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Chinese Eatery Wows Visitors CHINA DAILY HONG KONG EDITION Friday, July 20, 2018 Dining | LIFE 23 Chinese eatery wows visitors USHUAIA, Argentina — The Chinese restaurant, Bam­ boo, located in the southern Argentine city of Ushuaia, is the southernmost Chinese res­ taurant in the world. From its location at what can be considered the end of the world, its flavors delight locals and tourists alike who arrive here attracted by word­ of­mouth recommendations. Ushuaia, capital of Argenti­ na’s southernmost province of Tierra del Fuego, is celebrated for its exquisite gastronomy that draws its ingredients from the sea including king crab and hake. Another of the area’s spe­ cialties is Fuegian lamb. Thanks to the locals’ work on the pasture that the animals graze on, and helped in a large part by the marine air, the meat from these animals is widely considered to be some of the most delicious — as well as lowest in fat — in the world. These delicacies are availa­ ble all year around and, although there are restaurants that specialize in their prepa­ ration, you can find the dish at any of the city’s restaurants, including Bamboo. Bamboo opened three years FIVE OF THE BEST ago and holds the award for being the southernmost Chi­ nese restaurant in the world. To ensure it offers up the authentic tastes of the Central Plains, a new Beijing Here you can sample inter­ national haute cuisine as well eatery has recruited all its chefs from the same small village in Henan, Li Yingxue reports. as the special of the day, which is prepared for the thousands of tourists who ao Cao, the emperor of years that is made up of 24 differ­ make their way to Ushuaia the state of Wei during ent soup dishes. every year, many of them Chi­ the Three Kingdoms This sliced radish broth has a nese, on a layover on their period (AD 220­280) is taste similar to bird’s nest soup, way to the Antarctic Peninsu­ Cnow wearing a cardigan, plaid and its rich flavor permeates the la, located about 1,000 kilo­ pants, sneakers and a pair of slices of carrot, ham, mushrooms meters to the south. glasses. and many other ingredients con­ Qu Guiqiu, the restaurant The image of the Chinese war­ tained in the dish. owner, known among friends lord who once conquered the Mudanyancai is listed as one of as Daniela, says: “It is the only Central Plains has now been the top 10 dishes from Henan. The Chinese restaurant in the city redesigned as the logo for The Five also offers two other dishes at the end of the world. Five, a newly opened restaurant from this list — stir­fried spicy and “We are open nine months at WF Central in the Wangfujing sour fish tripe and braised sea out of the year, except for area of Beijing, which has the bass with crispy noodles. April, May and June when the Chinese name of Zhongyuan­ Steamed vegetable cake is family goes on vacation to Chi­ shitang (Central Plains Canteen). another dish that can only be na,” she says. Co­founded by Gao Ran and found in Henan eateries. Made “During the summer we Yu Yang, together with designer from sliced potato, carrot and serve a lot of tourists and Patrick Yip and catering promot­ crown daisies, they are covered countrymen, and in winter it’s er Leo Wu, The Five focuses on in flour before being steamed. more locals,” Daniela says. food from the Central Plains, Distinctive regional snacks In the day to day work, she mostly Henan cuisine. like fried noodle pancakes, tripe relies on the help and support With colanders hanging from skewers, stir­fried bean jelly, from cook Xiao Huijun and the ceiling and bamboo baskets fried pork buns and steamed her husband, Shang Jiabin, placed artfully on the shelves, the meat dumplings can also be who strive to provide the best design of Five is based on ele­ The newly opened restaurant in Beijing, The Five, or Zhongyuanshitang, offers distinctive regional dishes from found at The Five. service to friends and stran­ ments taken from everyday life the Central Plains, mostly the cuisine of Henan province. PHOTOS PROVIDED TO CHINA DAILY Lamb rock broth noodles is gers alike. for people in Henan province, another signature dish. Made Although China may be geo­ albeit with a contemporary twist. with goat’s brains and bones and graphically very far away from “Cao was also a gastronome namely color, smell, taste, shape catering — most men work as pork ribs, the soup is cooked for Argentina, the restaurant who wrote a culinary book titled and texture. If you go cooks, while the women help over four hours using more than bridges the gap by merging Sishishizhi, a book about ingre­ Growing up in Henan until he with serving,” Gao says. 20 traditional Chinese herbs. the culinary tastes of Asia and dients and their places of origin moved abroad to study at the age 11:00 am­9:30 pm, Monday to “Around 70 percent of Zhou­ Traditional desserts like mixing them with the local fla­ which greatly influence Henan of 18, Gao found he missed the Friday; 10:30 am­10 pm, Satur­ zhuang people share the sur­ almond soup, osmanthus jelly vors. cuisine. So we picked him to flavors of home. The Five is Gao day and Sunday. 401B WF name, Xiao — and so do all our and tofu pudding are a great fin­ So, nestled on a street cor­ appear on our logo,” says Gao. and Yu’s second foray after open­ Central, No 269 Wangfujing chefs.” ish to a meal at the restaurant, ner in Ushuaia, where San The logo also includes the ing a simple noodle restaurant in Dajie, Dongcheng district, As well as providing classic together with Maojian green tea Martin Avenue meets Argenti­ image of a deer, which diners can 2015 called Mianhetang, which Beijing. 010­8620­2401. Henan dishes, The Five also from Henan’s Xinyang. na Antarctica street, in the find at the bottom of their empty also specialized in Henan cuisine. serves up authentic Henan street Only one kind of baijiu (white southernmost reaches of soup bowls. “This is because one of Having turned down several snacks. Mudanyancai (radish liquor) is available at The Five, South America, Bamboo offers Cao’s poems mentions him hear­ investors, Gao and Yu decided to soup with vegetables and Chi­ Du Kang, of which Cao Cao once the faraway flavors of Dalian, a ing deer calls as he ate,” says Gao. close the first restaurant and sine is not fashionable,” says Gao. nese ham) is a dish that has to be poetically wrote: “What can Chinese city in the northeast­ As Gao sees it, the concept concentrate on developing the All the chefs in the restaurant preordered because of its prepa­ unravel these sorrows of mine? ern province of Liaoning — behind The Five can be inter­ modern flair of The Five as a plat­ were recruited from the same ration time. It’s one of the most Only by drowning in Du Kang and a welcome taste of home preted as either the five basic fla­ form to promote Henan cuisine. small village in Henan province, important dishes served at the wine.” for some visitors to this vors — sweet, sour, bitter, spicy “We wanted it to be small and Zhouzhuang in Xiuwu county. Luoyang Water Banquet (Luoy­ remote locale. and salty — or the five elements intimate, as people usually have “Ninety percent of the people in ang Shuixi), a local custom that Contact the writer at that combine to make a dish, the impression that Henan cui­ that village are in the business of dates back more than a thousand [email protected] XINHUA Eat beat New ways to arugula and Parmesan cious taste. High quality brunch cheese, beef tataki with pick­ West Building 2, Langfang Perched high above the city on Meat Mate led daikon, and tomahawk toutiao, No 21 Yard, Meishi the 80th floor of China World Meat Mate threw its first steak with Asian herb butter. road, Xicheng district, Beijing. Tower, The Lounge provides Open Day at its Sanyuanqiao Wine experts and cheese spe­ 010­ 6316­9199. an elegant setting to relax for a brunch in July, developing a cialists are on hand to intro­ hearty brunch, including buf­ new lifestyle around ice fresh duce the pairing of red wine Seafood fet, entree, starter and main Australian beef. Beef steak is and cheese with different fla­ course — costing 398 yuan no longer just grilled with salt vors of beef. The Open Day spectacular ($60) with the option of free and pepper. Chef Hoffmann will continue to show off options with one Chinese, Jap­ With spectacular views of the cy hot pot) with conch, flowing house wine, Cham­ Christian presents various more ways to enjoy the beau­ anese or Western style staple capital’s skyline, Sanwutang shrimp, Argentina red shrimp pagne and cocktails for an ways of cooking beef depend­ ty of beef. food — rice and miso soup, Kitchen focuses on serving up and many other ingredients. extra 100 yuan. Siberian stur­ ing on the different cuts — N29, Phoenix Shopping meat bun and soymilk, or authentic Beijing cuisine and Gao has developed a special geon caviar with sago squid oxtail salad, beef tartar crost­ Arcade, Chaoyang district, bread and Americano coffee. a flavor of Southeast Asia. flavor of sauce that is both ink cracker, sour cream and ini, beef carpaccio filled with Beijing. 010­5625­5588. Various salads are available at From June 25, each Monday pungent and piquant.
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