男友太凶猛1v1高h,大地资源在线资源免费观看 ,人妻少妇精品视频二区,极度sm残忍bdsm变态

Global EditionASIA 中文雙語Fran?ais
Lifestyle
Home / Food

Treasures of the southern seas

By Li Yingxue | China Daily | Updated: 2024-12-23 07:46
Share
Share - WeChat
A signature dish created by chef Liu Boda at the newly opened restaurant Suparnin in Guangzhou, Guangdong province — Double Bay Flavor. [Photo provided to China Daily]

Settling in Guangzhou, Liu immersed himself in Lingnan cuisine, learning from Michelin-starred Cantonese chefs in Guangzhou, Hong Kong and Macao.

"When it comes to South China Sea ingredients, most people only know yellow croaker, but there are actually many other high-quality seafood options," he says.

The local preference is for simplicity, but Liu's approach is transformative.

"I try to give these ingredients a new identity — flavors people haven't imagined," he says.

He likes to think of premium ingredients as beautiful models, for which it is the chef's job to create the perfect outfit.

His signature lies in his sauces, which are made using techniques such as reduction and extraction to amplify flavor. The rich, complex results are central to his vision that blends local traditions with bold, unexpected twists to create dishes that defy expectations.

This month, he debuted a set menu that highlights Nansha ingredients. Sunflower chicken, yellowfin sea bream, and local small prawns are reinterpreted with modern flair, each dish defined by those signature sauces. Double Bay Flavor pairs tender Nansha lobster with two sauces: a rich Chinese curry, familiar in the Greater Bay Area, and a kale juice sauce inspired by his time in San Francisco.

The curry offers spicy, sweet warmth, while the kale adds a herbal freshness, creating a dynamic, layered flavor profile. Liu also garnishes the lobster with crispy shallots and red clover for an aromatic finish.

He adjusts his seasoning to suit local tastes. For instance, when preparing a sauce for yellowfin sea bream, he uses a white sauce made with Hakka wine, instead of the more traditional French white wine.

Another standout, From Coastal to Basin, is an inventive take on sunflower chicken, a signature Lingnan dish.

Raised on a diet of sunflower seeds and leaves, the chicken is prized for its golden skin, tender meat, and distinctive aroma.

Liu makes it three ways: Cantonese-style boiled sliced chicken with sand ginger, Shanghai-style chicken with scallion oil, and Sichuan-style chicken, slow-cooked with hand-fermented chili for a subtle heat.

Food critic Yan Tao says that while many restaurants serve standard sliced boiled sunflower chicken, Liu's rendition pushes boundaries. "He captures the precision of Cantonese cooking, but also challenges the palate with new, complex layers," Yan says.

"The dishes are visually cohesive, elegant without being ostentatious. A meal here flows like poetry, with each course harmonizing perfectly with cocktail pairings. It's a dining experience that sets a new standard for Guangzhou's culinary scene."

|<< Previous 1 2 3 4 5 6 7 8 Next   >>|
Most Popular
Top
BACK TO THE TOP
English
Copyright 1995 - . All rights reserved. The content (including but not limited to text, photo, multimedia information, etc) published in this site belongs to China Daily Information Co (CDIC). Without written authorization from CDIC, such content shall not be republished or used in any form. Note: Browsers with 1024*768 or higher resolution are suggested for this site.
License for publishing multimedia online 0108263

Registration Number: 130349
FOLLOW US
 
主站蜘蛛池模板: 来安县| 伊金霍洛旗| 红河县| 蛟河市| 武隆县| 海阳市| 永兴县| 綦江县| 徐州市| 夹江县| 余姚市| 沂源县| 临安市| 灵宝市| 泸西县| 福清市| 京山县| 洪湖市| 临颍县| 玛曲县| 五大连池市| 东乡族自治县| 北碚区| 定结县| 随州市| 桂平市| 兴国县| 津南区| 化州市| 瓦房店市| 民和| 恩施市| 泰和县| 宁河县| 灯塔市| 安庆市| 泸定县| 上林县| 许昌市| 盐津县| 玉门市|