{"id":1603,"date":"2014-04-10T10:06:10","date_gmt":"2014-04-10T08:06:10","guid":{"rendered":"http:\/\/www.jamonlovers.es\/?p=1603"},"modified":"2014-04-10T10:06:10","modified_gmt":"2014-04-10T08:06:10","slug":"da-dong-introduce-jamon-iberico-en-su-cocina","status":"publish","type":"post","link":"https:\/\/new.jamonlovers.es\/?p=1603","title":{"rendered":"Da Dong, maestro del pato laqueado, introduce el jam\u00f3n ib\u00e9rico en su cocina"},"content":{"rendered":"<p>Dicen de Zhen Xiang Dong (tambi\u00e9n llamado Da Dong) que es el Ferra Adri\u00e1 de China. \u00bfLa raz\u00f3n de esta comparaci\u00f3n? La capacidad e influencia renovadora que ha tenido sobre la cocina de su pa\u00eds. Con cinco restaurantes en Pek\u00edn y un sexto en Shangh\u00e1i (y m\u00e1s de 5.000 personas trabajando para \u00e9l), el cocinero es conocido por la absoluta devoci\u00f3n que dice tener por el jam\u00f3n ib\u00e9rico.<\/p>\n<p>Da Dong comenta, a menudo, que supo del <a title=\"Jam\u00f3n Ib\u00e9rico\" href=\"http:\/\/www.jamonlovers.es\" target=\"_blank\" rel=\"noopener\">jam\u00f3n ib\u00e9rico<\/a>\u00a0gracias al embajador espa\u00f1ol en China. Esto sucedi\u00f3 all\u00e1 por el a\u00f1o 1995 y, desde entonces, en sus restaurantes nunca falta un pernil del que se van cortando lonchas&#8230; con todo arte. Adem\u00e1s, el cocinero chino se ha atrevido a homenajear al icono c\u00e1rnico de la gastronom\u00eda espa\u00f1ola con gui\u00f1os a platos populares chinos.<\/p>\n<p>El jamonismo (ib\u00e9rico) de Da Dong es tal que ha llegado a crear creaciones culinarias en las que el jam\u00f3n ib\u00e9rico marida con platos tradicionales chinos. Uno de los que m\u00e1s \u00e9xito han tenido ha sido una versi\u00f3n de un bocadillo, homenaje a un poeta chino cuyo envoltorio es vegetal, pero usa una loncha de ib\u00e9rico. Seg\u00fan palabras del mismo cocinero \u201cel arroz caliente (que va de relleno, con trozos de mel\u00f3n) aumenta el aroma del jam\u00f3n y la est\u00e9tica del plato resulta atractiva e identificable para consumidores chinos y japoneses\u201d. En otro plato, al que Da Dong ha bautizado con la denominaci\u00f3n Buena vista de oto\u00f1o en Pek\u00edn, el cocinero ha creado un prado con foie, casta\u00f1as y lascas de jam\u00f3n, \u201ca modo de hojas esparcidas por el viento en la tierra\u201d.<\/p>\n<p>Con motivo de un reciente viaje a Espa\u00f1a, Da Dong quiso viajar a Jabujo y ver, con sus propios ojos, como viv\u00edan los cerdos ib\u00e9ricos en la dehesa.<\/p>\n<p>En otro orden de cosas, y adem\u00e1s de por su dominio de diversas cocinas regionales chinas, a Da Dong (o Gran Dong, apelativo con el que se le concede debido a su 1,92 metros) se le conoce por ser todo un mago en el manejo del pato laquelado. Tal es el renombre, que sus clientes colas inmensas ante su restaurante Beijing Da Dong Roast Duck y chefs famosos van a Pek\u00edn a aprender de su sabidur\u00eda, entre ellos Ferr\u00e1n Adri\u00e0, a quien considera \u201camigo\u201d. El brit\u00e1nico Heston Blumenthal es uno de los mayores admiradores del pato asado de Da Dong: piel crujiente y sabrosa y carne tierna como la mantequilla pero desgrasada.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>Blog de\u00a0<a title=\"L\u00f3pez Ortega\" href=\"http:\/\/www.jamonlovers.es\/\" target=\"_blank\" rel=\"noopener\">Lopez Ortega<\/a>: #JamonLovers<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dicen de Zhen Xiang Dong (tambi\u00e9n llamado Da Dong) que es el Ferra Adri\u00e1 de China. \u00bfLa raz\u00f3n de esta comparaci\u00f3n? La capacidad e influencia renovadora que ha tenido sobre la cocina de su pa\u00eds. Con cinco restaurantes en Pek\u00edn y un sexto en Shangh\u00e1i (y m\u00e1s de 5.000 personas trabajando para \u00e9l), el cocinero [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11119,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[9],"tags":[392,393,697,1175,1239],"class_list":["post-1603","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mundo-cortador","tag-cocinero-da-dong","tag-cocinero-japones","tag-da-dong","tag-jamon-2","tag-jamon-iberico"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Da Dong, maestro del pato laqueado, introduce el jam\u00f3n ib\u00e9rico en su cocina - Jamon Lovers<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/new.jamonlovers.es\/?p=1603\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Da Dong, maestro del pato laqueado, introduce el jam\u00f3n ib\u00e9rico en su cocina - Jamon Lovers\" \/>\n<meta property=\"og:description\" content=\"Dicen de Zhen Xiang Dong (tambi\u00e9n llamado Da Dong) que es el Ferra Adri\u00e1 de China. \u00bfLa raz\u00f3n de esta comparaci\u00f3n? La capacidad e influencia renovadora que ha tenido sobre la cocina de su pa\u00eds. Con cinco restaurantes en Pek\u00edn y un sexto en Shangh\u00e1i (y m\u00e1s de 5.000 personas trabajando para \u00e9l), el cocinero [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/new.jamonlovers.es\/?p=1603\" \/>\n<meta property=\"og:site_name\" content=\"Jamon Lovers\" \/>\n<meta property=\"article:published_time\" content=\"2014-04-10T08:06:10+00:00\" \/>\n<meta name=\"author\" content=\"Miriam Lopez Ortega\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Miriam Lopez Ortega\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/new.jamonlovers.es\/?p=1603\",\"url\":\"https:\/\/new.jamonlovers.es\/?p=1603\",\"name\":\"Da Dong, maestro del pato laqueado, introduce el jam\u00f3n ib\u00e9rico en su cocina - Jamon Lovers\",\"isPartOf\":{\"@id\":\"https:\/\/new.jamonlovers.es\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/new.jamonlovers.es\/?p=1603#primaryimage\"},\"image\":{\"@id\":\"https:\/\/new.jamonlovers.es\/?p=1603#primaryimage\"},\"thumbnailUrl\":\"\",\"datePublished\":\"2014-04-10T08:06:10+00:00\",\"author\":{\"@id\":\"https:\/\/new.jamonlovers.es\/#\/schema\/person\/141568a4bae0449c3b0be8f5acfdcff5\"},\"breadcrumb\":{\"@id\":\"https:\/\/new.jamonlovers.es\/?p=1603#breadcrumb\"},\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/new.jamonlovers.es\/?p=1603\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\/\/new.jamonlovers.es\/?p=1603#primaryimage\",\"url\":\"\",\"contentUrl\":\"\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/new.jamonlovers.es\/?p=1603#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Portada\",\"item\":\"https:\/\/new.jamonlovers.es\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Da Dong, maestro del pato laqueado, introduce el jam\u00f3n ib\u00e9rico en su cocina\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/new.jamonlovers.es\/#website\",\"url\":\"https:\/\/new.jamonlovers.es\/\",\"name\":\"Jamon Lovers\",\"description\":\"Nuestra misi\u00f3n es conectar a las personas con el mundo del jam\u00f3n. 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