Lotus Essence Soup
Inspired by the hotel’s serene waterscape and the traditional Hangzhou-style clear fishball soup, this refined creation reimagines nature on the plate: fresh dace is blended with pasteurized egg white and hand-formed into lotus pods, while shrimp mousse is delicately wrapped in bamboo mushrooms to resemble lotus roots. Served in a clear, slow-simmered golden chicken consommé, the dish offers a graceful balance of artistry and umami.
Boiled Cabbage in Supreme Broth
A humble yet technically challenging Sichuan classic, this dish showcases the chef’s mastery of crystal clear chicken broth. The cabbage is braised until tender and succulent, absorbing the pure, elegant flavor of the soup and leaving a lingering finish on the palate.
Jiangnan-Style Braised Beef
Reflecting the philosophy of Dongpo-style slow cooking, this dish revives a thousand-year-old culinary tradition with modern craftsmanship. Premium M3 short ribs are gently braised over a low flame using time-honored Jiangnan methods, yielding a richly layered texture that is tender, silky, and yet pleasantly resilient.
Poached Free-Range Nansha Chicken (Sunflower Breed)
Made with free-range Nansha chicken (Sunflower Breed)—one of Guangzhou’s top ten chicken breeds—this dish uses the classic poaching technique to preserve the pure, natural flavor of the ingredient. Celebrated for its rich, concentrated flavor and a subtle hint of sunflower seed aroma, this prized variety is a true standout among poultry delicacies.
