[ 马蹄笋, 雪蟹, 落花生, 冬阴功沙巴雍酱 ]
[ Summer Bamboo, Snow Crab, Fresh Peanut, Tom Yum Sabayon ]
[ Summer Bamboo, Snow Crab, Fresh Peanut, Tom Yum Sabayon ]
福建漳州的马蹄笋，生长于亚热带湿润丘陵，因形似马蹄而得名，肉质白嫩爽脆。我们仅选取出土后六小时内的鲜笋，在220℃的高温烘烤下，锁住清甜的汁水，又能透过梅纳反应将笋本身的氨基酸与还原糖转化为深邃的复合香气，带有类似烤坚果与炭焙谷物的尾韵。搭配的松叶蟹正值肉质最饱满的时节，仅以清蒸保留其鲜甜。底层铺上来自山东的饱满落花生，经简单煮制，带出质朴的甘香。
顶层轻盈覆盖着以冬阴功香料调味的沙巴雍酱。我们只取香茅、南姜等传统香料轻轻提味，不过分浓重，增添一抹温润的复合香气，不掩盖食材本味。
三种食材，三种产地，三种质地：笋之脆、蟹之嫩、花生之糯。从高温烘烤的浓缩香气，到清蒸的纯粹鲜甜，再到水煮的质朴回甘——这道菜以极简的烹调，表达了山海之间最真实的风土对话。
Summer Bamboo Shoots from Zhangzhou, Fujian — grown in the humid subtropical hills and named for their horseshoe-like shape, these shoots are prized for their tender, crisp, white flesh. We select only those harvested within six hours of being unearthed, then roast them at 220°C. This intense heat locks in their natural sweetness while triggering the Maillard reaction, which transforms the shoots' amino acids and reducing sugars into a deep, layered aroma — with subtle notes of roasted nuts and charcoal-fired grains.
Seasonal snow crab — at the peak of its plump, succulent flesh — is simply steamed to preserve its pure, delicate sweetness.
Plump peanuts from Shandong — gently boiled to bring out an earthy, wholesome sweetness — form the base layer.
Over the top, a light veil of tom yum‑spiced sabayon. We infuse it gently with traditional aromatics such as lemongrass and galangal — never overwhelming, just adding a warm, rounded fragrance that never masks the ingredients' own voices.
Three ingredients, three origins, three textures: the bamboo shoot's snap, the crab's silkiness, the peanut's creamy bite. From the concentrated, roasted depth of the bamboo shoot, to the unadorned sweetness of the steamed crab, to the humble, mellow finish of the boiled peanut — this dish speaks, with the simplest of preparations, to an authentic dialogue between mountain and sea.
[ 2025, AVANT ]