Master Chef Li Xiaolin, a renowned practitioner of Beijing imperial cuisine, presented seven or eight signature dishes from the tradition, joining forces with Chef Li Qiang, a culinary heir to the legacy of Lin Ziran, widely regarded as a pioneer of modern Teochew cuisine, for a four-hands culinary collaboration at Enchanté, MGM Macau. Known for his cuttlefish balls, Chef Li Qiang worked with Master Li Xiaolin to create a Teochew-style cuttlefish ball soup inspired by imperial cuisine. Drawing on the technique of double-simmering and the philosophy of preserving the natural flavors of ingredients without overwhelming them, the chefs served the soup in a hollowed-out watermelon, creating a delicately flavored dish with a striking color.

北京烹饪大师厉晓麟带着七八道招牌宫廷菜、经典老菜，和现代精细潮菜之父林自然的传承人李强师傅，在澳门美高梅锦绣餐厅来了个“四手联弹”。比如，李强师傅的墨鱼丸本就出名，加上厉晓麟擅长的双炖、不抢本味的宫廷清炖思路，两人竟然使用西瓜盅制作潮州墨魚丸宫廷汤膳，让汤色、汤味变得更加美妙。

翻译：谢籽妍（实习）

审校：罗洁

终审：王予湉