[ 鱉, 十年新会东甲陈皮, 枸杞, 孔泰芝士, 福鼎湖琳冬片白茶 ]
[ Suppon, Ten Years Old Dried Tangerine Skin, Goji Berry, Comté Cheese, Winter White Tea ]
[ Suppon, Ten Years Old Dried Tangerine Skin, Goji Berry, Comté Cheese, Winter White Tea ]
一段珍贵的记忆，源自《一饭封神》节目——我们从春日录到盛夏。这段旅程最珍贵的，不仅是结识了许多挚友，更是一次次走出舒适区，全心投入料理的创作之中。
新会陈皮的醇厚香气与枸杞的天然甘甜交织，形成风味基底。甲鱼先经炙烤封住鲜味，再与陈皮枸杞酱、特调酱油拉面鸡汁一同慢炖。最后覆上我们手工开酥的酥皮，并融入孔泰芝士，奠定扎实而温润的味觉架构。入口似叉烧酥的满足，却自成格局，风味全然不同。
搭配一道煮出浓醇茶胶的福鼎白茶，陈香与茶韵彼此呼应，香气上扬却清雅不腻，恰好解去厚重，只留回甘。
这不仅仅是一道菜，更是一段可被品尝的、关于勇气与情谊的盛夏记忆。
A cherished memory began with the show China Best Chef —filmed from spring into midsummer. What made this journey most meaningful was not only the dear friends made along the way, but also stepping time and again beyond my comfort zone, devoting myself wholly to the play and craft of cooking.
The deep, aged aroma of Xinhui dried tangerine peel meets the natural sweetness of goji berries, forming a fragrant foundation. Soft-shell turtle is first seared to seal in its richness, then braised slowly with a tangerine-goji sauce and a special soy-based ramen chicken broth. Topping it all is a layer of buttery, hand-laminated pastry, enriched with Comté cheese for a savory, comforting depth. Each bite carries the satisfaction of char siu pastry, yet stands in a league of its own.
Served alongside a robust Fuding white tea, brewed until its silky texture emerges, the citrus notes and tea fragrance lift and complement each other—aromatic yet elegantly refreshing, perfectly balancing the richness of the dish.
This is more than just a creation on a plate—it is an edible memory of courage and friendship, preserved from one vivid summer.
新会陈皮的醇厚香气与枸杞的天然甘甜交织，形成风味基底。甲鱼先经炙烤封住鲜味，再与陈皮枸杞酱、特调酱油拉面鸡汁一同慢炖。最后覆上我们手工开酥的酥皮，并融入孔泰芝士，奠定扎实而温润的味觉架构。入口似叉烧酥的满足，却自成格局，风味全然不同。
搭配一道煮出浓醇茶胶的福鼎白茶，陈香与茶韵彼此呼应，香气上扬却清雅不腻，恰好解去厚重，只留回甘。
这不仅仅是一道菜，更是一段可被品尝的、关于勇气与情谊的盛夏记忆。
A cherished memory began with the show China Best Chef —filmed from spring into midsummer. What made this journey most meaningful was not only the dear friends made along the way, but also stepping time and again beyond my comfort zone, devoting myself wholly to the play and craft of cooking.
The deep, aged aroma of Xinhui dried tangerine peel meets the natural sweetness of goji berries, forming a fragrant foundation. Soft-shell turtle is first seared to seal in its richness, then braised slowly with a tangerine-goji sauce and a special soy-based ramen chicken broth. Topping it all is a layer of buttery, hand-laminated pastry, enriched with Comté cheese for a savory, comforting depth. Each bite carries the satisfaction of char siu pastry, yet stands in a league of its own.
Served alongside a robust Fuding white tea, brewed until its silky texture emerges, the citrus notes and tea fragrance lift and complement each other—aromatic yet elegantly refreshing, perfectly balancing the richness of the dish.
This is more than just a creation on a plate—it is an edible memory of courage and friendship, preserved from one vivid summer.
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