国产热热热精品,亚洲视频久久】日韩,三级婷婷在线久久,99人妻精品视频,精品九热人人肉肉在线,AV东京热一区二区,91po在线视频观看,久久激情宗合,青青草黄色手机视频

USEUROPEAFRICAASIA 中文雙語Fran?ais
Lifestyle
Home / Lifestyle / Food Reviews

Thumbs-up for local cuisine: QUAY

By Xu Junqian | Shanghai Star | Updated: 2014-06-12 12:57

Thumbs-up for local cuisine: QUAY

Hot smoked sole fish with sweet and spiced sauce, the restaurant’s cafe setup. [Photo provided to Shanghai Star]

Thumbs-up for local cuisine: QUAY

Top 8 popular Brazilian dishes 

Thumbs-up for local cuisine: QUAY

Top 5 culinary treats to help boost memory 

Hotel Indigo on the Bund has marketed its new set menu, "Your neighborhood fl avors", as a part of InterContinental’s 30-year anniversary in China, hoping to bring back to life all your childhood memories of food in your neighborhood.

Well, my childhood neighborhood has long disappeared, and the apartment buildings I have lived in since hardly make up a neighborhood, as everyone acts so distant that I am not sure if I have a next-door neighbor.

But this new menu, created by chef Song Yu, better known as Vincent Song, creates a new culinary memory of the Bund neighborhood for me, thanks to Song’s earlier experience "as an outcast in the Chinese traditional cooking school".

"During my time, good students went to state-owned restaurants and poor ones went to Western cafes and bu+ ets, and that’s how I ended up cooking steak and frying cod," Song says.

Of course, the executive chef of the fi ve-star hotel was being modest. Yet, the "neighborhood fl avors" seasoned by Song taste refreshingly exotic and rich, just like the architectural styles of the Bund, varying from the Gothic to the Baroque, to the Classic.

For appetizers, two out of the traditional eight "Shanghai small cold dishes" are selected in accordance with the season, an idea that Song said originated from Chinese ancient culinary ideology but gained its popularity in recent years in the Western dining world.

Meat and fi sh sit centerstage and together on the menu as well as the dining table, as every hospitable Shanghai household would arrange when treating a guest.

The red braised smoked fi sh is a traditional appetizer in Shanghai cuisine, but is reinvented by chef Song with a rare modernism as an entree.

Imported cod from Iceland replaces the usual black carp, often caught from the lower reaches of the Yangtze River. While the texture is similar, the latter is much safer for a voracious bite with its few bones.

As a born and bred Shanghainese, I wished the fi sh could be coated with more of the shiny, sugary red soy sauce.

Related: Thumbs-up for local cuisine: SHOOK!

Previous 1 2 Next

Copyright 1995 - . All rights reserved. The content (including but not limited to text, photo, multimedia information, etc) published in this site belongs to China Daily Information Co (CDIC). Without written authorization from CDIC, such content shall not be republished or used in any form. Note: Browsers with 1024*768 or higher resolution are suggested for this site.
License for publishing multimedia online 0108263

Registration Number: 130349
FOLLOW US
边坝县| 梧州市| 武川县| 黑山县| 长宁区| 冀州市| 澎湖县| 雷山县| 公安县| 甘南县| 花莲县| 小金县| 来安县| 喀喇| 连平县| 长丰县| 克拉玛依市| 宝丰县| 宣化县| 雷波县| 尚志市| 剑河县| 呼和浩特市| 伊宁县| 卢氏县| 河西区| 鹿邑县| 中卫市| 禹城市| 紫阳县| 通化县| 乐陵市| 铜川市| 克什克腾旗| 合江县| 同仁县| 定襄县| 栾川县| 忻城县| 大姚县| 佛学|