Master Hua brought with him his state-level ‘Jinling Imperial Feast’ featuring his renowned Huaiyang-style dishes.
Over a sumptuous lunch Master Hua explained that Huaiyang cuisine is largely based on Jinling cuisine with influences from Cantonese and Sichuan styles, making its flavours more accessible to a wider audience of diners. (Jinling is the old name for Nanjing, the capital city of Jiangsu province).
Jinling cuisine has a long and proud history and was originally developed to be served to high-level government officials. It has now been fused with other regional cuisines and Master Hua, with over 30 years experience, has played a significant role in this adaptation process.
On the special menu were such delicacies as traditional mild spicy pork terrine and cold steamed duck in herbal essence, both with very light and delicate flavours allowing the true characteristics of the meat to be savoured.
The braised crab meat and pork dumplings were deliciously tender and rich in flavour, while the braised luffa scented with Yunnan ham had very gentle and soft textures.
One of Master Hua’s signature dishes is sweetened yam and glutinous rice wine soup, osmanthus-infused, together with gentle steamed soft buns filled with minced meat, and bamboo fungus and dried shrimp – an enticing combination of savoury and refreshingly sweet and light flavours.
And to finish our meal, Master Hua presented the very unique green tea dumplings, which combine different coloured doughs to create a beautiful marble stone appearance.
Master Hua’s dishes are renowned for their vibrancy in colour, aroma, taste and appearance. Over his acclaimed career he has cooked for many party and state leaders on their visits to Nanjing and he was very pleased to offer his amazing creations to guests to Altira’s ‘Ying’ restaurant. –
