LED by Chinese executive chef Guo Chaojin, the culinary team at the Camilla Chinese restaurant at Shenzhen Marriott Hotel Golden Bay has curated an extravagant menu of Chiu Chow dishes, which preserves the heritages of the Chiu Chow cuisine and incorporates innovative cooking concepts.

A 13-course dinner was held last weekend at the restaurant, where invited guests enjoyed the authentic Chiu Chow delicacies paired with selected French wines while appreciating the 400-year-old Chiu Chow opera, thus indulging in a refreshing and unforgettable “Chiu Chow night” by the beautiful seaside.

Guo is a native of Chaoshan area, the birthplace of Chiu Chow cuisine. He has more than 30 years of culinary experience and has dedicated himself to interpreting the original taste of ingredients with craftsmanship and making continuous innovations. Observing an adherence to the traditional taste of Chaozhou and the inheritance of folk home-style dishes, Guo has searched for high-quality ingredients and made constant cooking innovations while respecting and promoting the charm of traditional Chinese food culture.

The marinated goose liver in Chenghai style makes use of goose liver from the famous lion’s-head goose produced in Chenghai and is a representative Chiu Chow dish. Based on traditional techniques, Guo explores and innovates the technique of brining goose, and the dish is tasty but not fishy.

For the soup, the double-boiled pork with Teochew olives and Chinese herbs is a must-try. Teochew olives, which feature a rich fruity aroma of bitterness and sweetness, are possibly used only by the Chaoshan people as an indispensable taste. The soup has a bright, fresh and nourishing taste, and is healthy for all seasons.

Also recommended is the steamed sea urchin with winter melon.Sea urchin is a special feature of Shenzhen’s Dapeng and is loved by a majority of diners. This dish is made with local sea urchin, winter melon and egg white, tastes fresh and sweet and relieves the summer heat.

Other highlights of the menu include the Hakka-style salt baked chicken; sautéed squid, scallop, shrimp with preserved vegetables; pan-fried butterfish; and mashed taro in steamed pumpkin.

(Tang Li)