8月3日至9日，广州香格里拉大酒店中餐行政总厨陈国雄师傅，特邀来自“东方圣城”曲阜的孔府佳宴大师刘海洋师傅，在荣膺米其林餐盘奖的夏宫，共同开启一段诗礼美馔的探索之旅。期间，孔子第76代孙也将在大堂酒廊为宾客讲述论语，邀宾客共享论语家庭下午茶。
Chinese Executive Chef of Shangri-La Hotel, Guangzhou, Chan Kwok Hung invites Chef Liu Haiyang from Qufu, the place world-renowned as the Oriental Holy City are proudly to present “The Rite – Confucius Family Cuisine”, a poetic and culinary journey at Summer Palace – a MICHELIN Plate award winning restaurant from 3rd to 9th August 2019. During this period, the descendant of Confucius 76th generation presence to introduce the Confucius culture experience family afternoon tea at lobby lounge.
正如粤菜悠久的历史及对原材料的精益求精，孔府菜的历史可追溯至宋仁宗宝元年间正式建府之后，其秉承了孔子“食不厌精，脍不厌细”的饮食原则，以中国八大菜系之一的“鲁菜”为基础，同时也深受宫廷菜和苏菜的影响；历代衍圣公时，接二连三的官宴、祭典和皇家莅临使孔府有机会发展独具特色的孔府宴席。同时，历朝历代顶级厨师的传授以及博大精深的中国饮食文化的影响，也使孔府菜自成一派；2011年，孔府菜的烹饪技艺经国务院批准列入第三批国家级非物质文化遗产。其用料广泛、制作精细、造型优雅、韵味十足，将中国烹饪艺术的色、香、味、形四大要素巧妙融合的同时，更是与深厚的文化韵味相得益彰。
Based on the regional Shandong cuisine, Confucius cuisine has an imperial influence and a touch of Su cuisine; it exactly follows Confucius food basics and principles. With its long heritage and centuries of expertise in crafting exquisite dishes, just like Cantonese cuisine, Confucius cuisine prospered along with the proliferation of Confucianism through the ages. With the contribution of top-class chefs over the centuries and experimentation with a great vari-ety of Chinese food, Confucius cuisine today stands out as a unique food style. Listed as Chi-na’s national intangible cultural heritage since 2011, it features the traditional Chinese culture, interesting and creative presentations and ingredients skilfully combined to fully express the food’s colour, aroma, flavour and texture – the four most important elements in the art of Chi-nese cooking.
为了使广州的美食爱好者更深入地了解并品尝到地道的孔府佳宴，广州香格里拉大酒店特邀来自曲阜香格里拉大酒店的中餐行政总厨刘海洋师傅客座夏宫。刘师傅是地道的曲阜人，拥有超过十五年的从业经验，师从孔府菜非物质文化遗产传承人彭文瑜，他将与夏宫美食团队一道，从选料、刀工、烹饪过程及火候控制等环节严格把控，将香格里拉的烹饪技法与孔门传统技艺相结合，为食客们呈献多道孔府招牌菜式，包括：六艺冷菜、知者不惑、诗礼银杏和农家大丰收等；特别值得一提的是：
Chef Liu Haiyang, originally from Qufu, has over 15 years of culinary experience. He trained under Peng Wenyu, a descendant of the Kong mansion chef. Together with Chef Chan and his culinary team, Chef Liu will provide the cooking directions and lead all the steps, from ingredi-ent selection to the cutting technique and cooking process, to let the guests immerse in the au-thentic Confucian cuisine and unique dining experience. At the same time, guests can enjoy the culture and history of Confucius cuisine extensively and deeply. The signature dishes include the ‘Six Arts’ Cold Appetisers, The Kirin Imperial Book, Wisdom-Free Perplexity, ‘Gingko’ Poetry Rites, Farm-Style Pancakes served with Four Condiments and the following:
孔府酱香坛子肉 | Braised Pork in Crock
“割不正，不食” 选自《论语·乡党》，儒家文化提倡言行举止都要合乎礼节，法制。
‘He did not eat the meat which was not cut properly…’ The Analects of Confucius advocate prop-er etiquette and follow the rule of law.
此菜是刘师傅在遵从传统的基础上创新而成的招牌菜肴。选用上等五花肉切成齐整的方块，以曲阜当地的孔府家酒、花雕酒还有冰糖，加虫草花、干雪菜及多种秘制香料，经四小时的慢火煲制而成。出品方正，鲜而不肥腻，还带着些许酒香。
The dish is made up of pork cubes, local Confucian family liquor, huadiao wine, rock sugar, cordyceps flowers, salted vegetables and a variety of secret spices. It is simmered over low heat for around four hours till the meat tastes delicious, but not fatty, and is infused with the wine’s aroma.
孔府三套汤 | Kong Family Mansion’s ‘Three Ingredients’ Soup
“三番清叹取琼浆，套套程式有醇香。汤鲜香飘九天外，美羹请来贵宾尝”
‘The freshest of aromas and flavour drift far away, bringing the delicious soup to the esteemed guests.’
孔府菜中的特色美味。该菜式选用母鸡、鸭和猪肘，经三次反复吊制，经八小时炖成，故以此得名。为保证汤的鲜美，刘师傅选用放养在山野林间的山东笨鸡，肉质劲道鲜美；炖汤的水是来自圣尼山的山泉水，味道甘甜，配合特制紫砂壶，良好的密闭性使得炖出的汤膳温润且鲜美。
The ‘Three Ingredients’ Soup is a special and unique dish in Confucian cuisine, which is best known for its well-seasoned soup. The soup uses three main ingredients – chicken, duck and pig trotters. The cooking and simmering processes to make the soup have to be repeated three times, hence, the name. It represents mastery of the soup-making skills in Confucian cuisine, and chefs who were not from the Confucius Culinary School would never know the special techniques re-quired.
麒麟御书 | The Kirin Imperial Book
“水精之子，系衰周而素王。”
‘From a defeated kingdom rose a new emperor – a spiritual leader’.
此菜选用淡水鲈鱼为原料，将鱼皮炸制而成，炸制后的鱼皮形似麒麟皮。在中国古传说中，麒麟是一种稀有的具有鳞片的独角兽，它的出现预示着智者或杰出领导者即将出现。因此，这个美丽的菜品被命名为麒麟御书。
This dish uses freshwater bass as the ingredient, and the fish skin is fried into the shape of the skin of the kirin, a mythical Chinese creature described in some legends as a rare unicorn with scales which appears with the imminent arrival or the passing of a wise sage or an illustrious ruler. Hence, the name of this beautifully presented dish, The Kirin Imperial Book.
鲁壁藏书 | Lu Wall’s Hidden Collection
“志于道，据于德，依于仁，游于艺。” 秦王焚书坑儒时，孔子第九代孙将《尚书》、《礼》、《论语》等书藏于孔子故宅墙壁内，使这些经典的书才得以保存。
‘To be a truly virtuous person or to live with dignity, you need to be determined about your life’s direction, which should be the pursuit of a good cause; you need to possess good virtues, you need to act with benevolence and compassion, and you need to practice the Six Arts.’
此菜选用切成丝的春卷皮包裹虾肉制作而成，口感酥脆、口味鲜香。
This dish is designed to have prawns placed (or hidden) in a wrapping of thin spring roll, deep-fried to a crispy finish – fresh, fragrant and delicious.
广州香格里拉大酒店副总裁兼总经理刘荣良先生表示：“延续去年活动的成功，我们很高兴将这承载着中国千年历史文化的诗礼美馔带到同样以其历史和美食著称的广州，这不仅是一场美食的品鉴，更是一场文化与历史的欣赏。”
‘Continue on the success of last year, we are pleased to bring this poetic cuisine which reflects China’s centuries-old history to Guangzhou, the city well-renowned as its culture and cuisine, it is not only about enjoying the gourmet itself, but also appreciating the culture and history’, said by Patrick Low, vice president and general manager of Shangri-La Hotel, Guangzhou.
“孔府佳宴，诗礼美馔”文化美食推广
The Confucius Culture and Cuisine Promotion
2019年8月3日至9日
Available from 3rd to 9th August 2019
人民币688元每席（3-4位）
Set Menu for 3-4ppl at CNY688*
人民币1,088元每席（5-6位）
Set Menu for 5-6ppl at CNY1,088*
在酒店大堂每日为广州宾客呈献尼山圣境的古乐舞文化表演
A historical and cultural performance is organised by the Qufu Culture and Travel Bureau daily at hotel lobby
*以上价格需另加收10%的服务费及在上述价格与服务费总额上计征的增值税。
*10% Service Tax and VAT excluded.
广州香格里拉大酒
Shangri-La Hotel, Guangzhou
夏宫中餐厅
Summer Palace Chinese Restaurant
Tel: +8620-8917 6498
Email: fbreservation.slpg@shangri-la.com
