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Sea Flavor View (Yintai Center Branch)

江浙菜 · ⭐ 4.6

No. 208 Huaihe Road, Xiaoyaojin Subdistrict (490 meters on foot from Exit A of Sipailou Metro Station)

Dishes

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  Moli Mushroom Ball Tofu Soup

  A delicate soup made with tofu shaped into balls and fresh Moli mushrooms, offering a light and savory flavor.
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  Truffle Braised Abalone Pork

  A rich dish featuring abalone and pork braised with truffle sauce, offering a luxurious blend of umami and savory flavors.
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  Truffle Citrus Beef Pastry

  Slow-cooked beef with truffle and dried citrus peel, wrapped in a crispy pastry for a rich, aromatic dish.
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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
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  Shanghai-style Fried Smoked Sea Bass

  A classic Shanghai dish featuring fresh sea bass marinated, deep-fried, and lightly smoked for a rich, savory flavor.
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  Moutai Herbal Crabs

  Fresh crabs marinated in Moutai liquor and herbal ingredients, resulting in a fragrant, savory dish with tender meat.
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  Assorted Dim Sum Platter

  A selection of classic Chinese dim sum, including har gow, char siu bao, sticky rice in lotus leaf, and spring rolls, prepared using steaming, frying, and boiling methods for a rich variety of textures and flavors.
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  Scallion Oil Cake with Foie Gras Sauce

  Scallion oil cake paired with rich foie gras sauce, offering a crispy exterior and tender interior with a luxurious flavor.
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  Money Lotus and Fish Maw Stew

  A nourishing Cantonese soup made with money lotus and fish maw, slow-cooked for rich flavor and health benefits.
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  Lunchbox Abalone Braised Pork Belly

  Lunchbox Abalone Braised Pork Belly is a fusion dish featuring pork belly, abalone, ginger, scallions, star anise, and bay leaves. The pork belly is first cut into pieces, blanched, then stir-fried with rock sugar to create caramelization. Soy sauce, cooking wine, and spices are added before simmering over low heat until the pork becomes tender. Cleaned abalone is then added and braised briefly to absorb the savory sauce. The dish is finally portioned into lunchbox containers for easy serving or portability. The result is a glossy, reddish-brown dish with tender pork, chewy abalone, and a rich sauce.
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  Black Truffle Crispy Roast Chicken

  A premium roast chicken with a crispy skin, tender meat, and aromatic black truffle flavor.

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