JING YAA TANG | 食味知夏 A Taste of Summer
璀璨的盛夏，米其林一星餐厅京雅堂推出全新时令夏季菜单，水嫩的瓜果和鲜嫩的河鲜成就清爽一派，激发灵感碰撞，食材独具的季节魅力得以完整展现。食味知夏，于珍馐美馔中感受时空轮转。即日起至8月21日，限时供应。
Michelin-starred restaurant Jing Yaa Tang has launched a new seasonal menu for summer. Chef Li Dong tells the story of the season through its iconic ingredients. “A Taste of Summer” at Jing Yaa Tang is available from July 1st to August 21st.
每当季节更迭，京雅堂主厨冬哥总能依据时序推出新的菜单。让食客感受自然带来的限定滋味。
Each time the seasons change, Jing Yaa Tang's Chef Li Dong always unveils a new seasonally inspired menu, offering diners a special taste of nature's bounty.
在中国人的传统饮食中素有“春吃芽、夏吃瓜”的说法。这一次，冬哥从夏日里丰盛的瓜果中汲取灵感源泉，将带着清甜香气的夏日食谱奉上餐桌。肥美的虾蟹也是不能错过的时间馈赠，在味蕾之间呈现江河湖海的舒爽气质。
In the Chinese culture, there is a saying “chun chi ya, xia chi gua”, meaning that we eat tender new shoots in springtime and ripe vegetables from the vine in the summer. This time, Chef Li Dong has created new dishes with the inspiration from the summer abundance of wax gourd, fruit and seasonal seafood that bring refreshes and delights on the plate.
六月黄烧年糕
Stir-Fried Mitten Crabs
with Glutinous Rice Cake
古人云：开怀老酒三杯暖 上品阳澄六月黄。不同于成熟大闸蟹的肥美丰腴，“六月黄”贵在鲜甜。虽然个子小巧，但蟹黄十分独特，半流质的蟹黄，轻轻“嘬”那么一口，鲜香就在口腔中迅速绽开，浓郁又细腻。这道菜采用了上海菜的做法，使用上海本地的酱油烧制水木年糕和六月黄，最能凸显六月黄的甘香鲜甜。
China’s love affair with hairy crabs dates back to ancient times. In early summer, hairy crabs are prized for their freshness and sweetness. While small in size, the crab’s roe is rich, delicate and smooth with a flavour that pops in the mouth. This dish takes cues from the traditional Shanghai recipe, using Shanghainese soy sauce to cook the crab with glutinous rice cake, highlighting the sweet, fresh hairy crabs of early summer.
四川泡菜酥炸澳洲牛腹
Deep-Fried Australian Beef Tenderloin served
with Sichuan Pickles
新鲜的夏季时蔬，野山椒、胡萝卜和圆白菜，自制成的四川泡菜赋予了这道菜清爽鲜辣的基调。用他们与鲜嫩的澳洲牛腹肉煎炒，让牛肉同样吸收泡菜的香气。再将牛腹肉包裹面糊炸制酥香。盘底前后呼应铺垫四川泡菜，同时搭配金黄的自制泡菜酱， 勾人食欲。
Homemade Sichuan pickles – using fresh summer vegetables, wild mountain peppers, carrots and cabbage – give this dish a refreshing, spicy base. Australian beef tenderloin is sauteed with the pickles for flavour, then battered and fried until crisp and fragrant. Served atop Sichuan pickles and drizzled with a housemade golden pickle sauce.
土鱿肉饼蒸酿冬瓜
Steam Wax Gourd Stuffed with Minced Pork
and Squid Fritter
冬瓜素有“夏季的第一瓜”的美称，不仅因为夏季的冬瓜沙甜，更有去暑热的功效。主厨冬哥选用伊比利亚猪梅羽肉，混合鱿鱼干和蘑菇粒一起切粒打成肉馅，酿在冬瓜里蒸熟。冬瓜充分吸收了肉馅的香气，搭配清爽的秘制浇汁，轻盈余韵在味蕾绽放。
Wax gourd, or winter melon, is known for its sweet, refreshing taste that offers a respite from the summer heat. Chef Li Dong prepares steam wax gourd with a stuffed centre of Iberian minced pork, chopped squid fritter and diced mushroom.. The wax gourd is perfumed with the flavour of minced meat, and a secret sauce gives a light finish to the dish.
鱼子酱龙井鲜虾冻
Longjing Tea Jelly with Southern Sea Shrimps and 12 years Russian Caviar
精选南海基围虾，肉质紧致，口感嫩滑弹脆。鲜爽甘醇的龙井与芳香宜人梅子清酒包裹基围虾，制作成晶莹剔透的虾冻。点缀上几颗鱼子酱入口破裂时的鲜咸，与梅香、茶香和谐谱奏夏日回想。
Select Southern Sea Shrimp is tender and encased in a crystal clear Longjing tea and fragrant plum sake jelly. Dotted with caviar, its sake and tea aroma invoke a scent reminiscent of summer.
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