Beijing — the dessert dates to the late Qing Dynasty and early Republican era, reflecting Western diplomatic influence on imperial court cuisine
Li zi fen (Peking Dust): a Beijing dessert of sweetened chestnut purée mounded like a hill (resembling Beijing's dusty yellow soil), topped with sweetened whipped cream and glacé fruits. A curiosity — the cream element shows Western influence from the late Qing Dynasty diplomatic era, yet the chestnut is quintessentially Northern Chinese autumn produce.
Sweet, earthy chestnut, cold cream, seasonal autumn flavour — nostalgic Beijing elegance
{"Chestnuts must be steamed until completely soft before pureéing","Pass through a sieve or ricer for smooth purée — lumps break the aesthetic","The mounding presentation ('like Beijing dust') is the signature visual element","Sweetened cream should be restrained — the chestnut flavour should dominate"}
{"Add a touch of osmanthus syrup (gui hua jiang) for traditional Beijing fragrance","The cream can be flavoured with rose water for a more Chinese-character finish","Fresh roasted Beijing street chestnuts (tanghulu-style) are served separately as accompaniment"}
{"Under-cooking chestnuts — fibrous chunks remain in purée","Too much cream — overwhelms delicate chestnut flavour","Flat presentation — the mounded hill form is the visual identity of the dish"}
Shark's Fin and Sichuan Pepper — Fuchsia Dunlop