Monday, August 11, 2014

Smashing the beggar chicken at the Mid-Autumn festival at Hong Kong's Shanghai Lo



Modern Chinese restaurant Shanghai Lo in Hong Kong is celebrating the Mid-Autumn Festival with two traditional menus of delectable cuisine, perfect for a never-ending Travelife.

Shanghai Lo relives the nostalgia of Shanghai cuisine in an opulent ambience of dark mahogany, traditional carved partitions and chandeliers.



This creates a sense of historic romanticism.

The extravagant feasts also pay tribute to a bygone era when farmers thanked the moon god for bountiful harvests.

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SPECIALTIES FOR THE MID-AUTUMN FESTIVAL

In celebration of the Mid-Autumn festival, Shanghai Lo is offering a variety of specialties including:

-- The classic Beggar Chicken
-- Braised Pork Knuckles
-- Double-Boiled Aged Duck Soup 
-- Mashed Taro Dumplings in Sweet Soup

THE FAMOUS BEGGAR CHICKEN



Originating from Jiang su, the famous Beggar Chicken used to be the “haute cuisine” served at the Imperial Court


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TRAVELIFE WITH US

MOROCCO




The fresh, boneless chicken is stuffed with fragrant ingredients, and then hand-wrapped in a lotus leaf and covered in clay.

Then it's baked in a low-heat oven for several hours where the flavours develop and marry.

SMASHING THE CLAY POT
FOR BEGGAR CHICKEN

Diners then use a hammer to break the clay open, making it a fun and interactive dish.

The hammer-smashing action symbolizes the ending of poverty and the welcoming of good fortune.


ABOUT BRAISED PORK KNUCKLE 
IN DARK SOY SAUCE



Another unique dish served is the Braised Pork Knuckle in Dark Soy Sauce.

The method of braising the pork knuckle with Shao Xing wine, scallion and sugar for three hours gives the pork enough time to absorb all the aromas.

This results in a tender dish with strong, concentrated flavours.

OTHER DISHES FOR 
THE MID-AUTUMN FESTIVAL



Other dishes on offer include:

-- The traditional Huadiao Wine Marinated Chicken
-- Sliced Pork Terrine Served with Zhenjiang Black Vinegar
-- Tea Leaf Smoked Egg
-- Stir-fried River Shrimps with Longjing Tea
-- Double-Boiled Whelk
-- Tricholoma Matsutake & Chicken Soup

Plus the Shanghainese classic dish of Braised Tianjin Cabbage & Ham.


For a traditional Chinese dessert, there's Mashed Taro Dumplings in Sweet Soup, an item created to highlight the taro season.

And, we might add, to enjoy as the ending for just another wonderful meal in our never-ending, and never-endingly eventful Travelife.


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