Chef Month honors Hakka roots with Cantonese style
Among the featured dishes was Steamed Matsuba Crab with Egg White and Hakka Zijin Sauce, which paired fresh seafood with a sauce rooted in Hakka flavors. Other dishes showcased the adaptability of the niang tradition, including Pan-fried Stuffed Green Pepper, Bitter Melon and Mushrooms with Minced Pork, as well as Slow-baked Boletus Mushrooms with Wagyu Beef in Clay Pot.
The menu also highlighted Meizhou's Golden Pomelo, a fruit with a long history in the region, through preparations such as Marinated Meizhou Pomelo with Passion Fruit and Golden Pomelo Sorbet.
Zijin Mansion, which has held a Michelin star for five consecutive years, is known for its modern interpretation of Cantonese cuisine, often incorporating Hakka influences. The restaurant emphasizes seasonal cooking and precise craftsmanship in its approach to Chinese fine dining.
