The National Day holiday is here! Instead of crowding at popular tourist spots, why not take advantage of the crisp autumn days to seek out new flavors in the city? Whether it’s the mushrooms from Yunnan, the hairy crabs from Yangcheng Lake, the fruits and lamb from Xinjiang, the traditional tastes from Chengdu, or delicious dishes influenced by Southeast Asia, there’s plenty to satisfy your palate and indulge your cravings!
01
“Halfway up the mountain”
This season, the theme of “Halfway Up the Mountain” focuses on seasonal mushrooms, titled “Yunnan Mushrooms, Chinese Spices.” Starting from Yunnan, it explores the hidden chili peppers found in the mountains across the country, recombining them with Yunnan mushrooms. This pairing brings out new “dangerous temptations” through different temperatures and cooking methods. The combination of mushrooms and chilies represents a bold culinary adventure for the people of Yunnan.
Sichuan Erjingtiao Braised Black Trumpet Mushrooms
Using Sichuan Erjingtiao peppers as the base for a spicy braising sauce, whole black trumpet mushrooms are soaked and served in thick slices, almost resembling the rich, creamy texture of foie gras. Paired with deep white ingredients, it creates a refreshing opening dish.
Yunnan Wrinkled Chili Braised Qingtou Mushrooms
Qingtou mushrooms, which contain gelatin, require a rich broth for integration. Paired with the fresh aroma of Yunnan wrinkled chili peppers and the savory flavor of Dali Nuodeng ham, all the flavors are locked in through braising, allowing you to experience the complex aromas of freshness, minerality, and floral-fruity notes.
Stir-Fried Jianshouqing with Hunan White Chili Peppers
Drawing on the cooking method of Hunan’s stir-fried pork with white chili peppers, the aromatic Jianshouqing mushrooms are deep-fried until cooked, then quickly stir-fried with the spicy yet subtly colored Hunan white chili peppers over high heat to enhance their fragrance. The unique aromas of the chili and mushrooms blend beautifully together.
Dali Fermented Chili Braised White Onion and Black Trumpet Mushrooms
After braising the white onion and black trumpet mushrooms, they are placed in a broth simmered with fermented green plums and Dali fermented chili peppers, recreating a warm, sour, and spicy family flavor. The refreshing acidity and sweetness of the fermented green plums complement the deep red berry notes and aged aromas, with lingering woody undertones, reminiscent of childhood summer dinners.
Yunnan cuisine pairs wonderfully with fine wine. The wine list at “Halfway Up the Mountain” is distinctive, featuring only Yunnan wines. The restaurant has selected 24 varieties of Yunnan wine to complement its unique dishes, allowing diners to experience the rare flavors of the plateau. A special recommendation is the restaurant’s own label, the “Deep” series from Halfway Up the Mountain.
“Shen” Chardonnay Dry White 2022 features rich aromas of citrus and white flowers, with a prominent minerality, making it a perfect match for dishes like grilled cloud ham with milk cake and stir-fried Xiodong mushrooms with Nuo Deng ham. On the other hand, “Shen” Cabernet Sauvignon Dry Red 2022 is a wine bursting with flavors of red berries, blackberries, and spices, ideal for pairing with Yi-style roast dishes and black truffle fried rice.
02
“Beijing Shangri-La”
As autumn arrives and the crabs begin to stir, the tradition of enjoying chrysanthemums and savoring seasonal delicacies during Shangri-La’s “Crab Season” has become a cherished event. Executive Chinese Chef Yuan Zhenwei has meticulously crafted a themed menu for this season at Shang Palace, perfectly blending tradition with innovation to offer diners an unprecedented culinary feast.
Crawfish in Caviar Marinade with Crab Roe Lotus Root
By the lotus ponds in Xinghua, Chef Yuan found inspiration for this exquisite dish. The selection of local lotus root, with its fragrant and tender texture, complements the sweet and chewy crawfish perfectly. Topped with precious caviar, each bite is a heartfelt tribute to the land of Xinghua.
Five-Spice Salt Baked Xinghua Hairy Crab
Using traditional salt-baking techniques, this Five-Spice Salt Baked Xinghua Hairy Crab preserves the original freshness of the crab meat, with each bite honoring and celebrating the essence of the ingredients.
