www射-国产免费一级-欧美福利-亚洲成人福利-成人一区在线观看-亚州成人

Global EditionASIA 中文雙語Fran?ais
Lifestyle
Home / Food

Innovation heats up classic cuisine

Award-winning chef breathes new life into complex, forgotten dishes to cater to contemporary foodies' tastes, Li Yingxue reports.

By Li Yingxue | China Daily | Updated: 2025-06-02 08:57
Share
Share - WeChat
Chef Homan Tsui's signature Double-boiled Sea Whelk Soup. [Photo provided to China Daily]

Devoted to the kitchen

Born and raised in Hong Kong, Tsui began working in kitchens at age 15 during summer breaks, boosting his interest in the culinary world. Over nearly 30 years, he has devoted himself to the kitchen.

After learning the art of dim sum, Cantonese, and Chaozhou cuisine in Hong Kong, he spent 13 years working in a local restaurant. He joined the Imperial Court restaurant in 2012, and 13 years later, he's still there.

At the restaurant, Tsui has revived many traditional Lingnan recipes with a fresh approach. His philosophy combines preserving traditional handmade Lingnan techniques with innovation.

"Whether Hong Kong, Macao or the Chinese mainland, the Cantonese dining scene is fiercely competitive. I wanted to set myself apart through handcrafted dishes, because the harder something is to make, the fewer people are willing to do it," he says.

Tsui's signature dish, Braised Partridge Porridge. [Photo provided to China Daily]

"Traditional craftsmanship deserves to be passed on. Some chefs may have worked for years, but they don't understand the old ways. I want to give these classic dishes new life."

That said, Tsui doesn't believe every traditional dish should be reinvented. In his opinion, each cuisine has elements that should be preserved and others ripe for innovation, be it ingredients, flavors or techniques. His focus on innovation lies mainly in seasonality and consistency.

"Times have changed. Some ingredients have become more expensive, and fewer people are skilled in traditional techniques, increasing the cost of handmade dishes.

"I invest time in research without worrying about cost. Once I've perfected a dish, I serve it within what I can manage. For a reinvented classic to work, my team must be able to deliver it consistently."

To Tsui, Lingnan cuisine is defined by its constant evolution, which tests a chef's true skills. "Doing something well today doesn't guarantee it will be the same tomorrow, so I adjust my techniques based on guest feedback and preferences."

Many of his dishes continuously evolve in flavor, technique and presentation. "Taste alone won't anchor a memory," Tsui says. "Guests can feel the care and thought you put into a dish. That's what stays with them."

Most Popular
Top
BACK TO THE TOP
English
Copyright 1995 - . All rights reserved. The content (including but not limited to text, photo, multimedia information, etc) published in this site belongs to China Daily Information Co (CDIC). Without written authorization from CDIC, such content shall not be republished or used in any form. Note: Browsers with 1024*768 or higher resolution are suggested for this site.
License for publishing multimedia online 0108263

Registration Number: 130349
FOLLOW US
 
主站蜘蛛池模板: 久久综合久美利坚合众国 | 中国国语毛片免费观看视频 | 中文字幕日韩有码 | 最新更新国内自拍视频 | 亚洲在线免费免费观看视频 | 成人免费午夜视频 | a级日韩乱理伦片在线观看 a级特黄毛片免费观看 | 在线观看的毛片 | 美女毛片在线观看 | 成人老司机深夜福利久久 | 玖草在线资源 | 免费一级做a爰片久久毛片 免费一级做a爰片性色毛片 | 波多野结衣3女同在线观看 波多野结衣aⅴ在线 | 99久久精品免费看国产四区 | 亚洲第一黄色网 | 香蕉久久国产 | 免费欧洲毛片a级视频 | 天海翼精品久久中文字幕 | 日日摸夜夜搂人人要 | 亚洲天堂视频网 | 福利岛国深夜在线 | 一色屋成人免费精品网 | 亚洲日本在线观看视频 | 在线视频 国产交换 | 色老久久精品偷偷鲁一区 | 美女成人网 | 毛片中文字幕 | 免费男女视频 | 一区二区三区免费精品视频 | 精品欧美一区二区三区免费观看 | 手机看片自拍日韩日韩高清 | 日本一级~片免费永久 | 日韩毛片高清免费 | 日韩中文字幕免费观看 | 亚洲国产日产韩国欧美综合 | 日本免费二区三区久久 | 九九全国免费视频 | 中文字幕日韩一区二区不卡 | 免费看a网站 | 日韩美女视频在线观看 | 国产精品亚洲综合网站 |