The perfect combination of the chef's ingenuity and seasonal delicacies brings such delicious

👨‍🍳Chef Niu Fengguo, Executive Chef of Golden Court Chinese Restaurant at The Ritz-Carlton, Beijing, Financial Street, has launched a new menu. Adhering to the concept of "ingredients come first", he selects natural delicacies, from fresh grouper to natural rare matsutake, selecting the gifts of the season and the aura of the earth, combining the authentic taste of seasonal customs with the artistic beauty of Cantonese cooking, bringing a perfect food feast! 🐚 Fresh Sichuan pepper soaked snails: I personally feel that this is a method of using small seafood in sauce. The snails are fresh and refreshing, with the aroma of Sichuan pepper; 🦞Chaoshan pickled shrimp: Pair fresh shrimp with Chaoshan marinade to fully soak the shrimp meat, making it sweet, smooth and delicious; 🥣Slow-cooked scallops with jasmine: The fresh and fragrant taste of jasmine is integrated into the clear soup, and the freshness of scallops makes the soup particularly delicious; 🐦 Crispy young pigeon: Roasted pigeon is the key to prove the chef's skills in Cantonese cuisine. The pigeon should be marinated before roasting. After roasting, the skin is crispy and fragrant, the meat is tender, and the salty and fragrant taste is rich; 🐟Emerald Hibiscus Caviar Tiger Grouper: The tiger grouper has tender meat, with green egg custard underneath and caviar, which makes it even more delicious; 🦆Minnan-style ginger duck: fried with ginger, sesame oil and duck meat, the soup is rich and mellow, the duck meat is tender and salty; 🍮The dim sum is black truffle crystal vegetarian dumplings + durian pastry, ancient almond milk paired with fruit, the taste is fresh and fragrant, a perfect ending, and I feel that my taste buds have been greatly satisfied!