![\"\"](\"https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/11\/31968796508_849756a235_z.jpg\")
<\/a><\/p>\nThere are actually quite a few restaurants and snake speciality shops in Hong Kong that sell \u2018Grand Historian\u2019s Five-Snake Soup\u2019, but those in the know will tell you that \u2018Guo Jin Xuan\u2019 is the obvious choice. And besides the \u2018Grand Historian\u2019s Five-Snake Soup\u2019, at this time of year, Master Chef Chau Kin-yan of \u2018Guo Jin Xuan\u2019 introduces a range of special autumn and winter seasonal dishes, so it\u2019s time to round up the friends and go for a feast! Feast! Feast!<\/p>\n
\n
\u2018Baked Avocado with Fresh Crab Meat\u2019<\/span><\/h3>\n
\n![\"44926922395_52af7b488b_z\"](\"https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/11\/44926922395_52af7b488b_z-1.jpg\")
<\/a><\/div><\/div><\/div><\/figure>![\"44926921175_5def9755db_z\"](\"https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/11\/44926921175_5def9755db_z-1.jpg\")
<\/a><\/div><\/div><\/div><\/figure>![\"45839685781_4dc7b71aaa_z\"](\"https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/11\/45839685781_4dc7b71aaa_z-1.jpg\")
<\/a><\/div><\/div><\/div><\/figure><\/div><\/div>\nAvocado is one of my favourite fruits, and I\u2019m particularly fond of dishes that feature it. This starter is generously filled with ingredients and thoughtfully put together. First, the crab meat is removed from the shell and stuffed into the avocado, then topped with egg yolk and cheese before being baked until golden brown. The sweet, fresh flavour of the crab meat pairs exceptionally well with the creamy, rich yet slightly refreshing qualities of the avocado. Finally, a dash of specially prepared aged vinegar enhances the umami flavour, leaving me with a truly unforgettable taste.<\/p>\n
\n*The Grand Historian\u2019s Five-Snake Soup*<\/span><\/h3>\n
\n![\"44023220650_f311c4cb19_z\"](\"https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/11\/44023220650_f311c4cb19_z-1.jpg\")
<\/a><\/div><\/div><\/div><\/figure>![\"45839693871_1f0bef7d1c_z\"](\"https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/11\/45839693871_1f0bef7d1c_z-1.jpg\")
<\/a><\/div><\/div><\/div><\/figure>![\"45839674311_7c0c8a9a92_z\"](\"https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/11\/45839674311_7c0c8a9a92_z-1.jpg\")
<\/a><\/div><\/div><\/div><\/figure>![\"44926925445_d46ff20359_z\"](\"https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/11\/44926925445_d46ff20359_z-1.jpg\")
<\/a><\/div><\/div><\/div><\/figure><\/div><\/div>\n\u2018Guojin Xuan\u2019 is undoubtedly the most authentic in the whole city. As is well known, this famous dish was invented by Jiang Taishi, a man of great culinary discernment from the late Qing dynasty, and the chef in charge of \u2018Taishi\u2019s Five-Snake Soup\u2019 at \u2018Guojin Xuan\u2019 is none other than Master Li Yulin, a descendant of the chef who once served in his household. Whether in terms of ingredients, knife skills, seasoning or the simmering process, Master Li follows the Jiang family\u2019s exclusive secret recipe to the letter; the broth is a blend of snake soup and superior stock. The snake broth is made using five types of snakes in full: the golden-footed snake, the tree-climbing snake, the rice-shovel-headed snake, the three-strand snake and the white-flowered snake, along with bones, ginger, dried tangerine peel, red dates and bamboo shoots, and is simmered for five hours. The superior broth is prepared using Jinhua ham, lean pork, and free-range chicken, also simmered for five hours. The two broths are then combined and brought to the boil. The snake meat is shredded into fine strips and mixed with fish maw to make the soup thicker and more nourishing. Finally, it is served with crispy fermented bean curd, chrysanthemum flowers and lemon leaves, which not only eliminate any gamey taste but also enhance the flavour. The taste is truly indescribable; just one bite and you\u2019ll realise the care the chef has put into it. At $1280 (serves four), it\u2019s absolutely brilliant value for money.<\/p>\n
\n\u2018Duck in Dried Tangerine Peel Soy Sauce\u2019<\/span><\/h3>\n
\n![\"\"](\"https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/11\/45839711481_2ec8d6efb1_z.jpg\")
<\/a>
\nThe autumn and winter seasons bring dry weather, and duck is said to nourish the internal organs. Moreover, duck meat is particularly succulent and flavourful at this time of year. Dried tangerine peel not only aids digestion and soothes coughs, but its rich, fruity aroma also cuts through the richness of the duck meat; the two are truly a match made in heaven in the culinary world. This \u2018Dried Tangerine Peel Soy Sauce Duck\u2019 is braised with premium authentic Guangdong dried tangerine peel and a secret soy sauce blend until the sauce has reduced. The duck meat is incredibly tender and richly flavoured, whilst the subtle fragrance of the dried tangerine peel elevates the dish to a whole new level. As a middle-aged gentleman in need of a bit of nourishment, I am thoroughly satisfied.<\/p>\n <\/p>\n
\n*In Search of Red in the Snow*<\/span><\/h3>\n
\n![\"45115103294_b69f60f622_z\"](\"https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/11\/45115103294_b69f60f622_z-1.jpg\")
<\/a><\/div><\/div><\/div><\/figure>![\"31968835018_d14dc622c2_z\"](\"https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/11\/31968835018_d14dc622c2_z-1.jpg\")
<\/a><\/div><\/div><\/div><\/figure><\/div><\/div>\nThe name of this dish is quite interesting, as \u2018hong chen\u2019 means \u2018crab\u2019 in Taiwanese. At first, I assumed it was just a run-of-the-mill dish of crab roe with rice vermicelli, but as I ate, I found the texture of the vermicelli to be exceptionally smooth and delicious. Upon taking a closer look at the dish description on the menu, I realised it was actually . The \u2018hong\u2019 (red) refers to the crab roe, which is stir-fried using the roe and meat extracted from plump, in-season hairy crabs, resulting in a sweet, fragrant and savoury dish.<\/p>\n
\nStir-fried Glutinous Rice with Cured Meats<\/span><\/h3>\n
\n
<\/a><\/div><\/div><\/div><\/figure><\/a><\/div><\/div><\/div><\/figure><\/a><\/div><\/div><\/div><\/figure><\/div><\/div>\nAvocado is one of my favourite fruits, and I\u2019m particularly fond of dishes that feature it. This starter is generously filled with ingredients and thoughtfully put together. First, the crab meat is removed from the shell and stuffed into the avocado, then topped with egg yolk and cheese before being baked until golden brown. The sweet, fresh flavour of the crab meat pairs exceptionally well with the creamy, rich yet slightly refreshing qualities of the avocado. Finally, a dash of specially prepared aged vinegar enhances the umami flavour, leaving me with a truly unforgettable taste.<\/p>\n
\n
*The Grand Historian\u2019s Five-Snake Soup*<\/span><\/h3>\n
\n<\/a><\/div><\/div><\/div><\/figure><\/a><\/div><\/div><\/div><\/figure><\/a><\/div><\/div><\/div><\/figure><\/a><\/div><\/div><\/div><\/figure><\/div><\/div>\n\u2018Guojin Xuan\u2019 is undoubtedly the most authentic in the whole city. As is well known, this famous dish was invented by Jiang Taishi, a man of great culinary discernment from the late Qing dynasty, and the chef in charge of \u2018Taishi\u2019s Five-Snake Soup\u2019 at \u2018Guojin Xuan\u2019 is none other than Master Li Yulin, a descendant of the chef who once served in his household. Whether in terms of ingredients, knife skills, seasoning or the simmering process, Master Li follows the Jiang family\u2019s exclusive secret recipe to the letter; the broth is a blend of snake soup and superior stock. The snake broth is made using five types of snakes in full: the golden-footed snake, the tree-climbing snake, the rice-shovel-headed snake, the three-strand snake and the white-flowered snake, along with bones, ginger, dried tangerine peel, red dates and bamboo shoots, and is simmered for five hours. The superior broth is prepared using Jinhua ham, lean pork, and free-range chicken, also simmered for five hours. The two broths are then combined and brought to the boil. The snake meat is shredded into fine strips and mixed with fish maw to make the soup thicker and more nourishing. Finally, it is served with crispy fermented bean curd, chrysanthemum flowers and lemon leaves, which not only eliminate any gamey taste but also enhance the flavour. The taste is truly indescribable; just one bite and you\u2019ll realise the care the chef has put into it. At $1280 (serves four), it\u2019s absolutely brilliant value for money.<\/p>\n
\n\u2018Duck in Dried Tangerine Peel Soy Sauce\u2019<\/span><\/h3>\n
\n<\/a>
\nThe autumn and winter seasons bring dry weather, and duck is said to nourish the internal organs. Moreover, duck meat is particularly succulent and flavourful at this time of year. Dried tangerine peel not only aids digestion and soothes coughs, but its rich, fruity aroma also cuts through the richness of the duck meat; the two are truly a match made in heaven in the culinary world. This \u2018Dried Tangerine Peel Soy Sauce Duck\u2019 is braised with premium authentic Guangdong dried tangerine peel and a secret soy sauce blend until the sauce has reduced. The duck meat is incredibly tender and richly flavoured, whilst the subtle fragrance of the dried tangerine peel elevates the dish to a whole new level. As a middle-aged gentleman in need of a bit of nourishment, I am thoroughly satisfied.<\/p>\n <\/p>\n
\n*In Search of Red in the Snow*<\/span><\/h3>\n
\n<\/a><\/div><\/div><\/div><\/figure><\/a><\/div><\/div><\/div><\/figure><\/div><\/div>\nThe name of this dish is quite interesting, as \u2018hong chen\u2019 means \u2018crab\u2019 in Taiwanese. At first, I assumed it was just a run-of-the-mill dish of crab roe with rice vermicelli, but as I ate, I found the texture of the vermicelli to be exceptionally smooth and delicious. Upon taking a closer look at the dish description on the menu, I realised it was actually . The \u2018hong\u2019 (red) refers to the crab roe, which is stir-fried using the roe and meat extracted from plump, in-season hairy crabs, resulting in a sweet, fragrant and savoury dish.<\/p>\n
\nStir-fried Glutinous Rice with Cured Meats<\/span><\/h3>\n
\n
<\/a><\/div><\/div><\/div><\/figure><\/a><\/div><\/div><\/div><\/figure><\/a><\/div><\/div><\/div><\/figure><\/a><\/div><\/div><\/div><\/figure><\/div><\/div>\n\u2018Guojin Xuan\u2019 is undoubtedly the most authentic in the whole city. As is well known, this famous dish was invented by Jiang Taishi, a man of great culinary discernment from the late Qing dynasty, and the chef in charge of \u2018Taishi\u2019s Five-Snake Soup\u2019 at \u2018Guojin Xuan\u2019 is none other than Master Li Yulin, a descendant of the chef who once served in his household. Whether in terms of ingredients, knife skills, seasoning or the simmering process, Master Li follows the Jiang family\u2019s exclusive secret recipe to the letter; the broth is a blend of snake soup and superior stock. The snake broth is made using five types of snakes in full: the golden-footed snake, the tree-climbing snake, the rice-shovel-headed snake, the three-strand snake and the white-flowered snake, along with bones, ginger, dried tangerine peel, red dates and bamboo shoots, and is simmered for five hours. The superior broth is prepared using Jinhua ham, lean pork, and free-range chicken, also simmered for five hours. The two broths are then combined and brought to the boil. The snake meat is shredded into fine strips and mixed with fish maw to make the soup thicker and more nourishing. Finally, it is served with crispy fermented bean curd, chrysanthemum flowers and lemon leaves, which not only eliminate any gamey taste but also enhance the flavour. The taste is truly indescribable; just one bite and you\u2019ll realise the care the chef has put into it. At $1280 (serves four), it\u2019s absolutely brilliant value for money.<\/p>\n
\n
\u2018Duck in Dried Tangerine Peel Soy Sauce\u2019<\/span><\/h3>\n
\n<\/a>
\nThe autumn and winter seasons bring dry weather, and duck is said to nourish the internal organs. Moreover, duck meat is particularly succulent and flavourful at this time of year. Dried tangerine peel not only aids digestion and soothes coughs, but its rich, fruity aroma also cuts through the richness of the duck meat; the two are truly a match made in heaven in the culinary world. This \u2018Dried Tangerine Peel Soy Sauce Duck\u2019 is braised with premium authentic Guangdong dried tangerine peel and a secret soy sauce blend until the sauce has reduced. The duck meat is incredibly tender and richly flavoured, whilst the subtle fragrance of the dried tangerine peel elevates the dish to a whole new level. As a middle-aged gentleman in need of a bit of nourishment, I am thoroughly satisfied.<\/p>\n <\/p>\n
\n*In Search of Red in the Snow*<\/span><\/h3>\n
\n<\/a><\/div><\/div><\/div><\/figure><\/a><\/div><\/div><\/div><\/figure><\/div><\/div>\nThe name of this dish is quite interesting, as \u2018hong chen\u2019 means \u2018crab\u2019 in Taiwanese. At first, I assumed it was just a run-of-the-mill dish of crab roe with rice vermicelli, but as I ate, I found the texture of the vermicelli to be exceptionally smooth and delicious. Upon taking a closer look at the dish description on the menu, I realised it was actually . The \u2018hong\u2019 (red) refers to the crab roe, which is stir-fried using the roe and meat extracted from plump, in-season hairy crabs, resulting in a sweet, fragrant and savoury dish.<\/p>\n
\nStir-fried Glutinous Rice with Cured Meats<\/span><\/h3>\n
\n
<\/a>\nThe autumn and winter seasons bring dry weather, and duck is said to nourish the internal organs. Moreover, duck meat is particularly succulent and flavourful at this time of year. Dried tangerine peel not only aids digestion and soothes coughs, but its rich, fruity aroma also cuts through the richness of the duck meat; the two are truly a match made in heaven in the culinary world. This \u2018Dried Tangerine Peel Soy Sauce Duck\u2019 is braised with premium authentic Guangdong dried tangerine peel and a secret soy sauce blend until the sauce has reduced. The duck meat is incredibly tender and richly flavoured, whilst the subtle fragrance of the dried tangerine peel elevates the dish to a whole new level. As a middle-aged gentleman in need of a bit of nourishment, I am thoroughly satisfied.<\/p>\n
<\/p>\n
\n
*In Search of Red in the Snow*<\/span><\/h3>\n
\n<\/a><\/div><\/div><\/div><\/figure><\/a><\/div><\/div><\/div><\/figure><\/div><\/div>\nThe name of this dish is quite interesting, as \u2018hong chen\u2019 means \u2018crab\u2019 in Taiwanese. At first, I assumed it was just a run-of-the-mill dish of crab roe with rice vermicelli, but as I ate, I found the texture of the vermicelli to be exceptionally smooth and delicious. Upon taking a closer look at the dish description on the menu, I realised it was actually . The \u2018hong\u2019 (red) refers to the crab roe, which is stir-fried using the roe and meat extracted from plump, in-season hairy crabs, resulting in a sweet, fragrant and savoury dish.<\/p>\n
\nStir-fried Glutinous Rice with Cured Meats<\/span><\/h3>\n
\n
<\/a><\/div><\/div><\/div><\/figure><\/a><\/div><\/div><\/div><\/figure><\/div><\/div>\nThe name of this dish is quite interesting, as \u2018hong chen\u2019 means \u2018crab\u2019 in Taiwanese. At first, I assumed it was just a run-of-the-mill dish of crab roe with rice vermicelli, but as I ate, I found the texture of the vermicelli to be exceptionally smooth and delicious. Upon taking a closer look at the dish description on the menu, I realised it was actually . The \u2018hong\u2019 (red) refers to the crab roe, which is stir-fried using the roe and meat extracted from plump, in-season hairy crabs, resulting in a sweet, fragrant and savoury dish.<\/p>\n
\n