Summer time, regimen cuisines
2012-May-23 Source: www.lifeofguangzhou.com
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Summer's heat is hard to bear in the subtropical Guangzhou city. In summer, nutrition is easily lost therefore the choosing of ingredients carries even more importance than usual. Chefs from Yue Chinese Restaurant of the Guangzhou Sheraton Hotel and G Restaurant in the Grand Hyatt Guangzhou have created seasonal dishes to cheer our stomachs.

Chef Li from Yue Chinese Restaurant of Guangzhou Sheraton Hotel has cooked in Vietnam for years. He tries to combine the elements of Vietnamese and Cantonese cuisines into his new menu. Lotus seeds and mushrooms in Vietnam are smaller and drier than the Chinese variety. So, Li simply bakes them and makes them into crispy snacks.

Boil pepper leaves with fresh ginseng

Red and kidney bean cake

Cakes are also a favorite dish of the summer. The chef has created two cakes - red and kidney bean cake and a truffle coconut cake - very fresh and juicy. To balance the humidity of the season, the chef experimented boiling pepper leaves with fresh ginseng. He said it can get rid of humidity and strengthen energy. The soup is sweet tasting, best appreciated after something a little bitter.

To welcome the hot summer, the chefs of G Restaurant of Grand Hyatt Guangzhou have designed a refreshing menu with seasonal ingredients. For the new menu, Chef Alessandro of G Restaurant has selected fresh seasonal vegetables and fruits. He has skillfully matched lettuce, arugula, parsley, tomatoes, apples and peaches with foie gras, scallops, cheeses, breads and nuts, and crafted them together to create refreshing appetizers that are full of nutrition.

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Editor: Miranda
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