Cantonese fusion cuisine brings in influences from Japan and Europe

2022-07-26

A new take on Cantonese fusion cuisine has hit Taiwan. We spoke to a chef who’s reinventing sweet and sour pork ribs and other Cantonese classics. Some dishes combine Chinese and western cooking styles, while others take their inspiration from Japan.

Hokkaido scallops are garnished with a wisp of garlic mousse, sitting on a seat of Miqie eggplant. This marriage of several cuisines brings the salty eggplant and sweet scallop into sharp relief.

The meaty miqie eggplant is deep-fried until golden…

Then soaked in broth and fish sauce.

As soon as the scallops hit the pan, the room is full of the scent of the ocean. Both sides are fried to lock the sweet juices inside.

The mousse is made of fresh garlic, garlic flakes and egg yolk. It’s briefly roasted to bring out the flavor and then caviar provides the final garnish.

Wang Chien-jung
Chef
It’s a kind of fusion dish, because the scallops are done in a more western style, the dressing is made with lettuce, pumpkin and crushed garlic.

Next the chef serves a teapot. Inside, abalone and chicken, marinated for eight hours in Gongfu tea, much like it is in Japanese seafood broth or dobin mushi.

Or how about Zhenjiang-style vinegar ribs, finished in the deep-frier?

Zhenjiang vinegar and sugar are toasted by the chef until the sauce caramelizes, to create that sweet and sour kick.

Wang Chien-jung
Chef
I was just caramelizing it. That’s what sugar does under high temperatures. Then the sauce sticks immediately to the dish.

If you’re a fan of Cantonese cuisine, make sure to check out this new twist on the classics.

干貝融合米茄點綴蒜香醬鹹甜口感湧上舌尖

2022-07-26

吃干貝，除了兩面煎香，有主廚將干貝，融合日本的米茄，再點綴西式的蒜香醬，中西合併，另外也將熬了八小時的高湯，放進茶壺裡，吃來彷彿日式的土瓶蒸。

北海道干貝，點綴西式的蒜香醬，底下是日本的米茄，融合不同菜系作法，一口咬下，米茄鹹香，襯托干貝的鮮甜，兩種口感湧上舌尖。

肉質較厚的日本米茄，送入熱油，炸到金黃。

再吸收高湯、魚露醬汁。

主角干貝一碰到鐵板，海味立刻飄出來，兩面煎香，封住中心甜味。

擠上生蒜、蒜酥和蛋黃，做的蒜香醬，還要用烤爐喚醒香氣，最後用魚子醬，畫上句點。

[[副主廚王建榮]]
“算是一個融合菜，因為帶子(干貝)偏西式的料理方式，以沙拉、南瓜、蒜蓉調成的一個醬汁”

接下來上了一壺茶，裡面是師傅用九孔鮑、土雞肉，熬了8小時的功夫茶湯，喝來彷彿日式的土瓶蒸。

還有酸甜的鎮江醋排骨，蒸過的排骨，經過高溫油炸定型。

鎮江醋，加入砂糖，師傅加大火力，炒到焦化，吃來酸甜焦香。

[[副主廚王建榮]]
“我剛做的那是焦化的動作，因為糖在高溫會產生焦化，醬汁會在瞬間附著在食材上面”

廣東菜融合其他菜系，更有層次。