A Culinary Journey Where Mountains Meet the Sea: Savoring the Flavors of Lanting's Qiong-Yue Cuisine

Step into the Capella Tufu Bay, where blue-brick architecture and murmuring streams paint a Jiangnan-inspired tableau, seamlessly blended with Hainan's swaying coconut palms. Executive Chinese Chef He Lihua masterfully combines Cantonese refinement with Hainan's local ingredients, particularly shining in two signature dishes: Braised Dongshan Goat and Secret Recipe Sour Fish. The Red-Braised Dongshan Goat features meat from one of Hainan's "Four Great Delicacies." Skin-on chunks are first fried golden, then simmered for three hours with coconut milk, fermented bean curd, Chu Hou paste, and a dozen spices. When the clay pot lid lifts, aromas of coconut and rich sauce envelop you. The fall-off-the-bone tender meat, enjoyed with its crispy skin, is rich yet not greasy, leaving a lingering fragrance. Accompaniments like water chestnuts and sugar cane balance the richness, breathing new life into this Qiong-style classic. The Secret Recipe Sour Fish is a stunning Sichuan-Cantonese fusion. Eschewing traditional grass carp, the chef uses delicate black fish fillets with Sichuan pickles and Hainan yellow lantern chilies in a broth that balances heat and tang with coconut undertones. The translucent fish melts on the tongue while the crunchy, juicy pickles delight. Each spoonful of broth bursts with umami, perfectly paired with Wuchang rice. Notably, kaffir lime leaves and lemongrass garnish lend Southeast Asian flair. Private dining rooms overlook the Star Pool, where starlight dances on water at night, adding poetic charm to this gastronomic adventure. While priced around ¥800 per person, every detail—from innovative dishes to impeccable service—reflects Lanting's pursuit of culinary perfection. 📍Lanting Chinese Restaurant, Capella Resort 🔎Within Capella Resort, Yezhou Road