Shangri-La Hotel, Guangzhou Presents the Rite-Confucius Family Cuisine and Culture at Summer Palace
Shangri-La Hotel, Guangzhou Presents the Rite-Confucius Family Cuisine and Culture at Summer Palace

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.

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.

“孔府佳宴,诗礼美馔”:孔府文化美食惊艳羊城 | Shangri-La Hotel, Guangzhou Presents the Rite-Confucius Family Cuisine and Culture at Summer Palace
“孔府佳宴,诗礼美馔”:孔府文化美食惊艳羊城 | Shangri-La Hotel, Guangzhou Presents the Rite-Confucius Family Cuisine and Culture at Summer Palace

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.

孔府酱香坛子肉 | Braised Pork in Crock
孔府酱香坛子肉 | Braised Pork in Crock

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
‘The freshest of aromas and flavour drift far away, bringing the delicious soup to the esteemed guests.’

孔府三套汤 | Kong Family Mansion’s ‘Three Ingredients’ Soup
孔府三套汤 | Kong Family Mansion’s ‘Three Ingredients’ Soup

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
‘From a defeated kingdom rose a new emperor – a spiritual leader’.

麒麟御书 | The Kirin Imperial Book
麒麟御书 | The Kirin Imperial Book

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.’

鲁壁藏书 | Lu Wall’s Hidden Collection
鲁壁藏书 | Lu Wall’s Hidden Collection

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.

‘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.

The Confucius Culture and Cuisine Promotion
Available from 3rd to 9th August 2019
Set Menu for 3-4ppl at CNY688*
Set Menu for 5-6ppl at CNY1,088*
A historical and cultural performance is organised by the Qufu Culture and Travel Bureau daily at hotel lobby

*10% Service Tax and VAT excluded.

Shangri-La Hotel, Guangzhou
Summer Palace Chinese Restaurant
Tel: +8620-8917 6498