[ 夏多布里昂和牛, 十五年新会双水陈皮, 蜜制胡萝卜 ]
[ Wagyu Chateaubriand, Fifteen Years Old Aged Tangerine Skin, Cured Carrot ]
[ Wagyu Chateaubriand, Fifteen Years Old Aged Tangerine Skin, Cured Carrot ]
初由美返粤，我对本土风土的认知尚处于空白。直至在中山初试‘陈皮宴’，方才领悟陈皮绝非‘干燥橘皮’的单一叙事，其产地与年份的更迭，构建了复杂多维的味型图谱。我们将其戏称为‘大人的味道’——一种需经岁月阅历方能共鸣的审美。
2024年，我们发起了‘陈皮外交’项目。在拜访全球不同国家的餐厅时，陈皮是我们首选的岭南名片。令异域主厨惊叹的是，这种仅由时间参与、不假外求的香气，竟能迸发出超越单一食材的穿透力。时间，往往是最高级的调味剂。
此次的和牛料理，我们以烟熏油浸生蚝、酱油麹及沙井蚝油腌渍，通过碳火洗练。配以十五年陈皮、波特酒与牛高汤浓缩而成的酱汁，底衬陈皮南瓜泥以夯实风味骨干。配菜胡萝卜则运用‘风味置换技术’（Flavor Exchange），将浓缩果汁压入植物纤维，使其呈现如蜜饯般的质感。味觉无界，皆是时间流逝的结晶。”
Returning to Guangdong from the United States, I initially found myself a stranger to the local terroir. It was not until a 'Chenpi Banquet' in Zhongshan that I realized Chenpi is far more than a simple narrative of 'dried orange peel.' The interplay of origin and vintage constructs a multidimensional spectrum of flavor profiles. We playfully refer to it as 'The Taste of Maturity'—an aesthetic that resonates only through the accumulation of time and experience.
In 2024, we initiated the 'Chenpi Diplomacy' project. As we visit chefs across the globe, Chenpi serves as our premier cultural ambassador of Lingnan. International peers are often astounded that an aroma of such depth—crafted solely by time without external additives—can possess such piercing intensity. Time, more often than not, is the ultimate seasoning.
For this Wagyu creation, the beef is marinated in smoked oyster , shoyu koji, and Shajing oyster sauce, then finished with charcoal fire. The sauce—a reduction of 15-year-old Chenpi, Port wine, and beef jus—rests on a base of Chenpi-infused pumpkin purée to anchor the dish’s flavor skeleton. For the garnish, we utilize 'Flavor Exchange' technology to infuse concentrated juice into the carrot's cellular structure, resulting in a honey-like texture. Taste knows no borders; it is the crystallization of time’s passage."
[ 2026, AVANT ]