Finding Classical Taste of InterContinental Shanghai Ruijin in First Cooperation Show between Grand Hotels Media and FM94.7

大酒店传媒与经典947合作首秀——瑞金洲际的经典

The Classical Private Cuisine program featuring music and food will soon be launched by Grand Hotels Media and FM94.7. Every Thursday afternoon, 5 p.m., since August, just tune in Relaxing Music of FM94.7, you can get access to the latest five-star hotel cuisine and culture with the host Ms. Hong Yun. In this issue, Grand Hotels Media has invited Ms. Lu Chun Feng, Dim Sum chef of InterContinental Shanghai Ruijin to join FM94.7, sharing her unique perspective towards the authentic old Shanghai taste in the world of music.

 

Speaking of the classical old restaurant with Shanghai aroma, Xin Yuan Lou is undoubtedly the top priority for many citizens. As a fine dining Chinese restaurant, Xin Yuan Lou occupies a red brick villa with French provincial style in InterContinental Shanghai Ruijin. A piece of quiet in the noise could be found when dining in the restaurant surrounded by the lush garden. The old Shanghai life will soon come to your mind in a pot of tea and exquisite delicacies.

 

In this issue, Grand Hotels Media has the great honor to invite Ms. Lu Chun Feng, Dim Sum chef of InterContinental Shanghai Ruijin and the receiver of Shanghai Craftsman nomination as the special guest of FM 94.7. As an apprentice of pastry master Gong Hui Ying (Gong aunt) and a native of Shanghai, Ms. Lu has a strong determination to share the authentic old Shanghai taste with more guests. Her dedication to high-quality has helped her to create a collection of seasonal delicacies using the freshest ingredients.

 

Among these seasonal delicacies, her most famous one is Ruijin walnut crisp. Alike its name, the pastry has a very vivid walnut figure with walnut kernel stuffing. A small bite can make you totally indulge in its crisp taste and fragrant smell. The perfect combination of delicate figure and delicious taste can definitely fulfill the desire of any appetite.  

 

The recipe and making method of Ruijin walnut crisp is dainty and exquisite. From Ms. Lu’s sharing, Grand Hotels Media has the privilege to learn its procedure as below.

 

1. Crush the oil out of walnut and knead it into a ball.

2. Select quality flour to make pastry and dough, kneading them into a ball.

3. Add walnut ball inside as the stuffing.

4. Make protruding part and surrounding pattern by special pincer.

5. Put into the oven of 220 degree to bake for 20 minutes.

 

In addition, a great variety of pastries are also worth to try in InterContinental Shanghai Ruijin. Which hotel will join FM94.7 next time? What kind of famous pastries and delicacies will be shared with listeners and readers? Let’s look forward together! (Cooperation Hotline: 02150596130*604 )  

 

 

大酒店传媒与经典947（广播频率FM94.7）2017年重磅合作推出的音乐类美食节目——经典私房菜即将开播。今年8月起，每周四下午5点，锁定FM94.7《轻松乐逍遥》栏目，与主持人洪韵一起，共同聆听五星高品质酒店的美食文化及当季最热的酒店美食索引吧。本期，大酒店传媒诚邀上海瑞金洲际酒店的陆春凤大师做客经典947，共谈音乐与美食。

 

本年度最能勾起人们的老上海情怀的餐厅，毫无疑问，当数馨源楼了。这栋位于瑞金洲际酒店内的中餐厅，所在地乃瑞金主楼旁的老式洋房内。闹中取静的葱郁花园环抱整座餐厅，于此烹一壶清茶，佐几碟点心，入口入眼满是老上海风情。

 

本期大酒店传媒有幸邀请到了特殊嘉宾——荣获首批“上海工匠提名奖”的馨源楼中点厨师陆春凤女士做客经典947。作为传奇国宴点心大师龚惠英的“关门弟子”以及土生土长的上海人，陆春凤女士对老上海味道有着近乎偏执的追求，致力以工匠精神，成就瑞金名点的经典美味。

 

众多瑞金点心中，最出名的当属瑞金核桃酥了，瑞金核桃酥名如其形，外皮上用夹子夹出非常逼真的花纹，惟妙惟肖，足以乱真，内馅是核桃仁，香脆松化，口味滋糯，桃仁清香，可谓形味俱佳，令人叫绝。

而核桃酥的制作方法亦十分考究，本期，《大酒店》有幸从陆春凤大师口中学习到了具体的制作流程，现分享如下：

 

1. 将核桃压碎，把油压出来捏成团。

2. 选择上等面粉制作干油酥和水油面，并揉成团。

3. 加入核桃团做馅。

4. 用花钳夹出中间的突起部分和周边花纹。

5. 放入220度烤箱烤制20分钟即可。

 

除此之外，瑞金洲际酒店的许多名点亦值得一试哦。不知道下一次，大酒店传媒又将与哪家酒店共同做客经典947，给各位听众和读者朋友们分享自家酒店的名点美食呢？让我们共同期待吧。（酒店合作热线: 021 5059 6130*604 ）