Yellow Croaker Dégustation Menu at Jin House at Four Seasons Hotel Tianjin

For serious food enthusiasts, Pseudosciaena crocea is an unforgettable delicacy. As one food critic noted, it has “a distinctive and exclusive flavour, one that is so powerful you never need to recall it, yet you can never forget it.” This September, Four Seasons Hotel Tianjin is teaming up with Fujian’s Ningde MINDONGYIYU and Xinjiang’s TIANSAI VINEYARDS to present a special Yellow Croaker Dégustation Menu at the Black Pearl-awarded Jin House Chinese restaurant.

“When it comes to Cantonese cuisine, it’s all about highlighting the natural flavours of the ingredients,” explains Albert Li, Chinese Executive Chef of Jin House. “For this event, we will feature Pseudosciaena crocea from MINDONGYIYU, whose sustainable practices breed fish that closely resemble wild yellow croaker in both colour and texture. While we will honour traditional dishes like Yellow Croaker Rice, we’ll also be incorporating seasonal ingredients and innovative techniques to provide diners with a new and exciting experience.”

The menu begins with signature dishes such as Slow-Cooked Yellow Croaker paired with Slow-Cooked Australian Scallop, Sea Urchin, and Caviar, as well as Marinated Guava in Homemade Osmanthus Syrup. Following this, guests will enjoy a rich Double-Boiled Yellow Croaker Broth with Sturgeon Tendon, enhanced by the refreshing aroma of salted lemon. The star of the menu is Braised Yellow Croaker Belly with Grapefruit Peel - a dish that requires expert skill in its preparation. The grapefruit peel undergoes a complex process of roasting, soaking, kneading, frying, and simmering. Meanwhile, the fatty yellow croaker belly is braised until its oils meld with the grapefruit peel, leaving a lasting, fragrant impression.

The feast continues with Clay Pot Rice with Minced Yellow Croaker and Pork Sausage. Stir-fried with Bama County’s renowned pork sausage, the rice is infused with a savoury richness, while the yellow croaker, smoked with tea and roasted in a clay pot, absorbs the combined aromas of tea and sausage, delivering an unforgettable burst of flavour in every bite.

Price: CNY 988 + 15 percent per person, with an optional wine pairing available for CNY 288 + 15 percent.

Date: September 27-28, 2024

Jin House Chinese Restaurant, awarded the prestigious Black Pearl Award for seven consecutive years, is led by experienced Chinese Executive Chef Albert Li. Known for its refined Cantonese cuisine that blends traditional techniques with seasonal innovation, the restaurant's design concept, inspired by a “hanging galaxy,” features elegant crystal chandeliers, flowing water, golden bowls, and a sunken dining area, creating a sophisticated and serene atmosphere.

For reservations and inquiries, call 022-2716 6688/6262.