Ben Yi · Gu Chong Liang (Huanglong Branch)
日料 · ⭐ 4.9
No. 120 Shuguang Road, Building 2, Huanglong Hotel, 1st Floor (to the right of the South Lobby)
Dishes
Thick-cut SalmonThick-cut salmon is a dish featuring fresh salmon, using the thicker parts of the fish, simply pan-fried or grilled. Seasoned with salt, black pepper, and olive oil to preserve its natural flavor.
Double Gold TofuA dish made with soft tofu, shrimp, and egg white, offering a delicate and savory flavor.
SukiyakiSukiyaki is a Japanese hot pot dish primarily made with thinly sliced beef, vegetables, and tofu. The ingredients are cooked in a pot while adding a special sauce for flavor, and it is traditionally eaten by dipping the cooked food into raw egg yolk.
Premium A3 Wagyu Rock GrillingPremium A3 wagyu grilled on hot stones, delivering tender, juicy meat with a rich umami flavor.
Premium Sashimi PlatterA premium platter of fresh sashimi featuring salmon, tuna, sea bream, and scallop, expertly sliced and served chilled for a delicate, fresh taste.
Red Wine Truffle Foie GrasA refined French dish featuring tender foie gras seared and served with a rich red wine sauce infused with truffle aroma.
Mixed Fruit SaladA refreshing salad made from a variety of fresh fruits, typically including apples, bananas, strawberries, grapes, oranges, and kiwi, lightly dressed with honey or yogurt.
Garlic Iron Plate BeefA dish of tender beef slices stir-fried with garlic on a hot iron plate, delivering rich aroma and juicy texture.
Pan-Seared Foie Gras and Wagyu SushiA gourmet sushi featuring pan-seared foie gras and wagyu beef on seasoned rice, offering a rich and luxurious bite.
Foie Gras Sushi RollFoie gras nigiri uses fresh foie gras on seasoned rice with nori. The foie gras is lightly prepared and placed on the rice ball without heating, preserving its delicate texture. The rice is shaped into a small oval, topped with a thin slice of foie gras, then wrapped in nori or displayed directly.