Beijing is a melting pot of culinary innovation, thanks to its vibrant community of foreign embassies, international organizations, and visitors from around the world. At the heart of this gastronomic scene is Orangerie, a French-style bistro that masterfully blends French cooking techniques with Chinese flavors to create a unique dining experience.
Orangerie is renowned for its creative fusion cuisine, exemplified by their slow-cooked roast pork neck. This dish is infused with Guizhou sour soup, a quintessential Chinese flavor that adds a tangy depth to the tender pork. The combination of these distinct culinary traditions results in a harmonious balance of tastes that celebrates both French and Chinese gastronomy.
Central to Orangerie’s culinary artistry is the “sous vide” method, a low-temperature, slow-cooking technique pioneered by a French chef. This method allows the pork to retain its natural juices and flavors, ensuring each bite is succulent and full of character. Diners often describe the experience as tasting two different cultures simultaneously, making each meal at Orangerie a memorable fusion of East and West.
Reference(s):
cgtn.com
