Ya from Under Clouds is also launching a spring set menu that leads diners on an immersive trip to the deeper areas of Yunnan. Spicy fish ingredients by Ya from Under Clouds. The new dish, steamed pork with rice flour, is worth trying as it blended with a black truffle sauce from Yunnan. The spring menu, themed "wildness", features bulb fennel salad, preserved pork with bamboo shoots and fried red beans with mint. Modern Yunnan cuisine restaurant Ban Shan Yao from Under Clouds is bringing the spring of Yunnan to the capital.
Steamed pork with rice flour by Ban Shan Yao. Fried broad bean with garlic is another signature as the broad bean is one of the most popular beans produced in spring time. Fried shepherd's purse with spring bamboo shoots, a combination of freshness, is the must try. Jitang, a restaurant which features home cuisine from Jiangsu and Zhejiang province, will update both its menu and environment this spring.In this soup, cordyceps flowers, which are neither cold nor dry to the body, are simmered with pigeon and turtle to produce a golden soup with a lingering flavor.įried shepherd's purse with spring bamboo shoots by Xunchu The double-boiled turtle soup with Chinese herbs and pigeon is a standout. The eight seasonal soups are selected by chef Li Xiang in response to the vibrant and relaxing nature that spring brings. īeijing restaurant Xin Ming Yuen greets spring with warming soups that are nourishing and hydrating. As the weather warms up and spring ingredients become available, chefs in Beijing are experimenting with fresh and flavorful dishes, particularly with tender and flavorful spring bamboo shoots.
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