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Zhou Huang Seafood (Oriental Cultural Plaza Store)

粤菜 · ⭐ 4.7

No. 15, Fangfei Road

Dishes

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  Emperor Qianlong's Cabbage

  乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
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  Buddha Jumps Over the Wall

  Buddha Jumps Over the Wall is a famous traditional Fujian dish, primarily made with珍贵 ingredients such as shark fin, abalone, sea cucumber, fish maw, and pigeon eggs, enhanced with aromatics like dried scallops, chicken, and ham. Each ingredient is separately stewed before being combined into one pot and slowly simmered over low heat to create a rich, flavorful broth where all ingredients blend harmoniously. The finished dish has a golden color and a thick, delicious soup.
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  Wagyu Fried Rice

  A savory dish featuring tender wagyu beef cubes stir-fried with rice, eggs, and vegetables.
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  Seafood Shellfish Platter

  A platter featuring a variety of fresh shellfish such as scallops, mussels, and clams, steamed or blanched to preserve natural flavors, served with a special sauce for a delicate and savory experience.
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  Seafood Sashimi

  Sashimi is a cold appetizer featuring fresh raw fish slices, mainly salmon, tuna, scallop, and sea urchin, garnished with cucumber, radish, and purple cabbage. The seafood is thinly sliced and artfully arranged on a plate without heating to preserve its original flavor.
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  Premium Beef Rib No.1

  Premium Beef Roll No. 1 primarily uses beef rolls as its main ingredient, paired with vegetables such as onions and green peppers, and prepared by stir-frying. The beef rolls are first marinated before being stir-fried together with the sliced accompaniments and seasoned to completion.
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  Giant Grouper

  Tiger grouper is a common saltwater fish typically cooked by steaming or braising. The main ingredient is tiger grouper fish, with辅料 including ginger, scallions, and soy sauce. Steaming preserves the tenderness of the fish meat, while braising allows the fish to absorb the rich flavors of the sauce.
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  Soubise Sauce Pan-Seared Silver Hake

  Pan-seared silver hake served with a rich, creamy Soubise sauce made from onions and cream, offering a delicate balance of savory and aromatic flavors.
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  Pineapple Bun

  The pineapple bun is a type of bread originating from Hong Kong, named for its resemblance to a pineapple in appearance. Its distinctive feature is a crisp crust made from a mixture of granulated sugar, eggs, flour, and lard, which forms a golden, grid-patterned crunchy surface after baking. The inner part of the bun is soft and sweet.
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  Bafengtang富贵 Shrimp

  Bafengtang富贵虾 features fresh shrimp with garlic, onion, chili, and breadcrumbs, fried and stir-fried. Shrimp are deveined, marinated, lightly coated in starch, then deep-fried until golden and crispy, then mixed with sautéed garlic, onion, and breadcrumbs for rich aroma.
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  Golden Sour Soup Snowflake Beef

  Premium snowflake beef stewed in golden sour soup. Tender and juicy beef with a golden broth, rich in sour flavor and a hint of sweetness.
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  Black Truffle Chicken of the Woods

  A premium dish featuring fresh chicken of the woods mushrooms and prized black truffle, gently cooked to preserve natural flavors and aroma.

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