Flowers in Half Summer
其他美食 · ⭐ 4.2
No. 101, 102, 103 Jiguang, Jinxing Village
Dishes
Home-Braised River Freshwater Delicacy PlatterHome-Braised River Freshwater Delicacy Platter is a dish made with various river fish, using a stewing method. It mainly includes ingredients such as fish, shrimp, and crab, with a fresh and rich taste.
Handmade TiramisuTiramisu is a dessert made primarily with mascarpone cheese, eggs, sugar, and ladyfingers. To prepare it, egg yolks are whipped with sugar, then mixed with mascarpone cheese until smooth. Egg whites are separately whipped and folded into the cheese mixture. Ladyfingers are dipped in concentrated coffee and layered in a container, with each layer of biscuits coated in the cheese mixture. Finally, cocoa powder is dusted on top and the dessert is chilled to set.
Jiangnan Slow-Cooked Wagyu BeefPremium wagyu beef slow-cooked with seasonal vegetables and a secret sauce, resulting in tender, flavorful meat.
Boiled Beef Shank in Spring WaterA dish featuring beef shank slowly simmered in spring water, resulting in tender meat and a naturally flavorful broth.
Xiang-Style Stir-Fried Beef with Green PeppersXiang-style stir-fried yellow beef is a dish made by quickly stir-frying sliced yellow beef with vegetables such as green peppers, red peppers, and onions. The beef slices are marinated with seasonings before being stir-fried together with the vegetables, keeping the meat tender and delivering a rich, flavorful experience.
Grilled Fresh WingsGrilled fresh wings is a dish made with fresh chicken wings, marinated and then grilled over charcoal or in an oven. The skin is crispy and golden, while the meat inside is tender and juicy.
Baked MilkA classic Cantonese dessert made by baking milk, eggs, and sugar to create a smooth, creamy texture with a golden crust.
Boiled Local Native ChickenBoiled Local Native Chicken is a dish made with local native chicken, boiled and sliced. The chicken is tender and fresh, usually served with dipping sauce.
Braised Pork with RiceA classic Chinese dish featuring braised pork belly cooked with rice, resulting in a rich, savory flavor and tender meat.
Tangerine Peel Aged White TeaChen Pi Lao Bai Cha is a beverage made primarily from aged tangerine peel and aged white tea. After sun-drying, the peel is brewed with the tea to blend its aroma with the tea's richness, creating a unique flavor. Prepare by placing the ingredients in a teaware in proportion, pouring boiling water, and steeping for a few minutes before drinking.
Five-Year Reservoir Softshell Turtle StewFive-Year Reservoir Softshell Turtle Stew is a dish made with five-year-old reservoir softshell turtles, cooked with scallions, ginger, garlic, and other seasonings using a braising method. It has a tender texture and rich flavor.
Steamed Thin-Salted Big White Knife with Yellow Gong PepperSteamed thin-salted big white knife fish with yellow gong pepper. The texture is fresh and tender, with a mild spiciness and fragrant flavor.