As the global appetite for spicy food grows, 𝐇𝐮𝐭𝐨𝐧𝐠 proudly presents the new Qian Jiao Bai Wei - The Essence of Heat series, conveying the heart of Northern Chinese cuisine and the vibrant culture of chilies to all food enthusiasts.-☞ 𝐊𝐢𝐧𝐠 𝐂𝐫𝐚𝐛 𝐌𝐞𝐚𝐭 𝐰𝐢𝐭𝐡 𝐘𝐮𝐧𝐧𝐚𝐧 𝐏𝐞𝐩𝐩𝐞𝐫 𝐚𝐧𝐝 𝐊𝐮𝐦𝐪𝐮𝐚𝐭 𝐂𝐡𝐢𝐥𝐢 𝐒𝐚𝐮𝐜𝐞Made with Kumquat Chili Sauce for a refreshing kick, the dish highlights Alaskan king crab paired with chilled celtuce, spring onion oil, and wood-ginger oil, with bright citrus notes of kumquat and lemon balancing the fresh chili heat and the crab's natural sweetness.-☞ 𝐇𝐮𝐭𝐨𝐧𝐠 𝐏𝐞𝐩𝐩𝐞𝐫𝐜𝐨𝐫𝐧 𝐗𝐢𝐚𝐨𝐥𝐨𝐧𝐠𝐛𝐚𝐨Filled with hand-chopped Iberico pork shoulder, seasoned with ginger-and-spring-onion water and stock for a soupy filling; the Hutong Peppercorn Oil was added for a delicate, citrus-tinged numbness.-☞ 𝐂𝐫𝐢𝐬𝐩𝐲 𝐄𝐠𝐠𝐩𝐥𝐚𝐧𝐭 𝐰𝐢𝐭𝐡 𝐍𝐮𝐭𝐭𝐲 𝐒𝐩𝐢𝐜𝐲 𝐀𝐥𝐦𝐨𝐧𝐝 𝐒𝐚𝐮𝐜𝐞Diamond-cut aubergine strips are deep-fried until partially cooked, then grilled until fragrant and served with the Hunan Almond Chili Pepper Sauce, the soft and creamy interior contrasts with the crisp exterior, with the nutty heat creating a compelling interplay of texture and flavors.-☞ 𝐅𝐥𝐚𝐦𝐢𝐧𝐠 𝐖𝐚𝐠𝐲𝐮 𝐁𝐞𝐞𝐟 𝐰𝐢𝐭𝐡 𝐑𝐨𝐚𝐬𝐭𝐞𝐝 𝐒𝐢𝐜𝐡𝐮𝐚𝐧 𝐄𝐫𝐣𝐢𝐧𝐠𝐭𝐢𝐚𝐨The A5 Japanese wagyu fillet was simply seasoned with shallot, garlic, and ginger, then flash-stirred in a clay pot with a braising jus and the Roasted Sichuan Erjingtiao Chili Sauce. Presented sizzling, the dish gains a lifted smokiness as wagyu fat melds with the mild heat, creating a richer, more complex mouthfeel.-☞ 𝐒𝐢𝐜𝐡𝐮𝐚𝐧-𝐒𝐭𝐲𝐥𝐞 𝐖𝐨𝐤-𝐓𝐨𝐬𝐬𝐞𝐝 𝐋𝐨𝐛𝐬𝐭𝐞𝐫 𝐰𝐢𝐭𝐡 𝐆𝐮𝐧𝐭𝐮𝐫 𝐂𝐡𝐢𝐥𝐢 𝐚𝐧𝐝 𝐇𝐮𝐭𝐨𝐧𝐠 𝐂𝐡𝐢𝐥𝐢 𝐎𝐢𝐥The lobster meat is lightly seasoned and set aside before being quickly returned to the wok with Hutong Chili Oil, creating an impactful flavor for an intensely hot and aromatic experience.…查看更多
