Heyming Night Banquet
特色菜 · ⭐ 3.7
Wufu Lane, No. 28
Dishes
Sashimi AssortmentSashimi duo with two types of raw fish, typically salmon and tuna, fresh ingredients sliced evenly, neatly arranged, no cooking required.
Braised Small Yellow CroakerSmall yellow croaker is pan-fried and braised with ginger, scallions, and seasonings to create a rich, savory dish.
Cherry LiverCherry liver is an innovative dish featuring fresh goose liver as the main ingredient, carefully prepared to resemble the shape and color of cherries. The liver has a delicate texture and rich flavor, enhanced by a specially crafted sauce that further highlights its deliciousness.
Shrimp and Crab ArmyShrimp and crab soldiers is a dish featuring fresh shrimp and crab meat or claws, stir-fried with oil and seasoned with葱姜蒜. It's finished with a thickened sauce, emphasizing precise heat control to keep the seafood tender.
Honeycomb OysterHoneycomb oyster is a dish made with fresh oysters coated in batter and deep-fried until crispy, resembling a honeycomb. It's savory, tender inside, and golden outside.
Crab Roe Lion's Head MeatballsCrab Roe Lion's Head is a dish made by mixing pork mince with crab roe, egg white, and starch, then forming large meatballs that are either fried or braised. Main ingredients include pork belly, crab roe, minced葱姜, and egg white. The meat mixture is shaped into balls, pan-fried until lightly golden, then slowly stewed in broth for tender, flavorful results.
Sauce-Flavored Duck TonguesA dish made with duck tongues simmered in a savory sauce of soy, fermented bean paste, and spices, resulting in tender, flavorful bites.
Opium Fish TailOpium fish tail is a dish featuring fish tail as the main ingredient, typically fresh, marinated and then pan-fried, deep-fried, or stewed. Ginger and scallions are commonly added to remove fishy odor and enhance aroma, with some recipes using broth or sauce for slow cooking to achieve tender, flavorful meat.