For food enthusiasts, Pseudosciaena crocea, also known as yellow croaker, is a delicacy like no other. A food critic once described its flavor as “so powerful you never need to recall it, yet you can never forget it.”
This September, Four Seasons Hotel Tianjin is collaborating with Ningde MINDONGYIYU and Xinjiang’s TIANSAI VINEYARDS to offer a special Yellow Croaker Dégustation Menu at the Black Pearl-awarded Jin House Chinese restaurant.
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Albert Li, Chinese Executive Chef at Jin House, emphasizes the importance of showcasing the natural flavors in Cantonese cuisine. The featured yellow croaker, sustainably sourced from MINDONGYIYU, closely mirrors wild croaker in color and texture.
The menu honors traditional dishes like Yellow Croaker Rice while incorporating seasonal ingredients and innovative techniques to elevate the experience.
Guests will start with dishes like Slow-Cooked Yellow Croaker paired with Australian Scallop, Sea Urchin, and Caviar, followed by Marinated Guava in Osmanthus Syrup.
A highlight of the menu is the Double-Boiled Yellow Croaker Broth with Sturgeon Tendon, enhanced with salted lemon for a refreshing finish. The star dish, Braised Yellow Croaker Belly with Grapefruit Peel, stands out with its expertly prepared grapefruit peel, which undergoes an intricate process to perfectly complement the rich, fatty fish.
The meal concludes with Clay Pot Rice with Minced Yellow Croaker and Pork Sausage, where tea-smoked croaker and Bama County pork sausage infuse the dish with deep, savory flavors.
Priced at CNY 988 + 15% per person, with an optional wine pairing for CNY 288 + 15%, this exclusive dining experience will be available on September 27-28, 2024.
Jin House, led by Chef Albert Li, is known for blending traditional Cantonese techniques with modern flair. Its elegant design, inspired by a “hanging galaxy,” enhances the luxurious dining experience. To reserve a table, call 022-2716 6688/6262.
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