北京国贸大酒店

红馆中餐厅、酒廊以及云 · 酷酒吧

联袂推出“二十四节气 · 食历”菜单及鸡尾酒

以传统文化为根基

注入现代创新的构思

展示中国独特饮食文化魅力

北京国贸大酒店中餐厅行政主厨

张嘉裕先生与其团队

根据不同节气的气候特点，使用时令食材

为红馆中餐厅以及酒廊分别量身定做了

“二十四节气”菜单

· 红馆 & 酒廊 ·

立春，食辛甘、避酸涩

红馆推荐春饼搭配韭菜等

酒廊特别准备了炸春卷和大枣枸杞山药汤

立夏，护胃养阳、避生冷

红馆推出金银蒜蒸丝瓜等

酒廊可选择青笋老鸭汤

立秋，滋阴润肺、养胃生津

立冬，御寒凉、避生冷

...

每一个节气都将为您准备专属菜单

· 云 · 酷 ·

云 · 酷酒吧首席调酒师Dicky Hartono

深入研究南北方的节气特色风俗习惯后

为雨水、小满、夏至、白露、秋分、大雪

六个节气特别调制了鸡尾酒

威士忌+大麦茶的创意组合

倒入中国的传统葫芦容器

小满时喝下一杯寓意丰收的金大麦鸡尾酒

来年定是收获满满

在今天下午的发布会现场

我们也邀请媒体朋友们品尝了

二十四节气·食历菜单中的部分菜品

精致的造型

扑鼻的香气

今儿只讨论文化和美食

“二十四节气 · 食历”菜单上的节气标识设计

来自北京国际设计周

标识贯穿“流水祥云”元素，结合几何线条

简约而又不失韵味

我们的主厨与调酒师也将其融入到作品之中

再过几日便是立春

风和日暖，万物复苏

草木萌动，繁花盛开

作为二十四节气中的第一个节气

立春有着重要意义

冬已过，春来到

耕耘播种，顺时而为，静待收获

我们在吃食上同样讲究顺应时节

“不时不食，顺时而食”，修养身心

立春之日，菜单已备好，我们在这里恭候您

Chinese culinary culture has long promoted the idea of eating with the seasons for health and wellness. Inspired by this tradition, three China World Summit Wing, Beijing Chinese venues, the Red Chamber, The Lounge, and Atmosphere Bar, Have joined together to create a menu of food and cocktails based around the 24 solar terms. The menu combines the history and heritage with modern and innovative culinary techniques.

The 24 solar terms were created in ancient China to guide agricultural activities based on changes to The climate and natural phenomena. They greatly influenced many aspects of people's day-to-day Life, including food, clothing, and festivals.

Each solar term on the menu is labelled with a logo designed by Ren Jing, One of the outstanding designers from the Beijing Design Week's 24 Solar Terms Logo Design Competition. The Competition aims to create interest and understanding of the 24 Solar Terms among a new group Generation of consumers and China World Summit Wing, Beijing is honoured to be able to play its part by promoting this important aspect of cultural heritage through food.

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"Twenty Four Solar Terms Food Calendar"