Yongcui Palace and Chinese tea art masters jointly present a spring tea banquet 🍵🇲🇴

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Wing Chui Palace · Wing Lee Royal Palace🍵🇲🇴

Recently, the Wing Lee Palace of Macau, the Wing Tsui Palace, and the Chinese tea art masters 6-hand collaboration
Presenting a Spring Tea Banquet by Chef Zhu Guangpan in collaboration with the non-hereditary inheritors of Chinese green tea
Zhou Yongming and Hu Guoxiong, the inheritor of West Lake Longjing fried tea
Combining non-legacy aromatic tea art with extremely fresh and fragrant Jiangnan cuisine
Bringing a cultural feast of tea art, tradition and innovation🎇

About the Chief Chef of Wing Lee Palace and the Master of Chinese Tea Art
👨🍳Chef Chu Guang Pan of Wing Lee Royal Palace Wing Chui Palace — with more than 16 years of experience
Proficient in Huaiyang cuisine and Cantonese cuisine, he created a unique "Huai-Guangdong confluence" faction
Insist on seasonal ingredients, blending authentic and innovative elements
👨🍳Zhou Yongming — The traditional Chinese green tea making technique is not also inherited
Also a lecturer in tea culture in Jiangsu Province he made Biluochun for many consecutive years
It is collected by the Chinese Tea Museum
👨🍳Hu Guoxiong — the first non-genetic inheritor of West Lake (Lion Peak) Longjing fried tea
and senior technician The art of tea frying has been passed down from generation to generation

There are 2 experience sessions before the feast begins—
🍃 Live tea frying performance
Usually watching documentaries to see a lot of live viewing is really shocking except because
More than imagined incense is to let the master apprentice at 200 degrees high temperature
Directly fired and shocked
🍵 Lotus Tea Craft Workshop
According to the "Six Records of Floating Life", he personally made "lotus package tea" to make Jiangnan green tea
Biluochun tea leaves are wrapped in lotus flowers overnight so that the tea leaves completely absorb the lotus aroma
After a day and night bubble out more fresh and sweet

✨Spring Taste Journey
The new Jiangnan cuisine has a total of 8 dishes, paired with a variety of teas - with tea,
Use seasonal ingredients to prepare dishes, use rareness as expensive, and use technique to taste

🍵 Welcome Tea — Cold Brew | Dongting Mountain Boutique Biluochun
Under the guidance of the tea master, the fragrance of ancient trees is fresh and elegant, and the sweetness is obvious

✨ Spring Festival starter four platter
• Tea Crispy Skin Chicken: Smoked with Biluochun really makes the skin crispy and tender meat extremely tasty
• Crispy tea oil spring asparagus mixed with jade ribbon: Sauté asparagus with Longjing soaked scallops in tea oil
Along with caviar on a small tart to eat refreshing and fresh
• Old wine red barbecue green dumplings: Old wine stewed red roast meat buns into the smoky green dumplings
Savory and with glutinous rice aroma unexpectedly delicious
• Mingqian Longjing Pastry: Actually vegetable pastry with Longjing Tixiang pastry thin and crispy
It doesn't taste greasy

✨ Pigeon swallowing swallow fresh in water
Plants grown in water such as lotus seeds, arrowroot, horseradish and old duck are boiled into a soup with boneless pigeon meat wrapped in chicken head rice and ham to make mini pigeon legs to add freshness
Paired with bird's nest, the soup is fresh and sweet and sometimes makes the water fresh and sweet
It also does not lose its rich aroma

🍵 Tea at the Meal — West Lake Longjing
Served with the main course, the fragrance is refreshing and refreshing

✨ Steamed white fish with chicken oil 🌟🌟🌟🌟🌟
Rare white striped fish weighing up to 10 jin is selected. I heard that transportation handles this river fish
The effort is the most complicated. After marinating and steaming, it is sprinkled with chicken oil. It tastes really amazing
The fish meat is tender and tasteless, with homemade green pepper and garlic sauce, which is full of freshness

✨Longjing River Shrimp
Oil-stained seasonal river shrimp with Macau specialty shrimp seeds and Longjing tea to enhance the fragrance
The shrimp is crispy and crispy, the tea flavor is prominent and not very greasy

🍵 Tea with Meal — Dongting Mountain Special Biluochun
The palate is rich in layers

✨ Tea Smoked Spring Asparagus Stuffed Wagyu Roll 🌟🌟🌟🌟
Asparagus pre-stuffed with Wagyu Beef The chef improvised the Wagyu roll with tea-smoked and whiskey - Macallan Highland Single Malt Scotch Whiskey 12 Sherry Oak Double Cask

✨ Silverfish winter and spring come salted meat and vegetable wrapped rice
The chef states that this is his hometown dish Vegetable-wrapped rice with white rice fish and a special shallot sauce—salted meat, asparagus, and pork belly are simple and delicious

🍵 After-dinner tea — West Lake Lion Bee Dragon Well
The aftertaste is long

✨Longjing Tea Stewed Milk 🌟🌟🌟🌟🌟
Amazing taste—the strong flavor of Longjing tea stands out not to mention the sweetness is just right
It's simply the best, silkiest and most fragrant stew 🍼 I've ever had in my life

✨Seasonal fresh fruit from the south of the Yangtze River
There are super cute Easter eggs containing several small chocolates and selected mulberries, croissant honey, loquat and other Jiangnan fruits with a sweet ending
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📍Wing Chui Palace (Cotai City)
Ground Floor, Wynn Palace, Grand Road, Cotai City Sports Hall, Macau
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