Experience cultural heritage through food

Whenever the holidays are overdue, I have to worry about where to go with my family for festivals/celebrations. After all, there are more than ten people. It is not easy to have good food and a convenient location. Do you all have similar worries? Recently, I tasted the "Nine Great Guilds Sharing Banquet", which is a "non-heritage" hospitality at Tokio Hin. It's called an intangible cultural heritage menu, and each dish contains elements of intangible cultural heritage, such as food preparation/traditional handicrafts, etc... The first dish was a large platter of Chao Cantonese dim sum served on a copper plate. When it was served to the table, everyone was already giggling and excited. Smoked hoof, goose wings, goose paws, precious liver, stewed tofu and stewed eggs are straightforward dishes prepared with Teochew stewed food making techniques. The stew is mellow and slightly sweet, and every food is very tasty. Shrimp balls stir-fried with soy sauce Of course, shrimp balls and other ingredients are much superior. This dish highlights the technique of soy sauce brewing and pickle making, giving the crisp and bouncy shrimp balls an extra tempting aroma. The soup set in this set is old duck soup stewed with chan pi, barley and winter melon. I haven't tasted this soup for a long time. In the hot weather, drink good things to relieve heat and dampness. It is sweet and sweet, but also makes people feel comfortable. The subsequent winter asparagus mushrooms, oyster and bean curd pork belly is obviously a tribute to the skill of drying. Winter asparagus, oyster mushrooms, mushrooms and fat and lean, melting pork belly, very seasoned but not salty, perfect with rice. This dish must be served in a big bag to be delicious. The original cage lotus eel sauce is another rare dish, which brings out the two elements of steamer making technique and bean curd making technique at once. The white eel, with bouncy meat and refreshing skin, is surrounded by the rich and fragrant bean curd flavor. There is no trace of earthiness, and the soybean sauce is also a good dish to go with rice. I have never been fond of asparagus shell fish, but it has become more and more difficult to taste this fish in the market. The golden and crispy asparagus shell, the meat remains tender and fresh, I folded and folded without hesitation, it is really irresistible delicious. In addition to the old duck soup just now, we also came to the casserole yellow wine and white wonton chicken. Wonton making is the art of non-heritage. A large pot of delicious chicken soup is nourishing enough. However, two bowls of soup in my stomach was really filling. Fortunately, the single-tailed baked Spanish Duroc pork chop rice was served in small portions. The baked pork, which deeply represents Hong Kong's food culture, not only becomes exquisite and refined, but also mixed with broccoli puree to bring out the fragrance, which shows the master's attentiveness. The last two desserts, including the sparrow-shaped mille-feuille cake and the nostalgic walnut pastry, are a wonderful touch. Needless to say, I believe everyone has guessed that the art of making sparrows is Hong Kong's intangible cultural heritage Sweet cream filling, fluffy walnut pastry, this meal is really perfect. This package is available until September 30~ Restaurant information: The Imperial Palace 3/F, Tokio Hotel, 193 Prince Edward Road West, Mong Kok #foodguide