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Benlai Cookhouse has access to the freshest meats and products sourced at home and abroad. [Photo by Feng Yongbin/China Daily] |
My favorite dish that day was the little yellow pumpkin soup with vegetable crispbread. The soup was milky and golden, with a sweet and inviting flavor.
Guo says the soup is made without spices. He chooses a ripe little yellow pumpkin, allowing it to sunbathe for several days to harden it -until he cannot pinch off the skin. He fries the chopped pumpkin with onions, mashes it all with water and milk, then boils the mixture before serving.
The crispbread had different layers: At first bite, the texture was hard and crisp, and then it quickly melted in the mouth. It was also very tasty when soaked in the soup for a bit.
A delicious beefsteak, my main course, did not let me down, either. Guo says it was made from topquality Australian tenderloin, and I enjoyed its moist, soft and chewy texture.
The steak was served with foie gras and two kinds of salt: black volcanic salt and smoked sea salt. The restaurant has collected about 100 kinds of salt, because Guo likes to experiment with flavors.
