Dine like a Chi­nese em­peror at Ful­lon Ho­tels and Re­sorts in Oct.

The China Post - - ARTS -

It’s no longer a dream to dine like a Chi­nese em­peror, en­joy­ing del­i­ca­cies made for Em­press Dowa­ger Cixi, as Ful­lon Ho­tels and Re­sorts ( ) has in­vited Hil­ton Bei­jing Wang­fu­jing vis­it­ing chef Kong Delong ( ) to pro­mote their lim­ited edi­tion Cixi Ban­quet. Tai­wanese din­ers can get a taste of Bei­jing’s del­i­ca­cies and rel­ish Cixi’s fa­vorite tra­di­tional mu­sic and Bei­jing Opera shows. Take a blast into the past with a Qing Dy­nasty-themed ban­quet — only six events are open for reser­va­tion in North­ern and South­ern Tai­wan, with only five ta­bles avail­able at each event.

Ful­lon Ho­tels and Re­sorts’ ex­ec­u­tive chief Ah-chih-shih ( ) gave a brief history les­son, stat­ing that the Xian­feng Em­peror or­dered the Im­pe­rial Food ser­vice to cre­ate a spe­cial dish made just for Cixi in or­der to win her af­fec­tion: The dish made its de­but on Cixi’s birth­day. The court did not have such huge shrimp at that time, the chef ex­plained, and with Bei­jing’s ge­o­graph­i­cal lo­ca­tion si­t­u­ated in­land, only seafood orig­i­nat­ing from rivers was more abun­dant.

Ac­cord­ing to his­tor­i­cal doc­u­ments, ocean-borne shrimp were gath­ered into nets tied be­hind fish­ing boats and tugged back to Bei­jing by trav­el­ing up­stream on the Yel­low River, Ah-chihshih said. He also em­pha­sized that mod­ern restau­rants are plac­ing more im­por­tance on cul­tural-cre­ative ideas. What Ful­lon pro­motes is the art of telling the sto­ries be­hind the cui­sine, which em­pha­sizes the im­por­tance of cul­ture, as each dish in the Cixi Ban­quet has its own ori­gins and source.

The im­pe­rial cui­sine is con­sid­ered the most ex­trav­a­gant among the five Bei­jing cuisines, es­pe­cially in how the food is dis­played. Ful­lon Ho­tels and Re­sorts has in­vited Bei­jing’s fa­mous chef Kong Delong to col­lab­o­rate with ex­ec­u­tive chef Ah-chih-shih and ex­hibit their fine culi­nary skills.

To stay true to his­tor­i­cal ac­counts of the im­pe­rial court, Ful­lon Ho­tels and Re­sorts will recre­ate the in­ner fur­nish- ings of a Chi­nese Im­pe­rial Court, along with dragon-dec­o­rated pil­lars. Din­ers can wear a dragon robe, sit in the em­peror’s dragon seats and en­joy be­ing served by court ser­vants while ap­pre­ci­at­ing tra­di­tional per­for­mances.

The lim­ited edi­tion Cixi Ban­quet will be fea­tured at The Ful­lon Ho­tel Taipei from Oct. 16 to 17, Oct. 19 to 20 at Ful­lon Ho­tel Taoyuan and Oct. 22 to 23 at the Ful­lon Ho­tel Kaoh­si­ung. Each ta­ble of 10 costs NT$28,800 plus a 10per­cent ser­vice fee. Each diner will also get a lucky draw ticket and will be el­i­gi­ble to win a trip for two peo­ple to Bei­jing for four days and three nights, where they will stay at Hil­ton Bei­jing Wang­fu­jing. For more in­for­ma­tion, please call 0800-455-588.

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