Exploring Michelin | A Nanjing-based banquet reflects the poetic and picturesque scenery of the regions south of the Yangtze River

Nanjing City, as the ancient capitals of six dynasties along China’s history, contains the hustle and bustle that fills every corner of the whole city.

Nanjing boasts the profoundness as the ancient capitals of six dynasties along China’s history as well as the prosperity and convenience as a modern metropolis. It has not only the poetic and romantic atmosphere but also the warmth of hustle and bustle. Here in Nanjing, the delicious boiled salted ducks, and sweet and glutinous plum cakes foster the warm and softhearted atmosphere.

Nanjing is famous for its “boiled salted ducks”, which impress people the most with the white and tender skin, and fat, non-greasing and delicious taste. Therefore, the boiled salted ducks are the representative of Nanjing’s delicious foods.

It is rarely known that, the beef potstickers, as one of Nanjing’s eight classical snacks, also play a key role among the local snacks mostly fancied by the local people.

Nanjing potstickers pose high requirements for beef, which shall be beef fillet or nape beef, because they are tender, and have proper fibrousness to ensure the fresh and tender taste of stuffing and certain bouncy effect. Add a proper amount of salt to increase the salty fragrance, white sugar to improve the freshness and scallions and gingers to remove the odor. Inject clear water while beating the beef to retain the genuine flavor and make the beef juicy.

The potstickers just out of the pot are most delicious with golden crispy surface, and tender, juicy and salty delicious beef stuffing. The delicious beef and fresh soup meet in the month after a bite. The special flavor is the local people’s favorite taste and also the local snack they are proud of.

During the Michelin Guide’s first tour to Jiangsu Province, Shinho, as the only official partner of the 2025 Michelin Guide in China mainland, works together with Du Guojin, the chief chef of [Chengxian] Restaurant, the 2025 Xiamen Michelin 1-star Restaurant, to launch the [Xiamen M7 Beef Ribs Nourished with Shacha Sauce], which combines the flavor of southern Fujian and Nanjing and bring more possibilities of beef cooking method through innovation.

The chef marinated the beef rib with WEI DA MEI Premium Soy Sauce first to nourish the beef gradually and deeply in order to release the original flavor of the food and lay a solid foundation for combining the strong flavor of shacha sauce added later. Add ginger and scallions to the marinated beef ribs, stew them in the high-pressure pot for 25min, then take them out of the pot for cooling, cut them into proper size and soak them into the shacha sauce before steaming.

After placing the food on plate, drizzle it with chili oil and coconut milk, add some crispy jasmine and ginkgo shaped chips, and then sprinkle with some HUANG FEI HONG Magic Chili. The crispy chili is accompanied by a slight spicy and crispy aroma, best demonstrating the temperature and texture of soft and tender beef.

Delicious food is not only a sensory art touching people’s inner heart but also a kind of metal joy nourishing the inner heart. Innovation, as the soul of delicious food art, brings infinite possibilities and defining moments for delicious food. All the above cannot be separated from chefs’ craftsmanship and zeal, with which, chefs transform abstract inspirations to the specific delicious tastes.

The chefs awaken the soul of food materials with both hands, break through the boundary of imagination during the process of feat inheritance, and on the basis of in-depth understandings and innovation of flavor, make each dish an artwork connecting taste and emotions.

In the future, Shinho hopes to establish closed cooperation with more ambitious and progressive young chefs to explore innovations in the field of Chinese cuisines.

With exquisite cooking skills and creativity, the chefs bring the Chinese cuisines to the whole world, allow people worldwide to appreciate the special charm and characteristics of the Chinese cooking culture and make food serve as a tie to link people and cultures of different regions and countries.