由香格里拉酒店集团联合旗下近30家酒店共同呈现的“寻味茶时芬芳”春季茶韵美馔活动，于3月26日正式开启。活动期间，各家酒店的厨师团队将严选本地芬芳鲜嫩的春茶与时令食材相结合，通过巧妙手艺使茶味入馔，制作出精致美味的茶膳佳品。
To celebrate the spring and discover the tradition of Chinese tea culture, 29 Shangri-La hotels will present a spring-tea-inspired culinary journey starting 26 March 2018. A good way to embrace the delightful season is to sip on a cup of aromatic Chinese tea while enjoying seasonal spring delicacies.
茶，滋饭蔬之精素，攻肉食之膻腻，可饮可食。茶膳中，又以春茶入馔最为常见。由于春季温度适中，雨量充分，再加上茶树经过整个冬天的蛰伏，春季茶芽肥硕，香气最为鲜明，口感则尤为清新，用来入菜赋味，令人倍感春之气息。同时，春天的“菜王”春笋也将加入此次活动，自古有“尝鲜无不道春笋”之说，和春茶一样，经过数场春雨之后破土而出的春笋，已经默默地在土壤里积累了一季的养分，不仅营养价值丰富，味道也是无比鲜嫩。活动期间，各酒店的精英厨师团队也将为食客们带来不容错过的“春鲜第一道”。
As the country’s national beverage with thousands of years of history, tea is an important ingredient in Chinese cuisine, especially spring tea. Spring tea is usually softer and smoother on the palate, with nutrients collected during the past whole winter. Everyone waits with eager anticipation for the first sip of freshness and aroma. Using spring tea in Chinese cuisine infuses the dishes with the taste and smell of springtime. The Chinese executive chefs of the participating Shangri-La hotels will present their inspiration from the local Chinese tea.
Spring brings not only tea, but also fresh bamboo shoots. Spring bamboo shoot is the young shoot that has broken through the soil and appears above the ground. The tip of the shoot is incredibly tender and sweet. It will be also highlighted in different cooking methods during this promotion.
在这春意浓浓的季节，“寻味茶时芬芳”活动再度特邀美食泰斗沈宏非先生与集团旗下酒店的中餐行政总厨共同携手，寻味经典流传下来的茶膳，同时，结合当地特色的餐饮文化，呈现春日里不可不尝的独特美味。各酒店的招牌菜品包括：
This season, over 25 Shangri-La hotels from eastern and southern China, together with the famous gourmand, Mr. Shen Hongfei, will present the essentials of seasonal spring delicacies. The endeavour has resulted in the following delicacies at some of the hotels.
杭州城中香格里拉大酒店
Midtown Shangri-La, Hangzhou
龙井鸡汤——选用杭州本鸡与山泉水清炖。90分钟后，本鸡的鲜美已融入了山泉的清甜。撒上当季新鲜龙井后，沁人心脾。《随息居饮食谱》认为：“茶叶清心神、醒酒除烦、凉肝胆、涤热清痰、肃肺胃、明目解渴。喝上一碗鸡汤，令人顿感清新、舒适、心旷神怡。中医讲究春养肝，夏疗心。龙井鸡汤，清香可口，别具一格，有清心养心、安神益气的功效。
Long Jing Chicken Soup – Chicken from a local Hangzhou farm is chosen and stewed in mountain spring water. After 90 minutes, the sweet water melts the original tasty chicken. The dish is finished with a pickle of freshly picked Long Jing Tea leaf on top. In the recipe called ‘Live with a Diet’, tea is mentioned as having plenty of benefits, for example, clearing the mind and phlegm, washing away afflictions and so on. This chicken soup is both refreshing and comforting. In traditional Chinese medicine, spring is the season for nourishing the liver, while summer is the season for treating the heart. This soup, a special dish for both seasons, helps calm the nerves and replenish vital energy.
荠菜松茸烩笋衣——食笋方知春味。江南的春天，是叫雨后破土而出的春笋鲜出来的。鲜笋入水后，大厨用精湛的刀工将笋片成薄如蝉翼的笋衣，用另一种能代表春天的野菜——荠菜一起，加入松茸片和高汤，烩成一碗鲜美无比的春天。那是一番如笋衣般轻盈，如荠菜般旺盛，如松茸般富贵的新的一年。
Braised Bamboo Shoots wrapped in Shepherd’s Purse and Tricholoma Matsutake – Diners can experience spring by eating bamboo shoots. The spring in southern China starts with the bamboo shoots broken above the soil after the rain. The chef slices the bamboo shoots into very thin sheets, and draws the taste of spring with shepherd’s purse, tricholoma matsutake and stock. It is believed to bring the year wealth and prosperity.
苏州香格里拉大酒店
Shangri-La Hotel, Suzhou
碧螺手剥湖虾仁——苏帮传统名菜，以湖虾仁为主料，巧用碧螺春作配料，成菜具有茶香味鲜，清爽淡口，色泽素雅，虾仁素如白玉，茶叶缀入其中，入口带有清新的茶香，鲜嫩弹牙。菜名由来，乾隆下江南来到苏州时，曾去茶园採碧螺春茶，在附近一家饭店吃饭时，忽然闻到一阵清香，仔细辨来原来是从自己口袋里传出来的，便叫店小二把茶叶和虾仁一起翻炒。一尝，果然奇香无比，于是，“碧螺手剥湖虾仁”便创造出来了。
Stir-Fried Tai Hu Lake Shrimp with Bi Luo Chun Tea Leaves - This dish is a well-known Suzhou favourite made of shrimp and Bi Luo Chun. It originated when Emperor Kang Xi picked tea leaves and then dined at a restaurant nearby. The fragrance of the tea there inspired the emperor to ask the chef to cook the shrimp with tea leaves. Although both ingredients are light in taste, using the tea leaves to flavour the shrimp gives the dish a unique taste.
腊味黄酒蒸竹笋——苏州农家菜代表名菜，以春天野生竹笋，自制香肠，咸鹅为主料，运用黄酒原浆为辅，菜品色泽鲜明，鲜香入味，甜咸恰到好处，鲜竹笋殿入其中，吸其两味于一体，中和本身自带鲜辣味，入口脆嫩爽口。
Steamed Bamboo Shoots, Salted Pork Sausage and Salted Goose with Yellow Wine – This seasonal dish is a traditional family recipe in Suzhou that combines seasonal and home-made produce into a mouth-watering taste. The bamboo shoots absorb all the flavours and create a sweet-and-sour aroma, along with a golden-coloured liquid.
上海浦东香格里拉大酒店
Pudong Shangri-La, East Shanghai
绿茶芥末虾球——经过仔细处理过的明虾虾仁，在绿茶茶汤里稍作腌制。再过上一层薄薄的由茶汤调制的脆皮糊，入油炸至金黄，最后淋上特调的芥末沙拉酱。虾仁的Q弹、脆皮的酥脆、沙拉酱的柔滑，层次分明的在口中不失和谐的舞蹈。此时，绿茶的清香、芥末沙拉酱的醇香和明虾的鲜香相混合却不相互影响，反而彼此给对方增添了些许独特的味道，相得益彰。
Deep-Fried Prawns with Green Tea – Prawns are marinated in a special green-tea sauce and battered with a green-tea mix to give them a crispy skin. They are then deep fried until golden brown. Lastly, they are mixed with a green-mustard dressing. The result is a tender taste, yet crispy outside, and with a smooth dressing. The mixture of tea, mustard and prawns, when deep-fried, gives a sensation like none other.
茶香焗鳕鱼——鳕鱼作为餐桌上常见的食材，肉味甘美，营养丰富。高师傅以淮扬古法熏鱼为灵感，以明火代替烟熏，别出心裁的创造了这道茶香焗鳕鱼。将以香气馥郁的铁观音配特调酱汁均匀腌制的鳕鱼置于明火之上翻烤，直至鳕鱼表面呈金黄色并有粒粒水珠上渗出，此刻饱含鳕鱼的鲜香与茶的清香的汤汁都完全被锁在其中。略带焦香的表皮，点缀着的茶叶，一口咬下去弹牙又汁水四射，口感上的神奇碰撞，味蕾上的奇妙融合，同时在舌尖上邂逅。
Baked Cod with Black Tea – Cod is a succulent ingredient with a sweet flavour and is rich in nutrition. Chef Gao has taken inspiration from a traditional Huaiyangnese dish, Smoked Fish, and – using new techniques – created Baked Cod with Black Tea. The cod is marinated in a mixture of black tea and then cooked with fire, instead of smoke, until golden. This method locks in the moisture and the flavour of the fish and tea. The result is a tasty, tender dish.
合肥香格里拉大酒店
Shangri-La Hotel, Hefei
黄山毛峰臭鳜鱼——臭鳜鱼是一道徽州传统名菜。传统的“风味鳜鱼”闻起来臭，吃起来香，既保持了鳜鱼的本味原汁，肉质又醇厚入味，同时骨刺与鱼肉分离，肉成块状，其做法独特，食而得异香。合肥香格里拉大酒店中餐厅行政总厨黄武雄师傅对这道菜稍作改良，在烹饪过程中加入黄山毛峰的茶汁，使鱼肉保留其特殊的气味的同时，还有一丝茶叶的清香。洒在最上层的茶叶用油炸过，亦可直接食用，口感酥脆清香并带有些许苦涩。
Marinated Fish with Huangshan Maofeng Tea (tea pairing: Huangshan Maofeng Tea) – Mandarinfish is a famous traditional Hui dish. It is stinky, but delicious; the fish not only is able to maintain its original flavour, but also has a fleshy and mellow texture. The bone spurs are separated from the fish and the meat is lumpy.
Hunt Huang, the executive chef of Shangri-La Hotel, Hefei’s Chinese restaurant, has made a slight improvement on this dish. He adds Huangshan Maofeng Tea during the cooking process to give the fish a special smell with a hint of tea. The fried tea leaves sprinkled on top add a crispy and delicate texture.
炸马蹄花肉卷——将新鲜的笋、五花肉、马蹄和洋葱切丁，用盐和料酒调味，包裹在一张薄如纸的腐衣中，外表再裹上面包糠。待油烧热，将做好的卷放入锅中炸，一道炸马蹄花肉卷便做好。金黄的外表，配上色泽鲜郁的酱汁，瞬间让人食欲大开。五花肉肥瘦相间，吃起来并不会太过油腻，春笋鲜美无比，马蹄的酥脆爽口，三者相互交融，一同在舌尖绽放。
Deep-Fried Bamboo Shoots Rolls with Pork (served with Luan Leaf Tea) – These rolls are made with fresh bamboo shoots, pork, water chestnut and onion, and seasoned with salt and cooking wine. They are wrapped in a piece of yuba and the exterior is coated with bread crumbs. Once the oil is heated, the prepared rolls are fried to a crisp perfection. The golden appearance contrasted against a bright and colourful sauce instantly whets the appetite. The pork, bamboo shoots and water chestnut all come together to please the palate.
成都香格里拉大酒店
Shangri-La Hotel, Chengdu
茉莉花玻璃虾球——“杨子江中水，蒙顶山上茶”，自唐代川茶已颇具名气。来自蒙顶山的茉莉花茶三入菜品，将会为食客带来怎样的味蕾体验？精选的泰国老虎虾，手工去壳后入茉莉花茶水腌制半小时，嫩白香甜的虾肉与茉莉茶香充分融合。入锅炒制虾球时，大厨也会浇入少量花茶水，大火作用下让虾球的茶韵也更加浓郁。最后装盘时，缀以茉莉花茶。口感更富于层次，爽口弹牙的虾肉风味更加饱满而别致。
Fried Prawns with Jasmine Tea Flavour – “The water in Yangzi River and the tea on Mt. Mengding” is a poem in the Tang dynasty which shows that tea from Mt. Mengding was already quite famous during that time. Triple use of the Jasmine Tea in the dish brings a special experience on the taste buds. Soaked in Jasmine Tea water for half an hour, the shelled tiger prawn is fused with the faint scent of the Jasmine Tea. The chef also pours a little Jasmine Tea into the pan while stir-frying the prawn in high heat and then garnishes the dish with Jasmine Tea and flower. The taste of the tiger prawn is enriched with jasmine flavour.
椒麻拌春笋——选用成都近郊农场出土的春笋，取肥嫩的笋尖，入清水稍稍汆过后，再入鸡汤浸泡30分钟，使其入鲜咸味儿。时间的掌握很重要，太长则失去了春笋的鲜甜和脆嫩。沥干后，拌以四川红油、汉源花椒、本地香葱，麻辣爽口，清爽脆嫩，是四川人特别喜爱的一道开胃凉菜。
Bamboo Shoots with Local Sichuan Pepper – The ingredient used in this dish is delicately taken from the most tender tips of bamboo shoots and soaked in chicken soup for 30 minutes after being quickly boiled in water. It is very important to control the time of boiling and soaking; otherwise, the bamboo shoots will lose their sweet and crispy-tender taste. The water is drained off, and the bamboo shoots are cold-dressed with Sichuan red oil, Hanyuan pepper and local chives. This favourite Sichuanese appetiser is slightly spicy and refreshingly tender.
厦门香格里拉大酒店
Shangri-La Hotel, Xiamen
大红袍香爆海中虾——产自福建的大红袍，素有“茶中状元”的美誉。选用来自原产地武夷山的大红袍茶汤，浸泡腌制新鲜到港的海虾，一夜过后，将其放入冰箱冷藏，让虾充分吸收大红袍的香气。炒制海虾时，亦加入大红袍茶叶一同翻炒。上桌时，茶香四溢；入口后，茶的香韵与海虾的鲜味相互融合，层次丰富。
Wok-Fried Prawn with Da Hong Pao (tea pairing: Da Hong Pao) – From Wuyi Mountain, Da Hong Pao Tea was called as the “King of Tea” in the Qing dynasty. Fresh sea prawns are marinated in Da Hong Pao Tea soup to give them a tea flavour. The marinated prawns are then fried with Da Hong Pao Tea leaves. Finally, the dish is infused with a tea scent, and has the fresh taste of both the tea and prawn.
古法茶皇烟熏鸽——产自福建安溪的铁观音，是中国乌龙茶的代名词，用其制成卤汁。乳鸽过水后，放入酒、葱、姜中泡制、去腥，再浸入卤汁中，经过4小时，茶香渗入乳鸽的每一个细胞内。再用古法烟熏。乳鸽肉质细腻，鲜美多汁，带着淡淡的茶香。因鸽子性温补，与具有祛寒功效的铁观音互补平衡，实为茶膳佳作。
Roasted Pigeon with Tea (tea pairing: Anxi Tie Guanyin) – Tie Guanyin Tea is one of the most famous Chinese Oolong Teas. Chef Tony Lam, the Chinese executive chef of Shangri-La Hotel, Xiamen, crafted a special marinade using Tie Guanyin Tea. The marinated pigeon is smoked in the traditional way. The pigeon is especially tasty and juicy, with a light tea flavour.
即日起，宾客可联系香格里拉酒店集团位于下列城市的酒店预订或了解活动详情：桂林、深圳、广州、海口、三亚、福州、南昌、武汉、厦门、上海、杭州、成都、常州、合肥、拉萨、宁波、南京、苏州、温州、西安、扬州及义乌。
Guests may get more information or make reservations directly with the participating Shangri-La hotels in the following cities: Guilin, Shenzhen, Guangzhou, Haikou, Sanya, Fuzhou, Nanchang, Wuhan, Xiamen, Shanghai, Hangzhou, Chengdu, Changzhou, Hefei, Lhasa, Ningbo, Nanjing, Suzhou, Wenzhou, Xi’an, Yangzhou and Yiwu.
