Rosewood Beijing has launched a new seasonal menu, "The Taste of Spring", at its Michelin Guide-listed restaurant Country Kitchen. Inspired by Jin Yucheng's Mao Dun Literature Prize-winning novel Fan Hua (Blossoms), the menu explores the intersection of literature and seasonal Chinese cuisine.

Earlier this year, the hotel collaborated with Jin on a Chinese New Year program titled Infinite Blossoms. The spring menu continues this cultural exchange, interpreting representative ingredients from the novel through traditional Beijing and Shandong cooking techniques, while highlighting the flavors of early spring.

Executive chef Zhang Shaogang, known for his expertise in northern Chinese cuisine, created a selection that draws from both culinary heritage and seasonal freshness.

Among the dishes is braised and smoked pork shoulder with soy sauce, a tribute to traditional Beijing smoking methods and festive cold platters. Another dish, boiled dumplings with pork and shepherd's purse, features a herb commonly foraged in early spring, evoking the taste and scent of northern fields.

The menu concludes with a dessert of peach gum, Semen Euryales, and sweet osmanthus, combining delicate textures and floral notes to reflect the quiet richness of springtime.

According to Xu Chiping, managing director of Rosewood Beijing, the menu offers guests a way to experience Beijing's cultural rhythms through food, much like how Blossoms captures the spirit of a city through narrative.