Page 26 - THE SOUTH CHINA BUSINESS JOURNAL
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mmunity News
For reservations or
inquiries, please call
86(20)8666 6888
ext. Food Street/Four
Seasons Restaurant
Exploring 70 Authentic Cantonese
Dishes over the Last 35 Years
In the past thirty five years, China Hotel has witnessed in carved golden or silver utensils. Some such exquisite dishes
Cantonese cuisine undergo modern takes and numerous are “Shark Fin Soup served with Stewed Rice”, “Braised Abalone
gorgeous remixes, but it has never lost its charm for Cantonese with Soy Sauce” and “Fotiaoqiang (Steamed Abalone with
cuisine inheritance and tradition. In order to pay high tribute to Shark’s Fin and Fish Maw)”, these represented the customer’s
the 70th anniversary for the founding of the People’s Republic social status and identity.
of China, from this April, China Hotel will showcase 70 such
classic Cantonese dishes. A culinary chronicle recounted by our Entering the millennium, the people abandoned the luxurious
Executive Chef Ryan Xu, who has over 30 years of expertise in Canton cuisine in order to preserve their health and figure. They
this cuisine. We present to you a historic journey, taking you gave top priority to nutrition, fresh ingredients and original flavor.
through different eras in times as you lick your fingers clean As a result, special feasts such as lotus feast, health feast and tea
through 70 classic Cantonese delights. Diners are encouraged to feast have found their popularity at every star hotel where the
conquer this quest through our taste-and-time travel. dishes are of milder flavors and it bring a balanced diet.
In the 1980s, the implementation of opening up and reform of As integration has become a major trend of social
China offered a golden opportunity to further develop Cantonese development in the 21st century; Cantonese cuisine makes
cuisine. Southern Guangdong Province has been home to full use of this transition by following a new trend of themed
numerous Hong Kong chefs, who brought expert cooking skills, creativity with a bold change. “Pineapple Shrimp” draws from
innovative ingredients and modern technological advancement Shanghainese cuisine, “Set of Sail” integrates the Hunan and
in kitchen utilities, which led the reform and re-invention of Sichuan sauces into its own and “Braised Beef Ribs” braising
Cantonese cuisine. Hong Kong chefs successfully transformed at low temperatures and slow cooking techniques were taken
traditional Cantonese cuisine into a new modern version, to from Western cuisine techniques. The charm and vibrancy of
name a few, the flavor of “Deep-fried crab with garlic and pepper”, traditional Cantonese cuisine comes from the blend between
the sophisticated cooking techniques of “Baked stuffed sea whelk Chinese and Western Food and Beverage.
in shell” and creativity of the various sauces such as “Fried pork
chop with juice sauce”. From April to October 2019, China Hotel will boast the classic
Cantonese cuisine at Food Street and Four Seasons Restaurants.
The 1990s, known as the soaring economic growth, has seen Every month, the historic journey of taste-and-time will
the Cantonese cuisine score a sound development momentum continue being recounted. Thus, our monthly changing themed
in that splendid era. In the economically developed Pearl River era will highlight the special dishes of that epoch, so that the
Delta, Cantonese nouveau riche were keen to indulge in the customers can keep coming back and continue to conquer this
delicious cuisines in high-end restaurants, and contributing to epic quest. Traditional dishes by authentic Lingnan cooking
the luxurious top-notch Cantonese cuisines. Each and every techniques will raise an unforgettable flavor to relive all your
dish represented the arts of sophistication, presented and served nostalgic memories.■
23 AmCham South China
For reservations or
inquiries, please call
86(20)8666 6888
ext. Food Street/Four
Seasons Restaurant
Exploring 70 Authentic Cantonese
Dishes over the Last 35 Years
In the past thirty five years, China Hotel has witnessed in carved golden or silver utensils. Some such exquisite dishes
Cantonese cuisine undergo modern takes and numerous are “Shark Fin Soup served with Stewed Rice”, “Braised Abalone
gorgeous remixes, but it has never lost its charm for Cantonese with Soy Sauce” and “Fotiaoqiang (Steamed Abalone with
cuisine inheritance and tradition. In order to pay high tribute to Shark’s Fin and Fish Maw)”, these represented the customer’s
the 70th anniversary for the founding of the People’s Republic social status and identity.
of China, from this April, China Hotel will showcase 70 such
classic Cantonese dishes. A culinary chronicle recounted by our Entering the millennium, the people abandoned the luxurious
Executive Chef Ryan Xu, who has over 30 years of expertise in Canton cuisine in order to preserve their health and figure. They
this cuisine. We present to you a historic journey, taking you gave top priority to nutrition, fresh ingredients and original flavor.
through different eras in times as you lick your fingers clean As a result, special feasts such as lotus feast, health feast and tea
through 70 classic Cantonese delights. Diners are encouraged to feast have found their popularity at every star hotel where the
conquer this quest through our taste-and-time travel. dishes are of milder flavors and it bring a balanced diet.
In the 1980s, the implementation of opening up and reform of As integration has become a major trend of social
China offered a golden opportunity to further develop Cantonese development in the 21st century; Cantonese cuisine makes
cuisine. Southern Guangdong Province has been home to full use of this transition by following a new trend of themed
numerous Hong Kong chefs, who brought expert cooking skills, creativity with a bold change. “Pineapple Shrimp” draws from
innovative ingredients and modern technological advancement Shanghainese cuisine, “Set of Sail” integrates the Hunan and
in kitchen utilities, which led the reform and re-invention of Sichuan sauces into its own and “Braised Beef Ribs” braising
Cantonese cuisine. Hong Kong chefs successfully transformed at low temperatures and slow cooking techniques were taken
traditional Cantonese cuisine into a new modern version, to from Western cuisine techniques. The charm and vibrancy of
name a few, the flavor of “Deep-fried crab with garlic and pepper”, traditional Cantonese cuisine comes from the blend between
the sophisticated cooking techniques of “Baked stuffed sea whelk Chinese and Western Food and Beverage.
in shell” and creativity of the various sauces such as “Fried pork
chop with juice sauce”. From April to October 2019, China Hotel will boast the classic
Cantonese cuisine at Food Street and Four Seasons Restaurants.
The 1990s, known as the soaring economic growth, has seen Every month, the historic journey of taste-and-time will
the Cantonese cuisine score a sound development momentum continue being recounted. Thus, our monthly changing themed
in that splendid era. In the economically developed Pearl River era will highlight the special dishes of that epoch, so that the
Delta, Cantonese nouveau riche were keen to indulge in the customers can keep coming back and continue to conquer this
delicious cuisines in high-end restaurants, and contributing to epic quest. Traditional dishes by authentic Lingnan cooking
the luxurious top-notch Cantonese cuisines. Each and every techniques will raise an unforgettable flavor to relive all your
dish represented the arts of sophistication, presented and served nostalgic memories.■
23 AmCham South China
