The culinary equivalent of an artist finding their own style!
Cushioned Cod Fish
This dish merges all the elements that have made Yixing famous throughout China and combines them with Chef Kwok’s Cantonese expertise. The Cod Fish is traditionally steamed to keep its texture and flavor, before it is placed on a bed of whisk, poached eggs. The fish is crowned with a local rice variety known as “Yixing black rice”. A highlight of the dish is the secret Cantonese sauce served aside in a traditional Yixing teapot.
Story Behind the Signature Dish
When Chef Kwok moved from Hong Kong to Yixing he decided to compose his exquisite Cantonese cuisine with some local food. Hereby he was inspired by “Wu Mi”, a special black rice, which is famous in Yixing. This specialty is produced by pickling normal rice in a paste made of a secret mixture of local herbs. The herb paste enriches the rice with iron, vitamin E and different antioxidants and thus enhances its nutritional value.
Chef Kwok came up with a certain idea: Instead of a classic plate he used a bamboo trunk, on whose bottom he laid a steamed egg. On top of that he carefully placed a premium codfish fillet. Codfish can be found both in the North Atlantic and in the Pacific. It has dense flaky white flesh and is an excellent source of various vitamins and omega-3 fatty acids. Due to its mild flavor it perfectly fits with the slightly sweet taste of the black rice. He then rounded up the codfish with peppers and chives and finally crowned it with the black rice. That day the Cushioned Cod Fish was born!
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