Sliced white cashmere goat ribs from the Inner Mongolia autonomous region. [Photo provided to chinadaily.com.cn]
With spring in full bloom, Xinjingxi hotpot chain has drawn inspiration from Qing Dynasty (1644-1911) Emperor Qianlong's famed tours of Jiangnan gardens to launch its seasonal menu. The unveiling took place in the Nanchizi Museum, a Suzhou-style garden in Beijing, setting the stage for a culinary celebration of the season's freshest flavors.
Executive chef Dai Youqing has crafted a menu that highlights the vitality of spring, sourcing a selection of seasonal ingredients from Jiangsu and Zhejiang provinces. The broth features eight carefully chosen elements, including seaweed, water chestnuts, spring bamboo shoots, ginger, dried prawns and wild herbs.
Xinjingxi hotpot chain draws inspiration from Qing Dynasty (1644-1911) Emperor Qianlong's famed tours of Jiangnan gardens to launch its seasonal menu. [Photo provided to chinadaily.com.cn]
A standout on the menu is the plump, flavorful white clams from Dandong, Liaoning province, which release a briny aroma as they open in boiling water, evoking the essence of a springtime seafood harvest.
Another highlight is the freshly sliced white cashmere goat ribs from the Inner Mongolia autonomous region, prized for their high protein content, low fat, and exceptionally pure flavor.
The menu also showcases an array of seasonal vegetables from Jiangsu and Zhejiang, such as choy sum, spring bamboo shoots and loofah tips, offering diners an authentic taste of spring.
Plump, flavorful white clams from Dandong, Liaoning province are a menu standout. [Photo provided to chinadaily.com.cn]
The unveiling took place in Nanchizi Museum, a Suzhou-style garden in Beijing, setting the stage for a culinary celebration of the season's freshest flavors. [Photo provided to chinadaily.com.cn]
Editor:Qiu Xiaochen
