This time, Chef Li Dong visited this bounty province and travel though four regions influenced by its coastal culture –
Fujian, a land of diverse cultures with rich ingredients, which gave him inspiration for this discovery menu. Join us for a
taste of Fujian from 13th May- 13th June.
First stop is Fuzhou, Chef experienced the Fuzhou's cultural landscape, the vitality and folklore of the south. He brought back a famous local dish -Lychee Pork, which takes its name from the similar appearance to the tropical fruit. Chef followed the traditional recipe that features water chestnut, but did an alternative spin using pork neck meat instead of pork belly which gives crunchier texture and finally marinated it with fermented red rice.
As Chef continued the journey to Quanzhou, where he listened the sounds of local dialect, walked through the scenic streets and lanes and searched for ingredients in the local market. Chef fell in love with a local eatery- Oyster Omelet. Fresh oysters are the heart of the dish, coated with sweet potato powder and fried. A bit of Fujian rice wine to finish to add a complex fragrance.
Moving further South of Fujian, the hot weather in Xiamen brought Chef Li Dong to try one of the region iconic dishes - Mixed Seaweed and Pine Nuts with Vinaigrette Soy Sauce- Seaweed is often used in the coastal regions of the East and has a strong umami flavour that requires only simple seasoning. This delicacy is a very typical home-style dish in Xiamen.
Moving further South of Fujian, the hot weather in Xiamen brought Chef Li Dong to try one of the region iconic dishes - Mixed Seaweed and Pine Nuts with Vinaigrette Soy Sauce- Seaweed is often used in the coastal regions of the East and has a strong umami flavour that requires only simple seasoning. This delicacy is a very typical home-style dish in Xiamen.
The trip ends at Wuyishan, located in northern Fujian,
home of famous "Da Hong Pao" oolong tea
and the origin of Wuyi Mountain yan tea.
Chef went deep into the famous tea production area
known as "Three Pits and Two Streams”
where he experienced the life of a tea farmer
and witnessed luxurious fields of fresh tea leaves.
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