How can this spring dish be so delicious? !
Every chef who cooks Jiangnan cuisine probably has a love-hate relationship with spring.
Love its spring-like vitality, hate its endless emergence... but for us foodies, the more the better.
Three months later, I came to Hyatt Regency Global Harbor again and followed Master Hu to enjoy the Jiangnan Spring.
🎍A dish of hand-peeled shrimp roe and spring bamboo shoots marks the beginning of spring. Only the young and tender bamboo shoots are taken and simmered in broth, so that the hollow part is soaked with broth. The shrimp roe on it looks like the yellow mud arches just emerging from the ground, salty, fragrant and refreshing, leaving a lingering fragrance on the teeth and cheeks.
🍃The small bean curd shells are stuffed with chrysanthemum and brine tofu. When the crispness, saltiness and fragrance are intertwined, the mouth is full of vitality.
🍃Malantou has changed from the previous products. It is stacked with Qianzhang and honey fire square. It is small and exquisite, but it is salty, fragrant, sweet and fresh, with rich layers and balanced taste.
🐟This soup is my favorite. The dish is inspired by Yan Du Xian (鼐渡咸), but is cooked in fish soup. The milky white soup base is rich and delicious. The whole pond snakehead fish is deboned and two complete pieces of fish meat are sliced out. They are as delicate and white as mutton-fat jade, and then young bamboo shoots and grass heads are added. It is truly a luxury and we finished it without leaving a drop.
The hot dish menu is very long, and I will just pick four that are particularly outstanding.
🐟The moss strips from Zhoushan and the hairtail fish from the East China Sea are a perfect match. Here, moss strips and peanuts are used as the base, and the hairtail fish is boned and made into meat rolls, which are fried and soaked in sauce. This does not affect the crispy taste, but ensures that the inside is tender and juicy, which goes straight to the heart.
🐟 There is no need to worry about annoying bones in saury. The meat is removed and made into stuffing, and then served on the table with egg white in the "egg dumplings" way that Shanghainese are more familiar with. It is paired with the fresh 🐔 sauce and is extremely delicious.
🦐The hotel's homemade brine-marinated old tofu is cooked in a thick soup with fresh river shrimp and river clam meat. The processing of the river clams is particularly brilliant, fresh and tender but not old, which is rare. Before serving, sprinkle a handful of green garlic leaves, like a spring breeze that turns the south bank of the river green again.
🐔The most worth talking about is this dish "Green Sugarcane Wrapped Abalone🐔". The tender 🐔 stuffed with abalone is tied by the chef with green sugarcane, and slowly steamed and roasted with the juice and sugar of the sugarcane. After it is dried, a batch of fresh sugarcane is replaced. This process is repeated four times before it is cooked. When peeled, the fragrance of sugarcane rushes straight to your head, and the natural sweetness further enhances the freshness of the meat and abalone. Both the cooking method and the taste are wonderful and hard to find elsewhere.
🍲The main course was served. The huge casserole was filled with southern meat, sausages, bamboo shoots, bean curd, green vegetables, etc. The aroma of lard was confusing, and the DNA of spring was ready to move. One bowl was definitely not enough.
🥟The snacks at the end are also very thoughtful. Seasonal elm seeds are made into steamed bread and stuffed with bird's nests. It is both delicate and wild, and very impactful. The broad bean cake is filled with tangerine peel and red bean paste, which is crispy, soft and sweet, with ancient charm and a new twist, and is fragrant, sweet and has a long aftertaste.