Award-winning chef dishes up star quality
Years of experience and refining his skills result in head of new restaurant being in Michelin's spotlight, Li Yingxue reports.
Another signature dish that captures attention is Da Hong Pao Crispy Pigeon Leg. Named after the famous Sichuan peppercorn da hong pao, this dish reinvents the familiar pigeon by deboning half the bird, with the exception of the breast, wrapping the meat in its leg skin, and meticulously sewing it back together. Fried to golden perfection, the leg becomes plump, revealing tender, juicy meat inside.
Paired with handpicked da hong pao, the dish bursts with intense aroma and a tingling spiciness that excites the palate. The contrast between the crisp skin and succulent meat exemplifies Zeng's mastery of balancing flavors and textures.
A foodie influencer, under the username Peter Pan on social media platform Xiaohongshu, praises Eighteen Cuts: "The sauce is not as salty as the traditional Ningbo version, but it carries a gentle sweetness typical of Jiangnan cuisine. The fleeting spice and wine notes are the soul of the dish." Jiangnan refers to the area south of the lower reaches of the Yangtze River.
He also highly recommends the pigeon leg: "The skin is as smooth and glossy as hot maltose candy shaped into a bulb and solidified. The moment your teeth touch the skin, it cracks in a chorus while chewing. Every step, from oil drizzling, deboning, marinating, and unsewing to serving it at the perfect temperature so the juices don't burn your mouth, is strictly controlled.
