来静安昆仑大酒店鲜筵餐厅，赴一场舌尖上的盛筵

收到静安昆仑大酒店邀请来拍摄这一期的《Heidi星厨房》时，我的心情完全可以用激动不已四个字来形容。这是22年前我来上海时所住的第一家酒店（当时属于另一家酒店品牌旗下），这家地标性的大酒店凝聚了一代上海人的记忆，可以说，几乎每位上海人，无论老少都久闻大名。如今，静安昆仑大酒店凭借其作为中国第一家按照国际标准打造的高端自主新品牌的地位，为来自世界各地的游客和商务人士提供高水准的国际服务和独具特色的待客之道。 

而在静安昆仑大酒店·鲜筵餐厅用餐的感受，也正如餐厅名字所蕴含的意义一般非同寻常——一场舌尖上的盛筵。与大多数以粤菜为特色的酒店餐厅不同，鲜筵餐厅博采众长，将中国四大名菜：川菜，沪菜，鲁菜和台州菜完美融合，为来此就餐的食客们提供了多样性的选择。

       看到这里，可能有不少人要问了：鲜筵餐厅里的中国名菜究竟有着怎样的风味特色？我们平时在家也能烧出这样的好菜吗？为了解开大家心中的困惑，我特别邀请到鲜筵餐厅总厨庞华就师傅来分享他最拿手的三种秘制酱汁以及制作方法。庞师傅曾获五星行政总厨奖和烹任大师奖。出身厨师世家的他拥有20多年的高端餐饮和酒店工作经历，先后在广东、杭州多家知名酒店及餐厅担任厨师长、行政总厨职位。可以说，庞师傅是一位真正的厨艺大师，在分享他的烹饪秘诀时也是一位非常优秀的老师，令人获益匪浅。

庞师傅传授的这三道酱汁用途多样，跟各种肉类，豆腐或者蔬菜搭配都是非常不错的。

如果你在家照着菜谱学着做了这几道菜，不妨再去鲜筵餐厅好好品尝一番庞师傅的手艺，你一定会发现，庞师傅所提供的这几道中国最有名、最美味的菜肴，绝对称得上是一场真正的味蕾盛筵。

馋嘴手抓羊排

这种辣汁酱好吃得令人容易上瘾。提前制作好，在冰箱中可以保存一周。羊排换成豆腐、牛肉、鸡肉搭配食用，甚至可以作为一碗面条的配料，也是非常美味的。

腐乳香酥骨

这个菜谱非常适合带骨肉，烧排骨很好吃，当然牛排也是一个不错的选择。我打算在烤肉架上试试这个做法。

枣香酥烤鸭

一只手托春饼，另一只手拿起一块鸭肉和脆皮，蘸上酱汁，放在春饼上，然后加上京葱丝、黄瓜条和哈密瓜条，将春饼卷起来吃。这种蘸酱搭配任何肉类都十分可口，我特别喜欢用油炸豆腐来代替烤鸭，因为豆腐是我最喜欢的一种素食替代品。

I was so excited to be invited to The Kunlun Jing An to film this episode of Heidi’s Star Kitchen. Over 22 years ago this was the first hotel I stayed at in Shanghai, (another chain of hotels at the time) It’s a landmark hotel, is known by every Shanghainese old and young, and now with the wonderful new branding of China’s first hotel chain of truly international calibre, The Kunlun Jing An is offering travellers and business people, high-end international service and care with local flair.

Dining at The Kunlun Jing An, Xian Yan restaurant is exactly as the name states; a FEAST. Unlike most hotel restaurants that focus on Cantonese cuisine, Xian Yan has taken four of the top Chinese cuisines: Sichuan, Shanghai, Lu cuisine, Peking Roast Duck, and put them under the one roof.

To help you become more familiar with the flavours of these areas and how you can incorporate them into your home cooking I asked Chef Pang Hua Jiu to share with us three of his secrets sauces and how to make them. Chef Pang has received the “Five Star Executive Chef” award and “Cooking Masters” Award. He grew up in a family of chefs and with over 20 years of experience in all 4 corners of China he truly is a master and the perfect teacher to share his insider tips.  

All three recipes can be used with a variety of meats, tofu and or vegetables.

Remember after you’ve try these fabulous recipes be sure to head down to Xian Yan restaurant and order them so you can compare. Chef Pang will serve you a truly unique meal of some of China’s most famed and delicious dishes.

Deep-Fried Lamb Chop With Peanut And Spicy Sauce

This sauce is seriously addictive and can be made in advance and kept for up to a week in the fridge. The lamb can be replaced with tofu, beef, chicken, or even served as a topping to a bowl of noodles. Delicious!

Deep-Fried Pork Ribs With Bean Curd Paste

This dish works best with meat cuts that have a bone, pork works well but beef would also be a great option. I’d love to try this recipe on the barbeque.

Roasted Beijing Duck

Hold the crepe in one hand, with the other pick up a piece of duck meat and skin and dip into sauce, place on crepe and then add a piece of scallion, cucumber and melon, wrap and eat. This dipping sauce is pretty good with any meat, I especially love replacing the duck with lightly fried tofu as it makes for a great vegetarian alternative.