The Twelve Beauties of Daguan

If anyone has paid attention to my article, I believe you know that I am a regular customer of the Lion Room cuisine at the Tokio Hotel, and I will turn around every now and then. There is no denying that I have a special liking for Lion Room cuisine. I feel that it is pushing Chinese food to another level. I really have to admire Master Jiang's creativity and insight. This new menu is themed around the Twelve Jewels of Jinling from the classic literary work "Dream of the Red Chamber". What surprises will I get from this trip to the Grand View Garden on the tip of my tongue? The master started with the Chan Pi Pear Tea, which depicts Miao Yu, because Miao Yu emphasizes drinking tea. This Pear Tea adds aged peel and rock sugar, which tastes fresh and served with various dried fruits such as dried figs, dried strawberries, dried cherries and dried raisins. The three cold plates, respectively, use peony, date mud yam cake and falling flower golden cake to compare Shi Xiangyun, Qin Keqing and Jia Xichun, respectively, all three are presented in the form of flowers. Peony flowers have the sweet and sour taste of Lotus flowers, which is refreshing and delicious. The date paste yam cake brings a burst of floral fragrance, and the crust is smooth and soft. It is the sweetest of the three. The falling flower golden pastry, eat / can see the filling of shrimp, pork and mushrooms, taste salty and fresh. There is always no shortage of soups in the sets designed by Master Jiang, and this time is no exception. Golden soup chrysanthemum prickly ginseng, the soup is rich and fragrant, prickly ginseng taste is always pleasing, sprinkled with a few chrysanthemum petals, emit a unique aroma, a metaphor for the chrysanthemum poem "Remnant Chrysanthemum" written by Jia Tanchun. The shopkeeper served the fairy-like pan-fried sea salt white sturgeon, fried until the skin is tender, the fat is rich in white sturgeon, garnished with salmon seeds to freshen the body, even the presentation is meticulous. The next dish, tomato catfish quail egg black hair pig, Jiang master Wang Xifeng with tomato catfish and quail egg teasing Liu grandma scene as inspiration, different from the book, is Master Jiang designed tomato catfish, the method is somewhat like we perceive fish-flavored eggplant, accompanied by lightly fried quail eggs and slow-cooked black hair pork belly, too exciting. The combination of pine mushrooms, garlic and mussels is a metaphor for the young widowed man who lives a pure and stoic life, loves to be alone and does not care about worldly affairs. The base is served with five-color cloud beans, covered with matsutake mushrooms and garlic, so that the heat is just right and the strips are more layered. The bacon and golden chicken are skewered with jade hairpins to depict the graceful and luxurious Jia Yuanchun. This time, the golden chicken does not have any ingredient liver. It is strung with bacon sandwiched with ice meat and plum head. It is a little more refined and less guilt. Lin Daiyu is probably one of the most widely known protagonists in the dream of the Red Chamber. Master Jiang brewed bitter melon, ginkgo and preserved cabbage into the carrots to take its bitter life. The menu is nearing the end, a dish of salted fish, star spot bubble rice, the salted fish on the big table, also like the fate of Sister Chao's salted fish rebirth, salty and fresh, I ate a grain of rice left. Jia Yingchun was abused to death by her ungrateful husband. The master felt like killing a mussel to get a pearl, so he came up with the dessert "Pearl ˙ Purple Sweet Potato". Mussels made from white chocolate, balls made from purple sweet potatoes and red beans, studded with white wine jelly grains and red bean popcorn, an interesting combination of Chinese and Western. When tasting the menu of Da Guan Twelve Chai, you must listen carefully to the staff's explanation of each dish and the delicate description of the menu in order to more thoroughly understand and appreciate the chef's creativity. If you like classical literature, you can't miss such a special food experience. Restaurant information: Lion house cuisine 3/F, Tokio Hotel, 193 Prince Edward Road West, Mong Kok #foodguide