As spring sparks life and summer nurtures growth, autumn gathers bounty and winter stores vitality: this is the rhythm of nature.
At the Michelin Three-Star and Black Pearl Three-Diamond restaurant Jade Dragon, Director of Culinary Chef Kelvin Au Yeung collaborated with Macau’s TCM expert and 2021 Youth Qihuang Scholar Dr. Cheong to create a health preservation menu for autumn. Inspired by the ancient wisdom of The Yellow Emperor's Classic of Medicine, this series celebrates cuisine as medicine tailored to the seasons.
This menu features white ginseng, 25-year-old tangerine peel, gastrodia, angelica root, and other high-quality Chinese medicinal herbs, as well as fresh crab, sea cucumber, lobster, matsutake mushroom, and bird's nest. Each dish showcases the art of Cantonese cuisine, delighting the palate while balancing yin and yang, nourishing organs, and boosting vitality.
