A 35-year-old state banquet brand, there are few people eating at noon, and the service is very good. The lady next to the table will introduce each dish in detail, add water and tea in time, and the service is particularly positive.
Buddha Jumps Over the Wall Haibao Buddha Jumps Over the Wall, the soup is clear and amber, not thick, clear soup but rich in taste, and it is not fishy when cold!
The stewed shark fin, sea cucumber, abalone, scallops, fish lips, mushrooms, pigeon eggs and other high-end ingredients are stewed in the pot for more than ten hours.
Goose liver West Lake frozen goose liver is a classic dish of Min Yuexuan for more than 30 years. It not only retains the original flavor and nutrition of goose liver, but also has a soft and delicate taste, and a mellow and charming taste. You don’t need to chew it carefully when you put it in your mouth, and the smooth and delicate feeling can fill your mouth.
Coconut-flavored Wufu lotus seed soup is highly recommended! The soft and glutinous Wufu lotus seeds are added with coconut milk from Hainan Island, seedless raisins from Xinjiang, and Shandong dates, which are nutritious and healthy.
Cheese and Rice Wine Cod The fried cod fillet has a crispy crust and retains full juice inside. The chef uses red rice wine, which is common in Fujian cuisine, to prepare a sauce to go with the cod. It is unique in its sweet and sour appetizer flavor and can well relieve the greasiness of the cod. The combination of Chinese and Western cuisine brings a new Fujian cuisine experience.