Changing Tastes

A variety of “five-star” cuisines including a famous Shaoxing rice wine chicken and tender lamb shoulder -- prepared by two major additions to the NYU Shanghai dining team -- are expected to satisfy NYU Shanghai’s many hungry bellies this semester.

On Wednesday, a one-hour event saw a showcase of six Chinese and Western dishes, all designed and cooked by newly-joined senior chefs Jin Qing and He Jianbin, each with more than two decades of high-level culinary experience.

As one of China’s 20 certified “famous chefs,” Jin brought out a stir-fried shellfish and shrimp with cashew nuts and Chinese broccoli -- an improved version of a traditional Cantonese dish, among others.

“This dish requires very fresh ingredients and very careful heating management to retain the utmost original flavor,” Jin said. “The mixed vegetables and nuts, combined with shrimps and clams, will give diners different levels of taste contentment.”

Also, Jin transformed a rather common home dish -- mapo tofu -- into a pleasant textural experience, surprising tasters by pairing the tofu with fish for another layer of flavor.

He Jianbin, a former leading chef of Western cuisine at five-star hotels, prepared the equally mouth-watering, if not better, Italian risotto and lamb shoulder.

“The risotto is a perfect choice for vegetarians, and our major ingredients, cream, cheese, mushroom and rice are all imported from Europe, cooked to perfection, Italian style,” he said.

For the lamb shoulder, slices are immersed into hot olive oil until 60-80 percent done, and then coated with gravy and lentil beans.

According to the caterer Nine Masters, these new dishes will be included on the menu soon, in response to positive feedback from the community. Meanwhile, faculty and students can look forward to more customized food services in the future.