Hotel Restaurants Update Summer Menu, China Beverage 'Burning Sea' Published | Food Information

01

Suzhou Baiyue Hotel Hall

New Yangzhou Early Tea----Taste Yangzhou

Suzhou Baiyue Hotel Hall launched Yangzhou early tea, the traditional taste of Yangzhou in the Suzhou residence in the interpretation to customers. Yangzhou Sanding Pack filled with chicken, meat and bamboo shoots, and added with ginseng and shrimp, plum blossom shape, has become an essential point of Yangzhou early tea. Thousand layers of oil cake is divided into 48 layers, layers of sugar and oil, cake surface cloth with red and green silk, has the reputation of 'white as snow, uncover the thousand layers'. The appearance of Crab Yellow Soup Bag is flat, and it can be lifted by chopsticks like lanterns. Through the light, the soup can also be seen to shake inside.  Frozen gum makes the soup thick, meaty, with vinegar, ginger, crab flavor is also fully stimulated.

02

Shanghai Pudong Oriental Hotel is launched

" Four Seasons Court " and Feng Shuangren afternoon tea----The quiet luxury experience in the city

The Shanghai Pudong Wenhua Oriental Hotel launched the " Four Seasons of the Court " and the wind double afternoon tea at the Binjiang lobby bar. Taking the beauty of the four seasons in the Japanese courtyard as the source of inspiration, and combining the elements of spring, summer, autumn and winter, the poetry and painting are displayed in front of the guests.  Tea with white chocolate Mousse in the bitter sweet tea flavor and fragrance of white chocolate blend, a small mouth will taste long. Pomegranate Peach Barfee was extracted from the middle summer. The fruit was delicate, elegant and sweet.

03

Baita Liquor Factory and Pinle Liquor Research Association

China Sea Burning Liquor Issued----Revival of Traditional Liquor Making Process

" Burning Sea " was jointly launched by Baita Wine Factory and Pinle Wine Research Institute of Jinfeng Wine Industry. The traditional Chinese brewing technology " Meal and Rice Burning " was used in the process. Pinle Wine Research adheres to the development of 50 % vol high alcohol wine funds under the wave of ' micro-booze ', aiming to reflect the essence of Chinese wine-making. The spirit of burning sea comes from China ' s burning wine, the entrance aroma is vigorous, wanton in the mouth, from the mouth to the heart. At the same time, the continuous taste from high-quality rice brings a gentle touch to the sweetness of wine.

04

PAIN CHAUD 8th Anniversary----Two ITC stores open

PAIN CHAUD launched Two ITC stores on its eighth anniversary. Located in the bustling Xujiahui business circle, the store is dominated by white, olive green and brick red colors. In addition, the combination of old-fashioned ceramic tiles, glass texture lamps and retro walls seems to be in the old-fashioned courtyard, so that the guests in the store feel the French silence. After the seating, the panoramic floor window introduces the natural light into the shop, so that one person at Gongcheng Road can have a panoramic view. Outside the store, lush green plants and the store four seasons evergreen shrubs echo. At the opening ceremony, PAIN CHAUD also introduced Chinese handmade moon cakes interpreted in French raw materials and processes.  French Sabra style moon cake skin, Chinese fusion filling, give ' reunion ' a new interpretation.

05

New menu for Italian restaurant Frasca----Pure Italian delicious.

The chef Lorenzo Merolle added his unique creative works to the new menu, bringing pure authentic Italian flavor and passionate Italian style. Saint-Danny ham melons were prepared with Saint-Danny ham which was ripe for 18 months. The delicate Japanese rose melons were seasoned with salt, olive oil, black pepper and lemon juice to improve the sweetness of melons. The bitterness of sesame vegetable collides with the sweetness of melon, and walnut foam is rich in layers. Roasted yellowfin tuna with sea moss wrapped yellowfin tuna, put into the pan small fire frying, sea moss crisp, fresh and tender fish.

06

TWG Tea 2021 Summer New Menu----Tea Charm Connotation of Food Innovation

This summer, TWG Tea has upgraded the menu and brought many innovative dishes. Among them, buffalo cheese and Iberi ham salad, the use of special smoked fresh buffalo bratta cheese, rich milk flavor, with mini special tomatoes mixed mountain race black tea aroma black vinegar juice, Zoeibili ham, butter, vinegar onions, etc. The secret fried steak eggs open sandwich was prepared with roasted classic sandwiches containing fried and beef steaks from West Cool. The homemade Japanese pork steak sauce and fresh eggs from the tender fried farm were mixed with Xuanmi tea and mixed with rose-oured black tea flavored vinegar juice to mix with salad. More spicy seafood series blend the refreshing tea with the fragrance of Chinese pepper to create a ' new fusion ' dish more in line with the taste of the Chinese people.

07

Sonyva launches a new taste ice cream----Pure milk-free dessert  There was International Ice Cream Day

On International Ice Cream Day on July 18, 2021, Sonyva Ice Cream Bar will launch a number of new limited edition ice creams. Each of the award-winning Maldives and Sonyva Resorts in Thailand has an annual ice cream bar. All ice creams and snowflakes are freshly produced on the spot, and many of them are made from local food materials, including cold-pressed organic coconut oil, banana flowers and caravans. There are also a variety of delicious plain sugar-free options, plain ice cream using coconut cashew ice cream added turmeric and rosmarinas, taste smooth.  Peanut jam black chocolate 72 % black chocolate, coarse peanut butter and coconut milk. Coconut unusual fruit snow with fresh Maldives coconut added unusual fruit mud and maple syrup, rich flavor.

08

Nespresso Incense Coffee Launches the ' Ingenuity ' Project----Humanistic Care behind Coffee

Nespresso 's " Ingenuity " project, together with George Clooney, Zhao Youting and others, is officially launched on a global scale and will be disseminated through television, websites, graphic and social media, and will feature Nespresso's coffee boutique, commercial channels and corporate websites. Watch the theme film and detailed content, listen to coffee farmers tell their story. Zhao Youting, ambassador of Nespresso Rich Coffee brand, said : “ In the past year of cooperation with Nespresso Rich Coffee, I am more convinced that true love means doing everything we can to help people in trouble.”

09

Left Bank Restaurant, Puxuan Hotel

Open summer food season----Enjoy French cuisine

The left bank restaurant of Puxuan Hotel opens the summer food season, bringing new lunch and dinner menu. Chef Basil' s new menu, including lunch and evening menus, is uniquely innovative in following classic French rules. Oyster and beef soup, modified with traditional French onion soup, Basil added low-temperature slow-cooked oysters and slightly smoked and spiced beef. Soup bottom using the method of wide-style soup, after 12 hours of boiling, full extraction of bovine bone and onion essence in the soup, delicious. Icelandic soleus was cooked slowly at low temperature in French food, keeping its delicate and mild taste. Basil was selected as the scent commonly used in Southeast Asian cuisine, and the unique fragrance dishes added unique charm.