Published on : Friday, May 6, 2016
Known as the Mother River, Yangtze River hides a lot of fresh wild ingredients. This season, Si Ji Xuan, the Chinese restaurant at Four Seasons Hotel Shanghai, is taking guests on a gastronomical journey along the Yangtze River with mullet, sturgeon and catfish paired with seasonal vegetables.
“The fish in spring are getting rich and meaty, so it’s the best time to eat fresh fish. We cook in a simple and homestyle way to keep the original flavours,” says Chef Wayne Wang. “And we have specially selected some seasonal green vegetables to pair with the fresh fish from the Yangtze River.”
Spring Menu, available until June 30, 2016
Braised catfish, winter bamboo and fava beans, CNY 148
Simmered mullet, garlic and chili, CNY 128
Steamed sturgeon, spring onion, soy sauce, CNY 18 per 50 grams