中国澳门 – 2016年3月4日 – 澳门JW万豪酒店「万豪中菜厅」的宾客可於2016年3月11日至4月30日期间品尝以茶入馔的特色菜肴,感受茶艺气息。「万豪中菜厅」锐意以亲切欣勤的贴心服务为宾客缔造奢华餐饮体验,特别推出13款创新别致的茶艺菜式,将芬芳茶香融入传统粤菜佳肴中。茶艺师也会向喜爱品茗的宾客推荐搭配菜肴的茶品,体验中国茶艺文化。
中国传统品茗文化及茶艺源於约五千年前,多个世纪以来品茗都是上流贵族的身份象徵。澳门JW万豪酒店醉心投入精制美馔,「万豪中菜厅」更以茶叶入膳研创出多款滋味佳肴,为宾客带来与众不同的餐饮体验。
要炮制出令人一试难忘的精品茶艺菜式,不仅要结合新鲜的食材与精准的传统粤菜烹调技巧,更要克服一大挑战,就是保留茶叶的色丶香丶味。茶叶的特性容易在烹煮过程中流失,例如将绿茶与食材一并烹调,可能会失去绿茶本身的茶韵。「万豪中菜厅」的大厨熟悉每种茶叶的特性,善於搭配相应的食材,设计出一系列精致茶馔。
特色菜肴包括:
•乌龙椰香太爷鸡:大厨每次会将整只鸡及乌龙茶叶放入小砂锅慢慢浸煮。砂锅属硷性,能中和食物的酸性,带出食物的鲜甜味。大厨更特别选用重焙火乌龙茶叶,让鸡肉充分吸收浓郁茶香後,再与椰子和黑蔗等食材一同熏煮,更添滋味。乌龙茶一向被视为美颜修身妙品,以此茶入馔,除蕴含回甘茶香外,更可分解脂肪,有益健康。
•龙井野菌牛柳粒:龙井茶具有多种保健功效,能清热解毒丶帮助消化及生津解渴。先以上乘的西湖龙井丶野菌与灵芝同煮,让野菌溢满茶香,再加入牛柳粒炒香,顿成一道滋味养生的健康菜式。
•白牡丹琵琶豆腐:白牡丹茶清香醇厚,帶有陣陣花香,最適合搭配淡味的豆腐。先以白牡丹茶與豆腐一同蒸煮,讓清新茶香滲透豆腐中,上碟前再炸至金黃香脆。廚藝精湛的大廚們致力為賓客提供非凡茶膳佳餚。
专业的万豪茶艺师会为宾客推荐搭配的茶品,从而突显茶品的幽香及菜肴的风味,提升茶膳体验。茶艺师更会即席为宾客沏茶,展示茶艺文化的精髓。
MACAU, CHINA – March 4, 2016 – Guests of JW Marriott Hotel Macau’s Man Ho Chinese Restaurant will be able to experience the art of tea appreciation through the unique tea dishes from 11 March to 30 April, 2016. True to its promise to share luxury experiences through the richness of authenticity, Man Ho Chinese Restaurant is launching 13 tea dishes – prepared with a twist – using fragrance of tea leaves as the main or secondary seasoning ingredient in classic Cantonese fare. Tea sommelier will also provide a tea-pairing journey to our extinguish guests who interested in exploring more about the art of Chinese tea.
Tea drinking and appreciation of this art by connoisseurs is a longstanding hallmark of Chinese tradition dating back almost 5,000 years ago. The consumption of tea has for centuries been considered to be a symbol of high social status for aristocrats. True to JW Marriott Hotel Macau’s focus on the excellence of its culinary offerings, the renowned Man Ho Chinese Restaurant will take guests on a new culinary adventure to explore the depth and finesse of a variety of dishes where tea creates additional depth and tones.
The art of perfecting tea dishes goes far beyond marrying fresh ingredients with the precision and finesse of classic Cantonese cooking techniques. The true challenge lies in how to retain the distinctive color, aroma and flavor of the aromatic tea leaves. During the cooking or smoking process, the delicate tea leaves easily lose their distinctive properties. For example, once green tea leaves are heated within a dish, it may lose its essential qualities. Man Ho’s chefs will demonstrate their exceptional understanding of the characteristics of tea leaves through harmoniously pairings with other ingredients to create this series of exquisite tea dishes.
Signature dishes include:
•Smoked Chicken with Oolong and Coconut: One chicken at a time will be marinated with Oolong Tea leaves in a small claypot to achieve a slow, even and delicate cook. The claypot also helps to bring out the natural sweetness of the food as clay is alkaline and will interact with acidity in the food to neutralise the pH balance. A specialty dark roast Oolong will lend extra tea fragrance to the chicken, which is then smoked with other ingredients like coconut and black sugarcane to further enhance its flavor. The aromatic Oolong Tea is widely regarded as a weight loss aid and a beauty enhancer.
•Sautéed Diced Beef Filet with Wild Mushroom and Dragon Well: Dragon Well Tea offers a multitude of health benefits, including anti-inflammatory and detoxification properties, it also aids in digestion and is an effective thirst quencher. Fungi will be combined with the finest West Lake Dragon Well and Lingzhi, allowing the fungi to soak up the essence of the tea leaves before being stir-fried with beef to become a salutary dish.
•Braised Bean Curd Minced with Shrimp Paste and White Peony: White Peony Tea has a smooth and highly refreshing green taste with the flavor of fresh, raw buds. These subtle and delicate notes pair well with tofu, which also has a mild taste. In this dish, tofu absorbs the essence of White Peony Tea when steamed together, and is then deep-fried just before serving. Here, once again Man Ho’s chefs expert culinary precision and expertise elevates a seemingly humble dish to one that is exceptional.
To further enhance this gastronomic journey, the knowledgeable Man Ho tea sommelier will be on hand to recommend harmonious tea pairings, balancing the aroma and fragrance notes of the tea with the natural goodness of each dish. Guests will also be able to witness first-hand the art of brewing a perfect cup of tea, as expert tea sommelier prepare tea in front of them.
澳门JW万豪酒店「万豪中菜厅」 以茶叶入馔呈献茶膳美宴
中国澳门– 2016年3月4日– 澳门JW万豪酒店「万豪中菜厅」的宾客可於2016年3月11日至4月30日期间品尝以茶入馔的特色菜肴,感受茶艺气息。「万豪中菜厅」锐意以亲切欣勤的贴心服务为宾客缔造奢华餐饮体验,特别推出13款创新别致的茶艺菜式,将芬芳茶香融入传统粤菜佳肴中。茶艺师也会向喜爱品茗的宾客推荐搭配菜肴的茶品,体验中国茶艺文化。
中国传统品茗文化及茶艺源於约五千年前,多个世纪以来品茗都是上流贵族的身份象徵。澳门JW万豪酒店醉心投入精制美馔,「万豪中菜厅」更以茶叶入膳研创出多款滋味佳肴,为宾客带来与众不同的餐饮体验。
要炮制出令人一试难忘的精品茶艺菜式,不仅要结合新鲜的食材与精准的传统粤菜烹调技巧,更要克服一大挑战,就是保留茶叶的色丶香丶味。茶叶的特性容易在烹煮过程中流失,例如将绿茶与食材一并烹调,可能会失去绿茶本身的茶韵。「万豪中菜厅」的大厨熟悉每种茶叶的特性,善於搭配相应的食材,设计出一系列精致茶馔。
特色菜肴包括:
· 乌龙椰香太爷鸡:大厨每次会将整只鸡及乌龙茶叶放入小砂锅慢慢浸煮。砂锅属硷性,能中和食物的酸性,带出食物的鲜甜味。大厨更特别选用重焙火乌龙茶叶,让鸡肉充分吸收浓郁茶香後,再与椰子和黑蔗等食材一同熏煮,更添滋味。乌龙茶一向被视为美颜修身妙品,以此茶入馔,除蕴含回甘茶香外,更可分解脂肪,有益健康。
· 龙井野菌牛柳粒:龙井茶具有多种保健功效,能清热解毒丶帮助消化及生津解渴。先以上乘的西湖龙井丶野菌与灵芝同煮,让野菌溢满茶香,再加入牛柳粒炒香,顿成一道滋味养生的健康菜式。
· 白牡丹琵琶豆腐:白牡丹茶清香醇厚,帶有陣陣花香,最適合搭配淡味的豆腐。先以白牡丹茶與豆腐一同蒸煮,讓清新茶香滲透豆腐中,上碟前再炸至金黃香脆。廚藝精湛的大廚們致力為賓客提供非凡茶膳佳餚。
专业的万豪茶艺师会为宾客推荐搭配的茶品,从而突显茶品的幽香及菜肴的风味,提升茶膳体验。茶艺师更会即席为宾客沏茶,展示茶艺文化的精髓。
2016.03.04 - JW Marriott Hotel Macau Man Ho Tea Dishes_ENG_Final.docx
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Size: 0.16 MB Type: docxBraised Bean Curd Minced with Shrimp Paste and Whit Peony.jpg
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Size: 7.63 MB Type: jpg Resolution: 7144x4768Green Tea and Coconut Juice Pudding Accompanied with Sweetened Oolong Tea with Eight Treasure 01.jpg
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