YUN JING

Step out To "sell legs", you have to "step out". As a loyal fan of Spanish ham, I have had a deep relationship with 5J ham over the years and witnessed the efforts made by the leaders of the Chinese catering industry to integrate Western ingredients with Eastern cooking. Western ham has always been considered afraid of high temperatures and overcooking, and is only suitable for raw consumption. However, since Teacher Dadong created the cold-eaten ham rice dumplings, the rich potential of Chinese chefs seems to have been stimulated, using starch, powdered sugar, and the aroma of herbs... The "Westernization of ham" seems to be slowly showing the dawn on the land of China. The first step of the Year of the Snake was made by Chef Guo Yuanfeng of Yunjing Restaurant in Raffles Hotel Shenzhen. I have known Chef Guo for more than ten years. After coming to Shenzhen, this Hakka chef who was the first to receive the Michelin honor in mainland China seemed to have opened up new dishes. The Spring Festival of 5J Ham and this energetic chef are even more exciting. The modest and cautious Chef Guo was afraid of any mistakes, so he asked Brother Hui in advance. Brother Hui also taught him a secret, which is said to contain two recipes and cooking methods. Chef Guo did not disappoint us. In addition to the traditional ham shreds with bird's nest and cold salad, there are several innovative dishes with original spirit. Guangdong also has the tradition of southern sashimi. Chef Guo found a very large golden fish, the fish meat was used as sashimi, and the fish head and fish bones were boiled into fish gelatin as the base of the sashimi. When tasting, no traditional soy sauce is added, and it is experienced in the way of "wrapping and eating" with a piece of ham and a piece of sashimi. The sweetness of the golden fish is enhanced by the soft salty and fresh taste of the ham. The ham oil-braised glutinous rice is stuffed in the spring bamboo shoots, and then garnished with a little caviar. This Hakka-style "stuffed bamboo shoots" fully draws on the graceful combination of Jiangnan pickled pork ham and bamboo shoots. The appropriate temperature and starch decomposition enzymes, the lingering fragrance of the ham begins to last. In Western bistros, you can often see small platters of ham and cheese. Chef Guo thinks that Western cheese tastes too hard and too sweet, so he found local old yogurt and made it into yogurt lumps to match ham. This astringent method works surprisingly well. The freshness of milk and the aroma of ham fat are intertwined and rising, but the taste is much lighter. Master Guo's Hakka background was revealed in this "New Year Ham Feast" - the ham scraps were fried crispy and then used to match fish maw, fish belly and roasted scallion roots. The strong aroma whetted people's appetite; the melon flowers were not stuffed with meat paste, but the six ears of "three mushrooms and six ears" with the blessing of ham oil. The Hakka stuffing method was like a stroke of genius, and my favorite was the black truffle egg custard cooked with ham oil. The highlight was the few fragrant small yellow flowers. I thought it was some new-style spice for Western cuisine, but Master Guo said it was just the stone chive buds in his Hakka hometown. Master Guo's creativity is wonderful, so what will Brother Hui's tricks be? The answer was found in "Taro Dumplings". Brother Hui stuffed nine-year-old lilies and ham in taro dumplings in the form of Cantonese dim sum, with sweet, salty and fresh interweaving, just like the sugar-cured buns in my hometown of Yunnan. This step forward in the New Year is really exciting. I look forward to taking big steps with 5J Ham in the Year of the Snake and selling more legs.

Very quiet, elegant and comfortable dining environment, with a panoramic view of Shenzhen Bay. The service was considerate and thoughtful, helping my mother set up a lovely birthday table, delicious longevity noodles, and I am very grateful to Vicky and her colleagues for their service, which made me feel at home. In terms of dishes, the sunflower chicken and fried M9 beef cubes were the highlights, light and tender, showing the true taste of the ingredients, which met my expectations for food.

Caviar is a new ingredient in recent years. Although it is not immune to vulgarity, it also has its own style and characteristics. The simple and rough way to play is to eat caviar with egg pancakes. However, Chef Guo Yuanfeng replaced the Western pancakes with Chinese sesame cakes, which also complemented the caviar. Another original dessert is the popular Fuping hanging persimmon "Happy" and then filled with walnut kernels and served with caviar. The taste and taste are fully integrated. Another new ingredient is the yellow croaker of Mindong Yiyu. Chef Guo adopted the style of Jiangnan pickled pork with preserved vegetables, using snow vegetables and bamboo shoots as the soup base to set off the deliciousness of the yellow croaker. And I think the most creative is this small dish of green beans mixed with sea urchin. Simply soak the edamame in water, and when the plant protein in the soybeans is just undergoing effective sugar conversion and preparing to germinate, use it to mix with food. At this time, the sweetness of the beans is most prominent. This seemingly imperceptible detail is precisely the key to determining the success or failure of the flavor. As the chef of a top restaurant, he has to choose ingredients with care and attention. The highlight of bird's nest lies in the strands of tangerine peel on it. The price of tangerine peel varies greatly. If you are willing to spend time selecting good tangerine peel, the flavor of this dessert will naturally be refreshing.

Nothing bad here except the price. Haha. Have money, do things well! No money, do people well! The snake doesn't know that it is poisonous, and people don't know that they are wrong. Your good is like a sugar for others, and it will be gone after eating. And your bad is like a scar, it will always exist. That is humanity!

My son is a year old, set here, the food is very good, the big yellow croaker memory is deep, very tender and fresh, the price is not cheap, the service is good, the landscape is not too good, just make the children's banquet