Imagine a dish that mashes up the precision of French cooking with the boldness of Chinese spices. That’s exactly what Beijing’s Orangerie bistro is serving up, and foodies are here for it! 🌟
The star of the menu? A slow-cooked roast pork neck infused with Guizhou sour soup—a tangy, spicy flavor from southwest China. Using the French sous vide technique (think: vacuum-sealed meats cooked low and slow), this dish is a literal 『cultural handshake』 on a plate. 🍽️
Beijing’s thriving international scene—home to embassies, global travelers, and local food innovators—has turned the city into a fusion food playground. Orangerie’s chef, blending French gourmet methods with regional Chinese ingredients, proves that food truly has no borders. ✨
Pro tip: If you’re into Ratatouille-level culinary creativity, add this spot to your bucket list. Who knew pork neck could taste like diplomacy? 😉
