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Hu Saimeng
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Hu Saimeng

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Walnuts find way into Spring Festival fare
With the Spring Festival approaching, the California Walnut Commission is offering innovative and healthy Spring Festival recipes, which combine walnuts with traditional Chinese cuisine. The organization recently organized a cooking class in Beijing to show...
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Hu Saimeng

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Beefing it up
Restaurant Char in Beijing serves the seafood combo called "Char indulgence"-fillet of Blackmore Wagyu with grilled lobster, foie gras and truffle mash potato. A Beijing steak emporium makes the most of Australia's top steaks, Mike Peters reports. A famou...
Restaurant Char in Beijing serves the seafood combo called "Char indulgence"-fillet of Blackmore Wagyu with grilled lobster, foie gras and truffle mash potato. A Beijing steak emporium makes the most of Australia's top steak...
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Hu Saimeng

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A final salute to the chef who brought the world General Tso's chicken
Henry Kissinger, who is still active in US-China diplomacy, played the role of culinary diplomat in the 1970s. Kissinger was a regular at the Hunan Yuan restaurant on Manhattan's East Side, not far from United Nations headquarters. On the menu was General T...
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Hu Saimeng

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Exploring Nanjing from its dinner tables
Pan-fried beef dumplings, one of the signature dishes of Nanjing. Nanjing's cuisine is informed by its opportune geography-especially its proximity to the Yangtze. Its clement climate and location in the massive river's reaches sheathes it with rich earth t...
Pan-fried beef dumplings, one of the signature dishes of Nanjing. Nanjing's cuisine is informed by its opportune geography-especially its proximity to the Yangtze. Its clement climate and location in the massive river's reach...
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Hu Saimeng

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New Japanese brand offers mid-priced fare in Beijing
Beijing's high-end Japanese restaurant group Yotsuba has recently established a sub-brand, Man Yo, targeting the middle-class market. The restaurant, which recently opened in the Jianguomen area of the capital, typically charges 300 to 500 yuan (about $45-$...
Beijing's high-end Japanese restaurant group Yotsuba has recently established a sub-brand, Man Yo, targeting the middle-class market. The restaurant, which recently opened in the Jianguomen area of the capital, typically char...
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Hu Saimeng

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Can you say 'Saperavi'?
Fresh-milk cheeses and sweets made from grape must are popular snacks with wine in Georgia. If you are an oenophile, the names of wines from the Caucasus land of Georgia may start coming to your lips more quickly as the country makes a big new push into Chi...
Fresh-milk cheeses and sweets made from grape must are popular snacks with wine in Georgia. If you are an oenophile, the names of wines from the Caucasus land of Georgia may start coming to your lips more quickly as the count...
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Hu Saimeng

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A spicy touch at Gail's Caribbean Cuisine
Trinidad chicken curry with coconut milk is a crowd favorite. A culinary entrepreneur taps her Trinidad roots to bring new flavors to Beijing's food scene, Mike Peters reports. Jerk chicken lovers in Beijing, rejoice! While the Chinese capital has developed...
Trinidad chicken curry with coconut milk is a crowd favorite. A culinary entrepreneur taps her Trinidad roots to bring new flavors to Beijing's food scene, Mike Peters reports. Jerk chicken lovers in Beijing, rejoice! While t...
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Hu Saimeng

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Rao's cookbook serves up spicy anecdotes with the meatballs
Frank Pellegrino Jr, co-owner of
Rao's, serves the restaurant's signature meatballs at the 120-year-old
eatery by a park in East Harlem, New York. So one night, the story goes, Justin Bieber was in town, and had a hankering for Italian food. Not just any ...
Frank Pellegrino Jr, co-owner of Rao's, serves the restaurant's signature meatballs at the 120-year-old eatery by a park in East Harlem, New York. So one night, the story goes, Justin Bieber was in town, and had a hankering ...
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Star HK chef plans dinner in Shanghai
Chef Richard Ekkebus, from two-Michelin starred Amber restaurant at The Landmark Mandarin Oriental, Hong Kong, is returning to the group's sister restaurant in Shanghai to present a seasonal dinner at the Fifty 8° Grill on Dec 12. The four-course dinner is ...
Chef Richard Ekkebus, from two-Michelin starred Amber restaurant at The Landmark Mandarin Oriental, Hong Kong, is returning to the group's sister restaurant in Shanghai to present a seasonal dinner at the Fifty 8° Grill on De...
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Hu Saimeng

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At guest chef dinner, Italy meets Denmark in Beijing
Chef Fabio Strammiello may be born and raised in Italy, but his career has taken him around the globe, from Italy's three-Michelin starred Le Calandre restaurant to London's Apsley's, to a trio of Michelin-starred restaurants in Copenhagen: Geranium, Noma a...
Chef Fabio Strammiello may be born and raised in Italy, but his career has taken him around the globe, from Italy's three-Michelin starred Le Calandre restaurant to London's Apsley's, to a trio of Michelin-starred restaurants...
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Hu Saimeng

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Roasting a duck is easier than you think
Bistro-style slow-roasted duck. Roasting a duck is no more complicated than roasting a turkey, and this recipe also has a French-style sauce. The prospect of roasting a duck strikes many a home cook as a mountain too high, but I'm not sure why. It's defini...
Bistro-style slow-roasted duck. Roasting a duck is no more complicated than roasting a turkey, and this recipe also has a French-style sauce. The prospect of roasting a duck strikes many a home cook as a mountain too high, b...
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The clay is the main thing
Georgia's winemaking is rooted in a traditional vessel known as quervi, an immense clay or cement jar more than 2 meters tall and stored underground. While modern winemakers here also produce wines aged and fermented in stainless steel and wood, quervi wine...
Georgia's winemaking is rooted in a traditional vessel known as quervi, an immense clay or cement jar more than 2 meters tall and stored underground. While modern winemakers here also produce wines aged and fermented in stain...
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大家好,我是胡赛萌!
Introduction
80后,现居深圳,工科出身,目前混迹于传媒行业。工作之余偶有小文,奈何金盾高墙,只好流窜外网。不求闻达于庙堂,只求苟活性命与“盛世”。邮箱:husaimeng@163.com
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