Home / Lifestyle / Food Reviews

New taste of old Canton

By Liu Zhihua | China Daily | Updated: 2015-07-24 08:55


New taste of old Canton

The seafood branch of Tang Palace in Beijing offers a combination of classic Cantonese with inspirations from other culinary traditions-plus Canadian lobsters. [Photo provided to China Daily]

I liked the cold lobster best. It's an innovation on cold lobster salad in Western cuisine that still feels very Chinese with the sauce-a secret recipe with a mixed kick of sweet, sour and mildly spicy.

Chief chef Huang Jianjun tells us the lobsters have firm texture because they swim in the North Atlantic's deep, cold water. They're low in fat and carbohydrates, and rich in protein and unsaturated fatty acids, he says.

Another cold dish we had, the cold pig knuckle with dried ginger, was awe-inspiring.

In Guangdong province, there grows a special kind of ginger called shajiang, or "sand ginger", which has a more pungent aroma than other gingers. It's a Guangdong tradition to use it to cook pigs' feet-or, more precisely, pork knuckles-served to guests because shajiang is said to have warming properties and help digestion.

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