Romescu sauce, with its base of mixed nuts, roasted garlic, olive oil and red peppers, originated in Catalonia in northeastern Spain, where fishermen eat it with fish. Chef Miguel Garcia Rodriguez, who is in Beijing this month to shape the Spanish food festival at Minzu Hotel, deploys the sauce in his Iberico pork cheek with sauteed mushroom, a standout on one of two special set menus that are each 158 yuan ($25).

Through Sept 29, The Coffee Mill restaurant, Minzu Hotel, No 51 Fuxingmennei Street, Xicheng district, Beijing. 010-6601-4466, Ext 163/162.

(China Daily 09/11/2015 page19)