crisp Sanzi and vegetable buds in spring cakes. A piece of cake not only rolls up the delicacy of COD, but also rolls up the spring of mountains and rivers.
“Stewed duck with thicken Poria cocos and snail head” awakens the memory of taste buds in the warm season of the spring river and reminds people to go to a gourmet appointment for this delicious food. Selected three-year water duck, snail head meat, Euryale ferox, Poria cocos, job’s tears, lotus seeds and other ingredients are stewed over a slow fire. The soup not only has the essence of traditional Cantonese soup, but also has the natural method of innovative health preservation.
“Tea flavored snow lotus seed yam cake” brings out the aroma of sweet scented osmanthus and the soft waxy sweet of snow lotus seed and yam with the delicious Longjing before the Ming Dynasty. It has rich taste and distinct layers. It is a reserved program for chefs to praise spring with tea.
In addition to seasonal dishes, Shangri La has also launched four new four seasons cocktails. Mixed with Biluochun, white tea, jasmine tea and other tea, it presents a strong Chinese flavor. The collocation of Longjing and Chinese Baijiu is matched by the sweet and sweet of honey melon. “Jinting Xianglan” uses self-made loquat dew with Biluochun flavor sweet rice wine to create a charming and distant artistic conception of green mountains.
Spring flavors are not only concentrated in delicacies and wine, but also condensed in the seasonal spring gift box. The qingtuan gift box and Longjing gift box before the Ming Dynasty are specially launched this time, so that the warm spring breeze can be accompanied from time to time. Based on the traditional flavor of qingtuan, Shangri La selects authentic Suzhou flavors such as osmanthus, Biluochun and green plum wine, and integrates durian, truffle, orange peel and other raw materials loved by young people to launch eight flavors with sweet and salty. The fragrance of wormwood and the sweetness of glutinous rice are intertwined, wrapping the fragrance of flowers, tea, wine and fruit, as if melting the whole spring in your mouth.
The spring of all things is a good season for outing and enjoying flowers. Delicacy and culture will be introduced into the hotel’s experience from June 30th to June 30th. The Chinese mainland District Hotel will also bring spring sentiment and local culture into the hotel’s experience, so that guests can enjoy multiple courtesies, appreciate all kinds of food, immerse themselves in pleasant surroundings, and explore unique cultural details of their destinations.
