深藏於日本新潟山腰間的「里山十帖」，不只是一間溫泉旅館，更體現了源遠流長的日本鄉村生活。主廚桑木野惠子（Keiko），對當地風土的懷有深厚情感和注重食材本質的堅持，讓每一道菜都與這片土地緊密相連。「我的料理就像和大自然相處，我很尊重大自然，因為有山，我才能做出我的料理」。Keiko不僅自己種植食材，也與當地農民合作，不斷挖掘和創新。從農場到餐桌，「里山十帖」展現了對待食物的哲學與地方創生的可能。
Nestled in the mountainside of Niigata, Japan, “Satoyama Jujo” is more than a mere hot spring hotel; it is a reflection of the vibrant tapestry of rural Japanese life. Chef Keiko Kuwamino‘s profound connection to the local landscape, coupled with her dedication to the essence of ingredients, creates a harmonious relationship between each dish and the surrounding land. Keiko shares, “My cuisine is be with nature; I respect nature a lot. Because of the mountains, I can cook my cuisine.” Keiko not only cultivates her own produce but also collaborates with local farmers, continuously exploring new possibilities and innovations. From the farm to the table, ”Satoyama Jujo“ embodies a philosophical approach to food and showcases the potential for local regeneration.
@keiko_kuwakino @satoyamajujo @jocelyn_tastytrip
#satoyamajujo #satoyama #niigata
#japan #japanesecuisine #hotspring
#michelinguide #michelin #gastronomy #foodfilm
#foodphotography #foodphoto
#foodphotographer #foodphotos #里山十帖 #新潟 #新潟グルメ #温泉
Le petit chef | Beijing
2023年3月底，Allstar Communications食達文化攜手Le Petit Chef開啓「小廚師「奇遇記。繼Le Petit Chef在德國、紐約和新加坡娛樂餐飲演出的熱賣， Le Petit Chef 2.0遠渡重洋登陸望京凱悅酒店，開啓沈浸式3D裸視互動x五道式主廚美饌的華麗美食之旅。
At the end of March 2023, Allstar Communications teamed up with Le Petit Chef to embark on a culinary adventure called "Little Chef." Following the success of Le Petit Chef's popular entertainment dining performances in Germany, New York, and Singapore, Le Petit Chef 2.0 traveled overseas to land at the Hyatt Regency in Wangjing, introducing a magnificent gastronomic journey of immersive 3D naked-eye interactive experiences and five-course chef delicacies.
巡回全球的「小廚師Le Petit Chef」3D投影夢幻盛宴，2.0版首度登陸北京望京凱悅酒店，帶來身歷其境的五感美食饗宴之旅。餐桌上投映比利時知名動畫公司Skullmapping製作發行的影像，結合行政總廚馮國正先生與廚藝團隊精心設計的5道式精緻美饌，完美演繹結合味覺、視覺、聽覺等五感的沈浸式饗宴。
Le Petit Chef 2.0 is a unique and must-try dining experience in Beijing. It combines Cinema, Theatre and Food in a fun dining experience. The 3D projections have been updated as 2 of the 5 animations are new and have not been seen in China before.
地址: 北京望京凱悅酒店Market Café咖啡廳Address: Market Café, Hyatt Regency Wangjing Beijing
預約到店 Tel 010-86301288
More info:https://lepetitchef.cn/landing/ZH/Hyatt-Regency-Beijing-LePetitChef
#beijing #hyatt #lepetitchef
The extraordinary four-hand feast at Wing Lei Palace of Wynn Palace held by 102 House's head chef Xu Jingye and Wing Lei Palace Macau's Executive Chef Tam Kwok Fung has achieved great success!
Two chefs made use of the most seasonal ingredients to create nourishing dishes according to the 24 solar terms. Their masterful approach to fusing innovation and tradition wowed diners, together showcasing redefined versions of Cantonese cuisine.
【永利客席名廚饗宴】來自澳門永利皇宮的永利宮行政總廚譚國鋒與壹零貳小館主廚徐涇業四手聯彈，精誠打造了獨具匠心的粵味呈現。二位主廚依據“二十四節氣”迸發靈感，臻選應季食材共繹美饌，將創新與傳統融合，重新定義粵菜風格，以精湛的烹飪手法為食客展示一場非凡粵宴。
@liandjing @102house_shanghai @cheftamkwokfung @wynndining @wynn.palace
#chinesecuisine #cantonesefood #cantonesecuisine #shanghaieats #shanghairestaurant #thebund #asia50best #上海粤菜 #壹零贰小馆 #上海美食 #chinese #102house #shanghai #shanghailife #chinesechef #china #chineserestaurantawards #chineserestaurant #fourhands #wingleipalace #tamkwokfung #永利宫 #譚國鋒 #四手聯彈
Fengtian Restaurant | Potato Pickles
A famous sauce dish in Northeast China is a well-known "pickle dish" in Northeast China, and also carries the childhood memories of Northeast people. The rich sauce is mixed with the sweet smell of cowpea and the soft texture of small potatoes, the dishes are red and bright, and the choice of hot or cold is a different flavor, and it is also a good meal to accompany the staple food.
一道東北標誌性的醬燒菜，是東北人家喻戶曉的“烀鹹菜”，亦承載著東北人兒時的記憶。濃郁的醬香混合著豇豆清香和小土豆軟糯的口感，菜品色澤紅亮，選擇熱吃或冷吃都別有一番風味，搭配主食也很是下飯。
@fengtianrestaurant
#chinesecuisine #shenyangfood #shenyangeats #northerneasternchina #shenyang #chinafood #musteatinshenyang #东北料理 #东北菜 #沈阳美食 #东北风物
Fengtian Restaurant | Fried Pork in Scoop
Fried Pork in Scoop must be one of the indispensable classic dishes of Northeast China, and Fengtian Restaurant has also inherited and played this classic to the extreme, and has made flavor innovation and improvement on its basis. The fine tenderloin is wrapped in starch and fried until amber, and the control of the heat is also extremely challenging to the chef's experience. Stir-fry the classic secret sauce in a pot, the outer skin is crispy, and the taste is sweet and salty.
鍋包肉一定是必不可少的東北經典菜品之一，而奉天小館也將這份經典傳承和發揮到了極致，在其基礎上又做了風味創新與改良。上等裡脊裹上滿滿的澱粉入鍋炸至琥珀色，火候的把控也極其考驗主廚的經驗。調好經典的秘制醬汁入鍋翻炒，鍋包肉外皮酥脆，口味香甜鹹酸。
@fengtianrestaurant
#chinesecuisine #shenyangfood #shenyangeats #northerneasternchina #shenyang #chinafood #musteatinshenyang #东北料理 #东北菜 #沈阳美食 #东北风物
Northeast specialty cuisine of Fengtian Restaurant —— Stewed Chicken with Mushrooms
It is not uncommon to find some popular Northeastern stews in the region's curious proverbs. There is one: "When the new son-in-law visits, the chickens are scared to death." It might make no sense at first but it actually refers to a famous local dish – Stewed Chicken with Mushrooms, which used to be regarded as a big welcoming dish to cook for important guests visiting a household. There is also "Catfish with eggplant will make an old man stuffed to death". Together with pork ribs with common bean, pork with cellophane noodle and pickled vegetables, they make a complete line-up of The Four Northeastern Simmerings.
Today, there is still much room for development in haute Northeastern cuisine. Capitalising on the region's mountain vegetables and game animals, Feng Tian Restaurant continues to inherit the classics of Northeastern cuisine, honouring rich local flavours with masterful cooking techniques of heat control. With more than 200 dishes, 50 main courses and 30 beverages, the restaurant continues to lead diners and the team in exploring the aesthetic of classic gastronomy and celebrating the elegant taste of the Northeast.
奉天小館東北特色菜品 —— 小雞燉蘑菇
東北燉菜最為出名，有名的燉菜也出現在幾句俗語裡，如“姑爺進門，小雞斷魂。”指的就是小雞燉蘑菇這道菜，還有“鯰魚燉茄子，撐死老爺子”，加上排骨燉豆角、酸菜豬肉燉粉條，就是有名的東北四大燉。
時至今日，東北菜在高端餐飲市場尚有許多發展空間，奉天小館持續傳承東北菜經典，選用當地的山珍野味，以悉心講究火候的烹飪工藝，呈現醇厚香濃的奉天之味，透過200餘種菜品、50餘種主食、飲品30餘種，持續帶領食客和團隊探索古典饗宴美學，發揚精緻的新東北味道。
@fengtianrestaurant
#chinesecuisine #shenyangfood #shenyan
Chef Xu Jingye at 102 House is ready to showcase his signature dish, Pan-fried Pork Chop, also using simple ingredients to create a scrumptious dish with rich aroma and mouthwatering flavors.By sharing this simple homecooked dish, 102 House hopes to convey that good food is the one thing that never fails to bring people together, even during time like this. 102 House Shanghai is looking forward to reuniting with you on the bank of the Huangpu River and presenting Chef Xu’s newly crafted summer menu for a post-lockdown treat!
Ingredients
Pork chop 500g, 1 egg, spring onions, garlic cloves, ginger
Instructions
1. Tap on each side of the pork chop with the back of a cleaver 15 times. Crash 2 garlic cloves and a small piece of ginger and put on the chop. Add 4 grams of salt, 2 grams of sugar, 5 grams of cooking wine, 75 grams of water and mix well to marinate the chop for 1 hour.
2. Use 30 grams of water, 15 grams of soy sauce, 20 grams of sugar, 1 gram of salt to make a sauce and set aside.
3. Mix the marinated chops with an egg and 20 grams of cornstarch. Sear the chop in a frying pan (preferably non-stick) for 1 minute on each side over medium-high heat. Then increase to high heat and pour in the prepared sauce and stir fry for 40 seconds to 1 minute.
上海壹零貳小館主廚徐涇業獻出拿手料理——生煎大排，用簡單的食材創造出兼具色香味的料理。簡單的料理承載著壹零貳小館對大家的思念，依舊遙遙相望的五月裏希望大家通過美食來化解彼此的距離，傳遞彼此的想念，願不久的將來能在黃浦江畔重逢。
烹飪食材：
大排500克，雞蛋1個，小蔥若干，蒜頭若干，薑1小塊
烹飪過程：
1.大排解凍後用刀背底面敲上各15下。蒜頭2顆，薑1小塊拍裂放到大排上，接著放入鹽4克，白糖2克，料酒5克，水75克拌勻醃制1個小時。
2.用水30克，生抽15克，白糖20克，鹽1克調成汁備用。
3.醃制好的大排放入一個雞
Wing Lei Palace X 102 House
The exclusive four-hands collaborative event at 102 House Shanghai on March 5th by Wing Lei Palace Macau's Executive Chef Tam Kwok Fung and 102 House's Head Chef Xu Jingye was successfully launched! With deep understandings of Cantonese cuisine, the two awarding-winning chefs have incorporated masterful techniques into crafting the 12-course menu themed with "The Ultimate in Flavor", orchestrating a delicious symphony for diners to enjoy what purest, authentic flavors have to offer.
Both having long been emersed in Cantonese cuisine, the talented duo pushed the boundaries of their own undertaking of dishes and honored the belief that the true and most essential of ingredients is in their purest, simplest form. With a seamless collaboration and sincere intention, the two chefs have rendered a perfect interpretation of "The Ultimate in Flavour" – the greatest truths are the simplest; the ultimate flavors are original.
澳門永利宮行政總廚譚國鋒與壹零貳小館主廚徐涇業精誠合作，於3月5日在上海壹零貳小館共同打造四手聯彈晚宴！二人通過精純的技術和對粵菜的深刻聯手打造一套精妙絕倫的全新菜單，以【本味致臻】為題，一共十二道式，宛如一曲悠揚的樂譜，和食客一同回歸真我，完成一次回歸本味的旅程。兩位主廚皆多年醉心於粵菜料理，對粵菜烹飪都有著自己的追求，本次合作二位選擇放開既有的思想包袱，找尋自我，打破理念上的束縛限制，通過粵菜烹飪技法，尋找至純致臻的初心，完美詮釋“本之初味，以卿致臻”的祈願。
@102house_shanghai
#chinesecuisine #cantonesefood #cantonesecuisine #shanghaieats #shanghairestaurant #thebund #asia50best #上海粤菜 #壹零贰小馆 #上海美食 #chinese #fourhands #fourhandsdinner #michelin #wynn #wingleipalace #ultimateflavor #asia50best #michelinrestaurant
Fengtian Restaurant sea tour - Liaoning Sea Cucumbers
In Dalian sea, it takes about three to four years for wild sea cucumbers to grow due to the low water temperature. Because of the long growing period, the nutritional value of sea cucumbers from the north is higher, and they are more precious because they can only be caught by hand. The sea tour's search for high quality domestic ingredients continues, in order to provide diners with the best tasting experience on their tongues.
奉天小館尋味之旅-遼參篇
在大連海域，由於海水水溫低，野生海參大約需要三四年時間才能長成。正因為生長周期長，北方的海參的營養價值更高，而只能依靠人工捕撈作業，也更珍貴。小館探尋國內高品質食材依舊在繼續，只為能提供給食客最佳的舌尖美味體驗。
@fengtianrestaurant
#chinesecuisine #shenyangfood #shenyangeats #northerneasternchina #shenyang #chinafood #musteatinshenyang #东北料理 #东北菜 #沈阳美食 #seafood #seacucumber
