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Head Chef’s Signature Chinese Delicacies @ Four Seasons Hotel Tianjin
Published on: 2017-06-13
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碧波鮰鱼狮子头Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China. The preference for seasoning and cooking techniques of Chinese provinces depend on differences in historical background and ethnic groups. The most praised "Eight Cuisines" of China are Cantonese, Huaiyang, Anhui, Fujian, Hunan, Jiangsu, Shandong and Sichuan cuisines. Color, smell and taste are the most famous aspects used to describe Chinese food, as well as the meaning, shape and nutrition of the food.

津韵 Jin House
Guests can savor the essence of Chinese cuisines with the new signature dishes that customized by Chef Bao at Jin House Chinese Restaurant of Four Seasons Hotel Tianjin. The specially crafted Chef Bao'€™s Signature Menu features various tempting Chinese and Western fusion dishes that made of premium ingredients with innovative cooking techniques and presentation, including Deep-fried wild prawn with cigar bread & spicy sauce, Flaming pig's trotter, Sliced roast duck with black osetra caviar, Wok-fried black peppered Dungeness crab and more.

辣酱明虾拌雪茄面包
Deep-fried wild prawn with cigar bread & spicy sauce. This dish is derives for the southern part of Asia, the blend of fresh herbs and spices in making the sauce takes prolong hours to create the richness and flavorful texture, wild caught king prawn is selected for this dish as it has an sweet and crunchy texture, with skillfully technique during the preparation and the added Cigar bread. This dish can be enjoy until the end by simply spoon the remaining sauce with the cigar bread stick.

火焰纸包椒麻猪手
Flaming pig's trotter. Selected pig's Trotter braised in an aromatic stock until tender in a period of 12 hours. Pig's trotter is rich in natural collagen, the finishing product archived are crispy on the outside and tender inside, seal and enhance with Chinese wine torched before serving releases the full flavor of the dish that appealing to the eye palette.

鱼子酱松露片皮鸭 2
Sliced roast duck with black osetra caviar. The creative combination of Cantonese classic roasted duck and the blend of Italian white truffle paste demonstrates a sensational texture and taste. Top class black caviar from Iran creates a blast in the mouth and the fragrant of the roast duck skin delivers a unique texture with a completely new level experience.

星洲黑椒珍宝蟹
Wok-fried black peppered Dungeness crab. Tender Dungeness crab stir-fired with aromatic black pepper sauce that requires the best ingredient and prolong hours to archive an aromatic and flavor yet subtle accompanied with steamed rolls.

金沙雪花牛肋排
Braised Australian short ribs with crispy bread crumbs & herbs. Australian wagyu beef ribs braised in a rich beef stock and aromatics until the meat is soft and tender. The outer tendon are retain for the finishing of achieving a crispy texture. Crispy garlic and a hint of chili are stir-fried and added coating the ribs to the complete dish.

碧波鮰鱼狮子头 2
Double-boiled catfish ball with wild vegetable broth. One of the representative wild caught fishes found only in the "Changjiang River". Delicate flesh was retrieve and form into a smooth paste with added egg white, ginger, salt and ginger, poached with low heat until cooked to resemble its unique and flavorful taste.津韵主厨包科峰 Chef Bao from Jin House


Located on the 7th floor of Four Seasons Hotel Tianjin, Jin House Chinese Restaurant offers a high-style Cantonese and Tianjinese dining experience with a sunken dining hall and 11 individual rooms for private dining and entertaining. The head chef of Jin House, Jack Bao, is from the "a land flowing with milk and honey" - Wuxi. He brings with him over 20-year rich experience and is particularly accomplished in Huaiyang and Cantonese cuisines. As represented China participated many cooking competitions, he won a lot of honor and awards both domestically and internationally like the Best 50 Chinese chef and more.


For inquiry or reservation, kindly contact +86-022-2716 6262 / 6688.

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