Fusion of French cooking with Chinese flavors

Slow-cooked roast pork neck is flavored with Guizhou sour soup. /CGTN

Slow-cooked roast pork neck is flavored with Guizhou sour soup. /CGTN

Slow-cooked roast pork neck is pan-seared for a better appearance and flavor. /CGTN

Slow-cooked roast pork neck is pan-seared for a better appearance and flavor. /CGTN

Slow-cooked roast pork neck is flavored with Guizhou sour soup. /CGTN

Slow-cooked roast pork neck is flavored with Guizhou sour soup. /CGTN

Slow-cooked roast pork neck is flavored with Guizhou sour soup. /CGTN

Slow-cooked roast pork neck is flavored with Guizhou sour soup. /CGTN

Slow-cooked roast pork neck is flavored with Guizhou sour soup. /CGTN

Slow-cooked roast pork neck is flavored with Guizhou sour soup. /CGTN

Beijing is known for its fusion of cuisines as the city is home to many foreign embassies and organizations and international visitors. At Orangerie, a French-style bistro that serves up creative fusion cuisine using French cooking methods, slow-cooked roast pork neck is flavored with Guizhou sour soup, a typical Chinese flavor.

Known as “sous vide” in French, this low-temperature, slow-cooking method was invented by a French chef and is now used in many high-end French gourmet restaurants. One bite of this dish is like tasting two different cultures at once.