A Silk Road feast for Beijing

After two years of exploring China's culinary traditions along the ancient Silk Road, MGM Macau and MGM Cotai's "Silk Road Art Feast" concluded with a celebration of Beijing's imperial culinary heritage.

On Aug 13 and 14, Li Qiang, Chaozhou cuisine consultant at MGM Macau, joined Li Xiaolin, a second-generation inheritor of the Beijing intangible cultural heritage culinary tradition of Li Family Cuisine, at MGM Macau's Enchante restaurant for the final installment, "Celebrating for Beijing".

The dinner brought together two distinct culinary traditions — the meticulous techniques associated with Qing imperial cuisine and the Chaozhou culinary philosophy of highlighting the natural flavors of premium ingredients.

The history of Li Family Cuisine dates back to the Qing Dynasty (1644-1911), when its founder served as a senior official in the imperial household. Li Xiaolin has inherited cooking techniques based on recipes from the imperial kitchens, while incorporating elements of traditional Beijing cuisine and imperial gastronomy.

Li Qiang, meanwhile, studied under Lin Ziran, a leading master of Chaozhou cuisine. Known for his refined knife skills, he specializes in techniques that preserve the original flavors and textures of ingredients. He has also been recognized as an ambassador for promoting Chaoshan cuisine worldwide.

Beijing was a major center of imperial gastronomy and an important link between the land and maritime Silk Roads, while Chaozhou, in Guangdong province, played a significant role in the maritime Silk Road in southern China. The final menu draws on these historical connections to explore the links between the two culinary traditions.

One highlight is the "Chaozhou Cuttlefish Ball Imperial Soup", jointly created by the two chefs. Inspired by the Qing imperial summer dish "Watermelon Cup", the dish features chicken soup prepared inside a watermelon shell and served with hand-shaped Chaozhou cuttlefish balls, bringing together techniques from northern and southern China.

Li Qiang presents a baked premium abalone dish, with the abalone cooked in a rich sauce to achieve a tender, slightly molten texture. Li Xiaolin's "Bird's Nest with Silver-Threaded Chicken" combines premium bird's nest with finely shredded chicken, showcasing the intricate knife skills associated with Li Family Cuisine.

The event also highlighted traditional craftsmanship. On the opening day, Li Dadong, a national-level inheritor of the cloisonne technique, gave a live demonstration, allowing diners to experience the craftsmanship behind one of China's most distinctive traditional arts.

Through cuisine and craftsmanship, the final chapter of the "Silk Road Art Feast" brought together culinary traditions from across China, offering a contemporary interpretation of the cultural exchanges that have long connected the country's north and south.