This Golden Week, I feel that almost half of my circle of friends are in Macau. Every friend in Macau is doing one thing, which is to "find food". In this small town with extremely high food concentration, everyone has their own "food hunting map".
My map includes: nostalgic Shunde cuisine "Shengge Private Dish", the king of off menu in the midnight snack world "Shunde Jianhua Food", the carbohydrate happy base "Xin Hongji Curry Noodle Expert"... and the Wynn Restaurant Tiantuan, which is always at the top of the list.
"Hong MIZUMI"
For a high-level restaurant, the chef not only needs to have excellent cuisine, but also needs to be aesthetically pleasing. "Hong MIZUMI" at Wynn Palace is managed by Yuki Maeda, a new chef from Yoshiko Arashiyama, Kyoto, and presented an almost-game museum-level Kaiseki cuisine .
Can you imagine that " 72 times "Five Senses Experience"" is a dish name? The 24 solar terms are detailed and three points become 72 times. It goes according to the times, the color, fragrance, taste, form and meaning are integrated, as harmonious and beautiful as colorful music. The French wild blue lobster, who thought it was the protagonist, is just one of the harmony sounds, so exquisite.
2 ripe Lejiri Khumbu and Zizaki Bonito Festival, made of the broth made of the ripe Rishiri Khumbu and Jadezaki Bonito Festival, will be extremely fragrant, and a drop into the soul. The body of the pine leaf crab will make the Qiong Yao jade liquid sweet and fragrant, and the smoke and smiles are ecstatic.
Before serving, the "Dialogue with Japan near the coast" on the menu on the menu. Authentic · Contemporary "There is no concept, the answer to the mystery is the sequence of snapper double food and smoky autumn ginger. The fish is mellow and seasoned with the finishing touch like a flying dragon in the sky.
Three virtues refer to lightness, softness, cleanness, and Dharma; the six flavors refer to bitterness, vinegar, sweetness, spicyness, alkaline, and lightness; from the Nanben Mahaprajna Sutra, when the Buddha was approaching Nirvana, the upassas prepared various diets for the Buddha and monks, and their food was sweet and beautiful , has three virtues and six flavors. After Song Wen passed the east, he returned to worship Buddha and turned it into a delicacy. He knew three virtues in one thing, and tasted six flavors with two chopsticks. It not only opened his eyes but also the heart.
The throat is black, plump and delicate, and everyone loves it. Charcoal-grilled sashimi sushi is the best. Master Yuki Maeda was able to make a new idea on this basis, reorganizing the structure of sushi fish, vinegar and rice into a "philosophy of charcoal". With one chopstick, there is indeed a philosopher in the kitchen.
Kagoshima black hair wagyu beef tenderloin, the meat is extremely delicate, the oil distribution is as charming as marble, roasted to 30% of the charcoal fire, the taste is smooth and smooth like ice cream, and the aroma is lightly lifted between the lips and teeth and stirred in a simple and easy way to stir up climax like a stack of waves.
The entire menu is down. If I were to choose a favorite, I would vote for the next "Sweet Sweet Rice Sea Urchin" with the cauldron as a medium. The fish soup and rice are fresh and fragrant. The sea urchin is topped with blessings and complementary. Then the black truffle slices that cover the sky and the sun are covered, which can be called the "incarnation of sin". Who can refuse?
"Wynn Palace"
Four-handed joint Piano Duet is a performance form in which two people play the same piano. Later, it was extended to the two chefs working together to cook a feast. However, it is not something that can be called a four-handed joint when cooking together. It must be as tacitly as a piano ensemble and present a brilliant color that one person cannot reach with both hands.
Wynn Guest Famous Chef Feast Series: Wynn Palace Executive Chef Tan Guofeng x 102 Small Pavilion Chef Xu Jingye, the master of Cantonese cuisine and the new generation of famous chefs with the theme of "Inheritance of Ancient Methods and Craftsmanship of Guangdong" have created a textbook-level four-handed food joint. I missed the Shanghai venue before, but this time I was able to enjoy my long-cherished wish at Wynn Palace in Macau and achieve another life goal.
The first to serve was the "Sauerkraut Morel Fried Geoduck" brought by Master Xu. The Canadian Geoduck flower knife is cut thick and crispy and sweet. Morel is soaked and simmered and tasted. Chaoshan sauerkraut is carefully processed to store sour and remove salty. Add leek flowers to stir-fry at precise heat to make it stir-fry in one go, creating this delicious dish that combines Cantonese stir-frying. The taste is lively and rich in layers and rich in flavor.
Guangdong emphasizes the use of a cup of seasonal soup to keep good health. Master Tan, who is good at using ingredients, selects deep-sea knife turtle . Red meat and chicken feet gather elements of sea, land and air, and stew slowly with the supplementary and non-dry southern jujube and sea yuzhu. "Sea jujube Nanjujube Stewed Fish Soup" dissolves autumn dryness and nourishes the body and mind.
Find a suitable shrimp in Hong Kong to catch shrimps in the sea. Use a delicate knife to remove the shrimp fascia first and then change it to the flower knife. Cook until the outside is glutinous and crystal clear on the inside. It is fried with seasonal crab noodles and , and then add croaked paste to improve freshness. It has become a famous Cantonese ancient dish "crab flour fried shrimp balls" that stumped countless chefs. If you want to maintain a stable and high-level product, you can produce it with skills, knife skills, experience and appropriate ingredients.
Next, we enter the expected off menu surprise session. The "red snail slices" made by Fujian Caiao are innovative in the inheritance. Fresh snail slices from the United States are added with red snails, sugar, Italian fruit vinegar and soy sauce to quickly stir-fry them, setting off the sweetness of the snail slices with rich red snail aroma.
"Bird's Nest Crab Cover" is another wonderful product made by ancient and modern dishes. The Hong Kong crab meat is mixed with soup and made of Indonesian official swallows, and then added Japanese egg white and baked with three-mesh crab cover. I love this luxurious beauty of "harm people with their original nature".
Foshan Shiwan is rich in ceramics and is known as the capital of pottery. In the past, there was a famous pottery restaurant in Shiwan. It was the first to show off its skills and hunt for famous dishes that can still be served in the whole table. Master Xu, born in the 1990s, restored the most introverted dish-style dish that he only heard from his predecessors by his deep understanding of ancient Cantonese cuisine and his proficient cooking techniques.
未6未7 changed to grouper with little thorns and fresh meat. It was made with sweet and sour taste and steamed taste. The strawberry vinegar that had been fermented for 42 days on site was poured on the spot as sweet and sour taste, as well as crab soup made with broth, flower crab soup and crab meat, which was so wonderful that it was indescribable.
As a traditional handmade Cantonese cuisine, Baibao duck is well-known, and roast chicken stuffed glutinous rice with cumbersome craftsmanship and exquisite skills are even rarer. Add the fried glutinous rice to the Yaozhu , flower mushroom , morels, matsutake, Spanish black-haired pig ham and other ingredients to a chicken cloth bag that is boned and dirty and is completely damaged. The whole chicken is dried over the skin and then poured in the oven and then poured repeatedly with boiling oil to make the skin crispy and tender. It is so delicious that you don’t have to worry about eating one portion of your own and you still want to encourage it.
I thought it originated from the classic and above the classic Gexian Milian Seed Milk Dew, Sugar Juice Cake, and Nanmi Creamy Cake, and the song ended. Unexpectedly, Master Tan walked out with a plate of treasures again with a smile.
Full and crispy almond ginger residue is placed in a spoon, and then a thick layer of Hungarian honey truffle was slurried while it was hot. When I held the spoon in my hand and was about to put it into my mouth, Master Tan rushed over and dripped some Austrian sweet wine on truffle . A magical thing happened. Not only was it not too sweet when you sip, it would have a refreshing, delicate and melodious fragrance.
"Jinghuaxuan"
Lunch Wynn Palace Dinner Jinghuaxuan is the ultimate trial and perfect practice of a professional gourmet. Since Zhang Zhicheng took over Jinghuaxuan, he has never disappointed me with a set of menus, hard dishes and ruthless dishes. It is the same for me tonight. Zhang's Kitchen Violent Aesthetics is always a kingly existence that cannot be missed in my heart. Continuous innovation and excellence, the wind is born, the flesh is touched by the body and mind, and the body and mind are greatly impacted, and they are happy and happy.
The first dish tonight is "New Brine French Foie Gras". Foie Gras is delicate and delicious. The new key lies in the brine. The secret brine is derived from the fashionable brine and added with Liubi Ju mayonnaise. It has a lot of flavor. The liver slices are smooth, the sauce is clear and the teeth and cheeks are fragrant.
Chapter Qiutian is fried in low temperature until it is sweet and crispy. Slowly cooked at 60 degrees and 5 hours to reach soft and glutinous fresh abalone . Hold the "crunchy onion and slow-cooked abalone" with your hands and put it in your mouth and chew it. The aroma spreads from the tip of your tongue to the ceil, making it comfortable all over.
Macau has abundant seafood but it is hard to find good chickens. It is a common headache for all chefs. Xiaopang tends to travel to Tiger Mountain and brings out a plate of the most stunning white-cut chickens from Guangdong to let us "picky".This "Brilli oil chicken" is cooked by him so that the skin is refreshing, the meat is smooth and not fishy. It is drizzled with top-quality handmade peanut oil from Zhanjiang, Guangdong and Linyi, Shandong. It has a strong aroma, and it is impeccable regardless of color, fragrance, taste and shape.
According to reports, in order to make satisfactory chickens, frozen oil seals can be used to achieve this effect from chicken selection to processing. Peanut oil is purchased with small hand-made oil pressing equipment and can be squeezed with real effort to exchange for high quality.
The yellow soup shark fin cheese spring rolls in Jinghuaxuan are awesome, and after eating them, I will recommend them to everyone. This time, Xiaopang challenged himself to come up with a new version, completely changing the rich and plump filling. The fragrant glutinous soup made of fresh crab meat, tender Japanese edamame and South African duck papaya diced rice balls are blocked in the crispy outside and the inner hollow spring rolls. The "Emoji Crab Cook Papaya Spring Roll" is fresher, sweeter, more seasonal and more eccentric.
The best things about drunk crabs are just crab wine and good timing. 30 years old Huadiao Zui Hong Kong Green Paste Crab. Remove the excess parts and leave only one paste meat, put it in your mouth, sip it, and suck your tongue and hit it. Complete the ceremony and deliciousness to reach the top. Japanese Miyazaki top A5 beef rib meat is added with secret spices and Martell XO cognac. Slow-cooked with low temperature and then roasted with apple wood to cut into pieces. The meat tastes and fat are surging, and the elegant and wildness is torn open when the teeth are instantly bursting into full bloom.
用 is a common dish for banquets. The southern water and northern oil hair have their own requirements. The taste is ideal and requires precise control. The cooking taste is more effective. This "ham grease steak" is completely unseen and it feels that ham is everywhere. It is really amazing. The mystery lies in the technique of roasting sea cucumber with Shandong cuisine onion, and the soup with fresh and mellow fat is boiled with top-quality Spanish ham boneless boiled to make fresh and mellow fat, so that its fresh aroma and flavor can fully penetrate into the texture of the vegetative gelatin. The heat is in place, the soup is pure and not soft or greasy when in the mouth, it is glutinous and refreshing, and it is salty and moderately salty.
The waiter gave each person a plate of "steamed egg white" with a light yellow color. It was not simple at first glance. It turned out to be a classic imitation dish "Hidden official bird's nest". The steamed egg white was spread on the fried bird's nest, which was tender, soft, salty, fragrant and mellow. Although the portion is quite large, I didn't hesitate to eat until the liquidation was cleaned up.
After ate so many meals in Jinghuaxuan, there will be Zhongludao yellow croaker every time, and the method is different every time. This time it is "sautéed yellow croaker". Xiaopang said that this is a dish with a high chance of failure. The key is whether the protein added with the soup foie gras can be accurately steamed until it can be broken without dissolution. It supports the old croaker made from osmanthus and other ingredients and raised for seven years to make the smooth yellow croaker slices made from soup. A spoonful of delicious food is hard to describe.
Young suckling pigeons are common in Guangdong, and various traditional innovative practices are emerging one after another. The version of Jinghuaxuan is bold and stunning. The pigeons are marinated overnight, and only the pigeon legs are taken, fry them first, then roast them until they are cooked until they are perfectly cooked. The pigeon skin is Q-shaped, the gravy explodes, it is fragrant but not spicy, elegant and wild, and I don’t want to stop even after eating three legs in one breath.
Xiaopang personally brought two plates of dumplings, and made from seafood dumpling stuffing made of local Macau fishing sun and moon shells, geoduck and bamboo shrimp . First eat one original flavor, and then try a version sprinkled with geoduck liver to make into powder. There is no need for any dipping sauce, and fully feel the natural and pure seafood flavor. I dare say that in front of it, all kinds of famous seafood dumplings are all over the clouds.
The staple food has passed, and the snacks are served on the table. "Wynn Bajiquan" is so hard. The pastry chef carefully prepared eight pieces of Jinghuaxuan Jing, which were all the best ingredients and thoughts, including donkey rolling , Aiwowo, mung bean cake , pea yellow , Sun Niefen white cake, Fuzi pineapple crisp , zhangyuan cake , beef tongue cake . I tried every one of them, and I must say that I could only eat such a delicious and unreasonable version at Wynn.
"Same scene"
Golden Week Wynn Binge Eating Working Group's itinerary is coming to an end. At noon, I told Master Tan that I came to Wynn Palace to have a simple meal and asked Master Tan to post it.
So, we got: Wynn Palace Dim Sum (triple caviar spinach crab meat dumplings, red cabbage soup seafood dumplings, bamboo sheng vegetarian dumplings), Dutch big eggplant meat French new potato deep sea charcoal fish soup, Newport fresh water splash bamboo shrimps Slanka meat crab fresh sea guarine powder pot.
Also, fresh mackerel tomato and potato curry pot with Vietnamese fish sauce and coconut milk, preferably black hair pig Portuguese sausage potato grains without curing pork, Japanese Wagyu cheeks with flavored Wagyu beef offal.
The considerate Master Tan knew that these carbohydrate good friends should not only appear on the scene, so he attached two bowls of sweet shredded rice with rice and fried double eggs with heart-boiled and boiled sides. Therefore, the Greater Bay Area Billy and I decided to play all four-handedly to present "Understanding Dishes" 1.0 and its upgraded and enhanced version.
My friends were innocently thinking that this was the whole of a simple meal, but because of one sentence, Master Tan added fruit wood-burned black hair pig plum head char siew, black truffle 21-day bursting pigeon and wood stove-burning Lumina sheep rack.
Finally, I took the first bite of the year and found Italian Alba white truffle ice cream. We, decisively, canceled the dinner plan and ordered a pot of sweet and rich Phoenix Single Bud .
, dragging his body, which was weighing six pounds for three days, leaving Macau with heavy steps. The melody echoed in his mind was "Actually I don't want to leave, but I actually want to stay. Stay and eat all the pepper, garlic, ginger and green onion."
The record of finding food in Haojiang is to be continued......
