Home / Lifestyle / Food

Double savory

By Mike Peters | China Daily | Updated: 2016-10-14 09:56

Double savory

[Photo/China Daily]

Chef Jackie Fong brings a repertoire of Cantonese delicacies to the newly renovated Chinese restaurant in Beijing's Renaissance Capital Hotel. The most satisfying mouthfuls at a recent menu tasting may have been poured from a teapot: double-boiled conch and black truffle soup (260 yuan or $39 per person). Hong Kong native Fong says the real thing is hard to find in Beijing because it takes hours to make properly. Variations on the savory theme include fish maw and black truffle; and crocodile meat, fritillary bulbs and double coconut.

The Garden, 61 Dongsanhuan Middle Road; 010-5863-8241 ext. 8241.

Copyright 1995 - . All rights reserved. The content (including but not limited to text, photo, multimedia information, etc) published in this site belongs to China Daily Information Co (CDIC). Without written authorization from CDIC, such content shall not be republished or used in any form. Note: Browsers with 1024*768 or higher resolution are suggested for this site.
License for publishing multimedia online 0108263

Registration Number: 130349