This banquet consists of 7 or 9 Chapters. Every Chapters consists of 3 or 4 delicacies and

focuses on one traditionally prepared main component, accompanied by several side dishes.

 


7 chapters €79,- per person
9 chapters €99,- per person

 

Chapters

 

Chapter 1 : The Chinese Regional Cuisines
山药和山莓油醋汁| 禽肉卷和豆 | 豆腐和辣椒 | 鸭舌和川椒

Chinese yam and raspberry vinaigrette | poultry rouleaux and soy | tofu and chilli | duck tongue and Sichuan peppers

 

 

***

 

Chapter 2 : Guangdong Yellow-Tail Kingfish and Wild Eel
黄金狮鱼鳗鱼双拼

Pickled yellow-tailed kingfish | smoked wild eel | soybean | cauliflower | fermented soybean | citrus soy

 

***

 

Chapter 3 : Anhui Drunken Langoustine

醉酒海螯虾和鲜蛏(安徽菜)

Pickled langoustine | razor scallops | Chinese rose wine and fermented tofu dressing | fennel

 

***

 

Chapter 4 : Guangdong Dim Sum
多味日本天然扇贝鹅肝蒸饺

Scallop and duck liver dim sum | seaweed | water chestnut | sweet potato | trout roe | caviar | green Sichuan pepper dressing

 

***

 

Chapter 5 Beijing : Japanese Umami Oysters and Iberico Porkbelly

日本旨味生蚝 | 伊比利亚猪腩

Japanese “umami” oysters | red cooked Iberico pork belly konjac noodle | cucumber | truffle | piccalilli

 

***

 

Chapter 6 : Jiangsu Umami Seabass and Lamb

鱼羊鲜

Sea bass | lamb | pearl barley | asparagus | horse radish | soy broth

 

***

 

Chapter 7 : Shanghai Roast Pigeon
安鸠鸽肉
Smoked and grilled Anjou pigeon breast and leg | shiitake | parsnip | red chicory | quail egg | Jasmin tea

 

***

 

Chapter 8: Sichuan Black Angus Wok
黑安格斯牛里脊肉
Black Angus tenderloin | veal sweetbread | chili | structures of carrots

 

***

 

Chapter 9 : Jiangsu Hibiscus and Peaches

芙蓉和桃子

Hibiscus mousse | peach | bergamot | olive crisp

hibiscus sauce

 

 

DOWNLOAD  MENU IN PDF

 

 

 

Back to menu



  ©2018 Han Group        Cookie Policy | FAQ