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2023-09-28
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Mid autumn festival dinner with small family group In Hongkong we all understand the meaning of “Knowing what to eat at the right time" Nature changes with the four seasons, and crops and seafood ingredients will also change accordingly, nurturing the best condition! Most Hong Kong people have hot and humid constitutions. Eating more local ingredients in summer can help relieve heat and dampness, achieving natural health effects while enjoying the best flavor of the ingredients.✅ Lamb, crab and
In Hongkong we all understand the meaning of
“Knowing what to eat at the right time"
Nature changes with the four seasons, and crops and seafood ingredients will also change accordingly, nurturing the best condition! Most Hong Kong people have hot and humid constitutions. Eating more local ingredients in summer can help relieve heat and dampness, achieving natural health effects while enjoying the best flavor of the ingredients.
✅ Lamb, crab and big clam boiled with melon
We use three summer ingredients, lamb crab, giant clam and melon, to create a delicious dish. The heat-clearing and detoxifying watermelon is paired with the meatiest lamb crab, which absorbs the essence, is sweet and refreshing, and is an unforgettable meal.
✅ Lotus root, black pig, stuffed topaz ginseng
Specially selected Sri Lankan topaz ginseng is stuffed with fillings such as black pork, lotus root, and mushrooms. It is first fried until fragrant and then fried garlic is added to simmer it thoroughly. It is a delicious and chewy dish full of collagen.
✅ Jinsha Lianggua Big Tail Squid
Carefully selected large-tailed squid with thick meat, sweetness and freshness, which is particularly crispy and chewy. The local cold melon, the sweetest and greenest, which helps to relieve the heat, is first fried until crispy and then wrapped in salted egg yolk sauce stir-fried with curry leaves. Very fragrant and tasty.
✅ Patbao Duck
At the same time, four types of seasonal mushrooms are selected, including white mushrooms, oyster mushrooms, chicken mushrooms and gallinobacilli. After dicing and sauteing until fragrant, together with scallops and Jinhua ham paste, a total of six ingredients are stuffed into the rice duck, and then cooked with pork belly. Cooked by frying, stewing and steaming, and finally topped with mushroom juice, it is tender, smooth and fragrant but not greasy.
#midautumnfestival
#2023
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