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Shuimu Jintang Self-Service Hotplate (Dongbu Wanda Store)

自助餐 · ⭐ 4.4

Unit 5001, 5th Floor, Wanda Plaza, No. 60 Dongba Middle Road

Dishes

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  Salmon

  Salmon, with tender flesh and vibrant color. Typically eaten raw, paired with mustard, soy sauce, or lemon juice to preserve its natural flavor. It can also be pan-fried, grilled, or boiled—simple to prepare and rich in nutrition.
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  Sashimi Platter

  Sashimi platter is a Japanese dish featuring a selection of fresh seafood, primarily including salmon, tuna, and scallops. Each type of seafood is carefully prepared, sliced thinly, and beautifully arranged on the plate. Served with a specially crafted sauce, it allows you to fully experience the freshness and natural flavor of the seafood.
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  Thick-cut Filet Mignon

  Thick-cut filet mignon is made from the tenderloin portion of beef, typically at least 2.5 centimeters thick, and is marinated before being pan-seared or grilled. During cooking, precise temperature control is essential to create a crispy, aromatic crust on the outside while keeping the inside tender and juicy.
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  Cheesy Tail-on Shrimp

  Creamy shrimp tails are made from fresh shrimp, with shells removed but tails left intact. The shrimp are marinated in seasoning, coated with starch, and deep-fried until golden brown. The shrimp tails resemble peacock feathers, with a crispy exterior and tender interior. A creamy sauce is prepared by blending milk and cream, then drizzled over the fried shrimp to create a rich and smooth texture.
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  French Pan-Seared Foie Gras

  Foie gras en croute is a Western dish primarily made from duck or goose liver. The fresh liver is marinated and then slowly pan-fried over medium heat until the exterior becomes golden and crispy, while the interior remains smooth and tender. It is typically served with toasted bread slices, fruit jam, or acidic sauce.
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  Cheese Lobster Tail

  Cheese Lobster Tails are made with fresh lobster tails as the main ingredient, combined with cheese, butter, garlic, and other seasonings. After blanching, the lobster tails are baked together with melted cheese and seasonings, allowing the cheese to fully coat the lobster tails for a rich and flavorful taste.
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  Garlic Beef Cubes

  Garlic Beef Cubes is a dish primarily made with beef cubes and garlic. The beef is cut into small pieces, marinated with seasonings, and then stir-fried together with garlic. During preparation, a small amount of starch is usually added to thicken the sauce, making the beef more tender, while the garlic imparts a rich aroma to the dish.
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  Steamed Scallops with Garlic and Vermicelli

  Steamed scallops with garlic and vermicelli is a dish primarily made with scallops, vermicelli, and garlic. After cleaning the scallops, they are paired with soaked vermicelli, topped with garlic and seasonings, then steamed.
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  Honey-Glazed Scallop Skewers

  Honey-glazed scallop skewers are made with fresh scallops, which are threaded onto bamboo skewers and marinated in honey sauce before grilling. After initial preparation, the scallops are mixed with seasoned honey sauce, skewered, and grilled at high heat to achieve a slightly charred surface while keeping the inside tender and juicy.
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  Jintang Red Wine Beef Tongue

  Jintang red wine beef tongue is a dish primarily made with beef tongue. After blanching, the beef tongue is simmered together with red wine, onions, carrots, and celery to make it tender and flavorful. Finally, the sauce is reduced to a thick consistency to enhance the taste.

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