Four Seasons Hotel Tianjin: Jin House Presents the Spring Dégustation Experience

With the first rumble of spring thunder, nature stirs to life. Rivers, mountains, and fertile fields awaken in anticipation, bringing with them the fleeting brilliance of the season’s finest ingredients. As seasoned gourmands say, spring dining is not merely about the dishes, but about savouring a moment of the season itself.

Beginning March 15, 2026, Four Seasons launches the Passages of Spring culinary celebration across its signature Chinese restaurants in the Asia-Pacific region. At Jin House of Four Seasons Hotel Tianjin, Chinese Executive Chef Miao Fan presents a refreshed seasonal menu that captures ingredients at their peak expression. Through thoughtful technique and restrained refinement, he transforms spring’s ephemeral bounty into dishes that are vibrant, precise, and deeply evocative.

“Spring ingredients possess a natural vitality,” Chef Miao shares. “Bamboo shoots are crisp, greens are subtly sweet. These gifts from nature are brief and precious. Our responsibility as chefs is to honour their timing and reveal their purest flavours, allowing guests to taste the season itself.”

Seasonal Highlights

Baked Giant River Prawns with Basil and Black Pepper

A vivid expression of spring’s energy, this dish showcases plump, live giant river prawns prepared using a traditional clay-pot baking technique. Fragrant Thai basil and freshly grounded black pepper bloom under high heat, releasing an aromatic intensity upon lifting the lid. The shells emerge delicately crisp, while the meat remains succulent and springy, delivering its bold character.

Steamed Abalone with Lingnan Chicken and Preserved Vegetables

This dish is a refined dialogue of land and sea. Chef Miao sources preserved vegetables from Jun’an in Shunde, prized for their refreshing crunch and savoury complexity. Gently steamed with tender Lingnan-style chicken and fresh abalone, the preserved vegetables release their nuanced salinity through rising steam, infusing each element with balance and harmony.

Salted Chicken with Five-Finger Fig Root (Wuzhi Maotao)


A delicate interpretation of classic Hakka salt-baked chicken, this preparation begins with premium Zhanjiang chicken marinated in the subtle, coconut-like aroma of five-finger fig root. Slow salt-baking coaxes out natural juices while preserving tenderness. The result is a crisp-skinand delightfully savoury meat that’s layered with a gentle herbal fragrance.

Double-Boiled Duck Soup with Tangerine Peel, Loquat and Fresh Abalone

Spring calls for nourishment. This restorative broth features early-season Yunnan loquat, prized for its gentle sweetness and slight acidity, paired with aged Xinhui tangerine peel and slow-simmered duck. The soup is clear and golden, opening with warmth before unfolding into notes of fruit, citrus refreshingness, and lingering sweetness.

A Season of Culinary Dialogue: Four-Hands Culinary Collaboration

The Spring Prologue reaches its crescendo on May 15 and 16, when Jin House welcomes Chef Anthony Ho of Zi Yat Heen at Four Seasons Hotel Macao for a four-hands dining event. For the first time, these two masters of Cantonese cuisine will collaborate, bringing their distinctive regional perspectives and refined techniques together in Tianjin. The result promises a dynamic seasonal tasting experience that bridges north and south through shared craftsmanship and culinary artistry.

For more information about the Passages of Spring experience at Jin House, call +86 (22) 2716 6262 or visit the website.