Passages of Spring: Four Seasons Hotel Guangzhou Unveils a Limited-Time Gastronomic Prelude

As the gentle winds of Lingnan usher in the season of renewal, the high‑altitude fields of Yunnan awaken with their most delicate and fleeting treasures, now showcased at Yu Yue Heen at Four Seasons Hotel Guangzhou. From March to May, a symphony of seasonal ingredients reach their precise moment of perfection: tender toon shoots, crisp Yunnan baby squash, earthy morels, and smooth golden ear fungus. Yu Yue Heen have curated a limited-time tasting menu that captures the very essence of the season’s journey from mountain to table.

While rooted in the timeless techniques of Cantonese cuisine, the culinary team allows the pure, innate flavours of these exceptional spring ingredients to speak for themselves.

Water Bamboo with Shrimp Roe opens with a gesture of gentle clarity. Tender water bamboo is carved into the shape of calligraphy brushes, then slowly simmered in a refined broth of chicken and clam juice. A finishing touch of premium shrimp roe awakens the palate, its subtle salinity writing the first verse of spring on the tongue. Shaped like a thumb, Yunnan Caigua carries a whisper of natural bitterness. The chef hollows the caigua, filling it with sweet, crunchy water chestnuts before a light, tangy vinaigrette transforms the dish, leaving only a clean, lingering sweetness.

Double-boiled Chicken Soup with Scallop and Goji Leaf is inspired by a Huaiyang classic yet interpreted through a Cantonese lens. Fresh scallops are finely minced and simmered for two hours. The resulting broth is richly savoury yet crystal clear. The addition of goji leaf, a staple in Cantonese spring households, lends a subtle, cleansing bitterness that balances the depth of the meat and the sweetness of the sea.

teamed Lobster with Sea Urchin, Shepherd’s Purse and Egg White is a bold, inventive creation for this spring feast. The chef gently stews shepherd’s purse, a green rarely seen in Cantonese cooking, in chicken broth to capture its singular freshness. This essence is then combined with a silky steamed egg custard, topped with sweet lobster and creamy sea urchin. Each spoonful delivers a harmonious interplay of textures and flavours.

Stir-Fried Golden Millet with Fresh Morel Mushrooms features plump, fragrant Yunnan morels, wok-fried with steamed golden millet, whose grains are distinct and pop with a texture reminiscent of caviar. The earthy aroma of the mushrooms permeates each pearl of millet, creating a dish of surprising lightness and depth.

The final chapter of this spring journey is written in sweetness. Qingtuan, a traditional glutinous rice ball enjoyed during the Qingming Festival, features a soft, chewy exterior that gives way to a fragrant peanut and black sesame filling, offering a quiet nod to the rhythm of the Chinese calendar. Sweet Water Chestnut Soup with Golden Ear Fungus and Osmanthus concludes the experience with quiet grace. Freshly pressed water chestnut juice is slowly simmered with Yunnan golden ear fungus. The result is a naturally sweet, subtly viscous soup that soothes and refreshes, like a gentle spring rain.

The seasonal menu is available until 15 May 2026. For reservations and details, visit the website or contact +86 (20) 8883 3366.