Marriott Bonvoy’s Restaurants Capture Seasonal Flavors and Present Heartwarming Winter Delicacies

On January 4, 2024, in Shanghai, China, winter’s embrace signals a time for internal yang qi s[...]

On January 4, 2024, in Shanghai, China, winter’s embrace signals a time for internal yang qi storage, making it an ideal season for recuperation and the consumption of tonic foods. On chilly days, the steaming comfort of meat, vegetables, and soups becomes a culinary solace. Marriott Bonvoy’s chef teams, attuned to the seasonal shifts, have curated a selection of seasonal specialty ingredients to offer a rich array of heartwarming dishes, presenting limited-edition winter delicacies to diners from all over.

Eating mutton in winter is not just a tradition but also a way to warm the body and ward off the cold. As the saying goes, “Cold mutton is like ointment.” This popular winter delicacy has been a staple in China’s culinary culture since ancient times. Mutton dishes, whether simple or elaborate, are rich in protein and calories, providing a long-lasting warmth that lingers in the winter air.

At the Wanli Xuan restaurant in the Renaissance Nanjing Hotel, the chef team honors this tradition by cooking Ningxia Yanchi Tan sheep in clear water, a simple yet effective method that allows the meat to simmer in a pot of white soup, Ningxia Tan sheep meat. This approach, paired with unique dipping sauces, highlights the original flavor of the ingredients, presenting it on the table in its purest form.

The Wan Hao Chinese Restaurant at the Marriott Hotel Shunde offers a dish that combines tender black goat meat with purple Chinese yam, known as ‘purple ginseng.’ The Braised Black Goat with Purple Chinese Yam and Double Winter Mushrooms is a dish where the meat and yam are simmered and braised to perfection, resulting in a fresh, fragrant, soft, and tender taste that makes this classic flavor a winter staple.Cai Yue Xuan at Sheraton Shunde Hotel presents a delightful culinary experience by cleverly combining pomelo peel and mutton. The fragrant and slightly bitter taste of the pomelo peel is perfectly incorporated into the rich flavor of the mutton, creating a warm and fresh dish. This carefully crafted offering is enhanced by multiple unique dipping sauces, which add different layers of flavor to the tasting experience. The freshness of fish and mutton is a must in this dish.

The Lin Yuan Chinese Restaurant at Marriott Hotel Nansha Guangzhou carries on the legacy of the classic ‘Tai Shi cuisine’ of Lingnan. With a deep understanding of natural ingredients, the restaurant offers a breakthrough interpretation of this traditional cuisine. The warmth of the dish is evident in the steaming Tai Shi fish paste and mutton soup. The combination of smooth fish paste with firm mutton creates a delicious flavor that warms the heart on a cold winter day.

Featured dishes include white soup Ningxia Tan sheep meat, Braised Black Goat with Purple Chinese Yam and Double Winter Mushrooms, Braised mutton with pomelo peel in casserole, and Tai Shi fish paste and mutton soup.

Winter vegetables also play a significant role in these culinary creations. Despite all regions of China entering winter at the same time, geographical and climatic differences lead to the harvest of different seasonal vegetables. Chefs employ local characteristic cooking methods to allow diners across the country to enjoy unique winter delicacies. These refreshing vegetable dishes showcase the differences in northern and southern cuisines, adding a touch of freshness to the winter season.

Sauerkraut is an essential part of winter dining tables in the three northeastern provinces of China.A pot of hot sauerkraut not only steams with fragrance but also vividly shows the vitality of daily life. Renaissance Shenyang West Hotel integrates the characteristics of northeastern stews and innovates, presenting the simple sauerkraut on the plate in an exquisite way. This brings the Shuaifu sauerkraut that conforms to the season and surprises people.

Tasting in the south, after winter, ‘winter mustard greens’ are often seen on southern dining tables. With a fresh and tender taste, when having a portion of winter mustard greens while eating more rich-tasting foods in winter, it can eliminate the greasy feeling and make the dining experience more comfortable.

The Starry Chinese Restaurant at The Ritz-Carlton, Shenzhen features ancient-style Chaozhou mustard heart as a winter specialty dish. Its color is vivid green, and its taste is fresh and slightly bitter. The soup made with ham is salty and delicious, gathering warmth and making the body and mind feel comfortable.

Le Mei Chinese Restaurant at Le Méridien Xi’an Chanba carefully selects precious ingredients from the forests in Yunnan and brings abundant flavor delicacies to guests. This Yunnan steam pot chicken fills the winter with the charm of the mountains.

Handsome Mansion pickled vegetables, traditional Chaozhou mustard greens, and Yunnan steam pot chicken with snowflakes and warm sun are all winter spectacles.

Marriott Bonvoy operates over 520 hotels across the Greater China region, spanning 24 hotel brands, with more than 1,400 restaurants and bars covering nearly 140 destinations.In this season of gathering and accumulating vitality, follow the footsteps of Marriott Bonvoy to embark on a journey of taste. Savor the limited winter flavors and start a warm winter food journey for your taste buds while enjoying an unforgettable stay.