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New Year Menu Release | Menu details

On Jan.13, 2019, the Chinese Laba Festival, the “2019 New Year Menu Release Conference,” was held at CHAO Sanlitun Beijing. Though the New Year's Eve dinner plays a significant part in traditional culture, it's the first time that the New Year menu has become the main focus. 


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This menu is a masterpiece of 7 top Chinese chefs, focusing on the design concept of "XIN&SHENG&JI", three Chinese characters: "XIN" represents  "new year", "new ideas", "new challenges", "new opportunities"; "SHENG" represents "life", "life style", "growth"; "JI" respents "chance", "organic" ,"opportunity". 


The menu’s design concept is innovative and flexible, but the requirements of ingredients are very rigorous.  Following the principles of  “85% plant-based and 15% high animal welfare ingredients”, "local and seasonal,” and "low carbon emissions in production,” the chefs selected "good food" from their previous design. Everyone presented a table of sustainable New Year feasts carrying Chinese traditions. 


Here is what we have on the New Year Menu.

 

Beverage

Lotus seed & white wood ear & gorgon fruit milk

 

Appetizers

Sweet pease pudding

Suoyi cucumber

Assorted platter


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Soup

Matsutake spring water soup

 

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Hotdish

Vinasse seamed bass with asparagus(fish meat contained)

Quinoa Millet Tofu

Shelled Crabs Stuffed in Orange

Braised vegetable balls

Garlic pea shoots with sesame


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Dessert

Sweet potato tangyuan with ginger sauce


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Staples

Xiamen pizza (contain egg crepe) 

Jiaozi

Longxu bread


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