HUTONG LAUNCHES LIMITED EDITION NORTHERN CHINESE DIM SUM SERIES

Chinese fine dining destination, Hutong, is reinventing the traditional Southern Chinese dim sum with the launch of a new, delicious format – the Northern Chinese Dim Sum – created using northern Chinese flavours and textures.

Debuting on 8th October, the innovative Bei Fang Dim Sum Series introduces eight northern-style dim sum items, which have been created by the global team of chefs across all locations, from Hong Kong to London. The number eight was not chosen randomly; it is considered a lucky number in Chinese tradition, provoking feelings of prosperity with the similarity of the Chinese pronunciation of the two words “ba” (8) and “fa” (prosperity).

Hutong’s chefs have joined forces to take the signature dishes from across many locations to the next level, using the craftsmanship of traditional Cantonese dim sum and presenting a series of unique and delicious morsels that capture the diverse flavours and culinary ethos of the occasionally fiery northern Chinese cuisine.

Rich in history and flavour, the Northern Chinese Dim Sum can be enjoyed individually, or as one highly Instagrammable tasting platter with a special surprise presentation. Highlights include:

Pan-fried Lamb Bamboo Charcoal Bao
This dim sum uses the same lamb and cumin combination recreated as a dim sum with a Shanghai-style pan-fried bun coloured black with nutrient-rich bamboo charcoal powder as its foundation. Filled with cumin-spiced lamb, sprinkled with sesame seeds and fried until the bottom is sweet and crispy, this bold and aromatic dim sum is sure to satisfy with every bite.

Shredded Duck & Foie Gras Spring Roll
This dim sum features a filling made with tender roasted duck meat, shredded onions, and a secret house seasoning. Deep-fried until golden and crispy, the spring roll is served with Hutong’s exclusive homemade duck sauce and delivers all the complex flavours of Peking duck in a delicious bite-size form.

Poached Chicken & Black Garlic Spicy Wonton
This dim sum is created with homemade black garlic that has been fermented for 21 days for the filling and serves the dumplings with a smoky chilli oil made with Shandong peppers as well as other seasonings and garnishes that represent the tantalisingly diverse characteristics of Sichuan cuisine. While these dumplings are traditionally filled with pork, this version uses chicken.

Crispy Bean-curd Roll with Agaricus Blazei & Wild Mushrooms
To make this intricate dim sum, sweet carrots and a variety of mushrooms, including agaricus blazei – also known as almond mushrooms – crispy king oyster mushrooms and mellow shiitakes, are wrapped in fresh yuba sheets and are deep-fried until they are crisp and golden-brown on the outside. With its rich and earthy flavours and aromas, this meticulously crafted dim sum is sure to delight both vegetarians and meat-eaters.

Crispy Crab Roe and Caviar Dumpling
This dim sum takes the essence of stir-fried crab roe, a representative dish of Huaiyang cuisine – also known as one of the four great culinary traditions of China – and turns it into a filling for Cantonese-style deep-fried glutinous rice dumplings. Plumped with an indulgent combination of fresh crab roe and basil, the dumplings are deep-fried to order until they are crisp on the outside but still fluffy and soft on the inside. As a lavish finishing touch, the dumplings are garnished with caviar.

Wagyu Beef & Black Truffle Siu Mai
This dim sum item is inspired by the widely known dish of stir-fried beef with scallions. The siu mai uses tender wagyu and spring onions as the main base for its filling. The addition of black truffles imparts a unique aroma, while a final garnish of green onions sautéed in Hutong’s homemade green Sichuan peppercorn oil and chilli oil add a tantalising depth and richness.

Steamed Garoupa Fillet & Pickled Chilli Dumpling
This delicate yet flavourful dim sum is filled with beautiful white tender fish mixed with chopped chilli peppers. Also added to the mix is Hutong’s chilli sauce, which is made by fermenting chopped peppers with puréed Tianjin pears to create a multifaceted spicy and savoury balance to the sweet and succulent fish.

Pan-fried Spiced Shrimp & Scallop Pot Sticker
Pot stickers (guo tie) are a traditional snack of northern China. Here, the dim sum is created with a bold-flavoured filling, combining a homemade spicy fennel sauce with shrimp, scallops, cuttlefish, celtuce and carrots. Prepared according to the traditional method, the pot stickers are steamed, then fried to create a crisp exterior and a juice-filled interior that brims with the fresh flavours of the ocean.

Available at Hutong located at the Shard until 8th December, experience true culinary excellence with the new show stopping Northern Chinese Dim Sum. To make a reservation, please visit www.hutong.co.uk.