Hilton Shenzhen Greater China joined Maserati & Kaluga. The most beautiful thing in the world is the golden autumn. It coincides with the eighth anniversary of the opening of the Hilton Shenzhen Greater China. The hotel joined Maserati Shenzhen Yuanjia and Kaluga caviar. Taking the popular pink diamond purple at Spring and Summer Fashion Week 2024 as the main color, a media tasting dinner was created at the 23rd floor Lanting Chao Chinese Restaurant. Nearly 20 local media from the Greater Bay Area and Shenzhen were invited to attend, and a autumn flavor was attended. Futian Hilton Hotel has been ranked in the past eight years. Adhering to Hilton's hospitality, it has always used the attitude of dreaming and striving to explore the treasure experience of the journey and life along the way. As an international brand hotel in Shenzhen city center, Provide guests at home and abroad with a home away from home experience. The theme of this event is "tidal" running together, "tidal" means the beautiful vision of Futian Hilton Hotel for continuous efforts and leading the industry trend, "tidal" running the harmonic super running brand Maserati, echoing the passion and energy of both sides to keep pace and never die. Through this year-end media tasting dinner, we celebrate the eighth anniversary of the opening of Hilton Shenzhen Greater China with our media friends in the Greater Bay Area. Maserati Shenzhen Yujia provides a beautiful gift to all guests of Hilton Shenzhen Greater China who scan the code to book a test drive experience. The light of the domestic caroga caviar adds a rich and mellow flavor to the design of the dish, creating a perfect experience. Li Yan, the new executive chef of Lanting Chao Chinese Restaurant, turned his heart into the art of food on the table. The stew was too carved to produce drunk shrimp, smoked pigeon legs brewed abalone, wild rice sauerkraut porridge oil East Star Spot, perfume lemon oyster sugar crispy beef and other signature dishes were presented one by one. The style and exquisiteness of innovative Cantonese cuisine are fully explained. Through the new upgrade of the dishes at the Lanting Chao Chinese Restaurant of the Hilton Shenzhen Greater China Hotel, the Hilton Group has always adhered to the Chinese food concept: to autumn, eat regularly, follow the essence of local food culture, in the precise production temperature, show the innovation and pure taste of the dishes! Dinner specialties include: Taihu leeks are too carved and drunk, shrimp jelly taste, go down to feel the tongue slide, tide oyster New Zealand mandarin shrimp, Chinese practice Western style presentation, dishes with 9 years Siberian dragon caviar, the overall taste is sweet, the meat is delicate, The smooth, tender and refreshing taste of the leeks and the taste of the sweetness of the crayfish complements the sweetness of the crayfish, and coexists health and deliciousness. The outer layer of the crispy skin of the Australian selection of pigs and ginseng is fried and crispy, keeping the soft and tender meat of the ginseng, which subverts the perception of the ginseng. The outer skin is crispy, the meat of Poshen soft simmers, shrimp seeds, crisp onion to increase the fragrance, the sauce with fresh hairy crab crab paste is not greasy or light, very well retain the collagen in Poshen, the taste slowly spreads over the mouth, making the lips and teeth remain fragrant. Smoky pigeon legs brewed abalone raw materials are used Zhongshan stone stew pigeon, roasted until fully cooked, increase the smoked atmosphere, the skin slowly turns into attractive golden yellow, the meat is fresh and delicious, a mouth burst juice, brewed into abalone juice and dried South African abalone, with fresh mountain pepper lemon soda, clean the greasy mouth, The combination is just right. Red mushroom cloud legs water duck flower gum soup raw materials are selected from Fujian red mushroom, Yunnan ham and Guangdong water duck. Duck meat Q is tender, the soup is red and delicious, the red mushroom is fresh and delicious, the small fire is slow to boil the flower gum nutrition and nourishing, steaming, nourishing the stomach and heart. Enjoy the delicious fragrance after the entrance! The shell taro mud onion green dragon is a two-piece dish. One part of the soft musk sweet shell taro is made into taro mud bottom, the taste is delicate and smooth, and the other part is added to the soup, the Australian small green dragon, with leek onion, the spongy taro fragrance and the sweet little green dragon. It makes people want to stop, and let people harvest an unforgettable food experience. The creation of this dish of wild rice sauerkraut porridge oil Dongxing Spot adopts the concept of structure reorganization. The porridge oil Dongxing Spot is accompanied by American wild rice, aromatherapy and wolfberry leaves, and the fresh fragrance of fish wanders between teeth. Sichuan-style sauerkraut fish sauce, using modern gel technology, you can try the delicious porridge oil first; if you can try hot and sour, you can pick two tablespoons of porridge oil mixed with sauerkraut fish sauce to mix well, a dish can taste two different flavors, flavor can be according to personal preference DIY recombination. Perfume lemon simmered sugar crispy beef with Cantonese brine low temperature slow brine for 2 hours, with fresh grapefruit juice, sprinkle with perfume lemon peel decoration while adding its flavor, fresh and detoxifying, the overall entrance can feel the balance of the combination flavor and multi-taste. Shunde Double Leather Milk Pistachio Bird's Nest This creative dessert is based on the authentic Shunde Double Leather Milk with mellow milk fragrance. The taste is tender and smooth, the after-swing is long, and it is accompanied by crystal clear pistachios bird's nest. It has a special flavor. It combines the thin and crispy almonds. It can taste the taste of almond tofu. The taste is rich and sweet. Guangdong famous chef inherits the heritage of Cantonese cuisine, and the executive chef Li Yan from Lanting Chao Chinese Restaurant is from Maoming, Guangdong, and has been cooking for more than 20 years. As a native Cantonese, he has been inspired by the traditional Cantonese food culture in his family since childhood, and has his own unique insights and understanding of food and cooking. Master Li Yan, the founder of Geek Kitchen, Yellow River, adheres to a love of catering and cooking skills, a diligent and learned attitude, and a strong understanding of cooking skills, and a strong ability to innovate. At the same time, he continues to innovate while practicing the Cantonese food concept "no food from time to time". Combining seasonal ingredients to create special dishes. By constantly polishing the cooking skills and pursuing the details of the production, strictly controlling the origin and freshness of the ingredients, using its good modern cooking techniques, the innovative Cantonese cuisine will be extraordinary, and the value of the ingredients will be reflected in the cooking skills. Master Li Yan was the champion of Hilton Food and Beverage Master Shenzhen Greater China Hilton Hotel Lanting Chao Chinese Restaurant Cantonese cuisine in Hainan District; he served as the on-site judge of the Chinese food group in the 8th National Molecular Cooking Competition.