JING YAA TANG | 春日"食“光 Spring Delicacies

北京瑜舍

春日美好“食”光，烹饪灵感乍现。北京瑜舍京雅堂主厨李冬携超凡米其林团队捕捉稍纵即逝的春日时令，鲜笋、茨菇、马兰头等鲜味珍馐，用充满季节特色的餐食解锁春日密码，京雅堂春季菜单即日上线至5月22日。

This season, Michelin-starred restaurant Jing Yaa Tang is bringing the subtle flavours and springtime bounty from across China for you to savour. Jing Yaa Tang’s Spring Delicacies menu is available from now till 22nd May.

因时而食是京雅堂主厨冬哥一直信奉之道，新鲜食材一直能够为食客带来美妙的体验。春夏相接，又是尝鲜的好时节。从土壤里逐渐生长的新芽，从融化的冰河里苏醒的鱼虾，都带着春天的朝气，捕捉春日稍纵即逝的春日珍馐，用味蕾感知美好的春天。

The scent of blossoms, fresh green shoots and warm southern breezes mark the arrival of spring, while exciting and new delicacies from Chef Li Dong mark the changing of the seasons in Jing Yaa Tang. Chef believes that the best seasonal dishes focus on the simplicity and freshness of the ingredients being used.

Mixed Kalimeris and Dried Tofu

in Olive Oil Dressing

马兰头豆干

早在诗人袁枚的诗中就有过对马兰头的记载，来自江淮地区的马兰头极为珍贵，仅在每年三四月份最为鲜嫩，是口感清香可口的春日时令。马兰头搭配韧滑的豆干，加以些微的调味，淡淡菊香混合着香干的味道充盈了整个的口腔，入口清爽舒适开胃。

Chef Li Dong uses fresh wild malan sprouts at the season’s peak in early spring. Fragrant, with a sweet grassy flavour, the fresh sprouts are lightly cooked and mixed with tofu skins that have been soaked in tea for an extra herbaceous finish and added antioxidants.

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Shredded Scallop

and Boiled Fava

Bean in Chicken

Soup

金银瑶柱煮春蚕

每到3月中旬，新鲜蚕豆被端上餐桌，青绿鲜嫩，粒大饱满，吃的就得是新鲜！主厨李冬将春蚕配以瑶柱和广东菜心，一起放入鸡汤烹煮，本就新鲜的春蚕有了瑶柱和鸡汤的加持，更是鲜上加鲜。出锅后撒上炸制金黄的瑶柱碎，将无限春色浓缩到这道菜品中，鲜味扑鼻，引人入胜。

Fava beans are the highlight of this dish. Spotlighting their fresh and plump texture, Chef Li Dong cooks them with chicken soup that’s been boiled for 18 hours to keep the essence and flavour of the bird. He then adds a layer of umami from deep-fried shredded scallop for an extra element to this a light and delightful dish.

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Stewed Ribs and

Arrowhead

Mushroom

with Southern

China Green

茨菇红烧寸金骨

这道菜创意灵感源自经典淮扬菜 — 茨菇红烧肉。茨菇被称为“水中人参”，春季的茨菇品质最优，营养最为丰富。茨菇与猪肉是天生的搭档，选用排骨与茨菇一起红烧，鲜美的肉汁沁入茨菇，使茨菇变得绵润细腻，散发出特殊的清香味，排骨的韧劲与茨菇的软糯刚柔并济，为这道菜增加了多层次的口感。

This is a classic Huaiyang dish. Arrowhead mushroom, also known as “ginseng from the sea”, has a short seasonality which makes it extra rare in the markets. Chef Li Dong stews short ribs and the arrowhead mushroom together, using a traditional sweeten soy sauce from the South. The arrowhead mushroom become soft, with a powdery texture, giving welcoming contrasting layers to the dish.

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Shanxi Oat Noodles

with Home-Made

Shrimp Toppings

山西莜面栲栳栳

相比冬日的滋补，春季饮食更偏向清爽健康。主厨李冬将山西十大面食之一莜面栲栳栳纳入此次春季菜单，其工艺讲究，成形美观与口感劲道完美结合。莜面不含脂肪，可以有效降低人体中的胆固醇,很适合在春季食用。配上番茄、虾仁以及洋葱制作的卤汁，酸爽开胃，鲜香四溢。

A specialty from Shanxi province, well known for its al dente texture and iconic look. The noodles are made from oats, which lends it a natural, rustic feel, and topped with our homemade shrimp and tomato sauce for a fresh accent.

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