The exquisite flavors of Jing and Lu cuisine, penned in the clouds of Nanshan, Shenzhen

Jing and Lu elegance, penned in the clouds of Nanshan. Shenzhen Nanshan Yidun Hotel’s Nanhaitang inherits the essence of Lu cuisine with “premium ingredients” and continues the refined charm of Jing cuisine with “authentic flavors.” The sweetness of Zhangqiu scallions, the frost-white of Jiaozhou, the glutinous ginseng of Changdao—richness from the Lu region dances on the tongue, while the imperial aura settles in the porcelain. From the tides of the Yellow Sea to the mushroom winds of southern Yunnan, a thousand miles of scenery converge on a small jade plate, revealing the chef’s mastery of mountains and rivers. A feast of land and sea, an elegant banquet begins. Overture • Appetizers | Crafted opening, flavors of land and sea Rongcheng conch with Qingyuan free-range chicken The crisp bounce of Jiaodong conch and the tender aroma of Guangdong free-range chicken, cold tossed to lock in the original taste, a brilliant collision of northern and southern freshness. Shandong pancake with smoked meat and Zhangqiu scallions The coarse grain fragrance of the pancake wraps the smoky meat fat, the sweet and spicy Zhangqiu scallions refresh the palate, an upgraded street-smart soul of Lu cuisine. Imperial Arhat tripe A cold dish art testing knife skills and seasoning, layers of meat jelly like amber, the dignity of imperial cuisine fully expressed. Black truffle cordyceps flower & Yunnan rare mushroom moringa shoots These two dishes blend mountain delicacies with Western aromas, the mushroom freshness enhanced by black truffle, the slight bitterness of moringa shoots balances the taste, a luxurious vegetarian option. 5J ham with milk heart vegetable Top Spanish ham’s salty freshness soaks into the crisp tender vegetable heart, an elegant fusion appetizer, undoubtedly a flavor bomb. Vibrant • Soups | Pure and fresh, awakening the palate Night-blooming jasmine and white scallop soup Night-blooming jasmine petals in the soup, fragrant and refreshing; scallops as white as snow, the broth pale yellow and fresh. A bowl that evokes the transition between spring and summer, fresh without turbidity, showcasing skill. Melodious • Hot dishes | Masterful techniques, Jing and Lu brilliance 160-second fruit-scented beef short ribs A textbook of precise timing! Quick fire locks in juices, fruit aroma cuts greasiness, tender with a hint of char, behind the seconds lies thousands of refinements. Braised Changdao solid sea cucumber with scallions A pinnacle of Lu cuisine! The sea cucumber is thick and bouncy, scallion fragrance rich but not overpowering, the sauce clings like glazed glass, perfect with rice. Jingtang bright-roast duck The name says it all—signature dish. Crispy skin, juicy meat, traditional hanging oven technique combined with modern carving presentation, full of ceremony. 18-second big knife kidney slices “18 seconds” is the secret to tender kidney! Stir-fried over high heat, crisp and tender without gaminess, knife cuts like wheat ears, wok aroma hits the nose. Jing-style exquisite fish head with Shandong handmade pancake Jiaodong fish head braised in rich sauce, handmade pancake chewy and strong, dipped in soup and torn to eat boldly, a northern banquet staple. State banquet lotus chicken slices Chicken paste like clouds melts on the tongue, light yet a supreme test of skill, the art of “turning meat into nothingness.” Golden herb stir-fried sturgeon fish tendon and conch slices Chaozhou soul spice “Golden Herb” ignites the seafood flavor, fish tendon’s gelatinous texture dances with the crisp conch slices, explosive layers of taste. Qingdao prawns braised with Jiaozhou cabbage Shrimp brain red oil soaks into the cabbage, a home-style dish elevated to state banquet level, cabbage absorbs the essence of the sea, the true star! Golden tofu boiled in soybean broth Freshly made tofu in rich soy milk? The bean fragrance is mellow like golden broth, a high-level return to simplicity. Garlic smashed stir-fried Chaozhou wild greens Wild greens full of wok aroma, garlic fragrance refreshing, a plate of vibrant green to finish and cleanse the palate. Finale • Staples and desserts | Northern-style gentle conclusion Old Beijing fried sauce noodles Hand-rolled noodles chewy, Liubiju yellow sauce fried to a glossy shine, cucumber strips crisp, the carb satisfaction reaches the soul. Old Beijing yogurt Homemade yogurt rich and slightly sour, sprinkled with osmanthus or honey, one bite takes you back to a hutong afternoon, refreshing and soothing.