Chef Liu de­lights taste buds at Bei­jing Mar­riott Ho­tel North­east

Global Times – Metro Beijing - - ENTERPRISE - By Clau­dine Housen

The dog days of sum­mer are here, and Chef Liu Cun­shuang (Ace Liu) at the Bei­jing Mar­riott Ho­tel North­east has got you cov­ered. Why suf­fer in the heat when you can sit in the cool and quiet sur­round­ings of the Mar­riott’s restau­rant and en­joy re­fresh­ing Can­tonese in­spired dishes?

Hail­ing from Guangzhou in Guang­dong Prov­ince, for­merly known as Can­ton, Chef Liu is the new­est ad­di­tion to the Bei­jing Mar­riott Ho­tel North­east’s ca­pa­ble staff. Us­ing his ex­per­tise in Can­tonese cui­sine, he has fash­ioned a new sum­mer menu, in­clud­ing deca­dent blue­berry yogurt made fresh ev­ery day from the best in­gre­di­ents, which nour­ishes and re­freshes the body dur­ing the op­pres­sive sum­mer heat.

Chef Liu comes to the ta­ble with a wealth of knowl­edge that spans more than 20 years in some of the most pres­ti­gious ho­tels in China, in­clud­ing the Mar­riott Shen­zhen and Shangri La in Guang­dong. Ev­ery dish on his menu has health prop­er­ties from skin re­ju­ve­na­tion to cool­ing and re­fresh­ing el­e­ments from the white car­rots and other de­li­cious veg­etable and meat dishes.

Each dish is made with the high- est qual­ity in­gre­di­ents, the ma­jor­ity of which are sourced lo­cally and prop­er­ties by the chef him­self.

Ac­cord­ing to Chef Liu, when con­cep­tu­al­iz­ing each dish, he makes sure com­bin­ing taste and ap­pear­ance. He said at least 70 per­cent of each of his cre­ations is healthy, while the re­main­ing 30 per­cent is based on taste and over­all pre­sen­ta­tion. When asked why he does not pre­pare strictly Can­tonese food, Chef Liu said he wanted to give guests a wider va­ri­ety of dishes with all the

“I have to make sure each dish is nu­tri­tious,” he said. “I have trav­eled to many parts of China and have tried dif­fer­ent types of food, so I know the vari en­cap­su­late in my dishes.”

In Chi­nese cui­sine, soup is al­ways the starter dur­ing a meal. It is the cur­tain raiser. It pre­pares the stom­ach and sets the stage for the guest to en­joy the meal to come. So, it is no sur­prise that soup has pride of place in Chi­nese cui­sine, es­pe­cially Can­tonese cui­sine.

One stand­out starter on the chef’s stock with pre­served veg­eta­bles and veg­etable broth that has high lev­els of col­la­gen and other healthy prop­er­ties, meat and smooth light broth. Cooked to per­fec­tion, it is ap­peal­ing to the taste buds and not too heavy to over­power the meal.

Af­ter the starter and the main course, which in­cludes pork, chicken and other seafood dishes, guests must try one of Chef Liu’s sig­na­ture yo­gurts. Made fresh ev­ery morn­ing and served in the af­ter­noon, the yogurt is the per­fect bal­ance be­tween sweet and sour and re­freshes as it cleanses the palate. No meal is com­plete with­out it. Ask for the blue­berry yogurt. It is a crowd fa­vorite.

For Chef Liu, food is more than just of life.”

“I se­lect my dishes to give guests the feel­ing and com­radery of home when they eat in my restau­rant,” he said, and any guest to his restau­rant is

sure to agree.

Photo: Cour­tesy of Bei­jing Mar­riott Ho­tel North­east

Chef Liu Cun­shuang at Bei­jing Mar­riott Ho­tel North­east

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