Jin Jing Ge at Four Seasons Hotel Suzhou Unveils “Passages of Spring,” A Celebration of Jiangnan’s Finest Seasonal Ingredients

As spring awakens, Jin Jing Ge, the Chinese restaurant at Four Seasons Hotel Suzhou, welcomes the season with a culinary journey inspired by the misty landscapes of Jiangnan. Guided by the timeless principle of eating with the seasons, Executive Chinese Chef Charles Zhang leads the charge, venturing into the mountains, fields, and lakes of the region to capture the essence of spring. The result is a menu that speaks to the land and its waters, honouring the true flavours of the season.

Craftsmanship as a Foundation: Where Tradition Meets Innovation

The culinary identity of Jin Jing Ge is rooted in Executive Chinese Chef Charles Zhang. Hailing from Sanlin in Shanghai’s Pudong district, Chef Charles trained under a renowned master and possesses a deep command of the Jiangnan culinary tradition. His philosophy of artisanship embodies both reverence for time-honoured techniques and a profound understanding of local terroir, allowing his dishes to evolve with the rhythm of the seasons. Guided by the principle of seeking flavours from nature, respecting heaven and loving the land, the Jin Jing Ge team regards Jiangnan as a natural larder. Since the start of the year, Chef Charles has led his team across mountains, fields, and lakes to carefully source the finest spring ingredients: bamboo shoots freshly broken from the soil, wild shepherd’s purse just emerging in the fields, the aromatic toon buds and Indian aster, along with plump broad beans and crystal-crisp river shrimp. Each ingredient is marked with the essence of spring, speaking to the land’s genuine bounty.

A Gathering of Spring Flavours: Art on the Plate

This spring, Jin Jing Ge presents a selection of dishes that bring together local ingredients and refined techniques, each capturing the spirit of the season.

• Steamed Duck with Fish Maw, Conpoy, Shepherd’s Purse and Bamboo Shoot - Drawing inspiration from the Qing Dynasty culinary classic Duck Hash in Yuan Mei’s Suiyuan Shidan - a Qing Dynasty culinary classic that systematically records Chinese cooking philosophy and techniques that remain influential in fine dining today, the chef reinterprets this heritage dish with the refined technique of Jiangnan style “Braised Shredded Delicacies.” Premium ingredients including Jinhua ham, fish maw, and bamboo shoots are meticulously layered, and for spring, the composition is delicately accented with shepherd’s purse, introducing a note of seasonal freshness and subtle elegance.
• Chilled Marinated Spotted Prawns with Chinese Toons, Soy Cheese - The season’s prized Chinese toon is gently infused into oil, which settles at the bottom of the bowl. Layered above are smooth soy cheese and marinated prawns that open like peonies. The result is a vibrant, delicately layered starter that sets the tone for the meal.
• Poached Snails with Artemisia Selengensis and Spring Bamboo Shoots - This dish is Chef Zhang’s tribute to spring in Jiangnan. Crisp bamboo shoots represent the earth, fragrant artemisia brings a taste of the wild, and tender snails from Lake Tai offer a hint of freshwater bounty. Together, they form a composition of textures and flavours. Preparing the snails requires a steady hand—each one is carefully removed whole, much like the meticulous artistry of Suzhou embroidery, weaving the region’s attention to detail into every bite.
• Pork Consommé, Bean Curd with Bird’s Nest, Garden Greens, Bamboo Shoots and Preserved Pork - Inspired by the classic Jiangnan dish Yan Du Xian, this version transforms the original into a crystal-clear consommé that is both light and deeply savoury. Fresh chrysanthemum greens add a touch of wild charm, while the bird’s nest-filled “pomegranate” dumpling brings a delicate surprise.
• Braised Turtle with Pork Skin and Scallions - Drawing from the culinary traditions of Shanghai’s Sanlin region, Chef Charles pairs premium pork skin with turtle in a rich scallion braise. The pork skin absorbs the savoury sauce, becoming soft and flavourful, while the tender turtle meat offers a satisfying depth—a dish that speaks to the robust flavours of both Hu and Su cooking traditions.
• Loquat Sorbet with Loquat Jelly - A fitting finale using Suzhou’s beloved loquat fruit. The refreshing sorbet pairs beautifully with the rich loquat jelly, ending the meal on a light, subtly sweet note.

An Immersive Dining Experience Inspired by Jiangnan

The experience at Jin Jing Ge extends beyond the menu. Designed by AB Concept with the theme of “misty Jiangnan,” the restaurant brings the essence of Suzhou’s classical gardens into a contemporary setting. A full-moon gate, raindrop-shaped crystal chandeliers, and delicate embroidered screens create an atmosphere of understated elegance. Seven private dining rooms—named after precious stones such as Ti, Tang, Zhou, and Zhen—offer views of manicured classical gardens or the shimmering lake through traditional Su-style lattice windows, weaving together landscape, design, and dining into a seamless cultural experience.

This spring, guests are invited to join Executive Chinese Chef Charles Zhang at Jin Jing Ge for a taste of the season—where the region’s finest ingredients come together in a celebration of nature, craftsmanship, and flavour.

• Now Available: The Passages of Spring Menu – A Seasonal Offering Through Mid-June 2026
• For inquiries and reservations: +86 (512) 6068 3338