YUN JING Review

To "sell your legs", you have to "take your legs". As a loyal fan of Spanish ham, I have been deeply involved with 5J ham over the years, and have witnessed the efforts of the leaders of the Chinese dining circles to integrate Western ingredients and Eastern cuisine. Western ham has always been considered afraid of high temperatures and overcooking, only suitable for raw food, but since Mr. Dadong created cold ham dumplings, the rich potential of Chinese chefs seems to be stimulated, using starch, using sugar powder, Using the aroma of herbs... The ham "westerly east wind" seems to be slowly showing the dawn on the Chinese land. The first leg of the New Year of the Snake is Master Guo Yuanfeng, of Raffles Hotel Yunxuan Restaurant, Shenzhen. I have known Master Guo for more than ten years. The first Hakka master in mainland China to win Michelin honors came to Shenzhen as if he had opened a new dish. 5J Chunhui of Ham and this energetic chef are more expected, and the humble and cautious Master Guo is afraid of something to lose, but also consulted Hui brother in advance, Hui brother also taught the brocade, it is said that there are two recipes to cook. Master Guo did not disappoint us, in addition to the traditional ham cut with bird's nest and cold dish salad, there are several innovative dishes that are quite original. Guangdong also has a tradition of southern fish raw, Guo Master found a huge goldfish, fish meat for sashimi, fish head fish bone boiled into fish glue frozen into fish raw support. When tasting, without traditional soy sauce, experience the way of a piece of ham and a piece of fish raw "wrapped and eaten". The sweetness of the golden fish is finished by the soft salty flavor of the ham. Ham oil glutinous rice brewed in spring, and then a little caviar embellished, this Hakka style of "brewed bamboo shoots", fully borrowed the Jiangnan Fresh Ham and bamboo shoots of the wonderful combination, suitable temperature and starch decomposition enzyme, the ham's aftertaste began to be forever. Western food bistros often can see ham and cheese small platters, Guo master felt that the Western-style cheese taste was too hard, and too sweet, so he found the local old yogurt made from yogurt ~ used to match ham, this convergence method effect is surprisingly good, The milk and ham oil are intertwined and rising, but the taste is much lighter. Master Guo's Hakka background color in this "New Year Ham Banquet" in the spring light of the ham edges fried aroma after the ham is used to match the flower glue fish belly with the hot onion root, the strong aroma is appetizing; The melon flower is not made of meat mud, but the six ears of "three mushrooms and six ears" with the blessing of ham oil. Hakka brewing method is like a pen of gods, and my favorite is the black truffle egg tart made with ham oil. The color is the few aromatic small yellow flowers. What was the new spice of Western food, Master Guo said that it was just a stone stew bud from his hometown. Master Guo's creativity is wonderful, so Hui brother's tricks will be put out again? Found the answer in "taro oyster", Hui Ge with nine years of lilies and ham brewed in taro oysters in the way of Guangfu dim sum, sweet and salty, like the sugar leg buns in my Yunnan hometown. The leg of the new year is really wonderful, looking forward to taking a big step in the Year of the Snake and 5J Ham to sell more legs.