Published on : Monday, January 30, 2017
Celebrate the Lunar New Year with joy and good fortune at Yu Yue Heen featuring traditional Cantonese cuisine at Four Seasons Hotel Guangzhou. Yu Yue Heen boasts eight deluxe private dining rooms with panoramic view of the Pearl River that are available for parties of 6 to 20 people. From January 27 to February 11, 2017, four celebrative menus will be served during lunch and dinner.
Crafted by Chinese Executive Chef Mai Zhi Xiong, the Lunar New Year menus include succulent barbecue pork and other delicate dishes endowed with all lucky messages, which convey the best wishes to friends and families.
Recommended by Chef Mai, barbecued sucking pig is made from rigorously selected baby pig raised on local farms. Both fat and meat are of perfect proportion. Before sending to the oven, the whole pig needs an attentive process of seasoning so that the meat becomes tasty and juicy and the skin is crispy. Another famous dish is South African dried abalone with supreme oyster sauce. Every abalone weighs “15 heads,” which is a culinary slang that indicates 15 of those kind of abalones weigh half a kilo. It takes a whole day to soak in cold water for softening the abalone, then another one to two hours to braise in hot water. That process repeats five times: when the water becomes cool, it is poured away and replaced with hot water. After that, the abalone needs to cook together with pork, chicken and other premium ingredients for five hours.