3 Steps to Michelin Perfection: Cherry Tomatoes in Plum Sauce

advertisement

One of my favorite places in Beijing for Peking duck is at the one-star Michelin restaurant, Jing Yaa Tang. Led by local chef, Li Dong, Jing Yaa Tang has perfected Peking duck that’s crispy on the outside and juicy on the inside. But Beijing’s most famous dish isn’t the only reason to love them. Fantastic cocktails, unlimited dim sum, and a seasonal menu that highlights the history of culinary culture across the country can be found there year ‘round.

One of my all-time favorite dishes at Jing Yaa Tang isn’t anything fancy. In fact, it’s so simple that it can be made in just three easy steps: cherry tomatoes marinated in plum sauce. A must-order for any diner, they boast a sweet and savory combination that cuts through your meal and refreshes your palette for more tasty morsels to come.

Ingredients

Water (300g)

Sugar (80g)

Preserved prune slice (1 pc)

Concentrated orange juice (10g)

White vinegar (50ml)

Cherry tomatoes (200g)

Instructions

1. Remove the stems of the cherry tomatoes and peel the skin by blanching them briefly in boiling water.

2. Boil the preserved prunes in water, and then add other seasonings (orange juice, vinegar, sugar) after three minutes. Turn off the heat when the sugar has completely melted.

3. Add the peeled cherry tomatoes to the sauce, and marinated for at least eight hours after they have cooled.

Pro tips!

1. Keep chilled after immersing.
2. The length of time immersed will influence the taste. The longer they soak, the more succulent the tomatoes will be.

Advertisement

Photos: Uni You

Hot Topics This Week

Beijing Dog Registration Period Extended