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Snow麦 Tempura

日料 · ⭐ 4.1

Xiumen Street, Binjiang Impression Ancient Street, Xuemai Tempura

Dishes

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  Pumpkin Blossom

  Pumpkin blossom is a delicacy made from fresh pumpkin flowers, often stir-fried with eggs or garlic for a mild and fragrant dish.
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  Coarse Bamboo Shoot Tempura

  Crispy deep-fried bamboo shoots with a light batter, highlighting their natural sweetness and tender texture.
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  Enoki Tempura

  Tempura of enoki mushrooms, made with fresh enoki mushrooms, lightly coated in a delicate batter and deep-fried until golden and crispy. The unique aroma of enoki mushrooms blends perfectly with the crunchy coating, creating a rich and layered texture.
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  Hen-of-the-Woods Mushroom

  Hericium erinaceus is a edible mushroom, primarily made from the mushroom itself, commonly cooked by stir-frying, stewing, or grilling. Clean and slice the mushroom, then combine with vegetables, meat, or seasonings as needed for cooking.
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  Chayote Flower with Shrimp Paste, Fish Mince, Corn and Water Chestnut

  This dish uses chayote flowers as containers, filled with a mixture of shrimp paste and fish mince, enhanced with corn kernels and diced water chestnuts for texture. The primary method involves mincing shrimp and fish into a paste, seasoning it, mixing in chopped corn and water chestnuts, then stuffing the mixture into cleaned chayote flowers. It is typically steamed or lightly poached to preserve the original flavors and refreshing taste of the ingredients.
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  Kuruma Prawn: Head and Body

  This dish features kuruma prawn (Japanese tiger prawn) as the main ingredient, with the head and body prepared separately. The head is typically deep-fried until crispy, while the body is kept tender, often through simple steaming, grilling, or salt-baking. The dish highlights the dual texture of the crispy head and the springy, tender body, emphasizing the natural flavor of the prawn, with basic seasonings like salt and pepper.

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