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Hua Cai Fang Tie Ban Shao Buffet (Blue Harbour Branch)

自助餐 · ⭐ 3.9

Liangma Food Street, 1st Floor, SOLANA Blue Harbor, No. 6, Chaoyang Park Road (east of Starbucks)

Dishes

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  Salmon Sashimi

  Sashimi is a dish made primarily from fresh salmon. The preparation is simple: slice the salmon thinly and serve with condiments such as wasabi and soy sauce, preserving the fish's original freshness and flavor.
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  Rare Beef

  Rare beef is a dish made primarily from beef tenderloin or shank, sliced thin and gently cooked or briefly blanched to retain tenderness and blood. Served with lettuce, onion, garlic, and seasoned with soy sauce, sesame oil, or chili oil.
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  Sushi

  Sushi is a traditional Japanese dish primarily made from seasoned rice combined with ingredients such as seafood, vegetables, or other accompaniments. The preparation involves pairing the seasoned rice with fresh ingredients like raw fish, sea urchin, or crab meat, then hand-pressed or rolled into various shapes. It is typically served with soy sauce, wasabi, or other condiments.
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  Sea Urchin

  Sea urchin is a marine creature with tender flesh and a delicious flavor. It is commonly eaten raw, seasoned with lemon juice or soy sauce and mustard, and can also be used to make dishes such as sea urchin fried rice and steamed egg with sea urchin.
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  Grilled Oysters

  Grilled oysters is a seafood dish with oysters as the main ingredient. To prepare, clean the oysters thoroughly and place them on a grill, then roast over moderate heat. As the temperature rises, the oysters naturally open up, revealing tender and juicy meat. Enjoying them with a specially prepared sauce enhances the rich and varied flavor.
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  Sweet Shrimp

  Sweet shrimp is a dish primarily made with fresh shrimp, carefully prepared to highlight tender and juicy meat with a naturally sweet taste. Typically, uniformly sized shrimp are used, combined with simple seasonings to preserve the shrimp's inherent freshness and flavor.
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  Blueberry Mango Foie Gras

  Blueberry mango foie gras is a fusion dish featuring liver, blueberries, and mango. The liver is pan-seared to crispy outside and tender inside, while blueberries and mango are diced and paired with the liver for a sweet-sour flavor. It's typically served with the liver plated first, and fruits as garnish or mixed in.
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  Tuna

  Tuna dishes are made primarily from fresh tuna, typically prepared with simple seasoning and cooking methods to preserve the fish's tender texture. Common preparation methods include tuna sashimi, tuna salad, and grilled or pan-seared tuna—each method highlighting the unique deliciousness of tuna.
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  Grilled Australian Wagyu Ribeye

  Sizzling Australian grass-fed ribeye steak, marinated and seared on a hot iron plate, tender and juicy, preserving the natural beef flavor.
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  Grilled Lamb Leg

  Skillet lamb leg is a dish featuring lamb leg as the main ingredient. The meat is cubed, marinated, then seared on a hot skillet to retain juices and ensure tenderness. Typically served with onions and green peppers.
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  Grilled Mushroom on Iron Plate

  Sizzling mushrooms are made by quickly stir-frying fresh mushrooms on a hot iron plate after cleaning and slicing. Garlic, onion, soy sauce, and a touch of yellow wine are added for flavor, enhancing aroma while keeping the mushrooms tender.
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  Iron Hoe Filet Mignon

  Iron Hoe Filet Mignon features premium filet mignon, marinated and pan-seared. Crispy exterior, tender and juicy inside, seasoned simply with salt, black pepper, and olive oil—no complex ingredients added.

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